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Czech cuisine - Wikipedia, the free encyclopedia http://en.wikipedia.

org/wiki/Czech_cuisine

Czech cuisine
From Wikipedia, the free encyclopedia

Czech cuisine has both influenced and been influenced by the
cuisines of surrounding countries. Many of the fine cakes and
pastries that are popular in Central Europe originated in the
Czech lands.

Czech cuisine is marked by a strong emphasis on meat dishes.
Pork is quite common, and beef and chicken are also popular.
Goose, duck, rabbit and wild game are served. Fish is rare, with
the occasional exception of fresh trout, and carp, which is
served at Christmas.

Vepřo-knedlo-zelo (Roast pork with dumplings
and cabbage)
Contents
1 Side dishes
2 Meat dishes
3 Snacks
3.1 Cheese
4 Sweets
5 Beverages
6 Links

Side dishes
Knedlíky (boiled sliced dumplings) are one of the mainstays of Czech cuisine and are quite often served with
meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale
bread or rolls. They are typically large and served cut into slices, in contrast with the smaller dumplings found in
Austrian cuisine. Only potato based dumplings are usually smaller.

Meat dishes

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Cheese Smažený Sýr (colloquially smažák) is maybe the less noble. instead of frying.Wikipedia. if the fresh variety is not accessible. Tvarůžky can be fried. There is a similar dish from the Slovakian-Ruthenian borderland called harula. flour. usually mixed with raw onions and mustard. 2 of 3 1/2/2008 6:24 AM . a teaspoon of cranberry compote and slice of lemon. They are spiced with marjoram. The czech version of tartar sauce is not so thick which makes it more similar to mayonnaise. prepared with less milk and fat. Olomoucké syrečky maturing cheese with strong odour. Niva is a a blue cheese. with a thick sauce made of carrot. There are two variants of preparing the cabbage. addition of onion. Often served with a cream topping. originally made in the town of Niva in the Prostějov district. pepper. A slice of cheese (usually Edam or Hermelín) about 1 cm thick (or whole Hermelín) is coated in bread-crumbs like Wiener schnitzel (which is very popular.wikipedia. Bramboráky (regionally called cmunda or vošouch in Pilsen and "strik" or "striky" in Czech Silesia) are fried pancakes made of rough-grated or fine-grated raw potatoes (brambory in Czech). and either may be available in each region. parsley root and cream.Czech cuisine . in oil.e. baked on tin in oven. ago. Marinated beef sirloin (svíčková na smetaně or simply svíčková). and spread on bread. Tradition of making this cheese dates since 15th century. or by adding some sugar. the free encyclopedia http://en. Nakládaný hermelín is a soft cheese. but the most contemporary of Czech national dishes. Smaller variant can be made smaller and eaten as side dish. garlic. Utopenci (literally "drowned men") are piquantly pickled bratwursts. many important Czech dishes and cheeses are usually eaten as pub fare. salt. milk and sometimes sliced sausages (but this is not common. Hermelin can also be deep fried as above. so they prepare the dish from sauerkraut. usually larded. onion etc. Bohemians prefer the cabbage to be sour. But these variants aren't strict. Usually sized to Fried bramboráky fit the cooking dish. and often topped with tartar sauce (tatarka or tatarská omáčka in czech). It's made in Loštice. invented by Josef Wesselss 131 yrs.org/wiki/Czech_cuisine Roast pork with dumplings and cabbage (vepřová pečeně s knedlíky a se zelím. colloquially vepřo-knedlo-zelo) is considered the most popular Czech dish. In Moravia it is preferred sweeter and so is prepare from fresh cabbage. similar to Camembert marinated with peppers. Snacks Since beer culture is a big part of Czech life. Pivní Sýr (beer cheese) is a soft cheese. also) and fried either on a pan or in deep fryer. small town in Moravia. Roast beef. marinated or added to bramborák i. svíčková na smetaně served with dumplings. because bramboráky are usually inteded to be a vegetarian meal). Bohemian and Moravian.

wikipedia.Wikipedia. Links Cooking Czech . Whole plums (in some regions including the stones) are coated with potato dough and boiled. not simply dessert.S. Different varieties of fruit dumplings include strawberry.) Wikipedia® is a registered trademark of the Wikimedia Foundation.com/cookingczech. Christmas cookies (vánoční cukroví) Vánočka is prepared for Christmas. a U. Kolache (Koláče) is a type of pastry consisting of fillings ranging from fruits to cheeses inside a bread roll. registered 501(c)(3) tax-deductible nonprofit charity. apricot. sugar and sometimes milled poppy or tvaroh.Czech Traditional cuisine (http://www. Fernet Stock and Becherovka. Kofola is a non-alcoholic Czech soft drink. cherry.cz/en/czech-republic/health-and-health-care/public-health/lifestyles/food-and-drink/) Pilsner Urquell served in Prague Retrieved from "http://en.. Beverages Aside from Slivovitz. Czech beer and wine. then served with butter.org/wiki/Czech_cuisine Sweets Fruit dumplings (ovocné knedlíky) are mostly made using plums (švestkové knedlíky).org/wiki/Czech_cuisine" Category: Czech cuisine This page was last modified 22:50. along with many kinds of biscuits and sweets (vánoční cukroví). 3 of 3 1/2/2008 6:24 AM . Czechs also produce two uniquely Czech liquors.cz/slovodne/gordon-blue/ Description .czech.wikipedia. bilberry or peach.Czech cuisine . They are usually eaten as a main dish.Czech Kitchens Vocabulary http://www. 13 December 2007. Inc. (See Copyrights for details.slovodne.html Cordon Blue in Czech .rampouch.Czech Recipes for North American Kitchens http://www. the free encyclopedia http://en. All text is available under the terms of the GNU Free Documentation License.