The czech

The beautiful country of Czech Republic for many years enjoys stable popularity with tourists from all over the world and is famous for its beer, wine and delicious dishes of Czech cuisine.

The Czech Republic is located in Central Europe and is surrounded by neighbors such as Austria, Germany and Slovakia.

These states played not the least role in the formation of Czech traditions, culture and cuisine. We can say that the recipes of Czech cuisine are half borrowed, and half belong to the culinary traditions of the indigenous population of the Czech Republic.

The closest thing to Czech culinary tradition is Austrian cuisine. Now the Austrian and Czech cuisine of the twin sisters, who are characterized by the use of mainly meat ingredients in dishes.

In the Czech Republic, as well as in Austria, the Hungarian dish gulash is very popular. Cumin must be added to meat or fish dishes of Czech cuisine. Fish in the Czech Republic are not often eaten. Usually fish dishes are prepared on special days or for a festive table.

For example, at Christmas, all the hostesses of the Czech Republic prepare carp. This fish is considered the most popular in Czech recipes. Fish soup or ear is made from it, fried, baked and even made into chops and minced fish cutlets.

Czech chefs fry, cook, bake meat, and also cook in batter from flour, which is previously sautéed in meat broth. Vegetables or salads are served as a side dish for meat. Czech meat dishes are usually made with beef, pork, goose meat or chicken. Delicacies include Czech cuisine made from pheasant meat.

The traditional treat on the Czech table is pork knee, which is pre-marinated in seasonings and spices and then baked. In the Czech culinary tradition, it is customary to serve vegetables, such as sour cabbage, sauces, horseradish and mustard, as side dishes for the main dishes. Czech sauces are full of a variety of ingredients, tastes and smells, here are vegetables (tomatoes, cucumbers), garlic or onions, herbs (dill, parsley) or horseradish.

Any sauce, according to Czech recipes, should be based on meat broth, to which sour cream or wine is often added. Czech cuisine is characterized by some features that distinguish it strikingly from neighboring culinary schools. For example, Czech cuisine is always hearty and served in cafes, restaurants or at home meals only in impressive portions and in large dishes.

It is worth paying special attention to Czech soups, or rather chowder, which differ in a unique taste range. Usually Czech soups are sweet and sour. Ingredients for chowning are sauerkraut with cumin, onions, apples or mushrooms. Czech soup with liver meatballs is known, as well as vegetable soup with knedliks, as well as a delicacy - soup in bread.

Knedliks are a distinctive feature of Czech cuisine. These are steamed pieces of dough, cottage cheese or mashed potatoes that roll into small balls. Usually knedliks are served as a side dish for meat with the obligatory sauce.

Czechs have long loved pastries and sweets, these are mandatory recipes for Czech cuisine. Nowadays, you can safely find dozens of pastry shops and bakeries on Czech streets. Pastry chefs have come up with their own unique recipe for Czech cuisine, Trdelník. This is a Czech side bun, the dough for which is wrapped in a special way on a rolling pin, then rolled in nuts and sugar and baked.

Among the national Czech drinks can be distinguished His Majesty beer, wine, as well as Slivovica and Beherovka. The Czech brewing tradition dates back to the 16th century, when the authorities allowed people who were granted special royal permission to brew beer. Connoisseurs have long recognized the unique taste and distinctive aroma of each type of Czech beer.