Pie Czech cuisine. National cuisine of the Czech Republic

Knedliks

These are Czech dumplings made from wheat or potato flour, boiled in water and formed into balls, then cut into slices and served hot.

Goulash

A very popular dish in bars. It has many variations, but the most common is to cut beef big chunks and pour thick, a little hot sauce. Goulash is usually served with raw chopped onion and horseradish. (It should be noted that the name of the dish comes from the Hungarian word "gulyás", which is more like a soup.

Czech goulash is more similar to the Hungarian dish perkelt.) One type of goulash is spicy goulash, which, as the name implies, is cooked with seasonings, however, it is not as spicy. Segedinsky goulash is made from pork, not beef, and cabbage.

Beef Goulash

classic Czech dish, which is served with sliced bread (Czech. houskovy) dumplings. Usually served as a side dish fresh onion and pepper.

Pork goulash

The main dish of Czech cuisine. It is served in the same way as beef goulash, with the exception of meat: it is made from pork.

Drowners

A delicacy served with beer. These are sausages that are pickled with vinegar, vegetable oil, onion, red pepper and various spices. Such preparations are usually made in the beer shops themselves or at home.

Svichkova on sour cream

Beef tenderloin in cream. Cooking method homemade dish and the food served at the bar is different. But even the quality and taste depend on the bar. But as a rule, the tenderloin is marinated and then fried with root vegetables and onions. When the meat is ready, you need to take out the vegetables and the shtava (meat juice) and wipe them. The sauce is made from cream and flour.

The meat is cut into slices and served with sauce, bread dumplings, a slice of lemon with whipped cream and cranberry sauce. Despite the fact that the name comes from a certain type of meat, the word "svickova" can also be attributed to the sauce and served with other meats, such as venison or rabbit.

Svichkova on sour cream is often called the sweet brother of Czech goulash. it beef tenderloin, which is fried in a pot and served with a creamy sauce. Carrots give it sweetness. Served with cranberries and whipped cream.

Fried pork with dumplings and cabbage

This is truly traditional food in the Czech Republic. The basis of this dish is pork, which is served with dumplings and sauerkraut. It, of course, may seem bland and greasy, but it is one of the most beloved Czech dishes, and in Prague it can be found in many restaurants.

fruit dumplings

There are many variations of this dish. Bread and potato dumplings are also very popular. Bread is often served with gravy in which the dumplings can be dipped. Potato dumplings are served as an additional dish to fried or smoked meat. Shpekove dumplings are made from fatty bacon and are no longer so popular.

The filling of fruit dumplings is various fruits, but most often it is plum, apricots and blueberries. Served with cottage cheese or poppy seeds. Despite the fact that the dish is sweet, it is often eaten instead of the first course.

Kalach

These are delicious Czech pies stuffed with fruit, jam or cottage cheese.

Smazhak

fried cheese(smazený sýr). It is rolled in breadcrumbs, fried and served with salad.

Fried champignons

Mushrooms are rolled in breadcrumbs and fried.

Payments

One of the Czechs' favorite dishes. It looks like big round waffles. They must be served piping hot. There are payments with chocolate or nut filling, lots of options.

Houska

This is a Czech bun. It is prepared from wheat flour, water, yeast and salt. Sprinkle with poppy seeds, cumin or salt on top. So tasty, so sweet yeast bun with an egg is available in almost every Eastern European country. As a rule, it is a braided bun with or without raisins. The Czechs and the inhabitants of Bohemia call it "houska".

For Jews, this is challah. This bun is similar to a French brioche. It is incredibly tasty both on its own and with butter or fried. Leftover buns can be used to make bread pudding or popsicles.

Pechena kahna

it roast duck bohemian. Served with bread dumplings and stewed red cabbage. Previously, duck or goose dishes were too expensive to afford to eat every day, so such a dish was served only on special days.

Biftek

This is a medium rare steak. If you want to order a fried steak, don't forget to say "baked". It is usually served with french fries and sometimes an egg.

Fried chicken cutlets

Cutlets rolled in breadcrumbs. They are very similar to Wiener Schnitzel, but Czech cuisine does not usually use cheese. This dish is usually served cold. potato salad or boiled potatoes.

Chicken breast

Served with any side dish, but most often with potato pancakes (rubbed on a grater and fried in the form of pancakes).

Fried rabbit

Fried rabbit - very popular dish, although it can be found in restaurants infrequently. This lean meat can be prepared in a variety of ways: in a creamy sauce, fried with garlic, or cooked plain with vegetables and onions.

Czech dishes have many ways of preparation. If you like the dish itself, but don't like the sauce, just order it without the sauce ("bes omachka").

In the Czech menu you can find the following names:

Směs - for example, "Kuřecí směs". This means that the meat is cut into small pieces.
Prsa - chicken breasts.
Piquant, Ďábelský, Pálivý - the dish is served with spicy sauce.

A trip to the Czech Republic will give not only an acquaintance with the history of the country and its sights, but also the opportunity to taste the colorful and surprisingly delicious dishes of Czech cuisine. Unique Recipes Czech culinary specialists, like the history of the state, have a thousand-year exposure. In this article, we will talk about the features national food in the Czech Republic and about the most interesting dishes local cuisine.

The origins of the national dishes of the Czechs

For a long time the country was under the rule of the Austro-Hungarian Empire, which left its mark on the national cuisine of the Czechs. Here we will meet the Austrian schnitzel, hungarian goulash, German sauerkraut and roast goose. Some of the Czech dishes are primordially Slavic: soups, cereals, side dishes.

In the photo on the right (click to enlarge) is a popular Czech dish called "smeared rizek". This is the most striking example of the heritage of Austria-Hungary - a copy of the famous.

But even borrowed dishes in the Czech Republic have acquired their own special taste qualities, and they are prepared in Czech with the addition of their ingredients. We will not look into cookbooks now, but will take a short tour of the dishes that you can try in Czech restaurants.

Features of Czech cuisine

Czechs love sweets. Even in salads, sauces and gravies, they add sugar, which makes the dishes sweetish. For example, Czech children love sweet noodles with poppy seeds and baked milk.

Among the spices loved by the Czechs, we will name: cumin, marjoram, poppy, red pepper, ginger, dill. Mustard is attached to everyone meat dishes that are marinated in vinegar. sweet ketchup- also a favorite sauce of the Czechs.

The main national dishes and desserts are very fatty and high-calorie. In addition, portions in cafes and restaurants are impressive. We urge you not to order many dishes at once, one serving is often enough for two. High calorie content affects the size of the country's citizens, 21% of the population is obese, the Czech Republic ranks 6th in the list of the “fattest” countries in Europe. Perhaps the first thing we - is to abuse food.

Soups - their varieties and features

Czechs call soups “voles”, without them it is impossible to imagine Czech cuisine. As in the Russian tradition, soups are given a place at the very beginning of the meal. Czech soups are dense in texture, often more like sauces. When cooking, semolina or mashed vegetables, butter and egg yolks are added to them.

Depending on the main ingredient, there are: garlic soups, sauerkraut soups, onion, vegetable, smoked meats, mushrooms, goulash soups, cheese, beer soups with cumin, soups from sauerkraut with apple, soups with dill on sour milk and others.

The dish is served on a plate or in bread (such a dish will cost twice as much). Among the popular soups we will name “garlic”. It is based on chicken broth with potatoes, in which about 10 cloves of garlic are placed. Bring it to rye bread. It is an excellent antimicrobial agent. It is clear that you should not go on a date after such a meal, unless you try the dish with your lover.

If you like meat, order goulash soup. It has a lot of meat, it is mashed and looks like thick porridge.

It will seem unusual cold soup on beer. Grated bread, sugar, raisins, lemon are put in beer. Not every gourmet can withstand such ingredients in one plate. Be careful with this dish.

It is unlikely that you will find dill soup with milk anywhere else. And in the Czech Republic it is prepared. It contains milk, sour cream, egg, flour and dill. The taste is unique and not for everyone.

The Czech Republic is a paradise for meat eaters

Be sure to try the main dish of Czech cuisine - knuckle: baked pork knee (Recene veprove koleno, in the photo on the right, click on the photo to enlarge). The dish is on the menu in every restaurant and cafe in the Czech Republic.

The meat is soaked for a certain time in beer, then boiled, then smoked. It becomes juicy and tender. It is usually served with sauces, mustard or horseradish, and sauerkraut can also be brought. Czech food is also prepared on the street on the grill. Huge shank are fried, optionally cut off as much as you want.

An old Czech dish “vepro-knedlo-zelo”. This is baked pork with dumplings and stewed sauerkraut. All this is poured abundantly with thick gravy. Can the stomach "survive" such a dish?

Goulash has always been a traditional food in the Czech Republic. Each restaurant has its own recipe for this dish. It can be beef, pork, rabbit, poultry, liver or assorted. Goulash is served with sauces, always with dumplings, sometimes with sauerkraut, seasoned with garlic, cumin.

Meat dishes surprise with their variety and method of preparation. And what are the sauces for them! We didn't talk about pork necks, hams, schnitzels, roasted duck with spices, Czech sausages. Order, try, enjoy!

Fish lovers will not see diversity in Czech cuisine. Traditionally at Christmas, Czechs roast carp and eat it with potato salad. In restaurants and cafes on the menu there are: fish soup from carp, chops or fried carp. If there is room left in the stomach after meat, take it for fish, you will not regret it.

Side dishes for main dishes

The main and indispensable side dish in the Czech Republic is dumplings. flour or potato dough steamed, put the liver, meat, onions or cabbage inside. Dumplings are laid out in slices for dishes, mainly meat. They can be served with sauce and bacon. There are sweet dumplings, they put fruit or cottage cheese and sprinkle with sugar.

Potato dishes, cabbage, vegetables, and croquettes are also popular side dishes.

Try ”bramboraki” - potato pancakes (like our potato pancakes, in the photo on the right, click on the photo to enlarge). They put marjoram (aromatic seasoning from a perennial plant) or meat.

Before ordering a side dish, make sure that it is not included in the second course.

Salads and beer snacks

Among the salads, we note “Bramborovy salat”. In addition to potatoes, they put carrots, parsley root, pickled cucumbers, red onions, bacon cracklings and other ingredients at the request of the cook. Czechs prepare this salad for the Christmas table. Salad "Vlashsky" will remind you of the usual "Olivier".

Czechs love cheeses and dishes with this product. The national dish is considered to be "camembert" - a cheese fried in breading. It is served hot with sauces or cabbage. Another national appetizer is “drunks”, these are pickled sausages or sausages seasoned with pepper and onions.

Abundance and variety of sauces

Czech sauce is an independent gourmet dish. Several centuries ago, the basis of the sauce (it was called yiha) was flour fried in fat. Wine, water or beer, spices and roots of various spices were added to it. It was independent dish, sometimes it was served with meat.

Nowadays, cucumber, horseradish, tomato, garlic, dill, onion, etc. can be a fundamental ingredient in the sauce. They are called “omachki” (from the word “dunk”). Preparing such a sauce based on juice fried meat, sour cream or wine. Omachki is served with meat and potato dishes.

Czech desserts

This is a roll of thin dough, inside it there is a filling: fruits, berries, nuts, poppy seeds, chocolate, cottage cheese. Served with whipped cream, ice cream or chocolate syrup.

Trdelnik - empty tubes, made on an open fire, covered with vanilla, icing sugar or cinnamon. In Russian, the word is translated as "fool", A hint that the sweetness is empty inside.

Another interesting cake, especially with its name, is “Rakvicka” (in Russian “coffin”). It is a popular dessert among Czechs. The cake has an oblong shape, it has a lot of sugar and cream.

At the end of the dinner, if you can, order “palachinki” (pancakes). They will be served with ice cream or whipped cream. By the way, the Czechs are very fond of ice cream, it is sold everywhere and in different variations. Among the traditional Czech desserts, we highlight “Hot Love” - vanilla ice cream filled with hot raspberry syrup.

Favorite drinks in the Czech Republic

Of course, beer. About 70 breweries work for the benefit of the worldwide fame of Czech beer. Tasting the products of these factories is a favorite pastime of most Russian tourists.

An excellent process of digestion will contribute to the national herbal liquor "Becherovka" or tea with lemon. Czechs love soda water and juices: orange, apple, pear.

Catering service in the Czech Republic

You can eat everywhere in the Czech Republic: on the street from stalls, buying food from vending machines, in snack bars, canteens, patties, cafes and restaurants. Well, pubs are simply innumerable.

If you go to a cafe or a restaurant, then be prepared for some of the nuances of Czech service in such establishments. The menu is often displayed in front of the establishment, you can familiarize yourself with it before entering. Neighbors may sit down at your table, this is quite normal. Take it philosophically, because there will be a chance to make friends.

Another surprise will be the dog that the owner brought to the place where people eat. Czechs are very fond of dogs, and animals in general. The dog can sniff your table, food and it will be in the order of things.

Do not rush to order several dishes, they are all satisfying, the portions are large, so get full gradually, ordering dishes at regular intervals.

Desserts are not eaten in the Czech Republic after the main courses: it is a small snack if you caught hunger by surprise, or the lunch is too short.

It is customary in the country to drink a lot of beer with food, because the food is heavy, fatty, there are a lot of marinades, smoked meat, salty, sweet. Therefore, do not be surprised by its abundance in cafes and restaurants.

Beer is not drunk immediately after serving, waiting for the foam to settle. Do not order several varieties at the same time. Snacks should also be taken along with the beer.

If alcohol is not your drink, then order tea and a piece of Prague cake.

You can dine on weekdays in restaurants offering business lunches (danny nabidke). It includes a main course, salad, dessert and a drink.

Tips may not be included in the bill. If you did not like the service and food, then tell in advance so that the bill is not rounded up, but the calculation is made strictly according to the menu. However, you will find establishments where tips are included in the bill.

Pay attention to the fact that the Czechs get up early and go to bed early, so they start breakfast around 9 am, lunch close to noon, and dinner runs until 9 pm. After this time, it will be difficult to find an institution with a full menu.

Products as a souvenir from the Czech Republic

Tourists try to bring something unusual from the Czech Republic. Often, products are also bought as a souvenir. The most demanded gifts from drinks are liqueurs, vodka, beer, Moravian wines.

Sweet tooth take with them payments, strudel, Prague cake, gingerbread. Cheese lovers buy Germelin, Olomouc curds as a souvenir.

When taking products with you, you should take into account their expiration date and storage conditions. We recommend reading our review "".

We wish you to fully enjoy Czech cuisine, and read our interesting articles about the Czech Republic ( links below).

I offer you a convenient list of Czech cuisine. Just print it out and take it with you to Czech restaurants.

The fact that Czech beer is one of the best in the world is undeniable. But the Czech people are not rich in beer alone. National cuisine The Czech Republic is able to surprise even the most distinguished gourmet with its variety. You can taste the most popular national dishes in any Czech restaurant or pub (popularly referred to as "hospoda").

Before you start choosing dishes from Jídelní lístek, order a glass of beer to your taste. Usually, most Czech restaurants offer their customers several varieties. draft beer(točené pivo) by a single brewer.

Sipping a coveted mug of your favorite beer, you can start to study the menu. In any Czech gentleman or restaurant, the waiter will bring you:

jídelniček (yidelniček) - food menu
pitníček (pittnichek) - a menu with drinks.

So, what do Czech chefs offer us to taste?

The first section of any idelnichek is Něco na začatek

Něco na začátek - literally translated into Russian - for starters. In this section, your attention is presented to a large assortment of light snacks for beer:

Masové prkénko (meat platter) - neatly chopped bacon, ham, sausage, and added for spice pickled cucumber and pickled peppers.
Sýrové prkénko (cheese platter) - sliced of your choice of cheeses. Most often it is a field, romadur, eden or hermelin.
Rivni sýr obložený - bread spread original snack from beer cheese, sprats, onions, butter and with the addition of a drop of beer.
Topinky s křupavou slaninou a česnekem - toast with crispy bacon and garlic.
Tatarský biftek z lososa na salátovém lůžku s opečenou bagetkou - raw minced salmon with fried long loaf. Served on a lettuce leaf.
Hovězí tatarák s topinkami - fried bread with raw minced meat from beef.
Vltavský utopenec is a delicious marinated sausage.
Tlačenka s cibulí a octem - spicy brawn with onion and vinegar.
Grilované klobásky s křenem a hořice - delicious meat sausages grilled until crispy. Served with horseradish and spicy mustard.

Hot snacks for beer

In the section "Hot snacks for beer" you can find the following:

Smažený hermelín – Hermelin cheese, breaded on all sides and garnished lingonberry sauce. Despite the unusual combination of ingredients, the taste of fried hermeline is a real pleasure.
Grilovaný hermelín is a variation of the previous dish. The difference is that the cheese is grilled. Usually served with vegetables and sweet and sour sauce.
Houbové (zeleninové) rizoto - mushroom (vegetable) risotto.
Zapečené smetanové brambory s listovým špenátem – boiled potatoes with spinach under light sour cream sauce.

Let's move on from appetizers to main courses.

Soups – Polevky

Vepřo-knedlo-zelo is the most common pork dish in Czech cuisine. This is oven-baked pork with dumplings and stewed cabbage. Before serving, “veprsho-knedlo-green” is poured abundantly with gravy.
Pečene vepřové koleno (HIT!) – pork knuckle, baked in the oven with horseradish and mustard. If you order “pechen veprshov knee” in a restaurant, be prepared for the fact that it is simply not possible to eat it alone. The dish is very popular!
Pečený vepřový bok - prepared in the same way as the previous dish, only from the pork side.
Pečená vepřová žebírka v medu is a dish that combines unusual taste baked pork ribs and sweet bee honey. There are a lot of ribs in one serving. By the way, "veprshov's zhebirka baked in honey" was once considered the food of the poor. Yes, poor Czechs lived well!
Staročeská Bašta is a difficult-to-prepare cold cuts dish. It includes baked pork, roast duck meat, smoked neck and baked sausages. From vegetables - stewed white and red cabbage, as well as potato cakes and bread dumplings. One serving of "old bashta" is enough to feed several hungry men.
Vepřová panenka s houbovou omáčkou - the word panenka in the context of the name of the dish means "chrysalis". That's what the Czechs call meatloaf, plentifully poured with mushroom sauce.
Přírodní vepřový řízek na pepři – grilled pork. As a rule, the meat is well seasoned with a mixture of ground peppers.
Vepřová kotleta v omáčce - despite the fact that the name of the dish contains the word kotleta, this dish is prepared from a whole piece of pork, which, as you might guess, is poured with sauce.
Vepřový guláš is a delicious pork goulash. Veprshovy goulash is served with bread or potato dumplings.
Královský meč - such a majestic name was given by the Czechs to meat skewers strung on a skewer in the shape of a sword. Often in restaurants they offer to taste barbecue not from one, but from several types of meat at once. The standard set is pork, beef, lamb plus vegetables.
Pečená vepřová játra is nothing more than pork liver cooked in the oven.
Moravský vrabec - under this somewhat unusual name - "Moravian sparrow" - hides pork baked in pieces.

As you can see, Czech national meat dishes are very diverse and original. But there are quite usual steaks (Vepřový steak) and pork schnitzels (Vepřový řízek) in the menu of restaurants.

Beef

Here are the most interesting Czech delights from beef meat:

Svíčková na smetaně - deliciously cooked beef tenderloin, floating in an amazing sour cream sauce. "Svichkova on sour cream" is served with a slice of lemon, tender cream, berry jam(usually lingonberry) and dumplings.
Biftek naložený v barevném pepři s omáčkou – this dish consists of bischftex and garnish neatly laid out on a plate with colorful peppers.
Pivovarský guláš is mine favorite dish, Goulash Made From Beef Meat. Served with dumplings and gravy.
Rumpsteak s bylinkovým máslem - beef rumpsteak in oil and spices.
Čertovy roštěnky (devil's rostenki) - such an interesting name is spicy roast beef in the Czech Republic.
Beef meat baked in a pot is called Moravský hrnec by the Czechs, and beef steak Hovězi steak.

Mutton

The menu of Czech restaurants has a lot of game dishes (Zvěřina).

Bažant na víně - pheasant (bazhant) in a light wine sauce.
Bažantí prsa s hruškami - pheasant breasts baked with pears.
Divočák na pivě se zelím – beer-cooked wild boar with crispy cabbage.
Polada s divočáka - wild boar meat roll.
Dančí guláš - doe meat goulash.
Jelení guláš - reindeer goulash.
Pečená koroptev - partridge baked to a crispy crust.
Pečená srnčí kýta - baked chamois leg.
Kanec na česneku - baked with large quantity garlic boar meat.
Jelení řízky na víně - reindeer steak with wine sauce.
Zaječí Paštika - pâté made from hare meat.

Bird (Drubež)

In the idelnicek section called Drůbež there are a lot delicious meals from poultry.

Francouzská paštika z kachních jater is the most famous delicacy in this section. The famous foie gras pate made from duck liver is highly valued by gourmets all over the world.

The following dishes are no less exquisite:

Kachna s ořechy po čínsku - Chinese-style duck with nuts.
Kachni prsa s mangem - duck breasts baked with exotic mango.
Pečená kachna s pomerančem a jablky - duck baked according to traditional recipe with apples and oranges.
Kuřecí křidelka – crispy chicken wings. A variety of sauces are served with kurzhechi krzhidelka.
Pečená kachna - duck cooked in the oven. In the Czech Republic, “pechena kahna” is traditionally served with dumplings.
Krutí steak - turkey steak.
Kuřecí plátek, steak, medailonky, řízečky - fillet, steak or chicken slices.
Pečená husa s ovocem - goose baked in the oven with fruit.

Fish (Ryba)

AT the best restaurants Czech Republic you can find a wide range of dishes from the river and sea fish. So, what delicious to expect from the "Ryba" section?

Pečený pstruh is a classic of the genre, baked trout.
Tradiční smažený kapr - no less traditional dish - fried carp.
Pečený kapr na česneku - carp baked with garlic.
Grilovaný platýs - grilled flounder.
Uzený kapr s křenovou omáčkou - smoked carp. It comes with horseradish sauce.
Smažená treska v pivním těstíčku - batter-fried cod. By the way, beer is added to the batter.
Pečený candát s houbovou omáčkou - pike perch cooked in the oven with mushroom sauce
Pečený candát se sýrovou omáčkou - the same pike perch, only with cheese sauce.
Grilovaný mořský jazyk na másle – sole, grilled with butter.
Pečený tuňák - baked tuna.
Pečený losos na smetaně a česneku - salmon in sour cream and garlic sauce.
Kalamari na česneku - squid meat with garlic.
Pečený úhoř podávaný se šalvějovým máslem is a delicacy of baked eel. Served on the table with sage oil.
Grilovaná štika s bylinkovým máslem - grilled pike with spices.

side dishes

Meat, game, fish - it's all good. And how are things with side dishes? So, what can be found in the “Garnishes” (Přílohy) section. The list of side dishes offered by Czech chefs is very large:

Krokety are deep-fried balls made from potato dough.
Kari plátky - potatoes with curry seasoning, cut into circles and deep fried.
Hranolky are deep-fried potato figurines.
Rösti is a mixture of potatoes and parmesan, deep fried until golden brown.
Vařeny brambor - well, everything is very banal here - it's boiled potatoes.
Americké brambory - jacket-boiled potatoes, sliced large pieces and deep fried.
Kořeněné americké brambory - the same as the previous dish, only with spices.
Pečený brambor v alobalu - potatoes baked in foil.
Bramborová kaše is a traditional puree.
Šťouchané brambory se slaninou - potatoes stuffed with lard.
Bramboráčky - Bramborové placky - fried potato cakes. Prepared from grated raw potatoes.
Vařena zelenina - a variety of boiled vegetables.
Dušená rýže - boiled rice.
Máslová brokolice - broccoli in oil.
Fazolové lusky na slanině - beans fried on cracklings.
Topinky, tousty - crispy toast and croutons.

As you can see, Czech restaurants have dishes for every taste and budget. But that's just cook them not 5 minutes.

What if time is running out? For example, to have lunch, you have only half an hour. In this case, choose dishes from the section “ Ready meals” (Hotova jídla). Here you can find several types of the first, second and garnish.

Step 1: prepare the bow.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the vegetable on a cutting board and finely chop it into cubes with the same sharp inventory. Transfer the chopped onion to a clean plate.

Step 2: prepare the potatoes.

Using a knife, peel the potatoes and then rinse them thoroughly under running water. warm water. Place the vegetable on a cutting board and cut into large cubes. Transfer the processed potatoes to a free plate.

Step 3: prepare the mushrooms.

We thoroughly wash the champignons under running warm water and, if necessary, remove the coarsened areas on the surface of the cap and the stem of the mushroom with a knife. After that, put it on a cutting board and cut it into small pieces with the same sharp inventory. Transfer the chopped mushrooms to a clean small bowl.

Step 4: Cooking Czech National Soup.

Pour the prepared chicken broth into a medium saucepan and pour the chopped potatoes and onions here. Place over medium heat and bring the soup to a boil. After that, we make the fire less than medium and cook the dish for 15 minutes. After the allotted time, add champignons to the pan, salt the soup to taste, mix everything well with a tablespoon and continue to cook polévka, as this soup is called in the Czech Republic, more 15-20 minutes.

In the meantime, the soup is cooking, prepare the “Ishka”. This is a special dressing made from flour. Thanks to this mixture, real Czech soups become similar to mashed soups, and the consistency is somewhat reminiscent of semolina. Therefore, such first courses are eaten without bread, because they are very satisfying, although not heavy. So, pour sour cream into a deep bowl and pour flour. Using a tablespoon, mix everything well until a homogeneous mass without lumps is formed.

At the end of the preparation of the soup, add sour cream dressing, black ground pepper to taste, mix everything well until smooth and cook the dish for another 10 minutes on a small fire. Attention: Here you need to constantly stir the soup with a tablespoon so that it does not burn.

Step 5: serve Czech national soup.

As soon as the Czech national soup is ready, with the help of a ladle, pour it into a deep plate and we can serve it to the dinner table while it is still warm. The soup can be garnished with finely chopped fresh herbs. It turns out a very tasty fragrant stew with pieces of mushrooms and potatoes.

Enjoy your meal!

In the Czech national soup, you can add pieces of chicken from the broth.

Instead of fresh champignons you can use frozen mushrooms, the taste of this dish will not deteriorate. In this case, be sure to take the mushrooms out of the freezer in advance and set aside to defrost until room temperature. Never defrost mushrooms under running water. hot water or in the microwave.

If you don't have on hand meat broth, and you want soup right here and right now, don't be discouraged, because it can be replaced with ordinary purified water.

Apart from chicken broth You can use vegetable or fish broth.

Czech cuisine has always been famous for dense and memorable dishes. But, the only negative is that it is for the most part quite heavy. Because of this, not only guests of the country, but also the Czechs themselves always take something with them that helps digestion.

We are used to the fact that lunch should consist of at least three courses. But this does not apply to the Czech Republic. Here you should choose dishes one by one. It is not a fact that you will be able to eat even a three-course meal. Portion sizes are large enough. It is customary to serve main dishes with not one side dish, but two or several types of sauce.

In Czech cuisine, meat dishes, rather fatty dishes, hold the primacy. Pork here is the top that no one stands next to. Sausages and snacks (they are fried or pickled) are also in the first place. Although greasy and heavy, but incredibly tasty.

But first things first. Any Czech soup is called a vole and has its own name attached to it. For example, Vole "Trenchin". . The soup menu is usually served separately, at the start of the meal. Soups are thick, almost like a sauce. The density of soups is achieved due to the fact that they add semolina or pureed vegetables. Sometimes used butter and yolk chicken eggs. Approximately 2/3 of the first courses of Czech cuisine are pureed. In terms of popularity, the championship is held by:

Garlic field.
Onion field.
Sauerkraut bent sauerkraut.
Polevitsa with smoked products and mushrooms.
Potato from puréed vegetables.
Soup - goulash with cheeses.

Soups are served both in regular bowls and in bread.

Of the second courses, the indisputable first place is, and will be occupied by the world-famous Veprevo Knee. Speaking in Russian, this is a pork knuckle. Veprevo Knee baked in dark beer. It is served with three types of sauce as standard, and with more at the request of the guests. In different restaurants, everything is different: in some Veprevo Knee is also served with sauerkraut, in others without. The knuckle, basically, in finished form weighs 800 grams. Minus the bone - 700. Some restaurants order smaller raw materials so that one person can eat it whole. Veprevo Knee is sold in restaurants and even on the street. Moreover, you can not take it entirely, but ask for as much as you need.

Second place should be given to honey pork ribs. They are baked until crispy. This is usually done in a combi steamer or on the grill. The ribs are served in the same way as the knuckle, with three or more types of sauce and pickled vegetables. The dish will weigh in pure form not less than 700 grams. You can feed three people.

Next in popularity is Svichkova with sour cream. This is, as an exception, a beef dish. Svichkova is served with dumplings, also a national Czech invention - small sticks of boiled potato dough. . Also served with meals lemon slices, whipped cream and lingonberry sauce.

Goulash in the Czech Republic is no less popular than in Hungary. There is definitely a difference. Moreover, there are hundreds of goulash recipes in the country. Beef, pork, rabbit, liver, assorted - whatever. But the leader is still beef goulash. Cumin, garlic, pepper are usually added to it. The dish is served again with dumplings, which is not surprising - dumplings are served with almost all hot dishes and soups. Sauerkraut is also served with goulash.

Another one of the dishes that can not be said about is the baked duck. Usually it is cooked whole with spices. Served with boiled potatoes, and again - with three or more views sauces.

Do not neglect the Czechs and fish. The inhabitants of the Czech Republic are very fond of carp. It is served either baked, or in the form of chops, or prepared from it as an ear. A traditional dish for Christmas - carp baked in sour cream with potato salad.

Traditional side dishes in Czech cuisine are dumplings and sauerkraut. Dumplings can be ordered as a separate dish with sauces. Bacon will be served with them. Boiled potatoes served as a side dish, also with fried raw smoked bacon and three types of sauce. Well braised cabbage Sauerkraut, porridge and potato balls that are deep fried.

Among snacks, Czechs prefer a cheese plate, fried cheese breaded in breadcrumbs. They use their own Germelin cheese. Serving - with sauces and cabbage. Another of the popular snacks Utopentsy. These are pickled sausages or skewers cooked with fried onions and peppers.

Of the desserts, fruit dumplings are popular; plums, apricots and strawberries are added to them. Czechs also love strudel. There is one more the National dish Trdlo. Trdlo is for sale on all streets, on every corner. It is prepared from dough, grilled on skewers in the form of a cylinder, sprinkled with sugar. .

Czech national cuisine cannot be called highly diverse. But the listed dishes are worth a try.

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