Wereld -> Europa

Oostenrijk - Voedsel

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Austrian cuisine is in many ways similar to German cuisine, but is also influenced by Hungarian and Slav cooking, remnants of the Austrian-Hungarian Empire. Traditional Austrian cooking is based around meat and potatoes, goulash, pastries, sausages, and dumplings. In recent years there has emerged a modern Austrian school of cooking which uses less salt and butter, and tries to create lighter, healthier organic dishes. Austria has been described as a 'knoedel country', because the people eat so many dumplings. Varieties of dumpling range from potato to strawberry, but the most common is the Semmel Knoedel. Semmel is a kind of white bread roll which many Austrians choose to eat for breakfast or lunch, but which has to be eaten soon after it's made. To avoid wasting vast quantities of bread, those which don't sell in time are crumbled and sold on as breadcrumbs for Knoedel. The Knoedel can be but in a soup, or stuffed with anything from fruit to meat, and if they're still not eaten, they can be fried with eggs or vegetables. Famous Austrian dishes are Wiener Schnitzel and the dessert, apfelstrudel (apple strudel).
The famous Austrian dessert, apfelstrudel	Wiener schnitzel with french fries	Austrian sausage soup
Austrian cheese soup