To protect typical dishes, the Czech National Tourism Authority in collaboration with trade associations such as hoteliers, restaurateurs, chefs, and pastry chefs created a Czech culinary circuit whose members must offer at least one local typical dish.
Czech Cuisine
Typical Dishes of Prague and the Czech Republic
Czech Soups: first courses
The Czech Republic, like many other countries (except Italy), offers “soup” as a first course. Among typical Czech soups is the “pheasant soup” where game is abundant, while in Bohemia the “potato soup” is renowned as an alternative to the “mushroom soup”. Czech cuisine recipes. In some regions of the Czech Republic, “potato soup” is presented with a variety of alternative ingredients and flavored with dill. Absolutely original is the “fish milk soup,” a typical dish from the Czech Republic, more precisely from Trebon in South Bohemia.
Typical Czech dishes: main courses
Unlike the first courses which do not show varieties worth noting, the main courses in the Czech Republic are the centerpiece of the table and Czech recipes. They range from the typical dumplings “Knedlik” filled with stew and meat to “veal paprika” for lovers of strong flavors; from the “smoked meat roll” typical of central Moravia served with sauerkraut to “goose stuffed with apples and plums” served with red sauerkraut.
Typical dishes of the Czech Republic. In the Pilsen region, you find dumplings very similar to the canederli popular in South Tyrol. Meat is a very important ingredient in typical Czech cuisine. Besides being used as a filling, it is exalted in roasts. The “vepro knedlo zelo“, to name a typical Czech dish, is a pork roast with sauerkraut and dumplings. Czech tables also feature game dishes, from wild boar leg to roasted venison, all strictly accompanied by stews and goulash.
Czech Republic cuisine also includes fish dishes, mostly freshwater fish. Enthusiasts have plenty of choices. Many recipes feature eel (especially marinated), trout (miller style, grilled, almond, or walnut sauce), carp (beer-braised, wine-braised, marinated, in salad, blue with vegetables and spices, breaded, grilled). Vegetarian specialties in Czech cuisine include grated potato pancakes called “Cmunda“, “Mrkvance” (carrots, potatoes, cinnamon, and poppy seeds), and “Jahelnik” (made from millet, bread, mushrooms, eggs, and spices). Cheese is moderately present, such as the famed cheeses of Olomuc, often stuffed with salami and flavored with paprika and fried.
Typical desserts of the Czech Republic
Among the typical dishes of the Czech Republic are some desserts. Well-known are the “small soft cakes filled with tender Olomuc ricotta” usually garnished with almonds and raisins and the Karlovy Vary cake (layers of wafers and butter cream, sugar, eggs, nuts, and chocolate flakes). Other more or less notable desserts include the “Valasske Frgale” tarts, the “Chodsko bundt cake,” semolina cakes filled with blueberries, and the “Stramberk Ears.”
