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Globaleats
Czech Republic
A filling and meat-centered cuisine provides warmth during brutal winters.
user rating With cool summers, cold winters and food influences from neighboring Poland, Austria and Germany, Czech cuisine tends to be rich, filling and meat-centered. The Czech Republic utilizes local products including grains, potatoes, foraged mushrooms, legumes, pork, poultry, venison and beef. Although the country is land-locked, carp and trout are farm-raised in clean ponds that are drained and refilled yearly.
Soup is a popular dish and varieties include beef broth with noodles and liver dumplings, spring vegetable, tripe spiced with paprika and kulajda, a thick and sour soup made with potatoes, cream, eggs, mushrooms and dill. Other classic dishes are roast pork with yeast dumplings and sauerkraut, sliced beef sirloin in a cream sauce served with cranberries and Prague ham filled with horseradish cream.
Traditional desserts include rolled crepes with fruit, jam or chocolate and whipped cream; dumplings stuffed with plums and topped with cream cheese; and apple strudel with vanilla ice cream.
Beer is a popular beverage with brands such as Pilsner Urquell and Budweiser Budvar. The Czech aperitif, Becherovka, is a bitter-sweet herbal liqueur.—Leska Tomash
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