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TOP 10 popular dishes of the Czech Republic.

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On 21.07.2017
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TOP 10 popular Czech dishes that are worth trying.

The Czech Republic is one of the most popular foreign destinations among tourists.

The architectural sights of ancient Czech cities, natural beauty, comfortable climate, good value for money and quality of rest attract here. And not the last place on this list is occupied by Czech cuisine!

Czechs love to eat well, their cuisine is quite simple, but filling, and portions in catering establishments are substantial. Prices in restaurants and cafes will pleasantly surprise tourists: having a drink and a meal in a good Prague establishment will cost less than in a similar class European or domestic restaurant.

The Czech Republic is especially beautiful in late summer and early autumn, and this is the peak time for Russian tourists. We have compiled a top list of popular Czech dishes in restaurants and cafes to help those planning to visit Prague and other Czech cities and towns in the near future.

Baked boar's knee (Pecene veprove koleno). This dish actually has the status of a national dish, is served in all Czech cuisine establishments and, according to the Czechs, every guest of the country should definitely try it. So, meet the beauty and pride of Czech cuisine - a leg of pig baked in beer with spices. Each establishment serves the baked knee in its own way, but there are also general standards - as a rule, the knuckle is served on a board or a large plate with horseradish, mustard and stewed sauerkraut, with cutlery stuck into the meat. Usually one knee weighs about a kilogram, so it is worth ordering one portion for two diners. A mandatory element of the meal is a glass or two of excellent Czech beer. 
Bramboraky. Czech national cuisine is in many ways similar to Ukrainian and Belarusian cuisine, where, as is well known, potato dishes are held in high esteem. One of the main dishes on the Czech table is bramboráky, potato pancakes that taste like potato pancakes. But bramboráky differs from regular potato pancakes in that Czech cooks generously season grated potatoes with garlic and marjoram. Bramboráky is used both as a side dish for meat dishes and as a separate dish. By the way, for the last three years, bramboráky has consistently taken first place in polls about the country's main national dish.  
Vole in bread (Polevka v chlebu). Soup in bread is a popular format for serving first courses in the Czech Republic. Czech soups are slightly different from Russian ones in the way they are prepared. The base is broth, which is thickened with flour dressing, then mashed vegetables are added to the broth, then mushrooms or potatoes, and finally cooked meat is added; all ingredients are chopped very finely or mashed. The most popular soups are kulajda (thick soup with mushrooms, potatoes and sour cream), cibulacka (onion soup with croutons), bramboračka (potato soup with vegetables), česnečka (garlic soup with smoked meats), and gulašova (tomato soup with garlic and pepper).  
Dumplings (Knedliki). The famous Czech dumplings are steamed dumplings made from regular or potato dough, and are close relatives of Ukrainian galushki. In Czech cuisine, dumplings actually replace bread – they are usually served with the main course along with thick sauces, in which they are to be dipped. Often, filling is added to the dumpling dough – onions, meat, cabbage, etc. Dessert dumplings are also made – either with the appropriate fillings, or sweet sauces are served with regular dumplings.
Svičkova na smetane. This dish will perfectly satisfy those who, for whatever reasons (ethical, dietary, gastronomic, etc.), do not eat pork. Svickova na smetana is beef or veal tenderloin cooked in the oven, on a frying pan or on a grill, and poured with a special sauce of sour cream, lingonberries and vegetables, whipped to a uniform consistency before serving. Svickova is usually served with dumplings and a slice of lemon.
Veprova zebirka is baked in honey (Peсena veprova zebirka v medu).Behind this bulky and unusual to the Russian ear set of sounds are hidden delicious pork ribs, which are baked in honey or soy-honey sauce, which ultimately forms an appetizing crust. The ribs are served with several types of sauces, the dish is decorated with fresh vegetables and herbs. In many establishments of national cuisine, this dish can be gigantic in size, so before ordering, check its weight to calculate your strength.  
Utopenci. "Utopenki" are sausages with vegetables and spices. And their main feature is that before cooking, the sausages are kept in a marinade under pressure for several days. The result is a juicy, aromatic, piquant, moderately spicy sausage. Each establishment has its own secret marinade, so the utopenki in different restaurants have a slightly different taste. Keep in mind that this is quite a fatty food, so it is customary to eat utopenki without a side dish, but certainly with beer.  
Vepro-knedlo-zelo. The name of the dish literally translates as "pork-dumpling-cabbage", but in fact it is roast pork with gravy, which is served with dumplings and stewed cabbage. It is prepared as follows: pieces of loin or shoulder are rubbed with spices, fried in a frying pan and, poured with broth, sent to stew in the oven. By the way, the choice of side dish for this dish is not accidental: stewed cabbage is the second most popular side dish after dumplings, and the cabbage-dumpling combination is generally one of the favorite gastronomic preferences of Czechs.
Olomouc cheese curds (Olomouckе tvaruzky). Olomouc is a special type of cheese that is produced only in the Czech Republic. It has a specific, not very pleasant, smell, which, however, disappears after frying. And then the Olomouc cheese curds become a simply amazing dish, which goes especially well with beer and black bread with onions. Another popular type of cheese that Czechs like to eat fried is hermelin, served with cranberry or lingonberry sauce. 
Stramberskie usi (Stramberskе usi). This is a delicacy in the form of an ear-shaped bag made of gingerbread dough with the addition of "secret" spices and honey. According to legend, gingerbread ears were first invented in the 13th century, when the city of Štramberk was besieged by hordes of Tatar-Mongols. The nomads cut off the ears of their slain enemies as proof of their victories. And when the Slavs managed to defend Štramberk and defeat the Tatar-Mongols, they found bags with ears on the battlefield. In honor of this victory, confectioners came up with Štramberk ears. These cookies are served either with sauces or filled with dessert cream.

Have a nice trip! Author: Julia Tibelius

Source: http://turizm.e1.ru/articles/26207003/

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