Austrian Delicacies With A Vegetarian Twist


“Johann Strauss Statue In A Beautiful Park In Vienna”

The food in Austria was Ah-Maze-Ing! And this is coming from a vegetarian. I am sure this statement is confusing, because it is almost impossible to find an Austrian dish that is meat free – finding vegetarian Wiener Schnitzel is like finding a unicorn in this part of the world! We took a day trip to Vienna and walked around for practically an hour before finding a spot to eat with more than one veggie option! Good thing there are so many beautiful things in Wien which distracted us from our hunger pangs! When we arrived to Birgit and Martin’s house, and discovered that they eat vegetarian, I was excited to see how this was possible. Let me tell you, it was a beautiful thing, and I am so happy to share with you some of the simple, delicious, meat free wonders that we were able to try!


“View From An Afternoon Hike Near The Home Of Our Hosts”

The climate in the Austrian mountains is.. as you could have guessed.. cold! Soups are a huge part of Austrian cuisine; they are hearty, warm, filling, and comforting on a cold, cloudy day. Us New Englanders understand how comforting soup can be on a fall, winter, or spring day!

fritattan suppe

Fritatten Suppe (Pancake Soup)

Who doesn’t love pancakes for breakfast? When you make pancakes in the morning, be sure to make extra and save them for dinner time! In a previous post I mentioned that Birgit and Martin try to minimize waste by using leftovers, imperfect apples, and every item from their garden. This first soup is a perfect example! *You can really use any vegetables that are in season or that you have on hand!

What you need:

  • Carrots
  • Root of Parsley (yes.. parsley root is cooked as a vegetable!)
  • Celery Root
  • Leek
  • Small White Onion
  • Olive Oil
  • Veggie Soup Stock Cube (no idea what this is called!)
  • Salt

In total you need about 1 kilogram ( ~2.2 lbs) of veggies, chopped in very little cubes.


  • Fry diced onion in a sauce pan with olive oil, after a few minutes add the very little veggie cubes ( carrots, parsley root, celery root, leek). Fry for about 5 minutes.
  • Add about 2 liters of water, or enough water to cover the veggies.
  • Add salt and soup broth veggie square.
  • Cook for about 30 minutes, and add parsley and scallions when soup is almost ready.
  • Put as many pancake slices as you want in your bowl, and top with warm, healthy soup!

For the pancakes:

Use left over pancakes if possible. You can make the pancakes with 4 basic ingredients: flour, eggs, milk, and salt. Roll pancakes up and cut into long slices!


“I Love Adding Toppings To Soup!”

Traditional Fritatten Suppe consists of a beef broth instead of a veggie broth, and before the soup is served, all the vegetables are removed from the soup. So basically beef broth free of veggies and topped with pancakes. I think Birgit’s version of this Austrian dish is way more delicious! 🙂


Kurbiscremesuppe (Pumpkin Cream Soup)

One piece of advice – if you like all things pumpkin, make this soup! This is a must try dish, and it was so tasty, words cannot even describe! Another soup that you add toppings to, so fun!

What you need:

  • Small Pumpkin (we used Hokkaido, also known as red kuri squash, or Japanese squash)
  • Summer Squash
  • 2 Large Potatoes
  • 1 Large Onions
  • Carrots
  • Curry Powder
  • Butter
  • 1 Cup Whole Cream
  • Salt
  • Cube of Veggie Stock
  • Ginger

*Note – This should be about 1.5 kilograms of veggies (3.3 lbs), and they should all be cubed!


  • Pumpkin Seed Oil (Delicious! Very traditional in Austria)
  • Backerbsen (soup pearls, made out of flour, eggs, milk & salt, very common in Austria and Germany)
    • You can substitute Backersben with homemade croutons, baked chickpeas, and probably many other things!



  • Add butter and onion to a sauce pan for a few minutes. Next add all veggies and fry for about 5 minutes.
  • Add 1 cup of whole cream and let veggie mixture simmer in cream for about 5 minutes.
  • Add 1.5 liters of water, or enough for the veggies to be submerged.
  • Add salt, cube of veggie stock, and minced ginger and let cook for about 30 minutes or until all veggies are soft.
  • The final step is to use a mixer or blender to puree your soup.


“Soup After Blending”

Enjoy hot, and top with as many backerbsen and as much pumpkin seed oil as you like!

all around goodness

“So Different & Delish”


“Cosmin Adding His Favorite Toppings!”


One thought on “Austrian Delicacies With A Vegetarian Twist

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