Food in the Czech Republic - national dishes. What to eat in the Czech Republic

When traveling to another country, people want to fully enjoy the new culture. An important part of it is, of course, national dishes. This is not only a new taste and gastronomic experience, but also an opportunity to get used to the role of a local aborigine and experience the place, so to speak, from the inside.

National dishes of the Czech Republic were formed not only from local preferences, but also from various borrowings. Features include the richness of the main menu and the rich sweetness of the desserts. The most typical are pork knuckle, dumplings, soups, local sausage, goulash. Also high on the list are a variety of cheeses. Despite my fears, I liked the local cuisine so much that I even expanded my culinary boundaries and included some Czech dishes.

To tell about all the features and traditions, you need to write a whole book, and maybe more than one. Therefore, I will focus on those dishes that I advise all visitors to try in order to get a complete picture of this country. Of course, most tourists rush to Prague, so let’s look at the country’s national cuisine and highlight the restaurants and establishments of this particular city.

Dumplings

One of the most indispensable things in Czech cuisine is dumplings: they are served in most restaurants, included in the diet of schoolchildren, and made in many homes. Essentially, these are pieces of potato or flour dough boiled in a water bath or steamed. That is, dumplings come in different types depending on the raw materials from which they are prepared.

They are used in local cuisine as an alternative to bread, and are also served as a side dish for meat with a large amount of thick sauce in which they are usually dipped. There is such a traditional dish as "Vepřo Knedlo Zelo", consisting of pork, dumplings and sauerkraut, respectively. You can taste it in Prague restaurants famous for their traditional cuisine, which I will discuss below.

What is noteworthy is that some Czechs eat dumplings for breakfast, lunch and dinner, apparently, they have become so tightly integrated into the diet. There are a huge variety of cooking recipes: bread, potato, with and without filling (onion, meat), cottage cheese, sweet. There are even fruit dumplings that are a complete dessert. This is how plums are prepared from thin dough, and before serving they are sprinkled with powdered sugar and (or) grated cheese. As for me, dumplings are much tastier than kleb, and they go better with many dishes. I was able to try them in almost every restaurant, bar or canteen where I was, when ordering hot dishes. It seems that everyone knows how to cook dumplings, and it’s most likely simply impossible to make them badly.

Bramboráky

Potato flatbreads that are very similar to potato pancakes. Traditionally marjoram is added to them. Bramboraki are often used as an independent dish, but sometimes they are used as a side dish for meat.

Meat dishes

Svíčková na smetaně (Svičkova with sour cream)

This dish is local national pride. It is made from beef tenderloin, perfectly peeled and served with a special sauce. They say that it is not enough to have cooking talent, you need to be able to choose the right ingredients. In different parts of the Czech Republic, this dish is prepared in its own way: spices, additives in the form of mushrooms or berries, marinade - all this may differ.

But special attention is always given to the sauce. The basis for it is vegetables, cream and milk stewed in meat broth. The consistency should resemble liquid mashed potatoes. And, of course, such a dish should be served with traditional dumplings. Svichkova with sour cream is a fairly universal dish, so it goes well with red or white wine.

Having chosen the first option for the drink and this dish, I was very pleased at the restaurant “U Dvou kocek” in the center of Prague at Uhelný trh, 415/10. By the way, at the same establishment there is a small brewery producing light and dark beer of the same name, which is quite tasty.

Guláš (Goulash)

Goulash is a juicy stew that melts in your mouth when cooked correctly. It is made, like many dishes, from different ingredients. But most often in Prague restaurants they offer to try beef goulash. For cooking, cumin, garlic, and pepper are used, with which pieces of meat are stewed over low heat. Towards the end of the process, flour and tomato paste are added to the sauce, after which it is cooked for some more time. Goulash is traditionally served with dumplings. They are then dipped into a thick, aromatic sauce. I tried a very tasty beef goulash in the regular Andel bar (apparently, the name was formed due to its proximity to the Andel metro station) at Nádražní, 56/106.

Vepřové koleno (Veprov's knee)

Many tourists make up legends about the baked boar's knee. To be honest, I don’t particularly care for meat in large quantities, but after succumbing to persuasion, I had to try this delicacy. Looking ahead, I’ll say right away – very tasty! The leg of the pig is soaked in beer, after which it is placed on a spit and baked in this form. Serve directly on the same spit, on a wooden board. They are usually served with mustard and horseradish, as well as various sauces. Important note: Please note the weight of the dish before ordering. Usually it is 800 grams and above. So baked Boar’s knee is often ordered for two or even three.

Pečená kachna (Liver kachna)

Roasted duck or goose is a famous local dish, served with pickled or stewed sour cabbage, red cabbage and dumplings. Sometimes the bird is brushed with honey to create a golden crust. In many families, this dish is prepared on holidays, such as Christmas. I was able to try delicious baked duck at the restaurant “U Dvou kocek”, mentioned above. It just so happened that I had lunch or dinner at this establishment several times, because it is located next to the Old Town and Wenceslas Squares. But I think other restaurants should prepare this dish very tasty.

Pečená vepřová žebírka v medu (Vepr's zebirka baked in honey)

These are baked pork ribs in honey. As with duck, honey is added for a crispy brown crust. It also gives the meat softness and juiciness.

Sauces

Residents of Prague, and other cities of the Czech Republic, are extremely fond of a variety of sauces: tomato, cucumber, horseradish, with dill, garlic, berry and others. In the old days, this type of food could be served as an independent dish, and it was prepared from flour fried in fat with the addition of wine, water, beer, and spices. The basis for many modern Czech sauces is juice after frying meat, onions, sour cream or wine.

Soups and stews

Traditional soups also play an important role in Czech cuisine. They will warm you up perfectly on cold days, and the various vegetables and broth will quickly digest and make room for new dishes. I’ll tell you about the most popular stews in Prague.

Česnečka (Garlic)

This is garlic soup. Sometimes it is prepared with smoked meats, but according to the traditional recipe it should contain meat broth, potatoes and, of course, garlic in large quantities. There are also variations with the addition of cheese. In addition, this soup can be enjoyed both in its traditional form and in puree. In the first version, I tried it on Christmas, in some medieval-style restaurant near the Old Town Square. Unfortunately, I don’t remember the name, but this establishment helped me warm up and satisfy my hunger.

Bramboračka

Soup with tomato and garlic. It is often prepared on the basis of meat goulash, but various variations can be found. In local cuisine, many soups and other dishes contain large quantities of garlic, making it an important part of gastronomic traditions.

Cibulačka

Easy to prepare, like many previous ones, onion soup. It is prepared in water and served with croutons and cheese.

Polevka v chlebu (Vole in bread)

This soup is specific due to its presentation. For this dish, bake gray bread of a special shape, cut off the top in the form of a lid, remove the soft part and pour in the stew. In fact, polévka means soup, which means any soup can be served in this way.

I tried this dish at “U Tří Zlatých Lvů” at Uhelný trh, 1. In the process of eating the soup, the lid of the “plate” was also eaten, after which the question arose: “Is it customary to eat the last one?” No one could tell me, so I ate as much as I could from the bread cup. After all, I paid for it too.

Kulajda

This thick soup is made with mushrooms, potatoes and seasoned with sour cream. Like many, it is boiled in water. It is usually served with a boiled egg.

Snacks

Often, restaurants and bars serve cold meat or cheese snacks with beer. Of these, it is worth highlighting the following:

Utopenec (Utopenets)

These are sausages marinated in sweet and sour sauce with onions, moderately fatty and flavored with a lot of spices. This snack is soaked for a couple of weeks, ideally in a cold place. It is usually served cut into mugs and with bread. Again, there are a lot of recipes. Every bar or restaurant strives to add some zest or feature. And when prepared at home, like many local dishes, the unique recipe is passed down in each family from generation to generation.

Tlačenka (Tlachenka)

This appetizer is reminiscent of brawn or jellied meat - a boiled pressed meat product in a natural casing or jar. Tlachenka is generously sprinkled with onions and peppers, and also poured with vinegar. This appetizer is made from various types of meat: pork, beef, poultry. This is one of the popular dishes served with beer along with bread and onions. Again, Tlachenka is prepared in different ways both in restaurants and at home.

Klobasa (Klobasa)

Fried sausage of various types: liver, meat, wine, blood and so on. This appetizer is fried until crispy and served hot, served with bread, mustard and cabbage. It is customary to eat sausage with your hands, dipping it into the sauce. You can taste this snack not only in pubs and restaurants, but also right on the street.

In squares and crowded places there are special stalls where sausage is prepared right before your eyes. I admit, it was this appetizer that I liked the most: I tried all six or eight types of sausages offered on the menu. And some more than once, if the opportunity presented itself. I found Prague, Staroprazskaya and Wenceslas to be the most delicious. The most convenient places to buy were the stalls at the entrance to the metro, especially at the Andel station, and on Wenceslas Square in the center of Prague. And it seems that this will be the first dish that I try on my next visit to the Czech Republic.

Cheeses

They occupy a special place in modern Czech cuisine. Grilled cheese is the most popular vegetarian dish, usually Hermelín, served with lingonberry jam or jam.

At first this combination seemed strange to me, but as it turned out, it is very good. You can buy cheese at the store and fry it at home. In various supermarkets, one package will cost you 20-50 CZK, which is quite cheap.

In second place are the so-called “mouldy cheeses”: Brie, Hermelín, Plesnivec, Gerarnont, Kamadet with one type of mold and Vltavín with blue mold inside and white outside.

They can be used as a snack, either plain or fried.

Olomoucké tvarůžky (Olomouc cheese curds) is a special variety that is produced only in the Czech Republic.

The smell of this cheese is not pleasant (it looks like something rotten), but it disappears after frying. This variety is also used as a beer snack, served with black bread and onions.

Bakery

You can buy almost any baked goods in Prague: donuts, muffins, croissants, cakes - all this is produced in abundance by local confectionery shops and coffee shops. But you can taste some of these delicious delicacies only in this country. I present to your attention a short list of baked goods that are typical for the Czech Republic.

Pardubický perník (Pardubický perník)

This is a honey gingerbread, richly decorated with ornaments or drawings. It is named after the first place of production - the city of Pardubice. The most popular shape for this baking is the heart, but there are other variations.

Trdelník (Trdelnik or Trdlo)

This is a bagel made from some special dough (according to my impressions, something between butter and shortbread), baked on a wooden bagel over coals. That is, they make this delicacy right on the street in the city center. After baking, this roll can be rolled in powdered sugar, chopped nuts or spread with chocolate spread. I tried all three, but most of all I liked the simplest one - in sugar.

Karlovarské oplatky

These are two round thin waffles, between which there are different fillings: chocolate, nuts, cream, apple and others - about 15 options in total. They say that real Karlovy Vary waffles can only be baked in Karlovy Vary. That's where I tried them. There are packages with one or three pieces, some are eaten cold, and some are usually reheated. The size of this treat is quite large - 15-20 centimeters in diameter, but thanks to the thin dough, the waffles turn out to be quite light and dietary. In addition, this is a great souvenir for friends and relatives, a real piece of the Czech Republic brought with you! Waffles are quite fragile, so pack them among hard, flat objects if possible.

Štramberské uši (Štramberské ears)

Štrambersky ears are baked goods made from gingerbread dough, rolled into a bag. It was manufactured in the city of the same name, which is why it got its name.

Dessert

If you still have some room in your stomach after the main meal, don’t neglect the local desserts. There is a huge amount of sweets in the Czech Republic, so I will tell you only about a few unusual dishes, and feel free to try the rest yourself.

Horká láska (Horka weasel)

This is cold ice cream topped with hot syrup, as the name “Hot Love” suggests.

Frozen yogurt

In shopping centers there are departments where there are vending machines with cold yogurt of different flavors. Various additives and sauces are also offered in containers. The price for everything is the same: about 40 Czech crowns per 100 grams. That is, you take a glass yourself, squeeze out how much and what kind of yogurt you want, sprinkle everything with nuts, marmalade, candied fruits and other things, fill it with sauces, and then weigh it at the checkout and pay.

I tried this dessert in the Novy Smíchov shopping center, on the top floor. Address Štefánikova, 247/17.

Ice cream on the city streets

On many tourist streets, restaurants have a special window where they will sell you refreshing popsicles. Some places have chocolate, cream, nut and other flavors. They offer an option in the form of balls placed in cones, and in some places in the form of “soft ice cream” from special machines. I liked the latter the most, as they are perfectly refreshing on a hot day.

Beverages

Like many European countries, the Czech Republic is famous for its traditional drinks.

Beer

Legends are made about local beer, and Germans come to Prague on so-called “beer tours”, since this drink here costs a penny. There are a huge number of varieties of intoxicating drinks in the Czech Republic, which I talked about in another article. I’ll just repeat that be sure to try draft beer, not bottled beer. And don't neglect the small breweries in the city center.

Slivovice

This is a plum brandy with an alcohol content of 45%. Even in the song “Yozhin s Bazhin” the chairman drinks this drink. I tried it, I didn’t really like it: due to the strength, I didn’t feel much of a taste. That’s why it’s remembered as “some kind of local vodka.”

Becherovka

This liqueur was created in Kralovy Vary based on a collection of as many as 45 herbs. Initially it was intended to be used for medicinal purposes, but thanks to its taste, Becherovka became widespread and liked by Czechs, and then by residents of other countries. It is recommended to cool the liqueur before serving in its pure form. Some make cocktails based on Becherovka, while others drink it with beer.

Drink varieties

• Original is a timeless classic. Prepared since 1807 according to the same recipe, 38% alcohol.
• Cordial - liqueur with linden blossom extract, 35% alcohol.
• Becherovka KV 15 - liqueur with the addition of red wine, used as an aperitif, but was discontinued, 40% alcohol.
• Lemond - with the aroma and taste of lemon and other citrus fruits, 20% alcohol.
• KV 14 - like KV 15, red aperitif, 40% alcohol.
• Ice&Fire is an almost black liqueur with menthol and pepper. The aftertaste is like I just brushed my teeth, which is quite funny, 30% alcohol.

Soft drinks

The local cola, Kofola, has become widespread.

It is made from caffeine residues after roasting coffee with the addition of apple, currant, cherry and some other syrups. Compared to the American drink, there is three times less sugar, and acid, which destroys tooth enamel, is completely excluded from the composition.

Menu

In almost all Restaurants in the capital of the Czech Republic, the menu, called here Jídelní lístek, is divided into jídelniček and pitníček, that is, food and drinks, respectively. Each of them has its own categories.

Něco na zčátek

Translated, it sounds like “To begin with.” Light snacks are offered here, usually paired with beer.

Teplých předkrmů

These are hot snacks such as fried cheese, croutons, etc.

Polevky

Section with soups and stews.

Hlavni jídla

Main courses where the main focus is on meat:

• vepřovo maso – pork;
• hovězí maso – beef;
• skopové maso – lamb;
• zvěřina – game;
• drůbež – bird;
• ryba - fish.

Přílohy

This is a list of side dishes where potatoes are commonly found, prepared in all possible ways.

Deserty

Desserts typically include ice cream, cakes and pastries.

Best restaurants in Prague

Local cuisine is prepared in almost all restaurants, and this is a fairly large list, among which it is difficult to select the best places. So that you don’t have to search for a long time, I’ll give you a few places in the city center as an example.

Restaurant U Jindrisske Veze

It is considered the best establishment with traditional cuisine. The average check here is about 300 CZK, a business lunch is about 100 CZK. A glass of beer will cost 50 CZK. The prices are quite reasonable, the service is fast, the cook is excellent.

Address: Jindřišská 972/26.

Opening hours: 11.00-23.00.

Restaurace Stará Prague

This is a budget establishment with Czech dishes. The average check is approximately the same as in the previous described place. The restaurant is in demand and there may not be any free seats in the evenings.

Address: Vitězná, 530/11.

Opening hours: 10.00-23.00.

Smichovsky radnicni sklipek

They make excellent boar's knee and fried cheese here. Original interior and typical Czech cuisine. Prices are average, beer 50 CZK, dish about 100 CZK.

Address: Preslova, 4/553.

Opening hours: 11.00-23.00.

Budvarka

It was here that I ate a delicious boar's knee. The beer was presented in a small assortment, but also quite decent. Since the establishment is not located directly in a crowded tourist area, we were able to grab a table instantly. The contingent consisted mainly of local residents and visiting Germans.

Address: Wuchterlova 336/22.

Opening hours: 11.00-00.00.

U krále Brabantskeho

Restaurant decorated in medieval style. The prices and cuisine, as in many places, are good, but the interior is quite unique. Here you can feel like a guest at knightly feasts of past centuries.

Address: Thunovská 198/15.

Opening hours: 11.00-23.00.

For your information

If this is your first time eating out for lunch or dinner, take note of the following: portion sizes in good restaurants are quite impressive. The Czechs, apparently, are accustomed to such amounts of food, but I never managed to finish some of the dishes entirely. Therefore, I advise you to order one dish at a time: try the main course, and then decide whether there is room left for dessert.

Publication date: 2015-04-22

“A piece of fried ham, soaked in brine, 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. The national cuisine can be called a full-fledged attraction of this country.

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Brief description of Czech cuisine

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 of cabbage, from the south they inherited thick, rich soups, goulash and the tradition of generously seasoning dishes with spices, and the contribution of the east can be considered porridges, dishes made from meat by-products and pastries.

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 examination, you will notice that the success of Czech cuisine is based on the use of selected meats and other products of the highest quality, their skillful culinary processing and a generous range of various sauces, spices and seasonings.

The Czechs themselves like to say that their national cuisine is based on the trinity: “meat-dumpling-beer”.

It is difficult to call the Czech Republic a paradise for discerning gourmets (after all, it does not have such exquisite dishes as, for example, in French or Italian 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 that vaguely resemble 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 puree soups with an interesting sweet and sour flavor (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, mashed vegetables, cream, and 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, pureed mushroom soup, thick potato, onion and many other soups. As a rule, each Czech restaurant has its own signature recipe for 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!

Meat and chicken broths seasoned with garlic, cheese and croutons are most often used as light first courses.

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 or česnečka - garlic soup with potatoes and smoked meats, can be prepared either quite thick (then beaten eggs are added to it) or more liquid. Often served with croutons.

koprová polevka- dill soup with sour milk according to an old recipe. Generously flavored with sour cream and fresh herbs. And although your head hurts after Czech beer extremely rarely, if you mixed it the night before with absinthe, liqueur, plum brandy or Becherovka, this is the best cure for a hangover.

cibulova polevka or cibulačka - 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 are dumplings made from pieces of bread and minced liver soaked in milk.

kulajda- Kulajda or South Bohemian potato and mushroom soup - 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- 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 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

As second courses (hlavní chod), Czechs prefer meat 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, often in everyone's favorite Czech beer. The main methods of preparing second courses are stewing, frying and baking, including grilling (charcoal). Czechs prefer meat cut into large pieces, either whole (such as roast duck or pork knuckle) or into smaller pieces for goulash. Dishes made from minced meat are not typical for Czech cuisine, with the exception of sausages and frankfurters (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, dill.

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, 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 - the part 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 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 made from sour berries - cranberry, lingonberry, blackberry - gives the dish a special piquancy. 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 “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 obtain a crispy, aromatic 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. A delicious dish of 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 of the recipe allow 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. To prepare the dish, soft lamb is cut into rectangular pieces, fried and stewed with onions and potatoes.

tradiční smažený kapr - baked carp. One of the few fish dishes in Czech cuisine, which can be called the main Christmas dish of the country. Traditionally served on the 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. Fish is baked in various ways - on the grill, over coals, 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 take a short excursion into history, you will 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, consumed in southern Germany and Tyrol and being siblings (or, to be more precise, great-great-grandfathers) of Czech dumplings, could not achieve 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 housewife knows at least three recipes for the most “correct” homemade dumplings: 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 from a variety of ingredients. The “dough” may include mashed raw or boiled potatoes, flour, starch, egg, pieces of stale bread or bread soaked in milk. A variety of products can be added to this base: 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 perfect 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 with 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 mashed potato balls. 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 white and red cabbage, with the addition of bay leaves, 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 highlight the best taste qualities 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 the unique taste of the foamy drink and to arouse 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. Hermeline is similar in taste 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 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 "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 a delicate flowing content that literally melts 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 a sour marinade for about two weeks) with an 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 minced 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 minced meat is raw and not cooked.

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 probably find in any Czech pub 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 - raw salmon tartare. Served on lettuce with toasted toast, lemon, pepper and salt;
• pivni sýr oblozený - beer cheese. Bread with an original snack of beer cheese, salted sprat, onions, butter and a drop 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 salad - 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 distinctly 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 girl 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 move 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, butter or custard, topped 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, poppy seeds 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 roll of thin puff pastry with fillings of apples, berries, cottage cheese, poppy seeds, and 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 ancient 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, a 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 - ham, bacon, salami with herbs and vegetables wrapped in a potato pancake. In the central squares, skewers with the famous boar's knee and even a whole carcass of pigs tease with their seductive aromas. Their unusual appearance attracts hungry (and even not so hungry) customers with spirals of deep-fried potatoes strung on wooden mini-skewers - such unique chips. Well, the undisputed leader in terms of maddening aroma is smoked Prosciutto di Praga(famous Old Prague ham). In terms of its 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 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 McDonald's Fasty's, Bageterie Boulevard and Express Sandwich (Czech analogue of Subway). The menu of international chains takes into account Czechs have an increased interest in meat, so you can find dishes with national flavor there. For example, McDonald's offers visitors the Maestro Bohemia burger made from Czech beef and a large portion of bacon. Local eateries offer a wide 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.

Coming to any country, we, of course, get acquainted with its culture, architecture, history, but the picture will not be complete if we do not get acquainted with its cuisine. Czech cuisine is worth getting to know better. Russian tourists always like it due to the abundance of meat, sausages, large portions and reasonable prices.

Gastronomic traditions of the Czech Republic

Czech cuisine, despite the fact that the Czechs are still Slavs, albeit Western, is very close to German. The long years of German rule here are taking their toll. This is mainly meat cuisine. Czechs eat a lot of meat, and traditionally these are fatty types of meat: goose, duck, pork, although chicken and beef are also held in high esteem here (it’s worth trying a dish called “svickova” in sour cream - very tender beef). In addition, Czechs eat a lot of all kinds of sausages, sausages, etc. For example, one of the most popular traditional dishes in the Czech Republic is “drowned people” (I admit, the first time I read the menu, I read “drowned people”, spelled very similar in Czech, and I laughed for a long time). These are sausages, but rather in shape - sausages, which are marinated with onions, and with a lot of pickled onions, and served. Delicious. People here like meat and sausages fried, smoked - in general, as they are considered harmful. At the same time, washing it all down with plenty of beer. But among the Czechs it is difficult to find very fat people, since they do not combine meat with high-calorie side dishes, and in this their cuisine is radically different from ours. Here, meat is not served with a side dish of porridge or mashed potatoes - meat and meat products here are a self-sufficient dish; at most, it is accompanied by light vegetables.

Czechs practically do not eat fish, but one of the main traditional dishes in the Czech Republic is Christmas carp. This tradition dates back to the times of Charlemagne, whose army once managed not to starve only thanks to the abundance of this fish in local reservoirs. They say that before Christmas, Czechs who have children traditionally buy two carp: one is released into a container where it lives until Christmas, and the other is used for cooking. Those who are luckier are allowed to go to a nearby body of water for Christmas, in Prague - this is the Vltava. They say on Christmas you can see a large number of people on trams and buses with bags filled with water, in which live fish are splashing. Then she is solemnly released. But, of course, this does not mean at all that if you love fish or seafood, then you will remain hungry in the Czech Republic. In any restaurant you can also order a fish dish - traditional Czech fish dishes include trout and carp; and seafood, however, this will no longer be traditional Czech food, although the size of the dish will be Czech, like, for example, this seafood salad ordered in one of the Prague restaurants (such a pleasure costs 135-140 CZK, or a little more than 5 euros).

In the Czech Republic they make very tasty cheeses, including their own traditional recipes. They are not very well known here, but their quality is not inferior to many Greek or Italian ones. Czechs prefer to eat their own, Czech cheeses, and prepare interesting dishes from them, for example, they serve fried cheese with beer.

Also, Czech cuisine does not have a large selection of traditional desserts. Basically, these are baked goods (trdlo) and sweet dumplings with filling and sauce. By the way, sweet dumplings and sweet sauce are often served with fried meat and sausages. As for drinks, Czechs prefer coffee (and even then, mostly in the morning) and high-quality water, for example, the famous Czech water Mattoni, they drink little tea, therefore, like many other Europeans, they are very surprised that we can drink hot tea around the clock. And of course, Czech beer. Czechs do everything, including eating, without rushing; for them, rushing is bad manners, so they can drink more than one glass of beer while eating. By the way, in restaurants, the signal for the waiter to refill a new portion of beer is a small residue at the bottom - about one to two centimeters. Because of this, Russian tourists often find themselves in awkward situations - the waiter comes up to pick up a glass and pour beer into it, and our tourist shouts: “Where? I haven’t finished my drink yet!” In addition to beer, it is worth trying traditional strong drinks - slivovice, Krušovice mead and, of course, Becherovka. It is not customary here to consume them in large quantities, and the glasses are very small.

What to order in a Czech restaurant

As I already said, the Czech Republic is a meat country, and almost all traditional dishes here are made from meat. A traditional Czech dish that a tourist in the Czech Republic must order at least once is pork knee - fried knuckle (very fatty meat), golden brown, aromatic, served on a board with mustard, horseradish, and dumplings instead of bread. Dumplings are simply boiled (usually steamed) dough in the form of balls or sausages, which is then either cut into circles or served whole. Fried pork (shanks, ribs, ham) is generally the favorite food of the Czechs, as well as the Germans.

Also, many restaurants and small restaurants serve incredibly tasty poultry - goose, duck with a honey crust. You just need to always clarify what is included in the price - a leg, a quarter or a half. In restaurants, it’s normal if you order pork knee or duck, part of a goose for several people, since often one person (especially a woman) cannot eat a traditional Czech portion. You can also order a traditional “Czech plank” for a whole company - a selection of different types of meat, sausages, ham, etc. It is also served on a board with mustard and horseradish. Mustard and horseradish, by the way, are tens of times weaker than Russian ones, so you can eat them with confidence.

It is also necessary to say about the first courses. Here they are called "voles". In the Czech Republic, many restaurants serve goulash or soup in bread - an incredibly tasty, thick, rich dish: the “inside” is cut out of a round bun, and goulash or thick soup is poured into it, covered with a “lid” from the same bun. It turns out to be such a small “saucepan”, which, as it is emptied, is also eaten - first the lid, then pieces break off at the edges.

The portion is large - it is not expensive, on average: 90-100 CZK, some are more expensive, some are cheaper - depending on the location of the restaurant. The most expensive ones are on the so-called “royal route”: in Prague Castle, in Lesser Town and on Old Town Square. A few meters away, the same food is much cheaper. But this is in any tourist places. But let's get back to soups: there are thick soups, seasoned with flour, most often these are mushroom soups, and there are also ones that are more familiar to us - with regular broth with vegetables. Their main difference is the abundance of roots, spices, and thick aroma. A very tasty “garlic” soup, which includes a lot of smoked meats, smells like garlic and is served with croutons. The cost is on average 30-60 CZK.

For dessert, we often ordered dumplings with different berry or fruit fillings. Please note that in the Czech language fruits are called “vegetables”, so when ordering “dumplings with vegetables”, you will receive dumplings with fruit filling: plum, apple, pear; very tasty with berry fillings. The dumplings themselves are quite large, so the portion for those taking care of their figure is large. They are steamed, filled with creamy sauce and sprinkled with poppy seeds. The taste is very unusual, only vaguely reminiscent of dumplings with cherries or berries.

We really liked the traditional Czech cuisine restaurant “Na ovocnem trhu”. It is located almost in the center, not far from the Powder Gate (Prazna Bran on Republic Square). It’s not difficult to find: on the street that connects Republic Square and Wenceslas Square you need to turn into the first lane from the Powder Gate (the first time you can ask - the street is called “Ovocnu trh”), there are several restaurants there, but this is the one you can recognize based on the image of the “white chef”.

This is not advertising, but advice: believe me, the food there is really tasty, inexpensive, huge portions, close to the center, friendly waiters who treat Russian tourists very well. And, by the way, this is one of the few restaurants in Prague where on May 9 all Russians were given free drinks (we were told this). Very nice interior, in a word, a wonderful place.

Street food in Prague

Street food in Prague deserves special mention. It's amazingly delicious here. I am not a supporter of street food or fast food at all, but what is sold on the streets of Prague can hardly be called fast food. It’s simply impossible to resist - the aroma of fried sausages, fried meat, as well as the smell of freshly baked trdelnik with cinnamon hangs over the entire city. What diet? What do you? Why are you going to Prague then?

The sausage is fried right before your eyes, you can choose more fried, or less. There are different varieties - light (similar to Bavarian white sausages), there are regular ones. This pleasure is inexpensive, around 60 crowns, but the sausage itself is quite large, and it is also made from natural meat, which you can really taste, so one serving is enough, The sausage is served with bread and sauces: ketchup, mustard, mayonnaise, or all at once.

Well, harsh men in Prague cook and eat meat on a spit.

Especially it is necessary to say about trdelniki. These are tubes that are prepared as follows: strips of dough are wound on special metal or wooden tubes, and then, turning, they are fried over coals or on an open fire. While still hot, the trdelniki are rolled in sugar and cinnamon, so the smell of cinnamon and the caramel aroma of burnt sugar simply follows you everywhere. Trdelniki are sold empty or with filling: hot - with melted chocolate, which is used to coat the inner walls, cold - with whipped cream, and there are also trdelniki with jams, condensed milk, caramel, etc.

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Dumplings

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

Goulash

A very popular dish in bars. It has many variations, but the most common is to cut the beef into large pieces and pour a thick, slightly spicy sauce over it. Usually goulash is served with raw chopped onions and horseradish. (It should be noted that the name of the dish comes from the Hungarian word “gulyás”, which is more reminiscent of soup.

Czech goulash is more similar to the Hungarian dish perkelt.) One type of goulash is savory goulash, which, as the name suggests, is cooked with seasonings, but is not as spicy. Szegedin goulash is made with pork, not beef, and cabbage.

Beef Goulash

A classic Czech dish served with sliced ​​bread (Czech: houskovy) dumplings. Fresh onions and peppers are usually served as a garnish.

Pork goulash

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

Utopians

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

Svichkova with sour cream

Beef tenderloin in cream. The method of preparing a home-cooked meal is different from a meal served in a bar. But even the quality and taste depend on the bar. But as a rule, the tenderloin is marinated and then fried with root vegetables and onions. When the meat is ready, you need to take out the vegetables and “stavu” (meat juice) and wipe them. The sauce is made from cream and flour.

The meat is sliced ​​and served with sauce, bread dumplings, a lemon wedge with whipped cream and cranberry sauce. Although the name comes from a specific type of meat, the word “svickova” can also be applied to the sauce and served with other meats, such as venison or rabbit.

Svičkova with sour cream is often called the sweet brother of Czech goulash. This is beef tenderloin that is fried in a pot and served with a creamy sauce. Carrots add sweetness to it. Serve cranberries and whipped cream on the side.

Fried pork with dumplings and cabbage

This is truly traditional food in the Czech Republic. The base of this dish is pork, which is served with dumplings and sauerkraut. Of course, it may seem bland and greasy, but it is one of the most favorite dishes among Czechs, and in Prague you can find it in many restaurants.

Fruit dumplings

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

Fruit dumplings are filled with a variety of fruits, but the most common are plums, apricots and blueberries. Served with cottage cheese or poppy seeds. Despite the fact that the dish is sweet, it is often eaten instead of the first course.

Kalach

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

Smazak

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

Fried champignons

Mushrooms are rolled in breadcrumbs and fried.

Payments

One of the Czechs' favorite dishes. It looks like a big round waffle. They must be served piping hot. There are otlatki with chocolate or nut filling, there are many options.

Houska

This is a Czech bun. It is made from wheat flour, water, yeast and salt. Sprinkle poppy seeds, cumin or salt on top. Such a delicious, sweetish yeast bun with egg can be found in almost every Eastern European country. Typically it is a braided bun with or without raisins. Czechs and Bohemians call it “houska”.

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

Baked kahna

This is Bohemian roast duck. Served with bread dumplings and stewed red cabbage. In the past, duck or goose dishes were too expensive to afford to eat every day, so this dish was only served on special days.

Biftek

This is a medium rare steak. If you want to order your steak well done, be sure to say "done." It is usually served with French fries and sometimes an egg.

Fried chicken cutlets

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

Chicken breast

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

Roasted rabbit

Roasted rabbit is a very popular dish, although it is not often found in restaurants. This lean meat can be prepared in different ways: in a creamy sauce, fried with garlic, or cooked without seasoning with vegetables and onions.

Czech dishes have many ways of preparation. If you like the dish itself, but don't like the sauce, just order it without the sauce (“imposs omachki”).

In the Czech menu you can find the following names:

• Směs – for example, “Kuřecí směs”. This means that the meat is cut into small pieces.
• Prsa – chicken breasts.
• Piquant, Ďábelský, Pálivý – the dish is served with hot sauce.

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 developed over a huge number of 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 this is a very tasty dessert. It is also called triangles or Czech trdlo buns. They sell it right on the street, in small kiosks. It is cooked over 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 be a great breakfast option. Take any hard cheese and cut it into rectangles. Next, prepare three plates. In one we will mix 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 brown. The dish is only served hot!

Goulash

Many tourists who come to the Czech Republic remember with pleasure the aromatic and tender stew 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 a very light and tasty garlic soup. 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 experience the real taste of 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. The list of unusual names of 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 is the name given to 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.