The Czech kitchen resembles the Austrian Cuisine somewhat or German, it is rather consistent. Like its neighbors, the Czech kitchen is mainly containing pig, cabbage and starchy food, ordinary that the Czechs affectionately called Vepřo-knedlo-zelo (word-with-word: pig-quenelle-cabbage) with the manner of the Parisian subway-job-dodo .

Typical of this part of Mittel Europa, the knedliky ( knedlik in the singular, Knödel in German) are quenelles of the width of a fist and cooked with the vapor and been useful cut out in sections. They accompany the majority by the meat dishes. There are two kinds: the quenelles of flour, sometimes translated by swell of paste and the denser and smaller potato quenelles.

Receipts

Entries

It is traditional in Czech Republic to begin her meal with a Soupe, winter like summer. There are several kinds, such as the Soupe Goulash, the potato soup ( bramboračka ) or various bubbles.

Fast meals

Among the typically Czech fast meals, there exist “drowned” ( utopenci ), of sausages preserved in vinegar and fried cheese ( smažený sýr ), piece of eidam breaded, not very dietetic but very comforting when the temperature goes down.

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