Czech cuisine fully reflects the history of this country. Many borrowed dishes are supplemented with traditional recipes. Czech cuisine is somewhat similar to Austrian, and somewhat similar to Hungarian. The dishes are always voluminous and filling - here they like to carefully pile them up. In the Czech Republic, meat is especially respected: pork, beef, veal, venison and rabbit. And also poultry: chicken, duck and goose. In the Czech Republic, meat is cooked perfectly, marinated, and then spices and sauce are added. The national drink of the Czechs is, of course, beer. This is known all over the world. Brewing in the Czech Republic was widely developed already in the 16th century. The brand and recipe of the favorite amber drink were passed down from generation to generation. I will offer you the most popular dishes of Czech cuisine with photos and a brief description.
Utopenec - sardines in marinade, fatty, with spices. Ingredients: sardine, onion, vinegar, water, sugar, different peppers, mustard. This is the dish:
Svíčková na smetaně – a dish for gourmets. It includes: beef, onion, carrot, celery, water, vinegar, cream, cinnamon, salt, pepper, cranberries or cranberry jam:
Pork knee (Vepřové koleno) is a wonderful dish. The following ingredients are used to prepare it: pork, beer, water, onion, carrot, garlic, salt, bay leaf, pepper, parsley, sugar, butter and potatoes:
Vepřo-knedlo-zelo (pork with dumplings and cabbage) is a very nutritious and tender dish that will melt in your mouth. It is prepared using pork, spices, stewed cabbage and pelmeni. It is prepared in a special way:
Pork ribs fried in honey (Pečená vepřová žebírka v medu) - a traditional dish of Czech cuisine, surprisingly aromatic and high in calories. Its ingredients are: pork ribs, butter, honey, ketchup, salt, spices:
Roasted goose or duck (Pečená kachna) is a famous Czech dish served with stewed sauerkraut and dumplings. The duck or goose is sometimes covered in honey to make the skin golden brown. It is often served at a festive table:
Bramboráky is an excellent dish. It is used both as a separate dish and as a meat side dish. Ingredients: potatoes, bacon, onions, light beer, flour, eggs, marjoram, spices, vegetable oil:
Olomouc cheese curds (Olomoucké tvarůžky) — traditional Czech cheese from cottage cheese, prepared in the vicinity of Olomouc. Characterized by elastic texture, sharp specific smell and unique piquant taste. It can be added to beer or fried and eaten with black bread:
Czech goulash (Český guláš) is a dish for those who like to eat heartily. Ingredients: beef, onion, paprika, onion, butter, black pepper, flour, salt and beer or water:
Tlačenka - i.e. "Czech aspic". Main ingredients: pork head, pork legs, dried marjoram, garlic, salt, carrots:
Fried sausage (Klobása) - can be of different types - liver, meat, etc. Hot and crispy sausage in Czech pubs is eaten with hands and dipped in mustard. Ingredients: sausage, tomato paste, ketchup, mustard, garlic, pepper, salt, water:
Trdelnik, also known as trdlo ("fool") is a sweet cookie in the shape of a tube with a hole in the middle. Ingredients: flour, eggs, butter, milk, yeast, sugar, salt and almonds, walnuts or peanuts:
Česnečka (garlic soup) (Česnečka polevka) is a traditional Czech soup. In restaurants it is prepared with bread or potatoes. It contains the following ingredients: pork, potatoes, bread, eggs, buns, garlic, ground black pepper, onion. This is what it looks like:
Soup in bread (Polévka v chlebu) is a Czech brand. Freshly baked warm grey bread is cut as if its roof. Then the heart is removed and left 8 cm thick. You can pour garlic, potato, mushroom, onion soup or goulash inside, but it is desirable that it is thick enough so that it does not leak. This is what it looks like:
This is just a small list of Czech dishes. There are also many first courses, second courses and desserts. But listing them would take us too far, so we will be content with what is offered.
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