Appetite for the Czech Cuisine

The Czech cuisine offers both classic dishes as well as the more modern. The Czechs' first meal is usually lunch which consists of three courses: soup, the main course and dessert, regardless of whether it is in a restaurant or at home. They eat dinner relatively early and if you go to a restaurant, you should be aware that usually, the kitchen closes at 10:00 pm.

The Czech cuisine is characterised by many meat courses and if you like fish, you have the opportunity to get several types of freshwater fish. In most restaurants, you can get trout or carp.

The classic dishes are e.g. potato soup, roast pork with sauerkraut and knödl, breaded or roasted schnitzel or finally a good steak with fried egg, ham and cheese. Knödl is usually an accompaniment and is a kind of white bread dough, of which the bread is boiled in a pot.

Duck is very popular and in the fall, you can often find game courses in the menu, such as hare, goose, roe-deer, pheasant and deer.

Czech starters are typically soups such as for example a goulash soup, but otherwise, a starter is just a small appetiser consisting of for example ham rolls or cream horseradish or small salads.

The desserts are delicious but will stick to your ribs when you are typically lured with: cakes, pancakes with whipped cream and chocolate sauce, apple strudel as well as sweet knödels with fruit fillings sprinkled with sugar and quark.

Recipe for knedlík (knödels)

(6 persons)

Ingredients:

• 400 g not to fine wheat flour
• 1 egg
• 2 dl milk
• caraway to your liking
• 15 g yeast
• salt

Approach:

The white bread dough (without fat) is kneaded together with egg and caraway. The dough rise and is shaped into two oblong breads. They are carefully boiled in a big pot with water and salt for about 30 minutes or until they rise to the surface.