Swiss national dishes recipes. Swiss fondue: traditions and recipes

If you are going to travel to Switzerland, be sure to try the best Swiss cuisine.

Switzerland is primarily famous for its cheese and chocolate. This is probably why both of these products are often used in Swiss cuisine. Dishes are quite high-calorie, but is it possible to count calories on vacation?

Swiss dish number 1:

Fondue

Fondue (Swiss dish)

Fondue is the most popular national dish of Switzerland. The name Fondue was borrowed from the French and translates as "melted". Fondue is a hot melted cheese, in a special bowl, the bottom of which is constantly heated from below by fire. The dish is placed in the center of the table and the guests dip small cubes of bread into it. The secret of the Swiss fondue dish lies in the types of cheeses used for preparation.

Swiss dish number 2:

Raclette

Raclette (Swiss dish)

Another famous Swiss cheese dish is Raclette. They say that this dish was once invented by mountain shepherds. They put a piece of cheese near the fire, and then scraped off the thawed side with bread. Now raclette is cooked in a completely different way in a special raclette maker. A thick piece of cheese is placed on the grill, melted and poured boiled potatoes potato. Raclette is usually served with pickled cucumbers and onions.

Swiss dish number 3:

Veal in Zurich (Zurich Geschnetzeltes)

The name of this dish is quite difficult to pronounce, but this treat is definitely suitable for lovers of meat dishes. Traditionally, the main ingredient, you guessed it, is veal. A dish is prepared with mushrooms seasoned with cream and white wine. Zurich-style veal is usually served with pasta, or Resti.

Swiss dish number 4:

Rosti (Resti)

Resti is also one of the national dishes of Switzerland. Resti is prepared as follows: from grated potatoes make cakes and fry them in a pan in butter or vegetable oil. Resti is usually served with cheese or bacon.

Swiss dish number 5:

Swiss Chocolate

Swiss chocolate is considered the best in the world. It comes in a variety of shapes and sizes. factories are strictly controlled manufacturing process and therefore Swiss chocolate became famous not only for its excellent taste, but also high quality. The Swiss Association of Chocolate Manufacturers Chocosuisse claims that the Swiss eat more chocolate than any other nation in the world.
And if you want to not only try real chocolate, but also to learn how it is prepared, go on an excursion to one of the chocolate factories in Switzerland.

Chocolate factories and museums in Switzerland

Cailler Nestle Broc Factory is the oldest and most famous chocolate Factory located in the provincial town of Broc in Switzerland. Here, visitors are shown how chocolate is made, introduced to the history of the plant and tasting the best chocolate brands.

Alimentarium Food Museum dedicated to the history of food in general. The museum is located in a stunningly beautiful place in the city of Vevey on the shores of Lake Geneva. This museum has a separate room dedicated to the history of chocolate.

Vevey - Swiss Riviera

Alprose Chocolate Museum tells the most detailed story chocolate production in Switzerland. The museum is located in the small town of Caslano on the shores of Lake Lugano. On weekdays you can see complete process making chocolate.

Chocolate brand Chocolate Frey AG

Famous chocolate brand in Switzerland. The factory is located in the north of the country in the city of Buchs. Chocolate Frey AG regularly organizes three-hour tours with full immersion in chocolate production.

- a country that combines several cultures: German, French and Italian. This could not but affect the traditions of cooking. National specificity is more characteristic of the cuisine of the Swiss countryside.

The Swiss often eat dairy(cheese, butter, milk, cottage cheese), meat(beef, pork) vegetables(potato, cabbage) grains and legumes(corn, oats, millet), fish (trout, pike, rudd, egli - freshwater perch).

Preferred foods may vary by location. For example, city dwellers eat more starchy foods than mountain dwellers.

National Swiss dishes:

A lot of dairy products are consumed in the country, of which the most priority is cheese. Perhaps the most famous Swiss cheese dish is " fondue". It is ground Gruyère or Emmental cheese boiled in white wine. Served in a special bowl. They eat by dipping bread into it. To prepare an appetizing meal raclette from Wallis”, the Swiss warm up grated cheese and serve it with potatoes.

Most famous varieties Swiss cheese : Emmental (usually called Swiss), Appenzell, Gruyerz, soft cheeses formagini, cheeses with spices "Vasheren" and "Shabziger", mountain cheese "Piora" and others. Expensive varieties are often bought by tourists for export abroad.

From meat dishes gained wide popularity Zurich schnitzel- cooked in cream sauce veal, Bunden style meat- cut into thin slices beef jerky, as well as various sausages.

From vegetable dishes is extremely popular rosti"- baked potatoes. This dish has many variations - potatoes are rubbed, fried, baked different ways and with different ingredients(eggs, mushrooms). vegetable Bernese appetizer("Berner Platte") - a dish from sauerkraut with fried potatoes and beans.

Prepared in Switzerland hot soups and stews: Basel flour stew, barley soup from Graubünden, Ticinese tripe soup - Busecco, vegetable soup Minestrone.

Swiss desserts:

• World famous high quality Swiss chocolate.
• Cereal dessert " polenta"- prepared from corn grits with pieces of fruit and cream.
• In addition, pies with fruit filling, carrot cakes Engadine walnut cakes, Zug cakes cherry cakes and other desserts.

From without alcoholic beverages In Switzerland, coffee with milk is often consumed.

Winemakers of the country offer a variety of products. Swiss wines"Merlot" from Ticino (ruby color), "Aminier" (white, dry), "Fendan" from Valais (table), "Dol" and many others deserve high praise. In addition to wines, in the country you can try "live beer, schnapps, cider.

It should also be noted that the most popular dishes in Swiss restaurants are indicated in the "menu of the day" - "Tagesteller" or "Plat du Jour".

Swiss traditional cuisine was formed as a result of many regional influences from the Italian, French and German cuisine, however, there are also a considerable number of dishes that are typical only for Switzerland itself. Historically, Switzerland was a country of farmers, so the traditional local dishes are usually simple and made from available ingredients like potatoes and cheese. It is cheese and potatoes that are the main ingredients of most traditional dishes local cuisine.

Switzerland is a small country, but it is intertwined with many different cultures and even speak different languages V different regions. Accordingly, there are a lot of regional dishes in this country. Various German, French and Italian culinary traditions. However, the widespread use of chocolate and cheese is characteristic of the Swiss. by the most popular dishes are fondue and raclette. Curiously, both dishes were originally regional, but were subsequently popularized by the Swiss Cheese Union in order to increase sales of cheese.

popular potato dish, not borrowed from neighboring peoples and invented precisely by the Swiss, is rösti - one of the main national dishes, which is something like potato pancakes (fried potato cakes). Once upon a time, Swiss farmers used to have this dish for breakfast. Modern Swiss prefer to have breakfast in a European way - muesli, bread with butter and jam, rolls and coffee.

Switzerland is also famous for its authentic pastries. In particular, pies and buns with custard are especially loved by the local people. In general, they love pies here, for which a wide variety of products are used as fillings - from apples to onions.

And, of course, one cannot fail to mention the serverat - sausage, which is also considered the property of Swiss culinary specialists. Today, the serverat is well known all over the world, including Russia, but it was originally invented in Switzerland.

However, as mentioned above, culinary traditions in Switzerland vary greatly from region to region. Popular in the French cantons French dishes– meringue, woo (leek and potato dish), cheese and chocolate fondue. In German cantons, fat people are revered meat dishes, in Italian - pasta, pizza, risotto, polenta. The influence of culinary strong neighbors cannot be avoided by the Swiss, so their national cuisine contains many dishes, the roots of which go back to Germany, Italy or France.

Among soft drinks, the Swiss favorite is apple juice, both non-carbonated and carbonated. Swiss favorite apples are also used to make cider. As for alcoholic beverages, wine is very popular almost throughout the country, and only in some German-speaking cantons beer is consumed more actively.

In general, we can say that the Swiss national cuisine is very diverse, because the most different nations. But, at the same time, Swiss cuisine is devoid of any exotic - it uses simple ingredients from which very ordinary, but very tasty dishes are obtained.

Switzerland is a country that combines several cultures at once: Italian, German, French. This significantly influenced the traditions of cooking. The people of Switzerland in in large numbers they eat various dairy products - cottage cheese, butter, milk, cheese. Their diet consists of meat, various fish, grains and legumes. Depending on the area, preference is given to certain products. Today we want to introduce you to the most popular national dishes of Switzerland.

A bit about Swiss cuisine

Local kitchen renowned for its diversity. This is associated with the ethnic composition of the population living in this territory, and the influence of the countries bordering it: France, Austria, Italy, Germany. In addition, a large assortment of dishes is associated with the fact that they are traditionally served here. agriculture.

It should be noted that all products produced in the country are of high quality, natural taste no content harmful additives. In Switzerland, there is a special organization that issues certificates for the most best products. This category of goods is awarded the prestigious quality mark - AOC or IGP.

In the first place among the traditional is fondue: this is the name of melted cheese (required durum varieties) with wine and spices. A piece of bread is released into this mass on a long fork. Fondue is prepared directly during a meal, while the container with cheese is constantly warming up. This is done so that the cheese does not freeze. During the meal, all participants in the feast sit around the fondue pot (kakelon).

Pleasure bowler

The Swiss are distinguished by their great love for cheese. Today we will tell you how to cook cheese fondue with wine. To prepare it, we need:

• 30 ml of cherry vodka;
• 200 g of Emmental and Gruyère cheese (gouda can be replaced);
• 3 cloves of garlic;
• 200 ml white wine (dry);
• salt pepper;
• nutmeg.

We place the cheese mass in a fondue pot on a minimum fire for 5 minutes, do not forget to stir with a whisk. The ideal option for serving fondue in a caquelon, but a ceramic bowl or a cast-iron cauldron is also suitable for this. You can dip anything into the melted cheese mass: fried shrimps, small cubes of bread, slices of baked potatoes.

Today Swiss fondue has a wider meaning. Many types of this dish have been created, which are prepared using other technologies and recipes:

• rustic fondue - the dish is fried meat with potatoes, which is poured with melted cheese;
• Burgundy fondue - boiled meat with spices and cheese;
• chicken fondue - chicken fillet stewed in a creamy sauce;
• chocolate fondue - melted chocolate with almonds and honey, which is dipped various fruits, waffles, bread, cookies.

There is and not quite regular options fondue - ice cream and blueberries.

Cheese dishes

Since cheese is perhaps the most favorite product in Switzerland, National dishes with the inclusion of this product in them are deservedly popular. These include:

• raclette;
• Swiss meat;
• reshti;
• swiss cheese soup

Raclette

Another national dish of Switzerland, which is made from melted cheese, is called raclette. The main ingredient is boiled potatoes (often in uniform), as well as pickled cucumbers and melted cheese. The peculiarity of its preparation is that the cheese is placed next to a heat source, and then the molten mass is scraped off the surface, served with gherkins, potatoes, onions.

Reshti

Swiss potato pie appearance and taste like our potato pancakes or potato fritters but sprinkled with grated cheese. Very often in Switzerland they are served for breakfast. To cook it extraordinary tasty dish, we need:

• 800 g potatoes (raw);
• salt pepper;
• 80 g cl. butter (melted).

For fish paste:

• 150 g cream cheese;
• 200 g smoked salmon;
• 4 chives.

raw potatoes grate coarsely, add salt and pepper, knead. In a saucepan with plums. Butter spread small and fry for four to five minutes on each side.

Serve ready-made reshti with fish paste prepared as follows: all listed components combine, beat well into a homogeneous mass. Such a dish with exquisite combination, will become great addition for family breakfast.

First meal

Enough interesting options first courses can be seen among the national dishes in Switzerland. All of them have a refined taste and can be included in the menu of a social event. Among them are:

• Ticinese busecco soup with giblets;
• vegetable minestrone soup;
• barley soup from Grisons;
• flour stew from Basel.

barley soup

Interestingly, barley is considered one of the first cultivated crops. In addition, the grain is well stored and does not deteriorate for a long time. That is why this grain crop has a strong position in Food Industry. All over the world there is great amount variations of soups with barley. We offer you a recipe for Swiss barley soup. The dish turns out to be very rich, thick, at home it is considered winter, because it helps to quickly warm up after a long winter walk. For work we need:

• 300 g beef (smoked);
• 2.5 liters of beef broth;
• ¾ st. barley (barley);
• 3 celery stalks with leaves;
• one medium carrot;
• 15 cm leek (white part);
• 1 medium onion;
• 2 potatoes;
• 200 g cabbage (white);
• 1 tbsp sl. oils;
• 30 g olive. oil;
• peppercorns;
• salt;
• carnation;
• lavrushka.

We wash the barley well, soak for 4-5 hours in water. Then we wash again and cook until tender, on average it will take half an hour. Let's start cooking vegetables: chop the celery and leeks, cut the carrots not too large and onion, cut the potatoes into cubes, cabbage traditionally - into strips. In a saucepan, fry the carrots and onions in a mixture of oils for no more than 2 minutes. Add leek, celery and potatoes to them and fry for the same amount of time. Add cabbage and fry for a couple more minutes.

According to the original Swiss recipe raw veal leg, pearl barley, water in the amount of 2 liters are added to vegetables, everything is boiled for one and a half hours. If you do not want to boil vegetables for so long, the broth can be cooked in advance. Add smoked meat (thinly sliced) to the finished soup.

Main dishes

Among the national dishes of Switzerland, they stand in a special place. They are prepared from beef, pork, chicken. The Swiss pay due attention to fish products. Which dishes national cuisine should you taste? We recommend:

• burnes platter - fried pieces pork with sauerkraut or beans;
• knakerli - sausages with spicy taste with spices and sauce;
• geschnetzeltes - that's what they call narrow stripes fried meat veal with herbs, mushrooms and sauce;
• leberwurst - smoked sausages made from liver and lard;
• bundenfleisch - beef jerky with onions (salted).

Geschnetzeltes

Let's just say that classic version of this dish includes veal. But in modern world it is prepared from chicken, pork and even beef. For this recipe, the veal must be fried very quickly over high heat: this is necessary so that it cannot release the juice. Let's take:

• 600 g of veal (fillet);
• 200 ml of dry wine (preferably white);
• 50 g of onion;
• 200 ml cream;
• 15 g flour;
• parsley;
• lemon zest from ¼ tsp;
• pepper, salt;
• 2 tbsp. l. sl. oils.

Fry the meat very quickly over high heat and keep it warm. In the same oil, fry the finely chopped onion, add flour to it, mix, pour in the wine and evaporate by half. Add cream, zest, parsley, salt and pepper. We put warm meat, boil a little, but do not let it boil. Serve with potato rashti. Mushrooms can be added to the recipe if desired.

Meringue: what is it?

I would like to note that Swiss cuisine has a huge assortment of confectionery. In the first place, of course, is the well-known one. By the way, it is estimated that on average each Swiss eats more than 12 kg of this product per year. A little later, we will present you with Swiss meringues and a recipe for preparation. But first, let's talk about the most popular desserts:

• leckerli - gingerbread from Basel, honey gingerbread;
• brunsley is what they call it chocolate chip cookie, with the addition of almonds;
• kyukhli - any sweet pies;
• muesli - with apples, nuts, raisins (it is believed that this dish was invented in Switzerland).

What is meringue? It's called protein custard. If it is prepared in compliance with technological requirements, then it turns out to be airy, shiny, tender, smooth, able to keep its shape well and be easily deposited with the help of confectionery syringe or bag.

Confectionery products made from this mass ready-made are obtained unusually beautiful, embossed. After some time, a light and very thin crust appears, it dries up, and a soft airy cream remains inside.

They are used to decorate cupcakes and muffins, in addition, they are used to layer biscuit cakes and to decorate products. When baked in the oven over low heat, a magnificent meringue cake is obtained. Swiss meringues are prepared by brewing egg whites pretty hot sugar syrup. As a result, disinfection egg white, and the texture of the cream becomes more dense.

Swiss cuisine combines the best culinary traditions of France, Italy and Germany, as well as simple and hearty local dishes, the recipes of which have existed in the valleys and mountains for several centuries.

The cuisines of these three peoples influenced culinary habits the most neutral country.

Each canton has its own specialties of the region. IN Lately In Switzerland, many young talented chefs have appeared, thanks to which the country confidently occupies a prominent place on the culinary map of the world.

Culinary traditions of Switzerland are inextricably linked with the geographical position of the country.

Because the most the territory is occupied by mountains, simple but hearty dishes of rural cuisine are very popular.

The main dishes of Swiss cuisine are simple and hearty.

Swiss cuisine enjoys well-deserved recognition among gourmets all over the world, and the Swiss themselves do not shy away from luculla delights at home. So, favorite hobby residents of Zurich - a walk through restaurants and cafes, and if they praise you any of the eateries, you can safely go there. The local cuisine has been strongly influenced by its neighbors, primarily the "older French cousin" and Italian cuisine, as well as a purely Swabian table, but still it has enough of its own delicacies that have become widespread in other countries.
Typically swiss dish- the famous fondue, which is best enjoyed when it's cold outside and it's raining or snowing. Then sit comfortably in front of the fireplace and, after chopping pieces of bread crumb on a long fork, dip them in melted cheese. It is best to drink this delicacy with white wine or tea.
Other famous dish from cheese, which has become widespread, is raclette from Vallis. The very name of the dish ("raclette" (fr.) - a coarse grater) gives out the principle of its preparation. Cheese rubbed on coarse grater or broken into small pieces, reheated and served with potatoes.
However, in order to enjoy the taste and aroma of cheese, it is not at all necessary to warm it up. best example- Emmental (more often called Swiss) and Appenzell cheeses, which enjoy well-deserved recognition among gourmets, as well as Greyerz cheese. Exquisite taste and aroma differ "Vasheren" - which is prepared only in winter, and "Shabziger" - cheese with herbs from Glernerland.
Among the Ticinese delicacies, first of all, it is necessary to name small soft formagini cheeses, which are cooked from cottage cheese, as well as various varieties of mountain cheese, the most famous of which is Piora. Another famous Swiss delicacy is the Zurich schnitzel (veal in a creamy sauce). Those who like to eat hearty prefer the Bernese appetizer (Berner Platte) - a dish of sauerkraut with beans and fried potatoes. Bern is also considered the birthplace of the famous Rosti - thinly sliced fried potatoes with cracklings.
And now it's time to think about soups, for example, Basel flour stew, barley soup from Bünden or Busekka - Ticinese soup with offal. The national dish of sunny southern Switzerland is, of course, polenta, a dish of corn grits with cream and pieces of fruit. To the south of Saint Gotthard, risotto is very popular - a rice dish prepared in the Milanese way (with saffron), with mushrooms or peasant style (with vegetables).
The menu of Swiss cuisine includes fish dishes: rudd, trout, pike and egli (freshwater perch), which are cooked differently everywhere. In late autumn and winter, many restaurants offer game delicacies such as roe deer back. And another delicacy, famous on both sides of the Swiss border, deserves your attention. This is Bunden meat, beef jerky, sliced the thinnest slices. Those who first tasted it in Valais, and not in Graubünden, call this dish “Welsh meat”.
The Alpine Republic is famous for its wines. Widely known are white wines - Dezaley and St.-Saphorin, Fendant and Johannisberg, Twanner. The best varieties red wines - exquisitely thin "Rose der CEil-de-Perdrix", strong "Dole", " Pinot noir' and 'Merlot'. But, perhaps, the best Bünden wines are made in the Italian town of Veltalin, which since 1815 has become the Swiss canton of Graubünden. "Sassella", "Grumello", "Inferno" - these are the names of strong ruby-red wines, which owe their luxurious bouquet to the generous southern sun. It remains only to say a few words about all kinds of sweets served for dessert, afternoon tea, and evening coffee. These are fruit pies and zugsky cherry cake, And carrot cake, and Engadine nut cake and, of course, the famous Swiss chocolate.

Alpine pasta is a few unusual combination pasta and potatoes, seasoned with sour cream and grated cheese, and topped with crispy fried onions.

For dessert, try the Zuger Kirstort cherry cake. It is made from puff pastry and tender butter cream, soaked in cherry liqueur and sprinkled with nuts.

Swiss wines, surprising in their diversity, offer a rich palette of flavors and fresh aromas. Wines that do not fit into the image of the wine regions. On most international competitions Today, Swiss wines very often receive the highest ratings and win major awards. These achievements may be surprising, but they clearly reflect the revolutionary development of winemaking in Switzerland in recent years and the creation of very expressive and original varieties wines

The Swiss table is very diverse: prestigious receptions, fashionable and gastronomic restaurants, restaurants quick service, regional Swiss cuisine, bistros, rustic taverns, tea lounges, performance dinners… The map and menus are posted at the entrance to the restaurant. Check out the prices before pushing the front door.

Swiss cuisine is considered the finest in the world. For the people of Switzerland, food, cuisine, desserts, cheeses and wines are a way of life.

Evil tongues say: take a little Italy, France and Germany, add to this neutrality, banks and mountains - that's the Swiss Confederation. In scientific literature, the inhabitants of this blessed land are called Romansh. All of them are Swiss, but any resident of this or that canton emphasizes his originality. The same can be said about the kitchen. Although the most common national dishes are borrowed from the cuisines of other nations, the Swiss consider them their own. Apparently, because they bring their own, very piquant elements to these dishes.

Take at least fondue - perhaps the most common dish in all of Switzerland. This is a melted cheese, where garlic and light white wine are added. Fondue came from Alpine shepherds, who were the first to think of throwing the rest of cheese and garlic into the cauldron, and then dipping pieces into the mixture white bread. Shepherds it hearty meal very pleased. The French claim that they invented fondue. The Swiss argue with them. Whatever it was, but it has become one of the national symbols of Switzerland, along with banks and watches. Now fondue is being prepared in the best restaurants from different varieties cheese. A bowler hat is served on the table, and very long forks are attached to it. Visitors strung pieces of white bread on them, dipped in a cheese-wine-garlic mixture. Fondue is considered winter dish. "Shepherds' food" is also very popular with numerous tourists. That is why fondue is on the menu of almost all Swiss restaurants. There is such interesting fact that drinking fondue with wine is not recommended, although many people in Switzerland do it.

In the cantons adjacent to Italy, of course, common typical meals this wonderful country. Locals speak fluent Italian and are very fond of various pastas, ravioli and risotto (rice dishes). Nothing much new in Italian cuisine the Swiss did not.

In Switzerland, there is the concept of "reshti graben" - this is the border to which the Germans live and spread German. The term comes from the name of a typical German alpine dish - reshti, very common in German-speaking Switzerland. "Reshti graben" - the territory where this dish is eaten. Simplified, it is a boiled potato, fried to the state of "fries" (with a crust). In fact, deciding to cook is quite difficult. This dish is very fond of Roland Jaggi, commercial director of the representative office of the Swiss national airline Swissair in Moscow. He mainly eats reshti in his homeland. But sometimes the wife indulges Mr. Yagi in Russia too. And it is extremely rare for a commercial director to cook favorite dish myself. Moreover, it is best to serve reshti in combination with white Munich sausage- bratwurst. Mr. Yaggi shared the recipe for the dish with the readers of Turinfo (see below).

If we are talking about sausage, it should be noted that this typically German invention, like sausages, is very popular in German-speaking cantons. Sausages from the cantons of St. Gallen and Bern are especially famous. And in Zurich, tourists, like local residents, are treated to huge two-meter sausages. The most delicious sausages, according to Alexander Bocharov, director of the Intellectual Fund travel company, are served in a small restaurant located in the Arsenal building, next to Paradenplatz - in the very center of Zurich. This area is known for a huge number of banks, whose employees fill the local restaurants at lunchtime. Sausages are served in huge troughs with sweet mustard, and there is a full meal in a restaurant with a beer no more than 12-15 Swiss francs.

Swiss cuisine is regionally specific - the products, climate and traditional way of life of each region have a decisive influence on local culinary traditions.

The service staff usually speaks English.

Rates: Approximate cost of a three-course dinner, excluding drinks: CHF 10 to 50, depending on service level and location.

As for tips, in many restaurants and cafes, they are included in the bill, so it is not necessary to give them. But if you are satisfied with the service, then you can add 7-10% of the invoice amount.