Czech national cuisine includes a variety of meat dishes. A variety of sausages, knuckles, pâtés, and meat broths are the mainstay of every menu here.
Traditional Czech cuisine is somewhat similar to Austrian cuisine - both are meat lovers. But Czech meat dishes have their own differences. And the main one is sauces. Sauces and the herbs and spices they contain are the main secret of Czech national dishes, the basis of their diverse flavors.
Besides meat, which is usually garnished with potatoes, cabbage, and beans, the Czech Republic pays a lot of attention to sweets. They are especially fond of pastries with various fillings. And what Czech table without beer? The main drink of the Czech Republic, beer of different varieties, can be found in any cafe and restaurant. But you can hardly taste it outside the country.
Traditional dishes of Czech cuisine
Knedliky. Steamed pieces of flour or potato dough. They are usually served as a side dish to meat with copious thick sauces in which to dip them. There are many recipes for dumplings. Fruit dumplings are made of different kinds of dough, plum dumplings are made of very thin dough and cooked in boiling water and sprinkled with grated cheese with sugar and butter or poppy seeds with sugar before serving.
Utopenec (utopenec). Pickled wieners, quite fatty and spicy.
Tlačenka. Zelts, thickly sprinkled with chopped onions, pepper, and drizzled with vinegar.
Clobása. Fried sausages. Sausages can be of different kinds: liver, meat, blood, and wine. Hot, crispy sausages in Czech beer halls are usually eaten by hand, dipping them in mustard.
Traditional dishes of Czech cuisine
Olomoucké tvarůžky (Olomouc cheeses): A special kind of cheese that is produced only in the Czech Republic. They have a specific, not too pleasant odor. The odor disappears after frying, and Olomouc cheeses taste amazing, especially with beer and black bread with onions.
Goulash: A soft and juicy stew. Another favorite Czech dish. It is made from different types of meat. Beef goulash with dumplings is most often served in Czech beer halls and restaurants. They are necessary for dipping the flavorful hot sauce.
Svíčková na smetaně (Svíčková na smetaně): Veal or beef tenderloin, in a sour cream sauce with lingonberry sauce, a slice of lemon, and whipped cream. Served paired with goose dumplings.
Vepřo-knedlo-zelo (Vepro-knedlo-zelo): Pork-knedlik-kabbage. Roast pork with dumplings and braised cabbage with meat gravy.
Vepřové koleno: The pig's leg, baked in beer, is often served on a plank with horseradish and mustard or in a ceramic tray with sauce. One knee usually weighs about a pound, so order one serving for two or three.
Pečená vepřová žebírka v medu: Baked pork ribs in honey, the portions are quite large.
Pečená kachna (Baked duck or goose): A famous Czech dish served with braised sauerkraut and dumplings. Duck or goose is sometimes smeared with honey to give it a golden crust. They are often cooked on festive occasions.
Bramboráky: Potato flatbreads, which taste like pancakes. Marjoram is added to bramboráky. Bramboráky is used as an independent dish or as a side dish to meat.
