They say that Czech cuisine is similar to Austrian and German. These countries actually have similar dishes. But to say that they are the same is like comparing Turkish coffee with cappuccino.
It just so happens that the key to the heart of a Czech resident lies not only in a glass of beer, but also on a plate with local dishes. This is because they know how to cook, treat and eat here and love it. Restaurants serve such generous portions that not everyone can eat them.
The main components of Czech cuisine are meat, side dishes of potatoes, stewed cabbage, dumplings, sauces, soups, and beer snacks. The book “Czech Cuisine” alone contains more than 600 recipes. And each of them also has cooking options. Let's look at the 20 most popular dishes of this country.
SOUPS AND STOWERS
Soups, broths and stews are the basis of Czech cuisine; in Prague they say: “he who does not eat soup will not grow.” The first courses are distinguished by their range of taste and ease of preparation. My favorite ones are sweet and sour: thanks to the combination of sauerkraut, apples and caraway seeds.
COMPOSITION OF THICK CZECH SOUPS:
- pureed vegetables;
- “ishka” (fresh or pre-fried flour diluted in water);
- semolina,
often pureed.
The Czech menu also includes many soups that are more familiar to Russians: onion, potato, mushroom, chicken with noodles, something reminiscent of borscht, but with whipped cream.
Garlic soup (Česnečka)
Various garlic stews - popular dish European countries.
Soups were invented as a hangover cure.
- Czech garlic soup is prepared in lard or butter.
- Often served with croutons and grated cheese, garlic dominates the flavor.
- Sometimes smoked meats, potatoes, cumin, and marjoram are added.
Somewhere soups are prepared thick, somewhere even thicker.
A thick consistency is needed due to the originality of the presentation:
- “garlic” is poured into a round gray bread loaf with the crumb taken out;
- Cover the top with the cut off top.
Although “garlic” is on the menu of most restaurants in the Czech Republic, it is served differently everywhere: often the stew is eaten from an ordinary plate.
Bramboračka
The king of Czech soups, made from potatoes and suitable for vegetarians.
All housewives have their own recipe for preparing this dish.
Ingredients:
- roots,
- vegetables,
- mushrooms,
- a little garlic
- The prince of the Czech spice is marjoram.
Vegetables and mushrooms are boiled in a broth of water and flour fried in oil.
Cibulačka
This is a traditional Czech onion soup that has many different variations.
Soup in bread (Polevka v chlebu)
Soups served in a loaf:
- garlic,
- potato,
- mushroom,
- onion,
- goulash soup
The brand belongs to Czech cuisine.
- Cut off the top of the still warm freshly baked gray bread in the form of a lid.
- Remove the pulp so that the walls of the “vessel” are at least 8 cm thick.
- Pour the soup inside: thick enough so that it does not leak out.
The dish is baked in the oven for several minutes, after sprinkling cheese on top.
Kulajda
Strong mushroom soup is prepared according to an old recipe from the inhabitants of South Bohemia.
Ingredients:
- cream,
- potato,
- dill,
- flour,
- quail eggs.
To give it a characteristic sweet and sour taste, add a little vinegar and sugar.
HOT DISHES
In Prague you can try vegetables, mushrooms, freshwater fish, grains and legumes. However, the king of Czech cuisine is meat.
CZECHS LOVE:
- pork,
- chicken,
- beef,
- goose meat
- venison,
- hare meat,
- lamb,
- partridge,
- turkey,
- pheasant
The meat is pre-marinated in beer, flavored with spices, cooked and served with side dishes and sauces. Steaks, cutlets, goulash are traditional Slavic dishes.
Carp in the Czech Republic is prepared in 20 different ways.
Pork ribs with honey (Pečená vepřová žebírka v medu)
- Ribs marinated in honey sauce are baked in the oven.
- This creates a fragrant caramel crust.
- Served in large portions– with fried onions, sauce and dumplings or bread.
Beef fillet in cream sauce (Svíčková na smetaně)
For this dish of Czech cuisine, the meat is selected and processed especially carefully.
- Fresh veal or beef tenderloin is placed in a spicy marinade for 1-2 days.
- Then stewed and served with sour cream or berry sauce.
- Stewed vegetables and meat broth are ground to a puree.
- Combine with sour cream, milk or cream.
Pork knuckle (Vepřové koleno)
Trying and tasting pork knuckle in Prague is an absolute must have for non-vegetarians. The portions are huge: 700 g of delicious meat. Can be ordered for two.
Pig shank is prepared in 2 ways:
- boiled in vegetable broth, with spices and herbs;
- baked with beer on the grill.
They are also served in 2 ways:
- on a ceramic dish with sauce;
- on a board: with mustard, horseradish, garlic, pickles.
Side dish - either cabbage or potatoes, or no side dish at all: with baked tomatoes. The dish goes well with beer.
Although pork knee is a brand of Czech cuisine, the locals themselves rarely eat it, as they consider it very fatty and high in calories.
Roast duck (Pečená kachna)
Festive dish of Czech cuisine.
- The duck is cooked whole, filled with fillings: often oranges and apples.
- In the classic recipe, a side dish of stewed or fresh cabbage and potatoes is added to the meat.
- To obtain a fragrant crust, the carcass is smeared with honey.
Fried cheese (Smažák)
Fried Hermelin with lingonberry jam or preserves is especially tasty.
Local mold cheeses are also prepared this way.
- The cheese is grated.
- Shape or cut into slices.
- Dip in beaten egg.
- Roll in breadcrumbs.
- Fried in oil.
Served with side dishes, sauces and dumplings.
SIDE DISHES
In the Czech Republic, not only potatoes and stewed cabbage are served as an addition to the main dish.
Side dishes of Prague cuisine:
- boiled bean pods,
- peas stewed in sour cream,
- pasta,
- cauliflower or Chinese cabbage,
- vegetable salads,
- famous dumplings.
You could write a whole poem about Czech dumplings – the former “poor man’s food” is now served in best restaurants countries.
2 ways to enjoy dumplings:
- as a main course with sauces, eggs, cheese and mushrooms,
- as a side dish.
Draniki "Bramboráky"
- These potato cakes are especially delicious with smoked meat.
- A dish of the national cuisine of the Czech Republic, unlike Belarusian potato pancakes, is with marjoram.
- In Prague, potato pancakes are eaten not only as a side dish for meat, but also separately.
"Dumplings"
Another “brand” of Czech cuisine.
Modern dumplings come from their ancestor, made from white bread.
It’s not easy to create this miracle; to do this you need to follow the recipe exactly.
Ideally, the dumpling should be:
- airy, light, so that when pressed with a fork it breaks easily,
- porous to absorb gravy or sauce.
The most famous are potato dumplings.
Other components are also added: liver, vegetables, semolina.
Popular dumpling options:
What all these recipes have in common is that the prepared and rolled out dough is not baked or fried, but boiled in water or steamed. Residents of the Czech Republic eat dumplings instead of bread.
SNACKS
Czech beer has centuries-old history and a high reputation in the world.
- We love the drink so much that many soups, gravies, and sauces are prepared based on it.
- Meat is fried, stewed and baked in beer.
- Bohemian coffee is brewed with beer.
- They drink it just like that :)
Locally prepared wine is only slightly inferior in popularity to beer.
They snack on beer in the Czech Republic... with soup.
There are also cold appetizers in Prague cuisine: with a lot of spices and salt.
Good for creating thirst and encouraging visitors to buy another glass of beer.
POPULAR BEER SNACKS:
- marinated Hermelin cheese,
- brawn with onion and vinegar,
- sandwiches (Czech invention),
- herring fillet,
- fried fish,
- chops.
Marinated sausage “Utopenec”
Fatty sausage with lots of onions and sweet peppers, kept for a long time in a sour marinade, is another favorite dish of Czech cuisine.
The secrets of preparing minced meat for sausages and additives to this snack are strictly “classified” and differ in different pubs and restaurants.
- Most often served cut lengthwise and filled with pickled cucumbers.
- Marinated with pepper, onion, tomato slices.
- Sprinkle with herbs on top.
It is impossible to eat a spicy sausage without drinking beer: the drink adds unforgettable notes.
Czech jellied meat “Tlačenka”
Made from different types meat:
- pork,
- beef
- birds,
- from offal cooked in brine,
- from cartilage (brawn).
With the addition of plenty of onion, pepper and vinegar.
The mixture is filled into a natural shell or an artificial container.
Sausage (Klobasa)
Grilled sausages are sold in all Czech pubs and street stalls:
- meat,
- liver,
- wine,
- blood
Always crispy and hot.
In the Czech Republic, it is customary to eat sausages with your hands, dipping them in mustard or sauce.
DESSERTS AND BAKERY
Czech cuisine is distinguished by a huge variety of sweet dishes.
The national desserts of Prague and other parts of the country are somewhat reminiscent of European ones, and baked goods have clear Slavic roots.
The most famous local sweet dishes are pies. Classic pies made from yeast dough with jam, cottage cheese and poppy seeds can be tried everywhere.
There are also sweets that can only be eaten in the Czech Republic: “Hořice tubes”, “honey ears”, fruit dumplings, etc.
Ice cream with syrup “Hot Love” (Horká láska)
- Vanilla ice cream is poured with hot syrup.
- Syrup - made from raspberries or strawberries, sugar and butter.
- Garnish with fresh mint leaves and whipped cream.
- Sometimes lemon slices are placed on top.
- In some variations, vodka is added to the syrup.
Gingerbread “Pernik”
Gingerbread is different in all parts of the country.
The most famous is Pardubický perník (“Pardubický perník”).
This is a honey gingerbread decorated with drawings.
Most often, gingerbread is made in the shape of a heart.
“Trdelnik”
“Fool”, or “blockhead”: this is how the name of the sweet is translated from Czech.
Cinnamon and vanilla cakes baked over an open fire are the most common street baked goods.
- Places where trdelniki are made can be found on every street in Prague.
- The spread of sweets began after 2010 due to the increase in the flow of tourists. This is a marketing ploy by local merchants, invented for visitors.
- Even hamburgers in the Czech Republic are more traditional than trdelniki.
- Trdelniki are tubes sprinkled with a mixture of sugar, cinnamon and vanilla, and less often with poppy seeds, coconut flakes, and nuts.
- The baked goods are topped with honey, caramel or chocolate.
Wafers “Oplatky”
The birthplace of thin, delicate waffles with filling is Karlovy Vary.
Payments were invented back in the 18th century. They taste similar to Viennese waffles.
Use as filling:
- nougat,
- chocolate,
- pieces of fruit,
- whipped cream.
Wafers are made in the shape of a coin (hence the name, which comes from the word “payment”). The payments are decorated with a relief pattern.
There are 15 varieties with different tastes:
- apple,
- nut,
- creamy,
- chocolate,
- lemon waffles,
- with the taste of tiramisu, Becherovka liqueur, etc.
Some eat it cold, others heat it up first.
“Štramberské uši”
- Honey sweetness with spices: pepper, cinnamon and anise.
- Gingerbread dough is rolled into small round cakes and baked in the oven.
- While still hot, the flatbreads are rolled into a ball.
- There is a version that Štramber ears began to be made in memory of Christians who died at the hands of the Tatar-Mongols.
Have a pleasant gastronomic experience!
Post Views: 6,906
It is impossible to fully understand the beauty of the Czech Republic without tasting traditional dishes - the national pride of the country. But when you enter any, even the most modest restaurant, you are overwhelmed by the huge selection of first and second courses, not to mention the variety of beer snacks, which would be 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 in calories and filling; Czechs are very fond of meat (poultry, game, pork and beef), prepared in a variety of ways. And the portions in restaurants are so large that you can easily order one dish for two...all that remains is to decide what exactly to order?
We present the TOP 10 most famous and delicious dishes of traditional Czech cuisine, which are definitely worth trying.
Traditional delicious dish(Pečené vepřové koleno) is comparable to spaghetti in Italy or pilaf in Uzbekistan and is a real gastronomic brand. Fragrant, juicy, rosy, pork knee on the bone weighs almost a kilogram when finished and is usually ordered for 2-4 people. It is prepared in every restaurant and pub, but it is served in different ways: with horseradish, tomatoes, garlic and seasonings, not to mention numerous sauces and gravies.
A baked leg with mustard and horseradish with beer will cost 200 CZK. If you order only a knee, its cost will be 150-160 CZK.
Dumplings
Dumplings are the holy of holies of Czech national cuisine. Although, the most interesting thing is that initially this dish belonged to Austrian and German cuisines, but today it has become the national dish of the Czech Republic, its culinary symbol. Essentially, it is a long piece of dough (kneaded with flour or with the addition of potatoes) boiled in a large amount of water or steamed, which is then cut crosswise like a loaf and served as a side dish, for example, with the same baked knee. It is interesting that the dumplings themselves are insignificant 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 the dumplings with sweet berry syrup and decorate them with fruit, you will 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 second courses at the rate of one for 2-3 people.
Drowned people, klobasy, tlachenki
Beer snacks such as crackers, chips or nuts simply pale in comparison to the 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:
Drowned meats, which look like utopenci on the menu, are quite vigorous pork chops soaked in a vinegar marinade; due to their bright taste, they are consumed only with beer.
Fried sausages, also known as klobasa, are a product with a less harsh taste; These delicious sausages are good on their own, but when combined with a foamy drink they become simply divine.
Tlachenka (and in Czech - tlacenka) is a meat dish reminiscent of strong jellied meat or brawn, made from pork legs, tongue or offal and eaten with vinegar. When serving, season with pepper, onion and vinegar.
Advice! In pubs and restaurants in the Czech Republic, food is always prepared in the morning and served only freshly prepared. Therefore, if you want to try the most famous dishes, it is better to go for a meal in the morning or closer to lunch, because... By evening, not a trace remains 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 the Czech capital is not at all surprised by the numerous chewing tourists looking at the sights with a sausage in one hand. Among the street assortment, it is worth trying Bavarian, Old Prague, Prague and Wenceslas sausages, the cost of which ranges from 50 to 80 CZK. The price includes dumplings or bread and sauces: mayonnaise, mustard, ketchup.
Vepro-knedlo-zelo
If you decide to taste local delicacies in good faith, you won’t get away with just one pork knee. Be sure to order such a hearty dish at the restaurant as Vepřo-knedlo-zelo, which is fried pork with stewed cabbage, served with dumplings.
Typically, portions of the shoulder or loin are used for cooking, marinated in spices and first fried in a frying pan, and then baked in the oven. During the baking process, the pork is poured with broth and the resulting juice, so that the resulting meat is very tender and juicy, literally melting. Czechs generally love and skillfully cook pork, which is also much cheaper than lamb or beef. Well, stewed cabbage as a side dish is a classic of the genre, just like in Germany.
You can order this legendary dish from the Strahov Monastery for just 140 crowns.
Czech soups
It’s a real crime to be in the Czech Republic and not try the local soups – polevki. The first courses here are very satisfying, rich, and delicious. They can rightfully be considered the property of the country. Liquid transparent soups are not about the Czechs, no. Thick first courses are respected here, and to create the appropriate consistency, vegetable purees, semolina or flour mash are usually added. An unusual ingredient used in soups that adds an interesting flavor is roasted yeast.
Note! Often soups are served in a bread roll - be sure to try it, it’s very beautiful, but most importantly - delicious!
The most popular first courses in the Czech Republic are:
Česnečka – aromatic and incredibly tasty soup with garlic and smoked meats,
Pivní polévka – an original soup with beer, served with cheese croutons,
Bramboračka – famous potato and mushroom soup; by the way, this is what is traditionally served in bread,
Kulajda – thick stew with mushrooms and potatoes, flavored with sour cream, served with a boiled egg.
A serving of Czech soup costs from 40 CZK and above.
Goulash
It would seem, what makes a traditional Hungarian dish on 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 Szegedinsky, rural, hunting, Slovak, Hungarian and other types of goulash. We recommend trying one of its variations in authentic Czech establishments - this is not a tourist dish, so it is easiest to find it in restaurants aimed at local residents.
The cost of 200 grams of, for example, Pilsner beef goulash with dumplings is 100-120 CZK.
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 try the fried carp (on the menu - pečený kapr) - this particular dish is an obligatory element of the Christmas festive table. You should also not refuse baked trout - Pečený pstruh.
1 fish costs 110-150 CZK.
Olomouc cheesecakes
Cheese is loved in the Czech Republic, especially as a beer snack. Be sure to try the soft Hermelin cheese, reminiscent of Camembert with its white mold, as well as varieties such as Pivni Syr and Zlata Niva.
But the most important cheese dish to be tasted first is the breaded and fried Olomuki cheeses. Olomuka cheese itself is made only in the Czech Republic and has a specific unpleasant odor, which, however, completely disappears when fried. Olamuk cheese cheeses harmonize especially well with beer and regular rye bread with onions.
A serving of fried cheese (150 g) with Tatar sauce will cost 120-150 CZK.
Trdlo
You can taste trdelnik, or trdlo, also known as “fool,” mainly only on the street. This sweet pastry is made from rich yeast dough, which is rolled onto 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 aromatic coconut flakes.
It is interesting that similar pastries, albeit under different names, are baked and sold on the streets of Hungary and Slovakia.
One Trdlo costs 45-50 CZK, and if you add Nutella to its taste, then 60 CZK.
Strudel
Despite the fact that the Czech Republic has many national desserts (vanochki, kolache, etc.), the leader in taste and demand is the good old German-Austrian strudel, which you can recognize in the menu by the word “závin”.
It is prepared here at top level, wrapping a variety of fillings in thinly rolled unleavened dough: fruits, berries, cottage cheese, etc.
The Czech Republic is not only beautiful and unique country. This is an original, tasty, and most importantly satisfying cuisine. Czechs love to eat well. In cafes and restaurants, the portions are huge; you can safely order one plate for two. Be sure to read (or better yet, print).
There are a lot of original Czech dishes, and you really want to try them all. And, of course, don’t forget to taste several varieties of famous beer. From this European country tourists take away not only souvenirs and positive emotions, but also a lot of gastronomic experiences and a few extra pounds. So what does the Czech Republic taste like?
There are different types of soups prepared in the country, the most favorite among them is garlic soup. The methods of preparing it differ slightly in different regions. Somewhere they put cheese in it, somewhere potatoes and smoked meats. Czechs especially lean on garlic with the onset of cold weather. This is a good antimicrobial agent.
Garlic is served in a round rye bread roll with the pulp scooped out. The lid of this saucepan is also edible, made from bread. Initially, only goulash soup was served this way. Now onion, garlic with cheese and smoked meats, and potatoes are poured into the loaf. The main thing is that the soup is not too liquid and does not leak out of the bread.
By the way, soup in a loaf is not on the menu at all establishments. It is offered mainly in restaurants. In his Everyday life Czechs eat soups from ordinary bowls.
In Czech cuisine, dumplings often replace bread. They are made from regular or potato flour. Cook strictly by steaming, then cut and serve as a side dish. Dumplings complement meat dishes with thick sauce; they are dipped in it and then eaten.
There are many recipes for dumplings; they often add fillings, such as liver, onion, meat or even cabbage. Fruits are placed in sweet ones, cheese and sugar are sprinkled on top.
This fancy name hides ordinary potato cakes; they are somewhat reminiscent of our potato pancakes. Marjoram is a mandatory ingredient here. Bramboracs are eaten as a separate dish or served as a side dish for meat.
By the way, recently a survey was conducted in the Czech Republic to determine the title of the most national dish. It was the bramboracs who won.
Czechs prefer pork to any meat. The secret of such love is simple and easily explained. From time immemorial in the Czech Republic this meat is considered the cheapest, it costs much less than beef.
is a Czech brand. The drumstick is first soaked in a beer marinade, then boiled, and smoked over a fire right before serving. Knuckle is a very filling dish and one person usually cannot eat it. Cafes and restaurants usually indicate how many people it is intended for. Pork knee goes best with Czech beer.
The Czechs themselves consider the knuckle to be quite fatty and rarely eat it.
Pieces of loin or shoulder are sprinkled with spices and fried in a frying pan. Then pour water or broth on top and send it to the oven.
Stewed cabbage is the second most popular side dish after dumplings. And the combination of cabbage and 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 as always there is a lot. Therefore, before ordering, it is better to check the weight and calculate your strength.
This dish is for those who don't like pork. The base is veal or beef tenderloin. It is served with two sauces at once - sour cream and lingonberry. In addition, a slice of lemon and, of course, dumplings are placed on the plate.
There are many recipes for this dish. And a good Czech housewife always has her own secret for preparing svickova with sour cream.
It is prepared from both pork and beef. The meat is cut into cubes, then cumin, garlic and pepper are added to it. All this is stewed over low heat. When the meat is almost ready, add flour and tomato paste to the sauce. All this languishes for a few more minutes. An invariable attribute of goulash is dumplings, they are dipped in a fragrant sauce.
Drowned (and 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 utopenets without washing it down with a foamy drink. It is very greasy and contains a lot of vinegar. Beer enhances the taste significantly.
In general, various sausages, wieners, and sausages are very popular in the Czech Republic. Locals They like to eat them hot and always with mustard.
People in the Czech Republic love cheese, especially fried cheese. The local variety is well suited for this; it is soft and fatty. Small pieces are rolled in breadcrumbs and placed in a frying pan. The cheese is served piping hot with your choice of sauce.
The cheese goes well with cranberry or lingonberry sauces. Nourishing, high in calories and very tasty!
Round, crispy and thin. Karlovy Vary is famous not only mineral water, but also with their 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, tiramisu and local liqueur flavors.
By the way, it is believed that these waffles can only be prepared in Karlovy Vary, since the recipe calls for water from mineral springs, but can also be found in Prague.
Everything here makes you want to try it. It is better for tourists to combine meals with walking and sightseeing. Then only positive memories and not an ounce of excess weight will remain from this European country.
5th place
Kremroll - delicious straw
In Czech “Kremrole” (Kremrole) or in Slovak “Trubička” (Tubichka).
This is a puff pastry tube filled with butter cream. The main thing is not to confuse kremroll and trdelnik, these are different desserts. Kremroll is baked from puff pastry, and trdelnik is made from yeast dough. Kremrol is filled only with cream, but trdelnik can have almost any sweet filling inside.
Kremroll is very similar to our popular cream tubes. The main difference is that in our country the straws are made in the shape of a cone so that the cream does not flow out from the opposite side, but in the Czech Republic a straw is really a straw. To be honest, the cone shape is still more convenient, and Czech creamrolls need to be eaten carefully so that the filling does not fall out.
A similar dessert is popular in neighboring Germany, Austria, and Poland. Now it is no longer possible to find out who, when and how invented Kremroll. However, Czechs consider it national. The famous Czech writer and food critic Vladimir Postulka claims that Czech cremerolles are an adapted copy of the French dish “cornets d’amour” (love cones).
The price of kremrolle in cafes and on trays is 10-20 CZK per piece. It is unlikely that you will be able to bring them home, since the cream quickly deteriorates and the dough becomes hard. Shelf life is only 24 hours.
However, in Czech stores you can buy culinary dough cylinders and use them to prepare creme roll at home. Price for 30 cylinders – 100-120 CZK.
4th place
Vetrnik - the most delicious purchase from France
In Czech “Větrník” (Vetrnik).
The Czechs borrowed this dessert from French cuisine, but in a slightly modified form. Probably for this reason, in the Czech Republic, veternik is considered a national dish.
Vetrnik is made from choux pastry; a cavity is formed inside the bun. A wavy surface forms on top, hence the name of the dessert. The word “vetrnik” is translated from Czech as “weather vane” or “windmill”; there is such a children’s toy. The bun is usually about 15 centimeters in diameter.
After baking, the bun is cut in half and the filling is placed in the center. The classic windmill has a two-layer filling. The bottom layer is buttercream with vanilla and rum. Top made of whipped cream with added coffee or caramel. The bun is topped with chocolate or caramel.
The dessert turns out very tasty, but very high in calories. Keep in mind that the choux pastry bun hardens quickly, and after just a couple of hours the anemone becomes hard and tasteless.
The price in cafes or in the culinary departments of stores is 10-20 crowns per piece. Shelf life – 24 hours.
In stores you can buy factory-made anemones, usually 3 pieces per package, the price is 12-16 CZK per 100 grams. The shelf life is longer - up to 7 days, but they must be stored in the refrigerator. If you buy completely fresh ones on the last day of your vacation, they will survive the flight to Russia.
Czech cuisine has always been famous for its hearty and memorable dishes. But the only negative is that most of it is quite heavy. Because of this, not only guests of the country, but also the Czechs themselves always take with them something 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 at a time. It’s not a fact that you will be able to eat even three times the dish. Portion sizes are quite large. It is customary to serve second courses with not one side dish, but two or several types of sauce.
In Czech cuisine, meat dishes and rather fatty dishes take precedence. The pork here is top notch that no one stands next to. Sausages and snacks (they are fried or marinated) are also in first place. Although a little fatty and heavy, it is infinitely tasty.
But first things first. Any Czech soup is called vole and comes with its own name. For example, the Trencin Vole. . The soup menu is usually served separately at the start of the meal. The soups are thick, almost like a sauce. The thickness of soups is achieved by adding semolina or pureed vegetables to them. Sometimes butter and chicken egg yolk are used. Approximately 2/3 of the first courses of Czech cuisine are pureed. In terms of popularity, the championship is held by:
- Garlic bentgrass.
- Onion bentgrass.
- Sauerkraut bentgrass from sauerkraut.
- Bentgrass with smoked products and mushrooms.
- Pureeed bentgrass.
- Soup - goulash with cheeses.
Soups are served both in regular bowls and in bread.
Of the second courses, the undisputed first place is, and will continue to be, occupied by the world-famous Boar's Knee. In Russian, this is pork knuckle. Boar Knee is baked in dark beer. It is served with three types of sauce as standard, and with more at the request of guests. In different restaurants everything is different: in some Veprevo Knee is also served with sauerkraut, in others without. The knuckle generally weighs 800 grams when finished. Minus bone - 700. Some restaurants order smaller sizes of raw materials so that one person can eat it entirely. Veprevo Knee is sold in restaurants and even on the street. Moreover, you don’t have to 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 oven or on a grill. The ribs are served in the same way as the shank, with three or more types of sauce and pickled vegetables. The dish will weigh at least 700 grams in its pure form. You can feed three.
Next in popularity is Svichkova with sour cream. This, as an exception, is a beef dish. Svickova is served with dumplings, also a national Czech invention - small blocks of boiled potato dough. . The dish is also served with lemon wedges, whipped cream and lingonberry sauce.
Goulash is no less popular in the Czech Republic than in Hungary. There is certainly a difference. Moreover, there are hundreds of goulash recipes in the country. Beef, pork, rabbit, liver, assorted meats - whatever. But the leader is still beef goulash. Cumin, garlic, and pepper are usually added to it. The dish is again served with dumplings, which is not surprising - dumplings are served with almost all hot dishes and soups. Sauerkraut is also served with goulash.
Another dish that we can’t help but mention is baked duck. It is usually cooked whole with spices. Served with boiled potatoes, and again - with three or more types of sauces.
The Czechs do not neglect fish either. Residents of the Czech Republic love carp very much. It is served either baked or in the form of chops, or fish soup is prepared from it. A traditional dish for Christmas - 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. They will be served with bacon. Boiled potatoes are served as a side dish, also with fried raw smoked bacon and three types of sauce. Well, and stewed Sauerkraut cabbage, porridge and potato balls that are deep fried.
Among appetizers, Czechs prefer a cheese plate, fried cheese breaded in breadcrumbs. They use their own Hermelin cheese. Serve with sauces and cabbage. Another of the popular snacks is Utopentsy. These are marinated sausages or bacon, cooked with fried onions and peppers.
Fruit dumplings are popular desserts; plums, apricots and strawberries are added to them. Czechs also love strudel. There's one more thing National dish Trdlo. Trdlo is sold on all streets, on every corner. It is prepared from dough, fried on a grill on skewers in the form of a cylinder and sprinkled with sugar. .
Highly varied Czech national cuisine you can't name it. But the dishes listed are worth trying.
(3
ratings, average: 5,00
out of 5)
In order to rate a post, you must be a registered user of the site.
