A trip to the Czech Republic will give you 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 style with the addition of their own 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 all meat dishes that are marinated in vinegar. Sweet ketchup is also a favorite Czech sauce.
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, from sauerkraut, onion, vegetable, with smoked meats, mushrooms, goulash soups, cheese, beer soups with cumin, sauerkraut soups with apple, dill soups 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. They bring it in 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 cooked. 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. Czechs traditionally roast carp at Christmas 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 is steamed, liver, meat, onion or cabbage are placed 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 an 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”). Such a sauce is prepared on the basis of the juice of 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).
Publication date:
2013-04-22
“A piece of fried ham, soaked in brine, and with potato dumplings sprinkled with cracklings, and with cabbage! Real jam! After that, beer is drunk with pleasure!... What else does a person need?
"The Adventures of the Good Soldier Schweik" by Yaroslav Gashek
The annual pilgrimage to the Czech Republic by millions of tourists from all over the world is associated not only with a rich historical heritage and unique ancient architecture. A full-fledged attraction of this country can be called national cuisine.
A brief excursion into history
The geographical location of the Czech Republic predetermined its culinary traditions. For many centuries, the gastronomic habits of the Czechs were influenced by their neighbors - German-Austrian cuisine in the west, Hungarian in the south and Slavic in the east. Western neighbors enriched Czech cuisine with all sorts of sausages and various types of cabbage, from the south - she got thick rich soups, goulash and the tradition of generously seasoning dishes with spices, and porridge, dishes from meat offal and pastry can be considered the contribution of the east.
At first glance, Czech cuisine is quite simple and uncomplicated. It is based on dishes from meat and poultry, potatoes and flour products, ideally combined with the main Czech drink - beer. But the devil, as they say, is in the details. Upon closer examination, one can see that the success of Czech cuisine is based on the use of selected meats and other products of the highest quality, their skillful preparation and a generous selection of various sauces, spices and seasonings.
The Czechs themselves like to say that their national cuisine is based on the trinity: “meat-dumplings-beer”.
call the Czech Republic a paradise for discerning gourmets difficult (because it does not have such fine dining, as, for example, in French or Italian haute cuisine), but for those who like hearty, tasty and, most importantly, cheap food, the possibilities are simply endless. Portions in the Czech Republic are huge (and the farther from the tourist centers - the more), the prices are moderate, and you can skip a glass of freshly brewed beer with a traditional set of snacks in any establishment literally at every step - from a simple bowl to a popular restaurant.
Czech cuisine will be of particular pleasure to meat-eaters - most of its dishes are based on the use of meat (mainly pork) and poultry (ducks, turkeys). Fish in the Czech Republic can be found, but rarely. Czechs eat mainly freshwater fish. The main Czech fish is the carp. Baked in sour cream and garlic sauce, it is a traditional Christmas dish.
An important place in Czech national cuisine is occupied by soups and, of course, dumplings - boiled or steamed flour products that vaguely resemble wet bread. Plentifully poured with sauce, they are served with various dishes as a side dish.
Traditional Czech soups
Soups, or in Czech polevky, occupy an important place in Czech cuisine. Czechs prefer thick, flavorful soups meat broth and puree soups with an interesting sour-sweet flavor range (for “sourness”, sauerkraut, sour milk or apples are usually added to soups). Chefs do not skimp on seasonings, adding to large quantities cumin, marjoram, thyme, ginger, bay leaf, pepper, paprika and fresh herbs - dill, parsley. For density, egg yolks, semolina, flour, mashed vegetables, cream, butter are added to them. Because of their thick consistency, many Czech soups are easily confused with sauces.
Constant delight among tourists coming to the Czech Republic cause soups in bread. The soup is served in special bread "pots", inside of which the crumb has been removed. The crispy pot is topped with a pre-cut bread lid. This serving is typical for meat goulash soup, mushroom puree soup, thick potato, onion and many other soups. As a rule, every Czech restaurant has its own recipe for soup in bread. And it is so delicious that you yourself will not notice how you will eat not only the contents, but also the crispy pot itself, soaked in thick meat flavors and aromas!
As light first courses, meat and chicken broths seasoned with garlic, cheese and croutons.
Traditional Czech soups include:
bramborova polevka or bramboračka - thick potato soup with smoked meats and/or mushrooms according to an old Czech recipe. Dressed with sour cream mixed with flour. Often served in bread.
gulašova polevka- goulash soup. A popular thick soup based on pork, beef, poultry or rabbit meat. In addition to meat, offal, chicken and duck giblets can be added to it. It is thickened with flour fried in butter or lard, semolina or mashed potatoes and vegetables. It is also traditional for him to serve in bread.
česnekova polevka- garlic soup, can be prepared as quite thick (then beaten eggs are added to it), and more liquid.
koprová polevka- dill soup with sour milk according to an old recipe. It is generously flavored with sour cream and fresh herbs. And although the head hurts very rarely after Czech beer, but if you interfered with it the night before with absinthe, liquor, slivovitz or Becherovka, this is the best hangover remedy.
cibulova polevka- onion soup with croutons and cheese. Prepared in meat or bone broth. Onions are fried in lard. It has a rich, pungent taste.
hovězí polevka s játrovými knedlíčky - beef soup with liver dumplings. The "highlight" of this soup is dumplings, kneaded from slices of bread soaked in milk and minced liver.
kulajda- kulayda or potato and mushroom soup in South Bohemian style - an old recipe for a first course from southern Bohemia. It is rightfully considered one of the masterpieces of Czech cuisine. Prepared with milk or cream. It has a thick texture, white color and rich mushroom aroma.
zelna polevka- sauerkraut soup. We can say that this is cabbage soup of Czech cuisine. It is prepared plain or with the addition of milk (cream) and thickened flour fried in butter.
dršťková polevka- tripe soup. Thick rich soup from pork tripe a traditional dish Czech peasants. Generously seasoned with paprika, garlic and other spices (marjoram, cumin, pepper).
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Main (second) dishes of Czech cuisine
Boar knee, svichkov, ribs in honey - those who were lucky enough to visit the Czech Republic, only at the mention of these names will sweetly pinch in the side.
As second courses (hlavní chod), Czechs prefer meat and chicken dishes with side dishes. The first place in popularity is held by pork, followed by chicken, in third place is beef. Duck, turkey, goose, pheasant dishes are also common. Fish is much less popular, although in big restaurants you will always find a few dishes of trout, carp or cod. It is usually fried, baked in the oven or grilled. The traditional Christmas dish is baked in the oven. carp. It is baked under sour cream and garlic or cheese garlic sauce.
Since the Czechs are meat-eaters, they cook meat dishes excellently. The meat is pre-marinated (in Czech beer, beloved by all), sprinkled with spices and generously flavored with sauces of a wide variety of tastes - from spicy garlic and onion to sweet and sour fruit and berries.
The main methods of preparing second courses are stewing, frying and baking, including grilling (charcoal). Czechs prefer meat cut into large pieces, whole (such as roasted duck or pork knuckle) or smaller pieces for goulash. Dishes from minced meat are not typical for Czech cuisine, with the exception of wieners and sausages (utopets), which the Czechs themselves attribute rather not to main dishes, but to beer snacks.
In the preparation of second courses are generously used seasonings and spices- onion, garlic, mustard, horseradish, marjoram, paprika, cumin, ginger, thyme, sage, coriander, cardamom, basil, sage, dill.
And of course, it should be mentioned separately sauces. sauces, or omacky, occupy a special place in Czech cuisine. They are served with second courses, appetizers, side dishes and dumplings. Czech sauces are mostly thick, with rich flavors and aromas. Traditions of their consumption date back to the Middle Ages. The basis for the preparation of ancient sauces was the frying of flour in fat, which was diluted, depending on the affiliation of the eaters to one or another class, with water, meat or vegetable broth, wine, milk, cream and even beer. They added spices, roots and herbs. Since that time, the technology for making sauces has changed little.
Sauces traditional for Czech cuisine are: garlic, tomato, cucumber, dill, onion, mushroom, creamy, tomato, lingonberry, cranberry, blackberry. To improve the taste properties, butter, cream, milk, sour cream are added to them.
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Main second courses
Baked pork knee (Pečené vepřové koleno)
A dish with which most tourists associate the Czech Republic. The main dish of Czech cuisine is prepared from fresh pork knuckle- parts from the middle of the lower leg to the middle of the thigh. The shank can be baked in different ways. The conceptual difference between most recipes is the absence or presence of a boil stage. According to the traditional recipe, the shank is first boiled in broth or beer with the addition of various roots (celery, carrots), onions, garlic and spices, and then grilled. Served with sauerkraut or stewed cabbage, potatoes, pickled cucumbers, garlic and herbs.
Baked pork ribs in honey (Pečená vepřová žebírka v medu)
The "highlight" of this recipe is a special marinade based on honey. Before baking, the ribs are marinated for a long time, and then baked for a long time over low heat, which is why they practically melt in your mouth;
Vepro-knedlo-zelo (Vepřo-knedlo-zelo)
Another old Czech dish of baked pork, dumplings (a special Czech "bread" side dish, but more on them later) and stewed sauerkraut. According to the glorious Czech tradition, it is richly poured with thick gravy.
Svichková on sour cream (Svíčková na smetaně)
Stewed young beef or veal tenderloin with sauce. For this dish, the meat is selected especially carefully, and marinated in spices for 1-2 days before cooking. Sauce plays a key role in the taste of the finished dish. It is prepared on the basis of vegetables stewed in meat broth, which are then whipped to a puree state. For taste, milk, cream or sour cream is added to the sauce. Adding a special piquancy to the dish gives berry sauces or even jam from sour berries - cranberry, lingonberry, blackberry. Well, a few slices of dumplings, served with the dish, will help you soak up the whole sauce.
Other second courses
veprovy rizek - breaded fried pork chop. It is a Czech variety of schnitzel or escalope. The dish got into the national Czech cuisine under the influence of close proximity to Germany and Austria-Hungary.
rečena vepřova játra - baked pork liver. It cooks very quickly so that the inside of the liver remains soft pink. Served with fried onions and thick flour sauce.
Goulash with dumplings
hovězí gulaš s knedlíkem - beef goulash with dumplings. traditional recipe cooking stew in thick gravy. "Migrated" to Czech cuisine from Hungarian neighbors. And so that not a single drop of fragrant meat gravy is wasted, several pieces of potato or flour dumplings are attached to the dish. There are a great many recipes for making the “correct” Czech goulash, only pieces are the same ingredients in them. juicy meat, onions and tomatoes (tomato paste). Everything else (garlic, pepper, paprika, ginger, coriander and other spices) is at the discretion of the cook.
Duck with dumplings
pečene kachna - roast duck or goose. Belongs to the category festive dishes Czech cuisine. The whole baked bird is served with sauerkraut and dumplings. To get a crispy fragrant crust, the bird can be smeared with honey or a specially prepared honey mixture with salt and spices.
Lamb with rosemary
jehněčí na rozmarynu - lamb baked with rosemary. A delicious dish of rare lamb on the Czech table. Fresh sprigs of rosemary add piquancy to the dish. For baking, various pieces of lamb can be taken - the vertebral part (hřbetu), ribs (žebírka), neck (krk) and leg (kýta). Various variations of the recipe allow the use of garlic, olive oil, lemon and even marmalade. Often a sauce of sour berries (lingonberries, cranberries) is served with the dish. Another variety of lamb dishes is bohemian meat. For cooking soft lamb cut into rectangular pieces, fried and stewed with onions and potatoes.
traditional smaženy kapr - baked carp. One of the few fish dishes Czech cuisine, which can be called the main Christmas dish of the country. Traditionally served at the festive table at Christmas. Carps on this occasion are fattened special - large and fat. The fish is baked with sour cream and beer sauce, onion and lemon. The abdomen can be stuffed with browned onions, carrots, champignons. Before cooking experienced housewives soak the carp in beer for 1-2 days (necessarily in the dark). It is customary to wear scales from the Christmas carp in your wallet all year round - it is believed that they attract money and wealth.
pečený pstruh - baked trout. Another one of the few fish dishes in Czech cuisine. The fish is baked with lemon and spices - rosemary, thyme, garlic, pepper. Bake fish different ways- on the grill, on coals, in foil.
Czech side dishes
Describing Czech side dishes(přílohy), the story can be divided into two parts - about dumplings and everything else.
Indeed, in almost no country in the world there is a dish that even remotely resembles Czech knedlik(knedlik). It stands on some special step between bread and side dishes, replacing both for the Czechs themselves. Although, if you make a short digression into history, you may be surprised to find that dumplings are not at all an invention of Czech culinary specialists. They came to the Czech Republic from Germany and Austria. And the name of the dish itself has quite German roots and comes from the German “knödel”. However, knodels, used in southern Germany and Tyrol, and being siblings (or, to be more precise, great-great-grandfathers) of Czech dumplings, could not be promoted to the status of a “brand”, and remained an inconspicuous phenomenon of regional significance on the culinary map of these countries. Czech dumplings have received the official status of one of the main national symbols of the country, and every self-respecting Czech hostess knows at least three recipes for the most “correct” home-made dumplings: potato, flour (bread) and sweet.
So, what is a classic Czech dumpling? Here comes the biggest problem. There is absolutely no way to classify dumplings into “correct” and “wrong” ones - there are many options for their preparation, in each region (what a region - in every family!) The recipe for dumplings is different and, of course, the most authentic and delicious.
Basically, all dumplings have one thing in common - steaming or boiling a dough-like mass mixed from a variety of ingredients. The composition of the "dough" may include mashed raw or boiled potatoes, flour, starch, egg, pieces of stale bread or rolls soaked in milk. A variety of products can be added to this base: cottage cheese, corn or semolina, liver, bacon, cheese, vegetables, mushrooms, greens. When sugar, fruits and berries are added to the dough, sweet dumplings are obtained, which are used in Czech cuisine as a dessert. They can be served with sweet sauces, ice cream, fruit, poppy seeds, nuts and chocolate.
Depending on the recipe, the dough for dumplings can be yeast and yeast-free.
The beauty of dumplings lies in the fact that, having an inexpressive taste in itself, because of their consistency, they perfectly absorb all the flavors of the main dish. Therefore, they are perfect for thick soups and a variety of sauces that Czech cuisine is famous for.
From traditional side dishes Czech cuisine includes:
- bramborová kaše- mashed potatoes. Perfect with meat dishes with thick sauces and fish;
- bramborove hranolky - classic potato fries. Czechs are generally very fond of potato side dishes, so you can find potatoes in a variety of options on the menu. - boiled, baked, with fried bacon, garlic, dill, etc.;
- krokety - croquettes. Deep fried mashed potato balls. They can take the form of small sticks, roses and others;
- dusene zeli (braised cabbage) and dušene kysane zeli(stewed sour cabbage) - prepared from sauerkraut. Another popular Czech side dish. Served both on its own with second courses, and as part of complex side dishes. It pairs perfectly with pork knuckle, drowned fish, baked ribs and other traditional Czech dishes. It can be prepared from white and red cabbage, with the addition of bay leaves, cumin, cranberries, lingonberries, carrots, apples;
- fazolove lusky- boiled or stewed green beans.
Beer snacks
A story about Czech cuisine would be incomplete without mentioning traditional snacks for beer. Drinking beer in the Czech Republic is a centuries-old national tradition, which is supported by millions of tourists who come to the country with pleasure. In each drinking establishment you will find an impressive list of snacks that can quickly kill the most hungry worm and from the best side emphasize the taste merits of numerous types of beer - dark, semi-dark, ruby, light, bitter, sour, smoked, wheat and many, many others.
The goals of any proper beer snack are two: to emphasize unique taste frothy drink and create thirst, leading to the order of the next glass. Given the second, the bulk of Czech beer snacks are distinguished by an abundance of salt and all kinds of spices.
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Main snack dishes
Marinated hermelin (nakládaný hermelín)
Hermelín means "ermine" in Czech. This is the name of the variety of soft fatty cheese from cow's milk, with white mold on the surface. Germelin is similar in taste to French Camembert. Served as an appetizer white wine. As a beer snack, it is served marinated. To do this, the cheese is soaked for two weeks in a special marinade based on vegetable (rapeseed) oil with the addition of spices - onion, garlic, allspice and black pepper, chili pepper, bay leaf, thyme and pickled hot pepper"feferoni" (pálivé feferonky). How hot snack hermelin is served deep fried in breadcrumbs ( smažený hermelín) or grilled ( grilovany hermelín). During heat treatment, all facets of the taste and aroma of cheese are revealed. Outside, the cheese is covered with a delicious crispy crust, and inside it has a gentle fluid content that literally melts in your mouth. Served with garlic, cucumber-dill, cranberry or lingonberry sauce.
Drowned people (utopenci)
Drowned people - translated from Czech as "drowned people". Fatty meat sausages (marinated in sour marinade about two weeks) original presentation- each sausage is cut lengthwise, slices of tomato, pickled onion, sweet pepper, pickled cucumber, pickled pepperoni peppers, etc. are put into the cut. Sprinkle generously with fresh herbs on top.
Beef tartare with toasted bread (hovězý tatarák s topinkami)
Tartar with bread
It is a variant of the famous Tatar snack of raw ground beef with egg yolk. Served with crispbread and spices - red and black pepper, garlic, pickled onions, olives and various sauces. It is better to try tartare in proven places, with guaranteed meat quality. Remember that minced meat is completely raw and has not been subjected to any heat treatment.
Olomouc curds (olomoucké tvarůžky)
A kind of Czech snack "for an amateur." It is a kind of maturing curd cheese. They have a sharp specific smell and taste. Recommended to use with toast butter. Those who dare to try this old "delicacy" of Czech peasants from the village of Lostice, in the vicinity of Olomouc (they began to produce it there back in the 15th century), say that if you do not pay attention to the smell, then according to your taste and delicate texture, cheese is more than something like smoked halibut.
Classic Snack Dishes, which you will surely find in any Czech pub or restaurant:
- tlacenka - tlachenka. This name hides the well-known brawn from pork knuckle and meat offal. Served with pickled onions, horseradish, mustard and white sauces;
- grilovane klobasky - grilled sausages. Delicious grilled meat sausages with a crispy crust. Served with various hot sauces and mustard. To form a more crispy crust, they can be cut crosswise on one or two sides;
- Tatarský biftek z lososa - raw salmon tartare. Served on lettuce with toasted toast, lemon, pepper and salt;
- pivni syr oblozeny - beer cheese. Bread with an original snack of beer cheese, salted sprat, onion, butter and a drop of beer.
Given the culture of mass consumption of beer, in every drinking establishment you will be offered fried toasts(topinky) with various fillings(minced meat or fish, cheese, anchovies, bacon, garlic, onions), and meat(masové prkenko) or cheesy(sýrové prkenko) assorted.
Salads
Despite their love for hearty meat and potato dishes, the Czechs do not forget about lighter snacks. Although, also with a touch of local culinary flavor. For example, one of the most popular Czech salads is potato salad - bramborovy salat. In addition to boiled potatoes, it includes carrots, celery root and parsley, red onions, pickled cucumbers, bacon cracklings and other ingredients of the hostess' choice. This salad is often served at the Christmas table. The “poorer” option includes, in addition to potatoes, onions, greens and mustard dressing with vinegar or wine (served warm). Another good example of the gastronomic passions of the Czechs is the Vlach salad ( vlašsky salát) from potatoes, green peas and a set meat ingredients- sausages, ham, veal, tongue, etc. (such a Czech analogue of Olivier salad). A peculiar echo of the common history with Austria-Hungary is a salad of sweet pickled peppers, onions, celery root and smoked meats.
Desserts, pies
As a rule, travelers returning from the Czech Republic rarely mention local desserts. And absolutely in vain! Of course, this is largely due to the fact that the majority of tourists, absorbed in tasting varieties and brands of Czech beer, lean on beer snacks. Naturally, in this situation, the majority is no longer up to desserts. However, those with a sweet tooth will discover an astonishing variety of Czech desserts and pastries, which have a distinctly Austrian touch in their flavors, and the buns have definite Slavic roots.
We will not dwell on popular international desserts that can be found in any country in the world - tiramisu, cheesecake, napoleon or brownie. In the Czech Republic, they also know how to cook them, and the degree of this skill depends on the particular institution. We will talk about unique Czech desserts, which you are unlikely to find outside the country.
- acquaintance with the history and traditions of Czech brewing, visiting a traditional brewery with its own brewery - 3 hours, 40 euros
- enchanting nature, rich history and the secrets of brewing the famous resort in a picturesque valley - 11 hours, 30 euros
Trdelnik, trdlo (Trdelnik, trdlo)
The most common street pastry in the Czech Republic. Tents with trdelniks can be found on every corner, and you can unmistakably determine their location by the breathtaking smell of cinnamon, vanilla and fresh muffin that spreads throughout the area. They are hollow tubes of butter rolled on a rolling pin. yeast dough sprinkled with a mixture of sugar and cinnamon, sometimes crushed nuts, poppy seeds or coconut flakes, smeared with honey, chocolate or hot caramel. Baked on an open fire. Without trdelniks, it is impossible to imagine any folk festival, fair or street festival in the Czech Republic. Interestingly, the Slovak village of Skalica (and the cook of the Hungarian writer Josef Gvadani who worked there in the 18th century) and the old Cesky Krumlov argue for the right to be called the creators of the most popular Czech delicacy. Supporters of the latest version argue that trdelniki was invented by a city baker who decided to trade his products at a large fair. In those years, according to tradition, every merchant or artisan, in order to draw attention to the product, put pretty girls-relatives behind the counter. The baker's daughter was not particularly beautiful, but she spun beautifully. To draw attention to his product, the baker decided to have the girl bake dough tubes, winding them on a wooden spindle and sprinkling sugar and cinnamon right in front of delighted customers. Considering the fate of the new delicacy, we can say that the baker's idea was a resounding success, and his marketing move turned out to be extremely successful. By the way, trdlo in Czech means "idiot" or "fool".
We have already described dumplings in detail in the section on. Sweet dumplings are distinguished by a richer dough; cottage cheese, soft cheese, vanillin, cinnamon, lemon and orange peel, candied fruits, nuts, fruits and berries are added to them. Served with sour cream, butter or custard, poured with butter, chocolate, jam or jam. A popular variety of sweet dumplings are szilvas gomboc(Hungarian) or knedliky se švestkami - dumplings with plums. They are round balls of potato or curd dough stuffed with plums or other sweet and sour fruits. Boiled in boiling water and then rolled in breadcrumbs, powdered sugar, coconut flakes, poppy seeds or crushed nuts.
Bakery products based on rich yeast dough of various shapes with fillings from fruits, berries, nuts, raisins, dried apricots or cream cheese. Examples are: kalach(koláč) - a small round bun and bath(vánočka) - an elongated braid.
Zavin - Czech strudel. It is almost a copy of the Austrian strudel. Baked in the form of a thin roll puff pastry with fillings from apples, berries, cottage cheese, poppy seeds, chocolate. Czech confectioners serve strudel with whipped cream, ice cream, chocolate or vanilla sauce, garnished with berries and young mint or lemon balm leaves.
Věnecek- a small custard cake in the form of a ring. It is the Czech equivalent eclairs. Its larger "brother" - windnik. It starts with whipped cream, custard, butter or protein cream, poured with glaze, decorated with whipped cream, nuts or berries. Another variety of it is an oblong-shaped eclair, apparently named by a lover of black humor. "rakvička" - coffin.
Palacinky- sweet thin pancakes. Czech confectioners make them especially delicate and openwork. Served with ice cream, whipped cream, marmalade, syrup, jam or melted chocolate. Sprinkled with berries, almonds, powdered sugar.
Oplatky- thin round stuffed waffles. Derived from the word "poplatek" - fee. This name was most likely due to the external similarity with coins. They are baked with a relief pattern on the surface, have a pleasant golden yellowish color. They start with chocolate, nougat, whipped cream, pieces of fruit. The taste is reminiscent of the famous Viennese waffles. The birthplace of payments is Karlovy Vary, where they appeared on the tables of local housewives at the end of the 18th century.
Pernik - gingerbread. They are baked according to old recipes in various regions of the Czech Republic. The most famous - Pardubice gingerbread(Pardubický perník) in the shape of a heart and Stramber ears(Štramberské uši), baked in the form of sacks of thin gingerbread dough.
Street food and Czech fast food
Prague, like almost the entire Czech Republic, is a place actively visited by tourists from all over the world. Therefore, it cannot do without lively street trading. In addition to those already described trdelnikov, popular street food in the Czech Republic are hot dogs (párek), fried sausages with side dishes from cauldrons - potatoes with pasta and stewed cabbage. A peculiar version of Czech shawarma is bramborák - ham, bacon, salami with herbs and vegetables wrapped in a potato pancake. In the central squares, skewers with the famous boar knee tease with their seductive aromas and even whole carcass piglets. Unusual appearance attract hungry (and even not so) buyers of deep-fried potato spirals strung on wooden mini-skewers - such peculiar chips. Well, the undisputed leader in terms of the maddening aroma is smoked Prosciutto di Praga(famous old Prague ham). In terms of taste, it is in no way inferior to Italian prosciutto or Balkan prosciutto. The smell tries to compete with him grilled cheese(smazhaka) and langosha (from the Hungarian lángos - fiery) - fried crispy flatbread with cheese, garlic sauce or sour cream.
Fast food in the Czech Republic also has its own national "zest". In addition to the traditional McDonald's, Burger King and KFC, it is represented by the famous European brand Nordsee (perhaps the best fast food with seafood dishes), national analogues of Fasty's, Bageterie Boulevard and Express Sandwich (the Czech analogue of Subway). The menu of international networks takes into account the increased interest of Czechs in meat, so you can find dishes with national flavor there. For example, at McDonald's visitors are offered a Maestro Bohemia burger from Czech beef and a large portion of bacon. You can find a large selection in local eateries. Khlebitchkov- the Czech version of sandwiches, the most popular of which are bread with ham, cheese, various smoked meats and salmon. For taste, lettuce, greens, beer cheese, mayonnaise sauce, and butter are often added to the bread.
It is necessary to prepare not only comfortable shoes, but also empty the stomach. Surely everyone is well aware that Czech cuisine is tasty and satisfying, but it is also heavy. Therefore, it would be good not to forget with you some kind of remedy for heaviness in the stomach)).
When you visit a Czech restaurant for the first time, do not rush to order a dinner from several dishes at once. It is unlikely that you will be able to eat all this, since most Czech restaurants have a feature - the portion size is very large. In addition, often the second dish already includes a side dish, or even two, as well as sauces, fresh or pickled vegetables.
Czech cuisine is, at first glance, a huge variety of dishes. However, the predominance of meat, often rather fatty dishes (mostly pork) make Czech cuisine appetizing on the one hand, and on the other hand, if you look closely, the choice of dishes is not at all great: meat in different variations, soups, sausages (again, meat), snacks (also fried or pickled). Here, perhaps, is the main variety of Czech cuisine. Hearty, fatty, heavy, but no doubt delicious. For three days, our stomachs endured eating such food, and then you already run to the supermarket for yogurt and fruits)).
Let us dwell in more detail on the national Czech cuisine, and towards the end of the article we will tell you where in the cities of the Czech Republic you can taste Czech dishes.
Main traditional dishes of national Czech cuisine
Czech soups
In the Czech Republic they are called voles / polevka.
In restaurants and cafes in the Czech Republic, soups have a separate place on the menu, often almost at the very beginning. Most Czech soups are thick, more like sauces. A dense consistency is achieved due to the fact that semolina or mashed vegetables, as well as butter and egg yolks, are added to these soups during cooking. Most soups in Czech cuisine are pureed.
The most common national Czech soups are:
garlic soup
Onion
Sauerkraut soup
With smoked meats or mushrooms
Various pureed vegetable soups
Goulash soups, with cheese and others
In different regions of the Czech Republic, the same soup can be prepared in different ways. What is there in the regions, the taste, texture and ingredients of soups differ depending on the restaurant.
Soups can be ordered both in a regular plate and in bread. Soups in a plate cost from 40-50 kroons, in bread an average of 80 kroons. Soups are prepared in the same way, in a saucepan, and already before serving they are poured either into a bread or into a regular plate. This does not affect the taste of the soup, except that it is more fun to eat from a bread plate, besides, the plate itself can be eaten))
The pride of the Czech Republic, the main dish of Czech cuisine
Boar knee (knuckle)
Boar knee (or just a knuckle) baked in beer, in Czech Pecene veprove koleno, you will see on the menu of any Czech restaurant or cafe. Roulka, this is satisfying! Roll, it's delicious! Knuckle, that's a lot! Rulka, this is the Czech Republic!
For many tourists, the Czech Republic is, first of all, beer. For us, Rulka has become one of the symbols of the Czech Republic. The knuckle is juicy, tender, melting in your mouth and undoubtedly the most delicious meat. With their knuckle, the Czechs outdid everyone.
The shank is served most often with several sauces, horseradish and mustard, maybe also with sauerkraut.
The weight of a portion of the shank is large, on average from one kilogram. Such a shank is often ordered for 2-3 people. The cost is from 400 crowns per handle. However, in restaurants, you can also find small shank, designed for one person.
Boar knee in large Czech cities is served not only in restaurants and cafes, but also on the street. In large braziers, huge shank are roasted on a spit over the coals. The price for 100 grams is 90 crowns, payment on the fact of weight, how much you say so much to you and they will cut it off.
It is difficult to say which knuckle is tastier, in a restaurant or “street”. Both are delicious, but so different. We recommend trying both. Street food in the Czech Republic is diverse, including the aforementioned knuckle, potato pancakes, various sausages, fried cheese, vegetables, potatoes with bacon and much more. We talked more about street food in the Czech Republic in one of the previous articles, read and see photos.
Honey pork ribs
Meaty, juicy pork ribs baked to a crispy honey crust is another excellent Czech dish that we recommend everyone to try.
Ribs are served with several types of sauces, and there are also variations with pickled vegetables. Portions are large, up to 700 grams.
Svichkova on smetane/svickova on smetane
Another famous Czech dish. Svichkova, this is baked beef, served with dumplings, thick sauce, slice of lemon, whipped cream and lingonberry sauce. And all this in one plate.
The dish is highly advertised, but we did not understand it. It didn't taste good to us, there were too many different flavors mixed in one plate. Sweet whipped cream with meat and sour lemon...? There are several types of dumplings, we will talk about them below in the paragraph about side dishes. In Svichkov, as a rule, dumplings are pieces of flour dough. You can compare it with an ordinary loaf, which had its crusts cut off. It is also rather doubtful as a side dish. We did not like this dish at all, but many people are delighted with it! Maybe advertising has that effect on people?
Goulash/gulas
In the Czech Republic, various meat goulash with an abundance of sauces are very common. Almost every restaurant has its own goulash recipe. Goulash can be beef, pork, rabbit, poultry, liver and assorted. But most often you can find beef goulash.
To prepare goulash, pieces of meat are used, crushed cumin, garlic, pepper are added and stewed for a long time over low heat. When the meat becomes soft, the resulting sauce is seasoned with flour, tomato paste and stewed again.
Goulash is served most often with the same dumplings. Less often with stewed sauerkraut.
Other meat dishes and duck
There are many meat dishes in Czech cuisine: pork necks, steaks, hams, schnitzels, etc., you can’t list everything. Come to the restaurant, choose and try. The appetite of the meat-eater is where to roam.
Duck, a separate topic for conversation. Czechs also love her and cook well. More often, the whole or part of the duck is baked in an oven with spices. Served with side dishes.
Fish in Czech cuisine
Fish in Czech cuisine is not as common as meat, but still present. An integral part of Czech fish cuisine is carp / karp. There are many different ways to cook carp: fish soup, carp chops, fried carp. On Christmas Day in the Czech Republic ("Generous Evening"), the traditional dish is fried kart with potato salad.
Side dishes in the Czech Republic
We have already said above that the main side dish of traditional Czech cuisine is knedlik/knedlik. Traditional Czech dumplings are steamed pieces of boiled flour or potato dough. Dumplings made from potato dough are tastier.
As a separate dish, small dumplings are served with sauce and bacon. Very tasty. Something hearty pito pasta is obtained.
In addition to dumplings, potatoes are common side dishes in Czech cuisine, they can also be served with bacon and sauce as an independent dish. In addition, stewed cabbage, vegetables, cereals and deep-fried potato dough balls (croquettes) serve as side dishes.
Before ordering a side dish, make sure that it is not included in the second course.
Czech snacks
All snacks in the Czech Republic can be used as snacks for beer, or as a separate dish.
The most common beer snacks in the Czech Republic are:
Cheese plates
fried cheese
A delicious dish, we ate it on both cheeks. Cheeses are very popular in the Czech Republic and breaded fried cheese is national dish. To do this, they often take a local variety of cheese - Germelin, it is soft and fatty. Small pieces are rolled in breadcrumbs and sent to a frying pan with an abundance of oil. Cheese is served piping hot with sauces or cabbage. Crispy crust on top and gooey hot cheese inside. Mmm... yummy))
Drowners/utopenci
Funny name)) But this dish, with an unusual name for us, is tasty and goes well as a snack with beer.
Utopenci in the Czech Republic, a national dish, which is pickled sausages or sausages with onions and peppers. Well, like pickled cucumbers, but instead of cucumbers, sausages.
Foam in the Czech Republic generally a separate issue. There is no beer in the Czech Republic ... We will not take up space in this article and repeat ourselves, since we talked about beer in the Czech Republic in detail in a separate article, read.
Coffee and desserts in the Czech Republic
Coffee in the Czech Republic is delicious, aromatic, rich. Sweets and desserts are very diverse, from buns to pastries and cakes.
The most common national Czech desserts are:
Original fruit dumplings, with plums, apricots or strawberries. This is a kind of sweet modification of traditional dumplings;
Czech strudel / cesky strudl, puff pastry roll stuffed with apples, nuts and cinnamon. It is often served with vanilla ice cream and whipped cream and is called "zavin" / zavin, from the verb "curl" - "twist";
Of course, the famous and excellent Czech trdlo/trdlo. Street sweet. In large cities such as Prague, they sell on every corner. And the smell spreading from this delicacy is simply stunning in the city. We recommend everyone to try it, insanely delicious, especially hot, piping hot.
Trdlo is a traditional Czech delicacy made from yeast dough, sprinkled with sugar on top. Trdlo is cooked on an open fire, in barbecues, the dough is wound around a cylindrical wooden skewer (similar to a long rolling pin), rolled several times in sugar and fried over coals, constantly rotating until the dough is browned. It costs from 60 crowns.
Where in the Czech Republic to try national cuisine?!
Like they wrote something on the street. In the Czech Republic, street food is so diverse that you can eat it endlessly without going to restaurants. Or in numerous cafes and restaurants.
In the center of tourist cities, cafes and restaurants are dark, found at every turn. But, if you want to enjoy delicious Czech dishes without spending a lot of money, the same principle works here as in any other cities in the world. We depart a few blocks from the tourist routes, and go to a restaurant "for locals." Finding one is easy, these restaurants have a lot of locals.
Menus with prices, as a rule, are installed at the entrance to the establishments, you can come up and get acquainted without going inside. Walk around, take a closer look, choose and only then go to a particular restaurant.
If you are already tired of high-calorie Czech cuisine, there is always a choice in the cities of the Czech Republic. The abundance of restaurants of European, Italian, Indian and other cuisines. In any restaurant, even a national one, you can find dishes of several cuisines. The Czech Republic has delicious and juicy burgers, good pasta and pizza, chicken, etc.
The Czech Republic is a country of wonderful castles and fragrant hearty dishes: meat and potatoes, cabbage and spices, soups and, of course, amazingly delicious desserts!
If you have visited Prague, then spend time tasting local sweets - you will not regret it. Some you can then cook for your family or order Czech cuisine in a restaurant, and some are “found” only in the Czech Republic.
Strudel
Amazingly delicious roll of thin dough with a variety of fillings: apples (classic!), cherries, plums, strawberries, cottage cheese, raisins - the most pleasant flavors. And on top - cinnamon and powdered sugar or almond flakes. Amazing! If interested, read.
Strudel in the Czech Republic is served with whipped cream, ice cream or cream sauce.
Trdelnik
fragrant tubes of delicious yeast dough, rolled in a mixture of sugar, vanilla sugar, nuts and cinnamon. They are baked on special "skewers" over an open fire. Not a single holiday in Prague passes without this delicacy. As a rule, the tubes are hollow, but you can find options with fillings: whipped cream, plum, apple jam, chocolate paste, cream. And this dessert has a second name -.
Sweet dumplings
Knedliks are dearly loved by all the inhabitants of the Czech Republic. And if hearty dumplings made from potatoes or flour are served with meat and beer, then sweet dumplings are a completely independent dessert. They are made from semolina, dough or cottage cheese with sugar, vanillin and delicious toppings: berries, fruits and dried fruits, jams and preserves. One of the most popular desserts is blueberry dumplings. Here you will find several recipes for this dish.
Dumplings with plums (Szilvásgombóc)
Potato dough stuffed with plums- hearty, unusual and tasty. Dumplings are boiled in salted water, and then covered with a delicious "shell" of breadcrumbs with sugar. Dumplings are served with jam or cream (usually sour cream or cream).
Fruit roll (Kolache)
In the Czech Republic, there is even a festival called the Kolache Festival, during which you can enjoy a wide variety of rolls and rolls. Prepared from yeast dough and stuffed with berries, fruits or the most delicate cream cheese. Top this delicacy sprinkled with powdered sugar or poppy seeds, and sometimes both.
Palanchiki
Sweet pancakes, which are stuffed with ice cream, marmalade, jam, cream or fruit. From above, this appetizing beauty is poured with syrup or melted chocolate. Sometimes they are also flavored with powdered sugar and almond flakes.
Vanocka
Prepare this delicacy for Christmas. it sweet braided dough, to which dried apricots, almonds, raisins and other dried fruits are added. It is cut into pieces and heartily spread with jam, marmalade, chocolate paste, butter or jam.
Cakes
In the Czech Republic they are very fond of cakes: honey (medovník), cottage cheese, orange, chocolate, nut. Cakes are baked from biscuit dough, and from puff. Fruit and berry fillings change depending on the season.
Cakes are often served with sauces (fruit, chocolate, cream).
Almost every establishment national cuisine you can find variations on the theme of famous cakes: “curd cheesecake” or “homemade tiramisu”.
Ice cream with fruits (Zmrzlinový pohár)
A multi-story ice cream structure with a wide variety of fruits, chocolate pieces and waffles (or cookies). Often this beauty is flooded fruit syrup or melted chocolate. Such a dessert is served in a rather high glass goblet, so one serving can be safely taken for two.
"Horká láska" - "hot love". This is also ice cream, in this version - with raspberries or strawberries and hot berry syrup red color - romantic and very tasty!
Round waffles (Oplatky)
Ideal for tea (or coffee) - thin round wafers with filling, served hot. The filling can be chocolate, whipped cream, pieces of fruit. The dessert is similar to the famous "Viennese waffles".
- if you see the inscription "Čerstvé ovoce" ("stale vegetables") next to the name of a cake or dessert with ice cream - do not be embarrassed: it means "fresh fruit";
- now loved by the Czechs honey cake appeared in the Czech Republic only in the 90s of the 20th century: “medovnik” from Russia and “marlenka” from Armenia. These are the most popular types of honey cake in this country;
- there are sweet buns in the Czech Republic, baked in the form of a rope rolled into a loop, in memory of Judas who hanged himself. That's what they are called - "Jews".
As a rule, Czechs do not eat desserts after a meal, but as a separate snack at noon with a cup of tea or coffee. This is not surprising: portions in Czech establishments (and Czech housewives) are so large that it is simply impossible to accommodate a hearty sweet treat. Therefore, it is worth allocating an hour to relax alone with pancakes, strudel or a pie - what a taste, what a flavor! Impossible to resist! Happy tea!
The beauty of the Czech Republic cannot be fully known without tasting traditional dishes - the national pride of the country. But going into any, even the most modest restaurant, you get lost in front of a huge selection of first and second courses, not to mention the variety of beer snacks, which would be quite enough for a separate menu.
By the way, if you decide to taste all the most delicious and famous dishes Czech national cuisine, you will have to put up with a couple of extra centimeters on the hips and waist - the food here is very high-calorie, satisfying; Czechs are very fond of meat (poultry, game, pork and beef), cooked in a variety of ways. And the portions in restaurants are so large that it is quite possible to order one dish for two ... it remains only to decide what to order?
We present the TOP 10 most famous and delicious dishes of traditional Czech cuisine, which you should definitely try.
Read in this article
Baked pork knee
The traditional delicious dish (Рečené vepřové koleno) is comparable to spaghetti in Italy or plov in Uzbekistan and is a real gastronomic brand. Fragrant, juicy, ruddy, ready-made pork knee on the bone weighs almost a kilogram and is ordered, as a rule, for 2-4 people. It is prepared in every restaurant and pub, but it is served differently: with horseradish, tomatoes, garlic and spices, not to mention numerous sauces and gravies.
A baked leg with mustard and horseradish with beer will cost 200 crowns. If you order only a knee, its cost will be 150-160 kroons.
Knedliks
Knedliks are the holy of holies of Czech national cuisine. Although, the most interesting thing is that initially this dish belonged to the Austrian and German cuisines, but today it has become the national dish of the Czech Republic, its culinary symbol. In fact, it is an oblong piece of dough boiled in a large amount of water or steamed (kneaded with flour or with the addition of potatoes), which is then cut across like a loaf and served as a side dish, for example, to the same baked knee. Interestingly, the dumplings themselves are inexpressive and do not have a bright taste, but in combination with meat and sauces, they perfectly absorb all the flavors of the main dish.
Well, if you sprinkle dumplings with sweet berry syrup and decorate with fruits, you get a delicious dessert. Dumplings are inexpensive - from 5 to 20 crowns.
Remember! Portions in the Czech Republic are generous, so do not rush to order everything at once, it is better to take main courses at the rate of one for 2-3 people.
Drowners, clobas, tlachenki
Such beer snacks as croutons, chips or nuts simply fade against the backdrop of a real Czech snack - delicious meat sausages! They are usually served grilled with a variety of sauces.
The most popular sausages that you should definitely try in the Czech Republic are:
Drowners, which on the menu look like utopenci - rather vigorous bacon soaked in vinegar marinade, because of their bright taste, they are used only with beer.
Fried sausages, they are also klobasa - a product that tastes less sharp; these mouth-watering sausages are good on their own, and even in combination with foamy drink become simply divine.
Tlachenka (and in Czech - tlacenka) is meat dish, resembling strong jelly or brawn, made from pork feet, tongue or offal and consumed with vinegar. When serving, it is flavored with pepper, onion and vinegar.
Advice! In pubs and restaurants in the Czech Republic, they always cook in the morning and serve food only freshly prepared. Therefore, if you want to try the most famous dishes, it is better to go to a meal in the morning or closer to dinner, because. by evening, there is no trace left of the local delicacies of the first demand.
Please note: very often sausages are sold right on the streets of Prague. This is an old tradition, so in the Czech capital it is not at all surprising that there are numerous chewing tourists looking at the sights with a sausage in one hand. Among the street assortment, you should try Bavarian, Old Prague, Prague and Wenceslas sausages, the cost of which ranges from 50 to 80 kroons. The price includes dumplings or bread and sauces: mayonnaise, mustard, ketchup.
Vepro-knedlo-zelo
If you decide to conscientiously taste local delicacies, you won’t get off with one pork knee. Be sure to order this in a restaurant hearty meal, like Vepřo-knedlo-zelo, which is fried pork with stewed cabbage, served with dumplings.
Usually, for cooking, portioned parts of the shoulder blade or loin are used, marinated in spices and first fried in a pan, and then baked in the oven. During the roasting process, pork is poured with broth and the resulting juice, so that as a result the meat is very tender and juicy, literally melting. Czechs are generally very fond of and skillfully cook pork, which, moreover, is much cheaper than lamb or beef meat. Well, stewed cabbage for a side dish is a classic of the genre, just like in Germany.
You can order this legendary dish from the Strahov Monastery for some 140 crowns.
Czech soups
To be in the Czech Republic and not taste the local soups - polevki - is a real crime. The first dishes here are very hearty, rich, home-style delicious. They can rightly be considered the property of the country. Liquid transparent soups are not about Czechs, no. Thick first courses are respected here, and vegetable purees, semolina or flour mash are usually added to create the appropriate consistency. Unusual ingredient used in soups and giving interesting taste, can be called fried yeast.
Note! Soups are often served in a bread loaf - be sure to try it, it's very beautiful, but most importantly - delicious!
The most popular first courses in the Czech Republic are:
Česnečka – fragrant and unusually tasty soup with garlic and smoked meats,
Pivní polévka - an original beer soup served with cheese toasts,
Bramboračka - the famous potato and mushroom soup; by the way, it is this, according to tradition, that is served in bread,
Kulajda - a thick soup with mushrooms and potatoes, flavored with sour cream, served with a boiled egg.
A portion of Czech soup costs from 40 crowns and more.
Goulash
It would seem that what makes the traditional dish of Hungary in the list of the most popular dishes of Czech cuisine? In fact, the Czechs have long borrowed it for themselves and really love and respect it. In catering establishments, you can find a variety of variations of goulash - it is prepared from traditional beef and pork, but also from veal, rabbit, lamb and cold cuts. There are Segedin, rural, hunting, Slovak, Hungarian and other types of goulash. We advise you to try one of its variations in authentic Czech establishments - this is not a tourist dish, so it is easiest to find it in restaurants oriented towards locals.
The cost of 200 gr, for example, Pilsen beef goulash with dumplings, is 100-120 kroons.
Fried carp
Despite the fact that the Czechs are ardent fans of pork in any form, fish is also respected here. It is especially recommended to taste fried carp(on the menu - pečený kapr) - this dish is an indispensable element of the Christmas holiday table. You should also not refuse baked trout - Pečený pstruh.
It costs 1 fish 110-150 crowns.
Olomouc curds
Cheese is loved in the Czech Republic, especially as a beer snack. Be sure to try the soft Germelin cheese, which resembles Camembert with its white mold, as well as varieties such as Pivni Syr and Zlata Niva.
But the most important cheese dish, which is to be tasted first of all, is Olomuk cheese curds fried in breadcrumbs. By itself, Olomouka cheese is made only in the Czech Republic and has a specific bad smell, which, however, completely disappears when frying. Olomouc curds go especially well with beer and ordinary rye bread with onions.
A serving of fried cheese (150 gr) with Tatar sauce will cost 120-150 kroons.
Trdlo
You can taste trdelnik, or trdlo, he is also a “fool”, basically only on the street. This sweet pastry is made from rich yeast dough, which is wound on a metal rolling pin and fried on the grill or in the oven. The finished trdlo is removed from the rolling pin and sprinkled with sugar, poppy seeds, chopped nuts or fragrant coconut flakes.
Interestingly, similar pastries, though under different names, are baked and sold on the streets of Hungary and Slovakia.
One trdlo costs 45-50 kroons, and if you supplement its taste with nutella, then 60 kroons.
Strudel
Despite the fact that there are many national desserts in the Czech Republic (trays, colaches, etc.), the leader in taste and demand is the good old German-Austrian strudel, which you can recognize on the menu by the word “závin”.
They cook it here at the highest level, wrapping it in thinly rolled unleavened dough a variety of fillings: fruits, berries, cottage cheese, etc.
