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.
0 dishes.
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Utopenci
‘Drowned men’: pickled sausages with onion, a pub staple. Ready in 30 min prep and 15 min cooking. Fills a…
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Vánočka
Braided sweet Christmas bread with raisins and almonds. Ready in 1 hr prep and 40 min cooking. 1 large loaf.…
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Znojemské okurky
Small gherkins pickled with onion and mustard seed in Moravia. Ready in 40 min prep and 15 min cooking. Fills…