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Czech cuisine

The dishes that form the basis of Czech cuisine are meat dishes that are most often the centerpiece of Czech meals, a variety of delicious soups, salads, dumplings, vegetables, and desserts are also popular, and all the recipes rely heavily on the subtle flavors of fresh quality ingredients - spices are used sparingly. Although similar to the cuisines of Russia, Hungary and Poland, Czech cooking is unique and distinguished primarily by its use of large savory dumplings which are sliced like bread before serving. It is a cuisine at once practical and elegant. Dishes featuring locally available produce (especially parsnips, celeriac, carrots and potatoes) and those which make good use of meats and game (including organ meats) are combined to create mouthwatering, multicourse meals.

There are some meals in the typical Czech cuisine, which are usually served with dumplings

These are typical Czech meals:

Roast pork with dumplings and cabbage (vepřová pečeně s knedlíky a se zelím, coloquially vepřo-knedlo-zelo). There are two variants of preparing the cabbage (cole), Bohemian and Moravian. Bohemians prefer the cabbage to be sour, so they prepare the dish from sauerkraut. In Moravia it is preferred sweeter and so is prepare from fresh cabbage, or by adding some sugar, if the fresh variety is not accessible.

This dish is considered the most popular Czech dish; However, although a majority of people like it, it is rather more of a myth than a fact.

Marinated beef tende (svíčková na smetaně or simply svíčková). Roast beef, usually larded, with a thick sauce made of carrot, parsley and cream, served with dumplings. Often served with a cream topping, a teaspoon of cranberry compote and slice of lemon.

There are a lot of people who can\'t resist svíčková if they see it on the menu, so it\'s probably a better representative of the most popular Czech dish.

Fried cheese (smažený sýr). Maybe the less noble, but the most contemporary of Czech national dishes. The slice of cheese (usually Edam or similar type) about 1 cm thick, bread-crumbed like Wiener schnitzel, which is very popular too, and fried either on a pan or in deep fryer, served with potatoes, fries or mashed potatoes and tartar sauce. Simple, easy, flavorful.

Bramborák (regionally called cmunda. A fried pancake make of rough-grated raw potatoes (brambory in Czech), flour, milk and sliced saussages, spiced with marjoram, salt and pepper. Usually sized to fit the cooking dish. Sometimes prepared without meal; this variant can be made smaller and eaten as side dish.

Plum dumplings (švestkové knedlíky). Whole plums (including the stones) coated with potato dough and boiled. Served with a lot of pork fat and milled poppy and sugar.

The most popular drink in the Czech Republic is beer. Pilsner beer is known all over the world.

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