What do Austrian people eat for lunch and dinner?

Austrian cuisine is known for its rich flavors, hearty dishes, and use of fresh, seasonal ingredients. Here's an overview of what Austrian people typically eat for lunch and dinner:

Lunch:

- Brotzeit: This is a light meal that is often eaten during the day, especially for breakfast or lunch. It consists of bread with various toppings, such as cold cuts, cheese, butter, jam, or spreads.

- Suppen: Soups are a popular lunchtime dish in Austria. Common soups include beef broth with liver dumplings ("Leberknödelsuppe"), goulash soup ("Gulaschsuppe"), and potato soup ("Erdäpfelsuppe").

- Salads: Salads are also popular for lunch, especially during the warmer months. Common salad ingredients include mixed greens, tomatoes, cucumbers, onions, and bell peppers. These are often topped with cheese or boiled eggs.

- Sandwiches: Sandwiches are a convenient option for lunch, especially for those on the go. Common fillings include ham, cheese, sliced meats, or spreads like Leberkäse (fried meatloaf) or Liptauer (a spicy cheese spread).

- Strudels: Strudels are a popular pastry in Austria. They are made with thin layers of dough filled with various fillings, such as apples, cherries, or cheese. Strudels are often served as a dessert, but they can also be enjoyed for lunch.

Dinner:

- Hauptgericht (Main Dish): The main dish is typically the heartiest part of an Austrian dinner. Common dishes include Wiener Schnitzel (breaded veal cutlet), Tafelspitz (boiled beef with vegetables), Schweinsbraten (roast pork), and Goulash (beef stew with paprika and vegetables).

- Beilagen (Side Dishes): Side dishes often accompany the main course. These include boiled or mashed potatoes, dumplings (Knödel), red cabbage (Rotkraut), sauerkraut, or spätzle (small, egg-based pasta).

- Salat (Salad): A salad is often served alongside the main course, providing a lighter and fresher element to the meal.

- Suppen (Soup): Soups can also be served as a starter or as a light dinner option.

- Desserts: Desserts are an important part of Austrian cuisine and are often served after dinner. Common desserts include Apfelstrudel (apple strudel), Kaiserschmarrn (shredded pancake with berries), Sachertorte (chocolate sponge cake with jam), and Salzburger Nockerl (fluffy meringue dumplings).

Austrian cuisine also features regional variations and specialties, reflecting the country's diverse cultural influences and local traditions.