National cuisine of the Czech Republic. What dishes to try in the Czech Republic Czech cuisine traditional dishes

I offer you a convenient list of Czech cuisine. Just print it out and carry it with you to Czech restaurants.

The fact that Czech beer is one of the best in the world is undeniable. But the Czech people are not rich in beer alone. The national cuisine of the Czech Republic can surprise even the most distinguished gourmet with its diversity. You can taste the most popular national dishes in any Czech restaurant or pub (popularly called “hospoda”).

The first thing you should do when you cross the threshold, gentlemen, is say hello. This way you will not only show your good manners and goodwill, but will also attract the attention of the waiter, who will kindly lead you to an empty table.

Those who often travel to the Czech Republic probably know that some local restaurants charge a fee for improved service, so if you find a basket of sauces (couvert) or bread on your table, be prepared for additional costs. To avoid unnecessary expenses, choose an establishment without a paid service. Of course, you can refuse the cover, but this would be a sign of bad taste.

Before you start choosing dishes from Jídelní lístek, order a glass of beer of your choice. Typically, most Czech restaurants offer their visitors several types of draft beer (točené pivo) from the same brewer.

While drinking a coveted mug of your favorite beer, you can begin to study the menu. In any Czech restaurant or restaurant, the waiter will bring you:

• jídelniček (yidelniček) – food menu
• pitníček (pithouse) - menu with drinks.

So, what do Czech chefs offer us to try?

The first section of any holiday program is Něco na zčátek

Něco na začátek – literally translated into Russian – for starters. In this section you will find a large assortment of light snacks to go with beer:

• Masové prkénko (cold meat) – neatly chopped bacon, ham, sausage, and pickled cucumber and pickled pepper added for piquancy.
• Sýrové prkénko (assorted cheese) – a selection of cheese varieties of your choice. Most often it is Niva, Romadur, Eden or Hermelin.
• Рivni sýr obložený – bread spread with an original appetizer made from beer cheese, sprat, onions, butter and with the addition of a drop of beer.
• Topinky s křupavou slaninou a česnekem – toast with crispy bacon and garlic.
• Tatarský biftek z lososa na salátovém lůžku s opečenou bagetkou – raw minced salmon with a toasted loaf. Served on a lettuce leaf.
• Hovězí tatarák s topinkami – fried bread with raw minced beef.
• Vltavský utopenec – delicious pickled sausage.
• Tlačenka s cibulí a octem – spicy brawn with onion and vinegar.
• Grilované klobásky s křenem a hořice – delicious meat sausages, grilled until crispy. Served with horseradish and spicy mustard.

Hot snacks for beer

In the “Hot snacks for beer” section you can find the following:

• Smažený hermelín – hermelin cheese, fried breaded on all sides and decorated with lingonberry sauce. Despite the unusual combination of ingredients, the taste of fried hermelin is a real pleasure.
• Grilovaný hermelín is a variation of the previous dish. The difference is that the cheese is grilled. As a rule, it is served with vegetables and sweet and sour sauce.
• Houbové (zeleninové) rizoto – mushroom (vegetable) risotto.
• Zapečené smetanové brambory s listovým špenátem – boiled potatoes with spinach in a fluffy sour cream sauce.

From appetizers we will smoothly move on to main courses.

Soups – Polevky

Drštková (Drshtkova)

Soups – Polévky – occupy a special place in Czech cuisine. Any restaurant will offer a huge variety of “voles” to choose from. Here are just a few of the most popular ones:

• Drštková (drštkova) - this soup made from tripe is the national pride of the Czechs. Once upon a time, “drshtkova” was the most common food among the poor.
• Zelňačka – sauerkraut soup.
• Česnečka (garlic) – a spicy garlic soup. The special aroma of “garlic” is given by the smoked foods added to it.
• Cibulačka (tsibulachka) - onion soup with pieces of cheese and crispy croutons.
• Bramboračka is a familiar potato and mushroom soup, often served in an unusual bread bowl.
• Jihočeská kulajda (jihočeska kulajda) - almost the same as bramborachka, only with sour cream.
• Gulášová polévka (gulash vole) – goulash soup.
• Zeleninová polévka (Zelenin's vole) - under such a funny name - "Zelenin's vole" - lies nothing more than a vegetable soup.
• Pivní polévka (vole beer) - Czechs love beer so much that they even use it to make soup. In any restaurant you will be offered to try Pivní polévka - beer soup with the addition of cheese croutons.

Second courses

As for the main courses, their list takes up most of the “Yidelnichka”. Czechs have a great respect for meat, so the menu includes a lot of hearty dishes made from pork (vepřovo maso), beef (hovězí maso) and lamb (Skopové or jehněčí maso).

Pork

• Vepřo-knedlo-zelo is the most common pork dish in Czech cuisine. This is oven-baked pork with dumplings and stewed cabbage. Before serving, “veprsho-knedlo-zelo” is generously poured with gravy.
• Pečené vepřové koleno (HIT!) – pork knuckle baked in the oven with horseradish and mustard. If you order “boar's knee liver” at a restaurant, be prepared for the fact that it is simply impossible to eat it alone. The dish is very popular!
• Pečený vepřový bok – prepared similarly to the previous dish, only from pork side.
• Pečená vepřová žebírka v medu – a dish that combines the unusual taste of baked pork ribs and sweet bee honey. There are a lot of ribs in one serving. By the way, “boar’s gill baked in honey” was once considered the food of the poor. Yes, the poor Czechs lived well!
• Staročeská Bašta is a difficult to prepare dish of cold cuts. It consists of baked pork, baked duck meat, smoked neck and baked sausages. Vegetables include stewed white and red cabbage, as well as potato cakes and bread dumplings. One portion of “old man’s bashta” is enough to feed several hungry men.
• Vepřová panenka s houbovou omáčkou – the word panenka in the context of the name of the dish means “doll”. This is what the Czechs call meatloaf, generously sprinkled with mushroom sauce.
• Přírodní vepřový řízek na pepři – grilled pork. As a rule, the meat is well seasoned with a mixture of ground peppers.
• Vepřová kotleta v omáčce – despite the fact that the name of the dish contains the word kotleta, this dish is prepared from a whole piece of pork, which, as you might guess, is poured with sauce.
• Vepřový guláš – delicious pork goulash. Veprsov goulash is served with bread or potato dumplings.
• Královský meč – this is the majestic name given by the Czechs to meat kebab, strung on a sword-shaped skewer. Often in restaurants they offer to try shish kebab from not one, but several types of meat at once. Standard set - pork, beef, lamb plus vegetables.
• Pečená vepřová játra is nothing more than oven-cooked pork liver.
• Moravský vrabec – this somewhat unusual name – “Moravian sparrow” – hides baked pieces of pork.

As you can see, Czech national cuisine dishes made from meat are very diverse and original. But the restaurant menu also includes quite familiar steaks (Vepřový steak) and schnitzels (Vepřový řízek) made from pork.

Beef

Here are the most interesting Czech beef dishes:

• Svíčková na smetaně – deliciously cooked beef tenderloin, swimming in an amazing sour cream sauce. “Svichkova with sour cream” is served with a slice of lemon, soft cream, berry jam (usually lingonberry) and dumplings.
• Biftek naložený v barevném pepři s omáčkou – this dish consists of biftek and a side dish, neatly laid out on a plate with colorful peppers.
• Pivovarský guláš is my favorite dish, goulash made from beef meat. Served with dumplings and gravy.
• Rumpsteak s bylinkovým máslem - beef rumpsteak in butter and spices.
• Čertovy roštěnky (damn roast beef) – this is an interesting name for spicy roast beef in the Czech Republic.
• The Czechs call beef meat baked in a pot Moravský hrnec, and beef steak Hovězí steak.

Mutton

Jehněčí kýta pečená na česneku a majoránce – leg of lamb baked in garlic and marjoram

Czechs also love lamb dishes. But the main thing here is not that they love them, but that they know how to cook them.

• Dušená jehněčí kýta – stewed leg of lamb.
• Jehněčí s jáhlovou kaší – young lamb meat. As a side dish - millet porridge.
• Cikánská skopová kotleta is a cooked whole piece of lamb meat seasoned with spicy seasonings.
• Skopové plátky na majoránce – lamb loin cooked with marjoram.
• Jehněčí plec s citrónem – lamb shoulder with lemon juice.
• Jehněčí na fazolkách – lamb with beans.

Game

There are a lot of game dishes (Zvěřina) on the menus of Czech restaurants.

• Bažant na víně – pheasant (bažant) with a light wine sauce.
• Bažantí prsa s hruškami – pheasant breasts baked with pears.
• Divočák na pivě se zelím – wild boar cooked in beer with crispy cabbage.
• Polada s divočáka – wild boar meat roll.
• Dančí guláš – goulash made from fallow deer meat.
• Jelení guláš – deer goulash.
• Pečená koroptev – partridges baked until crispy.
• Pečená srnčí kýta – baked chamois leg.
• Kanec na česneku – wild boar meat baked with a lot of garlic.
• Jelení řízky na víně – deer steak with wine sauce.
• Zaječí Paštika – hare meat pate.

Bird (Drůbež)

The yidelnichek section called Drůbež has a lot of delicious poultry dishes.

• Francouzská paštika z kachních jater is the most famous delicacy of this section. The famous foie gras pate, made from duck liver, is highly valued by gourmets around the world.

The following dishes are no less delicious:

• Kachna s ořechy po čínsku – duck with nuts, cooked in Chinese.
• Kachní prsa s mangem – duck breasts baked with exotic mango.
• Pečená kachna s pomerančem a jablky – duck baked according to a traditional recipe with apples and oranges.
• Kuřecí křidélka – crispy chicken wings. A wide variety of sauces are served with “kuržeči křidełka”.
• Pečená kachna – duck cooked in the oven. In the Czech Republic, “pechen kahna” is traditionally served with dumplings.
• Krůtí steak – turkey steak.
• Kuřecí plátek, steak, medailonky, řízečky – fillet, steak or slices of chicken meat.
• Pečená husa s ovocem – goose baked in the oven with fruit.

Fish

In the best restaurants in the Czech Republic you can find a wide range of dishes from river and sea fish. So, what tasty things can you expect from the “Ryba” section?

• Pečený pstruh – a classic of the genre, baked trout.
• Tradiční smažený kapr – an equally traditional dish – fried carp.
• Pečený kapr na česneku – carp baked with garlic.
• Grilovaný platýs – grilled flounder.
• Uzený kapr s křenovou omáčkou – smoked carp. It comes with horseradish sauce.
• Smažená treska v pivním těstíčku – cod fried in batter. By the way, beer is added to the batter.
• Pečený candát s houbovou omáčkou – pike perch cooked in the oven with mushroom sauce
• Pečený candát se sýrovou omáčkou – the same pike perch, only with cheese sauce.
• Grilovaný mořský jazyk na másle – sole, grilled with butter.
• Pečený tuňák – baked tuna.
• Pečený losos na smetaně a česneku – salmon in sour cream and garlic sauce.
• Kalamari na česneku – squid meat with garlic.
• Pečený úhoř podávaný se šalvějovým máslem – a delicacy dish of baked eel. Served with sage butter.
• Grilovaná štika s bylinkovým máslem – grilled pike with spices.

Side dishes

Meat, game, fish - it's all good. What about the side dishes? So, what can you find in the “Side Dishes” (Přílohy) section. The list of side dishes offered by Czech chefs is very large:

• Krokety are deep-fried balls made from potato dough.
• Kari plátky - potatoes with curry seasoning, cut into slices and deep fried.
• Hranolky – deep-fried potato figurines.
• Rösti is a mixture of potatoes and parmesan, deep fried until golden brown.
• Vařeny brambor – well, everything here is very banal – it’s boiled potatoes.
• Americké brambory – potatoes boiled in their jackets, cut into large pieces and deep-fried.
• Kořeněné americké brambory – the same as the previous dish, only with spices.
• Pečený brambor v alobalu – potatoes baked in foil.
• Bramborová kaše – traditional puree.
• Šťouchané brambory se slaninou – potatoes stuffed with lard.
• Bramboráčky – Bramborové placky – fried potato cakes. Prepared from grated raw potatoes.
• Vařena zelenina – a variety of boiled vegetables.
• Dušená rýže – boiled rice.
• Máslová brokolice – broccoli in oil.
• Fazolové lusky na slanině – beans fried with cracklings.
• Topinky, tousty – crispy toast and croutons.

As you can see, Czech restaurants have dishes to suit every taste and budget. But they just don’t take 5 minutes to cook.

What if time is running out? For example, you only have half an hour to have lunch. In this case, choose dishes from the “Ready meals” section (Hotova jídla). Here you can find several types of first, second and side dishes.

Desserts

Zmrzlinový pohár s čerstvým ovocem – ice cream with fruit

After having a hearty lunch, it’s no sin to treat yourself to dessert. Moreover, Czech Dezerty is something amazing!

• Horká láska is a dessert with the passionate name “hot love”, this is cold ice cream topped with hot raspberry syrup.
• Domácí tiramisy zdobený čerstvým ovocem – tiramisu with fresh fruit.
• Zmrzlinový pohár s čerstvým ovocem is not a dessert, but a real work of art. It is based on ice cream cubes. A variety of fruits, sweet sauces, waffles, chocolate, etc. are added here.
• Zmrzlinové palačinky s horkými malinami a šlehačkou – sweet pancakes filled with ice cream and drizzled with raspberry syrup. Decorated with whipped cream.
• Čokoládové palačinky s marmeládou a ovocem – chocolate pancakes with nuts, fruits, marmalade.
• Jablečný závin – a delicious roll stuffed with apples.
• Tvarohový dort s pomerančovou omáčkou – airy curd cake stuffed with oranges.
• Čokoládové fondue s čerstvým ovocem – fresh fruit and chocolate fondue.

But don’t think that Czechs only eat in restaurants. They, like representatives of any other nation, are not at all alien to eating on the street.

And even more so on holidays. Massive folk festivals turn the lovely Czech streets and central squares into huge, cheerful bazaars. And what’s not here! Oh, how delicious a piece of pig on a spit or Wenceslas sausages with beer, eaten in the fresh air, seems.

That's what trdelniks do

You can also try a wide variety of delicacies here: Czech Oplatky - thin waffles with filling inside, roasted almonds and chestnuts, baked apples and, of course, the famous Trdlo. Fool - this is how this national delicacy is translated into Russian. Trdelnik is a piece of vanilla pastry wrapped around a hot metal tube and thoroughly fried. The finished “fool” is coated in ground almonds, cinnamon and sugar. Why fool? Yes, because inside this delicacy is empty, it seems like they “fooled” the people.

The most popular drink among Czechs (after beer, of course) is svařák. The drink “svarzak” is a hot wine with spices, to which it is customary to add a piece of orange or a slice of lemon.

Young people also like to drink Kofola, the local equivalent of Coca-Cola.

A trip to the Czech Republic will give you not only an acquaintance with the history of the country and its attractions, but also the opportunity to try colorful and surprisingly tasty dishes of Czech cuisine. The unique recipes of Czech culinary specialists, like the history of the state, are thousands of years old. In this article we will talk about the features of national food in the Czech Republic and the most interesting dishes of local cuisine.

The origins of Czech national dishes

For a long time the country was under the rule of the Austro-Hungarian Empire, which left its mark on the national cuisine of the Czechs. Here we will find Austrian schnitzel, Hungarian goulash, German sauerkraut and roast goose. Some Czech dishes are originally Slavic: soups, cereals, side dishes.

In the photo on the right (click to enlarge) a popular Czech dish called “smeared rizek”. This is the most striking example of the heritage of Austria-Hungary - a copy of the famous.

But even borrowed dishes from the Czech Republic have acquired their own special tastes, and they are prepared in the Czech way with the addition of their own ingredients. We won’t look into cookbooks now, but will take a short excursion into the dishes that you can try in Czech restaurants.

Features of Czech cuisine

Czechs love sweets. They even add sugar to salads, sauces and gravies, which makes the dishes sweetish. For example, Czech children love sweet noodles with poppy seeds and baked milk.

Among the Czechs' favorite spices are: cumin, marjoram, poppy seeds, red pepper, ginger, dill. Mustard is added to all meat dishes that are marinated in vinegar. Sweet ketchup is also a favorite sauce of the Czechs.

The main national dishes and desserts are very fatty and high in calories. In addition, the portions in cafes and restaurants are impressive. We urge you not to order many dishes at once; one serving is often enough for two. High calorie content affects the size of the country's citizens; 21% of the population is obese; the Czech Republic ranks 6th in the list of the fattest countries in Europe. Perhaps the first thing we do is abuse food.

Soups - their varieties and features

Czechs call soups “voles”; it is impossible to imagine Czech cuisine without them. As in the Russian tradition, soups are given a place at the very beginning of the meal. Czech soups are thick in consistency, often more reminiscent of sauces. When cooking, they add semolina or pureed vegetables, butter and egg yolks.

Depending on the main ingredient, there are: garlic soups, sauerkraut soups, onion soups, vegetable soups, with smoked meats, mushrooms, goulash soups, cheese soups, beer soups with cumin, sauerkraut soups with apples, dill soups with sour milk and others .

The dish is served in a plate or in bread (such a dish will cost twice as much). Among the popular soups we will name “garlic”. It is based on chicken broth with potatoes, into which about 10 cloves of garlic are placed. They serve it in rye bread. This is an excellent antimicrobial agent. It is clear that you should not go on a date after such a meal, except to try the dish with your lover.

If you love meat, order the goulash soup. There is a lot of meat in it, it is pureed and looks like a thick porridge.

Cold beer soup will seem unusual. Grated bread, sugar, raisins, and lemon are added to beer. Not every gourmet can handle such ingredients in one plate. Be careful with this dish.

It is unlikely that you will find dill soup with milk anywhere else. And in the Czech Republic they prepare it. It contains milk, sour cream, egg, flour and dill. The taste is unusual and not everyone will like it.

The Czech Republic is a paradise for meat eaters

Be sure to try the main dish of Czech cuisine - knuckle: baked pork knee (Recene veprove koleno, pictured on the right, click on the photo to enlarge). The dish is on the menu in every restaurant and cafe in the Czech Republic.

The meat is soaked in beer for a certain time, then boiled, then smoked. It becomes juicy and tender. It is usually served with sauces, mustard or horseradish; they can also bring sauerkraut. Czech food is also prepared outside on the grill. They fry huge shanks, cut them off as much as you want.

An ancient Czech dish “vepro-knedlo-zelo”. This is baked pork with dumplings and stewed sauerkraut. All this is poured generously with thick gravy. Will the stomach be able to “survive” such a meal?

Goulash has always been a traditional food in the Czech Republic. Each restaurant has its own recipe for this dish. It can be made from beef, pork, rabbit, poultry, liver or assorted. Goulash is served with sauces, always with dumplings, sometimes with sauerkraut, seasoned with garlic and cumin.

Meat dishes surprise with their variety and method of preparation. And what are the sauces for them? We didn't mention pork necks, hams, schnitzels, roast duck with spices, or Czech sausages. Order, try, enjoy!

Fish lovers will not find variety in Czech cuisine. Traditionally, at Christmas, Czechs fry carp and eat it with potato salad. In restaurants and cafes, the menu includes: carp soup, chops or fried carp. If there is still room in your stomach after meat, reserve it for fish, you won’t regret it.

Side dishes for main dishes

The main and irreplaceable side dish in the Czech Republic is dumplings. Flour or potato dough is steamed, liver, meat, onions or cabbage are placed inside. Dumplings are served in pieces for dishes, mainly meat. They can be served with sauce and bacon. There are sweet dumplings, they contain fruit or cottage cheese and sprinkle with sugar.

Popular side dishes include potato dishes, cabbage, vegetables, and croquettes.

Try “bramboraki” - potato pancakes (like our potato pancakes, pictured on the right, click on the photo to enlarge). They contain marjoram (an aromatic seasoning from a perennial plant) or meat.

Before ordering a side dish, make sure it is not included in the main dish.

Salads and snacks for beer

Among the salads, we note “Bramborovy salat”. In addition to potatoes, carrots, parsley root, pickled cucumbers, red onions, bacon cracklings and other ingredients at the request of the cook are placed in it. Czechs prepare this salad for the Christmas table. The “Vlashsky” salad will remind you of the usual “Olivier”.

Czechs love cheeses and dishes with this product. The national dish is “Camembert” - breaded, fried cheese. It is served hot along with sauces or cabbage. Another national snack is “utopentsy”, these are marinated sausages or small sausages seasoned with pepper and onions.

Abundance and variety of sauces

Czech sauce is an independent gourmet dish. Several centuries ago, the base of the sauce (it was called yiha) was flour fried in fat. Wine, water or beer, spices and roots of various spices were added to it. It was an independent dish, sometimes it was served with meat.

Nowadays, the main ingredients in the sauce can be cucumber, horseradish, tomato, garlic, dill, onion, etc. They are called “omachki” (from the word “dip”). This sauce is prepared using the juice of fried meat, sour cream or wine. Omachki is served with meat and potato dishes.

Czech desserts

This is a thin dough roll with filling inside it: fruits, berries, nuts, poppy seeds, chocolate, cottage cheese. Serve with whipped cream, ice cream or chocolate syrup.

Trdelnik - empty tubes made over an open fire, covered with vanilla, sugar glaze or cinnamon. The word is translated into Russian as “fool”, a hint that the sweetness inside is empty.

Another interesting cake, especially because of its name, is “Rakvicka” (in Russian “coffin”). This is a popular dessert among Czechs. The cake has an oblong shape and contains a lot of sugar and cream.

At the end of lunch, if you can handle it, order “palachinki” (pancakes). They will be served with ice cream or whipped cream. By the way, Czechs love ice cream very much; it is sold everywhere and in different variations. Among traditional Czech desserts, we highlight “Hot Love” - vanilla ice cream doused with hot raspberry syrup.

Favorite drinks in the Czech Republic

Of course, beer. About 70 breweries work to promote the worldwide fame of Czech beer. Tasting the products of these factories is a favorite pastime of most Russian tourists.

The national herbal liqueur Becherovka or tea with lemon will contribute to an excellent digestion process. Czechs love soda water and juices: orange, apple, pear.

Catering service in the Czech Republic

You can eat everywhere in the Czech Republic: on the street from trays, buying food from vending machines, in snack bars, canteens, pirozhki, cafes and restaurants. Well, there are simply countless pubs.

If you go to a cafe or restaurant, then be prepared for some nuances of Czech service in such establishments. The menu is often displayed in front of the establishment, you can familiarize yourself with it before entering. Neighbors may sit at your table, this is quite normal. Take this philosophically, because there will be a chance to make friends.

Another surprise will be a dog that is brought by its owner to a place where people eat. Czechs love dogs and animals in general. The dog can sniff your table, food and this will be in the order of things.

Don’t rush to order several dishes, they are all hearty, the portions are large, so fill yourself up gradually, ordering dishes at a certain frequency.

Desserts are not eaten in the Czech Republic after main courses: it is a small snack if hunger takes you by surprise, or lunch is too short.

In the country it is customary to wash down food with a considerable amount of beer, since the food is heavy, fatty, a lot of marinades, smoked meat, salty, sweet. Therefore, do not be surprised by its abundance in cafes and restaurants.

Beer is not drunk immediately after serving; they wait until the foam settles. Do not order several varieties at the same time. You should also take a snack with your beer.

If alcohol is not your drink, then order tea and a piece of Prague cake.

You can dine on weekdays at restaurants offering business lunches (denny nabidke). It includes a main course, salad, dessert and drink.

Tips may not be included in the bill. If you did not like the service and food, then tell us in advance not to round up the bill, but to pay strictly according to the menu. However, you will find establishments where tips are included in the bill.

Pay attention to the fact that Czechs get up early and go to bed early, so their breakfast starts around 9 am, lunch is closer to twelve, and dinner lasts until 9 pm. After this time, it will be difficult to find an establishment with a full menu.

Products as souvenirs from the Czech Republic

Tourists try to bring something unusual from the Czech Republic. Often food is also bought as a souvenir. The most popular drinks gifts are liqueurs, vodka, beer, and Moravian wines.

Those with a sweet tooth take home otlatki, strudel, Prague cake, and gingerbread. Cheese lovers buy Hermelin, Olomouc cheese curds, as a souvenir.

When taking food with you, you should take into account their expiration date and storage conditions. We recommend reading our review "".

We wish you to fully enjoy Czech cuisine, and read our interesting articles about the Czech Republic ( links below).

Dumplings

These are Czech dumplings made from wheat or potato flour, boiled in water and formed into balls, then cut into slices and served hot.

Goulash

A very popular dish in bars. It has many variations, but the most common is to cut the beef into large pieces and pour a thick, slightly spicy sauce over it. Usually goulash is served with raw chopped onions and horseradish. (It should be noted that the name of the dish comes from the Hungarian word “gulyás”, which is more reminiscent of soup.

Czech goulash is more similar to the Hungarian dish perkelt.) One type of goulash is savory goulash, which, as the name suggests, is cooked with seasonings, but is not as spicy. Szegedin goulash is made with pork, not beef, and cabbage.

Beef Goulash

A classic Czech dish served with sliced ​​bread (Czech: houskovy) dumplings. Fresh onions and peppers are usually served as a garnish.

Pork goulash

The main dish of Czech cuisine. It is served in the same way as beef goulash, except for the meat: it is made from pork.

Utopians

A delicacy served with beer. These are sausages that are marinated with vinegar, vegetable oil, onion, red pepper and various spices. Such preparations are usually made in beer stores themselves or at home.

Svichkova with sour cream

Beef tenderloin in cream. The method of preparing a home-cooked meal is different from a meal served in a bar. But even the quality and taste depend on the bar. But as a rule, the tenderloin is marinated and then fried with root vegetables and onions. When the meat is ready, you need to take out the vegetables and “stavu” (meat juice) and wipe them. The sauce is made from cream and flour.

The meat is sliced ​​and served with sauce, bread dumplings, a lemon wedge with whipped cream and cranberry sauce. Although the name comes from a specific type of meat, the word “svickova” can also be applied to the sauce and served with other meats, such as venison or rabbit.

Svičkova with sour cream is often called the sweet brother of Czech goulash. This is beef tenderloin that is fried in a pot and served with a creamy sauce. Carrots add sweetness to it. Serve cranberries and whipped cream on the side.

Fried pork with dumplings and cabbage

This is truly traditional food in the Czech Republic. The base of this dish is pork, which is served with dumplings and sauerkraut. Of course, it may seem bland and greasy, but it is one of the most favorite dishes among Czechs, and in Prague you can find it in many restaurants.

Fruit dumplings

There are many variations of this dish. Bread and potato dumplings are also very popular. Bread ones are often served with gravy, in which the dumpling can be dipped. Potato dumplings are served as an additional dish to fried or smoked meat. Špekove dumplings are made from fatty bacon and are no longer so popular.

Fruit dumplings are filled with a variety of fruits, but the most common are plums, apricots and blueberries. Served with cottage cheese or poppy seeds. Despite the fact that the dish is sweet, it is often eaten instead of the first course.

Kalach

These are delicious Czech pies filled with fruit, jam or cottage cheese.

Smazak

Fried cheese (smažený sýr). It is rolled in breadcrumbs, fried and served with salad.

Fried champignons

Mushrooms are rolled in breadcrumbs and fried.

Payments

One of the Czechs' favorite dishes. It looks like a big round waffle. They must be served piping hot. There are otlatki with chocolate or nut filling, there are many options.

Houska

This is a Czech bun. It is made from wheat flour, water, yeast and salt. Sprinkle poppy seeds, cumin or salt on top. Such a delicious, sweetish yeast bun with egg can be found in almost every Eastern European country. Typically it is a braided bun with or without raisins. Czechs and Bohemians call it “houska”.

For Jews this is challah. This bun is similar to a French brioche. It is incredibly delicious on its own, with butter or fried. Leftover buns can be used to make bread pudding or doughnuts.

Baked kahna

This is Bohemian roast duck. Served with bread dumplings and stewed red cabbage. In the past, duck or goose dishes were too expensive to afford to eat every day, so this dish was only served on special days.

Biftek

This is a medium rare steak. If you want to order your steak well done, be sure to say "done." It is usually served with French fries and sometimes an egg.

Fried chicken cutlets

Cutlets rolled in breadcrumbs. They are very similar to Wiener schnitzel, but Czech cuisine usually does not use cheese. This dish is usually served with cold potato salad or boiled potatoes.

Chicken breast

Served with any side dish, but most often with potato pancakes (grated and fried in the form of pancakes).

Roasted rabbit

Roasted rabbit is a very popular dish, although it is not often found in restaurants. This lean meat can be prepared in different ways: in a creamy sauce, fried with garlic, or cooked without seasoning with vegetables and onions.

Czech dishes have many ways of preparation. If you like the dish itself, but don't like the sauce, just order it without the sauce (“imposs omachki”).

In the Czech menu you can find the following names:

• Směs – for example, “Kuřecí směs”. This means that the meat is cut into small pieces.
• Prsa – chicken breasts.
• Piquant, Ďábelský, Pálivý – the dish is served with hot sauce.

Perhaps no country in the world preserves its culinary traditions as reverently as the Czech Republic, although they were formed under the influence of German, Hungarian and Austrian cuisine.

Czech food is characterized by solidity and calorie content. Thick soups, a variety of meat snacks, baked poultry and pork ribs - no one will definitely go hungry in this hospitable country. TOP 10 national Czech dishes will help you decide what to eat in the Czech Republic during your trip.

Svíčková na smetaně (beef fillet with cream)

The real pride of traditional Czech cuisine. Fragrant meat in the most delicate vegetable sauce melts in your mouth. But for this you need to be able to not only prepare it correctly, but also skillfully select it, because the taste largely depends on the quality of the beef tenderloin.

You can try Svichkova in everyone, but everywhere this national food is prepared according to its own recipe: with mushrooms, lingonberries, celery or turnips. Even homemade recipes are completely different in different families and are carefully passed down from generation to generation. The main thing is to be sure to serve svichkova with dumplings.

Knedliki (dumplings)

Hearty and high-calorie traditional food in the Czech Republic is circles of potato and flour dough, which, in combination with various sauces and gravies, perfectly complement the taste of many national dishes. Knedlíki can also be made from meat, cottage cheese, semolina or sweet dough with fruit or chocolate filling.

If you're in the Czech Republic, you simply won't be able to avoid trying the dumplings. Any housewife prepares them almost every day, in restaurants they serve them with almost every order, and in supermarkets you can buy frozen semi-finished products, which are boiled at home in boiling water, like dumplings.

Tlačenka (tlachenka)

Cold appetizers in the country are just as satisfying and high-calorie as other foods. Tlachenka, or spicy brawn, is one of the popular Czech dishes that is worth trying. It is a pressed product made from different types of meat and offal (pork, lard, tongue, etc.) in a natural casing that tastes like jellied meat. In eateries, it is usually served with the Czechs’ favorite drink, and eaten along with onions and black bread.

Bramboračka (brambora)

Everyone knows that in the Czech Republic they eat a lot of soups, and they don’t like liquid, low-fat first courses. But thick, rich, with a rich taste - that’s it. Bramboračka is a traditional Czech potato soup with porcini mushrooms. It is prepared according to a simple rustic recipe, it turns out aromatic and very satisfying.

In many restaurants in the Czech Republic, bramborachka is served not in ordinary dishes, but in round bread with the middle cut out. You can try this food with an unusual presentation for an average of 49 Kč.

Pečená vepřová žebírka v medu (vepro's zhebirka)

Juicy, flavorful pork ribs baked in a mustard-honey marinade are an incredibly delicious traditional Czech food. And although in the Middle Ages it was considered the food of the poor, today it is rare in the country to do without this appetizing snack.

It’s good to try these ribs in combination with some original sauce: cranberry, lingonberry – and, of course, with beer, without which it’s hard to imagine a feast in the Czech Republic. Portions of zhebirka in restaurants are very large, so you can order one for two.

Pečené vepřové koleno (Boar's knee)

The most famous national dish of the Czech Republic is a large piece of pork shank, baked with aromatic spices in an equally aromatic dark beer. Before cooking, the meat soaked in spices and intoxicating drink is marinated in a cool place for almost a whole day and only then sent to the oven.

You should definitely try it with fresh bread, mustard and horseradish – delicious! Just don’t be surprised when your order arrives weighing approximately 1-2 kg. This amount of meat is incredibly difficult to eat alone, so just ask to take the leftover food with you or order a portion for two or three at once. In Prague restaurants, pečené vepřové koleno costs an average of 200 Kč.

Boar's knee was prepared in Prague back in the 11th century, when hunting was a favorite pastime of aristocrats, and after a successful hunt they did not miss the opportunity to feast. The main dish on the table was baked wild boar leg, soaked in marinade.

Vepřo-knedlo-zelo (vepro-knedlo-zelo)

Another pork dish that the Czechs love so much. These are pieces of baked pork shoulder or loin with a side dish of stewed cabbage. And, of course, you need to try this food with dumplings. The meat is marinated in spices, fried in a frying pan, and then baked in the oven, pouring over the resulting juice. Pork prepared in this way turns out unusually juicy, tender, melting in your mouth. And stewed cabbage is the most common side dish in the Czech Republic, which is served with many dishes.

Bramboráky (bramboraks)

This is the name of the Czech dish behind which hides the familiar pancakes. They are prepared with the addition of pieces of bacon, marjoram and garlic. All ingredients together create a mind-blowing aroma and taste.

You can try this food not only when visiting restaurants or cafes throughout the Czech Republic. Bramboracs are sold at various city fairs, where they are fried and eaten right on the street, washed down with cold beer.

In the north-east of the Czech Republic, bramborak is baked over an open fire without adding oil, but they are called sejkory. There are other varieties: strouhanec (strouganets) - a flatbread made from potatoes grated on a coarse grater, vošouch (voshoukh) - bramborak with mushrooms, cmunda (tsmunda) - with cracklings.
Pečená kachna (baked kachna)

Roast duck with different filling options is worth eating in Prague. Most often it is also served with cabbage, sauerkraut or stewed, and with dumplings. To get a fragrant golden crust, the duck is usually brushed with honey.

Pechena kachna is included in almost all restaurants on the jídelniček (jidelniček) - a menu sheet with traditional Czech food. And pečená kachna or pečená husa (baked goose) are always present on the Czech Christmas table.

Makový koláček (poppy koláček)

The sweet round one resembles a cheesecake in appearance, only in the Czech Republic it is baked with jam under a poppy seed layer, and not with cottage cheese. Sprinkle coconut or almond slices on top. Usually poppy seeds are small, up to 12 cm in diameter, but in some bakeries you can try real giants - up to 30 cm.

The cost of a poppy kolachek is 10-25 Kč. It is believed that in Prague the best of them are baked in Pekárna Kabát (price – 18 Kč).

Czech food is so diverse that it is unlikely that you will be able to try everything in one trip. You should definitely add to your gastronomic list:

- utopenec (Utopenets) - pickled sausages in sweet and sour sauce, popular;
— fried hermelín cheese with lingonberry jam;
- pardubický perník (Pardubicky pernik) - honey gingerbread decorated with ornaments;
- horká láska (horka weasel) - cold ice cream with hot syrup;
— рolévky (voles) – Czech soups;
— pečený kapr na česneku (baked carp with garlic) – carp baked in garlic sauce.

Hearty, tasty food in the Czech Republic will not leave anyone indifferent. Each dish reveals the national character of the people and the history of the country. Be prepared for a lot of food, as well as beer, so just enjoy this unique gastronomic journey.

The Czech Republic has a very developed street food industry, especially in tourist areas. And everything looks appetizing, and you want to try everything, and some... On this page we will talk about desserts and sweets in. Read our rating of the 11 most delicious and popular.

11th place

Cat tongues - don't worry, they're just chocolates

In Czech “Kočičí jazýčky” (Kočič tongues).

These chocolates received this name due to their shape, which is somewhat reminiscent of a tongue.

The idea of ​​the shape and name of this chocolate is not Czech at all, but Austrian. It was first produced in 1892 by the Austrian company Küfferle (now the Lindt company), the Czechs simply picked up the idea.

“Cat tongues” were included in our list because many tourists see them for the first time in the Czech Republic, although they are produced in Germany, Poland, and even Brazil. The first reaction from tourists is always interesting: “What is this? Chocolate for cats? Cat food?".

The most popular chocolate bars in the Czech Republic are “Kočičí jazýčky” under the ORION brand. We recommend them first. In 2013, the women's Internet portal prozeny.cz published a study of several samples of “cat tongues” from different manufacturers, and ORION won in all respects except price. We hope that the quality has not deteriorated over time. The ORION brand belongs to Nestle.

Price of chocolates: from 25 to 50 Czech crowns per 100 grams. ORION price in stores: from 40 to 45 CZK per 100 grams. For the current exchange rate of the Czech crown, see our article “”.

10th place

Pie frgal – Czech sweet pizza

In Czech “Frgál” (Frgal).

Initially, this was the name given to scraps of dough. To use them somewhere, you simply rolled out the dough, put any available filling on top (usually beets or cabbage) and baked the pie. Over time, such pies began to be called frgal.

The tradition comes from the region of Wallachia, a small part of which (Moravian Wallachia) is now located in the Czech Republic. Technically, Czechs have every right to call this dish their own.

In the Czech Republic, frgal pie is made only with sweet fillings; the most popular are cottage cheese, poppy seeds, pear, and apple. Traditional frgal is made with only one filling, that is, the fillings are not mixed. Typically the diameter of the pie is about 30 centimeters. Outwardly, frgal is very similar to pizza, some tourists even try to call them that, but the Czechs are offended.

Price - 100-120 CZK for a whole pie (price depends on the type of filling), weight of a whole pie - 650-750 grams. If you buy a piece in a deli or cafe, then 15-20 crowns per piece.

9th place

Parisian cake - chocolate classic

In Czech “Pařížský dort” (Parisian dirt).

In the Czech Republic it is also called “harlequin” or “fairy”. This is one of the most popular cakes among Czechs, if not the most popular.

Externally, the Czech “Paris cake” is similar to our “Prague” cake, but only in appearance. In fact, our “Prague” cake has almost nothing to do with the Czech Republic; it was invented by a pastry chef from the “Prague” restaurant, although under the influence of the experience of Czech confectioners who came to the USSR to exchange experiences.

The classic Czech “Paris cake” consists of a sponge base soaked in rum or cognac, chocolate cream on top of the sponge, and the entire cake is covered with chocolate icing. There is no clear standard for its preparation in the Czech Republic, so each confectionery prepares it a little differently.

Factory-made “Pařížský dort” in the store costs 500-600 CZK per kilogram. However, it is problematic to bring home; its shelf life is usually 3-5 days, and it must be stored in the refrigerator. Therefore, without risks, you can only bring home impressions of the “Parisian cake,” but not the cake itself.

8th place

Fruit dumplings – sweet dumplings in Czech style

In Czech “Ovocné knedlíky” (Ovocne dumplings).

Dumplings are national Czech dumplings. If a sweet filling is placed inside the dumplings, the result is “ovocne dumplings,” which translates as “fruit dumplings.” The word "ovce" is translated from Czech as "fruit", although it is more similar to the Russian word "vegetable".

The most popular fillings now are strawberry, apricot, peach, and blueberry. Czechs prepare them with almost any fruit and berries, or with caramel, or with sweet cottage cheese. Fruit dumplings are served sprinkled with powdered sugar or finely grated cottage cheese, less often with melted butter, poppy seeds or cheese.

In taste and shape, Czech fruit dumplings are almost no different from the dumplings with sweet filling we are used to. Czech ones are about 2-3 times larger in size.

Sheep dumplings are sold in stores chilled (not frozen). Price - 80-100 CZK per kilogram. These can be brought home; according to experience, they survive the flight to Russia normally and do not deteriorate.

In cafes and restaurants, 150 gram portions range from 40 to 100 CZK, depending on the level of the establishment.

7th place

Medovnik - a native Slavic dessert

In Czech “Medovník” (Medovnik).

In appearance and taste it is very similar to our popular Honey cake. In the Czech Republic, the name “Medovník” has been registered with the company Vizard S.r.o. since 1997, and only they have the right to produce dessert under this name. Their recipe is kept strictly secret. They make 60,000 large honey pots per month.

Other businesses and bakeries also produce this cake, but under slightly different names. Many Czechs prepare it at home. The cake consists of layers of dough and caramel mixed with honey, in a cake from Vizard S.r.o. 5 layers each.

In Moravia there is a very similar cake called Marlenka. In general, the honey cake is considered common Slavic. Now it is no longer possible to determine where and who invented it.

Recommended retail prices for original Medovník from Vizard S.r.o.: 100 CZK for a 350 gram cake, 250 CZK for an 850 gram cake, 320 CZK for a 1600 gram cake. The shelf life at room temperature is 7 days, so this sweet can be brought home without any problems.

6th place

Palachinki - pancakes with sweet filling

In Czech “Palačinky” (Palačinki) or “Sladké palačinky” (Sweet palačinky).

There is nothing special about this dish for Russians; these are thin (yeast-free) pancakes. A mixture of wheat flour, cow's milk and eggs is fried in a frying pan. Next, a sweet filling is wrapped in the pancake: either fresh fruit, or syrups, or jams, or chocolate spread. Top with caramel, chocolate, whipped cream or grated cottage cheese.

Palacinki are very popular as street food in the Czech Republic; in terms of popularity in street stalls, they are second only to trdelniki among desserts (we will talk about them later in this article). In the Czech Republic they make palačinki with savory fillings - meat or cheese, but this is rare, after all, palačinki are primarily a dessert.

An interesting point is that fast foods, cafes and restaurants serve ready-made (packaged) executioners. But if Czechs cook them at home, then they serve the pancakes separately, the filling separately, and everyone packs their own pancakes.

The price of a 250 gram serving in a cafe or fast food is 30-45 CZK, depending on the level of the establishment and the filling. In a good restaurant the price of a serving is up to 100 CZK.

In stores you can buy frozen palachinki, the price is 100-150 CZK per kilogram, depending on the filling.

5th place

Kremroll - delicious straw

In Czech “Kremrole” (Kremrole) or in Slovak “Trubička” (Tubichka).

This is a puff pastry tube filled with butter cream. The main thing is not to confuse kremroll and trdelnik, these are different desserts. Kremroll is baked from puff pastry, and trdelnik is made from yeast dough. Kremrol is filled only with cream, but trdelnik can have almost any sweet filling inside.

Kremroll is very similar to our popular cream tubes. The main difference is that in our country the straws are made in the shape of a cone so that the cream does not flow out from the opposite side, but in the Czech Republic a straw is really a straw. To be honest, the cone shape is still more convenient, and Czech creamrolls need to be eaten carefully so that the filling does not fall out.

A similar dessert is popular in neighboring Germany, Austria, and Poland. Now it is no longer possible to find out who, when and how invented Kremroll. However, Czechs consider it national. The famous Czech writer and food critic Vladimir Postulka claims that Czech cremerolles are an adapted copy of the French dish “cornets d’amour” (love cones).

The price of kremrolle in cafes and on trays is 10-20 CZK per piece. It is unlikely that you will be able to bring them home, since the cream quickly deteriorates and the dough becomes hard. Shelf life is only 24 hours.

However, in Czech stores you can buy culinary dough cylinders and use them to prepare creme roll at home. Price for 30 cylinders – 100-120 CZK.

4th place

Vetrnik - the most delicious purchase from France

In Czech “Větrník” (Vetrnik).

The Czechs borrowed this dessert from French cuisine, but in a slightly modified form. Probably for this reason, in the Czech Republic, veternik is considered a national dish.

Vetrnik is made from choux pastry; a cavity is formed inside the bun. A wavy surface forms on top, hence the name of the dessert. The word “vetrnik” is translated from Czech as “weather vane” or “windmill”; there is such a children’s toy. The bun is usually about 15 centimeters in diameter.

After baking, the bun is cut in half and the filling is placed in the center. The classic windmill has a two-layer filling. The bottom layer is buttercream with vanilla and rum. Top made of whipped cream with added coffee or caramel. The bun is topped with chocolate or caramel.

The dessert turns out very tasty, but very high in calories. Keep in mind that the choux pastry bun hardens quickly, and after just a couple of hours the anemone becomes hard and tasteless.

The price in cafes or in the culinary departments of stores is 10-20 crowns per piece. Shelf life – 24 hours.

In stores you can buy factory-made anemones, usually 3 pieces per package, the price is 12-16 CZK per 100 grams. The shelf life is longer - up to 7 days, but they must be stored in the refrigerator. If you buy completely fresh ones on the last day of your vacation, they will survive the flight to Russia.

3rd place

Strudel - a delicious legacy of the Austro-Hungarian Empire

In Czech “Štrůdl” (Strudl) or “Jablečný závin” (Apple zavin).

Strudel is a national Austrian dish that the Czechs adopted and loved. In the Czech recipe, the filling is made from apples with the addition of cinnamon, walnuts and raisins, and a sprinkle of powdered sugar on top. Czechs love not only the classic apple strudel, but also its varieties with cherries, plums, apricots, poppy seeds or raisins.

But the main difference between the Czech recipe is in the dough. Classic Austrian strudel is made from elastic dough, and Czech strudel is made from puff pastry. The taste and impression of Czech strudel are slightly different.

The price of fresh strudel in pastry shops (or with delivery) is 300-400 CZK per kilogram. The shelf life of such strudel is 48 hours, that is, you cannot bring it home.

In a cafe or restaurant, a piece costs 70-100 CZK, depending on the level of the establishment.

2nd place

Poppy kolaček – delicious cheesecake in Czech style

In Czech “Makový koláček” (Poppy Koláček) or “Koláč” (Koláč).

This sweet pastry is very similar to our cheesecake. But the Czechs make it not with cottage cheese, but with poppy seeds. Or rather, with jam, and topped with a layer of poppy seeds. Thin slices of almonds or coconut are added on top. Vanillin or cinnamon can be added to the filling.

The poppy seed is small, usually 10-12 centimeters in diameter and weighing 40-50 grams. Although some Czech bakeries prepare giant specimens up to 30 centimeters. These should definitely be called “kolach” and not “kolachik”.

In February 2018, the online portal vitalia.cz made a test purchase of poppy seeds from ten confectionery shops in Prague. The most important factor that determines taste and price was the amount of poppy seed. With product prices ranging from 10 to 25 CZK, the best kolachik for 18 CZK was from the bakery Pekárna Kabát. Unfortunately, in the Czech Republic there are no standards that would normalize the amount of poppy. Hence the conclusion: do not buy cheap poppy seed kolachi, you will not eat a kolachik, but a cheesecake with jam.

The price of a poppy seed (50 grams) is from 10 to 25 CZK. Shelf life is 5 days if you buy a factory-made kolachik in a store. If you buy it in a cafe or bakery, it is better to eat it right away; the very next day the dough becomes dry and the taste is lost.

1st place

Trdelnik is a bestseller among tourists

In Czech “Trdelník” (Trdelnik) or “Staročeské Trdlo” (Staročeske Trdlo).

This is the most popular street food in the Czech Republic, at least in tourist areas for sure.

The yeast dough is cut into strips, wrapped around a metal cylinder and sprinkled with sugar. This cylinder is called a “trdlo”, hence the name “trdelnik”. Coincidentally, the word “trdlo” in Czech everyday language refers to people of not very great intelligence. This is something like how we use the word “club” to call a stupid person. It turns out that the name “trdelnik” can be translated as “fool”.

On these cylinders, the dough is baked over coals, then the almost finished trdelnik is covered with a mixture of sugar, cinnamon and finely grated nuts. The filling is placed inside; the most popular options are ice cream, whipped cream, light cream with additives. It turns out incredibly tasty.

Due to the abundance of trdelniki in street foods in tourist areas, most tourists think that this is an original Czech dessert. But this is not true at all. The homeland of the dish is the Transylvania region of Romania. From there, trdelnik spread to Slovakia, to the city of Skalica, where it is already considered a local dish. The name "Skalický trdelník" (Skalick trdelnik) is now protected by the PGI (European system for the protection of origin of foods).

And already from Slovakia trdelnik “came” to the Czech Republic, and quite recently - in 2010. Trdelniki quickly gained popularity among tourists. Nowadays trdelnik can even be called an important part of the Czech tourism industry.

But the fact remains that trdelnik has nothing to do with Czech cuisine. As the famous Czech journalist Janek Rubes wrote: “Even a hamburger is a more traditional Czech dish.”

What a paradox! In first place in the ranking of Czech desserts was trdelnik, which has nothing to do with Czech cuisine. But trdelniki is already so associated with the Czech Republic and Czechs that we could not place it lower in our ranking.

The price for a trdelnik without filling is 50-60 CZK. It’s a bit expensive for a piece of sugar-covered dough, but here you’re more likely to pay for the “promoted” name, rather than for the dish.

Have good impressions from Czech desserts, and read our articles about Czechs and the Czech Republic ( links below).