Per tutelar los platos típicos, el Ente Nacional Checo para el Turismo, en colaboración con las asociaciones de categoría como hoteleros, restauradores, cocineros y pasteleros, ha creado un circuito culinario checo cuyos miembros 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 Czech soups, the “pheasant soup” is typical 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 and, more precisely, from Trebon in southern Bohemia.
Typical Czech dishes: main courses
Unlike the first courses, which do not have noteworthy variety, the main courses in the Czech Republic are the stars of the table and of Czech recipes. They range from the typical gnocchi “Knedlik” stuffed 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 “goose stuffed with apples and plums” offered with red sauerkraut.
Czech Republic typical dishes. In the Pilsen region, you can find gnocchi very similar to canederli, which are popular in South Tyrol. Meat is a very important ingredient of 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 deer, all strictly accompanied by stews and goulash.
The Czech Republic cuisine also includes fish dishes, especially freshwater fish. For enthusiasts of the genre, there is an embarrassment of choice. Many recipes feature eel (especially marinated), trout (miller style, grilled, with almonds or walnut sauce), carp (with beer, wine, marinated, in salad, “blue” with vegetables and spices, breaded, grilled). Vegetarian specialties of Czech cuisine include grated potato pancakes called “Cmunda“, the “Mrkvance” (carrots, potatoes, cinnamon, and poppy seeds), the “Jahelnik” (made with millet, bread, mushrooms, eggs, and spices). There is a decent presence of cheeses such as the prestigious ones from Olomuc that are also served stuffed with salami, flavored with paprika, and fried.
Typical dishes of the Czech Republic: desserts
Among the typical dishes of the Czech Republic there are some desserts. Well-known are the “soft ricotta-filled cakes from Olomuc” 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 noteworthy desserts include the “Valasske Frgale” tarts, the “Chodsko bundt cake,” semolina pancakes filled with blueberries, and the “Stramberk Ears.”
