Soups of Czech cuisine. What is the national cuisine, traditional dishes and food in the Czech Republic? What to try in Prague from drinks

Czech cuisine has always been famous for its hearty and memorable dishes. But the only negative is that most of it is quite heavy. Because of this, not only guests of the country, but also the Czechs themselves always take with them something that helps digestion.

We are used to the fact that lunch should consist of at least three courses. But this does not apply to the Czech Republic. Here you should choose dishes one at a time. It’s not a fact that you will be able to eat even three times the dish. Portion sizes are quite large. It is customary to serve second courses with not one side dish, but two or several types of sauce.

In Czech cuisine, meat dishes and rather fatty dishes take precedence. The pork here is top notch that no one stands next to. Sausages and snacks (they are fried or marinated) are also in first place. Although a little fatty and heavy, it is infinitely tasty.

But first things first. Any Czech soup is called vole and comes with its own name. For example, Vole "Trencin". . The soup menu is usually served separately at the start of the meal. The soups are thick, almost like a sauce. The thickness of soups is achieved by adding semolina or pureed vegetables to them. Sometimes butter and chicken egg yolk are used. Approximately 2/3 of the first courses of Czech cuisine are pureed. In terms of popularity, the championship is held by:

1. Garlic bentgrass.
2. Onion bentgrass.
3. bentgrass from sauerkraut Sauerkraut.
4. Bentgrass with smoked products and mushrooms.
5. Pureeed bentgrass.
6. Soup - goulash with cheeses.

Soups are served both in regular bowls and in bread.

Of the second courses, the undisputed first place is, and will continue to be, occupied by the world-famous Boar's Knee. In Russian, this is pork knuckle. Boar Knee is baked in dark beer. It is served with three types of sauce as standard, and with big amount at the request of the guests. In different restaurants everything is different: in some Veprevo Knee is also served with sauerkraut, in others without. The knuckle is mainly finished form weighs 800 grams. Minus bone - 700. Some restaurants order smaller sizes of raw materials so that one person can eat it entirely. Veprevo Knee is sold in restaurants and even on the street. Moreover, you don’t have to take it entirely, but ask for as much as you need.

Second place should be given to honey pork ribs. They are baked until crispy. This is usually done in a combi oven or on a grill. The ribs are served in the same way as the shank, with three or more types of sauce and pickled vegetables. The dish will weigh at least 700 grams in its pure form. You can feed three.

Next in popularity is Svichkova with sour cream. This, as an exception, is a beef dish. Svickova is served with dumplings, also a national Czech invention - small blocks of boiled potato dough. . The dish is also served with lemon wedges, whipped cream and lingonberry sauce.

Goulash is no less popular in the Czech Republic than in Hungary. There is certainly a difference. Moreover, there are hundreds of goulash recipes in the country. Beef, pork, rabbit, liver, assorted meats - whatever. But the leader is still beef goulash. Cumin, garlic, and pepper are usually added to it. The dish is again served with dumplings, which is not surprising - dumplings are served with almost all hot dishes and soups. Sauerkraut is also served with goulash.

Another dish that we can’t help but mention is baked duck. It is usually cooked whole with spices. Served with boiled potatoes, and again - with three or more types of sauces.

The Czechs do not neglect fish either. Residents of the Czech Republic love carp very much. It is served either baked or in the form of chops, or fish soup is prepared from it. A traditional dish for Christmas is carp baked in sour cream with potato salad.

Traditional side dishes in Czech cuisine are dumplings and sauerkraut. Dumplings can be ordered as a separate dish with sauces. They will be served bacon. Boiled potatoes are served as a side dish, also with fried raw smoked bacon and three types of sauce. Well braised cabbage Sauerkraut, porridge and potato balls that are deep fried.

Among appetizers, Czechs prefer a cheese plate, fried cheese breaded in breadcrumbs. They use their own Hermelin cheese. Serve with sauces and cabbage. Another of the popular snacks is Utopentsy. These are marinated sausages or bacon, cooked with fried onions and peppers.

Fruit dumplings are popular desserts; plums, apricots and strawberries are added to them. Czechs also love strudel. There is another national dish, Trdlo. Trdlo is sold on all streets, on every corner. It is prepared from dough, fried on a grill on skewers in the form of a cylinder and sprinkled with sugar. .

Czech national cuisine cannot be called very diverse. But the dishes listed are worth trying.

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From the article you will learn what food to try in Prague. Popular dishes, desserts and drinks with which guests are greeted in Prague.

Prague has always been a city that is not only pleasant to see. There are a huge number of themed restaurants, tasting rooms, confectionery shops and breweries, where you can spend no less time than looking at Charles Bridge or Old Town Square. The Czech capital offers cuisine from all regions of the country, so you don’t have to leave the city to try Karlovy Vary waffles or Velkopopovets Goat beer.

What to try in Prague from the main dishes

"Voles" - or a similar cream soup “bramborachka”. In the first, the aroma of garlic is clearly felt, in the second, potatoes with mushrooms and smoked meats. An addition to the meal, and at the same time a plate, is a thick bun into which the soup is poured. Cheese and onion soup “tsibulachka” can be included in this category.

Puree soups are the pride of the Czech Republic!

Young boar shank cooked on a spit. This is the most delicious meat dish in Prague, which is prepared in all self-respecting restaurants. A huge knee is quite suitable for a whole group of hungry guys, so ask the waiters how much the finished knee will weigh.

Czech knuckle - dedicated to meat fans!

Pork ribs in honey sauce. A high-calorie and very fatty dish, so if you are on a diet, it is better to give preference to baked duck with fruit.

What other dish to try in Prague? Order the pork ribs in honey sauce - honestly, you won’t regret it!

Dumplings - potato or flour balls. This dish is unique in that it can be an appetizer, side dish and dessert. It all depends on what you pour it with. As a side dish, dumplings are topped with rich sauces; as a dessert, they are stuffed with nuts, fruits and topped with syrup.

Dumplings are often served with meat and other hot dishes.

Beef tatarak from minced beef , garlic mustard, which is decorated with raw yolk on top. Since the mince is raw and the egg is raw, the taste of the dish is unusual. It is customary to spread it on toast and wash it down with beer.

This is what a classic tatarak looks like, which is worth ordering in Prague

Fried cheese "Hermelin" with white mold. It is rolled in breadcrumbs and seasonings, fried, and then served with fresh vegetables, cranberries or French fries.

What to try in Prague from desserts

Apple strudel. The most popular dessert to try in Prague, made from soft dough and fragrant apples. sold everywhere you can get something to eat.

What to try from desserts in Prague? Of course, strudel with ice cream!

"Payments" - thin round wafers with a variety of with different fillings. Waffles can be bought in bakeries and supermarkets, where they are packaged in special sealed bags.

Waffle iron with traditional “imprint”. This is how Czech “payments” are made!

"Trdlo" - a bun in the shape of a curl, in which there is no filling. Instead of filling, there is a sprinkle of powdered sugar, nuts and cinnamon. This is a popular "street food" to eat in Prague.

Trdlo is often sold on the street. But you can also buy it at a bakery.

What to try in Prague from drinks

Beer, beer and more beer. There is a cult following in Prague for this drink, which is sold everywhere and in all forms. Beer restaurants and private breweries can be found at every step, so a tourist is simply obliged to visit at least a couple of such establishments. If you want to try classic options, then you should go to the brewery. They have the freshest and most delicious beer. Exotic lovers prefer beer restaurants, where up to 300 types of intoxicating drinks are presented, including green, red, pink, blue with aromas of berries, vegetables, wine and Becherovka.

How to find all these establishments in Prague and, most importantly, find yourself among local residents, and not tourists with exorbitant prices? Everything here is as always - you need to know the places!

• You can go on an excursion - this is a themed 3-hour route with local resident Vyacheslav;
• Or - also a good individual route from Evgeniy, who has been living in the Czech Republic for several years. The walk includes visits to three breweries over 3.5 hours.

No one has ever left Prague without trying the local beer!

"Becherovka". An exclusively Czech drink, not produced anywhere else in the world. This is a strong tincture from a bouquet of medicinal herbs, which can hardly be called tasty. But you definitely can’t visit Prague and not try it.

They say Becherovka is not so much alcohol as medicine!

Wine. Despite the dominance of beer, the capital of the Czech Republic also has wine cellars that offer tastings different varieties. They approach the process very responsibly, so in some establishments you can even order live music to accompany your wine. For example, in “Alla Stella Nera”. There are also cellars that offer Moravian and Burgundy wines, as well as all kinds of Chilean, Australian and Argentinean exotics.

Moravian wines are mostly dry wines. Be prepared for this before you order and try them in Prague 😉

Gastronomic tours to Prague 2020

Thematic excursions can tell you what dishes to try in Prague. Beer routes are very popular here, where tourists can choose the establishments they want to visit, and the beer guide will tell about the features and history of the beer they offer. Tourists also like to go to medieval taverns, for example, “At the Spider’s”, where the atmosphere completely immerses you in the Middle Ages, and not only externally.

The most delicious Prague routes 2020:

• — in 3.5 hours it is proposed to visit three or four establishments (for locals) in different areas. So you can explore the city and try a lot of delicious things in Prague!
• — we have already paid attention to beer lovers above, and those with a sweet tooth will never forget this excursion. Narrow streets and legends of Prague, coffee and signature Czech sweets await you;
• - everyone already knows about Becherovka, but have you ever heard of other Czech liqueurs, mead or Tuzemac? On this excursion you will not only hear, but also taste.

*Gastronomic tours in Prague mainly serve traditional cuisine cooked over a fire. You have to eat them with your hands.

Excursions in Prague at the best prices

The most interesting excursions in Prague are routes from local residents. They are created by creative people who know how to beautifully present interesting places and captivate guests. All excursions are conducted in Russian.

Summarize

Hearty and rich Prague food is not for everyone, but the choice of dishes is so large that you definitely won’t have to go hungry. You now know what to try in Prague, but this is only a small part of what you can see in street cafes and private bakeries. Czech chefs and pastry chefs are real masters who, even from ordinary flour balls in sauce, were able to create a cult dish for the Czechs!

Video tour: mouthwatering street food of Prague

The Czech Republic is a country of wonderful castles and aromatic hearty dishes: meat and potatoes, cabbage and spices, soups and, of course, amazingly delicious desserts!

If you visit Prague, then spend time tasting local sweets - you won’t regret it. Some you can then cook for your family or order in a Czech restaurant, while some are “found” only in the Czech Republic.

Strudel

Amazingly delicious thin dough roll with a variety of fillings: apples (classic!), cherries, plums, strawberries, cottage cheese, raisins - the most pleasant flavors. And on top - cinnamon and powdered sugar or almond flakes. Amazing! If interested, read on.

Strudel in the Czech Republic is served with whipped cream, ice cream or cream sauce.

Trdelnik

Fragrant tubes of delicious yeast dough , rolled in a mixture of sugar, vanilla sugar, nuts and cinnamon. They are baked on special “skewers” ​​over an open fire. Not a single holiday in Prague passes without this delicacy. As a rule, the tubes are hollow, but you can find options with fillings: whipped cream, plum, apple jam, chocolate paste, cream. This dessert also has a second name -.

Sweet dumplings

Dumplings are dearly loved by all residents of the Czech Republic. And if hearty dumplings made from potatoes or flour are served with meat and beer, then sweet dumplings are a completely independent dessert. They are made from semolina, dough or cottage cheese with sugar, vanillin and delicious fillings: berries, fruits and dried fruits, jams and preserves. One of the most popular desserts is blueberry dumplings. Here you will find several recipes for this dish.

Plum dumplings (Szilvásgombóc)

Potato dough stuffed with plums- nourishing, unusual and tasty. The dumplings are boiled in salted water and then covered with a delicious “shell” of breadcrumbs with sugar. Dumplings are served with jam or cream (usually sour cream or butter).

Fruit roll (Kolache)

There is even a festival in the Czech Republic called the Kolache Festival, during which you can enjoy a wide variety of kalachi and kalachi. They are made from yeast dough and filled with berries, fruits or the most delicate cream cheese. This delicacy is sprinkled with powdered sugar or poppy seeds, and sometimes both.

Palanchiki (Palačinky)

Sweet pancakes, which are filled with ice cream, marmalade, jam, cream or fruit. This delicious beauty is topped with syrup or melted chocolate. Sometimes they are also flavored with powdered sugar and almond flakes.

Vánočka

This delicacy is prepared for Christmas. This sweet braided dough, to which dried apricots, almonds, raisins and other dried fruits are added. It is cut into pieces and generously spread with jam, jam, chocolate spread, butter or jam.

Cakes

In the Czech Republic they love cakes: honey (medovník), cottage cheese, orange, chocolate, nut. Cakes are baked from both biscuit dough and puff pastry. Fruit and berry fillings vary depending on the season.

Cakes are often served with sauces (fruit, chocolate, cream).

In almost every establishment of national cuisine you can find variations on the theme of famous cakes: “curd cheesecake” or “homemade tiramisu”.

Ice cream with fruits (Zmrzlinový pohár)

A multi-story ice cream structure with a wide variety of fruits, chocolate pieces and wafers (or cookies). Often this beauty is filled with fruit syrup or melted chocolate. This dessert is served in a rather tall glass goblet, so you can safely take one serving for two.

"Horká láska" - "ardent love." This is also ice cream, in this version - with raspberries or strawberries and hot red berry syrup - romantic and very tasty!

Round waffles (Oplatky)

An ideal option for tea drinking (or coffee drinking) are thin round waffles with filling, which are served hot. The filling can be chocolate, whipped cream, pieces of fruit. The dessert is similar to the famous “Viennese waffles”.

• If you see the inscription “Čerstvé ovoce” (“stale vegetables”) next to the name of a cake or dessert with ice cream, do not be confused: it means “fresh fruit”;
• now beloved by the Czechs honey cake appeared in the Czech Republic only in the 90s of the twentieth century: “honey cake” from Russia and “marlenka” from Armenia. These are the most popular types of honey cake in this country;
• There are sweet buns in the Czech Republic baked in the shape of a rope rolled into a loop, in memory of Judas who hanged himself. They are called “Judas”.

As a rule, Czechs do not eat desserts after meals, but as a separate midday snack with a cup of tea or coffee. This is not surprising: the portions in Czech establishments (and in Czech housewives) are so large that it is simply impossible to fit in a hearty sweet treat. Therefore, it is worth setting aside an hour to relax alone with pancakes, strudel or pie - what a taste, what an aroma! Impossible to resist! Enjoy your tea!

• Pečený kapr na česneku- carp cooked with a lot of garlic.
• Tradiční smažený kapr– carp, fried in the traditional way, in a frying pan.
• – trout baked whole and served on a plate “surrounded” by lemon, cheese and herbs.
• Pečený candát se sýrovou omáčkou– pike perch (whole) or its fillet, baked and topped with a specially prepared cheese sauce, butter and spices, and baked in the oven. Served on a large beautiful dish with slices of lemon, tomatoes and salad greens.
• Smažená treska v pivním těstíčku- cod cooked in batter with the addition of beer. Served traditionally - with vegetables and cheese.
• Kalamari na česneku- squid fried with a lot of garlic. Serve on a large plate, sprinkled with herbs and garlic.

Side dishes (Přílohy)

Potatoes and legumes are most often used by Czech cooks as a side dish.

• - various figures made from potato mass, simmered in large quantities oils
• Kari plátky– round pieces of potato, deep-fried with curry.
• Hranolky– fried potatoes, cut into cubes.
• Fazolové lusky na slanině– beans with cracklings
• Crokety– mini potato cakes, deep-fried.
• Vařena zelenina– boiled vegetables with spices and sauce.

Soups (Polevky)

• Bramboračka(Bramborachka) – beloved by all Czechs potato soup with smoked meats. Mandatory ingredients are carrots, celery, herbs, and maybe mushrooms.
• Gulášova polevka(Goulash soup) A lot of meat, potatoes, onions, garlic, and seasonings are used in the preparation.
• (Garlic) ( definitely try). This dish includes potatoes, smoked meats, eggs, garlic and rye crackers (preferably homemade).
• Drštková(Drshtkova) – tripe soup.
• Zeleninova polevka- vegetable soup.
• Zelňačka– sauerkraut cabbage soup
• Pivni polevka(Beer soup) Beer is used in the preparation beef broth, sour cream, eggs, butter.This soup is served like this: bread is crumbled into a plate and the prepared soup is poured over it.

Dumplings ( Knedliky) (definitely try)

• Classic - small balls that are made from flour, yeast, warm milk, eggs. Dumplings boiled in boiling water are placed on a plate, poured over with thick sauce and decorated with herbs.
• Potato - prepared from raw potatoes, grated on a fine grater and mixed with sifted flour, raw eggs, salt, pepper. Served with fried onions and cracklings.
• Bread is made from yeast dough.
• Cottage cheese is usually used as a dessert. Cottage cheese balls are often filled with jam, fruit, honey, and nuts.
  Powdered sugar, jam, marmalade, preserves are a great addition to cottage cheese dumplings.
• With lard. Dumplings are formed from dough with the addition of onion, fried in a large amount of lard. Served to foamy drink and as an independent, very nutritious dish.

Dessert

Delicious pastries and sweets, prepared with great imagination, are very popular in the Czech Republic.

• Zmrzlinový pohár s čerstvým ovocem– ice cream with various sweet “additives” (fruit, syrup, waffles, chocolate). It looks like a three-story sweet tower, decorated with fruits, chocolate, and nuts.
• (hot love) - scoops of ice cream with hot raspberry syrup.
• Zmrzlinové palačinky s horkými malinami a šlehačkou– delicious thin pancakes with cold ice cream, hot raspberry syrup and heavy cream, whipped into a strong foam.
• Jablečný štrudl s vanilkovou zmrzlinou- Apple strudel.
• Jablečny závin(Apple roll) - puff pastry roll with apple filling. Topped with sweet sauce and topped with an ice-cold sweet scoop and whipped cream.

When traveling to another country, people want to fully enjoy the new culture. An important part of it is, of course, national dishes. This is not only a new taste and gastronomic experience, but also an opportunity to get used to the role of a local aborigine and experience the place, so to speak, from the inside.

National dishes of the Czech Republic were formed not only from local preferences, but also from various borrowings. Features include the richness of the main menu and the rich sweetness of the desserts. The most typical are pork knuckle, dumplings, soups, local sausage, goulash. Also high on the list are a variety of cheeses. Despite my fears, I liked the local cuisine so much that I even expanded my culinary boundaries and included some Czech dishes.

To tell about all the features and traditions, you need to write a whole book, and maybe more than one. Therefore, I will focus on those dishes that I advise all visitors to try in order to get a complete picture of this country. Of course, most tourists rush to Prague, so let’s look at the country’s national cuisine and highlight the restaurants and establishments of this particular city.

Dumplings

One of the most indispensable things in Czech cuisine is dumplings: they are served in most restaurants, included in the diet of schoolchildren, and made in many homes. Essentially, these are pieces of potato or flour dough boiled in a water bath or steamed. That is, there are dumplings various types depending on the raw materials from which they are prepared.

They are used in local cuisine as an alternative to bread, and are also served as a side dish for meat with a large amount of thick sauce in which they are usually dipped. There is such a traditional dish as "Vepřo Knedlo Zelo", consisting of pork, dumplings and sauerkraut, respectively. It can be tasted in Prague restaurants famous traditional cuisine, which I will discuss below.

What is noteworthy is that some Czechs eat dumplings for breakfast, lunch and dinner, apparently, they have become so tightly integrated into the diet. There are a huge variety of cooking recipes: bread, potato, with and without filling (onion, meat), cottage cheese, sweet. There are even fruit dumplings that are a complete dessert. This is how plums are prepared from thin dough, and before serving they are sprinkled with powdered sugar and (or) grated cheese. As for me, dumplings are much tastier than kleb, and they go better with many dishes. I was able to try them in almost every restaurant, bar or canteen where I was, when ordering hot dishes. It seems that everyone knows how to cook dumplings, and it’s most likely simply impossible to make them badly.

Bramboráky

Potato flatbreads that are very similar to potato pancakes. Traditionally marjoram is added to them. Bramboraki are often used as an independent dish, but sometimes they are used as a side dish for meat.

Meat dishes

Svíčková na smetaně (Svičkova with sour cream)

This dish is local national pride. It is made from beef tenderloin, perfectly peeled and served with a special sauce. They say that it is not enough to have cooking talent, you need to be able to choose the right ingredients. In different parts of the Czech Republic, this dish is prepared in its own way: spices, additives in the form of mushrooms or berries, marinade - all this may differ.

But Special attention always given to the sauce. The basis for it is vegetables, cream and milk stewed in meat broth. The consistency should resemble liquid mashed potatoes. And, of course, such a dish should be served with traditional dumplings. Svichkova with sour cream is a fairly universal dish, so it goes well with red or white wine.

Having chosen the first option for the drink and this dish, I was very pleased at the restaurant “U Dvou kocek” in the center of Prague at Uhelný trh, 415/10. By the way, at the same establishment there is a small brewery producing light and dark beer of the same name, which is quite tasty.

Guláš (Goulash)

Goulash is a juicy stew that melts in your mouth when cooked correctly. It is made, like many dishes, from different ingredients. But most often in Prague restaurants they offer to try beef goulash. For cooking, cumin, garlic, and pepper are used, with which pieces of meat are stewed over low heat. Towards the end of the process, flour is added to the sauce, tomato paste, after which they cook for some more time. Goulash is traditionally served with dumplings. They are then dipped into a thick, aromatic sauce. I tried a very tasty beef goulash in the regular Andel bar (apparently, the name was formed due to its proximity to the Andel metro station) at Nádražní, 56/106.

Vepřové koleno (Veprov's knee)

Many tourists make up legends about the baked boar's knee. To be honest, I don’t particularly care for meat in large quantities, but after succumbing to persuasion, I had to try this delicacy. Looking ahead, I’ll say right away – very tasty! The leg of the pig is soaked in beer, after which it is placed on a spit and baked in this form. Serve directly on the same spit, on a wooden board. They are usually served with mustard and horseradish, as well as various sauces. Important note: Please note the weight of the dish before ordering. Usually it is 800 grams and above. So baked Boar’s knee is often ordered for two or even three.

Pečená kachna (Liver kachna)

Roasted duck or goose is a famous local dish, served with pickled or stewed sour cabbage, red cabbage and dumplings. Sometimes the bird is brushed with honey to create a golden crust. In many families, this dish is prepared on holidays, such as Christmas. I was able to try delicious baked duck at the restaurant “U Dvou kocek”, mentioned above. It just so happened that I had lunch or dinner at this establishment several times, because it is located next to the Old Town and Wenceslas Squares. But I think other restaurants should prepare this dish very tasty.

Pečená vepřová žebírka v medu (Vepr's zebirka baked in honey)

These are baked pork ribs in honey. As with duck, honey is added for a crispy brown crust. It also gives the meat softness and juiciness.

Sauces

Residents of Prague, and other cities of the Czech Republic, are extremely fond of a variety of sauces: tomato, cucumber, horseradish, with dill, garlic, berry and others. In the old days, this type of food could be served as an independent dish, and it was prepared from flour fried in fat with the addition of wine, water, beer, and spices. The basis for many modern Czech sauces is juice after frying meat, onions, sour cream or wine.

Soups and stews

Traditional soups also play an important role in Czech cuisine. They will warm you up perfectly on cold days, and the various vegetables and broth will quickly digest and make room for new dishes. I’ll tell you about the most popular stews in Prague.

Česnečka (Garlic)

This is garlic soup. Sometimes it is prepared with smoked meats, but according to the traditional recipe it should contain meat broth, potatoes and, of course, garlic in large quantities. There are also variations with the addition of cheese. In addition, this soup can be enjoyed both in its traditional form and in puree. In the first version, I tried it on Christmas, in some medieval-style restaurant near the Old Town Square. Unfortunately, I don’t remember the name, but this establishment helped me warm up and satisfy my hunger.

Bramboračka

Soup with tomato and garlic. It is often prepared on the basis of meat goulash, but various variations can be found. In local cuisine, many soups and other dishes contain large quantities of garlic, making it an important part of gastronomic traditions.

Cibulačka

Easy to prepare, like many previous ones, onion soup. It is prepared in water and served with croutons and cheese.

Polevka v chlebu (Vole in bread)

This soup is specific due to its presentation. For this dish, bake gray bread of a special shape, cut off the top in the form of a lid, remove the soft part and pour in the stew. In fact, polévka means soup, which means any soup can be served in this way.

I tried this dish at “U Tří Zlatých Lvů” at Uhelný trh, 1. In the process of eating the soup, the lid of the “plate” was also eaten, after which the question arose: “Is it customary to eat the last one?” No one could tell me, so I ate as much as I could from the bread cup. After all, I paid for it too.

Kulajda

This thick soup is made with mushrooms, potatoes and seasoned with sour cream. Like many, it is boiled in water. It is usually served with boiled egg.

Snacks

Often, restaurants and bars serve cold meat or cheese snacks with beer. Of these, it is worth highlighting the following:

Utopenec (Utopenets)

These are sausages marinated in sweet and sour sauce with onions, moderately fatty and flavored with a lot of spices. This snack is soaked for a couple of weeks, ideally in a cold place. It is usually served cut into mugs and with bread. Again, there are a lot of recipes. Every bar or restaurant strives to add some zest or feature. And when prepared at home, like many local dishes, the unique recipe is passed down in each family from generation to generation.

Tlačenka (Tlachenka)

This appetizer is reminiscent of brawn or jellied meat - a boiled pressed meat product in a natural casing or jar. Tlachenka is generously sprinkled with onions and peppers, and also poured with vinegar. This appetizer is made from various types of meat: pork, beef, poultry. This is one of the popular dishes served with beer along with bread and onions. Again, Tlachenka is prepared in different ways both in restaurants and at home.

Klobasa (Klobasa)

Fried sausage of various types: liver, meat, wine, blood and so on. This appetizer is fried until crispy and served hot, served with bread, mustard and cabbage. It is customary to eat sausage with your hands, dipping it into the sauce. You can taste this snack not only in pubs and restaurants, but also right on the street.

In squares and crowded places there are special stalls where sausage is prepared right before your eyes. I admit, it was this appetizer that I liked the most: I tried all six or eight types of sausages offered on the menu. And some more than once, if the opportunity presented itself. I found Prague, Staroprazskaya and Wenceslas to be the most delicious. The most convenient places to buy were the stalls at the entrance to the metro, especially at the Andel station, and on Wenceslas Square in the center of Prague. And it seems that this will be the first dish that I try on my next visit to the Czech Republic.

Cheeses

They occupy a special place in modern Czech cuisine. Grilled cheese is the most popular vegetarian dish, usually Hermelín, served with lingonberry jam or jam.

At first this combination seemed strange to me, but as it turned out, it is very good. You can buy cheese at the store and fry it at home. In various supermarkets, one package will cost you 20-50 CZK, which is quite cheap.

In second place are the so-called “mouldy cheeses”: Brie, Hermelín, Plesnivec, Gerarnont, Kamadet with one type of mold and Vltavín with blue mold inside and white outside.

They can be used as a snack, either plain or fried.

Olomoucké tvarůžky (Olomouc cheese curds) is a special variety that is produced only in the Czech Republic.

The smell of this cheese is not pleasant (it looks like something rotten), but it disappears after frying. This variety is also used as beer snacks, served with black bread and onions.

Bakery

You can buy almost any baked goods in Prague: donuts, muffins, croissants, cakes - all this is produced in abundance by local confectionery shops and coffee shops. But you can taste some of these delicious delicacies only in this country. I present to your attention a short list of baked goods that are typical for the Czech Republic.

Pardubický perník (Pardubický perník)

This is a honey gingerbread, richly decorated with ornaments or drawings. It is named after the first place of production - the city of Pardubice. The most popular shape for this baking is the heart, but there are other variations.

Trdelník (Trdelnik or Trdlo)

This is a bagel made from some special dough (according to my impressions, something between butter and shortbread), baked on a wooden bagel over coals. That is, they make this delicacy right on the street in the city center. After baking, this roll can be rolled in powdered sugar, chopped nuts or spread with chocolate spread. I tried all three, but most of all I liked the simplest one - in sugar.

Karlovarské oplatky

These are two round thin waffles, between which there are different fillings: chocolate, nuts, cream, apple and others - about 15 options in total. They say that real Karlovy Vary waffles can only be baked in Karlovy Vary. That's where I tried them. There are packages with one or three pieces, some are eaten cold, and some are usually reheated. The size of this treat is quite large - 15-20 centimeters in diameter, but thanks to the thin dough, the waffles turn out to be quite light and dietary. In addition, this is a great souvenir for friends and relatives, a real piece of the Czech Republic brought with you! Waffles are quite fragile, so pack them among hard, flat objects if possible.

Štramberské uši (Štramberské ears)

Štrambersky ears are baked goods made from gingerbread dough, rolled into a bag. It was manufactured in the city of the same name, which is why it got its name.

Dessert

If you still have some room in your stomach after the main meal, don’t neglect the local desserts. There is a huge amount of sweets in the Czech Republic, so I will tell you only about a few unusual dishes, and feel free to try the rest yourself.

Horká láska (Horka weasel)

This is cold ice cream topped with hot syrup, as the name “Hot Love” suggests.

Frozen yogurt

In shopping centers there are departments where there are vending machines with cold yogurt of different flavors. Various additives and sauces are also offered in containers. The price for everything is the same: about 40 Czech crowns per 100 grams. That is, you take a glass yourself, squeeze out how much and what kind of yogurt you want, sprinkle everything with nuts, marmalade, candied fruits and other things, fill it with sauces, and then weigh it at the checkout and pay.

I tried this dessert in mall Novy Smichov, on the top floor. Address Štefánikova, 247/17.

Ice cream on the city streets

On many tourist streets, restaurants have a special window where they will sell you refreshing popsicles. Some places have chocolate, cream, nut and other flavors. They offer an option in the form of balls placed in cones, and in some places in the form of “soft ice cream” from special machines. I liked the latter the most, as they are perfectly refreshing on a hot day.

Beverages

Like many European countries, the Czech Republic is famous for its traditional drinks.

Beer

Legends are made about local beer, and Germans come to Prague on so-called “beer tours”, since this drink here costs a penny. There are a huge number of varieties of intoxicating drinks in the Czech Republic, which I talked about in another article. I’ll just repeat that be sure to try draft beer, not bottled beer. And don't neglect the small breweries in the city center.

Slivovice

This is a plum brandy with an alcohol content of 45%. Even in the song “Yozhin s Bazhin” the chairman drinks this drink. I tried it, I didn’t really like it: due to the strength, I didn’t feel much of a taste. That’s why it’s remembered as “some kind of local vodka.”

Becherovka

This liqueur was created in Kralovy Vary based on a collection of as many as 45 herbs. Initially it was intended to be used for medicinal purposes, but thanks to its taste, Becherovka became widespread and liked by Czechs, and then by residents of other countries. It is recommended to cool the liqueur before serving in its pure form. Some make cocktails based on Becherovka, while others drink it with beer.

Drink varieties

• Original is a timeless classic. Prepared since 1807 according to the same recipe, 38% alcohol.
• Cordial - liqueur with linden blossom extract, 35% alcohol.
• Becherovka KV 15 - liqueur with the addition of red wine, used as an aperitif, but was discontinued, 40% alcohol.
• Lemond - with the aroma and taste of lemon and other citrus fruits, 20% alcohol.
• KV 14 - like KV 15, red aperitif, 40% alcohol.
• Ice&Fire is an almost black liqueur with menthol and pepper. The aftertaste is like I just brushed my teeth, which is quite funny, 30% alcohol.

Soft drinks

The local cola, Kofola, has become widespread.

It is made from caffeine residues after roasting coffee with the addition of apple, currant, cherry and some other syrups. Compared to the American drink, there is three times less sugar, and acid, which destroys tooth enamel, is completely excluded from the composition.

Menu

In almost all Restaurants in the capital of the Czech Republic, the menu, called here Jídelní lístek, is divided into jídelniček and pitníček, that is, food and drinks, respectively. Each of them has its own categories.

Něco na zčátek

Translated, it sounds like “To begin with.” Light snacks are offered here, usually paired with beer.

Teplých předkrmů

These are hot snacks such as fried cheese, croutons, etc.

Polevky

Section with soups and stews.

Hlavni jídla

Main courses where the main focus is on meat:

• vepřovo maso – pork;
• hovězí maso – beef;
• skopové maso – lamb;
• zvěřina – game;
• drůbež – bird;
• ryba - fish.

Přílohy

This is a list of side dishes where potatoes are commonly found, prepared by everyone possible ways.

Deserty

Desserts typically include ice cream, cakes and pastries.

Best restaurants in Prague

Local cuisine is prepared in almost all restaurants, and this is a fairly large list, among which it is difficult to select the best places. So that you don’t have to search for a long time, I’ll give you a few places in the city center as an example.

Restaurant U Jindrisske Veze

It is considered the best establishment with traditional cuisine. The average check here is about 300 CZK, a business lunch is about 100 CZK. A glass of beer will cost 50 CZK. The prices are quite reasonable, the service is fast, the cook is excellent.

Address: Jindřišská 972/26.

Opening hours: 11.00-23.00.

Restaurace Stará Praha

This is a budget establishment with Czech dishes. The average check is approximately the same as in the previous described place. The restaurant is in demand and you may not find any free seats in the evenings.

Address: Vitězná, 530/11.

Opening hours: 10.00-23.00.

Smichovsky radnicni sklipek

They make excellent boar's knee and fried cheese here. Original interior and typical Czech cuisine. Prices are average, beer 50 CZK, dish about 100 CZK.

Address: Preslova, 4/553.

Opening hours: 11.00-23.00.

Budvarka

It was here that I ate a delicious boar's knee. The beer was presented in a small assortment, but also quite decent. Since the establishment is not located directly in a crowded tourist area, we were able to grab a table instantly. The contingent consisted mainly of local residents and visiting Germans.

Address: Wuchterlova 336/22.

Opening hours: 11.00-00.00.

U krále Brabantskeho

Restaurant decorated in medieval style. The prices and cuisine, as in many places, are good, but the interior is quite unique. Here you can feel like a guest at knightly feasts of past centuries.

Address: Thunovská 198/15.

Opening hours: 11.00-23.00.

For your information

If this is your first time eating out for lunch or dinner, take note of the following: portion sizes in good restaurants are quite impressive. The Czechs, apparently, are accustomed to such amounts of food, but I never managed to finish some of the dishes entirely. Therefore, I advise you to order one dish at a time: try the main course, and then decide whether there is room left for dessert.