The sweet-sounding name of the capital of the Czech Republic, “Prague,” makes the hearts of hundreds of thousands, and perhaps millions, of people who have visited there beat faster. And their minds immediately begin to draw in their memory the main attractions of the city: Wenceslas Square, Charles Bridge, Old Town Square, Prague Castle, St. Vitus Cathedral, Orloj Astronomical Clock, Old New Synagogue, Old Jewish Cemetery, etc. Well, what happens to their stomach?! Perhaps the most vivid memories of Prague are associated with him, or rather with traditional dishes of Czech cuisine!
It’s not for nothing that Prague is considered the gastronomic capital of Europe. Even in medieval times, a special culture of feasting was presented here, which has survived to this day.
Don't believe me?! Try any Prague restaurant (with Czech cuisine, of course)! The successful layout of the city allows you to find food establishments for every taste and budget in every district. However, there is a certain pattern in prices and yield of dishes: approx. tourist routes prices are higher and portions are smaller!
Great! We’ve decided on the establishment, let’s look at the menu and find out.
What is a must-try in Prague? Czech cuisine
Absolutely all restaurants and bars offer their visitors two types of menus:
1. "Napojovy listek"(napojovylistek): a kind of “beer card”, since the emphasis of this menu is on the traditional Czech drink;
2. "Jidelni listek"(jidelnylistek): a collection of the most colorful national Czech dishes.
Czech soup “Bramborachka”
As for Bramboracka soup, it has the status of the most unusual Czech dish. For a relatively small price, you will be offered to eat not only potato soup with smoked meats or mushrooms, but also the dishes in which it will be served. Since a fresh loaf of bread will serve as a bowl for soup.
Yes Yes! This same soup in bread is Bramborachka! Czech soup “Cibulachka”
The following first courses are also in great demand: “tsibulachka” (cheese and onion soup);
Czech soup “Zelnyachka”
Also “zelnyachka” (soup from sauerkraut),
Czech goulash soup "Gulyashova vole"
And “goulashova vole” (meat goulash soup).
Czech soup "Drštkova" - tripe soup
However, of course, the most famous Czech soup is drstkova. In ancient times, such a dish could save an entire low-income family from starvation. Since “drštkova” is prepared on the basis of inexpensive meat by-products, namely pork or beef tripe and bones. And to give it an “appetizing look,” cooks skillfully season the soup with spices and pepper.
After such a first course, the feeling of fullness will not leave you for a long time!
The recipe for vole "drštkova" is of cultural value for Prague. Therefore, not a single holiday in a Czech family is complete without national soup.
Main course
Do you love meat as a real Czech does?! A butcher's shop is second only to a beer pub. favorite place local residents of Prague. They go there every day, even several times! This is due to the fact that all Czech national hot dishes are prepared from various types of meat (beef, pork, lamb, poultry, etc.).
Meat
Baked boar's knee
Probably, in every establishment in Prague the signature dish is baked young boar shank (Baked boar's knee). Standard portion of this spicy dish a pork knuckle seasoned with mustard will weigh about two kg. Therefore, for a meat tasting, you’d better invite a few friends or take it home and eat it later!
Baked pork ribs with honey
In addition, you can find the classic combination of pork ribs with honey by ordering the dish “Pecene veprove zebirka v medu” in a restaurant. Czech chefs pay Special attention“zhebirka” so that the pork turns out juicy and tender.
Svichkova
Don't like pork?! Try svickova in cream sauce! A hot dish of beef tenderloin, previously stewed in sour cream and cream, served with dumplings. Soft “svichkova” just melts in your mouth!
Roast duck
Dietary poultry is also a favorite dining table Czech But duck dishes lead in the number of orders in Prague establishments. For example, “Pecena kachna” (baked duck with fruit or sauerkraut) with dumplings.
Fish
Baked fish
In general, Prague is a river city, and therefore traditional river fish dishes (carp, trout). Czechs love to experiment with fish when preparing it. different ways. But the most successful culinary experiment: baked carp with garlic and horseradish, as well as baked trout (“Peceny pstruh” - baked pstruh).
Side dishes
Any main dish must be “set off” with an appropriate side dish. Czech cuisine does not ignore this rule. In addition, the menu includes both side dishes that are familiar all over the world and native Czech ones.
The choice of additions to a hot dish is huge: vegetables, cereals, dumplings, etc. Prague restaurateurs are ready to satisfy the culinary wishes of any gourmet. A creative approach to preparing food turns an ordinary side dish into practically an independent dish. One such example is baked mashed potatoes with lard.
I'd like to talk a little about dumplings! Small balls of flour or potatoes with fruit can radically change the main dish for the better. There is no point in trying them separately; they will seem tasteless to you. But in combination with fish or meat, or with a sophisticated sauce, it’s a completely different matter!
Sauces
The final touch to any dish is the addition of sauce or gravy. The Czech name for the sauce is “omachka”, and it is prepared from completely different products (mushrooms, cream, fruits). Therefore, Czech sauces can also be sour, sweet, bitter, etc.
Snacks
In most cases, snacks offered in establishments refer to beer. Each type of beer has a specific type of snack. Thus, the “snacks” category can occupy an impressive part of the menu. After all, what is Czech beer without a good snack?!
Undoubtedly, the hot Hermelin appetizer is ideal for young Czech beer. Fried soft blue cheese is a great replacement for “boring” snacks!
When traveling 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 aborigine and experience the place, so to speak, from the inside.
National dishes of the Czech Republic were formed not only from local preferences, but also from various borrowings. Features include the richness of the main menu and the rich sweetness of the desserts. The most typical are pork knuckle, dumplings, soups, local sausage, goulash. Also high on the list are a variety of cheeses. Despite my fears, I liked the local cuisine so much that I even expanded my culinary boundaries and included 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 country’s national cuisine and highlight the restaurants and establishments of this particular city.
Dumplings
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. Essentially, these are pieces of potato or flour dough boiled in a water bath or steamed. That is, dumplings come in different 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. You can taste it in Prague restaurants famous for their traditional cuisine, which I will discuss below.
What is noteworthy is that some Czechs eat dumplings for breakfast, lunch and dinner, apparently, they have become so tightly integrated into the diet. There are a huge variety of cooking recipes: bread, potato, with and without filling (onion, meat), cottage cheese, sweet. There are even fruit dumplings that are a complete dessert. This is how plums are prepared from 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 was able to try 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’s most likely simply impossible to make them badly.
Bramboráky
Potato flatbreads that are very similar to potato pancakes. Traditionally marjoram is added to them. Bramboraki are often used as an independent dish, but sometimes they are used as a side dish for meat.
Meat dishes
Svíčková na smetaně (Svičkova with sour cream)
This dish is 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 cooking 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, cream and milk stewed in meat broth. The consistency should resemble liquid mashed potatoes. And, of course, such a dish should be served with traditional dumplings. Svichkova with sour cream is a fairly universal dish, so it goes well with red or white wine.
Having chosen the first option for the drink and this dish, I was very pleased at the restaurant “U Dvou kocek” in the center of Prague at Uhelný trh, 415/10. By the way, at the same establishment there is a small brewery producing light and dark beer of the same name, which is quite tasty.
Guláš (Goulash)
Goulash is a juicy stew that melts in your mouth when cooked correctly. It is made, like many dishes, from different ingredients. But most often in Prague restaurants they offer to try beef goulash. For cooking, cumin, garlic, and pepper are used, with which pieces of meat are stewed over low heat. Towards the end of the process, flour and tomato paste are added to the sauce, after which it is cooked for some more time. Goulash is traditionally served with dumplings. They are then dipped into a thick, aromatic sauce. I tried it very tasty beef goulash in the regular bar “Andel” (apparently, the name was formed due to its proximity to the Andel metro station) at Nádražní, 56/106.
Vepřové koleno (Veprov's knee)
Many tourists make up legends about the baked boar's knee. To be honest, I don’t particularly care for meat in large quantities, but after succumbing to persuasion, I had to try this delicacy. Looking ahead, I’ll say right away – very tasty! The leg of the pig is soaked in beer, after which it is placed on a spit and baked in this form. Serve directly on the same spit, on a wooden board. They are usually served with mustard and horseradish, as well as various sauces. Important note: Please note the weight of the dish before ordering. Usually it is 800 grams and above. So baked Boar’s knee is often ordered for two or even three.
Pečená kachna (Liver kachna)
Roasted duck or goose is a famous local dish, served with pickled or stewed sour cabbage, red cabbage and dumplings. Sometimes the bird is brushed with honey to create a golden crust. In many families, this dish is prepared on holidays, such as Christmas. I was able to try delicious baked duck at the restaurant “U Dvou kocek”, mentioned above. It just so happened that I had lunch or dinner at this establishment several times, because it is located next to the Old Town and Wenceslas Squares. But I think other restaurants should prepare this dish very tasty.
Pečená vepřová žebírka v medu (Vepr's zebirka baked in honey)
These are baked pork ribs in honey. As with duck, honey is added for a crispy brown crust. It also gives the meat softness and juiciness.
Sauces
Residents of Prague, and other cities of the Czech Republic, are extremely fond of a variety of sauces: tomato, cucumber, horseradish, with 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 frying meat, onions, sour cream or wine.
Soups and stews
Traditional soups also play an important role in Czech cuisine. They will warm you up perfectly on cold days, and the various vegetables and broth will quickly digest and make room for new dishes. I’ll tell you about the most popular stews in Prague.
Česnečka (Garlic)
This is garlic soup. Sometimes it is prepared with smoked meats, but according to the traditional recipe it should contain meat broth, potatoes and, of course, garlic in large quantities. There are also variations with the addition of cheese. In addition, this soup can be enjoyed both in its traditional form and in puree. In the first version, I tried it on Christmas, in some restaurant in medieval style near Old Town Square. Unfortunately, I don’t remember the name, but this establishment helped me warm up and satisfy my hunger.
Bramboračka
Soup with tomato and garlic. It is often prepared on the basis of meat goulash, but various variations can be found. In local cuisine, many soups and other dishes contain large quantities of garlic, which makes it important part gastronomic traditions.
Cibulačka
Easy to prepare, like many previous ones, onion soup. It is prepared in water and served with croutons and cheese.
Polevka v chlebu (Vole in bread)
This soup is specific due to its presentation. For this dish, bake gray bread of a special shape, cut off the top in the form of a lid, remove the soft part and pour in the stew. In fact, polévka means soup, which means any soup 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 last one?” No one could tell me, so I ate as much as I could from the bread cup. After all, I paid for it too.
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 boiled egg.
Snacks
Often, restaurants and bars serve cold meat or cheese snacks with beer. Of these, it is worth highlighting the following:
Utopenec (Utopenets)
These are sausages marinated in sweet and sour sauce with onions, moderately fatty and flavored with a lot of spices. This snack is soaked for a couple of weeks, ideally in a cold place. It is usually served cut into mugs and with bread. Again, there are a lot of recipes. Every bar or restaurant strives to add some zest or feature. And when prepared at home, like many local dishes, the unique recipe is passed down in each family from generation to generation.
Tlačenka (Tlachenka)
This appetizer is reminiscent of brawn or jellied meat - a boiled pressed meat product in a natural casing or jar. Tlachenka is generously 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, Tlachenka is prepared in different ways both in restaurants and at home.
Klobasa (Klobasa)
Fried sausage of various types: liver, meat, wine, blood and so on. This appetizer is fried until crispy and served hot, served with bread, mustard and cabbage. It is customary to eat sausage with your hands, dipping it into the sauce. You can taste this snack not only in pubs and restaurants, but also right on the street.
In squares and crowded places there are special stalls where sausage is prepared right before your eyes. I admit, 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. I found Prague, Staroprazskaya and Wenceslas to be the most delicious. The most convenient places to buy were 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 try on my next visit to the Czech Republic.
Cheeses
They occupy a special place in modern kitchen Chekhov. Grilled cheese is the most popular vegetarian dish, usually Hermelín, 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 at 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 “mouldy cheeses”: Brie, Hermelín, Plesnivec, Gerarnont, Kamadet with one type of mold and Vltavín with blue mold inside and white outside.
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They can be used as a snack as in in the usual form, and fried.
Olomoucké tvarůžky (Olomouc cheese curds) is a special variety that is produced only in the Czech Republic.
The smell of this cheese is not pleasant (it looks like something rotten), but it disappears after frying. This variety is also used as a beer snack, served with black bread and onions.
Bakery
You can buy almost any baked goods in Prague: donuts, muffins, croissants, cakes - all this is produced in abundance by local confectionery shops and coffee shops. But you can taste some of these delicious delicacies only in this country. I present to your attention a short list of baked goods that are typical for the Czech Republic.
Pardubický perník (Pardubický perník)
This is a honey gingerbread, richly decorated with ornaments or drawings. It is named after the first place of production - the city of Pardubice. The most popular shape for this baking 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 between butter and shortbread), baked on a wooden bagel over coals. That is, they make this delicacy right on the street in the city center. After baking, this roll can be rolled in powdered sugar, chopped nuts or spread with chocolate spread. I tried all three, but most of all I liked the simplest one - in sugar.
Karlovarské oplatky
These are two round thin waffles, between which there are different fillings: chocolate, nuts, cream, apple and others - about 15 options in total. They say that real Karlovy Vary 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 reheated. The size of this treat is quite large - 15-20 centimeters in diameter, but thanks to the thin dough, the waffles turn out to be 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! Waffles are quite fragile, so pack them among hard, flat objects if possible.
Štramberské uši (Štramberské ears)
Štrambersky ears are baked goods made from gingerbread dough, rolled into a bag. It was manufactured in the city of the same name, which is why it got its name.
Dessert
If you still have some room in your stomach after the main meal, don’t neglect the local desserts. There is a huge amount of sweets in the Czech Republic, so I will tell you only about a few unusual dishes, and feel free to try the rest yourself.
Horká láska (Horka weasel)
This is cold ice cream topped with hot syrup, as the name “Hot Love” suggests.
Frozen yogurt
There are departments in shopping centers where cold yogurt machines are located. different tastes. Various additives and sauces are also offered in containers. The price for everything is the same: about 40 Czech crowns per 100 grams. That is, you take a glass yourself, squeeze out how much and what kind of yogurt you want, sprinkle everything with nuts, marmalade, candied fruits and other things, fill it with sauces, and then weigh it at the checkout and pay.
I tried this dessert in the Novy Smíchov shopping center, on the top floor. Address Štefánikova, 247/17.
Ice cream on the city streets
On many tourist streets, restaurants have a special window where they will sell you refreshing popsicles. Some places have chocolate, cream, nut and other flavors. They offer an option in the form of balls placed in cones, 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
Legends are made about local beer, and Germans come to Prague on so-called “beer tours”, since this drink here costs a penny. There are a huge number of varieties of intoxicating drinks in the Czech Republic, which I talked about in another article. I’ll just repeat that be sure to try draft beer, not bottled beer. And don't neglect the small breweries in the city center.
Slivovice
This is a plum brandy with an alcohol content of 45%. Even in the song “Yozhin s Bazhin” the chairman drinks this drink. I tried it, I didn’t really like it: due to the strength, I didn’t feel much of a taste. That’s why it’s remembered as “some kind of local vodka.”
Becherovka
This liqueur was created in Kralovy Vary based on a collection of as many as 45 herbs. Initially it was intended to be used for medicinal purposes, but thanks to its taste, Becherovka became widespread and liked by Czechs, and then by residents of other countries. It is recommended to cool the liqueur before serving in its pure form. 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 - liqueur with linden blossom extract, 35% alcohol.
- Becherovka KV 15 - liqueur with the addition of red wine, 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 like I just brushed my teeth, which is quite funny, 30% alcohol.
Soft drinks
The local cola, Kofola, has become widespread.
It is made from caffeine residues after roasting coffee with the addition of apple, currant, cherry and some other syrups. Compared to the American drink, there is three times less sugar, and acid, which destroys tooth enamel, is completely excluded from the composition.
Menu
In almost all Restaurants in the capital of the Czech Republic, the menu, called here Jídelní lístek, is divided into jídelniček and pitníček, that is, food and drinks, respectively. Each of them has its own categories.
Něco na zčátek
Translated, it sounds like “To begin with.” Light snacks are offered here, usually paired with beer.
Teplých předkrmů
These are hot snacks such as fried cheese, croutons, etc.
Polevky
Section with soups and stews.
Hlavni jídla
Main courses where the main focus is on meat:
- vepřovo maso – pork;
- hovězí maso – beef;
- skopové maso – lamb;
- zvěřina – game;
- drůbež – bird;
- ryba - fish.
Přílohy
This is a list of side dishes where potatoes are commonly found, prepared by everyone possible ways.
Deserty
Desserts typically include ice cream, cakes and pastries.
Best restaurants in Prague
Local cuisine is prepared in almost all restaurants, and this is quite a large list, among which it is difficult to choose best places. So that you don’t have to search for a long time, I’ll give you a few places in the city center as an example.
Restaurant U Jindrisske Veze
It is considered the best establishment with traditional cuisine. The average check here is about 300 CZK, a business lunch is about 100 CZK. A glass of beer will cost 50 CZK. The prices are quite reasonable, the service is fast, the cook is excellent.
Address: Jindřišská 972/26.
Opening hours: 11.00-23.00.
Restaurace Stará Prague
This is a budget establishment with Czech dishes. The average check is approximately the same as in the previous described place. The restaurant is in demand and there may not be any free seats in the evenings.
Address: Vitězná, 530/11.
Opening hours: 10.00-23.00.
Smichovsky radnicni sklipek
They make excellent boar's knee and fried cheese here. Original interior and typical Czech cuisine. Prices are average, beer 50 CZK, dish about 100 CZK.
Address: Preslova, 4/553.
Opening hours: 11.00-23.00.
Budvarka
It was here that I ate a delicious boar's knee. The beer was presented in a small assortment, but also quite decent. Since the establishment is not located directly in a crowded tourist area, we were able to grab a table instantly. The contingent consisted mainly of local residents and visiting Germans.
Address: Wuchterlova 336/22.
Opening hours: 11.00-00.00.
U krále Brabantskeho
Restaurant decorated in medieval style. The prices and cuisine, as in many places, are good, but the interior is quite unique. Here you can feel like a guest at knightly feasts of past centuries.
Address: Thunovská 198/15.
Opening hours: 11.00-23.00.
For your information
If this is your first time eating out for lunch or dinner, take note of the following: portion sizes in good restaurants are quite impressive. The Czechs, apparently, are accustomed to such amounts of food, but I never managed to finish some of the dishes entirely. Therefore, I advise you to order one dish at a time: try the main course, and then decide whether there is room left for dessert.
Perhaps no country in the world preserves its culinary traditions as reverently as the Czech Republic, although they were formed under the influence of German, Hungarian and Austrian cuisine.
Czech food is characterized by solidity and calorie content. Thick soups, a variety of meat snacks, baked poultry and pork ribs - no one will definitely go hungry in this hospitable country. TOP 10 national Czech dishes will help you decide what to eat in the Czech Republic during your trip.
Svíčková na smetaně (beef fillet with cream)
The real pride of traditional Czech cuisine. Fragrant meat in the most delicate vegetable sauce melts in your mouth. But for this you need to be able to not only prepare it correctly, but also skillfully select it, because the taste largely depends on the quality of the beef tenderloin.
You can try Svichkova in everyone, but everywhere you can taste this national food prepared according to your own recipe: with mushrooms, lingonberries, celery or turnips. Even homemade recipes are completely different in different families and are carefully passed down from generation to generation. The main thing is to be sure to serve svichkova with dumplings.
Knedliki (dumplings)
Hearty and high-calorie traditional food in the Czech Republic is circles of potato and flour dough, which, in combination with various sauces and gravies, perfectly complement the taste of many national dishes. Knedlíki can also be made from meat, cottage cheese, semolina or sweet dough with fruit or chocolate filling.
If you're in the Czech Republic, you simply won't be able to avoid trying the dumplings. Any housewife prepares them almost every day, in restaurants they serve them with almost every order, and in supermarkets you can buy frozen semi-finished products, which are boiled at home in boiling water, like dumplings.
Tlačenka (tlachenka)
Cold appetizers in the country are just as satisfying and high-calorie as other foods. Tlachenka, or spicy brawn, is one of the popular Czech dishes that is worth trying. It is a pressed product made from different types meat and offal (pork, lard, tongue, etc.) in a natural casing that tastes like jellied meat. In eateries, it is usually served with the Czechs’ favorite drink, and eaten along with onions and black bread.
Bramboračka (brambora)
Everyone knows that in the Czech Republic they eat a lot of soups, and they don’t like liquid, low-fat first courses. But thick, rich, with a rich taste - that’s it. Bramboračka is a traditional Czech potato soup with porcini mushrooms. It is prepared according to a simple rustic recipe, it turns out aromatic and very satisfying.
In many restaurants in the Czech Republic, bramborachka is served not in ordinary dishes, but in round bread with the middle cut out. You can try this food with an unusual presentation for an average of 49 Kč.Pečená vepřová žebírka v medu (vepro's zhebirka)
Juicy, flavorful pork ribs baked in mustard-honey marinade, – amazingly delicious traditional Czech food. And although in the Middle Ages it was considered the food of the poor, today it is rare in the country to do without this appetizing snack.
It’s good to try these ribs in combination with some original sauce: cranberry, lingonberry – and, of course, with beer, without which it’s hard to imagine a feast in the Czech Republic. Portions of zhebirka in restaurants are very large, so you can order one for two.
Pečené vepřové koleno (Boar's knee)
The most famous national dish of the Czech Republic is a large piece of pork shank, baked with aromatic spices in an equally aromatic dark beer. Before cooking, the meat soaked in spices and intoxicating drink is marinated in a cool place for almost a whole day and only then sent to the oven.
You should definitely try it with fresh bread, mustard and horseradish – delicious! Just don’t be surprised when your order arrives weighing approximately 1-2 kg. This amount of meat is incredibly difficult to eat alone, so just ask to take the leftover food with you or order a portion for two or three at once. In Prague restaurants, pečené vepřové koleno costs an average of 200 Kč.
Boar's knee was prepared in Prague back in the 11th century, when hunting was a favorite pastime of aristocrats, and after a successful hunt they did not miss the opportunity to feast. The main dish on the table was baked wild boar leg, soaked in marinade.Vepřo-knedlo-zelo (vepro-knedlo-zelo)
Another pork dish that the Czechs love so much. These are pieces of baked pork shoulder or loin with a side dish of stewed cabbage. And, of course, you need to try this food with dumplings. The meat is marinated in spices, fried in a frying pan, and then baked in the oven, pouring over the resulting juice. Pork prepared in this way turns out unusually juicy, tender, melting in your mouth. And stewed cabbage is the most common side dish in the Czech Republic, which is served with many dishes.
Bramboráky (bramboraks)
This is the name of the Czech dish behind which hides the familiar pancakes. They are prepared with the addition of pieces of bacon, marjoram and garlic. All ingredients together create a mind-blowing aroma and taste.
You can try this food not only when visiting restaurants or cafes throughout the Czech Republic. Bramboracs are sold at various city fairs, where they are fried and eaten right on the street, washed down with cold beer.
In the north-east of the Czech Republic, bramborak is baked over an open fire without adding oil, but they are called sejkory. There are other varieties: strouhanec (strouganets) - a flatbread made from potatoes grated on a coarse grater, vošouch (voshoukh) - bramborak with mushrooms, cmunda (tsmunda) - with cracklings.Pečená kachna (baked kachna)
Roast duck with different options toppings worth eating in Prague. Most often it is also served with cabbage, sauerkraut or stewed, and with dumplings. To get a fragrant golden crust, the duck is usually brushed with honey.
Pechena kachna is included in almost all restaurants on 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 koláček)
Sweet round, by appearance resembles a cheesecake, only in the Czech Republic it is baked with jam under a poppy seed layer, and not with cottage cheese. Sprinkle coconut or almond slices on top. Usually poppy seeds 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 kolachek 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 your gastronomic list:
- utopenec (Utopenets) - pickled sausages in sweet and sour sauce, popular;
— fried hermelín cheese with lingonberry jam;
- pardubický perník (Pardubicky pernik) - honey gingerbread decorated with ornaments;
- horká láska (horka weasel) - cold ice cream with hot syrup;
— рolévky (voles) – Czech soups;
— pečený kapr na česneku (baked carp with garlic) – carp baked in garlic sauce.
Hearty, tasty food in the Czech Republic will not leave anyone indifferent. Each dish shows national character people, history of the country. Be prepared for a lot of food, as well as beer, so just enjoy this unique gastronomic journey.
The Czech Republic is a country of wonderful castles and aromatic hearty dishes: meat and potatoes, cabbage and spices, soups and, of course, amazingly delicious desserts!
If you visit Prague, then spend time tasting local sweets - you won’t regret it. Some you can then cook for your family or order in a Czech restaurant, while some are “found” only in the Czech Republic.
Strudel
Amazingly delicious thin dough roll with a variety of fillings: apples (classic!), cherries, plums, strawberries, cottage cheese, raisins - the most pleasant flavors. And on top - cinnamon and powdered sugar or almond flakes. Amazing! If interested, read on.
Strudel in the Czech Republic is served with whipped cream, ice cream or cream sauce.
Trdelnik
Fragrant tubes of delicious yeast dough , rolled in a mixture of sugar, vanilla sugar, nuts and cinnamon. They are baked on special “skewers” over an open fire. Not a single holiday in Prague passes without this delicacy. As a rule, the tubes are hollow, but you can find options with fillings: whipped cream, plum, apple jam, chocolate spread, cream. This dessert also has a second name -.
Sweet dumplings
Dumplings are dearly loved by all residents of the Czech Republic. And if hearty dumplings made from potatoes or flour are served with meat and beer, then sweet dumplings are a completely independent dessert. They are made from semolina, dough or cottage cheese with sugar, vanillin and delicious fillings: berries, fruits and dried fruits, jams and preserves. One of the most popular desserts is blueberry dumplings. Here you will find several recipes for this dish.
Plum dumplings (Szilvásgombóc)
Potato dough stuffed with plums- nourishing, unusual and tasty. The dumplings are boiled in salted water and then covered with a delicious “shell” of breadcrumbs with sugar. Dumplings are served with jam or cream (usually sour cream or butter).
Fruit roll (Kolache)
There is even a festival in the Czech Republic called the Kolache Festival, during which you can enjoy a wide variety of kalachi and kalachi. They are made from yeast dough and filled with berries, fruits or the most delicate cream cheese. This delicacy is sprinkled with powdered sugar or poppy seeds, and sometimes both.
Palanchiki (Palačinky)
Sweet pancakes, which are filled with ice cream, marmalade, jam, cream or fruit. This delicious beauty is topped with syrup or melted chocolate. Sometimes they are also flavored with powdered sugar and almond flakes.
Vánočka
This delicacy is prepared for Christmas. This sweet braided dough, to which dried apricots, almonds, raisins and other dried fruits are added. It is cut into pieces and generously spread with jam, jam, chocolate spread, butter or jam.
Cakes
In the Czech Republic they love cakes: honey (medovník), cottage cheese, orange, chocolate, nut. Cakes are baked from both biscuit dough and puff pastry. Fruit and berry fillings vary depending on the season.
Cakes are often served with sauces (fruit, chocolate, cream).
In almost every establishment of national cuisine you can find variations on the theme of famous cakes: “curd cheesecake” or “homemade tiramisu”.
Ice cream with fruits (Zmrzlinový pohár)
A multi-story ice cream structure with a wide variety of fruits, chocolate pieces and wafers (or cookies). Often this beauty is filled with fruit syrup or melted chocolate. This dessert is served in a rather tall glass goblet, so you can safely take one serving for two.
"Horká láska" - "ardent love." This is also ice cream, in this version - with raspberries or strawberries and hot red berry syrup - romantic and very tasty!
Round waffles (Oplatky)
An ideal option for tea drinking (or coffee drinking) are thin round waffles with filling, which are served hot. The filling can be chocolate, whipped cream, pieces of fruit. The dessert is similar to the famous “Viennese waffles”.
- If you see the inscription “Čerstvé ovoce” (“stale vegetables”) next to the name of a cake or dessert with ice cream, do not be confused: it means “fresh fruit”;
- The honey cake now beloved by the Czechs appeared in the Czech Republic only in the 90s of the twentieth century: “meadovnik” from Russia and “marlenka” from Armenia. These are the most popular types of honey cake in this country;
- There are sweet buns in the Czech Republic baked in the shape of a rope rolled into a loop, in memory of Judas who hanged himself. They are called “Judas”.
As a rule, Czechs do not eat desserts after meals, but as a separate midday snack with a cup of tea or coffee. This is not surprising: the portions in Czech establishments (and in Czech housewives) are so large that it is simply impossible to fit in a hearty sweet treat. Therefore, it is worth setting aside an hour to relax alone with pancakes, strudel or pie - what a taste, what an aroma! Impossible to resist! Enjoy your tea!
In the Czech Republic they say that the most accurate clock is the stomach. And those who stayed there confirm that you used to walk around Prague, and he, dear, every now and then says: “It’s time to refresh yourself!” And it is impossible to refuse. Because the Czechs feed deliciously.
Smart people lose weight before traveling to this country - they have to eat a lot and thoroughly. However, what does it mean - you have to?! You walk into a restaurant, sniff the aromas wafting from the kitchen, and immediately agree with your stomach: it’s time! You can start with salads (we offer traditional Vlash, the name of which, as they say, comes from the Vlash Mint). Whether this is true or not is not the point. The important thing is that this salad is a true treasure. Nourishing, dense, tender. It cooks in one, two or three minutes and is eaten just as quickly. We can continue with fish - however, there is not much of it in Czech cuisine. The main thing is carp, soft and fatty, like a caricature of a bourgeois, but if you want something else, they will serve cod or salmon (both are great for whetting your appetite!). The next thing to choose is a meat dish. Fortunately, there is complete order with them in Czech cuisine. The only problem is making a choice. And this, you know, is not so simple - svichkova, pork ribs in honey, goulash, duck with cabbage, boar's knee... Oh, knowledgeable meat eaters, having heard these words, feel like they are at the gates of culinary heaven. Because svichkova is nothing more than a soft beef tenderloin, surrounded by gravy, stuffed with lard, with sour cream and dumplings. Spicy fiery goulash can be eaten along with the dishes - it is often served in a bread pot. Ribs are good in all parts of the world, but Czech ones have a special charm: they are juicy, fatty and absolutely golden. The sweet queen - duck, accompanied by spicy cabbage, torments eaters with anticipation, but completely justifies it: it is magnificent! As for the boar's knee, the first thing it requires is good company, because it is impossible to defeat it alone.
You can and should wash down all this beauty with beer - Czech beer is considered one of the best in the world (although the Czechs will certainly correct you: “It’s the best, sir, the best!”). They drink it a lot and willingly. Saying: “Thirst is good only because beer exists” - and reproaching overly boring teetotalers: “Think about yourself if you don’t see beer in front of you!”
Those who could not control themselves and were too carried away by the foamy drink will be saved by hot soup. There are many of them in Czech cuisine - all kinds and different. But garlic soup is considered the best resurrecting and revitalizing soup. Light, burning and easily returning a firm view of the surrounding reality.
Well, now let's get to the desserts (if, of course, there is room left in your stomach for them). There are also a lot of them in Czech cuisine: the most delicate puff strudels, a sweet version of dumplings, fruit rolls, palacinki (sweet pancakes with delicious fillings), trdlo - a delicious tube of puff pastry, “Hot Love” - vanilla ice cream with warmed raspberry syrup, and, well, Finally, the dumplings. We offer curd ones with plums inside - they are easy to prepare and will be remembered for a long time. And this, you see, is the best recommendation.
Baked boar's knee
For 4 persons: pork knuckle - 1.5-2 kg, dark beer - 1 l, onion - 1 pc., carrots - 1 pc., bay leaf - 2 pcs., cloves - 3 pcs., garlic - 0, 5 heads, pepper sweet pea- 0.5 tsp., cumin - 1 tsp., parsley root - 1 pc., honey - 1 tbsp. l., mustard - 1 tbsp. l., salt, ground black pepper
Wash the knuckle, peel it with a knife, and dry it with a paper towel. Wash, dry and peel vegetables. Place the shanks in a small deep saucepan. Add coarsely chopped carrots, onion divided into 4 parts, garlic, bay leaf, cloves, peppercorns and pour in beer so that it covers the shank halfway. Pour in a little water, salt well, put on the stove and cook under the lid over low heat for 1 hour. Add parsley root, cumin, turn the shank over and cook for another 60 minutes. Mix honey and mustard. Place the boiled shank in a baking dish, brush with honey-mustard sauce on all sides, salt and pepper, pour a little broth into the dish. Bake for 50-60 minutes in an oven preheated to 180°C, brushing with sauce every 10 minutes. Serve with stewed cabbage and a glass of cold beer.
Vlash salad
For 4 persons: beef - 100 g, ham - 100 g, pickled cucumbers - 200 g, peeled apples - 100 g, potatoes - 4 pcs., eggs - 4 pcs., green pea- 1 jar, parsley - 2 sprigs, mayonnaise, salt
Boil beef, potatoes. Hard boil the eggs. Wash the cucumbers. Peel potatoes and eggs. Cut all ingredients into strips 3x3 mm thick and approximately 2.5-3 cm long. Wash and chop the parsley. Mix everything, add green peas and mayonnaise, add salt, form into portions and serve.
Czech goulash
For 6 persons: beef - 500 g, onion - 1 piece, vegetable oil - 50 g, tomato paste - 70 g, beef broth - 1 liter, Borodino bread - 1/2 loaf, garlic - 1 head, light beer - 60 ml, marjoram, cumin, paprika, salt, ground black pepper
Finely chop the onion and fry in a saucepan for vegetable oil until golden brown. Chop the meat, add it to the onion and fry for several minutes. Pour in 30 ml of beer, stir, add tomato paste and fry for 5 minutes. Add salt, pepper, finely chopped garlic to the meat, mix thoroughly, pour in the broth and put on low heat. Soak the bread in water, squeeze, rub through a colander, pour into boiling goulash and mix again. Add cumin and marjoram, cook uncovered for 1-1.5 hours, stirring occasionally. 10-15 minutes before the end, add another 30 ml of beer. Serve with dumplings.
Salmon tartare with avocado
For 3 persons: salmon fillet - 170 g, avocado - 1/4 pcs., shallots - 2 pcs., lemons - 1/2 pcs., red olives - 2 tbsp. l., olive oil, sea salt, freshly ground black pepper, tarragon - 3 sprigs
Place the salmon in the freezer for 15 minutes. Grind the tarragon in a mortar and add 1 tbsp. l. oils Cut the fish into small cubes, mix with chopped shallots and lemon zest, sprinkle with 0.5 tsp. olive oil, salt and pepper to taste. Place sliced avocado in a tartare mold and drizzle lemon juice, place chopped olives in the second layer, salmon in the third. Remove the ring, garnish the tartare with avocado slices and serve with tarragon butter.
Duck with sauerkraut
For 5 persons: duck - 2 kg, cabbage pickled with beets - 1 kg, onions - 3 pcs., raisins - 150 g, prunes - 150 g, carrots - 1 pc., garlic - 3 cloves, thyme - 2- 3 sprigs, bay leaf - 2 pcs., salt, pepper
Cut off the fat and skin from the back of the carcass, put the carcass in a saucepan, pour 1 liter cold water and put on fire. After boiling, reduce heat and simmer for about 1 hour. Strain the resulting broth and let it cool. Finely chop the separated skin with fat, put it in a duck pot, put it on medium heat and render the fat. Remove the cracklings, increase the heat to maximum and place duck pieces rubbed with salt and pepper into the hot fat. Cook for 2 minutes, then turn the meat over, reduce the heat to medium and cook for about 5 minutes more. Cut the carrots into circles, crush the garlic cloves with the flat side of a knife, cut the onion into rings. Drain all the fat from the ducklings, leaving only about 100 ml, and transfer the meat to a plate. Add vegetables to the duck roast and fry over medium heat for 3-5 minutes. Add chopped cabbage and dried fruits. Place pieces of duck, a few sprigs of thyme and bay leaves on top. Pour in the broth so that it covers only the cabbage, let it boil, cover with a lid and place in the oven preheated to 180°C. Bake for about 2 hours until done.
Potato dumplings
For 4 persons: raw potatoes - 800 g, milk - 100 ml, boiled potatoes - 400 g, flour - 100 g, eggs - 3 pcs., arugula - 250 g, cherry tomatoes - 250 g, green onions - 1 bunch, vinegar - 3 tbsp. l., olive oil - 6 tbsp. l., melted butter - 2 tbsp. l., bacon - 100 g, salt, freshly ground black pepper
Wash raw potatoes, peel, grate into a cup of water, rinse, squeeze well. Boil milk, pour grated potatoes over it, let cool. Peel the boiled potatoes and mash them into a puree. Add to raw potatoes along with flour and egg yolks, salt and pepper, stir until smooth. Form the dough into 12 dumplings. Cook them in enough boiling salted water for about 20 minutes. Remove and let cool. Wash, peel, and tear the arugula into small pieces. Wash the tomatoes, remove stems and cut in half. Wash the green onions and chop thinly. Mix vinegar with olive oil until smooth, add salt and pepper. Cut the bacon into small pieces and fry until crispy. Cut the dumplings into thick slices and fry in melted butter on each side until golden brown. Mix arugula with green onions and cherry tomatoes, season with vinegar and oil sauce, place on a plate. Place fried dumplings on top, sprinkle with bacon cubes and serve.
Garlic soup
For 4 persons: chicken broth - 1.5 l, potatoes - 5 pcs., garlic - 8-9 cloves, rendered lard - 1 tsp, marjoram - 1 tsp, bay leaf - 2-3 pcs. , white bread - 1 slice, butter - 1 tbsp. l., parsley - 0.5 bunches, grated hard cheese, salt, ground black pepper
Wash the potatoes well, peel and cut into small cubes. Heat melted lard in a frying pan, add potatoes, lightly fry, add bay leaf and chopped garlic. Stir and continue cooking for another 3-4 minutes. Place the potatoes in a saucepan, add chicken broth, salt and pepper and add marjoram. Cook until the potatoes are ready. Cut the bread into cubes, fry in butter until golden brown. Pour the soup into a plate, add toasted pieces of bread, seasoned with finely chopped parsley and sprinkled with cheese if desired.
Gombovtsy
For 4 persons: plums - 12 pcs., cottage cheese - 600 g, semolina - 100 g, eggs - 2 pcs., salt - 1 tsp, butter - 150 g, stale white bread - 100 g, cinnamon, sugar
Mix cottage cheese, eggs, salt, 1 tbsp in a blender. l. sugar and semolina until smooth. Place in a bowl, cover and refrigerate for 30-40 minutes. Wash the plums, cut them, remove the seeds and pour 1/3 tsp into each fruit. Sahara. Dry the bread, grate and fry in melted butter until golden brown. Remove the mixture from the refrigerator, divide into 12 pieces, and form them into flat cakes. Place a plum in the center of each, wrap it in dough, form into balls, place in boiling salted water (Gombovets should be completely covered with water) and cook for 3-4 minutes at moderate boil. Remove the finished Gombovtsy with a slotted spoon, place on a plate, pour over melted butter and fried breadcrumbs, sprinkle with sugar, cinnamon and serve immediately.