Czech Gastronomy, A Pleasure For The Senses

Czech gastronomy has a very authentic stamp, despite the fact that it has influences from other cultures. What most characterizes it is the use of meat for many preparations, as well as the cult of soups, which are very popular in that country.
Czech gastronomy, a pleasure for the senses

Czech gastronomy is recognized in the world especially for the great variety of meats. Although the most consumed is pork, beef and chicken are also popular on everyday menus. Game animals such as rabbit, duck, and goose are also common.

The environmental characteristics of the Czech territory mean that the products that are harvested there have special properties of color, flavor and nutrients. For this reason, the diet of its inhabitants is complemented with vegetables , fruits and mushrooms.

Czech cuisine is very varied and its culture also involves a generous list of desserts, sweets, sausages, pickles and spices. Without a doubt, one of the most appreciated drinks is beer. In fact,  Pilsen beer enjoys great international prestige.

Although Czech gastronomy has its own identity, the important influence of  neighboring cuisines such as Austrian, Hungarian and German cannot be ignored. If you are attracted to gastronomy, you cannot miss this trip that will be a pleasure for the senses

1. Vepřo knedlo zelo  or roast pork

Vepřo knedlo zelo plate

It is the  star dish of Czech gastronomy and reaffirms the particular taste of this culture for meat. The literal translation of its name clearly announces what it is made of. This meal is usually reserved for family and special occasions.

Among its ingredients, the most important, of course, is pork, which must be of the best quality, usually loin or leg. This piece of meat is seasoned with onion, garlic, caraway seeds, pepper, and salt. It is then grilled and then dipped in a vegetable broth. It is served with boiled flour dumplings and sauerkraut (pickled cabbage).

2. Kulajda , typical soup of Czech gastronomy

Kulajda typical of Czech gastronomy

Soups have a long tradition in Czech cuisine, so there are real specialists in this country when it comes to preparing them. In fact, there is a festival of soups. The Kulajda is a fairly thick soup ingredients whose base are potatoes and mushrooms. It also includes quail eggs, sour cream, and dill, which serve an aromatic function.

It is usually prepared from a vegetable broth that also contains butter, caraway seeds, allspice, sugar, white vinegar, pepper, and bay leaf. It is prepared in a large frying pan and over medium heat in which the ingredients are added little by little. The last ingredients are wheat or potato flour to thicken and quail eggs, which have been poached apart.

3. Vepřové koleno or pork knuckle

Vepřové koleno plate

Trying the vepřové koleno or pork knuckle is an experience for the senses. Unlike other meats, this one includes the bone. It has a soft meat, a crisp skin and an extraordinary aroma. The meat is marinated in advance using garlic, onion, carrot, pepper, salt, various types of herbs, and usually dark beer.

It also includes pickled vegetables and is served with Czech bread and mustard. To prepare it, the knuckle is first boiled for two hours and then baked for approximately 30 minutes. It is a really exquisite dish that goes very well with a Czech beer.

4. Guláš or goulash of Czech gastronomy

Goulash typical of Czech gastronomy

The guláš is a traditional dish of the central region of Europe, however, is originally from Hungary. In the Czech Republic it is a very popular food and appreciated for its delicious taste. The Czech version differs from the others by being a meat stew with less stew that is accompanied with  knedlíky (a type of Czech bread).

The recipe is characterized by having pork or beef, lard, onion, garlic, paprika, cumin, salt, beer and spices. Its preparation is carried out in a large casserole, in which the ingredients are poured with meat broth. Its cooking is slow: it normally takes two hours and must be stirred periodically.

5. Knedliky

Sweet knedliky plate

They are dumplings boiled in water that may or may not contain filling and can be salty or sweet. These dumplings are usually made with wheat or potato flour, along with yeast, milk, butter, eggs, and salt. After cooking they have a soft and fluffy texture.

When they are sweet they are filled with fruits such as plums, blueberries or apricots and are covered with sugar or chocolate. When they are salty they are filled with bacon or meat. They are also prepared without filling, in which case they are the ideal accompaniment to sauces and stews of dishes prepared with meat.

Travel to the Czech Republic: useful tips

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