Ordering in Austrian
Among the soups, you’ll most of ten find Griessnockerlsuppe or Suppe mit Griessnockerl (which both refer to a c1ear soup with Semolina dumplings), Leberknödlsuppe or Suppe mit Leberknödeln (both referring to soup with liver dumplings), Rindsuppe (beef broth), and Gulyasuppe (a liquid-y Hungarian goulash).
The fish dishes carry designations almost identical to the ones you’ll find in Germany. But among the meat plates, there’s Bauernschmaus (a combination of many varied sausages and pork items with sauerkraut and dumplings), or Tafelspitz (boiled beef with vegetables), or simply RindHeisch or BeinHeisch (boiled beef). You’ll also encounter Backhendl (fried chicken) with some frequency, as well as the omnipresent Wiener Schnitzel (breaded veal cutlet) and Natur Schnitzel (plain veal cutlet). And finally there’s Gulyas (stew), which comes either Hungarian-style (Ungarisches Gulyas) or plain.
In the vegetable area, the item to remember is Nockerln, which are little dumplings, usually served with a marvelous sauce, and altogether delicious. For dessert, you’ll be offered the world’s best Apfelstrudel (which is Apple Strudel), or Palatschinken (which are light, sugared pancakes), or Salzburger Nockerln (a soume), or finally, Kaiserschmarren (a diced omelet, served with heaps of jam and sprinkled with sugar).
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