Recipes for delicious preparations in the Czech Republic. Czech cuisine: the best recipes with photos

Czech cuisine was formed from numerous borrowings and local culinary passions. She is quite different hearty meals, as well as juicy-sweet desserts.

About what dishes Czech cuisine the most popular in our country, we will tell in the presented article. We will also describe their recipes and tell you how they should be presented to the table.

Features of Czech cuisine

The most characteristic dishes of Czech cuisine are baked pork knuckle, soups, dumplings and drowned fish.

It should also be noted that side dishes in the form of potatoes (boiled or fried), stewed cabbage and various cereals are very popular in the Czech Republic. A real delicacy in this country is roast goose with red cabbage.

As for snacks, the most popular among them are hermelins, fried cheese and Olomouc curds.

Like Austrian, Czech national cuisine provides for the frequent use of meat or fish. As a rule, such dishes are served at the table along with sauces, to which cumin must be added.

Of the pastries in the Czech Republic, the most common are buns, kalachi, buns with cheese, poppy seeds and jam. On the streets of this country, you can always see tents in which they bake delicious and high-calorie products, rolled in nuts or sugar.

Czech cuisine dishes: cooking recipes

If you want to do original dish to the dinner table, then we offer to cook meatballs in Czech. Combination meat product with sweetish cranberry sauce, all members of your family will definitely appreciate it and ask for more.

So, to make the mentioned dish, we need the following components:

minced beef ready - about 500 g;
nutmeg - 1/2 dessert spoon;
fresh or frozen cranberries - 400 g;
soy sauce - 2 large spoons;
gray bread - 2 pieces;
whole milk - ¼ cup;
ground cinnamon - 1/2 a small spoon;
light sugar - ½ cup;
orange juice (can be lemon) - 1/2 cup;
black pepper - 1/2 dessert spoon;
table salt - 1/2 dessert spoon;
fresh honey - 1.5 large spoons;
fresh herbs - apply to taste.

sauce preparation

Czech cuisine has always been famous for its delicious and flavorful sauces. To prepare such a filling for meatballs, cranberries are mixed together with sugar, honey, water (1/4 cup), orange juice, cinnamon, honey and pepper. All ingredients are mixed, put on the stove and brought to a boil. Reduce the heat to low and simmer the sauce for about 15 minutes until it thickens slightly.

Making meatballs

While the sauce is cooking, you can start cooking meatballs. Gray bread is soaked in milk and then added to the mixed mince. To him spread greens, nutmeg and table salt. Having mixed all the components, small meatballs are formed from them, and then fried on vegetable oil.

Final stage

After the Czech meatballs are covered golden crust, sweet is added to them Cranberry Sauce and simmer covered for about 5-9 minutes.

The finished dish is served to the table with a potato or some other side dish.

Making delicious soup in bread

Czech cuisine is very popular in our country. One of the most famous dishes of this European state is soup in bread. Incredibly satisfying, thick and tasty, it is prepared easily and simply.

To implement this recipe, we need:

fresh beef - about 1 kg;
garlic cloves - 10 small pieces;
onions - 2 heads;
juicy carrots - 3 pcs.;
tomato paste - 2 large spoons;
adjika - 2 small spoons;
light flour - 3 small spoons;
butter - at least 100 g;
medium potatoes - 5 tubers;
salami sausage - about 100 g;
salt, sweet paprika- taste;
small round rye bread - 4-5 pcs.

soup cooking

Czech cuisine, the recipes of which are presented in this article, is famous for its delicious and hearty soups. To make such a dish at home, put fresh beef meat in a deep saucepan and cook it for about 2 hours, after salting and peppering to taste.

While the broth is being prepared, it is necessary to process the rest of the ingredients. Melt the butter in a frying pan, and then fry finely chopped onion and garlic in it. Carrots are added there and cooked for another 7 minutes.

After the described actions, tomato paste and adjika are laid out in the pan. All ingredients are flavored with paprika and salt, mixed and stewed for about 10 minutes. Also, wheat flour is fried in a separate saucepan and butter is added to it. At the same time, make sure that lumps do not form in the sauce.

After the meat is cooked, it is removed from the broth, potato cubes are added and boiled for about 10 minutes. Next, roast, chopped salami, wheat flour with butter and shredded beef. In this composition, Czech soup is boiled for about 7 minutes, after which it is poured into rye bread pots and served.

Making a delicious salad for the holiday table

Czech cuisine (photos of dishes are presented in this article) includes many warm salads. If none of them are familiar to you, then we present the famous Prague appetizer with beef, apple, fresh bell peppers and pickles. How exactly to make such a tasty and nutritious salad we'll tell you right now.

For this we need:

beef as fresh as possible - about 200 g;
pork is not too fatty - 200 g;
pickled cucumbers - about 200 g;
white onion - 1 pc.;
bell pepper- 1 PC.;
green lettuce leaves - 4 pcs.;
green apple - 1 pc.;
fresh lemon juice - 1 large spoon;
mayonnaise average calorie content- 200 g;
vegetable oil - apply to taste (for frying foods).

Preparation of ingredients

To prepare warm meat salad in Czech it is necessary to use only fresh and young meat. It is thoroughly washed and all inedible parts are removed. After that, the beef is cut into thin strips and fried in vegetable oil until golden brown and soft. Next, onion half rings are added to the meat and continue to cook for about 5-9 more minutes.

As for the green apple and bell pepper, both ingredients are thoroughly washed, peeled and chopped into strips. Pickled cucumbers are processed in exactly the same way.

Correctly form a delicious Czech salad

After frying the beef with onions, the ingredients are removed from the stove and cooled slightly. Then all excess oil is drained from them, pickles, fresh apple and Bulgarian pepper are added. Products are flavored with lemon juice, salted and seasoned with mayonnaise.

Such a salad is served at the table still warm, along with a piece of dark bread.

Making delicious Czech dumplings

This dish is calling card Czech cuisine. There are many recipes for making such a product. We will consider only one of the simplest options. For this we need next set ingredients:

light wheat flour - about 500 g;
whole milk or drinking water - about 250 ml;
dry granulated yeast - 4 g;
table salt - about 2 dessert spoons;
granulated sugar- ½ dessert spoon.

Cooking process

In fact, there is nothing complicated in cooking Czech dumplings. In warm drinking water add sugar and stir until dissolved. After that, add granulated yeast and a dessert spoon of wheat flour to the same bowl. Mix all the ingredients well and leave aside for ¼ hour.

Over time, add to the dissolved yeast table salt and add the rest of the wheat flour. After kneading a soft and homogeneous dough, cover it with a towel and leave it warm for 50 minutes.

After the base swells, knead it again and divide it into 4 parts. We form cakes from each product and twist them into a loaf. We do not use flour.

Having formed mini-loaves 15-20 cm long, leave them aside for 15 minutes. Meanwhile, fill a large saucepan with water and put it on the stove. After the liquid boils, carefully put all the formed dumplings into it.

After adding a little salt to the water, close the dishes with a lid and cook the contents for a very small fire minutes 10-13. By the way, the liquid should cover the products so that they float freely in the pan.

As time passes flour product Turn over with a spatula to the other side and cook for another 5-7 minutes. To check the readiness of dumplings, they should be cut in half. If the thickness of the product is sticky and sticky, then it is recommended to cook them for a few more minutes.

Summing up

Now you know what Czech cuisine is. Using the described recipes, you are sure to get delicious and nutritious meals, which will saturate you and all members of your family with plenty.

Going to the Czech Republic, we scoured the Internet for various information, including about various Czech dishes that you need to try in Prague.

Most often it is advised to taste pork knee, dumplings, thick soups, shank, goulash, ribs, pastries and beer. But, of course, we should not forget that although Czech food is very tasty, it is very difficult for the Russian stomach. Especially it is necessary to be careful for people with sick stomachs, so as not to spoil their vacation.

And I also want to draw your attention when making an order in a restaurant - look not only at the price, but also at the weight, because in the Czech Republic the portions of some dishes can be large and only two can overcome them.

Here is a list of Czech dishes that we compiled before our trip to the Czech Republic.

Soups(Polevky)

Czech soups are most often mashed soups. They add oil egg yolks, smoked meats. In some types of soups, overcooked yeast is added, which gives a spicy taste. unusual taste.

Sauerkraut soup - Zelňačka

Garlic soup - Česnečka (garlic)

Tripe soup - Drštková

Potato soup with mushrooms in a bread bowl - Bramboračka

Soup made with sour milk– K oprovka (koprovka)

Soup with liver meatballs – Нovězí polévka s játrovými knedlíčky

Beer soup with addition cheese croutons– Pivní polévka (pit vole)

Onion soup with croutons and cheese pieces - Cibulačka (cibulachka)

Main dishes

The main course often consists of meat. Restaurants offer schnitzel, pork, goulash, beef in sauce. But be sure to try the popular baked pork knuckle Veprshov knee.

The most popular side dish is dumplings, a boiled dough product with gravy. Therefore, it is not necessary to order bread if you decide to try dumplings, although most likely they will bring bread anyway.

Potatoes are also popular in the Czech Republic ( potato salad, mashed potatoes, french fries), rice, vegetable stew, sauerkraut. We really liked Czech salads- "Shopsky", "Vlashsky", "Brno".

Hot dishes(Prilohy)

Pork knuckle baked in the oven with horseradish and mustard - Pečené vepřové koleno The weight of the dish is usually about 2.5 kg, so it is advisable to order this dish for several people.

Baked pork with dumplings and stewed cabbage - Vepřo-knedlo-zelo (Vepřo-knedlo-zelo).

baked rack of pork ribs in honey - Pečená vepřová žebírka v medu

Assorted meat dish (pork, duck, smoked neck, sausages) with cabbage, dumplings and flatbread – Staročeská Bašta

Meatloaf, poured mushroom sauce– Vepřová panenka s houbovou omáčkou

Pork goulash with bread or potato dumplings - Vepřový guláš (Vepřový guláš).

Skewers of several types of meat with vegetables - Královský meč (Královský sword).

baked pork liver– Pečená vepřová játra

Beef cooked in traditional Czech style in sour cream sauce. Served with a slice of lemon tender cream, berry jam(usually lingonberry) and dumplings - Svíčková na smetaně (sour cream svíčková).

Beef goulash with dumplings and gravy - Pivovarský guláš (brewery goulash).

Beef steak in oil and spices - Rumpsteak s bylinkovým máslem (rumpsteak with blade of grass oil).

Stewed leg of ram - Dušená jehněčí kýta (strangled whale's lamb).

Young lamb meat with garnish - Jehněčí s jáhlovou kaší

Duck baked according to traditional recipe with apples and oranges - Pečená kachna s pomerančem a jablky (pečená kachna with orange and apples).

Baked trout - Pečený pstruh (baked pstrug).

Fried carp – Tradiční smažený kapr (traditionally lubricated kapr)

Popular Czech side dishes

balls from potato dough, deep-fried - Krokety (croquettes)

Bread dumplings - H ouskové knedlíky (gouskove dumplings)

Potato dumplings – B ramborové knedlíky (Bramborové knedlíky)

Deep Fried Potato Parmesan Mix - Rosti

Boiled potatoes - V ařené brambory

Fry potatoes - O pékané brambory (guardian of the brambora)

Mashed potatoes - B ramborová kaše (Bramborová kaše)

French fries – B ramborové hranolky

Crispy toasts and croutons - Topinky, tousty (topinky, toast)

Dessert(moucniky)

Apple strudel - J ablečný závin (apple zavin)

Blueberry dumplings – B orůvkové knedlíky (boruvkové dumplings)

Sweet bun from vanilla dough in the form of a tube - Trdlo (trdlo)

Hot thin wafers with filling – Oplatky (payments)

Ice cream with fruit, sweet sauce, waffles and chocolate – Zmrzlinový pohár s čerstvým ovocem

Hot ice cream raspberry syrup– Horka laska (Hill weasel)

Sweet pancakes with ice cream topped with raspberry syrup – Zmrzlinové palačinky s horkými malinami a šlehačkou

Tiramisu with fruits - Domácí tiramisy zdobený čerstvým ovocem (Domacy tiramisu are made with stale sheep).

From this list, we tried not everything, but we tried not to get better.

But in fact, there are a huge number of national dishes in the Czech Republic, listing their names can take a long time. Nobody will be left hungry!

I offer you a convenient list of Czech cuisine. Just print it out and take it with you to Czech restaurants.

The fact that Czech beer is one of the best in the world is undeniable. But the Czech people are not rich in beer alone. The national cuisine of the Czech Republic is able to surprise even the most distinguished gourmet with its variety. You can taste the most popular national dishes in any Czech restaurant or pub (popularly referred to as "hospoda").

Before you start choosing dishes from Jídelní lístek, order a glass of beer to your taste. Usually, most Czech restaurants offer their customers several types of draft beer (točené pivo) from the same brewer.

Sipping a coveted mug of your favorite beer, you can start to study the menu. In any Czech gentleman or restaurant, the waiter will bring you:

jídelniček (yidelniček) - food menu
pitníček (pittnichek) - a menu with drinks.

So, what do Czech chefs offer us to taste?

The first section of any idelnichek is Něco na začatek

Něco na začátek - literally translated into Russian - for starters. In this section, your attention is presented to a large assortment of light snacks for beer:

Masové prkénko (meat platter) - neatly sliced bacon, ham, sausage, and added pickles and pickled peppers for spiciness.
Sýrové prkénko (cheese platter) - sliced of your choice of cheeses. Most often it is a field, romadur, eden or hermelin.
Rivni sýr obložený - bread spread original snack from beer cheese, sprats, onions, butter and with the addition of a drop of beer.
Topinky s křupavou slaninou a česnekem - toast with crispy bacon and garlic.
Tatarský biftek z lososa na salátovém lůžku s opečenou bagetkou - raw minced salmon with fried long loaf. Served on a lettuce leaf.
Hovězí tatarak s topinkami - fried bread With raw minced meat from beef.
Vltavský utopenec is a delicious marinated sausage.
Tlačenka s cibulí a octem - spicy brawn with onion and vinegar.
Grilovane klobásky s křenem a horice – delicious meat sausages grilled until crispy. Served with horseradish and spicy mustard.

Hot snacks for beer

In the section "Hot snacks for beer" you can find the following:

Smažený hermelín - Hermelin cheese, breaded on all sides and garnished with lingonberry sauce. Despite unusual combination ingredients, the taste of fried hermeline is a real pleasure.
Grilovaný hermelín is a variation of the previous dish. The difference is that the cheese is grilled. Usually served with vegetables and sweet and sour sauce.
Houbové (zeleninové) rizoto - mushroom (vegetable) risotto.
Zapečené smetanové brambory s listovým špenátem – boiled potatoes with spinach under light sour cream sauce.

Let's move on from appetizers to main courses.

Soups – Polevky

Vepřo-knedlo-zelo is the most common pork dish in Czech cuisine. This is oven-baked pork with dumplings and stewed cabbage. Before serving, “veprsho-knedlo-green” is poured abundantly with gravy.
Pečene vepřové koleno (HIT!) – pork knuckle, baked in the oven with horseradish and mustard. If you order “pechen veprshov knee” in a restaurant, be prepared for the fact that it is simply not possible to eat it alone. The dish is very popular!
Pečený vepřový bok - prepared in the same way as the previous dish, only from the pork side.
Pečená vepřová žebírka v medu is a dish that combines the unusual taste of baked pork ribs and sweet bee honey. There are a lot of ribs in one serving. By the way, "veprshov's zhebirka baked in honey" was once considered the food of the poor. Yes, poor Czechs lived well!
Staročeská Bašta is a difficult-to-prepare cold cuts dish. It includes baked pork, roast duck meat, smoked neck and baked sausages. From vegetables - stewed white and red cabbage, as well as potato cakes and bread dumplings. One serving of "old bashta" is enough to feed several hungry men.
Vepřová panenka s houbovou omáčkou - the word panenka in the context of the name of the dish means "chrysalis". That's what the Czechs call meatloaf, plentifully poured with mushroom sauce.
Přírodní vepřový řízek na pepři – grilled pork. As a rule, the meat is well seasoned with a mixture of ground peppers.
Vepřová kotleta v omáčce - despite the fact that the name of the dish contains the word kotleta, this dish is prepared from a whole piece of pork, which, as you might guess, is poured with sauce.
Veprovy guláš – delicious goulash from pork. Veprshovy goulash is served with bread or potato dumplings.
Královský meč - such a majestic name was given by the Czechs to meat skewers strung on a skewer in the shape of a sword. Often in restaurants they offer to taste barbecue not from one, but from several types of meat at once. Standard set- pork, beef, lamb plus vegetables.
Pečená vepřová játra is nothing more than pork liver cooked in the oven.
Moravský vrabec - under this there are several unusual name- "Moravian Sparrow" - hides pork baked in pieces.

As you can see, Czech national meat dishes are very diverse and original. But there are quite usual steaks (Vepřový steak) and pork schnitzels (Vepřový řízek) in the menu of restaurants.

Beef

Here are the most interesting Czech delights from beef meat:

Svíčková na smetaně – in the most delicious way cooked beef tenderloin floating in an amazing sour cream sauce. "Svichkova on sour cream" is served with a slice of lemon, soft cream, berry jam (usually lingonberry) and dumplings.
Biftek naložený v barevném pepři s omáčkou – this dish consists of bischftex and garnish neatly laid out on a plate with colorful peppers.
Pivovarský guláš is mine favorite dish, Goulash Made From Beef Meat. Served with dumplings and gravy.
Rumpsteak s bylinkovým máslem - beef rumpsteak in oil and spices.
Čertovy roštěnky (devil's rostenki) - such an interesting name is spicy roast beef in the Czech Republic.
Beef meat baked in a pot is called Moravský hrnec by the Czechs, and beef steak Hovězi steak.

Mutton

The menu of Czech restaurants has a lot of game dishes (Zvěřina).

Bažant na víně - pheasant (bazhant) in a light wine sauce.
Bažantí prsa s hruškami - pheasant breasts baked with pears.
Divočák na pivě se zelím - beer-cooked wild boar with crispy cabbage.
Polada s divočáka - wild boar meat roll.
Dančí guláš - doe meat goulash.
Jelení guláš - reindeer goulash.
Pečená koroptev - partridge baked to a crispy crust.
Pečená srnčí kýta - baked chamois leg.
Kanec na česneku - baked with big amount garlic boar meat.
Jelení řízky na víně - reindeer steak with wine sauce.
Zaječí Paštika - pâté made from hare meat.

Bird (Drubež)

In the idelnicek section called Drůbež there are a lot delicious meals from poultry.

Francouzská paštika z kachních jater is the most famous delicacy in this section. The famous foie gras pate made from duck liver is highly valued by gourmets all over the world.

The following dishes are no less exquisite:

Kachna s ořechy po čínsku - Chinese-style duck with nuts.
Kachni prsa s mangem - baked with exotic mango duck breasts.
Pečená kachna s pomerančem a jablky - duck baked according to a traditional recipe with apples and oranges.
Kuřecí křidelka – crispy chicken wings. A variety of sauces are served with kurzhechi krzhidelka.
Pečená kachna - duck cooked in the oven. In the Czech Republic, “pechena kahna” is traditionally served with dumplings.
Krutí steak - turkey steak.
Kuřecí plátek, steak, medailonky, řízečky - fillet, steak or chicken slices.
Pečená husa s ovocem - goose baked in the oven with fruit.

Fish (Ryba)

IN the best restaurants In the Czech Republic, you can find a wide range of dishes from river and sea fish. So, what delicious to expect from the "Ryba" section?

Pečený pstruh is a classic of the genre, baked trout.
Tradiční smažený kapr – no less traditional dish – fried carp.
Pečený kapr na česneku - carp baked with garlic.
Grilovaný platýs - grilled flounder.
Uzený kapr s křenovou omáčkou - smoked carp. It comes with horseradish sauce.
Smažená treska v pivním těstíčku - batter-fried cod. By the way, beer is added to the batter.
Pečený candát s houbovou omáčkou - pike perch cooked in the oven with mushroom sauce
Pečený candát se sýrovou omáčkou - the same pike perch, only with cheese sauce.
Grilovaný mořský jazyk na másle – sole, grilled with butter.
Pečený tuňák - baked tuna.
Pečený losos na smetaně a česneku - salmon in sour cream and garlic sauce.
Kalamari na česneku - squid meat with garlic.
Pečený úhoř podávaný se šalvějovým máslem – delicacy dish from baked eel. Served on the table with sage oil.
Grilovaná štika s bylinkovým máslem - grilled pike with spices.

side dishes

Meat, game, fish - it's all good. And how are things with side dishes? So, what can be found in the “Garnishes” (Přílohy) section. The list of side dishes offered by Czech chefs is very large:

Krokety are deep-fried balls made from potato dough.
Kari plátky - potatoes with curry seasoning, cut into circles and deep fried.
Hranolky are deep-fried potato figurines.
Rösti is a mixture of potatoes and parmesan, deep fried until golden brown.
Vařeny brambor - well, everything is very banal here - it's boiled potatoes.
Americké brambory - jacket-boiled potatoes, sliced large pieces and deep fried.
Kořeněné americké brambory - the same as the previous dish, only with spices.
Pečený brambor v alobalu - potatoes baked in foil.
Bramborová kaše is a traditional puree.
Šťouchané brambory se slaninou - potatoes stuffed with lard.
Bramboráčky - Bramborové placky - fried potato cakes. Prepared from grated raw potatoes.
Vařena zelenina - a variety of boiled vegetables.
Dušená rýže - boiled rice.
Máslová brokolice - broccoli in oil.
Fazolové lusky na slanině - beans fried on cracklings.
Topinky, tousty - crispy toast and croutons.

As you can see, Czech restaurants have dishes for every taste and budget. But that's just cook them not 5 minutes.

What if time is running out? For example, to have lunch, you have only half an hour. In this case, choose dishes from the section “Ready meals” (Hotova jídla). Here you can find several types of the first, second and garnish.

- very rich and tasty. It is based on in large numbers meat with the addition of various sauces, dumplings are very popular here, as well as sweet pastry desserts. Czech culinary traditions derived from a mixture of traditional local dishes and borrowed from neighbors. Slovakia, Austria, Hungary had a great influence on the local cuisine.

National dishes and drinks from the Czech Republic

How is the cuisine of the Czech Republic and Slovakia similar?

Slovakian food is considered simpler and more unpretentious than Czech food, while they have a lot in common. The main dishes are traditional for both countries, especially soups. Slovaks, like Czechs, love thick rich soups with garlic, spices, smoked meats. And both of them generally consider mushroom and garlic soup to be their national dish. The same applies to meat: in Slovakia, on the menu you will definitely find boar knee, schnitzels that came from Austria, and Hungarian goulash. Unlike the Czech Republic, fish is more often found on the table here, especially river and lake trout, which Slovaks know how to cook deliciously.

Dumplings, beloved by Czechs, are also popular among Slovaks, they are loved here in salty and sweet versions, with and without fillings.

Traditional food of Czech regions

National dishes in some cities of the Czech Republic can often be used not only as food, but also as souvenirs:

Karlovy Vary waffles- thin and tender, with many sweet fillings, popular since the 18th century. Previously, they were made in every home, but now they are more often bought ready-made. Factories produce special gift and souvenir packages of wafers that you can easily take with you.
Pardubice gingerbread belong to the traditional honey cake decorated with icing. Most often they are baked in the shape of a heart, then they are painted with plot pictures or inscriptions. Previously, they were brought as gifts to family from the fair in, but today they are taken to other countries as.
is a delicate cookie made of thin gingerbread dough rolled into a bag resembling the shape of an ear. The delicacy, loved by both adults and children, is produced in Štamberk, which is reflected in its name.

Gastronomic tourism in the Czech Republic

The Czech Republic is rightfully proud of its cuisine and gladly introduces tourists to it. For lovers of beer, wine, meat, sweets, various routes have been developed on which you can immerse yourself in the local food more deeply.

Beer tours are considered the most popular tours. It's not just a tasting different varieties beer, but also visits to large factories and private breweries, acquaintance with the traditions of growing hops and participating in the manufacture of a delicious drink.

In southern Moravia, you can go to wine tour vineyards and wineries. Here you will find tastings, the history of grape cultivation in the Czech Republic, acquaintance with the characteristics of local varieties and the opportunity to purchase wine directly from producers.

It is necessary to prepare not only comfortable shoes, but also empty the stomach. Surely everyone is well aware that Czech cuisine is tasty and satisfying, but it is also heavy. Therefore, it would be good not to forget with you some kind of remedy for heaviness in the stomach)).

When you visit a Czech restaurant for the first time, do not rush to order a dinner from several dishes at once. It is unlikely that you will be able to eat all this, since most Czech restaurants have a feature - the portion size is very large. In addition, often the second dish already includes a side dish, or even two, as well as sauces, fresh or pickled vegetables.

Czech cuisine at a glance huge variety dishes. However, the predominance of meat, often rather fatty dish(mainly pork) make Czech cuisine appetizing on the one hand, and on the other hand, if you look closely, the choice of dishes is not at all great: meat in different variations, soups, sausages (again, meat), snacks (also fried or pickled). Here, perhaps, is the main variety of Czech cuisine. Hearty, fatty, heavy, but no doubt delicious. For three days, our stomachs could withstand eating such food, and then you already run to the supermarket for yogurt and fruits)).

Let us dwell in more detail on the national Czech cuisine, and towards the end of the article we will tell you where in the cities of the Czech Republic you can taste Czech dishes.

Main traditional dishes of national Czech cuisine

Czech soups

In the Czech Republic they are called voles / polevka.

In restaurants and cafes in the Czech Republic, soups have a separate place on the menu, often almost at the very beginning. Most Czech soups are thick, more like sauces. A dense consistency is achieved due to the fact that semolina or mashed vegetables, as well as butter and egg yolks, are added to these soups during cooking. Most soups in Czech cuisine are pureed.

The most common national Czech soups are:

garlic soup

Onion

Sauerkraut soup

With smoked meats or mushrooms

Various pureed vegetable soups

Goulash soups, with cheese and others

IN different regions Czechs can cook the same soup in different ways. What is there in the regions, the taste, texture and ingredients of soups differ depending on the restaurant.

Soups can be ordered both in a regular plate and in bread. Soups in a plate cost from 40-50 kroons, in bread an average of 80 kroons. Soups are prepared in the same way, in a saucepan, and already before serving they are poured either into a bread or into a regular plate. This does not affect the taste of the soup, except that it is more fun to eat from a bread plate, besides, the plate itself can be eaten))

The pride of the Czech Republic, the main dish of Czech cuisine

Boar knee (knuckle)

Boar knee (or just a knuckle) baked in beer, in Czech Recene veprove koleno, you will see on the menu of any Czech restaurant or cafe. Roulka, this is satisfying! Roll, it's delicious! Knuckle, that's a lot! Rulka, this is the Czech Republic!

For many tourists, the Czech Republic is, first of all, beer. For us, Rulka has become one of the symbols of the Czech Republic. The knuckle is juicy, tender, melting in your mouth and undoubtedly the most delicious meat. With their knuckle, the Czechs outdid everyone.

The shank is served most often with several sauces, horseradish and mustard, maybe also with sauerkraut.

The weight of a portion of the shank is large, on average from one kilogram. Such a shank is often ordered for 2-3 people. The cost is from 400 crowns per handle. However, in restaurants, you can also find small shank, designed for one person.

Boar knee in large Czech cities is served not only in restaurants and cafes, but also on the street. In large braziers, huge shank are roasted on a spit over the coals. The price for 100 grams is 90 crowns, payment on the fact of weight, how much you say so much to you and they will cut it off.

It is difficult to say which knuckle is tastier, in a restaurant or “street”. Both are delicious, but so different. We recommend trying both. Street food in the Czech Republic is diverse, including the aforementioned knuckle, potato pancakes, and various sausages, fried cheese, vegetables, potatoes with bacon and more. We talked more about street food in the Czech Republic in one of the previous articles, read and see photos.

Honey pork ribs

Meaty, juicy pork ribs baked to a crispy honey crust is another excellent Czech dish that we recommend everyone to try.

Ribs are served with several types of sauces, and there are also variations with pickled vegetables. Portions are large, up to 700 grams.

Svichkova on smetane/svickova on smetane

Another famous Czech dish. Svichkova, this is baked beef, served with dumplings, thick sauce, slice of lemon, whipped cream and lingonberry sauce. And all this in one plate.

The dish is highly advertised, but we did not understand it. We didn't find it tasty, it was too much. different flavors mixed in one bowl. Sweet whipped cream with meat and sour lemon...? There are several types of dumplings, we will talk about them below in the paragraph about side dishes. In Svichkovo, as a rule, dumplings are pieces flour dough. You can compare it with an ordinary loaf, which had its crusts cut off. It is also rather doubtful as a side dish. We did not like this dish at all, but many people are delighted with it! Maybe advertising has that effect on people?

Goulash/gulas

In the Czech Republic, various meat goulash with lots of sauces. Almost every restaurant has its own signature recipe goulash. Goulash can be beef, pork, rabbit, poultry, liver and assorted. But most often you can find beef goulash.

To prepare goulash, pieces of meat are used, crushed cumin, garlic, pepper are added and stewed for a long time over low heat. When the meat becomes soft, the resulting sauce is seasoned with flour, tomato paste and stewed again.

Goulash is served most often with the same dumplings. Less often with stewed sauerkraut.

Other meat dishes and duck

of all kinds meat dishes in Czech cuisine there are many: pork necks, steaks, hams, schnitzels, etc., you can’t list everything. Come to the restaurant, choose and try. The appetite of the meat-eater is where to roam.

Duck, a separate topic for conversation. Czechs also love her and cook well. More often, the whole or part of the duck is baked in an oven with spices. Served with side dishes.

Fish in Czech cuisine

Fish in Czech cuisine is not as common as meat, but still present. An integral part of Czech fish cuisine is carp / karp. There are many various ways cooking carp: fish soup, carp chops, fried carp. On Christmas in the Czech Republic ("Generous Evening") traditional dish is fried cards with potato salad.

Side dishes in the Czech Republic

We have already said above that the main side dish of traditional Czech cuisine is knedlik/knedlik. Traditional Czech dumplings- these are steamed pieces of boiled flour or potato dough. Potato dough dumplings are tastier.

As a separate dish, small dumplings are served with sauce and bacon. Delicious. something pitot hearty pasta it turns out.

In addition to dumplings, potatoes are common side dishes in Czech cuisine, they can also be served with bacon and sauce as self-dish. In addition, they serve as garnishes braised cabbage, vegetables, cereals and deep-fried potato dough balls (croquettes).

Before ordering a side dish, make sure that it is not included in the second course.

Czech snacks

All snacks in the Czech Republic can be used as snacks for beer, or as a separate dish.

The most common beer snacks in the Czech Republic are:

Cheese plates

fried cheese

A delicious dish, we ate it on both cheeks. Cheeses are very popular in the Czech Republic and fried breaded cheese is a national dish. To do this, they often take a local variety of cheese - Germelin, it is soft and fatty. small pieces rolled in breadcrumbs and sent to a frying pan with an abundance of oil. Cheese is served piping hot with sauces or cabbage. Crispy on top, chewy on the inside hot cheese. Mmm... yummy))

Drowners/utopenci

Funny name)) But this dish, with an unusual name for us, is tasty and goes well as a snack with beer.

Utopenci in the Czech Republic, a national dish, which is pickled sausages or sausages with onions and peppers. Well, like pickled cucumbers, but instead of cucumbers, sausages.

Foam in the Czech Republic generally a separate issue. There is no beer in the Czech Republic ... We will not take up space in this article and repeat ourselves, since we talked about beer in the Czech Republic in detail in a separate article, read.

Coffee and desserts in the Czech Republic

Coffee in the Czech Republic is delicious, aromatic, rich. Sweets and desserts are very diverse, from buns to pastries and cakes.

The most common national Czech desserts are:

Original fruit dumplings, with plums, apricots or strawberries. This is a kind of sweet modification of traditional dumplings;

Czech strudel / cesky strudl, puff pastry roll stuffed with apples, nuts and cinnamon. It is often served with vanilla ice cream and whipped cream and is called "zavin" / zavin, from the verb "curl" - "twist";

Of course, the famous and excellent Czech trdlo/trdlo. Street sweet. In large cities such as Prague, they sell on every corner. And the smell spreading from this delicacy is simply stunning in the city. We recommend everyone to try it, insanely delicious, especially hot, piping hot.

Trdlo is a traditional Czech delicacy made from yeast dough, sprinkled with sugar on top. Prepare trdlo for open fire, in barbecues, the dough is wound around a wooden skewer cylindrical shape(similar to a long rolling pin), roll in sugar several times and fry over coals, constantly rotating, until the dough is browned. It costs from 60 crowns.

Where in the Czech Republic to try national cuisine?!

Like they wrote something on the street. in the Czech Republic street food so diverse that you can eat it endlessly without going to restaurants. Or in numerous cafes and restaurants.

In the center of tourist cities, cafes and restaurants are dark, found at every turn. But if you want to enjoy delicious Czech dishes and at the same time not to spend a lot of money, the same principle works here as in any other cities in the world. We depart a few blocks from the tourist routes, and go to a restaurant "for locals." Finding one is easy, these restaurants have a lot of locals.

Menus with prices, as a rule, are installed at the entrance to the establishments, you can come up and get acquainted without going inside. Walk around, take a closer look, choose and only then go to a particular restaurant.

If you are already tired of high-calorie Czech cuisine, there is always a choice in the cities of the Czech Republic. The abundance of restaurants of European, Italian, Indian and other cuisines. In any restaurant, even a national one, you can find dishes of several cuisines. The Czech Republic has delicious and juicy burgers, good pasta and pizza, chicken, etc.