If you book one of the longer itineraries which explore the Danube River, you’ll be able to get a taste for a good number of the different countries which it passes through on its 1,770-mile journey from the Black Forest to the Black Sea. Even better, if you’re a foodie as well as a cruiser, you’ll have the opportunity to sample a number of countries’ national dishes during your voyage. Here’s a look at what’s on offer.
Austria
Tafelspitz, Winer Schnitzel
Tafelspitz (pictured left) translated means ‘tip of meat for the table’ and it consists of boiled beef in broth, served with horseradish. It’s prepared by simmering beef with root vegetables and was a favourite of former Emperor of Austria Franz Joseph I, which perhaps explains its status. Winer Schnitzel is a thin, deep-friend breaded cut of meat made from veal and very popular in Vienna.
Bulgaria
Yoghurt, Banitsa
I’m sure you’ll be familiar with the concept of yoghurt but Banitsa (pictured left) may require further explanation. It’s created by layers of whisked eggs and cheese between filo pastry, then baking it. Much in the same way as with Christmas pudding, it’s tradition to put lucky charms in the pastry on New Year’s Eve, so if you visit during the Christmas period, be prepared for a surprise!
Croatia
Paski sir, Sarma
None other than cheese derived from sheep’s milk, Paski sir has a hard consistency and originates on the Croatian island of Pag. Sarma (pictured left) is in fact a Turkish dish, made form grape, cabbage or chard leaves rolled around minced meat. For vegetarians, or those with a sweet tooth, there’s a sweet version with a filling of chopped nuts.
Germany
Currywurst, Sauerbraten
You probably know that wursts are German sausages but Currywurst is actually a fast-food dish, made from steamed, then fried pork sausage cut into slices, then covered with a sauce made from tomato and curry powder. Sauerbraten (pictured left), translated as ‘sour roast’ is a pot roast, made usually from beef, traditionally marinated for a number of days before it is cooked.
Hungary
Gulyas
Hungarian for ‘Goulash’, this is a stew made from meat, vegetable and noodles and seasoned with spices, commonly paprika. The origins of the world come from ‘Gulya’ meaning ‘herd of cattle’ and ‘gulyas’ which is Hungarian for ‘Herdsman’.
Serbia
Cevapcici, Proja
Cevapcici (pictured left), often shortened to ‘Cevapi’, is grilled minced meat and a type of kebab, often served with onion, sour cream and cottage cheese. A common dish historically served during hard times in Serbia, Proja is bread made from corn flour and baking powder.
Slovakia
Bryndzove halusky
Translated into English, this is potato dumplings with sheep’s cheese and bacon. It’s a traditionally filling meal and because of this, there’s a Brynzove halusky eating contest held yearly in the Slovakian village of Turecka.
By Simon Brotherton
Google