What is the name of the national herb of Czech cuisine? Traditional flavors of Czech cuisine. Vulichna izha u Prazia

Traveling to another land, people want to enjoy the new culture again. The important part is, of course, national turmoil. This is not without a new taste for gastronomic impressions, but also the ability to get used to the role of a local aborigine in a place, so to speak, in the middle.

The national traditions of the Czech Republic have developed not only from local analogies, but also from different ones. The special features include the richness of the main menu and the richness of the desserts. The most typical ones are pork kermo, dumplings, soups, local kovbasa, goulash. Also, the first place on the list is occupied by various types of sires. Having been afraid, I fell in love with the local cuisine of the table, so I finally expanded my culinary cordons and included dozens of Czech herbs there.

To reveal all the features and traditions, it would be necessary to write a whole book, or maybe more than one. That’s why I’m digging into these dishes, like Raja, for all visitors to try, in order to paint a new picture about this country. Naturally, most tourists are eager to get to Prague, so let’s take a look at the national cuisine of the region and, apparently, restaurants and the foundation of the place itself.

Dumplings

One of the indispensable sayings of Czech cuisine is the dumplings themselves: they are served in most restaurants, included in schoolchildren’s meals, and found in rich households. Essentially, it is boiled in a water bath or a piece of potato or beard dough. There are different types of dumplings depending on the type of cheese with which they are prepared.

They are popular in local cuisine as an alternative to bread, and are also served as a side dish for meat with a generous amount of thick sauce, in which they are usually dipped. There is such a traditional herb as “Vepřo Knedlo Zelo”, which is similar to pork, dumplings and sauerkraut. You can dine in Prague restaurants, which are famous for their traditional cuisine, which I will discuss below.

It’s notable that some Czechs eat dumplings for lunch and dinner, perhaps the strong stench has gone down to their diet. There are a variety of recipes: bread, potatoes, with or without filling (cibul, meat), syringe, licorice. Eat fruit dumplings as a perfect dessert. So the plums are prepared from a thin dough, and before serving they are sprinkled with curd powder and (or) grated with syrup. As for me, the dumplings are much more tasty than the dumplings, and the stench is better suited to rich herbs. It was possible to eat them in a different restaurant, bar or even further, where I was soaked in hot herbs. It seems that it’s simply impossible to prepare dumplings and make them badly, for all that’s worth.

Bramboráky (Bramboraki)

Potato shortcakes, which are very similar to potato pancakes. It is traditional to add marjoram. Bramboracs are often served as a herb in their own right, but sometimes they are served as a side dish for meat.

Meat

Svíčková na smetaně (Svíčkova on sour cream)

This grass is the local national pride. It is made from veal shanks, which is perfectly cleaned from spittle and served with a special sauce. It seems that a mother’s talent as a cook is not enough, you need to be mindful of choosing the right ingredients. In different parts of the Czech Republic, this herb is prepared in its own way: spices, additives such as mushrooms or berries, marinade - everything can be modified.

Special respect is always given to the sauce. The basis for this is stewed vegetables, tops and milk in meat broth. The consistency is similar to rare potato puree. And, of course, this herb can be served with traditional dumplings. Svichkova with sour cream is a universal herb that is best served with red or white wine.

Having chosen the first option, I was completely satisfied with the restaurant U Dvou kocek in the center of Prague at the address Uhelný trh, 415/10. Before the speech, at what cost the small brewery was growing, producing both light and dark flavored beer.

Guláš (Goulash)

Goulash - you can use it to juice stewed meat, as if it is properly cooked in the mouth. Combine yogurt, as well as a lot of herbs, from various ingredients. Most often in Prague restaurants they sell goulash from Yalovichina. To prepare vikoryst, use kmin, chasnik, pepper, and then simmer pieces of meat on a low heat. Closer to the end of the process, add beard and tomato paste to the sauce, then cook for another hour. Goulash is served, zazvichay, with dumplings. Let's dip it in the thick, aromatic sauce. I tried a very tasty yowl goulash at the original bar “Andel” (perhaps the name was due to its proximity to the Andel metro station) at the address Nádražní, 56/106.

Vepřové koleno (Veprove kolіno)

Many tourists have legends about the boar's liver. The meat is in great quantity, but to be honest, I’m not even pathetic, but having succumbed to the temptation, I had to indulge in this delicacy. Looking ahead, I’ll just say – it’s very tasty! The pig's leg is soaked in beer, after which it is placed on the piglet and baked in this form. Serve right out of the box, on a wooden board. Serve with mustard and khronom, as well as various sauces. It is important to be careful: show respect to your partner before making a promise. Make it 800 grams or more. So the baked Boar's knee is often begged for two or three.

Pečená kachna (Pechona kachna)

Baked kachka or gander is a herb from local cuisine, served with sauerkraut or stewed sour cabbage, red cabbage and dumplings. Then coat the bird with honey until it turns golden brown. In rich families, they prepare food at the saint’s house, for example, on Feast Day. I savored the baked meat and went to eat at the restaurant “U Dvou kocek”, about what happened. It has already turned out that in this place I had lunch and dinner several times, because of the repayments from the Old Town and Wenceslas Maidans. Ale, I’m guessing that in other restaurants they prepare this herb even more deliciously.

Pečená vepřová shbírka in medu

These liver pork ribs in copper. Just like in a fit and jump, add honey for a crispy, rosy crust. Wine also gives the meat softness and juiciness.

Sauce

Residents of Prague and other places in the Czech Republic already love a variety of sauces: tomato, cucumber, zhron, with added crop, chasnikovy, berry and others. In ancient times, this species could be served as a herb on its own, and prepared from beard oil coated in fat with added wine, water, beer, and spices. The basis for many daily sauces among the Czechs is juice after brushing the meat, cibul, sour cream or wine.

Soupy yushka

Traditional soups also played an important role in Czech cuisine. The stench warms you up wonderfully on a cold day, and the various vegetables and broth are quickly digested and make room for new herbs. Let's talk about the most popular yushka in Prague.

Česnečka (Garlic)

Tse chasnikov soup. Sometimes it is prepared from smoked meats, but in addition to the traditional recipe there may be meat broth, potatoes and, especially, chasnik with great kolkostya. Variations with added siru are also made. In addition, this soup can be eaten either in the traditional form or in a refined puree. I tried the first version twice, in every middle-style restaurant near Staromyska Square. It’s a pity, I can’t remember the name anymore, but they helped to get warm and stave off hunger.

Bramboračka

Soup with tomato and chasnik. It is often prepared on the basis of meat goulash, but different variations are possible. The local kitchen has a lot of soups and other herbs, and there is a lot of variety in order to become an important part of gastronomic traditions.

Cibulačka (Cibula)

A simple, prepared, as well as a lot of the first, cibul soup. The wine is cooked in water and served with croutons and cheese.

Polevka v chlebu (Polishing in bread)

This soup is specific depending on how it is served. For this purpose, bake a batch of specially shaped bread, cut off the top at the edge of the lid, remove the pulp and fill the crust. In fact, polévka in translation means soup, so any kind of soup can be served in a similar manner.

I tried this kind of herb in U Tří Zlatých Lvů at the address Uhelný trh, 1. During the process of soaking the soup, the lid of the “plate” was also removed, after which the food arrived: “And what is customary to eat the rest?” No one could tell me, but as much as I could, I gobbled it up like a cup of bread. Hell, I already paid for it.

Kulaida (Kulaida)

This thick soup is made with mushrooms, potatoes and seasoned with sour cream. Like anyone else, boil in water. Yogo is usually served with a boiled egg.

Snacks

Restaurants and bars often serve cold meat and cheese snacks before beer. You can see the following from them:

Utopenec

These are marinated in sweet and sour sauce with sausages, lightly fatty and flavored with a lot of spices. This appetizer will last for several days, ideally in a cold place. It is usually served cut into mugs with bread. There are a lot of recipes, again. At the skin bari chi restaurants, try to add some peculiarity. And when prepared in the home, like the rich herbs of local cuisine, the unique recipe is passed down in the native land from generation to generation.

Tlačenka (Tlačenka)

This appetizer is saltison or jellied meat - jam, pressed meat virib in natural olonza or a jar. The tlachenka is clearly sizzling with tsibule and pepper, and is also watered with sot. This appetizer is prepared from various types of meat: pork, cowhide, poultry. This is one of the popular herbs that is served before beer with bread and tsibule. Again, Tlachenka is prepared in different ways both in restaurants and at home.

Klobasa (Klobasa)

Lubricated with different types of cabbage: liver, meat, wine, blood, etc. Coat this appetizer until crispy, serve hot, served with bread, mustard and cabbage. The cowbass is eaten by hand, soaked in the sauce. You can eat this snack not only in pubs and restaurants, but right on the street.

In squares and towns where people gather there are special kiosks where they cook cowbass right in front of your eyes. I know that this appetizer itself was the least satisfying: I tried all six types of cowbass listed on the menu. And they did so more than once, as opportunity presented itself. Prazka, Staroprazska and Vatslavska seemed the most delicious to me. The best places to buy were the kiosks near the entrance to the metro, especially at the Andel station, and on Wenceslas Square in the center of Prague. And it looks like there will be fresh grass, which I will eat before the hour of the upcoming visit to the Czech Republic.

Siri

Stinks occupy a special place in the modern Czech cuisine. Serve with the most popular vegetarian herb, called Hermelín, which is served with lingonberry jam or jam.

At first, this discovery seemed amazing to me, but, as it turned out, it was even better. You can buy cheese from a store and lubricate it at home. In some supermarkets, one package costs you 20-50 CZK, which is cheap to buy.

In another place they are called “orchard flowers”: Brie, Hermelín, Plesnivec, Gerarnont, Kamadet with one type of mold and Vltavín with blue mold in the middle and a white one.

They can be served as an appetizer, either in its original form or when it is lubricated.

Olomoucké tvarůžky (Olomouc cheesecakes) is a special variety that is grown in the Czech Republic.

The smell of this syrup is unpalatable (similar to something rotten), but the wine disappears after lubricating. This variety is also served as an appetizer before beer, served with black bread and tsibule.

Vipichka

You can buy almost anything in Praza: donuts, muffins, croissants, cakes - all in abundance from local confectioneries and cafés. If you want to eat some delicious relish, it will only be available in this region. I present to your respects a short glimpse of the wine, characteristic of the Czech Republic itself.

Pardubický perník (Pardubicky gingerbread)

This is a honey gingerbread, brightly decorated with ornaments and little ones. It was named in honor of the first place of preparation – the town of Pardubice. The most popular shape for this tip is the heart, but other variations are also available.

Trdelník (Trdelnik chi Trdlo)

This is a bagel made from some special dough (in my opinion, it’s somewhere between healthy and spongy), which is baked on a wooden bagel with vugilla. This is where this deliciousness is prepared right on the street in the center of the place. After baking, this roll can be rolled in pulp powder, peas or spread with chocolate paste. I tried all three, but the one that worked best for me was the simplest one - from tsukra.

Karlovarské oplatky (Karlovarsk payments)

These are two round thin waffles, between which there is a variety of fillings: chocolate, peas, toppings, apples and others - about 15 options. It seems that regular Karlovy Vary waffles may not stick as well at Karlovy Vary. I tried them there myself. There are three packages with one piece, which should be kept cold and the other ones should be reheated. The size of this dish is large - 15-20 centimeters in diameter, but the thin dough of the waffles turns out to be light and decadent. In addition, this is a wonderful souvenir for friends and relatives, a splendid piece of clothing from the Czech Republic, to bring with you! Waffles tend to dry, so pack them in hard, flat objects if possible.

Štramberské uši (Štramberské uši)

Štramberskie vukha – a vip of gingerbread dough, burnt to look like a bag. It was prepared in the same place, for which it lost its name.

Dessert

If after the main meal you are still running out of place, don’t crave place desserts. In the Czech Republic, licorice was invented without any personality, so I will only know about a few unusual herbs, but otherwise you won’t hesitate to cook yourself.

Horká láska (Horka weasel)

It’s colder than frosty, pour hot syrup over it, what can I say, it’s called “Hot Love”.

Frozen yogurt

In shopping centers there are dismantled cold yoghurt machines of various flavors. There are also various additives and sauces in the containers. The price for everything is the same: about 40 Czech crowns per 100 grams. Then you take a glass yourself, pour out how much and what kind of yogurt you want, sprinkle with peas, marmalade, candied fruits, etc., pour in sauces, and then call and pay.

I tried this dessert at the Novy Smichov shopping center, on the other hand. Address Stefanikov, 247/17.

Moroziovo on the streets of the city

On many tourist streets and restaurants there are special windows where they will sell you refreshing fruit ice cream. Some places have chocolate, top, pea and other flavors. Test the option by looking at the bags placed at the edge, and then on the look of “soft frost” from special machines. The remaining ones deserved the most attention, the stench from the fragments is wonderfully refreshing on a sultry day.

Napoi

Like many European countries, the Czech Republic is famous for its traditional drinks.

Beer

There are legends about the local beer, and the Germans come to Prague on the so-called “beer tour”, because their drinks here cost pennies. Varieties of intoxicating drinks in the Czech Republic are without limits, which I learned about in Other statistics. I repeat, it’s best to try the beer on tap, not in the dance hall. And don’t miss small breweries near the city center.

Slivovice

This is plum brandy, which has a value of 45%. Like the song “Yozhin from the Bazhin” the head sings. I tried it, but it wasn’t quite right: due to the importance of the special taste, I still didn’t get it. That’s why I remember it as “like a butter pot.”

Becherovka

This liqueur was created in Kralovy Vary based on a collection of as many as 45 herbs. Initially, it was used for medicinal purposes, but the relish of Becherovka gained widespread sympathy among the Czechs, and then among residents of other countries. Before serving, it is recommended to cool the pure liqueur. You can try cocktails based on Becherivka, but you can also drink it with beer.

I'll give you some drink

• Original - a classic, don't go out of style. Been preparing since 1807 for an unchanged recipe, 38% alcohol.
• Cordial – liqueur with linden flower extract, 35% alcohol.
• Becherovka KV 15 – liqueur with added red wine, used as an aperitif, ale buv vyrobnitstva, 40% alcohol.
• Lemond - with the aroma and taste of lemon and other citrus fruits, 20% alcohol.
• KV 14 – yak and KV 15, red aperitif, 40% alcohol.
• Ice&Fire is a black liqueur made with menthol and pepper. This is such a piss, after carefully brushing your teeth, then drink a little, 30% alcohol.

Non-alcoholic drinks

The Mist's stake - "Kofola" - has become wide open.

It is prepared from excess caffeine after frying cava with added apple, currant, cherry and other syrups. The American-flavored version here has less rind, and the acid that ruins tooth enamel is completely removed from the warehouse.

Menu

In all restaurants in the capital of the Czech Republic, the menu, which is called here Jídelní lístek, is divided into jídelniček and pitníček, which is what it sounds like, obviously. Each of them has its own category.

Nieco na začátek

The translation sounds like “For the cob.” There are light snacks here, usually before beer.

Teplých predkrmů

These are hot appetizers, such as cheese, croutons, etc.

Polevky

Divided with soups and fish.

Golovny jídla

Others, where the main respect is given to meat:

• vepřovo maso - pork;
• hovězí maso – Yalovichina;
• skopové maso - lamb;
• zverina - game;
• drôbež – bird;
• ryba - fish.

Prilohy

This is a list of side dishes, especially when potatoes are cooked, prepared in all possible ways.

Deserty

Desserts usually include ice cream, cakes and vipchka.

The best restaurants in Prague

Local cuisine is prepared in almost all restaurants, and there is a long list, among which it is important to see the best places. So that you don’t have a chance to joke for too long, I’ll point the butt of the gun at the center of the place.

Restaurant U Jindrisske Veze

It is highly respected for its traditional cuisine. The average check here is around 300 CZK, and a business lunch is around 100 CZK. A glass of beer costs 50 CZK. The prices are completely dead, serviced by a Swedish woman, a dedicated cook.

Address: Jindřišská 972/26.

Working hours: 11:00-23:00.

Restaurace Stará Praha

This is a budgetary deposit made from human herbs. The average check is approximately the same as the one in front. The restaurant may be drunk and on quiet evenings you may not be able to find the place.

Addresses: Vitězná, 530/11.

Working hours: 10:00-23:00.

Smichovsky radnicni sklipek

Here it is necessary to rob the boar's knee and lubricate the sir. The original interior and typical Czech cuisine. Prices are average, beer 50 CZK, dish around 100 CZK.

Addresses: Preslova, 4/553.

Working hours: 11:00-23:00.

Budvarka

Here I ate the most delicious boar’s knee. The beer was presented in a small assortment, but was entirely decent. Since the mortgage of the refunds is not directly in the place of buying up tourists, the table was decided to be taken by Mittevo. The contingent consisted mainly of local residents and visiting Germans.

Address: Wuchterlova 336/22.

Working hour: 11:00-00:00.

U Prince Brabantského

The restaurant is decorated in a mid-century style. Prices and cuisine, as in rich places, are good, but the interior is unique. Here you can feel like a guest at the celebratory banquets of the past.

Address: Thunovská 198/15.

Working hours: 11:00-23:00.

Before we go home

If you have previously planned to dine or dine in local stores, be advised: size your portions at good restaurants to large ones. The Czechs, perhaps, sounded like such a lot of people, but they didn’t manage to do a whole lot of deeds. This raj has to do one thing at a time: eat it hot, and then realize you’ve run out of room for dessert.

Desserts are the same as those that Prazi welcomes guests to.

Prague has always been a place where it would be nice to have some fun. There are a great number of themed restaurants, tasting rooms, confectioneries and breweries, where you can spend just as much time exploring the Charles Town and Staromiska Square. The Czech capital offers cuisine from all regions of the country, so you can eat Karlovy Vary waffles and Velkopopovets Goat beer without having to leave the place.

What to buy in Prazia from the main herbs

"Polivki" - or a similar cream soup “bramborachka”. The first one clearly has the aroma of chasnik, the other has potatoes with mushrooms and smoked meats. In addition to the meal, then serve a thick roll in a bowl and pour the soup into it. This category includes the syringe-cibul soup “cibulachka”.

Soup-puree is the pride of the Czech Republic!

The shank of a young wild boar, ready to be cooked on the rostrum. This is the most delicious meat in Prague, which is prepared in all restaurants that you respect. Large in size, the kolino is ideal for a group of hungry guys, so ask the waiters how long it takes for the kolino to be ready.

Cheska Kermo - dedicate to fans of meat strains!

Pork ribs in honey sauce. High-calorie and high-fat grass, if you are on a diet, it is better to give preference to baked goods with fruit.

How else can we buy grass from Prazi? Wash the pork ribs in honey sauce - my word of honor, you won’t do any harm!

Dumplings - bags of potatoes and beard. This herb is unique in that it can serve as an appetizer, side dish, or dessert. Everything should be kept in the same place as the one with whom you pour it. As a side dish, dumplings are topped with rich sauces; as a dessert, they are stuffed with peas, and topped with fruit and syrup.

Dumplings are often served before meat and other hot herbs.

Yalovichi tatarac from chopped yalovichi , to the chapel of mustard, the Syrian beetle decorates the beast. So, like the minced meat and the raw egg, the taste is unparalleled. It is customary to spread it on toast and wash it down with beer.

This is the look of the classic Tatarak that you can see in Praza.

Grease the Hermelin cheese with white mold. Roll it in breadcrumbs and seasonings, grease, then serve with fresh vegetables, crane and potato fries.

What to try from Praza's desserts

Apple strudel. The most popular dessert that you should try at Prazia, made with soft dough and aromatic apples. It's sold as a scrap, so you can still have a bite to eat.

What do you eat from Praza's desserts? Of course, frosted strudel!

"Pay" - thin round waffles with different fillings. Waffles can be bought in bakery supermarkets, and they are packaged in special sealed bags.

Waffle iron with traditional “beaten batter”. So go ahead and “pay”!

"Trdlo" - a delicious curl-shaped bun that has no filling. Instead of the filling there is a dusting of sugar powder, peas and cinnamon. This is a popular “street hedgehog”, which you can enjoy in Prasia.

Trdlo often sell over the top. You can buy ale at the bakery.

What to try at Prazi's with drinks

Beer, beer and beer again. Prasia has a cult drink that is sold in all forms. Beer restaurants and private breweries can cause stress on the skin, so the tourist simply asks for a number of such deposits. If you want to try classic variations, then go to the brewery. The beer is fresher and tastier there. Fans of exotics will appreciate the beer restaurants, where up to 300 types of intoxicating drinks are presented, including green, red, rye, blue with aromas of berries, vegetables, wine and Becherivka.

How to find out all the deposits in Prazita, smut, and compare among local residents, and not tourists, with dismal prices? Here, as always, you need to know the place!

• You can take an excursion - this thematic 3-year route from the town resident Vyacheslav;
• Or there is also an individual route from Evgen, who is already alive in the Czech Republic. The walk includes the production of three breweries in 3.5 years.

No one has ever left Prague without drinking local beer!

"Becherivka". Vinyatkov’s Czech drink, which is no longer found anywhere in the world. Cemetsna tincture with a bouquet of herbs that can hardly be called savory. It’s definitely impossible to visit Prazia and not try it.

It seems that Becherovka is not so much alcohol as it is liquids!

Wine. Regardless of the beer brewery, near the capital of the Czech Republic there are wine bottles, where you can taste different varieties. It’s quite impressive to approach the process, so in some wine deposits you can make living music. For example, in "Alla Stella Nera". It’s great to enjoy Moravian and Burgundian wines, as well as a wide range of Chilean, Australian and Argentinean exotics.

Moravian wines are mostly dry wines. Be prepared as soon as possible to get and try them at Prazia 😉

Gastronomic tours to Prague 2019

You can learn about the types of vegetables available in Prazia on thematic excursions. Beer routes are becoming very popular here, on which tourists can choose the routes they want to explore, and the Beer Year tells about the features and history of beer. Tourists also like to go to the Middle East taverns, for example, “Pavuk”, where the atmosphere is completely immersed in the Middle East era, and not just that.

*During the hour of gastronomic tours, Praza serves the most important dishes from traditional cuisine, cooked on fire. In this case, they must be done by hand.

Excursions to Prazia at the best prices

The best excursions in Prague - these are the routes for local residents. They are created by creative people who can beautifully present the place and welcome the guests. All excursions are conducted by the Russian language.

Let's bring the pouch

This fatty meal is not suitable for everyone, but the choice of food is so great that you definitely won’t have to go hungry. Now you know what to try at Prazia’s, but only a small part of what you can get at street cafes and private bakeries. Czech cooks and confectioners are master craftsmen who, using the most popular black beetroot balls and sauce, were able to create a cult herb for the Czechs!

Video tour: appetizing street food of Prague

This is necessary to know - from hot herbs. , as well as Individual 2019, you can book it yourself.

It is impossible to fully appreciate the beauty of the Czech Republic without tasting traditional herbs - the national pride of the country. If you walk into a modest restaurant, you are spoiled by the great selection of beers and other herbs, not even mentioning the variety of beer snacks that would appear on the menu.

Before speaking, if you wanted to taste all the most delicious and famous herbs of the Czech national cuisine, you will have to come to terms with a couple of precious centimeters on the buttocks and waist - and there are even more calories here, with itna; Czechs love meat (poultry, game, pork and cowhide) prepared in a variety of ways. Those portions in restaurants are so big that you can eat one meal for two people... there is no need to worry about what to eat?

We present the TOP 10 most famous and most delicious herbs of traditional Czech cuisine, which are inevitably devoured.

Read this article

Baked pork kino

The traditional savory herb (Rechene vepřové koleno) can be combined with spaghetti in Italy or pilaf in Uzbekistan and with the same gastronomic brand. Fragrant, juicy, rouge, pork knee on the brushes, the finished look weighs about a kilogram and is usually prepared for 2-4 individuals. Cook it in a restaurant and pub, and serve it in different ways: with horseradish, tomatoes, chasnik and seasonings, not to mention numerous sauces and gravy.

A baked leg with mustard and horseradish with beer will cost 200 CZK. If you wash your knees, the cost becomes 150-160 CZK.

Dumplings

Dumplings are the holy of holies of Czech national cuisine. I would like to know that this herb originally existed in Austrian and German cuisines, and today it has become the national herb of the Czech Republic and a culinary symbol. Essentially, it involves boiling in a lot of water or steaming thick pieces of dough (mixed with bread or with added potatoes), which is then cut crosswise, like a loaf, and served as a side dish, for example, before baked cologne. It’s great that the dumplings themselves are low-variety and do not contain a bright taste, but when paired with meat, the sauces miraculously absorb all the hints of the main herb.

Well, if you pour the dumplings with sweet berry syrup and decorate them with fruit, you get a wonderful dessert. It’s inexpensive to make dumplings – from 5 to 20 CZK.

Remember! Portions in the Czech Republic are generous, so don’t rush to finish everything at once, other than other food sources: one for 2-3 individuals.

Utoplentsi, klobasy, tkachenyata

Such beer snacks, such as crackers, chips and peas, simply pale in comparison to the ashes of fresh Czech snacks - the most delicious meat sausages! Have them served cooked on the grill with a variety of sauces.

The most popular cowbass, which must be eaten without fail in the Czech Republic, are:

Utoplentsi, which look like utopenci on the menu - add kernels, soaked in the spicy marinade of the bacon, through the bright relish of the stench the beer is enjoyed.

Smazheni kovbaska, stink and klobasa – the product is less sharp in taste; These appetizing cowboy garnishes on their own, and even when paired with a foamy flavor, become simply divine.

Tlachenka (and in Czech - tlacenka) is a meat herb that evokes meat jellied meat or saltison, preparations of pig legs, tongue or offal and living with the father. When serving, moisten with pepper, tsibule and otstom.

Please! In pubs and restaurants in the Czech Republic, they always prepare the crème fraîche and serve it freshly prepared. Because you want to indulge in the most popular herbs, rather than having a lie for a meal or closer to lunch. In the evening, with local delicacies, the first drink is no longer missing.

To show respect: cowboys are often sold right on the streets of Prague. This is an old tradition, so in the Czech capital it is not at all surprising to see the number of tourists who chew and look at the monuments with the cowboy in one hand. Among the street assortment there are Bavarian, Staropraz, Prazki and Wenceslas cowbasks, the price of which ranges from 50 to 80 CZK. The price includes dumplings or bread and sauces: mayonnaise, mustard, ketchup.

Vepro-knedlo-zelo

If you want to taste the local delicacies conscientiously, you won’t be able to eat just one pork knee. Immediately wash in a restaurant such a strained herb as Vepřo-knedlo-zelo, which is a smear of pork with stewed cabbage, served with dumplings.

To prepare vikory, prepare portioned pieces of shoulder or loin, marinated in spices and first brushed in a frying pan, and then baked in the oven. During the baking process, pour the broth and juice over the pork until cooked, so that as a result the meat comes out even tender and juicy, so it literally melts. The Czechs have begun to love and cook pork expertly, since it costs much less for lamb or cow meat. Well, stewed cabbage as a side dish is a classic of the genre, just like in Nimechchyna.

At the Strahov Monastery you can buy this legendary herb for 140 crowns.

Czech soups

Drink in the Czech Republic and don’t eat local soups – voles are a staple. The first herbs here are very rich, rich, and home-made. They are rightfully respected by the bathhouses of the land. Rarely enlightened soups are not about the Czechs, no. Here, thick first herbs are preferred, and to create a unique consistency, add vegetable puree, semolina and borage. An essential ingredient that is added to soups and adds a rich taste can be called lubricated yeast.

Increase your respect! Soups are often served in a loaf of bread - try it, it’s very beautiful, but the smut is delicious!

The most popular first herbs in the Czech Republic are:

Česnečka – aromatic and extremely tasty soup with seasoned and smoked meats,

Pivní polévka – an original soup with beer, before which syringe croutons are served,

Bramboračka – famous potato and mushroom soup; before the speech itself, according to tradition, it is served with bread,

Kulajda - thick soup with mushrooms and potatoes, dipped in sour cream, served with a boiled egg.

A portion of Czech soup costs 40 CZK per serving.

Goulash

Would you like to pick the traditional herb of the Ugor region from the list of the most popular herbs of the Czech cuisine? In fact, the Czechs have long since come to love and respect him. In the stock of a large restaurant you can find different variations of goulash - it is prepared from traditional yowl and pork, as well as veal, rabbit, lamb and assorted meats. There are Segedinsky, Silsky, Myslivsky, Slovak, Ugric and other types of goulash. It’s a good idea to try one of its variations in authentic Czech restaurants – it’s not a touristy dish, but it’s easier to find it in restaurants that cater to local locals.

Variety of 200 g, for example, Pilsner goulash with jalovichina and dumplings, costs 100-120 CZK.

Lubricating the housing

Regardless of the fact that the Czechs are the biggest pork makers, no matter how you look at it, fish is also a big deal here. It is especially recommended to consume the greased crop (in the menu - baked kapr) - this herb is a binding element of the festive holiday table. It’s not the same as baked trout Pečený pstruh.

Costs 1 ribka 110-150 CZK.

Olomouc cheesecakes

Siri in the Czech Republic is loved more like a beer snack. Be sure to try the soft Syr Hermelin, which resembles its white moldy Camembert, as well as varieties such as Pivni Syr and Zlata Niva.

Ale is the most common syringe herb, which enhances the tasting in first chergu - syrah brookivka, coated in breadcrumbs. Olomuka sire itself is prepared only in the Czech Republic and has a specific unpleasant smell that is typical when fried. Olomuci cheeses harmonize especially well with beer and basic bread made from tsibule.

A serving of greased siru (150 g) with tartar sauce will cost 120-150 CZK.

Trdlo

It’s hard to eat a workday, but the “fool” can only be found on the street. This licorice cake is prepared from a convenient yeast dough, which can be wound on a metal shaker and coated on the grill or in the oven. When ready, take it out of the bowl and sprinkle with zucchini, poppy seeds, split peas or aromatic coconut flakes.

However, a similar drink, albeit under different names, is sold on the streets of Ugorshchina and Slovakia.

It costs 45-50 CZK for one meal, and 60 CZK if you add some Nutella.

Strudel

Regardless of the fact that in the Czech Republic there are no national desserts (vanochki, kolaches, etc.), the leader in savory drinks and drinks is the good old German-Austrian strudel, which you can recognize in the menu under the word “závin”.

Yogo is cooked here on the highest level, sunbathing in finely rolled fresh dough with various fillings: fruits, berries, cheese and more.

The sweet name of the capital of the Czech Republic “Prague” makes the heartbeat of hundreds of thousands, and maybe millions of people, who have been there, beat loudly. And her mind begins to notice the following places: Wenceslas Square, Charles Town, Staromyska Square, Prazki Grad, St. Vitus Cathedral, Astronomical Yearbook “Orloju”, Old New Synagogue, Old Town Rejskiy tsvintar, etc. Well, what is there to do with this slut? Perhaps the best rumors about Prague are connected with him, or more precisely with the traditional herbs of Czech cuisine!

It is not for nothing that Prague is considered the gastronomic capital of Europe. Even in the middle hours, a special culture of the table was offered here, which has been preserved to this day.

Don't you believe it?! Take a look at some great restaurant (with great cuisine)! In the distance, the layout of the place allows you to find food in every area for any taste or taste. However, beware of the regularity in the prices and output of fruits: near tourist routes the prices are higher and the portions are smaller!

Miracle! Since we have made a deposit, let’s marvel at the menu and it’s clear.

What do you absolutely need to try at Prazia? From Czech cuisine

Absolutely, all restaurants and bars offer two types of menu to their guests:
1. "New leaf"(drinker): a kind of “beer card”, since the emphasis of this menu is on the traditional Czech drink;

2. "Jidelni listek"(yedelnylistek): a collection of the most colorful national Czech herbs.

Czech soup “Bramborachka”

However, bramborachka soup deserves the status of the most important Czech herb. For an equally low price, you can order not only potato soup with smoked meats or mushrooms, but also the dishes in which it will be served. The fragments of the soup bowl serve as a substitute for a fresh loaf of bread.

So-so! This soup at the bread - Bramborachka!

Czech soup “Tsibulochka”

The following first herbs are served with a great drink: “cibulachka” (syrn-cibul soup);

Czech soup “Zelnyachka”

Also “zelnyachka” (sauerkraut soup),

Czech goulash soup “Gulyashova Polivka”

І "goulashova polіvka" (meat goulash soup).

Czech soup "Drshtkova" - tripe soup

However, of course, the most popular Czech soup is “drstkova”. A long time ago, such grass could destroy the entire poor family due to hunger. “Drshtkova” scraps are prepared on the basis of inexpensive meat by-products, as well as pork and cow picks and brushes. And to create an “appetizing look”, the cook carefully seasons the soup with spices and pepper.

After such first-time food, it seems like you won’t be deprived of it for a long time!
The recipe for vodka "drštkova" for Prague has cultural value. Therefore, it is sacred that the Czech homeland cannot do without the national soup.

Main dish

Do you love meat, why should you love the right Czech? Myasna kramnica is, next to the beer pub, the favorite place of the local residents of Prague. It stinks to walk there every now and then! And this is due to the fact that among the Czechs all national hot dishes are prepared from various types of meat (cawl, pork, lamb, poultry, etc.).

Meat

Baked boar kolіno

Chantly, the skin of Prague has branded grass - ce baked kermo of a young boar (Baked boar's knee). A standard portion of this hot herb made from pork knuckle, seasoned with mustard, is about two kg. So, for the meat tasting, you better ask a few friends or take it home, then you’re done!

Pork rib liver with honey

In addition, you can taste the classic pork ribs with honey by soaking the herbs “Pecene veprove zebirka v medu” in the restaurant. Czech cooks pay special attention to the “hobby” to ensure that the pork comes out juicy and tender.

Svichkova

Pork is not appropriate?! Try “svickova” in vershkova sauce! A hot dish of yowl cheese, first stewed in sour cream and tops, served with dumplings. M'yaka "svichkova" just dance in the mouth!

Baked pitching

Diet poultry is also a favorite on the Czech table. They are also leading the way due to the quantity of negotiations in the Russian deposits against the pitching. For example, “Pecena kachna” (baked kachna with fruit or sauerkraut) with dumplings.

Riba

Baked rib

Vzagali, Prague is a central place where there are traditional stream fish (cop, trout). Czechs love to experiment with fish, cooking it in different ways. A further culinary experiment: baked shells with chasnik and horseradish, as well as baked trout (“Peceny pstruh” - baked pstruh).

Garnishes

Whatever the main herb, it is necessary to “pick up” it with a suitable side dish. Czech cuisine does not ignore this rule. In addition, the menu includes both common side dishes and dishes.

The choice is topped up with great hot food: vegetables, cereals, dumplings, etc. Russian restaurateurs are ready to satisfy the culinary cravings of any gourmet. A creative approach to preparing products transforms an ordinary side dish into a practically independent herb. One of these butts is baked mashed potatoes made from lard.

I would like to talk a little about dumplings! Small bags of beans or potatoes with fruit can radically change the main herb to something more beautiful. There’s no need to try them sourly, the stench will strike you as unsavory. And the axis eaten with fish or meat, or with a thin sauce, is completely different!

Sauce

The final touch to any kind of pasta is the addition of sauce or gravy. The Czech name for the sauce is “omachka”, and it is prepared from all kinds of products (mushrooms, tops, fruits). That's why Czech sauces can also be sour, sweet, bitter, etc.

Snacks

In most cases, the snacks stored in the stores are served before the beer. To the skin type of beer, it resembles the singing type of snacks. Thus, the “snacks” category can occupy a significant part of the menu. Aje yake cheske beer without a side dish?

Of course, the hot appetizer “Germelin” goes perfectly with young Czech beer. Lubricating soft cheese with mold is a wonderful replacement for “boring” snacks!

Well, after a piece of peppery saltison with spicy sauce, your hand itself will reach for a sizable amount of beer!

Dessert

And for dessert, Praza serves aromatic apple strudel (roll) with a bag of vanilla frosting. So, how do you bake bread here? You can choose the filling!

Czech cuisine was once famous for its rich herbs, which are worth remembering. Ale, one minus - it’s too important to be so important. Through this, not only the guests of the region, but the Czechs themselves always take from themselves anything that helps with poisoning.

We heard that the day may be formed in less than three times. But we don’t care about the Czech Republic. Here the dishes are varto vibirati one at a time. It’s not a fact that you’ll be able to get away with it. The serving size is large. Before other dishes, it is customary to serve not one side dish, but two types of sauce.

In Czech cuisine, it is very important to rub herbs from meat and add fatty herbs. The pork here is top notch, no one can compare with it. Cowboys and snacks (greased and marinated), also on the first place. I want it to be fatty and important, but incredibly tasty.

Let's talk about everything in order. Any kind of Czech soup is called vodka and you can get it all the time. For example, Polivka “Trencin”. . The soup menu should be served warm at the start of the meal. Soupy thick, mayzhe yak sauce. The thickness of the soups can be achieved by adding semolina, grains or pureed vegetables. Sometimes a top of butter and a round of chicken eggs are boiled. Approximately 2/3 of the fresh herbs from the Czech kitchen are simply pureed. For popularity, the first priority is:

1. Chasnikova Polnitsa.
2. Tsibuleva Polnitsa.
3. Bentgrass with sauerkraut Sauerkraut.
4. Polivnitsa with smoked products and mushrooms.
5. A bowl of puréed vegetables.
6. Soup – goulash with siram.

Soups are served on the same plates as on bread.

Among other herbs, the most popular and famous all over the world is Veprevo Kolino. They say Russian - this is a pork knuckle. Veprevo Kolino is baked with dark beer. Served with three types of sauce as standard and in large quantities for guests. At different restaurants, everything is different: in some Veprevo Kolino is served with sauerkraut, in others without. The knuckle usually weighs 800 grams when finished. Minus value - 700. Some restaurants ask for cheese in a smaller size so that one person can eat it entirely. Veprevo Kolino is sold both in restaurants and on the street. Moreover, you don’t have to take it as a whole, but ask for as many pieces as you need.

Another place needs honey pork ribs. They are baked until crispy. Try it at the combi oven or on the grill. The ribs are served in the same way as kermo, with three and more types of sauce and pickled vegetables. Strava is important for a clean look of at least 700 grams. You can enchant three times.

Next in popularity is Svichkova with sour cream. Tse, yak vinyatok, a dish of yalovichini. Svichkova is served with dumplings, as well as the national Czech wine - small pieces of boiled potato dough. . Before finishing, serve lemon slices, beaten tops and lingonberry sauce.

Goulash is no less popular in the Czech Republic than in the Ugorsk region. The difference, of course, is. Moreover, there are over a hundred recipes for goulash. Yalovichina, pork, rabbit, liver, assorted meats - whatever you like. Ale leader is still goulash from yalovitchina. Until the next day, add kmin, chasnik, pepper. The grass is served again with dumplings, which is not surprising - dumplings are served almost before all hot vegetables and soups. Also serve sauerkraut before the goulash.

Another one of the herbs that we can’t help but say about is baked pumpkin. Have them cooked whole with spices. Serve with boiled potatoes, and again with three or more types of sauces.

Don't hate the Czechs and the fish. I really love the Czech people of the Czech Republic. Yogo will be served either baked, or it looks like it’s going to be perfect, or you can cook it with the soup. Traditional food at Rizdvo - a batch of baked goods with sour cream and potato salad.

Traditional side dishes in Czech cuisine include dumplings and sauerkraut. Dumplings can be soaked in sauces. Serve the bacon before them. Boiled potatoes are served with a side dish coated with smoked bacon and three types of sauce. Well, and stewed Sauerkraut cabbage, porridge and potato balls, which are deep-fried.

Among the appetizers, the Czechs prefer a syringe plate, greased with breaded breaded siur. Vikorist your sire Hermelin. Served with sauces and cabbage. Another one of Utopentsi's most popular snacks. These are marinated cowbass or bacon, prepared with zibula and pepper.

Fruit dumplings are popular among desserts; they are topped with plums, apricots and half-dumplings. Czechs also love strudel. Another national strain “Trdlo”. Trdlo is sold on all streets, on every skin. Prepare from the dough, grease on the grill on skewers as the cylinder is coated with carcass. .

The national cuisine of Czech cannot be called even more varied. Ale perelіchenі herbs varto skustuvati.

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