Introduction: Czech cuisine
Czech cuisine, like many other European countries, offers a unique blend of flavors and influences. Its cuisine is known for its hearty and filling dishes, with an emphasis on meat, potatoes, and bread. Czech cuisine has been shaped by the country’s history and geography, with influences from neighboring countries such as Germany, Poland, Austria, and Hungary.
Influence of neighboring countries
Czech cuisine has been heavily influenced by its neighboring countries, particularly Germany and Austria. Schnitzel, a popular dish in Czech cuisine, is originally from Austria. Goulash, another popular dish, is of Hungarian origin. The Czechs have also adopted German-style sausages, which are commonly found at street vendors. The country’s proximity to Poland has influenced their love for pickled vegetables, and dumplings are believed to have originated in the neighboring regions of Bohemia and Moravia.
Protein sources: pork, beef, poultry
Meat is a staple in Czech cuisine, and pork is the most commonly used protein source. Pork is used in a variety of dishes, including schnitzel and roast pork with dumplings and sauerkraut. Beef and poultry are also popular, with dishes like svíčková (beef sirloin in cream sauce) and roast chicken being favorites. Game meat, such as rabbit and venison, are also used in traditional dishes.
Dairy products: cheese, sour cream
Dairy products play an important role in Czech cuisine, with cheese and sour cream being the most commonly used. Cheese is used in dishes like smažený sýr (fried cheese) and knedlíky s uzeným masem a zelím (dumplings with smoked meat and cabbage). Sour cream is used in sauces and soups, and is a key ingredient in the popular dish svíčková.
Root vegetables: potatoes, carrots, beets
Root vegetables are a staple in Czech cuisine, and potatoes, carrots, and beets are commonly used. Potatoes are often boiled or mashed and served with meat dishes, while carrots are used in soups and stews. Beets are used in dishes like Červená řepa (beet soup) and are also pickled.
Sauces and seasonings: dill, paprika
Dill and paprika are popular seasonings in Czech cuisine. Dill is used in soups, sauces, and salads, while paprika is used to add flavor and heat to dishes like goulash and sausages. Other commonly used herbs and spices include caraway seeds, marjoram, and parsley.
Breads and pastries: dumplings, kolaches
Bread is an important part of Czech cuisine, and traditional breads like rye bread and sourdough bread are commonly eaten. Dumplings, made from flour, milk, and eggs, are a popular side dish and are often served with meat dishes. Kolaches, a sweet pastry filled with fruit, cheese, or poppy seeds, are a popular dessert.
Traditional dishes: goulash, schnitzel, svíčková
Goulash, a hearty stew made with beef and paprika, is one of the most popular dishes in Czech cuisine. Schnitzel, a breaded and fried meat dish, is also a favorite. Svíčková, a beef sirloin in cream sauce, is another popular Czech dish. Other traditional dishes include roast pork with dumplings and sauerkraut, smažený sýr (fried cheese), and knedlíky s uzeným masem a zelím (dumplings with smoked meat and cabbage).
