Video - Top 5 Classic German & Austrian Delights You Must Try!

Number 65. Sauerkraut (Germany) A tangy fermented cabbage dish. Shred cabbage and mix with salt. Pack tightly into a fermentation vessel, ensuring the cabbage is submerged in its juices. Cover and let ferment at room temperature for 1-4 weeks. Once fermented, transfer to the refrigerator. Serve as a side dish or condiment. Number 64. Bratwurst (Germany) Traditional German sausages. Grill or pan-fry bratwurst sausages until browned and cooked through. Serve in a bun with mustard and sauerkraut or alongside potatoes and a side of German mustard. Number 63. Gulaschsuppe (Germany) A hearty beef stew. Brown chunks of beef in a pot, then remove. Sauté onions, garlic, and bell peppers until soft. Add beef back to the pot with paprika, caraway seeds, and tomato paste. Pour in beef broth and simmer until the meat is tender. Serve hot with a dollop of sour cream. Number 62. Wiener Schnitzel (Austria) Breaded and fried veal cutlets. Pound veal cutlets thin, coat in flour, dip in beaten eggs, and then breadcrumbs. Fry in hot oil until golden brown. Serve with lemon wedges and a side of potato salad or spaetzle. Number 61. Sachertorte (Austria) A rich chocolate cake. Bake a dense chocolate cake, then slice it in half and fill it with apricot jam. Cover with a shiny chocolate glaze made from dark chocolate and heavy cream. Serve slices with a dollop of whipped cream.