Czech Food

- Most Czechs enjoy their food very much and mealtimes are special occasions.

- Czechs like sugar in just about everything, it seems. Sauces, gravies, and salad dressings are uncommonly sweet. A common meal for children is noodles, with loads of sugar, ground poppy seeds and melted butter.

- Czech food is not exactly diet food. When you buy a "salad" at a deli, what you often get is a very thick mayonnaise-based dressing and small pieces of vegetables and meat. Vegetarianism is only recently catching on in Central Europe, so there aren't many options, unfortunately. But if you like beets, turnips, carrots, onions and potatoes, you're in luck.

- Spices most commonly used are: caraway, poppy, paprika and dill. Condiments are: mustard (smooth and grainy), sauerkraut, tartar sauce, horseradish and very sweet ketchup. Most dishes come with "Zeli" or cabbage. Many things are marinated, so if you're vinegar fan, you have a lot to look forward to!

- If you want to sample Czech cuisine, start with "Veprove Knedliky," your basic pork plus dumplings. Ordering "Teleci Kyta" will result in a leg of deer. "Beefsteak na Kyselo" is a steak with a sour, creamy gravy. For something zesty and hearty, you can't go wrong with a bowl of goulash, although that's technically Hungarian, not Czech.

- The national beverage is beer. If you want to get a chance to sample the finest beers of the Czech Republic, you should be better to go to Prague during the beer festival. The country is famous for beers such as Pilsner Urquell and Budvar, but drinkers will find much more to enjoy at the Czech Beer Festival(May 14th to 30th).

* What did influence to Czech cuisine?

(1) Historically
Czech cuisine was influenced historically by the surrounding regions that dominated the country.
In 1273, Count Rudolph, King of Germany, controlled most of Europe including the region of the present Czech Republic. The Germans brought roast goose, sauerkraut, and dumplings, which have become Czech staple dishes.

In 1526, Ferdinand I of Austria began his reign as King of Bohemia (a western region in the Czech Republic). At that time from Vienna, the capital city of Austria, schnitzels (breaded and fried chicken or pork patties) were introduced to the Czechs.

(2) Climate & Geography
Czech cuisine is considered heavy and very filling, with meals centered on meats and starches. This is because Czech winters are long and cold, which doesn't allow to get a variety of fresh vegetables. In fact, if you take some salads, they typically are limited to two vegetables, such as tomato and cucumber. However Houby (mushrooms:the picture on the right=>) are the exception, which grow very well in local forests and are popular in soups, such as houbova polevka myslivecka (Hunter's mushroom soup).

Seafood is not widely available because the country is not located by any large bodies of water. The fish, usually carp and trout, are raised in artificial lakes or fish farms. Some Westerners may think eating carp is unappealing, but in the Czech Republic, the water where they are raised is drained clean every year, so it's ok.

* A few things worth knowing

- Most dishes are pork and beef but chicken, turkey, fresh-water fish, duck, lamb, and rabbit are common as well.

- " Knedlik": the most common side dish, dumpling which made of wheat or photato flaour is boiled as a toll of dough. This is usually cut into slices and served with gravy.

- " Medallions": " a pice of meat/ sliced flat/ like a medal"

- " Spis" : It's like a shish-kebab which grilled meat and vegetables on spear.

- " Svickova": It's the national dish. It's good if you get ready to eat lots of photatoes.(the picture on the right=>)

- "Dobrou chut": Czechs say to each other before they begin a meal. It means "Bon appetit"="Hope it tastes good!"

* Recipe

(1) Knedlíky (Czech Dumplings)

-Ingredients
1 egg, beaten , ½ cup milk , 1 cup flour, 1 teaspoon salt
⅛ teaspoon baking powder , 4 to 5 slices white bread, cut into cubes

-Procedure
Knedliky, or dumplings are made from dough that is boiled in water.

a. In a mixing bowl, combine beaten egg, milk, flour, baking powder, and salt until smooth.
b. Add bread cubes in batter and mix well.
c. Make 2 small balls from the dough.
d. Fill a large pot about half full with water and bring to a boil.
e. Drop the dough balls into the pot of boiling water and cook 10 minutes, then roll knedlíky over and cook an additional 10 minutes.
f. Remove immediately from the water and cut in half to release steam.
g. Serve with roast pork, sauerkraut, or kure na paprice.