The Austrian culinary tradition shines during the Christmas season, reflecting a rich history of shared cultural influences. Lisa Körber, manager of the renowned Vienna restaurant Plachutta, shares insights into traditional holiday dishes.
On Christmas Eve, Austrians typically enjoy fried or roasted carp with potato salad. Variations include fondue or raclette, fostering family togetherness. Sweet treats like stollen and homemade cookies are also popular.
Christmas Day features a festive feast with roasted goose or duck served alongside red cabbage and dumplings. Many families opt for pork roast or a modern menu, concluding with a variety of desserts, including Sacher cake and strudel with vanilla sauce.
Traditional Austrian Christmas cookies, such as vanilla crescents and Linzer cookies, are cherished. Families often bake stollen with dried fruits and nuts, passing down unique recipes through generations.
During the festive season, Plachutta serves classic desserts like Viennese chestnut puree, embodying the holiday spirit. Other favorites include Kaiserschmarrn and Topfenauflauf, both highlighting the richness of Austrian cuisine.
For those interested in recreating a taste of Austria at home, Körber shares a recipe for the famous Viennese potato salad:
Cook potatoes in their skins until tender. Let cool slightly, peel, and slice.
Heat broth and mix in vinegar, oil, mustard, salt, pepper, and a pinch of sugar.
Pour the warm seasoned broth over the sliced potatoes to enhance flavor absorption. Add finely chopped onion and let sit for at least 30 minutes at room temperature.
Adjust seasoning as needed and garnish with fresh chives before serving.