Prague, capital of the Czech Republic, is one of the most visited European cities on the entire continent. Along with the beauty of its streets, its architectural richness and a fascinating culture, its important gastronomy also stands out. Due to both geographical and historical reasons, typical Czech dishes have a clear Bavarian and Austro-Hungarian influence, but always with their own unmistakable imprint.
A good meal starts with soup
Considering the climate, it is no surprise that Czech cuisine has a wide variety of polévky (soups), with Česká bramborová polévka or Bramboračka (Czech potato soup) probably being the most traditional. Kulajda soup is also very famous, made with potatoes and mushrooms, seasoned with cream, dill and vinegar, and served with a poached egg on top. Among many, other very common soups are Zelňačka (cabbage soup), Gulášovka or Gulášova Polevka (goulash soup) or Česnečka (garlic soup).
The inevitable accompaniment: beer
Many people consider Czech beer to be the best in the world. The most widespread type is Pilsen beer, whose name is the demonym of the city of Plzen in German.
Some curious facts about the national drink of the Czech Republic: this country has the record for the highest beer consumption per capita in the world. The oldest known production in the country dates back to the year 993 and is located in the Benedictine Monastery of Břevnov, a charming neighborhood of Prague, located west of the Vltava (Moldava) River. This brewery still produces beer under the name Benedicta Břevnovský. The most famous and best-selling brand in the country is probably Pilsner Urquell.
Starters and fast meals
Whether to eat on the go or to accompany beer, one of the most popular options are the different types of Czech sausages (České klobásy), as well as Prague ham (Pražská šunka). It’s very common to find street vendors selling these sausages or roast ham, especially around Prague’s Wenceslas Square (Václavské námestí).
Those who prefer a vegetarian option can opt for Bramboráky. These potato cakes are almost the equivalent of the neighboring Polish Placki or German Kartoffelpuffer. The potatoes are grated and mixed with egg flour and then fried in the form of pancakes. The particularity of Bramboráky is that they are quite spiced, especially with garlic and marjoram.
The main dishes: meat as the protagonist
Pork, beef and duck are the most common meats in Czech restaurants. Fish is less common, although it’s common to find trout or carp on the Christmas menu or other festivities. Below are the most emblematic dishes that I recommend trying:
Pečená kachna (roasted duck)
I list this dish first, since it is without a doubt my favorite. Roast duck is served in almost all traditional restaurants in the country. Sometimes the portions are so generous that it’s not unusual for half a duck (hind quarter and breast) to be served per diner! It can be seasoned for example with rosemary, marjoram, caraway seeds, orange juice, etc. and then roasted for several hours. It’s usually served with a kind of spongy dumplings called knedlíky, which are made from bread or potatoes, as well as zelí (cabbage). Depending on the area, the cabbage will be fermented (sauerkraut) or sweet (in this case, red cabbage usually cooked with apple and spices).
Koleno (knuckle)
Sometimes referred to as pečené koleno (roasted pork knuckle) or more specifically pečené vepřové koleno (roasted pork knuckle). The knuckle is generally marinated with black beer and various spices, and roasted until the outer skin is very crispy and the meat is very tender on the inside, until falling off the bone. It’s usually served on a large wooden board with pickles, mustard and horseradish, among others.
It is also quite common to find grillowane żeberka (grilled pork ribs) on the typical menu.
Svíčková
The name of this preparation comes from the cut of beef used, the filet or sirloin. However, the dish became so popular that the term itself became synonymous of the cream or sauce served over the meat. It’s also called Svíčková na smetaně, that is, sirloin with cream.
The meat is cooked with root vegetables that are then thickened with cream or sour cream, and served with blueberries and already mentioned knedlíky, which always help us leave the plate very clean!
Guláš
Although authentic goulash comes from Hungary, this dish is also widespread throughout the Czech Republic. There are many variations in its preparation, but it’s generally prepared with beef, less spicy and with slightly less vegetables than in Hungary. Another peculiarity is that it’s accompanied almost exclusively (of course!) with knedlíky.
Vepřo knedlo zelo
The name of this dish simply lists its three ingredients: pork, dumplings and sauerkraut. These ingredients represent the quintessence of Eastern European food in general, and the Czech Republic in particular. This is probably why many Czechs consider this dish as their national one.
It can be prepared with any part of the pork but the most common is to use the neck. It’s long roasted with onion, garlic and spices until the meat becomes extremely tender. The accompaniment is again same already described in several of the previously listed dishes.
For the end: some Czech desserts and sweets
It’s very common to find street stalls selling trdlo or trdelník, a type of traditional sugary bread prepared with a dough that is rolled onto a wooden stick and then cooked over an open fire.
It’s also possible to find a wide variety of palacinky (pancakes), and as in all neighboring countries, Czechs have their own version of apple strudel (jablečný štrúdl).
Bon appetit, or rather, dobrou chuť!
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