Knedliks
These are Czech dumplings made from wheat or potato flour, boiled in water and formed into balls, then cut into slices and served hot.
Goulash
A very popular dish in bars. It has many variations, but the most common is to cut the beef into large chunks and pour over a thick, slightly spicy sauce. Goulash is usually served with raw chopped onion and horseradish. (It should be noted that the name of the dish comes from the Hungarian word "gulyás", which is more like a soup.
Czech goulash is more similar to the Hungarian dish perkelt.) One type of goulash is savory goulash, which, as the name suggests, is cooked with seasonings, but it is not as spicy. Segedinsky goulash is made from 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 side dish.
Pork goulash
The main dish of Czech cuisine. It is served in the same way as beef goulash, with the exception of meat: it is made from pork.
Drowners
A delicacy served with beer. These are sausages that are pickled with vinegar, vegetable oil, onion, red pepper and various spices. Such preparations are usually made in the beer shops themselves or at home.
Svichkova on sour cream
Beef tenderloin in cream. The method of preparing a homemade dish and a dish served in a bar is different. But even the quality and taste depend on the bar. But as a rule, the tenderloin is marinated and then fried with root vegetables and onions. When the meat is ready, you need to take out the vegetables and the shtava (meat juice) and wipe them. The sauce is made from cream and flour.
The meat is cut into slices and served with sauce, bread dumplings, a slice of lemon with whipped cream and cranberry sauce. Despite the fact that the name comes from a certain type of meat, the word "svickova" can also be attributed to the sauce and served with other meats, such as venison or rabbit.
Svichkova on sour cream is often called the sweet brother of Czech goulash. This is a beef tenderloin that is fried in a pot and served with a creamy sauce. Carrots give it sweetness. Served with cranberries and whipped cream.
Fried pork with dumplings and cabbage
It's for real traditional food in the Czech Republic. The basis of this dish is pork, which is served with dumplings and sauerkraut. It, of course, may seem bland and greasy, but it is one of the most beloved Czech dishes, and in Prague it can be found in many restaurants.
fruit dumplings
There are many variations of this dish. Bread and potato dumplings are also very popular. Bread is often served with gravy in which the dumplings can be dipped. Potato dumplings are served as an additional dish to fried or smoked meat. Shpekove dumplings are made from fatty bacon and are no longer so popular.
The filling of fruit dumplings is made up of various fruits, but most often it is 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 stuffed with fruit, jam or cottage cheese.
Smazhak
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 big round waffles. They must be served piping hot. There are payments with chocolate or nut filling, lots of options.
Houska
This is a Czech bun. It is prepared from wheat flour, water, yeast and salt. Sprinkle with poppy seeds, cumin or salt on top. So tasty, so sweet yeast bun with an egg is available in almost every Eastern European country. As a rule, it is a braided bun with or without raisins. The Czechs and the inhabitants of Bohemia call it "houska".
For Jews, this is challah. This bun is similar to a French brioche. It is incredibly tasty both on its own and with butter or fried. Leftover buns can be used to make bread pudding or popsicles.
Pechena kahna
This roast duck bohemian. Served with bread dumplings and stewed red cabbage. Previously, duck or goose dishes were too expensive to afford to eat every day, so such a dish was served only on special days.
Biftek
This is a medium rare steak. If you want to order a fried steak, don't forget to say "baked". It is usually served with french fries and sometimes an egg.
Fried chicken cutlets
Cutlets rolled in breadcrumbs. They are very similar to Wiener Schnitzel, but Czech cuisine does not usually use cheese. This dish is usually served cold. potato salad or boiled potatoes.
Chicken breast
Served with any side dish, but most often with potato pancakes(rubbed on a grater and fried in the form of pancakes).
Fried rabbit
Fried rabbit is a very popular dish, although it is rarely seen in restaurants. Such lean meat can be cooked in different ways: in cream sauce, fry with garlic or cook without seasonings with vegetables and onions.
Czech dishes have many ways of preparation. If you like the dish itself, but don't like the sauce, just order it without the sauce ("bes omachka").
In the Czech menu you can find the following names:
- Směs - for example, "Kuřecí směs". This means that the meat is cut into small pieces.
- Prsa- chicken breasts.
- Piquant, Ďábelský, Pálivý - the dish is served with spicy sauce.
Finely chopped meat with fat and spices stuffed into a natural gut and grilled on the grill is the best snack for beer. You can easily make your own, or you can buy in the store, both fresh and frozen. By the way, freezing has practically no effect on high-quality sausages. With proper and slow defrosting, they will not lose their taste. And of course, you need to completely defrost the sausage for frying, it should not be defrost in a frying pan or coals, this will kill the taste and juiciness of the meat.
Sausages on the grill
Whether you bought your sausages from the store or made your own, our cooking tips will come in handy.
Sausages are best fried at a low temperature. Therefore, you must wait until the coals are completely burned out, or, if possible, set the grate higher than is set for frying meat.
The grate must be greased so that the casing of sausages does not stick to it.
Before putting the sausages on the grate, they need to be dipped in boiling water for a second so that the shell sits tighter, does not release juice and does not burst.
Do not cut sausages if they are made in a single string. Just lay them in a spiral on the grate. Otherwise, fat will flow out of them, and they will turn out dry.
- When frying on coals, you can prick each sausage in two places with a toothpick. This is done so that the shell does not tear from the heat. You need to do this when laying sausages on the grill.
- Turn the wire rack often during roasting so that the sausages cook evenly.
- You need to fry sausages for a short time, about 15-20 minutes. If longer, then you will get a dry and burnt snack.
Other frying methods
Sausages can also be fried in a pan, baked in the oven or in an air grill. You can also use a microwave with grill mode.
It is better to take a frying pan with a thick bottom, if possible - cast iron. It warms up best and keeps the temperature. Heat the oil in a frying pan, then reduce the fire to a small one, put the sausages, after pricking them from the ends with a toothpick. Fry over low heat, constantly turning over and slowly adding fire. By the middle of frying, it should be medium. So fry on it. Fry for about half an hour, but it depends on the size of the sausage.
The oven for frying sausages must be heated to 200 degrees. You can put them on a baking sheet greased with oil. And you can wrap it in foil, bake for 15-20 minutes, and then open the foil and pour the remaining 10-15 minutes on the sausages with the fat rendered from them.
In an air grill, sausages can be cooked without oil, and even with a side dish, which is especially convenient.
Homemade sausage recipes
The best sausages are those that are cooked in your own kitchen. In addition, at home you can cook sausages according to the recipe that you like, and not depend on the chefs of the manufacturer.
There are a few tricks that are relevant to any recipe.
The hardest part is the guts. You can clean them yourself, or you can buy ready-made frozen ones in the store. There is another way: ask a butcher you know in the market to prepare sausage casings for you.
Frozen intestines should be soaked in water, then washed in several waters, before washing, the intestines should be turned out, and after washing, soaked in warm water with vinegar for three hours.
Meat and fat should ideally be chopped into small pieces with a knife, but you can also pass them through a large meat grinder grate.
If there is no special attachment for sausages in the meat grinder, then you can use a plastic bottle to stuff the minced meat into the intestine. We cut the bottle across, and pull the intestine onto the neck - further on the principle of a culinary syringe.
If you have prepared sausages in advance, then you need to store them in the coldest section of the refrigerator for no more than two days. They can not be stored in a bag or cling film, they will suffocate and become slippery. It is best to wrap sausages in paper (you can take parchment for baking), experts also advise wrapping them in a cloth napkin. It is necessary that the sausages "breathe".
Kupaty
1 kg fatty pork
3 onions
1 tbsp lemon juice
½ head of garlic
Ground black pepper
Cinnamon
Carnation
Khmeli-suneli
Salt
Pork intestines
Step 1. Pass the meat, onion and garlic through a large meat grinder. Mix, salt.
Step 2. Grind the spices in a coffee grinder and add to the minced meat. Add lemon juice. Mix again.
Step 3. Tie the prepared intestine on one side into a knot. Start with stuffing. After each sausage, tie the intestine into a knot.
Step 4. Grill kupaty until golden brown.
Czech sausages
500 g beef
1 kg pork
300 g pork belly
300 ml milk
200 ml cream
200 ml dry white wine
Nutmeg
ground cloves
Salt
Step 1. Pass the pork, beef and brisket through a large meat grinder.
Step 2. Add spices and salt. Stir, put in the refrigerator for 8 hours.
Step 3. Soak the loaf crumb in milk for 15 minutes. Then knead and add to minced meat together with milk.
Step 4. Knead the minced meat with a blender or mixer, gradually adding cream.
Step 5. Stuff the intestines with minced meat, twisting them every 15 cm or tying them with a thread.
Step 6. Pierce each sausage with a toothpick in several places.
Step 7. Fry sausages on coals, a pan or in an oven.
Bavarian sausages
1 kg pork
250 g beef
1 bulb
80 ml cream
Parsley
Black and white pepper
Salt
Pork intestines for casing
Step 1. Chop the meat, chop the onion very finely.
Step 2. Add spices, salt and parsley. Leave in the refrigerator for 2 hours.
Step 3. Add cream, mix and leave the minced meat in the refrigerator for another hour.
Step 4. Fill the intestines with minced meat, twisting the intestine every 15 cm. And again keep the sausages in the refrigerator for a couple more hours.
Step 5. Boil sausages in hot water but not brought to a boil. Cook for 15 minutes.
What kind of sauce do you need
Almost any hot sauce that we use for meat, for example, tomato sauce, is suitable for sausages. Tkemali or satsebeli goes well with them. Also try mustard, but not sweet Dijon, but spicy Russian mustard.
Finely chopped meat with fat and spices, stuffed into a natural gut and grilled on the grill - the best snack for beer. You can easily make your own, or you can buy in the store, both fresh and frozen. By the way, freezing has practically no effect on high-quality sausages. With proper and slow defrosting, they will not lose their taste. And of course, you need to completely defrost the sausage for frying, it should not be defrosted in a pan or coals, this will kill the taste and juiciness of the meat.
Sausages on the grill
Whether you bought your sausages from the store or made your own, our cooking tips will come in handy.- Sausages are best fried at a low temperature. Therefore, you must wait until the coals are completely burned out, or, if possible, set the grate higher than is set for frying meat.
- The grate must be greased so that the casing of sausages does not stick to it.
- Before putting the sausages on the grate, they need to be dipped in boiling water for a second so that the shell sits tighter, does not release juice and does not burst.
- Do not cut sausages if they are made in a single string. Just lay them in a spiral on the grate. Otherwise, fat will flow out of them, and they will turn out dry.
- When frying on coals, you can prick each sausage in two places with a toothpick. This is done so that the shell does not tear from the heat. You need to do this when laying sausages on the grill.
- Turn the wire rack often while roasting so that the sausages cook evenly.
- Fry sausages for a short time, about 15-20 minutes. If longer, then you will get a dry and burnt snack.
Other frying methods
Sausages can also be fried in a pan, baked in the oven or in an air grill. You can also use a microwave with grill mode.frying pan it is better to take with a thick bottom, if possible - cast iron. It warms up best and keeps the temperature. Heat the oil in a frying pan, then reduce the fire to a small one, put the sausages, after pricking them from the ends with a toothpick. Fry over low heat, constantly turning over and slowly adding fire. By the middle of frying, it should be medium. So fry on it. Fry for about half an hour, but it depends on the size of the sausage.
oven for frying sausages, it is necessary to heat up to 200 degrees. You can put them on a baking sheet greased with oil. And you can wrap it in foil, bake for 15-20 minutes, and then open the foil and pour the remaining 10-15 minutes on the sausages with the fat rendered from them.
IN aerogrill sausages can be cooked without oil, and even with a side dish, which is especially convenient.
Homemade sausage recipes
- The best sausages are those made in your own kitchen. In addition, at home you can cook sausages according to the recipe that you like, and not depend on the chefs of the manufacturer.
- There are a few tricks that are relevant to any recipe.
- The hardest part is the guts. You can clean them yourself, or you can buy ready-made frozen ones in the store. There is another way: ask a butcher you know in the market to prepare sausage casings for you.
- Frozen intestines should be soaked in water, then washed in several waters, before washing, the intestines should be turned out, and after washing, soaked in warm water with vinegar for three hours.
- Meat and fat should ideally be chopped into small pieces with a knife, but you can also pass them through a large meat grinder grate.
- If there is no special attachment for sausages in the meat grinder, then you can use a plastic bottle to stuff the minced meat into the intestine. We cut the bottle across, and pull the intestine over the neck - further on the principle of a culinary syringe.
- If you have prepared sausages in advance, then you need to store them in the coldest section of the refrigerator for no more than two days. They can not be stored in a bag or cling film, they will suffocate and become slippery. It is best to wrap sausages in paper (you can take parchment for baking), experts also advise wrapping them in a cloth napkin. It is necessary that the sausages "breathe".
Kupaty
Kupaty Photo: Shutterstock.com
Recipe for 1 kg of fatty pork
3 onions
1 tbsp lemon juice
½ head of garlic
Ground black pepper
Carnation
Khmeli-suneli
Pork intestines
Step 1. Pass the meat, onion and garlic through a large meat grinder. Mix, salt.
Step 2. Grind the spices in a coffee grinder and add to the minced meat. Add lemon juice. Mix again.
Step 3. Tie the prepared intestine on one side into a knot. Start with stuffing. After each sausage, tie the intestine into a knot.
Step 4. Grill kupaty until golden brown.
Czech sausages
Czech sausages Photo: Shutterstock.com
Recipe 500 g beef
1 kg pork
300 g pork belly
300 ml milk
200 ml cream
200 ml dry white wine
Nutmeg
ground cloves
Step 1. Pass the pork, beef and brisket through a large meat grinder.
Step 2. Add spices and salt. Stir, put in the refrigerator for 8 hours.
Step 3. Soak the loaf crumb in milk for 15 minutes. Then knead and add to minced meat together with milk.
Step 4. Knead the minced meat with a blender or mixer, gradually adding cream.
Step 5. Stuff the intestines with minced meat, twisting them every 15 cm or tying them with a thread.
Step 6. Pierce each sausage with a toothpick in several places.
Step 7. Fry sausages on coals, a pan or in an oven.
Bavarian sausages
Bavarian sausages Photo: Shutterstock.com
Recipe 1 kg pork
250 g beef
1 bulb
80 ml cream
Parsley
Black and white pepper
Pork intestines for casing
Step 1. Chop the meat, chop the onion very finely.
Step 2. Add spices, salt and parsley. Leave in the refrigerator for 2 hours.
Step 3. Add cream, mix and leave the minced meat in the refrigerator for another hour.
Step 4. Fill the intestines with minced meat, twisting the intestine every 15 cm. And again keep the sausages in the refrigerator for a couple more hours.
Step 5. Boil sausages in hot water, but not brought to a boil. Cook for 15 minutes.
What kind of sauce do you need
Almost any hot sauce that we use for meat, for example, tomato sauce, is suitable for sausages. Tkemali or satsebeli goes well with them. Also try mustard, but not sweet Dijon, but spicy Russian mustard.
Publication date:
2015-04-22
“A piece of fried ham, soaked in brine, and with potato dumplings sprinkled with cracklings, and with cabbage! Real jam! After that, beer is drunk with pleasure!... What else does a person need?
"The Adventures of the Good Soldier Schweik" by Yaroslav Gashek
The annual pilgrimage to the Czech Republic by millions of tourists from all over the world is associated not only with a rich historical heritage and unique ancient architecture. A full-fledged attraction of this country can be called national cuisine.
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 have enriched Czech cuisine with all kinds of sausages and various types cabbage, from the south - she got thick rich soups, goulash and the tradition of generously seasoning dishes with spices, and porridge, dishes from meat offal and pastry can be considered the contribution of the east.
At first glance, Czech cuisine is quite simple and uncomplicated. It is based on dishes from meat and poultry, potatoes and flour products, ideally combined with the main Czech drink - beer. But the devil, as they say, is in the details. Upon closer examination, one can see that the success of Czech cuisine is based on the use of selected meats and other products of the highest quality, their skillful preparation and a generous selection of various sauces, spices and seasonings.
The Czechs themselves like to say that their national cuisine is based on the trinity: “meat-dumplings-beer”.
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 lovers of hearty, tasty and, most importantly, inexpensive food, the possibilities are simply endless. Portions in the Czech Republic are huge (and the farther from the tourist centers - the more), the prices are moderate, and you can skip a glass of freshly brewed beer with a traditional set of snacks in any establishment literally at every step - from a simple bowl to a popular restaurant.
Czech cuisine will be of particular pleasure to meat-eaters - most of its dishes are based on the use of meat (mainly pork) and poultry (duck, turkey). Fish in the Czech Republic can be found, but rarely. Czechs eat mostly freshwater fish. The main Czech fish is the carp. Baked in sour cream and garlic sauce, it is a traditional Christmas dish.
An important place in the Czech national cuisine is occupied by soups and, of course, dumplings - boiled or steamed flour products vaguely reminiscent of wet bread. Plentifully poured with sauce, they are served to various dishes as a side dish.
Traditional Czech soups
Soups, or in Czech polevky, occupy an important place in Czech cuisine. Czechs prefer thick, fragrant soups on meat broth and mashed soups with an interesting sour-sweet flavor range (for "sourness" soups usually add sauerkraut, sour milk or apples). Cooks do not skimp on seasonings, adding large quantities of cumin, marjoram, thyme, ginger, bay leaf, pepper, paprika and fresh herbs - dill, parsley. For density, egg yolks, semolina, flour, mashed vegetables, cream, butter are added to them. Because of their thick consistency, many Czech soups are easily confused with sauces.
Constant delight among tourists coming to the Czech Republic cause soups in bread. The soup is served in special bread "pots", inside of which the crumb has been removed. The crispy pot is topped with a pre-cut bread lid. Such a serving is typical for meat goulash soup, mushroom puree soup, thick potato, onion and many other soups. As a rule, each Czech restaurant has its own, signature recipe soup in bread. And it is so delicious that you yourself will not notice how you will eat not only the contents, but also the crispy pot itself, soaked in thick meat flavors and aromas!
As light first courses, meat and chicken broths seasoned with garlic, cheese and croutons are most often found.
Traditional Czech soups include:
bramborova polevka or bramboračka - thick potato soup with smoked meats and/or mushrooms according to an old Czech recipe. Dressed with sour cream mixed with flour. Often served in bread.
gulašova polevka- goulash soup. A popular thick soup based on pork, beef, poultry or rabbit meat. In addition to meat, offal, chicken and duck giblets can be added to it. It is thickened with flour fried in butter or lard, semolina or mashed potatoes and vegetables. It is also traditional for him to serve in bread.
česnekova polevka or česnečka - garlic soup with potatoes and smoked meats, can be prepared both quite thick (then beaten eggs are added to it), and more liquid. Often served with croutons.
koprová polevka- dill soup sour milk according to an old recipe. It is generously flavored with sour cream and fresh herbs. And although the head after Czech beer hurts extremely rarely, but if you interfered with it the night before with absinthe, liquor, slivovitz or Becherovka, this is the best remedy hangover.
cibulova polevka or cibulačka - onion soup with croutons and cheese. Prepared in meat or bone broth. Onions are fried in lard. It has a rich, pungent taste.
hovězí polevka s játrovými knedlíčky - beef soup with liver dumplings. The "highlight" of this soup is dumplings, kneaded from slices of bread soaked in milk and minced liver.
kulajda- kulajda or South Bohemian potato-mushroom soup - an old recipe for a first course from southern Bohemia. It is rightfully considered one of the masterpieces of Czech cuisine. Prepared with milk or cream. It has a thick texture, white color and rich mushroom aroma.
zelna polevka- sauerkraut soup. We can say that this is cabbage soup of Czech cuisine. It is prepared plain or with the addition of milk (cream) and thickened flour fried in butter.
dršťková polevka- tripe soup. A thick rich pork tripe soup, a traditional dish of Czech peasants. Generously seasoned 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. The first place in popularity is held by pork, followed by chicken, in third place is beef. Duck, turkey, goose, pheasant dishes are also common. Fish is much less popular, although in big restaurants you will always find a few dishes of trout, carp or cod. It is usually fried, baked in the oven or grilled. The traditional Christmas dish is baked in the oven. carp. It is baked under sour cream and garlic or cheese garlic sauce.
Since the Czechs are meat-eaters, they cook meat dishes excellently. The meat is pre-marinated, often in the beloved Czech beer. The main methods of preparing second courses are stewing, frying and baking, including grilling (charcoal). Czechs prefer meat cut into large pieces, whole (such as roasted duck or pork knuckle) or smaller pieces for goulash. Minced meat dishes are not typical for Czech cuisine, with the exception of wieners and sausages (utopets), which the Czechs themselves refer to as beer snacks rather than main dishes.
In the preparation of second courses are generously used seasonings and spices- onion, garlic, mustard, horseradish, marjoram, paprika, cumin, ginger, thyme, sage, coriander, cardamom, basil, dill.
Sauces, or omáčky, occupy a special place in Czech cuisine. They are served with second courses, appetizers, side dishes and dumplings. Czech sauces are mostly thick, with rich flavors and aromas. Traditions of their consumption date back to the Middle Ages. The basis for the preparation of ancient sauces was the frying of flour in fat, which was diluted, depending on the affiliation of the eaters to one or another class, with water, meat or vegetable broth, wine, milk, cream and even beer. They added spices, roots and herbs. Since that time, the technology for making sauces has changed little.
Sauces traditional for Czech cuisine are: garlic, tomato, cucumber, dill, onion, mushroom, creamy, lingonberry, cranberry, blackberry. To improve the taste properties, butter, cream, milk, sour cream are added to them.
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Main second courses
Baked pork knee (Pečené vepřové koleno)
A dish with which most tourists associate the Czech Republic. The main dish of Czech cuisine is prepared from fresh pork knuckle- parts from the middle of the lower leg to the middle of the thigh. The shank can be baked in different ways. The conceptual difference between most recipes is the absence or presence of a boil stage. According to the traditional recipe, the shank is first boiled in broth or beer with the addition of various roots (celery, carrots), onions, garlic and spices, and then grilled. Served with sauerkraut or stewed cabbage, potatoes, pickled cucumbers, garlic and herbs.
Baked pork ribs in honey (Pečená vepřová žebírka v medu)
The "highlight" of this recipe is a special marinade based on honey. Before baking, the ribs are marinated for a long time, and then baked for a long time over low heat, which is why they practically melt in your mouth;
Vepro-knedlo-zelo (Vepřo-knedlo-zelo)
Another old Czech dish of baked pork, dumplings (a special Czech "bread" side dish, but more on them later) and stewed sauerkraut. By glorious Czech tradition richly poured with thick gravy.
Svichková on sour cream (Svíčková na smetaně)
Stewed young beef or veal tenderloin with sauce. For this dish, the meat is selected especially carefully, and marinated in spices for 1-2 days before cooking. Sauce plays a key role in the taste of the finished dish. It is prepared on the basis of vegetables stewed in meat broth, which are then whipped to a puree state. For taste, milk, cream or sour cream is added to the sauce. The addition of berry sauces or even jam from sour berries - cranberry, lingonberry, blackberry - gives a special piquancy to the dish. Well, a few slices of dumplings, served with the dish, will help you soak up the whole sauce.
Other second courses
veprovy rizek - breaded fried pork chop. It is a Czech variety of schnitzel or escalope. The dish got into the national Czech cuisine under the influence of close proximity to Germany and Austria-Hungary.
rečena vepřova játra - baked pork liver . It cooks very quickly so that the inside of the liver remains soft pink. Served with fried onions and thick flour sauce.
Goulash with dumplings
hovězí gulaš s knedlíkem - beef goulash with dumplings. traditional recipe cooking stew in thick gravy. "Migrated" to Czech cuisine from Hungarian neighbors. And so that not a single drop of fragrant meat gravy is wasted, several pieces of potato or flour dumplings are attached to the dish. There are a great many recipes for making the “correct” Czech goulash, only pieces are the same ingredients in them. juicy meat, onions and tomatoes ( tomato paste). Everything else (garlic, pepper, paprika, ginger, coriander and other spices) is at the discretion of the cook.
Duck with dumplings
pečene kachna - roast duck or goose. Belongs to the category of festive dishes of Czech cuisine. The whole baked bird is served with sauerkraut and dumplings. To get a crispy fragrant crust, the bird can be smeared with honey or a specially prepared honey mixture with salt and spices.
Lamb with rosemary
jehněčí na rozmarynu - lamb baked with rosemary. A delicious dish of rare lamb on the Czech table. Fresh sprigs of rosemary add piquancy to the dish. For baking, various pieces of lamb can be taken - the vertebral part (hřbetu), ribs (žebírka), neck (krk) and leg (kýta). Various variations recipes allow the use of garlic, olive oil, lemon and even marmalade. Often a sauce of sour berries (lingonberries, cranberries) is served with the dish. Another variety of lamb dishes is bohemian meat. To prepare the dish, soft lamb is cut into rectangular pieces, fried and stewed with onions and potatoes.
traditional smaženy kapr - baked carp. One of the few fish dishes Czech cuisine, which can be called the main Christmas dish of the country. Traditionally served at the festive table at Christmas. Carps on this occasion are fattened special - large and fat. The fish is baked with sour cream and beer sauce, onion and lemon. The abdomen can be stuffed with browned onions, carrots, champignons. Before cooking experienced housewives soak the carp in beer for 1-2 days (necessarily in the dark). It is customary to wear scales from the Christmas carp in your wallet all year round - it is believed that they attract money and wealth.
pečený pstruh - baked trout. Another one of the few fish dishes in Czech cuisine. The fish is baked with lemon and spices - rosemary, thyme, garlic, pepper. Bake fish different ways- on the grill, on coals, in foil.
Czech side dishes
Describing Czech side dishes(přílohy), the story can be divided into two parts - about dumplings and everything else.
Indeed, in almost no country in the world there is a dish that even remotely resembles Czech knedlik(knedlik). It stands on some special step between bread and side dishes, replacing both for the Czechs themselves. Although if you do small digression into history, you may be surprised to find that dumplings are not at all an invention of Czech culinary specialists. They came to the Czech Republic from Germany and Austria. And the name of the dish itself has quite German roots and comes from the German “knödel”. However, knodels, used in southern Germany and Tyrol and being siblings (or, to be more precise, great-great-grandfathers) Czech dumplings, failed to develop to the status of a "brand", and remained an inconspicuous phenomenon of regional significance on the culinary map of these countries. Czech dumplings have received the official status of one of the main national symbols of the country, and every self-respecting Czech hostess knows at least three recipes for the most “correct” dumplings own cooking: potato, flour (bread) and sweet.
So, what is a classic Czech dumpling? Here comes the biggest problem. There is absolutely no way to classify dumplings into “correct” and “wrong” ones - there are many options for their preparation, in each region (what a region - in every family!) The recipe for dumplings is different and, of course, the most authentic and delicious.
In fact, all dumplings have one thing in common - steaming or in boiling water a dough-like mass mixed from the most various ingredients. The composition of the "dough" may include mashed raw or boiled potatoes, flour, starch, an egg, pieces of stale bread or a roll soaked in milk. This basis can be supplemented with the most different products: cottage cheese, corn or semolina, liver, bacon, cheese, vegetables, mushrooms, greens. When sugar, fruits and berries are added to the dough, sweet dumplings are obtained, which are used in Czech cuisine as a dessert. They can be served with sweet sauces, ice cream, fruit, poppy seeds, nuts and chocolate.
Depending on the recipe, the dough for dumplings can be yeast and yeast-free.
The beauty of dumplings lies in the fact that, having an inexpressive taste in itself, because of their consistency, they perfectly absorb all the flavors of the main dish. Therefore, they are perfect for thick soups and various sauces for which Czech cuisine is famous.
From traditional side dishes Czech cuisine includes:
- bramborová kaše- mashed potatoes. Perfect with meat dishes with thick sauces and fish;
- bramborove hranolky - classic potato fries. Czechs are generally very fond of potato side dishes, so you can find potatoes in a variety of options on the menu. - boiled, baked, with fried bacon, garlic, dill, etc.;
- krokety - croquettes. Deep fried balls of mashed potatoes. They can take the form of small sticks, roses and others;
- dusene zeli (stewed cabbage) And dušene kysane zeli(stewed sour cabbage) - prepared from sauerkraut. Another popular Czech side dish. Served both on its own with second courses, and as part of complex side dishes. It pairs perfectly with pork knuckle, drowned fish, baked ribs and other traditional Czech dishes. It can be prepared from white and red cabbage, with the addition of bay leaves, cumin, cranberries, lingonberries, carrots, apples;
- fazolove lusky- boiled or stewed green beans.
Beer snacks
A story about Czech cuisine would be incomplete without mentioning traditional beer snacks. Drinking beer in the Czech Republic is a centuries-old national tradition, which is supported by millions of tourists who come to the country with pleasure. In each drinking establishment you will find an impressive list of snacks that can quickly kill the most hungry worm and from the best side emphasize the taste merits of numerous types of beer - dark, semi-dark, ruby, light, bitter, sour, smoked, wheat and many, many others.
The goals of any good beer snack are twofold: to emphasize the unique taste of the foamy drink and to create a thirst, leading to the order of the next glass. Given the second, the bulk of Czech beer snacks are distinguished by an abundance of salt and all kinds of spices.
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Main snack dishes
Marinated hermelin (nakládaný hermelín)
Hermelín means "ermine" in Czech. This is the name of the variety of soft fatty cheese from cow's milk, with white mold on the surface. By their own palatability Germelin is similar to French Camembert. Served as an appetizer white wine. As a beer snack, it is served marinated. To do this, the cheese is soaked for two weeks in a special marinade based on vegetable (rapeseed) oil with the addition of spices - onion, garlic, allspice and black pepper, chili pepper, bay leaf, thyme and pickled hot pepper"feferoni" (pálivé feferonky).
How hot snack hermelin is served deep fried in breadcrumbs ( smažený hermelín) or grilled ( grilovany hermelín). During heat treatment, all facets of the taste and aroma of cheese are revealed. Outside, the cheese is covered with a delicious crispy crust, and inside it has a gentle fluid content that literally melts in your mouth. Served with garlic, cucumber-dill, cranberry or lingonberry sauce.
Drowned people (utopenci)
Drowned people - translated from Czech as "drowned people". Fatty meat sausages (marinated in a sour marinade for about two weeks) with an original serving - each sausage is cut lengthwise, circles of tomato, pickled onions, sweet peppers, pickled cucumbers, pickled pepperoni peppers, etc. are put into the cut. Sprinkle generously with fresh herbs on top.
Beef tartare with toasted bread (hovězý tatarák s topinkami)
Tartar with bread
It is a variant of the famous Tatar snack made from raw ground beef with egg yolk. Served with crispbread and spices - red and black pepper, garlic, pickled onions, olives and various sauces. It is better to try tartare in proven places, with guaranteed meat quality. Remember that minced meat is raw and not cooked.
Olomouc curds (olomoucké tvarůžky)
A kind of Czech snack "for an amateur." It is a kind of ripened curd cheese. They have a sharp specific smell and taste. It is recommended to use with toast with butter. Those who dare to try this old "delicacy" of Czech peasants from the village of Lostice, in the vicinity of Olomouc (they began to produce it there back in the 15th century), say that if you do not pay attention to the smell, then according to your taste and delicate texture, cheese is more than something like smoked halibut.
Classic Snack Dishes, which you will surely find in any Czech pub or restaurant:
- tlacenka - tlachenka. This name hides the well-known brawn from pork knuckle and meat offal. Served with pickled onions, horseradish, mustard and white sauces;
- grilovane klobasky - grilled sausages. Delicious grilled meat sausages with a crispy crust. Served with various spicy sauces and mustard. To form a more crispy crust, they can be cut crosswise on one or two sides;
- Tatarský biftek z lososa - tartare from raw salmon . Served on lettuce with toasted toast, lemon, pepper and salt;
- pivni syr oblozeny - beer cheese. Bread with original snack from beer cheese, salted sprat, onion, butter and a drop of beer.
Given the culture of mass consumption of beer, in every drinking establishment you will be offered fried toasts(topinky) with various fillings (meat or minced fish, cheese, anchovies, bacon, garlic, onions), as well as meat(masové prkenko) or cheesy(sýrové prkenko) assorted.
Salads
Despite his 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 - bramborovy salat. In addition to boiled potatoes, it includes carrots, celery root and parsley, red onions, pickled cucumbers, bacon cracklings and other ingredients of the hostess' choice. This salad is often served at the Christmas table. The “poorer” option includes, in addition to potatoes, onions, greens and mustard dressing with vinegar or wine (served warm). Another good example of the gastronomic passions of the Czechs is the Vlach salad ( vlašsky salát) from potatoes, green peas and a set of meat ingredients - sausages, ham, veal, tongue, etc. (such a Czech analogue of Olivier salad). A peculiar echo of the common history with Austria-Hungary is a salad of sweet pickled peppers, onions, celery root and smoked meats.
Desserts, pies
As a rule, travelers returning from the Czech Republic rarely mention local desserts. And absolutely in vain! Of course, this is largely due to the fact that the majority of tourists, absorbed in tasting varieties and brands of Czech beer, lean on beer snacks. Naturally, in this situation, the majority is no longer up to desserts. However, those with a sweet tooth will discover an astonishing variety of Czech desserts and pastries, which have a distinctly Austrian touch in their flavors, and the buns have definite Slavic roots.
We will not dwell on popular international desserts that can be found in any country in the world - tiramisu, cheesecake, napoleon or brownie. In the Czech Republic, they also know how to cook them, and the degree of this skill depends on the particular institution. We will talk about unique Czech desserts, which you are unlikely to find outside the country.
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Trdelnik, trdlo (Trdelnik, trdlo)
The most common street pastry in the Czech Republic. Tents with trdelniks can be found on every corner, and you can unmistakably determine their location by the breathtaking smell of cinnamon, vanilla and fresh muffin that spreads throughout the area. They are hollow tubes of butter rolled on a rolling pin. yeast dough sprinkled with a mixture of sugar and cinnamon, sometimes crushed nuts, poppy seeds or coconut flakes, smeared with honey, chocolate or hot caramel. Baked on an open fire. Without trdelniks, it is impossible to imagine any folk festival, fair or street festival in the Czech Republic.
Interestingly, the Slovak village of Skalica (and the cook of the Hungarian writer Josef Gvadani who worked there in the 18th century) and the old Cesky Krumlov argue for the right to be called the creators of the most popular Czech delicacy. Supporters of the latest version argue that trdelniki was invented by a city baker who decided to trade his products at a large fair. In those years, according to tradition, every merchant or artisan, in order to draw attention to the product, put pretty girls-relatives behind the counter. The baker's daughter was not particularly beautiful, but she spun beautifully. To draw attention to his product, the baker decided to have the girl bake dough tubes, winding them on a wooden spindle and sprinkling sugar and cinnamon right in front of delighted customers. Considering the fate of the new delicacy, we can say that the baker's idea was a resounding success, and his marketing move turned out to be extremely successful. By the way, trdlo in Czech means "idiot" or "fool".
We have already described dumplings in detail in the section on. Sweet dumplings differ more sweet dough, cottage cheese, soft cheese, vanillin, cinnamon, lemon and orange peel, candied fruits, nuts, fruits and berries are added to them. Served with sour cream, butter or custard, poured with butter, chocolate, jam or jam. A popular variety of sweet dumplings are szilvas gomboc(Hungarian) or knedliky se švestkami - dumplings with plums. They are round balls of potato or curd dough stuffed with plums or other sweet and sour fruits. Boiled in boiling water and then rolled in breadcrumbs, powdered sugar, coconut flakes, poppy seeds or crushed nuts.
Bakery based on rich yeast dough of various shapes with fillings from fruits, berries, nuts, raisins, dried apricots or cream cheese. Examples are: kalach(koláč) - a small round bun and bath(vánočka) - an elongated braid.
Zavin - Czech strudel. It is almost a copy of the Austrian strudel. Baked in the form of a thin roll puff pastry with fillings from apples, berries, cottage cheese, poppy seeds, chocolate. Czech confectioners serve strudel with whipped cream, ice cream, chocolate or vanilla sauce, decorated with berries and young leaves of mint or lemon balm.
Věnecek- a small custard cake in the form of a ring. It is the Czech equivalent eclairs. Its larger "brother" - windnik. It starts with whipped cream, custard, butter or protein cream, poured with glaze, decorated with whipped cream, nuts or berries. Another variety of it is an oblong-shaped eclair, apparently named by a lover of black humor. "rakvička" - coffin.
Palacinky- sweet thin pancakes. Czech confectioners make them especially delicate and openwork. Served with ice cream, whipped cream, marmalade, syrup, jam or melted chocolate. Sprinkled with berries, almonds, powdered sugar.
Oplatky- thin round stuffed waffles. Derived from the word "poplatek" - payment. This name was most likely due to the external similarity with coins. They are baked with a relief pattern on the surface, have a pleasant golden yellowish color. They start with chocolate, nougat, whipped cream, pieces of fruit. The taste is reminiscent of the famous Viennese waffles. The birthplace of payments is Karlovy Vary, where they appeared on the tables of local housewives at the end of the 18th century.
Pernik - gingerbread. Baked according to old recipes in various regions of the Czech Republic. The most famous - Pardubice gingerbread(Pardubický perník) in the shape of a heart and Stramber ears(Štramberské uši), baked in the form of sacks of thin gingerbread dough.
Street food and Czech fast food
Prague, like almost the entire Czech Republic, is a place actively visited by tourists from all over the world. Therefore, it cannot do without lively street trading. In addition to those already described trdelnikov, popular street food in the Czech Republic are hot dogs (párek), fried sausages with side dishes from cauldrons - potatoes with pasta and stewed cabbage. A peculiar version of Czech shawarma is bramborák - ham, bacon, salami with herbs and vegetables wrapped in a potato pancake. On the central squares, skewers with the famous boar knee and even a whole carcass of piglets tease with their seductive aromas. Unusual appearance attract hungry (and even not so) buyers of deep-fried potato spirals strung on wooden mini-skewers - such peculiar chips. Well, the undisputed leader in terms of the maddening aroma is smoked Prosciutto di Praga(famous old Prague ham). In terms of its taste properties, it is in no way inferior to Italian prosciutto or Balkan prosciutto. It tries to compete with the smell of fried cheese (smazhak) and langosh (from the Hungarian lángos - fiery) - fried crispy flatbread with cheese, garlic sauce or sour cream.
Fast food in the Czech Republic also has its own national "zest". In addition to the traditional McDonald's, Burger King and KFC, it is represented by the famous European brand Nordsee (perhaps the best fast food with seafood dishes), national analogues of Fasty's, Bageterie Boulevard and Express Sandwich (the Czech analogue of Subway). The menu of international networks takes into account the increased interest of Czechs in meat, so you can find dishes with national flavor there. For example, at McDonald's visitors are offered a Maestro Bohemia burger made from Czech beef and a large portion of bacon. You can find a large selection in local eateries. Khlebitchkov- the Czech version of sandwiches, the most popular of which are bread with ham, cheese, various smoked meats and salmon. For taste, lettuce, greens, beer cheese, mayonnaise sauce, and butter are often added to the bread.
The beauty of the Czech Republic cannot be fully known without tasting traditional dishes - the national pride of the country. But going into any, even the most modest restaurant, you get lost in front of a huge selection of first and second courses, not to mention the variety of beer snacks, which would be quite enough for a separate menu.
By the way, if you decide to taste all the most delicious and famous dishes 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-calorie, satisfying; Czechs are very fond of meat (poultry, game, pork and beef), prepared by the most different ways. And the portions in restaurants are so large that it is quite possible to order one dish for two ... it remains only to decide what to order?
We present the TOP 10 most famous and delicious dishes of traditional Czech cuisine, which you should definitely try.
Read in this article
Baked pork knee
Traditional delicious dish(Рečené vepřové koleno) is comparable to spaghetti in Italy or pilaf in Uzbekistan and is a real gastronomic brand. Fragrant, juicy, ruddy, ready-made pork knee on the bone weighs almost a kilogram and is ordered, as a rule, for 2-4 people. It is prepared in every restaurant and pub, but it is served differently: with horseradish, tomatoes, garlic and spices, not to mention numerous sauces and gravies.
A baked leg with mustard and horseradish with beer will cost 200 crowns. If you order only a knee, its cost will be 150-160 kroons.
Knedliks
Knedliks are the holy of holies of Czech national cuisine. Although, the most interesting thing is that initially this dish belonged to the Austrian and German cuisine, but today it became national dish Czech Republic, its culinary symbol. In fact, it is an oblong piece of dough boiled in a large amount of water or steamed (kneaded with flour or with the addition of potatoes), which is then cut across like a loaf and served as a side dish, for example, to the same baked knee. Interestingly, the dumplings themselves are inexpressive and do not have a bright taste, but in combination with meat and sauces, they perfectly absorb all the flavors of the main dish.
Well, if you pour sweet dumplings berry syrup and decorate with fruit, you get a delicious dessert. Dumplings are inexpensive - from 5 to 20 crowns.
Remember! Portions in the Czech Republic are generous, so do not rush to order everything at once, it is better to take main courses at the rate of one for 2-3 people.
Drowners, clobas, tlachenki
Such beer snacks as croutons, chips or nuts simply fade against the backdrop of a real Czech snack - delicious meat sausages! They are usually served grilled with a variety of sauces.
The most popular sausages that you should definitely try in the Czech Republic are:
Drowners, which on the menu look like utopenci - rather vigorous bacon soaked in vinegar marinade, because of their bright taste, they are used only with beer.
Fried sausages, they are also klobasa - a product that tastes less sharp; these mouth-watering sausages are good on their own, and in combination with a foamy drink they become simply divine.
Tlachenka (and in Czech - tlacenka) is meat dish, resembling strong jelly or brawn, made from pork feet, tongue or offal and consumed with vinegar. When serving, it is flavored with pepper, onion and vinegar.
Advice! In pubs and restaurants in the Czech Republic, they always cook in the morning and serve food only freshly prepared. Therefore, if you want to try the most famous dishes, it is better to go to a meal in the morning or closer to dinner, because. by evening, there is no trace left of the local delicacies of the first demand.
Please note: very often sausages are sold right on the streets of Prague. This is an old tradition, so in the Czech capital it is not at all surprising that there are numerous chewing tourists looking at the sights with a sausage in one hand. Among the street assortment, you should try Bavarian, Old Prague, Prague and Wenceslas sausages, the cost of which ranges from 50 to 80 kroons. The price includes dumplings or bread and sauces: mayonnaise, mustard, ketchup.
Vepro-knedlo-zelo
If you decide to conscientiously taste local delicacies, you won’t get off with one pork knee. Be sure to order this in a restaurant hearty meal, like Vepřo-knedlo-zelo, which is fried pork with stewed cabbage, served with dumplings.
Usually, for cooking, portioned parts of the shoulder blade or loin are used, marinated in spices and first fried in a pan, and then baked in the oven. During the roasting process, the pork is poured with broth and the resulting juice, so that as a result the meat is very tender and juicy, literally melting. Czechs are generally very fond of and skillfully cook pork, which, moreover, is much cheaper than lamb or beef meat. Well, stewed cabbage for a side dish is a classic of the genre, just like in Germany.
You can order this legendary dish from the Strahov Monastery for some 140 crowns.
Czech soups
To be in the Czech Republic and not taste the local soups - polevki - is a real crime. The first dishes here are very hearty, rich, home-style delicious. They can rightly be considered the property of the country. Liquid transparent soups are not about Czechs, no. Thick first courses are respected here, and vegetable purees, semolina or flour mash are usually added to create the appropriate consistency. Unusual ingredient used in soups and giving interesting taste, can be called fried yeast.
Note! Soups are often served in a bread loaf - be sure to try it, it's very beautiful, but most importantly - delicious!
The most popular first courses in the Czech Republic are:
Česnečka – fragrant and unusually tasty soup with garlic and smoked meats,
Pivní polévka - an original beer soup served with cheese toasts,
Bramboračka - the famous potato and mushroom soup; by the way, it is this, according to tradition, that is served in bread,
Kulajda - a thick soup with mushrooms and potatoes, flavored with sour cream, served with a boiled egg.
A portion of Czech soup costs from 40 crowns and more.
Goulash
It would seem that what makes the traditional dish of Hungary in the list of the most popular dishes of Czech cuisine? In fact, the Czechs have long borrowed it for themselves and really love and respect it. In catering establishments, you can find a variety of variations of goulash - it is prepared from traditional beef and pork, but also from veal, rabbit, lamb and cold cuts. There are Segedin, rural, hunting, Slovak, Hungarian and other types of goulash. We advise you to try one of its variations in authentic Czech establishments - this is not a tourist dish, so it is easiest to find it in restaurants oriented towards locals.
The cost of 200 gr, for example, Pilsen beef goulash with dumplings, is 100-120 kroons.
Fried carp
Despite the fact that the Czechs are ardent fans of pork in any form, fish is also respected here. It is especially recommended to taste fried carp(on the menu - pečený kapr) - this dish is an indispensable element of the Christmas festive table. You should also not refuse baked trout - Pečený pstruh.
It costs 1 fish 110-150 crowns.
Olomouc curds
Cheese is loved in the Czech Republic, especially as a beer snack. Be sure to try the soft Germelin cheese, which resembles Camembert with its white mold, as well as varieties such as Pivni Syr and Zlata Niva.
But the most important cheese dish, which is subject to tasting in the first place - these are Olomuk curds, fried in breadcrumbs. By itself, Olomouka cheese is made only in the Czech Republic and has a specific unpleasant smell, which, however, completely disappears when frying. Olomouc cheese curds harmonize especially well with beer and regular rye bread with onion.
A serving of fried cheese (150 gr) with Tatar sauce will cost 120-150 kroons.
Trdlo
You can taste trdelnik, or trdlo, he is also a “fool”, basically only on the street. This sweet pastries It is made from rich yeast dough, which is wound on a metal rolling pin and fried on the grill or in the oven. The finished trdlo is removed from the rolling pin and sprinkled with sugar, poppy seeds, chopped nuts or fragrant coconut flakes.
Interestingly, similar pastries, though under different names, are baked and sold on the streets of Hungary and Slovakia.
One trdlo costs 45-50 kroons, and if you supplement its taste with nutella, then 60 kroons.
Strudel
Despite the fact that there are many national desserts in the Czech Republic (trays, colaches, etc.), the leader in taste and demand is the good old German-Austrian strudel, which you can recognize on the menu by the word “závin”.
They cook it here at the highest level, wrapping it in thinly rolled unleavened dough the most different fillings: fruits, berries, cottage cheese, etc.
