Traditional Czech cuisine. Czech cuisine: the best recipes with photos. Features of Czech cuisine. Soups – Polevky

Roast duck with different fillings is worth eating in Prague. Most often, it is also served with cabbage, sauerkraut or stew, and dumplings. To get a fragrant golden crust, the duck is usually smeared with honey.

Pechena kachna in almost all restaurants is included in the jídelniček (Jidelniček) - a menu sheet with traditional Czech food. And pečená kachna or pečená husa (baked goose) are always present on the Czech Christmas table.

Makový koláček (poppy bell)

Sweet round, in appearance it resembles a cheesecake, only in the Czech Republic it is baked with jam under a poppy seed layer, and not with cottage cheese. Top with shredded coconut or almonds. Usually poppy seed pods are small, up to 12 cm in diameter, but in some bakeries you can try real giants - up to 30 cm.

The cost of a poppy seed is 10-25 Kč. It is believed that in Prague the best of them are baked in Pekárna Kabát (price - 18 Kč).

Czech food is so diverse that it is unlikely that you will be able to try everything in one trip. You should definitely add to the gastronomic list:

- utopenec (drowned) - pickled sausages in sweet and sour sauce, popular;
- fried cheese hermelín (germelin) with lingonberry jam;
- pardubický perník (pardubický pernik) - ornamented honey gingerbread;
- horká láska (horka weasel) - cold ice cream with hot syrup;
- rolevky (voles) - Czech soups;
- pečený kapr na česneku (baked carp on garlic) - carp baked in garlic sauce.

Hearty, delicious food in the Czech Republic will not leave anyone indifferent. Each dish traces the national character of the people, the history of the country. Get ready for plenty of food, as well as beer, so just enjoy this unique gastronomic journey.

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 marinated 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

This is truly 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, there are many options.

Houska

This is a Czech bun. It is made from wheat flour, water, yeast and salt. Sprinkle with poppy seeds, cumin or salt on top. Such a delicious, sweet yeasty egg bun is found 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

It's Bohemian roast duck. 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 with 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. This lean meat can be cooked in a variety of ways: in a creamy sauce, fried with garlic, or cooked plain 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.

Czech cuisine has always been famous for dense and memorable dishes. But, the only negative is that it is for the most part quite heavy. Because of this, not only guests of the country, but also the Czechs themselves always take something with them that helps digestion.

We are used to the fact that lunch should consist of at least three courses. But this does not apply to the Czech Republic. Here you should choose dishes one by one. It is not a fact that you will be able to eat even a three-course meal. Portion sizes are large enough. It is customary to serve main dishes with not one side dish, but two or several types of sauce.

In Czech cuisine, meat dishes, rather fatty dishes, hold the primacy. Pork here is the top that no one stands next to. Sausages and snacks (they are fried or pickled) are also in the first places. Although greasy and heavy, but incredibly tasty.

But first things first. Any Czech soup is called vole and has its own name attached to it. For example, Vole "Trenchin". . The soup menu is usually served separately, at the start of the meal. Soups are thick, almost like a sauce. The density of soups is achieved by adding semolina or pureed vegetables to them. Butter and egg yolk are sometimes used. Approximately 2/3 of the first courses of Czech cuisine are pureed. In terms of popularity, the championship is held by:

1. Garlic field.
2. Onion field.
3. Sauerkraut bent sauerkraut.
4. Polevitsa with smoked products and mushrooms.
5. Potato from puréed vegetables.
6. Soup - goulash with cheeses.

Soups are served both in regular bowls and in bread.

Of the second courses, the indisputable first place is, and will be occupied by the world-famous Veprevo Knee. Speaking in Russian, this is a pork knuckle. Veprevo Knee is baked in dark beer. It is served with three types of sauce as standard, and with more at the request of the guests. In different restaurants, everything is different: in some Veprevo Knee is also served with sauerkraut, in others without. The knuckle, basically, in finished form weighs 800 grams. Minus the bone - 700. Some restaurants order smaller raw materials so that one person can eat it whole. Veprevo Knee is sold in restaurants and even on the street. Moreover, you can not take it entirely, but ask for as much as you need.

Second place should be given to honey pork ribs. They are baked until crispy. This is usually done in a combi steamer or on the grill. The ribs are served in the same way as the knuckle, with three or more types of sauce and pickled vegetables. The dish will weigh in its pure form at least 700 grams. You can feed three people.

Next in popularity is Svichkova with sour cream. This is, as an exception, a beef dish. Svichkova is served with dumplings, also a national Czech invention - small sticks of boiled potato dough. . Lemon slices, whipped cream and lingonberry sauce are also served with the dish.

Goulash in the Czech Republic is no less popular than in Hungary. There is definitely a difference. Moreover, there are hundreds of goulash recipes in the country. Beef, pork, rabbit, liver, assorted - whatever. But the leader is still beef goulash. Cumin, garlic, pepper are usually added to it. The dish is served again with dumplings, which is not surprising - dumplings are served with almost all hot dishes and soups. Sauerkraut is also served with goulash.

Another one of the dishes that can not be said about is the baked duck. Usually it is cooked whole with spices. Served with boiled potatoes, and again with three or more kinds of sauces.

Do not neglect the Czechs and fish. The inhabitants of the Czech Republic are very fond of carp. It is served either baked, or in the form of chops, or prepared from it as an ear. A traditional Christmas dish is carp baked in sour cream with potato salad.

Traditional side dishes in Czech cuisine are dumplings and sauerkraut. Dumplings can be ordered as a separate dish with sauces. Bacon will be served with them. Boiled potatoes are also served as a side dish with fried raw smoked bacon and three types of sauce. Well, Sauerkraut stew, porridge and potato balls, which are deep-fried.

Among snacks, Czechs prefer a cheese plate, fried cheese breaded in breadcrumbs. They use their own Germelin cheese. Serving - with sauces and cabbage. Another of the popular snacks Utopentsy. These are pickled sausages or skewers cooked with fried onions and peppers.

Of the desserts, fruit dumplings are popular; plums, apricots and strawberries are added to them. Czechs also love strudel. There is another national dish called Trdlo. Trdlo is for sale on all streets, on every corner. It is prepared from dough, grilled on skewers in the form of a cylinder, sprinkled with sugar. .

Czech national cuisine cannot be called highly diverse. But the listed dishes are worth a try.

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Going to another country, people want to fully enjoy the new culture. An important part of it is, of course, national dishes. This is not only a new taste and gastronomic experience, but also an opportunity to get used to the role of a local native and feel the place, so to speak, from the inside.

The national dishes of the Czech Republic were formed not only from local tastes, but also from various borrowings. Of the features, one can note the satiety of the main menu and the abundant sweetness of desserts. The most characteristic are pork knuckle, dumplings, soups, local sausage, goulash. Also topping the list are a variety of cheeses. Contrary to my fears, I liked the local cuisine so much that I even expanded my culinary boundaries to include some Czech dishes.

To tell about all the features and traditions, you need to write a whole book, and maybe more than one. Therefore, I will focus on those dishes that I advise all visitors to try in order to get a complete picture of this country. Of course, most tourists rush to Prague, so let's look at the national cuisine of the country and highlight the restaurants and establishments of this particular city.

Knedliks

One of the most indispensable things in Czech cuisine is dumplings: they are served in most restaurants, included in the diet of schoolchildren, and made in many homes. In fact, these are pieces of potato or flour dough boiled in a water bath or steamed. That is, dumplings are of various types, depending on the raw materials from which they are prepared.

They are used in local cuisine as an alternative to bread, and are also served as a side dish for meat with a large amount of thick sauce in which they are usually dipped. There is such a traditional dish as "Vepřo Knedlo Zelo", consisting of pork, dumplings and sauerkraut, respectively. It can be tasted in Prague restaurants famous for traditional cuisine, which I will discuss below.

Remarkably, some Czechs eat dumplings for breakfast, lunch and dinner, apparently, they are so densely included in the diet. There are a huge number of cooking recipes: bread, potatoes, stuffed (onion, meat) and without, curd, sweet. There are even fruit dumplings, which are a complete dessert. So plums are prepared from a thin dough, and before serving, they are sprinkled with powdered sugar and (or) grated cheese. As for me, dumplings are much tastier than kleb, and they go better with many dishes. I managed to taste them in almost every restaurant, bar or canteen where I was, when ordering hot dishes. It seems that everyone knows how to cook dumplings, and it is most likely simply impossible to make them badly.

Bramboráky (Bramboraki)

Potato cakes, which are very similar to potato pancakes. Traditionally marjoram is added to them. Bramboraki are often used as a separate dish, but sometimes they are used as a side dish for meat.

Meat dishes

Svíčková na smetaně (Svičková on sour cream)

This dish is a local national pride. It is made from beef tenderloin, perfectly peeled, and served with a special sauce. They say that it is not enough to have a culinary talent, you need to be able to choose the right ingredients. In different parts of the Czech Republic, this dish is prepared in its own way: spices, additives in the form of mushrooms or berries, marinade - all this may differ.

But special attention is always given to the sauce. The basis for it is vegetables stewed in meat broth, cream and milk. The consistency should be like liquid mashed potatoes. And, of course, such a dish should be served with traditional dumplings. Svichkova on sour cream is a fairly versatile dish, so it goes well with red or white wine.

Having chosen the first option for a drink and this dish, I was very satisfied at the U Dvou kocek restaurant in the center of Prague at Uhelný trh, 415/10. By the way, at the same institution there is a small brewery that produces light and dark beer of the same name, quite tasty.

Gulaš (Goulash)

Goulash is a succulent stew that melts in your mouth when cooked properly. It is made, like many dishes, from different ingredients. But most often in Prague restaurants they offer to taste beef goulash. For cooking, cumin, garlic, pepper are used, with which pieces of meat are stewed over low heat. Toward the end of the process, flour, tomato paste are added to the sauce, after which they are boiled for some more time. Goulash is served traditionally with dumplings. They are then dipped in a thick aromatic sauce. I tried a very tasty beef goulash in the usual Andel bar (apparently, the name was formed due to the proximity to the Andel metro station) at Nádražní, 56/106.

Vepřové koleno (Veprov's knee)

Many tourists make up legends about the baked boar knee. Meat in large quantities, to be honest, I do not really complain, but succumbing to persuasion, I had to taste this delicacy. Looking ahead, I’ll say right away - very tasty! The leg of a piglet is soaked in beer, after which it is put on a spit and baked in this form. Served directly on the same skewer, on a wooden plank. It is usually served with mustard and horseradish, as well as various sauces. Important caveat: pay attention to the weight of the dish before ordering. Usually it is 800 grams and above. So the baked boar knee is often ordered for two or even three.

Pečená kachna (Pechena kachna)

Roast duck or goose is a well-known local dish served with pickled or stewed sour, red cabbage and dumplings. Sometimes the bird is smeared with honey to get a golden crust. In many families, this dish is prepared on holidays, for example, at Christmas. We managed to try a delicious baked duck at the restaurant "U Dvou kocek", which was mentioned above. It just so happened that I had lunch or dinner in this establishment several times, because it is located next to the Old Town and Wenceslas Squares. But, I think, in other restaurants this dish should be cooked very tasty.

Pečená vepřová žebírka v medu

These are baked pork ribs in honey. As with duck, honey is added for a crispy golden brown. It also makes the meat tender and juicy.

Sauces

Residents of Prague, and other cities of the Czech Republic, are extremely fond of a variety of sauces: tomato, cucumber, horseradish, dill, garlic, berry and others. In the old days, this type of food could be served as an independent dish, and it was prepared from flour fried in fat with the addition of wine, water, beer, and spices. The basis for many modern Czech sauces is juice after roasting meat, onions, sour cream or wine.

Soups and stews

Traditional soups also play an important role in Czech cuisine. They will keep you warm on cold days, and various vegetables and broth will quickly digest and make room for new dishes. I will tell you about the most popular stews in Prague.

Česnečka (Chesnechka)

This is garlic soup. Sometimes it is cooked with smoked meats, but according to the traditional recipe, it should contain meat broth, potatoes and, of course, lots of garlic. There are also variations with the addition of cheese. In addition, this soup can be tasted both in the traditional form and in mashed potatoes. In the first version, I tried it on Christmas, in some medieval-style restaurant near the Old Town Square. Unfortunately, I don’t remember the name, but this place helped to warm up and satisfy hunger.

Bramboračka (Bramborachka)

Soup with tomato and garlic. It is often prepared on the basis of meat goulash, but various variations can be found. In the local cuisine, many soups and other dishes contain garlic in large quantities, which makes it an important part of gastronomic traditions.

Cibulačka (Cibulachka)

Easy to prepare, like many previous ones, onion soup. It is prepared on the water, served with croutons and cheese.

Polevka v chlebu (Vole in bread)

This soup is specific due to its serving. For this dish, gray bread of a special shape is baked, the top is cut off in the form of a lid, the soft part is removed and the stew is poured. In fact, polévka in translation means soup, that is, any soups can be served in this way.

I tried this dish at U Tří Zlatých Lvů at Uhelný trh, 1. In the process of eating the soup, the lid of the “plate” was also eaten, after which the question arose: “Is it customary to eat the latter?”. Nobody could tell me, so I ate as much as I could from a bread cup. After all, I paid for it too.

Kulajda (Kulajda)

This thick soup is made with mushrooms, potatoes and seasoned with sour cream. Like many, it is boiled in water. It is usually served with a boiled egg.

Snacks

Often in restaurants and bars beer is served with cold meat or cheese snacks. Of these, it is worth highlighting the following:

Utopenec (Drown)

These are sausages marinated in a sweet and sour sauce with onions, moderately fatty and flavored with a lot of spices. This appetizer is soaked for a couple of weeks, ideally in a cold place. It is served, as a rule, in the form cut into mugs and with bread. Again, there are many recipes. In every bar or restaurant, they strive to add some kind of zest or feature. And when cooked at home, like many local dishes, a unique recipe is passed down in every family from generation to generation.

Tlačenka (Tlachenka)

This appetizer resembles brawn or jelly - boiled pressed meat product in a natural casing or jar. Tlachenka is abundantly sprinkled with onions and peppers, and also poured with vinegar. This appetizer is made from various types of meat: pork, beef, poultry. This is one of the popular dishes served with beer along with bread and onions. Again, Tlachenca is prepared differently both in restaurants and at home.

Klobása (Klobasa)

Fried sausage of various types: liver, meat, wine, blood and so on. This appetizer is fried until crispy, served hot, served with bread, mustard and cabbage. The sausage is eaten by hand, dipped in sauce. You can taste this snack not only in pubs and restaurants, but also right on the street.

On the squares and in crowded places, special stalls are equipped where sausage is prepared right in front of your eyes. I confess that it was this appetizer that I liked the most: I tried all six or eight types of sausages offered on the menu. And some more than once, if the opportunity presented itself. The most delicious seemed to me Prague, Staroprazhskaya and Wenceslas. The most convenient place to buy turned out to be the stalls at the entrance to the metro, especially at the Andel station, and on Wenceslas Square in the center of Prague. And it seems that this will be the first dish that I will taste on my next visit to the Czech Republic.

Cheese

They occupy a special place in modern Czech cuisine. Fried cheese is the most popular vegetarian dish, usually Hermelín (Hermelin), served with lingonberry jam or jam.

At first, this combination seemed strange to me, but as it turned out, it is very good. You can buy cheese in the store and fry it at home. In various supermarkets, one package will cost you 20-50 CZK, which is quite cheap.

In second place are the so-called “moldy cheeses”: Brie, Hermelín, Plesnivec, Gerarnont, Kamadet with one type of mold and Vltavín with blue mold inside and white outside.

They can be used as an appetizer either raw or fried.

Olomoucké tvarůžky (Olomouc cheese) is a special variety that is produced only in the Czech Republic.

The smell of this cheese is unpleasant (it looks like something rotten), but it disappears after frying. This variety is also used as a beer snack, served with brown bread and onions.

Bakery products

You can buy almost any pastry in Prague: donuts, muffins, croissants, cakes - all this is produced in abundance by local pastry shops and coffee shops. But here you can taste some rich goodies only in this country. I present to your attention a short list of pastries that are typical for the Czech Republic.

Pardubický perník (Pardubický pernik)

This is a honey gingerbread richly decorated with ornaments or drawings. It is named after the first place of manufacture - the city of Pardubice. The most popular form for this pastry is the heart, but there are other variations.

Trdelník (Trdelnik or Trdlo)

This is a bagel made from some special dough (according to my impressions, something in between rich and shortbread), baked on a wooden reel over charcoal. That is, they make this goodies right on the street in the city center. After baking, this kalachik can be rolled in powdered sugar, chopped nuts or smeared with chocolate paste. I tried all three, but most of all I liked the simplest one - in sugar.

Karlovarské oplatky (Karlovarské oplatky)

These are two round thin wafers, between which there are various fillings: chocolate, nut, cream, apple and others - about 15 options in total. They say that real Karlovy waffles can only be baked in Karlovy Vary. That's where I tried them. There are packages with one or three pieces, some are eaten cold, and some are usually warmed up. The size of this treat is quite large - 15-20 centimeters in diameter, but thanks to the thin dough, the waffles are quite light and dietary. In addition, this is a great souvenir for friends and relatives, a real piece of the Czech Republic, brought with you! Wafers are quite fragile, so pack them among hard, flat items if possible.

Štramberské uši (Štramberské uši)

Štramberskie ears - pastries made from gingerbread dough, rolled up in the form of a bag. It was made in the city of the same name, for which it got its name.

desserts

If after the main meal you still have room in your stomach, do not neglect local desserts. A huge number of sweets have been invented in the Czech Republic, so I will only talk about a few unusual dishes, and feel free to try the rest yourself.

Horká láska (Horka weasel)

This is cold ice cream poured with hot syrup, as the name "Hot Love" suggests.

frozen yogurt

There are departments in shopping centers where vending machines with cold yogurt of different flavors are located. Also in containers offer various additives and sauces. The price for everything is the same: about 40 CZK per 100 grams. That is, you yourself take a glass, squeeze out how much and what kind of yogurt you want, sprinkle everything with nuts, marmalade, candied fruits and other things, pour sauces, and then weigh and pay at the checkout.

I tried this dessert in the Nový Smíchov shopping center, on the top floor. Address Štefánikova, 247/17.

Ice cream on the city streets

A special window has been opened on many tourist streets from restaurants, where you will be sold refreshing popsicles. Some places have chocolate, cream, nut and other flavors. They offer an option in the form of balls placed in horns, and in some places in the form of “soft ice cream” from special machines. I liked the latter the most, as they are perfectly refreshing on a hot day.

Beverages

Like many European countries, the Czech Republic is famous for its traditional drinks.

Beer

There are legends about local beer, and the Germans come to Prague for the so-called "beer tours", since this drink costs a penny here. There are a lot of varieties of intoxicating drink in the Czech Republic, which I talked about in another article. I will only repeat that beer must try to try draft, not bottled. And don't neglect the small breweries in the city center.

Slivovice (Slivovice)

This plum brandy has a strength of 45%. Even in the song “Yozhin s Bazhin”, the chairman drinks this drink. I tried it, I didn’t really like it: because of the fortress, I didn’t feel much taste. Therefore, he was remembered as "some kind of local vodka."

Becherovka (Becherovka)

This liqueur was created in Kralovy Vary on the basis of the collection of as many as 45 herbs. Initially, it was supposed to be used for medical purposes, but thanks to the taste, Becherovka became widespread and sympathetic among the Czechs, and then residents of other countries. Before serving in its pure form, the liquor is recommended to be cooled. Some make cocktails based on Becherovka, while others drink it with beer.

Drink varieties

• Original is a timeless classic. Prepared since 1807 according to the same recipe, 38% alcohol.
• Cordial is a lime blossom liqueur with 35% alcohol.
• Becherovka KV 15 - a liqueur with the addition of red wine, was used as an aperitif, but was discontinued, 40% alcohol.
• Lemond - with the aroma and taste of lemon and other citrus fruits, 20% alcohol.
• KV 14 - like KV 15, red aperitif, 40% alcohol.
• Ice&Fire is an almost black liqueur with menthol and pepper. The aftertaste is as if you just brushed your teeth, which is quite funny, 30% alcohol.

Soft drinks

The local cola, Kofola, became widespread.

It is produced from caffeine residues after roasting coffee with the addition of apple, currant, cherry and some other syrups. Compared to an American drink, there is three times less sugar here, and the acid that destroys tooth enamel is completely excluded from the composition.

Menu

In almost all restaurants of the Czech capital, the menu, here referred to as Jídelní lístek, is divided into jídelniček and pitníček, that is, food and drinks, respectively. Each of them has its own categories.

Něco na začatek

In translation, it sounds like "To begin with." Here are light snacks, usually with beer.

Teplych predkrmů

These are hot snacks, such as fried cheese, croutons and more.

Polevky

Section with soups and stews.

Hlavni jidla

Second courses, where the main attention is paid to meat:

• vepřovo maso - pork;
• hovězí maso - beef;
• skopové maso - lamb;
• zvěřina - game;
• drůbež - bird;
• ryba - fish.

Prilohy

This is a list of side dishes where potatoes are commonly found cooked in every possible way.

desert

Desserts usually include ice cream, cakes and pastries.

The best restaurants in Prague

Local cuisine dishes are prepared in almost all restaurants, and this is a rather large list, among which it is difficult to single out the best places. So that you do not have to look for a long time, I will give several places in the city center as an example.

Restaurant U Jindrisske Veze

It is considered the best institution with traditional cuisine. The average check here is about 300 kroons, a business lunch is about 100 kroons. A mug of beer will cost 50 crowns. The prices are quite reasonable, the service is fast, the chef is excellent.

Address: Jindřišská 972/26.

Opening hours: 11.00-23.00.

Restaurace Stara Praha

This is a budget place with Czech dishes. The average check is approximately the same as in the previous described place. The restaurant is in demand and in the evenings you can not find free places.

Address: Vitězná, 530/11.

Opening hours: 10.00-23.00.

Smichovsky radnicni sklipek

They make excellent boar knee and grilled cheese. Original interior and typical Czech cuisine. Prices are average, beer 50 kroons, dish about 100 kroons.

Address: Preslova, 4/553.

Opening hours: 11.00-23.00.

Budvarka

It was here that I ate delicious boar knee. Beer was presented in a small assortment, but also quite decent. Since the institution is not located directly in the place of congestion of tourists, we managed to get a table instantly. The contingent consisted mainly of local residents and visiting Germans.

Address: Wuchterlova 336/22.

Opening hours: 11.00-00.00.

U krale Brabantskeho

Restaurant decorated in medieval style. Prices and cuisine, as in many places, are good, but the interior is rather peculiar. Here you can feel like a guest at the knightly feasts of past centuries.

Address: Thunovská 198/15.

Opening hours: 11.00-23.00.

For your information

If this is the first time you decide to dine or dine in local establishments, take into account the following: portion sizes in good restaurants are quite impressive. The Czechs, apparently, are accustomed to such an amount of food, but I did not succeed in completely overcoming some of the dishes. Therefore, I advise you to order one dish at a time: you will taste hot, and then decide whether there is room for dessert.

The Czech Republic is not only a beautiful and unique country. It is also original, tasty, and most importantly hearty cuisine. Czechs love to eat well. In cafes and restaurants, portions are huge, you can safely order one plate for two. Be sure to read (and even better print).

There are many original Czech dishes, and you really want to try everything. And, of course, do not forget to taste several varieties of the famous beer. From this European country, tourists take away not only souvenirs and positive emotions, but also a lot of gastronomic impressions and a few extra pounds. So what does the Czech Republic taste like?

Soups in the country are prepared differently, the most favorite among them is garlic. The methods of its preparation in different regions are slightly different. Somewhere they put cheese in it, somewhere potatoes and smoked meats. Czechs especially lean on garlic with the onset of cold weather. It is a good antimicrobial agent.

Garlic is served in a roll of round rye bread with the pulp taken out. The lid of this saucepan is also edible, bread. Initially, only goulash soup was served in this way. Now onion, garlic with cheese and smoked meats, potato are poured into the loaf. The main thing is that the soup is not too liquid and does not flow out of the bread.

By the way, soup in a loaf is on the menu of far from all establishments. It is offered mainly in restaurants. In their everyday life, Czechs eat soups from ordinary plates.

In Czech cuisine, dumplings often replace bread. They are made from ordinary or potato flour. Steamed strictly, then sliced ​​and served as a side dish. Dumplings are a good addition to meat dishes with a thick sauce, they are dipped in it and then eaten.

There are many recipes for dumplings, often they add fillings, for example, liver, onion, meat or even cabbage. Fruits are placed in sweet ones, sprinkled with cheese and sugar on top.

Under this intricate name, ordinary potato cakes are hidden, they are somewhat reminiscent of our potato pancakes. The obligatory ingredient here is marjoram. Bramboraki is eaten as a separate dish or served as a side dish for meat.

By the way, recently in the Czech Republic they conducted a poll for the title of the most national dish. It was the bramboraks who won.

Czechs prefer pork to any meat. The secret of such love is simple and easy to explain. From time immemorial in the Czech Republic, this meat is considered the cheapest, it costs much less than the same beef.

This is a Czech brand. The drumstick is first soaked in a beer marinade, then boiled, and smoked over a fire right before serving. Shank is a very satisfying dish and one person usually cannot eat it. In cafes and restaurants, they usually indicate how many people it is designed for. Pork knee goes best with Czech beer.

The Czechs themselves consider the knuckle to be quite fatty and rarely eat it.

Fried pork with dumplings and cabbage (Czech Vepřo-knedlo-zelo)

Pieces of loin or shoulder blades are sprinkled with spices, fried in a pan. Then watering from above with water or broth is sent to the oven.

Braised cabbage is the second most popular side dish after dumplings. And the combination of cabbage-dumplings is on the list of the most favorite gastronomic preferences of the Czechs.

They are baked under a delicious, crispy honey crust. Served with several types of sauces. Delicious and plentiful as always. Therefore, before ordering, it is better to clarify the weight and calculate your strength.

This dish is for those who do not like pork. The basis is veal or beef tenderloin. It is served immediately under two sauces - sour cream and lingonberry. In addition, a slice of lemon and, of course, dumplings are placed on a plate.

This dish has many recipes. And a good Czech hostess always has her own secret of making svichkov with sour cream.

It is prepared from both pork and beef. The meat is cut into cubes, then cumin, garlic and pepper are sent to it. All this is stewed on low heat. When the meat is almost ready, flour and tomato paste are added to the sauce. All this languishes for a few more minutes. The invariable attribute of goulash is dumplings, they are dipped in a fragrant sauce.

Drowned (namely, this is how the name of the dish is translated) in the Czech Republic is called pickled sausages with peppers and onions. This is my favorite beer snack. Moreover, it is almost impossible to eat a drowned man without drinking a foamy drink. It is very oily and contains a lot of vinegar. Beer greatly enhances the taste.

In general, various sausages, sausages, sausages are very popular in the Czech Republic. Locals love to eat them hot and always with mustard.

Cheese is very popular in the Czech Republic, especially fried cheese. The local variety is well suited for this, it is soft and fatty. Small pieces are rolled in breadcrumbs and sent to the pan. The cheese is served piping hot with a sauce of your choice.

So the dish goes well with cranberry or lingonberry sauces. Hearty, nutritious and very tasty!

Round, crispy and thin. Karlovy Vary is famous not only for its mineral water, but also for its waffles. They have been produced since 1780. At first there were only two varieties: chocolate and nut, now there are 15 of them. There are lemon, apple, with the taste of tiramisu and local liquor "".

By the way, it is believed that these waffles can be cooked only in Karlovy Vary, since the recipe contains water from mineral springs, but you can also find it in Prague.

Czech Republic - a country of taste and aroma

Everything here is what you want to try. It is better for tourists to combine eating with hiking and sightseeing. Then only positive memories and not a single gram of excess weight will remain from this European country.