Czech Meals

  • Appetisers and Food Served with Beer


Ham roll filled with horseradish cream (Šunková rolka plněná křenem)

The ham roll is a festive Czech appetiser. It is a very simple, very attractive, and delicious meal.

Pickled Hermelín (Nakládaný hermelín)

Hermelín is a ripening cheese with white mould on the surface – similar to French camembert. In pickled form, it is served as an appetiser or a savoury delicacy with beer. 

Utopenci – literally “Drowned Men”

Utopenci are popular as a cold meal served with beer, comprising sliced sausages and onions, pickled in a sweet and sour marinade. They are usually stuffed into a large jar.

Zavináče – Fish Rolls

Like utopenci and pickled hermelín, zavináče are also most frequently served as an accompaniment to beer. They are slices of herring rolled up with a vegetable filling, pickled in a sweet and sour marinade.


  • Soups


Garlic Soup (Česneková polévka)

A simple soup that will be appreciated by every gourmet, thanks to its strong garlic flavour and aroma. It is often served with cheese and bread croutons.

Potato SoupPotato Soup with Mushrooms (Bramborová polévka s houbami)

Potato soup has been a traditional Czech dish since time immemorial. Probably every Czech family has developed its own recipe for the “best” potato soup.

Beef Broth with Liver Dumplings (Hovězí vývar s játrovými knedlíčky)

Beef soup with liver dumplings is a typical starter of a traditional Czech menu. It can be found on the menus of most restaurants as well as at a Sunday family lunch.


  • Main Courses


Pork, Dumplings, and Cabbage (Vepřo-knedlo-zelo)

When you ask in the Czech Republic which meal is the most typical here, most likely you will find out that it is pork, dumplings, and cabbage. It is, literally, a synonym for traditional Czech cuisine.

Beef TenderloinBeef Tenderloin with Cranberries (Hovězí svíčková s brusinkami)

Beef with cream sauce decorated with cranberries and served with bread dumplings is one of the most popular Czech dishes.

Beef with Tomato Sauce (Hovězí maso s rajskou omáčkou)

Tomato sauce is one of the most popular Czech sauces. It is served with beef and bread dumplings.

Fried Carp with Potato Salad (Smažený kapr s bramborovým salátem)

Fried carp is one of the symbols of Christmas. It is served with cold potato salad and is a typical Christmas Eve meal.

Fruit DumplingsFruit Dumplings (Ovocné knedlíky)

Fruit dumplings are a specific delicacy of Czech cuisine. Various types of fruit dumplings are made of leavened, potato, or quark dough, and then filled with fruit.

Roast Duck with Red Cabbage (Pečená kachna s červeným zelím)

Poultry has always had its place among old Bohemian food. Roast duck, dumplings, and cabbage – for most Czechs, are still among the most pleasing ideas for a festive lunch.

Bramborák – Potato Pancake

Bramborák is a spicy potato pancake. It is served as a side dish, but is also excellent on its own, especially if accompanied by beer.


  • Desserts


Pancakes (Lívance)

Pancakes (lívance) are popular as a dessert or a main meal. Usually, they are served with jam or fresh fruit.

Buns Filled with Plum JamBuns Filled with Plum Jam (Buchty se švestkovými povidly)

Fairytale buns, which are filled not only with plum jam, but also with cottage cheese or poppy seeds.

Sponge Cake (Bublanina)

Sponge cake (bublanina) is a “universal” Czech cake. It can be prepared with various types of fruit, depending on which happens to be in season.


  • Beverages


Soft Drinks

Most commonly, Czechs drink good-quality mineral water. The most popular brands include Mattoni, Dobrá voda, Magnesie, Korunní, or Bonaqua. A very popular soft drink is also Kofola – a cola-type carbonated drink developed in the 1960s as an alternative to Coca-Cola and Pepsi.

Alcoholic Beverages

  • Beer

Czechs consider beer to be their traditional drink; its production here boasts a tradition of several hundred years. Over 470 kinds of beer can be found on the Czech market today. The most widely known Czech beers include Pilsner Urquell and Budějovický Budvar (internationally known as Budweiser). Beer is drunk from half-litre glasses and normally you will pay from CZK 17 to 30 for one (EUR 0.70–1.22).

  • Wines

Viniculture does best in Southern Moravia, but Bohemian vineyards are also renowned. The following varieties are among the most frequently grown: white wine: Ryzlink rýnský (Riesling), Chardonnay, Veltlínské zelené (Green Veltliner), Sauvignon, and Müller-Thurgau; red wine: Frankovka (Lemberger) and Svatovavřinecké (Saint Laurent). For more on Czech wines, see www.wineofczechrepublic.cz.

  • Becherovka

Becherovka is an herbal liqueur. It is made to a traditional recipe and contains Karlovy Vary water, quality ethanol, natural sugar, and a specific mixture of herbs and spices. It was first offered on the market in 1807. Most often, it is drunk on its own; but, in recent years, it has become a popular component of mixed drinks.


  • Recipe for a traditional Czech meal


Pork, Dumplings, and Cabbage (Vepřo-knedlo-zelo)

  • Preparation time: over 90 minutes
  • Serves 4


  • Pork (Vepřo)

To prepare, you need: 800 g of pork neck or shoulder, 2 onions, caraway, and salt.

Pork, Dumplings, and CabbageSalt the washed and dried meat and sprinkle with caraway. Put in a greased baking pan and sprinkle with diced onions. Add water (or stock) in the bottom of the pan and bake covered for about an hour and a half, at a high temperature. Baste from time to time to make sure the meet does not dry out. When the meat is soft, uncover the pan, so that a crust can form. When ready, slice the meat. The gravy remaining in the bottom of the pan can be sprinkled with a bit of fine flour, or just boiled.

  • Dumplings (Knedlo)

To prepare, you need: 700 g of potatoes, 200 g of coarse flour, 80 g of semolina, 2 eggs, and salt.

Boil the potatoes in their skins, peel, and grate. Mix with flour, semolina, eggs, and salt. Make tough dough, using your hands. From the dough, make several rolls with a diameter of approximately 6 cm. Put into boiling salted water. After a while, the dumplings must be lifted to prevent them from sticking to the bottom. Boil for 20 to 25 minutes, then take them out and slice.

  • Cabbage (Zelo)

To prepare, you need: 700 g of pickled white sauerkraut or half a head of fresh cabbage, fine flour, lard or some other type of grease, salt, sugar, onion.

Sauté onions in the grease until transparent, sprinkle with two tablespoons of fine flour and sauté some more. Add cabbage that has been cut into thin slices, add salt, and a bit of water (or the brine if using pickled sauerkraut) and stew. Add more water during stewing, from time to time. In the end, add vinegar or sugar, to taste. Red cabbage can be prepared in the same way as white cabbage.

Serve the meat, cabbage, and dumplings on one plate, pour some gravy over the top, and drink well-chilled beer. Enjoy!


Links:

  • An independent guide to the best and most interesting restaurants in the Czech Republic: www.grand-restaurant.cz (CS, EN)

Last update: 16.8.2011 16:00

Top of Page

Direct Links

  

Quiz

E-cards

Chat

Calendar

Previous June 2009 Next
Po Út St Čt So Ne
1.6. - List of Events 2.6. - List of Events 3.6. - List of Events 4.6. - List of Events 5.6. - List of Events 6.6. - List of Events 7.6. - List of Events
8.6. - List of Events 9.6. - List of Events 10.6. - List of Events 11.6. - List of Events 12.6. - List of Events 13.6. - List of Events 14.6. - No Event
15.6. - List of Events 16.6. - List of Events 17.6. - List of Events 18.6. - List of Events 19.6. - List of Events 20.6. - No Event 21.6. - No Event
22.6. - List of Events 23.6. - List of Events 24.6. - List of Events 25.6. - List of Events 26.6. - List of Events 27.6. - List of Events 28.6. - List of Events
29.6. - List of Events 30.6. - List of Events

Quick Navigation