Czechia
Dumplings, roasts, and rich sauces built for beer; Czechs drink the world’s most pilsner. That is the short version of what the Czechia cooks. Look for Svíčková (beef in creamy root-vegetable sauce with bread dumplings, cranberry), Vepřo knedlo zelo (roast pork, bread dumplings, stewed cabbage; the Sunday trinity) and Pilsner (golden hopped lager born in Plzeň, 1842; the original pils). Beef in a sieved root vegetable cream sauce with cranberry and dumplings; nineteenth-century Czech national revival cookbooks fixed the recipe. This atlas has 36 Czechia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Ovocné knedlíky
Fruit-stuffed dumplings showered with quark, butter, sugar. Ready in 40 minutes prep and 10 minutes cooking. About 12 dumplings. A…
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Pardubický perník
Dark honey gingerbread from Pardubice, decorated or filled with jam. Ready in 40 minutes prep and 15 minutes cooking. About…
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Pražská šunka
Mild brined ham smoked over beechwood, carved from the bone. Ready in 40 min prep and 4 hours cooking. Serves…
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Špekáčky
Fat pork sausage scored and roasted over a campfire with bread and mustard. Ready in 45 min prep and 40…
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Svařák
Mulled red wine with cloves, cinnamon and lemon at market stands. Ready in 10 min prep and 25 min cooking.…
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Tlačenka
Pressed head cheese sliced and doused in vinegar with raw onion. Ready in 1 hour prep and 4 hours cooking.…
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Tuzemák
Rum-style spirit distilled from sugar beet, used in grog and baking. A wine & spirit recipe from Czechia.