The Czech Republic is a country of wonderful castles and aromatic hearty dishes: meat and potatoes, cabbage and spices, soups and, of course, amazingly delicious desserts!
If you visit Prague, then spend time tasting local sweets - you won’t regret it. Some you can then cook for your family or order in a Czech restaurant, while some are “found” only in the Czech Republic.
Strudel
Amazingly delicious thin dough roll with the most with different 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 on.
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. This dessert also has a second name -.
Sweet dumplings
Dumplings are dearly loved by all residents 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 fillings: 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.
Plum dumplings (Szilvásgombóc)
Potato dough stuffed with plums- nourishing, unusual and tasty. The dumplings are boiled in salted water and then covered with a delicious “shell” of breadcrumbs and sugar. Dumplings are served with jam or cream (usually sour cream or butter).
Fruit roll (Kolache)
There is even a festival in the Czech Republic called the Kolache Festival, during which you can enjoy a wide variety of kalachi and kalachi. They are made from yeast dough and filled with berries, fruits or the most delicate cream cheese. This delicacy is sprinkled with powdered sugar or poppy seeds, and sometimes both.
Palanchiki (Palačinky)
Sweet pancakes, which are filled with ice cream, marmalade, jam, cream or fruit. This delicious beauty is topped with syrup or melted chocolate. Sometimes they are also flavored with powdered sugar and almond flakes.
Vánočka
This delicacy is prepared for Christmas. This sweet braided dough, to which dried apricots, almonds, raisins and other dried fruits are added. It is cut into pieces and generously spread with jam, jam, chocolate spread, butter or jam.
Cakes
In the Czech Republic they love cakes: honey (medovník), cottage cheese, orange, chocolate, nut. Cakes are baked from both biscuit dough and puff pastry. Fruit and berry fillings vary depending on the season.
Cakes are often served with sauces (fruit, chocolate, cream).
In almost every establishment of 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 wafers (or cookies). Often this beauty is filled with fruit syrup or melted chocolate. This dessert is served in a rather tall glass goblet, so you can safely take one serving for two.
"Horká láska" - "ardent love." This is also ice cream, in this version - with raspberries or strawberries and hot red berry syrup - romantic and very tasty!
Round waffles (Oplatky)
An ideal option for tea drinking (or coffee drinking) are thin round waffles with filling, which are 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 confused: it means “fresh fruit”;
- now beloved by the Czechs honey cake appeared in the Czech Republic only in the 90s of the twentieth century: “honey cake” from Russia and “marlenka” from Armenia. These are the most popular types honey cake in this country;
- There are sweet buns in the Czech Republic baked in the shape of a rope rolled into a loop, in memory of Judas who hanged himself. They are called “Judas”.
As a rule, Czechs do not eat desserts after meals, but as a separate midday snack with a cup of tea or coffee. This is not surprising: the portions in Czech establishments (and in Czech housewives) are so large that it is simply impossible to fit in a hearty sweet treat. Therefore, it is worth setting aside an hour to relax alone with pancakes, strudel or pie - what a taste, what an aroma! Impossible to resist! Enjoy your tea!
Publication date:
2013-04-22
“A piece of fried ham, lying in brine, and with potato dumplings, sprinkled with cracklings, and with cabbage! Real jam! After that, you drink beer with pleasure!... What more does a person need?”
“The Adventures of the Good Soldier Schweik”, Jaroslav Hasek
The annual pilgrimage to the Czech Republic of millions of tourists from all over the world is associated not only with the 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 kinds of sausages and various types cabbage, from the south - it inherited thick, rich soups, goulash and the tradition of generously seasoning dishes with spices, and the contribution of the east can be considered porridge, dishes from meat by-products and butter dough.
At first glance, Czech cuisine is quite simple and uncomplicated. It is based on dishes of 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 inspection, you will notice that the success of Czech cuisine is based on the use of selected meats and other products highest quality, their skillful culinary processing 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-dumpling-beer”.
Call the Czech Republic a paradise for discerning gourmets difficult (after all, it does not have such exquisite dishes as, for example, in French or Italian haute cuisine), but for those who like nourishing, tasty and, most importantly, inexpensive food, the possibilities are simply endless. Portions in the Czech Republic are huge (and the further you are from tourist centers, the larger), prices are moderate, and you can have a glass of freshly brewed beer with a traditional set of snacks in any establishment literally at every step - from a simple uniform to a popular restaurant.
Czech cuisine will give special pleasure to meat-eaters - most of its dishes are based on the use of meat (mainly pork) and poultry (duck, turkey). You can find fish in the Czech Republic, but rarely. Czechs eat mainly freshwater fish. The main Czech fish is 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, vaguely reminiscent of wet bread. Liberally sprinkled 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, aromatic soups with meat broth and creamy soups with an interesting sweet and sour flavor. taste range(for sourness, sauerkraut, sour milk or apples are usually added to soups). The cooks do not skimp on seasonings, adding large quantities of cumin, marjoram, thyme, ginger, bay leaf, pepper, paprika and fresh herbs - dill, parsley. To make them thicker, add egg yolks, semolina, flour, pureed vegetables, cream, butter. Due to their thick consistency, many Czech soups can easily be confused with sauces.
Tourists coming to the Czech Republic are always delighted soups in bread. The soup is served in special bread “pots”, inside of which the crumb has been removed. The top of the crispy pot is covered with a pre-cut bread lid. This serving is typical for meat goulash soup, cream of mushroom soup, thick potato, onion and many other soups. As a rule, every Czech restaurant has its own signature recipe soup in bread. And it’s so delicious that you won’t even notice how you’ll eat not only the contents, but also the crispy pot itself, soaked in thick meat flavors and aromas!
The most common light first courses are 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.
gulášova polevka- goulash soup. A popular thick soup based on pork, beef, poultry or rabbit. In addition to meat, offal, chicken and duck giblets can be added to it. Thickened with flour, semolina or potato and vegetable puree fried in butter or lard. It is also traditional for it to be served in bread.
česneková polevka - garlic soup, can be prepared either quite thick (then beaten eggs are added to it) or more liquid.
koprová polevka- dill soup with sour milk according to an old recipe. Generously flavored with sour cream and fresh herbs. And at least the head after Czech beer it hurts extremely rarely, but if you mixed it the night before with absinthe, liqueur, plum brandy or Becherovka - this the best remedy from a hangover.
cibulova polevka- onion soup with croutons and cheese. Prepared with meat or bone broth. Onions are fried in lard. It has a rich, sharp taste.
hovězí polevka s játrovými knedlíčky- beef soup with liver dumplings. The highlight of this soup is the dumplings, made from pieces of bread and minced liver soaked in milk.
kulajda- kulaida or potato and mushroom soup in South Bohemian style - an old recipe for the first dish from southern Bohemia. It is rightfully considered one of the masterpieces of Czech cuisine. Prepared on the basis of milk or cream. It has a thick consistency, white color and rich mushroom aroma.
zelná polevka- soup from sauerkraut. 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 pork tripe soup, a traditional dish of Czech peasants. Season generously with paprika, garlic and other spices (marjoram, cumin, pepper).
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Main (second) dishes of Czech cuisine
Boar's knee, svickova, ribs in honey - those who were lucky enough to visit the Czech Republic will feel a sweet pinch in the side just at the mention of these names.
As second courses (hlavní chod), Czechs prefer meat and chicken dishes with side dishes. Pork holds the first place in popularity, followed by chicken, and beef in third place. Dishes from duck, turkey, goose, and pheasant are also common. Fish is much less popular, although in large restaurants you will always find several dishes of trout, carp or cod. It is usually fried, baked or grilled. A traditional Christmas dish is baked in the oven. carp. It is baked with sour cream, garlic or cheese garlic sauce.
Since Czechs are meat eaters, they cook meat dishes excellently. The meat is pre-marinated (in everyone’s favorite Czech beer), generously sprinkled with spices and generously flavored with the most delicious sauces. variety of flavors- from spicy garlic and onion to sweet and sour fruit and berry.
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 roast duck or pork knuckle) or more in small pieces for goulash. Dishes from minced meat They are not typical for Czech cuisine, with the exception of wieners and sausages (utopentsev), which the Czechs themselves classify not as main courses, but as beer snacks.
When preparing second courses they are generously used seasonings and spices- onion, garlic, mustard, horseradish, marjoram, paprika, cumin, ginger, thyme, sage, coriander, cardamom, basil, sage, dill.
And of course, special mention should be made sauces. Sauces, or omáčky, occupy a special place in Czech cuisine. They are served with main courses, appetizers, side dishes and dumplings. Czech sauces are mostly thick, with rich flavors and aromas. The 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 consumer’s belonging to a particular class, with water, meat or vegetable broth, wine, milk, cream and even beer. Spices, roots and herbs were added to them. Since that time, the technology for making sauces has changed little.
Traditional sauces for Czech cuisine are: garlic, tomato, cucumber, dill, onion, mushroom, cream, tomato, lingonberry, cranberry, blackberry. To improve their taste, butter, cream, milk, and sour cream are added.
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Main main 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 shin to the middle of the thigh. The knuckle can be baked in different ways. The conceptual difference between most recipes is the absence or presence of a boiling 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 baked on the grill. Served with sauerkraut or stewed cabbage, potatoes, pickled cucumbers, garlic and herbs.
Baked rack of pork ribs in honey (Pečená vepřová žebírka v medu)
The highlight of this recipe is a special honey-based marinade. 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 generously poured with thick gravy.
Svičková na smetaně
Stewed young beef or veal tenderloin with sauce. For this dish, the meat is selected especially carefully, and before cooking it is marinated in spices for 1–2 days. The 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 until pureed. For taste, milk, cream or sour cream is added to the sauce. The addition of berry sauces or even jam from sour berries - cranberry, lingonberry, blackberry. Well, a few slices of dumplings served along with the dish will help you soak up all the sauce.
Other main courses
vepřový řízek - fried breaded pork chop. It is a Czech variety of schnitzel or escalope. The dish entered the national Czech cuisine under the influence of its close proximity to Germany and Austria-Hungary.
rečená vepřová 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 guláš s knedlíkem - beef goulash with dumplings. A traditional recipe for stewing meat in a thick gravy. “Migrated” to Czech cuisine from its Hungarian neighbors. And so that not a single drop of aromatic meat gravy goes to waste, the dish is accompanied by several pieces of potato or flour dumplings. There are a great many recipes for preparing the “correct” Czech goulash; the only constant ingredients in them are pieces of 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 - baked duck or goose. Belongs to the category of festive dishes of Czech cuisine. The whole baked bird is served with sauerkraut and dumplings. To get 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 rozmarýnu - lamb baked with rosemary. Delicious dish from lamb, rare on the Czech table. Fresh rosemary sprigs add piquancy to the dish. Various pieces of lamb can be used for roasting - backbone (hřbetu), ribs (žebírka), neck (krk) and leg (kýta). Variations The recipe allows the use of garlic, olive oil, lemon and even marmalade. Often the dish is served with a sauce made from sour berries (lingonberries, cranberries). Another variety of lamb dishes is bohemian meat. For cooking soft lamb cut into rectangular pieces, fried and stewed with onions and potatoes.
tradiční smažený kapr - baked carp. One of the few fish dishes Czech cuisine, which can be called the main Christmas dish of the country. Traditionally served with festive table At Christmas. For this occasion, special carp are fed - large and fat. The fish is baked in sour cream and beer sauce, with onions and lemon. The belly can be filled with sautéed onions, carrots, and champignons. Before cooking experienced housewives Soak the carp in beer for 1–2 days (necessarily in dark beer). It is customary to carry scales from the Christmas carp in your wallet all year round - they are believed to 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. Baking fish different ways- grilled, on charcoal, in foil.
Czech side dishes
Describing Czech side dishes(přílohy), the story can be divided into two parts - about dumplings and about everything else.
Indeed, in almost no country in the world is there a dish even remotely reminiscent of the Czech dumpling(knedlik). It stands on some special level between bread and side dishes, replacing both for the Czechs themselves at the same time. Although, if you do small excursion history, one may be surprised to discover 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 German roots and comes from the German “knödel”. However, knodels, used in southern Germany and Tyrol and which are siblings (or, to be more precise, great-great-grandfathers) Czech dumplings, were unable to promote themselves to the status of a “brand”, and remained an inconspicuous phenomenon of regional significance in culinary map these countries. Czech dumplings have received the official status of one of the main national symbols of the country, and every self-respecting Czech housewife knows at least three recipes for the most “correct” dumplings homemade: potato, flour (bread) and sweet.
So, what is a classic Czech dumpling? This is where the biggest problem arises. There is absolutely no way to classify dumplings into “correct” and “wrong” - there are many options for preparing them, each region (what a region - every family!) has its own dumpling recipe and, naturally, the most authentic and delicious.
All dumplings have essentially one thing in common - steaming or boiling water to prepare a dough-like mass mixed with the most various ingredients. The “dough” may include raw or boiled potato puree, flour, starch, egg, pieces stale bread or bread soaked in milk. This base can be supplemented with the most different products: cottage cheese, corn or semolina, liver, bacon, cheese, vegetables, mushrooms, herbs. When sugar, fruits and berries are added to the dough, sweet dumplings are obtained, 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, dumpling dough can be yeast or yeast-free.
The beauty of dumplings is that, although they have an inexpressive taste in themselves, due to their consistency they perfectly absorb all the flavor shades of the main dish. Therefore they are great for thick soups And various sauces, for which Czech cuisine is famous.
From traditional side dishes Czech cuisine includes:
- bramborova kase- mashed potatoes. Perfect with meat dishes thick sauces and fish;
- bramborové hranolky- classic French fries. Czechs are generally very fond of potato side dishes, so you can find potatoes in a wide variety of options on the menu. - boiled, baked, with fried bacon, garlic, dill, etc.;
- crokety - croquettes. Deep fried balls of mashed potatoes. They can take the form of small sticks, roses and others;
- dušene zelí(stewed cabbage) and dušene kysané zelí(stewed sauerkraut) - made from sauerkraut. Another popular Czech side dish. Served either independently with main courses or as part of complex side dishes. Pairs perfectly with pork knuckle, utopenki, baked ribs and other traditional Czech dishes. Can be prepared from cabbage and red cabbage, with addition bay leaf, caraway seeds, cranberries, lingonberries, carrots, apples;
- fazolové lusky- boiled or stewed green beans.
Beer snacks
A story about Czech cuisine would be incomplete without mentioning traditional beer snacks. Beer consumption in the Czech Republic is a centuries-old national tradition, which is happily supported by millions of tourists who come to the country. In every drinking establishment you will find an impressive list of snacks that can quickly kill the hungriest worm and with the most the best side emphasize the taste advantages of numerous types of beer - dark, semi-dark, ruby, light, bitter, sour, smoked, wheat and many, many others.
Any good beer snack has two goals: to emphasize unique taste foamy drink and create thirst, leading to ordering the next glass. Considering 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 appetizer dishes
Pickled hermelin (nakládaný hermelín)
Translated from Czech, Hermelín means “ermine”. This is the name of a variety of soft, fatty cow's milk cheese with white mold on the surface. According to their own taste qualities Hermeline is similar to French Camembert. Served as an appetizer with white wine. Served pickled as a beer snack. To do this, the cheese is soaked for two weeks in 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 "feferonky" (pálivé feferonky). As a hot appetizer, hermelin is served deep-fried in breadcrumbs ( smažený hermelín) or grilled ( grilovany hermelin). Heat treatment reveals all facets of the taste and aroma of the cheese. The outside of the cheese is covered with an appetizing crispy crust, and inside it has soft, flowing contents that literally melt in your mouth. Served with garlic, cucumber-dill, cranberry or lingonberry sauce.
Utopians (utopenci)
Utopentsy - translated from Czech as “drowned people”. Fatty meat sausages (marinated in sour marinade about two weeks) from original presentation- each sausage is cut lengthwise, slices of tomato, pickled onion, sweet pepper, pickled cucumber, pickled pepperoni, etc. are inserted into the cut. Fresh herbs are generously sprinkled on top.
Beef tartare with toasted bread (hovězý tatarák s topinkami)
Tartar with bread
It is a variant of the famous Tatar snack made from raw ground beef With egg yolk. Served with crispy bread and spices - red and black pepper, garlic, pickled onions, olives and various sauces. It is better to try tartare in trusted places with guaranteed meat quality. Remember that the minced meat is completely raw and has not been subjected to any heat treatment.
Olomouc cheesecakes
A kind of Czech appetizer “for everyone.” It is a type of ripening curd cheese. They have a sharp, specific smell and taste. Recommended to be consumed with buttered toast. Those who dare to try this ancient “delicacy” of Czech peasants from the village of Loštice, in the vicinity of Olomouc (where it began to be produced back in the 15th century), say that if you do not pay attention to the smell, the taste and delicate consistency of the cheese is -reminiscent of smoked halibut.
Classic snack dishes, which you will surely find in any Czech brewery or restaurant:
- tlačenka - tlachenka. Under this name lies the well-known brawn made from pork knuckle and meat by-products. Served with pickled onions, horseradish, mustard and white sauces;
- grillované klobásky - grilled sausages. Delicious grilled meat sausages with a crispy crust. Served with various hot sauces and mustard. To create a crispier crust, they can be cut crosswise on one or both sides;
- tatarský biftek z lososa - tartare from raw salmon . Served on lettuce with toasted toast, lemon, pepper and salt;
- pivni sýr oblozený - beer cheese. Bread with original snack from beer cheese, salted sprat, onions, oil and drops of beer.
Considering the culture of mass beer consumption, every drinking establishment will offer you fried toast(topinky) with various fillings(minced meat or fish, cheese, anchovies, bacon, garlic, onions), as well as meat(masové prkenko) or cheese(sýrové prkenko) assorted.
Salads
Despite their love for hearty meat and potato dishes, 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 - bramborový salad. In addition to boiled potatoes, it includes carrots, celery and parsley roots, red onions, pickled cucumbers, bacon cracklings and other ingredients of the hostess' choice. This salad is often served at the Christmas table. The “poorer” version includes, in addition to potatoes, onions, herbs and a mustard dressing with vinegar or wine (served warm). Another clear example of the gastronomic preferences of the Czechs is the Vlash salad ( vlašský salát) from potatoes, green peas and a set of meat ingredients - sausage, ham, veal, tongue, etc. (a Czech analogue of Olivier salad). A peculiar echo of the common history with Austria-Hungary is a salad of pickled sweet peppers, onions, celery root and smoked meats.
Desserts, pies
As a rule, travelers returning from the Czech Republic rarely mention local desserts. And completely in vain! Of course, this is largely due to the fact that the bulk of tourists, absorbed in tasting varieties and brands of Czech beer, indulge in beer snacks. Naturally, in this situation, most people have no time for desserts. However, those with a sweet tooth will discover an astonishing variety of Czech desserts and baked goods, with distinct Austrian flavors and baked goods with distinctly 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 specific establishment. We will talk about unique Czech desserts that you are unlikely to find outside the country.
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Trdelnik, trdlo
The most common street pastry in the Czech Republic. Tents with trdelnik can be found on every corner, and you can unmistakably determine their location by the mind-blowing smell of cinnamon, vanilla and fresh baked goods wafting throughout the area. They are hollow tubes of rich yeast dough rolled onto a rolling pin, sprinkled with a mixture of sugar and cinnamon, sometimes with crushed nuts, poppy seeds or coconut flakes, coated with honey, chocolate or hot caramel. Baked over an open fire. Without trdelniks it is impossible to imagine any folk festival, fair or street festival in the Czech Republic. It is interesting that the Slovak village of Skalica (and the cook of the Hungarian writer Josef Guadani, who worked there in the 18th century) and the ancient Cesky Krumlov are arguing for the right to be called the creators of the most popular Czech delicacy. Supporters of the latter version claim that trdelniki were invented by a city baker who decided to sell his products at a large fair. In those years, according to tradition, every merchant or artisan, in order to attract attention to the product, placed pretty girls-relatives behind the counter. The baker’s daughter was not particularly beautiful, but she was an excellent spinner. To attract attention to his product, the baker decided to have the girl bake tubes of dough, winding them on a wooden spindle and sprinkling them with cinnamon sugar right in front of admiring customers. Considering the fate of the new delicacy, we can say that the baker’s idea was a resounding success, and his marketing ploy turned out to be extremely successful. By the way, trdlo translated from Czech means “blockhead” or “fool”.
We have already described dumplings in detail in the section about. Sweet dumplings have a richer dough, they contain cottage cheese, soft cheese, vanillin, cinnamon, lemon and orange zest, candied fruits, nuts, fruits and berries. Served with sour cream, cream or custard, poured with butter, chocolate, jam or jam. A popular variety of sweet dumplings are szilvás gombóc(Hung.) or knedlíky se švestkami - dumplings with plums. They are round balls of potato or cottage cheese dough, stuffed with plums or other sweet and sour fruits. Boil in boiling water and then roll in breadcrumbs, powdered sugar, coconut flakes, maca or crushed nuts.
Bakery based on rich yeast dough of various shapes with fillings of fruits, berries, nuts, raisins, dried apricots or cream cheese. Examples include: kalach(koláč) - a small round bun and bath(vánočka) - 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 of 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.
Věneček- a small custard cake in the shape of a ring. Is the Czech equivalent eclairs. Its larger “brother” is vetrnik. Filled with whipped cream, custard, butter or egg white cream, topped with glaze, decorated with whipped cream, nuts or berries. Another variety of it is an eclair of an oblong shape, named, apparently, by a lover of black humor "rakvička" - coffin.
Palačinky- sweet thin pancakes. Czech confectioners make them especially tender and delicate. Served with ice cream, whipped cream, marmalade, syrup, jam or melted chocolate. Sprinkle with berries, almond chips, powdered sugar.
Oplatky- thin round waffles with filling. Derived from the word “poplatek” - board. They received this name, most likely, due to their external similarity to coins. They are baked with a relief pattern on the surface and have a pleasant golden-yellowish color. They are filled with chocolate, nougat, whipped cream, and pieces of fruit. The taste is reminiscent of the famous Viennese waffles. The birthplace of scarves is Karlovy Vary, where they appeared on the tables of local housewives at the end of the 18th century.
Pernik - gingerbread. 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 Shtramber ears(Štramberské uši), baked in the form of balls 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 brisk street trading. In addition to those already described trdelnikov, popular street food in the Czech Republic are hot dogs (párek), fried sausages with cauldron side dishes - potatoes with pasta and stewed cabbage. A unique version of Czech shawarma is bramborák - wrapped in potato pancake ham, bacon, salami with herbs and vegetables. In the central squares, skewers with the famous boar's knee and even a whole carcass of pigs tease with their seductive aromas. Unusual appearance What attracts hungry (and even not so hungry) customers are spirals of deep-fried potatoes strung on wooden mini-skewers - a kind of chips. Well, the undisputed leader in terms of maddening aroma is smoked Prosciutto di Praga(famous Old Prague ham). According to their own taste properties it is in no way inferior to Italian prosciutto or Balkan prosciutto. The smell of fried cheese (smazak) and lángos (from the Hungarian lángos - fiery) - fried crispy flatbread with cheese, garlic sauce or sour cream - tries to compete with it.
Fast food in the Czech Republic it also has its own national “zest”. In addition to 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 (Czech analogue of Subway). The menus of international chains take into account the increased interest of Czechs in meat, so you can find dishes with a national flavor there. For example, McDonald's offers visitors a Maestro Bohemia burger made from Czech beef and a large portion of bacon. In local eateries you can find a large selection Khlebichkov- a Czech version of sandwiches, the most popular of which are bread with ham, cheese, various smoked meats and salmon. For taste, lettuce, herbs, beer cheese, mayonnaise sauce, and butter are often added to the bread.
Food is of great importance in every person's life. Everyone knows that it is a source of vitality and necessary energy. Many people like to get acquainted with the national cuisines of the world. Thus, they try to diversify their diet and add something special to it. Today the subject of our conversation will be national dishes of the Czech Republic. And you don’t have to go there to try them. We invite our readers to get acquainted with the top 10 main national dishes of the Czech Republic. You will also find recipes for some dishes in the article. Let's start getting acquainted.
National dishes of the Czech Republic: features
Each country has its own attitude towards cooking. Czech cuisine has evolved over the years huge amount years. This issue was not without the influence of other countries. Czech cuisine can be compared to Russian. They prepare soups, meat dishes, side dishes. But there are still differences. Let's move on to their descriptions:
Food in the Czech Republic: national dishes
We invite you to try making them at home. Don't forget to stock up on the necessary herbs and spices. You will need them during the cooking process. Why are various sauces so popular in the Czech Republic? They help the body absorb large portions. We will introduce you to the best national dishes of the Czech Republic. Decide for yourself what to try from the suggested recipes. Remember that the dishes presented are not only tasty, but also very high in calories.
Top 10 most popular dishes
It's time to get to know the national cuisine of the Czech Republic better. Having studied a large amount of necessary information and analyzed it, we decided to compile for you the top 10 popular dishes. Let's start our list from the very end. So let's get started:
- In tenth place - Trdlo.
- Ninth - svichkova with sour cream.
- Eighth - fried cheese.
- The seventh is drowned.
- Sixth - goulash.
- Fifth - pork ribs.
- Fourth - garlic.
- The third is pork knee.
- The second is bramboracs.
- In first place are dumplings.
Next, we will tell you in detail how to prepare some of the popular national dishes of the Czech Republic (photos will also be provided in the article). Perhaps some of you will have a desire to try them, and your collection of homemade recipes will be replenished.
Trdlo
Many names of national dishes of the Czech Republic do not give the Russian tourist any idea what kind of dish it is. Let's take it upon ourselves to fix it. After reading the article to the end, you will have an idea of what is hidden behind the mysterious and incomprehensible names, and also learn how to cook them. Trdlo. I wonder what kind of dish this is? Those who have visited the Czech Republic know that it is very delicious dessert. It is also called triangles or Czech trdlo buns. They sell it right on the street, in small kiosks. Cooked on coals and using special devices, onto which the dough is rolled. This incredibly delicious dessert must be eaten hot. It can be with the addition of chocolate, nuts, sugar. Now we will teach you how to cook it at home.
We will need:
- yeast;
- flour - 2.5 cups;
- butter - 100 g;
- cinnamon - tbsp. l.;
- egg - 2-3 pcs.;
- water - half a cup;
- milk - 1 glass;
- nuts - 0.5 tbsp;
- salt;
- sugar - 1 tbsp.
Recipe
Svichkova with sour cream
One of the most popular and favorite dishes in the Czech Republic. This is the name of tender meat tenderloin, which is served with a special sauce and dumplings. To prepare we will need:
- meat, preferably beef - 500 g;
- carrots - 1-2 pcs.;
- onions - 2-3 pcs.;
- ham or bacon - 300 g;
- salt;
- water;
- milk or cream;
- spices, herbs.
Cooking technology:
Dumplings
Without this dish it is very difficult to imagine the national cuisine of the Czech Republic. To prepare we will need:
- milk;
- eggs;
- salt;
- Wheat flour.
The recipe is very simple. Knead regular dough. Then we cut small pieces from it and roll them into a sausage. Cut small pieces from it and boil in salted, boiling water for several minutes. Can be served with sour cream, any jam, lemon, condensed milk. Dumplings can be made both salty and sweet. We think that this unusually simple dish will certainly appeal not only to adults, but also to children.
Grilled cheese
This dish can become excellent option breakfast. Let's take any hard cheese and cut it into rectangles. Next, prepare three plates. Mix in one a small amount of flour and salt, in the second we will beat a few eggs, in the third there will be breadcrumbs. Then roll the cheese into each of the plates one by one. Repeat the procedure twice. Place the cheese in the refrigerator for 15-20 minutes. In a well-heated frying pan with sunflower oil, fry the pieces of cheese until golden crust. The dish is only served hot!
Goulash
Many tourists who come to the Czech Republic remember with pleasure aromatic and tender stewed meat in spicy tomato sauce. We invite you to learn how to cook this amazingly tasty dish.
We will need:
- meat - 500 g;
- Bell pepper;
- flour - 2 tbsp. spoons;
- onions - 2-3 pcs.;
- tomato paste - 1.5 tbsp. spoons;
- sour cream - 2 tbsp. l.;
- sunflower oil - for frying;
- garlic - 2-3 cloves;
- beer - 500 ml;
- seasonings - pepper, cumin, paprika.
Preparation:
Garlic
We invite you to learn how to cook very easy and tasty soup with garlic. Its highlight is that it is served not in a plate, but in... bread. Let's learn how to cook this delicious dish.
Ingredients:
- smoked meats (bacon, ham, pork ribs);
- potato;
- butter;
- egg;
- garlic - a whole head;
- salt and spices to taste.
Recipe:
- Cut smoked meats and potatoes into small pieces. Take a saucepan, pour water into it. When hot, add butter.
- Add the potatoes, and after about five minutes add the smoked meats. When the soup boils, chop the garlic and add it in several portions. Salt the soup and add spices.
- For classic garlic you will need: marjoram, black pepper, cumin. But if you don’t have these spices, it doesn’t matter. You can add only one pepper.
- Carefully pour the egg into the soup, stirring well.
- At the very end of cooking, add more garlic. Close the lid and turn off the stove. In a few minutes the dish is ready.
If you want to feel real taste Czech soup, we recommend that you serve it in bread. To do this, it is better to take a tall round bun. Cut off the top and carefully remove the crumb, leaving the bread wall. Now you can pour the soup here.
The most unusual names of dishes
Readers will certainly be interested in getting to know them. List unusual names National dishes of the Czech Republic will look like this:
- Drowned people. This is what the Czechs call ordinary sausages marinated with onions.
- Houska is a sweet bun made from yeast dough. Poppy seeds or raisins can be added to it.
- Baked kakhna. One of the popular meat dishes. This name is roast duck, which is served with stewed cabbage or potatoes.
- Oplatki - Czech waffles.
- Bramboraks. The dish tastes like potato pancakes.
Warm potato salad
Many housewives will be very interested to know whether there are salads among the national dishes of the Czech Republic. Of course have. We offer you one recipe that you can easily prepare. Its peculiarity is that it is cooked warm.
Boil young potatoes in their skins. There is no need to peel it, this is how they usually serve it in the Czech Republic, but if you don’t like it that way, then do it as is customary in your home. Cut the potatoes into pieces. Season with any herbs. Take a small amount of olive oil, a little vinegar, mustard, and salt. Mix everything and season the salad. You can add a spoonful of dry white wine.
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