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 tasty both on its own and 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 occasions. 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: cream sauce, fry with garlic or cook 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.

They say that Czech cuisine is similar to Austrian and German. These countries actually have similar dishes. But to say that they are the same is like comparing Turkish coffee with cappuccino.

It just so happens that the key to the heart of a Czech resident lies not only in a glass of beer, but also on a plate with local dishes. This is because they know how to cook, treat and eat here and love it. Restaurants serve such generous portions that not everyone can eat them.

The main components of Czech cuisine are meat, side dishes of potatoes, stewed cabbage, dumplings, sauces, soups, and beer snacks. The book “Czech Cuisine” alone contains more than 600 recipes. And each of them also has cooking options. Let's look at the 20 most popular dishes of this country.

SOUPS AND STOWERS

Soups, broths and stews are the basis of Czech cuisine; in Prague they say: “he who does not eat soup will not grow.” The first courses are distinguished by their range of taste and ease of preparation. My favorite ones are sweet and sour: thanks to the combination of sauerkraut, apples and caraway seeds.

COMPOSITION OF THICK CZECH SOUPS:

• pureed vegetables;
• “ishka” (fresh or pre-fried flour diluted in water);
• semolina,

often pureed.

The Czech menu also includes many soups that are more familiar to Russians: onion, potato, mushroom, chicken with noodles, something reminiscent of borscht, but with whipped cream.

Garlic soup (Česnečka)

A variety of garlic stews are a popular dish in European countries.

Soups were invented as a hangover cure.

• Czech garlic soup is prepared in lard or butter.
• Often served with croutons and grated cheese, garlic dominates the flavor.
• Sometimes smoked meats, potatoes, cumin, and marjoram are added.

Somewhere soups are prepared thick, somewhere even thicker.

A thick consistency is needed due to the originality of the presentation:

• “garlic” is poured into a round gray bread loaf with the crumb taken out;
• Cover the top with the cut off top.

Although “garlic” is on the menu of most restaurants in the Czech Republic, it is served differently everywhere: often the stew is eaten from an ordinary plate.

Bramboračka

The king of Czech soups, made from potatoes and suitable for vegetarians.

All housewives have their own recipe for preparing this dish.

Ingredients:

• roots,
• vegetables,
• mushrooms,
• a little garlic
• The prince of the Czech spice is marjoram.

Vegetables and mushrooms are boiled in a broth of water and flour fried in oil.

Cibulačka

This is a traditional Czech onion soup that has many different variations.

Soup in bread (Polevka v chlebu)

Soups served in a loaf:

• garlic,
• potato,
• mushroom,
• onion,
• goulash soup

The brand belongs to Czech cuisine.

1. Cut off the top of the still warm freshly baked gray bread in the form of a lid.
2. Remove the pulp so that the walls of the “vessel” are at least 8 cm thick.
3. Pour the soup inside: thick enough so that it does not leak out.

The dish is baked in the oven for several minutes, after sprinkling cheese on top.

Kulajda

Strong mushroom soup is prepared according to old recipe residents of South Bohemia.

Ingredients:

• cream,
• potato,
• dill,
• flour,
• quail eggs.

To give it a characteristic sweet and sour taste, add a little vinegar and sugar.

HOT DISHES

In Prague you can try vegetables, mushrooms, freshwater fish, grains and legumes. However, the king of Czech cuisine is meat.

CZECHS LOVE:

• pork,
• chicken,
• beef,
• goose meat
• venison,
• hare meat,
• lamb,
• partridge,
• turkey,
• pheasant

The meat is pre-marinated in beer, flavored with spices, cooked and served with side dishes and sauces. Steaks, cutlets, goulash are traditional Slavic dishes.

Carp is prepared in the Czech Republic 20 different ways.

Pork ribs with honey (Pečená vepřová žebírka v medu)

• Ribs marinated in honey sauce are baked in the oven.
• This creates a fragrant caramel crust.
• Serve in large portions - with fried onions, sauce and dumplings or with bread.

Beef fillet in cream sauce (Svíčková na smetaně)

For this dish of Czech cuisine, the meat is selected and processed especially carefully.

1. Fresh veal or beef tenderloin is placed in a spicy marinade for 1-2 days.
2. Then stewed and served with sour cream or berry sauce.
3. Stewed vegetables and meat broth are ground to a puree.
4. Combine with sour cream, milk or cream.

Pork knuckle (Vepřové koleno)

Trying and tasting pork knuckle in Prague is an absolute must have for non-vegetarians. The portions are huge: 700 g of delicious meat. Can be ordered for two.

Pig shank is prepared in 2 ways:

• boiled in vegetable broth, with spices and herbs;
• baked with beer on the grill.

They are also served in 2 ways:

• on a ceramic dish with sauce;
• on a board: with mustard, horseradish, garlic, pickles.

Side dish - either cabbage or potatoes, or no side dish at all: with baked tomatoes. The dish goes well with beer.

Although pork knee is a brand of Czech cuisine, the locals themselves rarely eat it, as they consider it very fatty and high in calories.

Roast duck (Pečená kachna)

Festive dish of Czech cuisine.

• The duck is cooked whole, filled with fillings: often oranges and apples.
• In the classic recipe, a side dish of stewed or fresh cabbage and potatoes is added to the meat.
• To obtain a fragrant crust, the carcass is smeared with honey.

Fried cheese (Smažák)

Fried Hermelin with lingonberry jam or preserves is especially tasty.

Local mold cheeses are also prepared this way.

1. The cheese is grated.
2. Shape or cut into slices.
3. Dip in beaten egg.
4. Roll in breadcrumbs.
5. Fried in oil.

Served with side dishes, sauces and dumplings.

SIDE DISHES

In the Czech Republic, not only potatoes and stewed cabbage are served as an addition to the main dish.

Side dishes of Prague cuisine:

1. boiled bean pods,
2. peas stewed in sour cream,
3. pasta,
4. cauliflower or Chinese cabbage,
5. vegetable salads,
6. famous dumplings.

You could write a whole poem about Czech dumplings - the former “poor man's food” is now served in the country's best restaurants.

2 ways to enjoy dumplings:

1. as a main course with sauces, eggs, cheese and mushrooms,
2. as a side dish.

Draniki "Bramboráky"

• These potato cakes are especially delicious with smoked meat.
• A dish of the national cuisine of the Czech Republic, unlike Belarusian potato pancakes, is with marjoram.
• In Prague, potato pancakes are eaten not only as a side dish for meat, but also separately.

"Dumplings"

Another “brand” of Czech cuisine.

Modern dumplings come from their ancestor, made from white bread.

It’s not easy to create this miracle; to do this you need to follow the recipe exactly.

Ideally, the dumpling should be:

• airy, light, so that when pressed with a fork it breaks easily,
• porous to absorb gravy or sauce.

The most famous are potato dumplings.

Other components are also added: liver, vegetables, semolina.

Popular dumpling options:

What all these recipes have in common is that the prepared and rolled out dough is not baked or fried, but boiled in water or steamed. Residents of the Czech Republic eat dumplings instead of bread.

SNACKS

Czech beer has a long history and a high reputation in the world.

• We love the drink so much that many soups, gravies, and sauces are prepared based on it.
• Meat is fried, stewed and baked in beer.
• Bohemian coffee is brewed with beer.
• They drink it just like that :)

Locally prepared wine is only slightly inferior in popularity to beer.

They snack on beer in the Czech Republic... with soup.

There are also cold appetizers in Prague cuisine: with a lot of spices and salt.

Good for creating thirst and encouraging visitors to buy another glass of beer.

POPULAR BEER SNACKS:

• marinated Hermelin cheese,
• brawn with onion and vinegar,
• sandwiches (Czech invention),
• herring fillet,
• fried fish,
• chops.

Marinated sausage “Utopenec”

Fatty sausage with lots of onions and sweet peppers, kept for a long time in a sour marinade, is another favorite dish of Czech cuisine.

The secrets of preparing minced meat for sausages and additives to this snack are strictly “classified” and differ in different pubs and restaurants.

• Most often served cut lengthwise and filled with pickled cucumbers.
• Marinated with pepper, onion, tomato slices.
• Sprinkle with herbs on top.

It is impossible to eat a spicy sausage without drinking beer: the drink adds unforgettable notes.

Czech jellied meat “Tlačenka”

Made from different types meat:

• pork,
• beef
• birds,
• from offal cooked in brine,
• from cartilage (brawn).

With the addition of plenty of onion, pepper and vinegar.

The mixture is filled into a natural shell or an artificial container.

Sausage (Klobasa)

Grilled sausages are sold in all Czech pubs and street stalls:

• meat,
• liver,
• wine,
• blood

Always crispy and hot.

In the Czech Republic, it is customary to eat sausages with your hands, dipping them in mustard or sauce.

DESSERTS AND BAKERY

Czech cuisine is distinguished by a huge variety of sweet dishes.

The national desserts of Prague and other parts of the country are somewhat reminiscent of European ones, and baked goods have clear Slavic roots.

The most famous local sweet dishes are pies. Classic pies made from yeast dough with jam, cottage cheese and poppy seeds can be tried everywhere.

There are also sweets that can only be eaten in the Czech Republic: “Hořice tubes”, “honey ears”, fruit dumplings, etc.

Ice cream with syrup “Hot Love” (Horká láska)

• Vanilla ice cream is poured with hot syrup.
• Syrup - made from raspberries or strawberries, sugar and butter.
• Garnish with fresh mint leaves and whipped cream.
• Sometimes lemon slices are placed on top.
• In some variations, vodka is added to the syrup.

Gingerbread “Pernik”

Gingerbread is different in all parts of the country.

The most famous is Pardubický perník (“Pardubický perník”).

This is a honey gingerbread decorated with drawings.

Most often, gingerbread is made in the shape of a heart.

“Trdelnik”

“Fool”, or “blockhead”: this is how the name of the sweet is translated from Czech.

Cinnamon and vanilla cakes baked over an open fire are the most common street baked goods.

• Places where trdelniki are made can be found on every street in Prague.
• The spread of sweets began after 2010 due to the increase in the flow of tourists. This is a marketing ploy by local merchants, invented for visitors.
• Even hamburgers in the Czech Republic are more traditional than trdelniki.
• Trdelniki are tubes sprinkled with a mixture of sugar, cinnamon and vanilla, and less often with poppy seeds, coconut flakes, and nuts.
• The baked goods are topped with honey, caramel or chocolate.

Wafers “Oplatky” (Oplatky)

The birthplace of thin, delicate waffles with filling is Karlovy Vary.

Payments were invented back in the 18th century. They taste similar to Viennese waffles.

Use as filling:

• nougat,
• chocolate,
• pieces of fruit,
• whipped cream.

Wafers are made in the shape of a coin (hence the name, which comes from the word “payment”). The payments are decorated with a relief pattern.

There are 15 varieties with different tastes:

• apple,
• nut,
• creamy,
• chocolate,
• lemon waffles,
• with the taste of tiramisu, Becherovka liqueur, etc.

Some eat it cold, others heat it up first.

“Štramberské uši”

• Honey sweetness with spices: pepper, cinnamon and anise.
• Gingerbread dough is rolled into small round cakes and baked in the oven.
• While still hot, the flatbreads are rolled into a ball.
• There is a version that Štramber ears began to be made in memory of Christians who died at the hands of the Tatar-Mongols.

Have a pleasant gastronomic experience!

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The sweet-sounding name of the capital of the Czech Republic, “Prague,” makes the hearts of hundreds of thousands, and perhaps millions, of people who have visited there beat faster. And their minds immediately begin to draw in their memory the main attractions of the city: Wenceslas Square, Charles Bridge, Old Town Square, Prague Castle, St. Vitus Cathedral, Orloj Astronomical Clock, Old New Synagogue, Old Jewish Cemetery, etc. Well, what happens to their stomach?! Perhaps the most vivid memories of Prague are associated with him, or rather with traditional dishes of Czech cuisine!

It’s not for nothing that Prague is considered the gastronomic capital of Europe. Even in medieval times, a special culture of feasting was presented here, which has survived to this day.

Don't believe me?! Try any Prague restaurant (with Czech cuisine, of course)! The successful layout of the city allows you to find food establishments for every taste and budget in every district. However, there is a certain pattern in prices and food output: near tourist routes, prices are higher and portions are smaller!

Great! We’ve decided on the establishment, let’s look at the menu and find out.

What is a must-try in Prague? Czech cuisine

Absolutely all restaurants and bars offer their visitors two types of menus:
1. "Napojovy listek"(napojovylistek): a kind of “beer card”, since the emphasis of this menu is on the traditional Czech drink;

2. "Jidelni listek"(jidelnylistek): a collection of the most colorful national Czech dishes.

Czech soup “Bramborachka”

As for Bramboracka soup, it has the status of the most unusual Czech dish. For a relatively small price, you will be offered to eat not only potato soup with smoked meats or mushrooms, but also the dishes in which it will be served. Since a fresh loaf of bread will serve as a bowl for soup.

Yes Yes! This same soup in bread is Bramborachka!

Czech soup “Cibulachka”

The following first courses are also in great demand: “tsibulachka” (cheese and onion soup);

Czech soup “Zelnyachka”

Also “zelnyachka” (sauerkraut soup),

Czech goulash soup "Gulyashova vole"

And “goulashova vole” (meat goulash soup).

Czech soup "Drštkova" - tripe soup

However, of course, the most famous Czech soup is drstkova. In ancient times, such a dish could save an entire low-income family from starvation. Since “drštkova” is prepared on the basis of inexpensive meat by-products, namely pork or beef tripe and bones. And to give it an “appetizing look,” cooks skillfully season the soup with spices and pepper.

After such a first course, the feeling of fullness will not leave you for a long time!
The recipe for vole "drštkova" is of cultural value for Prague. Therefore, not a single holiday in a Czech family is complete without national soup.

Main course

Do you love meat as a real Czech does?! The butcher shop is the second favorite place of Prague locals, after the beer pub. They go there every day, even several times! This is due to the fact that all Czech national hot dishes are prepared from various types of meat (beef, pork, lamb, poultry, etc.).

Meat

Baked boar's knee

Probably, in every establishment in Prague the signature dish is baked young boar shank (Baked boar's knee). A standard portion of such a spicy dish with pork knuckle seasoned with mustard will weigh about two kg. Therefore, for a meat tasting, you’d better invite a few friends or take it home and eat it later!

Baked rack of pork ribs with honey

In addition, you can meet classic combination pork ribs with honey, ordering the dish “Pecene veprove zebirka v medu” at the restaurant. Czech chefs pay Special attention“zhebirka” so that the pork turns out juicy and tender.

Svichkova

Don't like pork?! Try svickova in creamy sauce! Hot dish from beef tenderloin, previously stewed in sour cream and cream, served with dumplings. Soft “svichkova” just melts in your mouth!

Roast duck

Dietary poultry is also a favorite dining table Czech But duck dishes lead in the number of orders in Prague establishments. For example, “Pecena kachna” (baked duck with fruit or sauerkraut) with dumplings.

Fish

Baked fish

In general, Prague is a river city, and therefore traditional river fish dishes (carp, trout). Czechs love to experiment with fish when preparing it. different ways. But the most successful culinary experiment: baked carp with garlic and horseradish, as well as baked trout (“Peceny pstruh” - baked pstruh).

Side dishes

Any main dish must be “set off” with an appropriate side dish. Czech cuisine does not ignore this rule. In addition, the menu includes both side dishes that are familiar all over the world and native Czech ones.

The choice of additions to a hot dish is huge: vegetables, cereals, dumplings, etc. Prague restaurateurs are ready to satisfy the culinary wishes of any gourmet. A creative approach to preparing food turns an ordinary side dish into practically an independent dish. One such example is baked mashed potatoes with lard.

I'd like to talk a little about dumplings! Small balls of flour or potatoes with fruit can radically change the main dish in better side. There is no point in trying them separately; they will seem tasteless to you. But in combination with fish or meat, or with a sophisticated sauce, it’s a completely different matter!

Sauces

The final touch to any dish is the addition of sauce or gravy. The Czech name for the sauce is “omachka”, and it is prepared from completely different products (mushrooms, cream, fruits). Therefore, Czech sauces can also be sour, sweet, bitter, etc.

Snacks

In most cases, snacks offered in establishments refer to beer. Each type of beer has a specific type of snack. Thus, the “snacks” category can occupy an impressive part of the menu. After all, what is Czech beer without a good snack?!

Undoubtedly, the hot Hermelin appetizer is ideal for young Czech beer. Fried soft blue cheese is a great replacement for “boring” snacks!

Well, after a piece of peppered brawn with spicy sauce, your hand will reach for a glass of beer!

It is impossible to fully understand the beauty of the Czech Republic without tasting traditional dishes - the national pride of the country. But when you enter any, even the most modest restaurant, you are overwhelmed by the huge selection of first and second courses, not to mention the variety of beer snacks, which would be enough for a separate menu.

By the way, if you decide to taste all the most delicious and famous dishes of Czech national cuisine, you will have to put up with a couple of extra centimeters on your hips and waist - the food here is very high in calories and filling; Czechs are very fond of meat (poultry, game, pork and beef), prepared in a variety of ways. And the portions in restaurants are so large that you can easily order one dish for two...all that remains is to decide what exactly to order?

We present the TOP 10 most famous and delicious dishes of traditional Czech cuisine, which are definitely worth trying.

Traditional delicious dish(Pečené vepřové koleno) is comparable to spaghetti in Italy or pilaf in Uzbekistan and is a real gastronomic brand. Fragrant, juicy, rosy, pork knee on the bone weighs almost a kilogram when finished and is usually ordered for 2-4 people. It is prepared in every restaurant and pub, but it is served in different ways: with horseradish, tomatoes, garlic and seasonings, not to mention numerous sauces and gravies.

A baked leg with mustard and horseradish with beer will cost 200 CZK. If you order only a knee, its cost will be 150-160 CZK.

Dumplings

Dumplings are the holy of holies of Czech national cuisine. Although, the most interesting thing is that initially this dish belonged to the Austrian and German cuisine, but today it has become the national dish of the Czech Republic, its culinary symbol. Essentially, it is boiled in large quantities water or a steamed oblong piece of dough (kneaded with flour or with the addition of potatoes), which is then cut crosswise like a loaf and served as a side dish, for example, with the same baked knee. It is interesting that the dumplings themselves are insignificant and do not have a bright taste, but in combination with meat and sauces they perfectly absorb all the flavors of the main dish.

Well, if you pour the dumplings with sweet berry syrup and decorate them with fruit, you will get a delicious dessert. Dumplings are inexpensive - from 5 to 20 crowns.

Remember! Portions in the Czech Republic are generous, so do not rush to order everything at once; it is better to take second courses at the rate of one for 2-3 people.

Drowned people, klobasy, tlachenki

Beer snacks such as crackers, chips or nuts simply pale in comparison to the real Czech snack – delicious meat sausages! They are usually served grilled with a variety of sauces.

The most popular sausages that you should definitely try in the Czech Republic are:

Drowned meats, which look like utopenci on the menu, are quite vigorous pork chops soaked in a vinegar marinade; due to their bright taste, they are consumed only with beer.

Fried sausages, also known as klobasa, are a product with a less harsh taste; These delicious sausages are good on their own, but when combined with a foamy drink they become simply divine.

Tlachenka (and in Czech - tlacenka) is a meat dish reminiscent of strong jellied meat or brawn, made from pork legs, tongue or offal and eaten with vinegar. When serving, season with pepper, onion and vinegar.

Advice! In pubs and restaurants in the Czech Republic, food is always prepared in the morning and served only freshly prepared. Therefore, if you want to try the most famous dishes, it is better to go for a meal in the morning or closer to lunch, because... By evening, not a trace remains of the local delicacies of the first demand.

Please note: very often sausages are sold right on the streets of Prague. This is an old tradition, so the Czech capital is not at all surprised by the numerous chewing tourists looking at the sights with a sausage in one hand. Among the street assortment, it is worth trying Bavarian, Old Prague, Prague and Wenceslas sausages, the cost of which ranges from 50 to 80 CZK. The price includes dumplings or bread and sauces: mayonnaise, mustard, ketchup.

Vepro-knedlo-zelo

If you decide to taste local delicacies in good faith, you won’t get away with just one pork knee. Be sure to order such a hearty dish at the restaurant as Vepřo-knedlo-zelo, which is fried pork with stewed cabbage, served with dumplings.

Typically, portions of shoulder or loin are used for cooking, marinated in spices and first fried in a frying pan, and then baked in the oven. During the baking process, the pork is poured with broth and the resulting juice, so that the resulting meat is very tender and juicy, literally melting. Czechs generally love and skillfully cook pork, which is also much cheaper than lamb or beef. well and braised cabbage on the side - this is a classic of the genre, just like in Germany.

You can order this legendary dish from the Strahov Monastery for just 140 crowns.

Czech soups

It’s a real crime to be in the Czech Republic and not try the local soups – polevki. The first courses here are very satisfying, rich, and delicious. They can rightfully be considered the property of the country. Liquid transparent soups are not about the Czechs, no. Thick first courses are respected here, and to create the appropriate consistency, vegetable purees, semolina or flour mash are usually added. An unusual ingredient used in soups that adds an interesting flavor is roasted yeast.

Note! Often soups are served in a bread roll - be sure to try it, it’s very beautiful, but most importantly - delicious!

The most popular first courses in the Czech Republic are:

Česnečka – aromatic and incredibly tasty soup with garlic and smoked meats,

Pivní polévka – an original soup with beer, served with cheese croutons,

Bramboračka – famous potato and mushroom soup; by the way, this is what is traditionally served in bread,

Kulajda – thick stew with mushrooms and potatoes, flavored with sour cream, served with a boiled egg.

A serving of Czech soup costs from 40 CZK and above.

Goulash

It would seem, what makes a traditional Hungarian dish on the list of the most popular dishes of Czech cuisine? In fact, the Czechs have long borrowed it for themselves and really love and respect it. In catering establishments you can find a variety of variations of goulash - it is prepared from traditional beef and pork, but also from veal, rabbit, lamb and cold cuts. There are Szegedinsky, rural, hunting, Slovak, Hungarian and other types of goulash. We recommend trying one of its variations in authentic Czech establishments - this is not a tourist dish, so it is easiest to find it in restaurants aimed at local residents.

The cost of 200 grams of, for example, Pilsner beef goulash with dumplings is 100-120 CZK.

Fried carp

Despite the fact that the Czechs are ardent fans of pork in any form, fish is also respected here. It is especially recommended to try fried carp(on the menu - pečený kapr) - this particular dish is a must-have element of the Christmas festive table. You should also not refuse baked trout - Pečený pstruh.

1 fish costs 110-150 CZK.

Olomouc cheesecakes

Cheese is loved in the Czech Republic, especially as a beer snack. Be sure to try the soft Hermelin cheese, reminiscent of Camembert with its white mold, as well as varieties such as Pivni Syr and Zlata Niva.

But the most important cheese dish to be tasted first is the breaded and fried Olomuki cheeses. Olomuka cheese itself is made only in the Czech Republic and has a specific bad smell, which, however, completely disappears when fried. Olamuk cheese cheeses harmonize especially well with beer and regular rye bread with onions.

A serving of fried cheese (150 g) with Tatar sauce will cost 120-150 CZK.

Trdlo

You can taste trdelnik, or trdlo, also known as “fool,” mainly only on the street. This sweet pastry is made from butter yeast dough, which is wound on a metal rolling pin and fried on the grill or in the oven. The finished trdlo is removed from the rolling pin and sprinkled with sugar, poppy seeds, chopped nuts or aromatic coconut flakes.

It is interesting that similar pastries, albeit under different names, are baked and sold on the streets of Hungary and Slovakia.

One Trdlo costs 45-50 CZK, and if you add Nutella to its taste, then 60 CZK.

Strudel

Despite the fact that the Czech Republic has many national desserts (vanochki, kolache, etc.), the leader in taste and demand is the good old German-Austrian strudel, which you can recognize in the menu by the word “závin”.

It is prepared here at top level, wrapping a variety of fillings in thinly rolled unleavened dough: fruits, berries, cottage cheese, etc.

Czech cuisine can rightfully be called unique: unlike the dishes of other European countries, the dishes of the Czech Republic instantly satisfy your hunger, since they are very high in calories and satisfying, and besides, such dishes are always served with bread and other dough products, thanks to which the dishes become even more nutritious . It should be immediately noted that flour, be it a simple flatbread or a sweet bagel, occupy a very important place in the Czech diet.

Meat is an integral part of Czech cuisine. Here they prepare dishes from beef, pork, lamb, and poultry (chicken, turkey, goose, duck). The meat is served to the table along with a variety of sauces with spices and herbs. This ensures that heavy and fatty foods are easily and quickly digested. They are seasoned with mustard, ginger, cumin, marjoram, dill, parsley, and sometimes basil and cilantro. Residents of the country also love salted, pickled vegetables: sauerkraut, cucumbers, tomatoes - no meal is complete without all this.

Note to tourists! In the Czech Republic, portions are traditionally large, which is something you need to remember when ordering in a cafe or restaurant.

Fish is less popular in the country, however, there are plenty of recipes for dishes with this product. Carp, trout, and cod are especially in demand. A lot of main dishes, appetizers and side dishes are prepared from these fish varieties. Stove-fried or grilled fish is common.

There are many varieties of Czech soups: they can be vegetable, meat, with cereals, fish, and less often - seafood. The consistency of this first dish is quite thick, reminiscent of sauces. There are no fewer types of second dishes, among which Czechs prefer meat or vegetable dishes combined with side dishes. In the Czech Republic, meat and vegetables are fried, stewed, and baked.

There is great fame around the world about alcohol and Czech sweets. Among alcoholic drinks, beer is the most popular. Czech brewers surprise with a variety of flavors: this intoxicating foamy drink can have coffee, caramel, nutty, chocolate flavors and the same aroma. There are a lot of sweet pastries and other delicacies in the country - Czechs love to treat themselves to such delicacies.

It will be fascinating to learn about Czech cuisine, and on our website you can find step-by-step recipes with photos and prepare unusual traditional dishes of the glorious Czech Republic at home.

Recipes with photos of preparing traditional Czech dishes

• Garlic soup
• Boar's knee
• Czech goulash
• Utopians
• Trdelnik
• Czech dumplings
• Bramborak
• Soup in bread

Features of national Czech cuisine

The features of national Czech cuisine are very interesting: there is a variety of first courses (soups with meat, vegetables, cereals with milk, water, beer), second courses (baked, fried, vegetable stew and meat), side dishes (mashed potatoes, French fries, boiled vegetables, dumplings), snacks (sausages, cold cuts, cheeses), many salads, desserts and drinks.

Turning to history, it is important to note that Czech culture is ancient. Over the centuries in the Czech Republic, the inhabitants' preferences for food and culinary traditions have developed, and classic recipes for cooking dishes have been established and consolidated. The history of Czech cuisine has not been without the influence of others - Hungarian, German, Austrian. Russian, Ukrainian, and other Slavic peoples also had an influence. The assimilation of cultures occurred due to the geographical location of the Czech Republic and its borders with other countries. In Old Bohemian cuisine, the dominant positions were occupied by meat, bread and cereals. The latter were cooked from various grains and not only from them. Back then they preferred buckwheat, wheat, oatmeal and even hemp porridge. Meat products could be boiled, stewed and fried. Previously popular in the Czech Republic were sage and hemp.

Since the 15th century, when Czech was influenced by English, French, Spanish, italian cuisine, cooks begin to season food with a large number of spices and spices, enhancing and saturating the taste qualities of various dishes. In the 17th century, pates became famous. The ingredients chosen for them were very different: crayfish, snails, partridges, turkeys - all this served as the basis for creating delicious and unusual snacks, which to this day occupy an important place in many cuisines of the world. It was at this time that the famous Czech dumpling appeared - these are a kind of dumplings, for the preparation of which potato or wheat flour is used. They are shaped into balls, boiled in water like regular dumplings, dumplings, and before serving, cut into small pieces or oblong slices.

At the present stage, in the menu of Czech cafes and restaurants you can see a lot of soups, meat dishes, side dishes, snacks, and salads. The style of preparation of these dishes is somewhat reminiscent of Russian and Ukrainian dishes, however, the dishes still have a unique taste, the kind that can only appear as a result of their preparation by professional chefs and amateurs. This happens due to the use of special spices, herbs and all kinds of national Czech sauces by culinary people, the analogues of which do not exist in other cuisines.

Czech preferences and love for meat dishes have been preserved since ancient times, and therefore today meat is an integral part of the diet of Czech residents. Pork takes first place, followed by chicken, and then beef and other varieties. Czechs select their products very carefully and ensure that the quality remains high. Only in this case the dish will turn out the way it should be - fatty, juicy, high-calorie, very filling and aromatic.

This is interesting! In the Czech Republic, there is an opinion according to which the indigenous inhabitants of the country describe their national cuisine as the unity of three elements - meat, dumplings and beer.

The country does not have exquisite dishes, such as the French (their frog legs), Italian and Spanish (the well-known oysters), however, The Czech Republic is a country where you can eat hearty, tasty and, most importantly, inexpensive food.

Like most other European countries, in the Czech Republic it is customary to eat three times a day: breakfast, lunch and dinner. Lunch dominates. Whether at home, in a cafe, or in a restaurant - anywhere, a meal in the middle of the day should consist of the obligatory three courses - soup, a main course and a treat for dessert. From childhood, mothers teach their children that they must eat soup for lunch, because this is the basis of the basics. Homemade soup with beef or chicken broth- exactly what the stomach needs after a failure in its normal functioning, as well as after an illness. At birthdays, weddings and other celebrations, soup with beef liver dumplings, chicken, and homemade noodles is a mandatory attribute of the table. In addition to clear first courses, there are also soups with a consistency similar to cream. These are cooked with meat, vegetables, and legumes. Among others, such original soups stand out as goulash soup in bread, potato soup with marjoram (bramboračka), soup with a base of beef tripe (Dřkova vole).

After such a plump first, an equally satisfying second follows. In the Czech Republic, as we have already mentioned, this is meat. If we are talking about beef, then it is served with all kinds of sauces - tomatoes, dill, mushrooms, horseradish. The second dish for the preparation of which sauces are used is svichkova with cream or sour cream - beef tenderloin with creamy or sour cream dressing. The dish is served with lingonberries, lemon slices and dumplings. The latter’s combination with beef is simply amazing; the food receives extremely positive reviews. Pork dishes are popular in the Czech Republic. Vepro-dumpling-zelo, which can be understood as “pork, dumpling, cabbage,” rivals svichkova in cream in terms of popularity. The composition of the food is clear.

Side dishes are served with the second course. The choice of them in the country is quite large. In addition to dumplings made from yeast dough, potato dumplings are in demand. Speaking of potatoes! There is more than one option for side dishes with this ingredient: you can select french fries, boiled in pieces, mashed potatoes, potato pancakes - bramboraki (aka bamburaki), known to us as “draniks”, which are served as an appetizer with beer.

The meal ends with dessert. Here, again, you can’t do without sweet dumplings with fruit filling, sprinkled with chopped nuts, poppy seeds, cottage cheese and poured with melted butter. There are many other goodies - pies, cakes, pastries, buns, pancakes, pancakes. All this is served with jams, preserves, and milk.

As you can see, Czech cuisine is truly unique. But we will tell you about each dish further.

Main dishes

The main dishes in the Czech Republic are in wide range: there are also meat and vegetable soups, which are prepared according to a variety of classic and experimental recipes, meat products (chicken, pork, beef, turkey), which are served as main dishes along with side dishes.

First meal

The first courses are mainly soups: from vegetables, with meat cereals, aromatic herbs, spicy spices, and savory sauces. They cook it with water, milk and even beer, which, by the way, is what makes the Czech recipe unique. There are many soups. Some people, when cooking at home, adhere to classic recipes, strictly following step by step instructions with a photo or video, while others, on the contrary, are trying to create something new and add to the “arsenal” of national delicacies of the country, becoming a culinary legend. Soup in Czech is vole (polévky). Czechs make their first courses thick, aromatic, cook them in meat broth, and only then add secondary ingredients. Puree soups are popular in the country, which, depending on the products used, can have a sweetish and sour taste: to give this taste, cooks diversify the food with milk, apples, and sauerkraut. Abundance of seasonings in soups: add ginger, paprika, marjoram, thyme, ground red and black, peppercorns, cumin, bay leaf, fresh dill or parsley. To make the dishes thick, a considerable amount of chicken egg yolk, flour, semolina, pureed vegetables, butter and cream are added during the cooking process.

Tourists admire Czech soups in bread and recommend trying them. Meaning original presentation, when you can even eat a “plate”, because it is ordinary dense bread, in which the pulp is removed and the top is cut off to serve as a lid. This is how mushroom puree soup, goulash soup, onion, potato and many other vegetable soups are served.

There are no less enthusiastic exclamations from tourists because they try the national first course with beer. A great example of such a soup is ginger broth. It differs from others in that the meat is placed in a Czech intoxicating drink, brought to a boil, and then other ingredients are added - grated eggs, sour cream, butter. And just before serving, add ginger to the broth.

Czech cuisine also includes cabbage soup, that is, green vole - a dish based on sauerkraut. The Czech Republic is not the only country where such a dish is prepared, however, there is one very important nuance. Czech cooks fry cream with flour and add it to the dish. Season with red sweet pepper, paprika and cloves. But if you add sausages to the soup, you will get tsourochka.

It is also necessary to highlight the fermented milk soup with dill, which in the Czech Republic is called “koprova vole”. The peculiarity is that the dish is cooked from a mixture of meat broth with sour milk, potatoes, onions and a lot of dill are added. And in order for the taste to become even more sour, they do not skimp on lemon juice or vinegar.

In addition to soups, Czechs also prepare borscht. They are often analogues of Ukrainian first courses. However, there are also unique, exclusively national dishes, such as, for example, beet soup when the main vegetable (beets) is poured bread kvass, boil and season with butter with parsley and dill.

Second courses

There are no fewer second courses in the Czech Republic than first courses: since meat is the most important part of the diet of the country’s residents; there are a huge number of recipes with this product. Meat is fried with vegetables, mushrooms, cheese, stewed, baked.

The second dish for Czechs is not puree, noodles, pilaf, but meat, and processed in different ways. If we list meat products by popularity, then these are pork, chicken and beef. In subsequent positions are duck, pheasant, goose, and turkey. Fish dishes are much less common, although trout, carp and cod can be found in many delicious dishes in Czech cuisine, especially on the menus of gourmet restaurants. Traditionally, at Christmas, families bake carp in the oven and serve it on the table with a sauce made from garlic and sour cream or garlic and cheese.

Since the Czechs are still meat lovers, they have mastered the skill of preparing it with a bang. They adhere to the classic recipe: the meat is marinated, and the marinade is, of course, their famous beer, sprinkled with seasonings and flavored with all kinds of sweet, sour berry or fruit, hot onion or garlic sauces.

Basically, meat is subjected to several types of heat treatment - frying, stewing and baking (on the grill, grill, oven and other devices). Czechs cut the meat into large pieces or even cook it whole, like poultry, for example. They can also make small pieces if you are going to cook goulash. Czechs rarely make minced meat dishes. It is used only to make sausages or sausages, which the residents of the country themselves classify as snacks for beer.

In the process of preparing the second dish, they do not spare any seasonings: sprinkle with cardamom, basil, ginger, onion, cumin, garlic, dill, thyme, sage, coriander, marjoram, horseradish, mustard, paprika. Additives are mixed together, and therefore the food begins to play with new colors, and the rich taste qualities do not leave anyone indifferent.

Here we will talk about sauces, since most often they are served with main courses, as well as side dishes and appetizers. Оmáčky, which means “sauce” in Czech, is very important for the residents of the country. These dressings have a pleasant spicy aroma, amazing taste, and their consistency can hardly be called rare. Sauces were poured over foods back in the Middle Ages. The basis for cooking is flour fried in fat, which was diluted with water, wine, cream, milk, beer, vegetable or meat broth, depending on what class the person belongs to, that is, for whom the cook is preparing the food. We mixed dressings with herbs and spices. The traditions of making sauces have remained virtually unchanged. At this stage, popular Czech dressings are sauces made from tomatoes, cucumbers, onions, garlic, mushrooms, dill, cream, cranberries, blackberries, lingonberries, which are improved by mixing with butter, milk, and sour cream.

The most famous second courses are the following: pork ribs baked in honey, pork knee, svichkova with cream (sour cream), vepro-knedlo-zelo.

Drawing a conclusion, it should be repeated that the Czech Republic will delight you with an abundance of first and second courses. Every gourmet and meat-eater will be satisfied here.

Side dishes, salads and snacks from the Czech Republic

There are a considerable number of side dishes, salads and snacks in the Czech Republic: the world-famous dumpling, dishes made from meat (in particular minced meat), vegetables (potatoes, beans, cabbage), marinated and non-marinated cheeses, sausages (nipples, wieners), slices and many other things that are also used for making salads.

Side dishes

Among the side dishes, the Czech dumpling dominates, of course. This dish is unique, because in other countries there is no approximately similar dish. Dumpling is a symbol of the Czech Republic. It is on the border between a side dish, bread and sweets, because it can be potato (this is considered a side dish), flour (and therefore replaces bread for Czechs), sweet (and therefore refers to desserts). Every housewife in the Czech Republic knows at least three recipes for preparing this national dish. There is no single classification of food, nor is there a single recipe. Each chef experiments with ingredients, adding classic recipe something from myself. And yet, for the preparation of all dumplings there is one important condition - cook them by steaming or in boiling water. In any case, the dough is kneaded from different products. The dough consists of mashed potatoes, eggs, starch, flour, bread or buns. This is a standard set, to which other ingredients can also be added: most often vegetables, bacon, cottage cheese, semolina or corn grits, cheese, liver, fruits, herbs, and mushrooms are added. There may not be any yeast in the dough.

Popular national side dishes of the Czech Republic are also the following:

• cabbage, which is stewed fresh or sour with apples, carrots, lemon, lingonberries, bay leaves, caraway seeds and cranberries, which has a wonderful combination with baked pork ribs, knuckle and utopians.
• french fries;
• croquettes are balls or sticks made from mashed potatoes that are deep fried;
• mashed potatoes, ideally combined with fish and meat dishes and the accompanying sauces;
• green beans, which are boiled or stewed.

Snacks

It’s simply impossible to imagine the Czech Republic without appetizers, because they are traditional and are served on almost every table - without utopians, pickled hermelin, beef tartare with croutons, Olomouc cheesecakes, you can’t go anywhere.

Hermelin is a type of cheese that has edible mold on its surface. They like to marinate it in an onion-garlic mixture of sunflower oil, bay leaf, fragrant and hot pepper, as well as thyme. In this form it is served as a beer snack. If you serve hermelin as a hot dish, then it is breaded, grilled or deep-fried. The outside of the cheese has a golden crust, but the inside is runny and melts in your mouth. For serving, a sauce made from cucumbers and dill, garlic, lingonberries, and cranberries is used.

Utonets are partly an analogue of the American hot dog, only instead of a bun, meat sausages are used, which are stuffed with pickled onions, tomatoes, peppers, pickles, and the food is topped with chopped parsley or dill.

Beef tartare is a dish made from fresh minced meat and chicken egg yolk. An excellent addition to the appetizer are croutons or simply lightly browned bread, olives, sauces and seasonings.

In the Czech Republic, grilled sausages, beer cheese, and pork brawn are served with mustard-onion sauce and horseradish.

So, Czech cuisine is rich in side dishes, and even more so in appetizers, which are prepared in different ways from any ingredients. Originality and uniqueness are exactly in the Czech style.

Salads

There are few salads in the Czech Republic, but their taste is very unusual: they make dishes from vegetables (potatoes, peppers, cucumbers, tomatoes, onions), meat, and season them with Czech sauces.

One of the most famous salads in the country is Bramborov salad, which means a dish where the main ingredient is boiled potatoes. At the hostess's discretion, the salad can be varied with celery, red onions, carrots, pickles, and bacon. This dish is a traditional decoration for the Christmas table. If the food is not being prepared for a holiday, but simply for lunch or dinner, then make a salad of potatoes, onions, herbs, seasoned with warm wine or vinegar with mustard.

Bramborovy is a vegetable salad, but the first place in the Czech Republic among meat dishes is occupied by Vlashsky. This unique analogue of the famous “Olivier” deserves special attention, since it is one of the best. According to the standard, they take potatoes and green peas, but there is a meat product to choose from: it can be sausage, beef and any component at the request of the cook.

There is another special salad that has a shared history with Austrian and Hungarian cuisine. This dish is made from pickled onions, smoked meats and celery root. You can season it with any sauce, depending on your personal taste preferences.

Pastries and Czech sweets

Pastries and Czech sweets are famous throughout the world: trdelnik, trdlo, dumplings, vanochka, waffles, pancakes, pancakes, gingerbread, vanilla babka - delicacies that everyone knows about.

We talked about sweet dumplings above, however, it should be noted that only butter dough is used for them. The food is filled with cinnamon, nuts, vanilla, fruits, soft cheese, berries, cottage cheese, orange or lemon zest, and candied fruits. To pour something tasty on top, use melted chocolate, icing, jam, preserves, and butter. For serving - sour cream, custard or butter.

Trdelnik and trdlo are obligatory symbols of street festivals, fairs and any folk festivals. These are simply empty tubes that are baked over an open fire using metal nozzles, and then poured with honey, melted chocolate, caramel and sprinkled with chopped nuts, berries, poppy seeds, sugar, cinnamon, and coconut flakes.

Also popular among baked goods are rolls and braids, which are stuffed with dried apricots, raisins, fresh fruit and berries, nuts, cream cheese. Nowhere without Czech gingerbread and strudel. The latter in the Czech Republic is called “Zavin” - a puff pastry roll with apple, cottage cheese, pear, lingonberry, strawberry and other fillings.

Ring-shaped custard cakes called “Venechek” are common. They resemble eclairs. To make it with filling, take cream, whip everything, and decorate with icing, berries, nuts, chocolate.

Like many European nations, the Czech Republic has pancakes. The chefs put their soul into cooking, and therefore the delicacy turns out tender, soft and pleasant. Marmalade, syrup, ice cream, whipped cream, melted chocolate, jam, preserves - pancakes are served with these sweets, as are pancakes. You can sprinkle powdered sugar, small pieces of fruit or berries, and almond flakes on top.

Delicious Czech waffles are round in shape and golden yellow in color. Before going into the oven, drawings are made on the surface. For the filling they take cream, fruits, berries, nougat, chocolate.

The Czech Republic is simply a paradise for those with a sweet tooth. Their delicacies with a variety of fillings are simply irresistible.

Beverages

The Czech Republic can boast of drinks: we are talking here, of course, about beer, because it is thanks to this intoxicating drink that the country has become famous throughout the world.

There are a huge number of varieties of foamy drink: dark and light, with chocolate, caramel, nutty, malt flavors and various pleasant aromas coffee, burnt sugar, fruit. The most famous brands in the Czech Republic are “Velkopopovetsky Kozel”, “Krusovice”, “Staropramen”, “Pilsner Urquel”, “Budejovitsky Budvar”, “Bernard” and others.

No less popular in the Czech Republic is Becherovka, a herbal liqueur that has a high strength and is also used for medicinal purposes. To date, there is no exact step-by-step national recipe. What is known is that the alcoholic drink is brewed from anise, cloves, cardamom, cinnamon, pepper and orange peel.

Czech cuisine is also famous for rum, brandy with berry and fruit flavors, and absinthe, the strength of which is specially reduced when made for women.

If speak about soft drinks, then juices with orange, pear, apple flavors, as well as plain soda, are popular here.

What to try?

What to try in the Czech Republic? We offer you the names of popular national dishes with their brief descriptions in the table for a general acquaintance with the culinary region of the country. This will also help you if you travel around the Czech Republic - you will definitely know what to try.

Name	Description
First meal
Bramborachka	This is a soup whose main ingredient is potatoes. There are also smoked meats and mushrooms. Dressing – sour cream sauce mixed with flour. Served in bread.
Gulyashova vole	Thick first course based on beef, pork, chicken meat(with a rabbit). They also put in the offal of chicken, duck, and goose. Add cereals (usually semolina) and pureed vegetables to make the consistency thicker.
Drstkov's vole	Soup based on pork tripe. Paprika, marjoram, garlic, pepper, and thyme are used as seasonings.
Green vole	Czech cabbage soup made from sauerkraut with cream or milk.
Koprova vole	Fermented milk soup with dill.
	A thick mushroom dish with potatoes, cooked in milk or cream.
Hovezi vole with jatrovoumi dumplings	This is a beef broth soup with pieces of meat and liver dumplings. Minced liver is mixed with the bun, soaked and added to the dish.
Cybul's vole	Onion dish with pieces of rye bread and cheese. The base is broth made from bones or meat.
	This is a garlic soup with the addition of whipped chicken eggs to make the food thicker.
Second courses
Veprovi rizek	This is a chop that is breaded and fried. Made from pork.
Vepro-knedlo-zelo	Baked pork meat with sauerkraut and dumplings.
Boar's zebir baked in honey	These are pork ribs that are marinated in a honey marinade and then baked.
Liver boar's knee	Baked dish from boiled pork knuckle. Boiled with carrots, onions, garlic, celery, spices. For serving - sauerkraut, pickled cucumbers, potatoes, herbs, garlic.
Baked boar yatra	This is liver that is chopped and baked in the oven, and then served with onions or sauce.
Pechena kachna	Baked Domestic bird(mostly goose, duck), smeared with honey. For serving – dumplings, sauerkraut.
Liver pstruch	A dish of oven-baked, grilled fish - trout, to which rosemary, pepper, garlic, and thyme are added.
Svichkova with sour cream	This is a stewed main course of beef, which is served with a milky sour cream sauce made from whipped boiled vegetables.
Tradisni smazheni kapr	A dish of carp baked in the oven.
Hovezi goulash with dumplings	This is a dish of beef meat, which is cut into pieces and served with dumplings made from potatoes or hollow dough.
Ekhnesi with rosemary	Baked lamb meat (legs, ribs, vertebrae, necks) with rosemary. Served with cranberry or lingonberry sauce.
Bramborova case	This is mashed potatoes.
Bramborov storage facilities	A dish known to many. These are French fries. Only in the Czech Republic is it boiled, fried, or baked.
Dusene Zeli	Cabbage stewed with spices.
Dusene kusane zeli	Stewed sauerkraut.
	These are balls of mashed potatoes that are deep fried.
Fazolovo Luski	Green beans are boiled or stewed.
Grilovane koblaski	Sausages made from a meat product, grilled and served with mustard or other sauce.
I'm putting hermelin on it	Marinated mold cheese.
Olomouc critters	This curd cheese half ready. Mix with butter and spread on toast.
Pivni sire taxation	This is a special beer cheese.
Tatarsku beeftek with salmon	Tartar, where the main ingredient is raw salmon. Serve on lettuce leaves - lemon, croutons, pepper, salt.
Tlachenka	Pork brawn.
Utopians	Marinated meat sausages, which are cut and stuffed with pickles, tomatoes, bell peppers, pickled onions and pepperoni before serving.
Khovezi tatarak with toppings	Raw minced beef mixed with egg yolk. To submit - Rye bread, croutons, garlic, onions, seasonings.
Bramborov salad	Potato and tomato dish with cucumbers, carrots, celery, bacon, parsley and red onion. Dressed with your choice of wine, vinegar or mustard.
Vlashski salad	Meat salad (ham, beef is used) with potatoes and green peas.
	Braided bun with fruit, berry, nut filling or dried fruit (raisins, dried apricots).
	A bagel-shaped cake that is filled with protein, butter, custard cream, poured with icing, and decorated with nuts or berries.
	Roll made of thin puff pastry. For filling they take fruits, berries, nuts, chocolate, cottage cheese, and for serving - ice cream, cream, chocolate or vanilla sauce. Similar to strudel.
Dumplings	Baked “flatbreads” with vanilla, nut, curd, cheese, lemon, orange (zest), berry, and fruit fillings. Drizzle with jam or marmalade, melted chocolate, and butter. And for serving - sour cream, custard.
	Kalach with different fillings - berries, fruits, nuts, cheese filling. They also make it with dried fruits.
	Round waffles filled with fruits, chocolate, nougat, and whipped cream.
Executioners	Pancakes sprinkled with berries or pieces of fruit, coconut, powdered sugar, vanilla, cinnamon. Served with jam, melted chocolate, syrups, marmalade, whipped cream.
	This is gingerbread. It can be filled with jam, preserves, condensed milk or without filling at all.
Trdelnik, trldo	Baked tubes, which are sprinkled with chopped nuts, coconut flakes, sugar, cinnamon, poppy seeds, and poured with melted chocolate, caramel or honey.

Our exploration of Czech cuisine has come to an end. Now you know about its features, what main dishes, side dishes, appetizers, salads and desserts are “ business card"of this European country. Return to step by step recipes listed on our website, cook at home and enjoy excellent dishes.