2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The beautiful Czech Republic brings to our minds ideas for interesting architecture, memorable pubs, a wide variety of beers and unhealthy but incredibly delicious cuisine, which sounds a bit unusual for the Bulgarian stomach. Czech dishes are greasy, salty, pasta and fatty, but still irresistible.
Therefore, if you have decided to visit the Czech Republic, you should be one of those people who are not afraid of gaining weight or those who want to gain another kilogram.
"Volevka" is called the traditional Czech soup, which resembles porridge and has nothing to do with our liquid notions of soup. In your bowl with a vole you can find pieces of potatoes or offal. And if we have to talk about the rules for preparing soups in the Czech style, it can definitely be said that the spoon should remain upright - all soups are based on the principle of puree.
Chefs achieve this by adding flour, semolina or mashed vegetables. The Czechs prepare the so-called "Ishka" - flour dissolved in water, which is the main ingredient in the preparation of soups. The bowl is poured into the soup and boiled until the flour taste disappears.
Czech cuisine has a huge number of sauces called "omachki". In general, the Czechs like to season their dishes with a lot of salt and pepper and pour them with different sauces, divided into four main groups - dairy, vegetable, aromatic and spicy.
An interesting detail is that only fennel sauce exists in three variants. Meat dishes usually serve mushroom, aromatic (basil or rosemary) or sweet sauce.
The most popular spices in the Czech Republic are vinegar, mustard and horseradish. In the past, it was believed that the amount of spices in the dish was a symbol of wealth - the stronger the smell of the dish, the more money the person who prepared it had.
Mustard and horseradish differ in that they do not have such a sharp taste. The most common flavors in their traditional cuisine are cumin, basil, mint and sage.
If you've read Yaroslav Hasek's book The Adventures of the Good Soldier Schweik, you've come across the word dumplings. If you are still wondering what to eat, we will suggest that they are cakes made from yeast dough or boiled potatoes. There are also sweet dumplings with some filling. And cherry dumplings and sauerkraut dumplings are real masterpieces that you should definitely try.
Goulash is a soft and juicy stewed meat. We met it in Hungarian cuisine, but the Czech one differs in taste. In the traditional Czech cuisine There are many varieties of goulash - it can be beef, pork, rabbit, assorted, hunting, rural and many more.
The most common is beef goulash, which is used to make meat from different parts of the calf. A lot of spices such as ground cumin or crushed garlic and red pepper are added.
All products are stewed over low heat and as soon as the meat softens, the sauce obtained during cooking is seasoned with flour, tomato paste and put to boil more. Traditionally, goulash is served with dumplings because they absorb the fragrant hot sauce.
As we have already said, beer is highly respected in the Czech Republic, but it is also accompanied by various cold meat hors d'oeuvres. We would not be mistaken in saying that hors d'oeuvres cannot be eaten without beer because of the abundance of vinegar in them.
Among the sausages can be distinguished "Utopenchi" - marinated sausages, which are very oily and fragrant, and "Tlachenka" - sausage, which is cut into pieces, sprinkled thickly with chopped onions, pepper and seasoned with plenty of vinegar. Such a concentrated spice content can only be taken with a mug of Czech beer…
As you may have noticed, vegetarians could hardly find anything in this realm of meat dishes. However, you can try the traditional Czech baked yellow cheese, which is very tasty, but also high in calories.
So, forget about diets and pack your bags for the Czech Republic! The cuisine of this country definitely has something to impress you with.
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