Czech Cuisine in general

30/07/2017

Czech cuisine is a special type of the central European one. Typical ingredients are onion, garlic, butter (or lard), potatoes, flour, salt & pepper, cumin & majoram. (I would even bet that every Czech has these ones at home most of the time.) Quite interesting is that we use as well pretty often poppy seeds and mushrooms (which we really like to pick up in the forests on Sundays).

When I am asked by my clients about Czech cuisine I say it is quite similar to Bavarian one. In my opinion it is quite heavy - but do not forget that what is considered now as a typical Czech cuisine (even by locals) used to be Sunday or special event food. Meat, which is really a base of our nowadays cuisine was a privilege of these occasions or of the rich people. Czech menu is presently mostly consisting from these three main parts: soup - main dish - dessert (or compote or vegetable salad).

I will "briefly" describe here the typical dishes in the small subchapters, these hopefully soon will become another separate articles on this blog.

Soups

(Polévky)

One of the most characteristic feature of Czech cuisine is that we do not really use starters. We do have few things like that, but I will mention them in the Snacks subchapter below. Most of lunches (even in these popular "lunch menus") start with the soup. We do broths from chicken (rarely duck) or beef or thick heavy soups thickened with the "jíška" (flour with butter).

Most popular are these: Potato soup, goulash soup, tripe soup, garlic soup, cabbage soup with sausage, beef broth with liver nocchi and noodles, Kulajda (dill soup) and plenty of others...

Main dishes

(Hlavní jídla)

Sauces

Sweet dishes

Meat

Most popular are these: Pork neck with dumplings and cabbage, Svíčková sauce, Guláš, Duckling with dumplings and cabbage, Tomatoe sauce, Dill sauce, Chicken in paprika sauce etc...

Snacks

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Most popular are these: Open face sandwich, Sausage in the roll, "Tlečenka", "Utopenec", Spreads, Potato pancakes, marinated cheese etc...

Afters

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