Per tutelar los platos típicos, la Entidad Nacional Checa de Turismo, en colaboración con las asociaciones de categoría como hoteleros, restauradores, cocineros y pasteleros, ha creado un circuito culinario checo cuyos participantes deben ofrecer al menos un plato típico del lugar.
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 the typical Czech soups is the “pheasant soup” where game is abundant, while in Bohemia the “potato soup” is renowned as an alternative to “mushroom soup”. Czech cuisine recipes. In some regions of the Czech Republic, “potato soup” is served with a variety of alternative ingredients and flavored with dill. Absolutely original is the “fish milk soup,” a typical dish of the Czech Republic and, more precisely, of Trebon in southern Bohemia.
Typical Czech dishes: main courses
Unlike first courses, which do not feature notable variety, main courses in the Czech Republic are the highlights of the table and Czech recipes. They range from the typical “Knedlik” dumplings filled with stew and meat to “veal with paprika” for lovers of strong flavors; from the “smoked meat roll” typical of central Moravia, served with sauerkraut, to “stuffed goose with apples and plums,” offered with red sauerkraut.
Typical Czech Republic dishes. In the Pilsen region you can 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 filling, it is enhanced in roasts. The “vepro knedlo zelo“, to mention a typical Czech dish, is a pork roast with sauerkraut and dumplings. Czech tables are never without game dishes, from wild boar leg to roast venison, all strictly accompanied by stews and goulash.
Czech Republic cuisine also includes fish dishes, especially freshwater fish. For enthusiasts of the genre, there is a wide choice. Many recipes feature eel (particularly marinated), trout (prepared meunière style, grilled, almond-coated, or with walnut sauce), carp (with beer, wine, marinated, in salad, blue style with vegetables and spices, breaded, grilled). Vegetarian specialties of Czech cuisine include grated potato pancakes called “Cmunda“, “Mrkvance” (carrots, potatoes, cinnamon, and poppy seeds), and “Jahelnik” (based on millet, bread, mushrooms, eggs, and spices). There is a moderate presence of cheeses such as the renowned ones from Olomuc, which are also offered filled with salami, flavored with paprika, and fried.
Typical desserts of the Czech Republic
Among typical Czech Republic dishes are some desserts. Well-known are the “pancakes filled with tender Olomuc ricotta,” usually garnished with almonds and raisins, and the Karlovy Vary cake (layers of wafers and buttercream, sugar, egg, nuts, and chocolate flakes). Other more or less notable desserts include the “Valasske Frgale” tarts, the “Chodsko bundt cake,” semolina pancakes filled with blueberries, and the “Stramberk Ears.”
