Favorite Czech Meal?

Discussion in 'Food & Drink' started by My Czech Republic, May 17, 2004.


If you could have only one Czech meal, which of the following would you choose?

  1. Beef goulash with dumplings (Hovězí guláš s knedlíkem)

    1 vote(s)
  2. Beef sirloin with dumplings and vegetable cream sauce (Svíčková na smetaně, knedlík)

    0 vote(s)
  3. Roast pork, dumplings and sauerkraut (Vepřová pečeně, knedlík, zelí / "vepřo-knedlo-zelo")

    1 vote(s)
  4. Roasted duck with sauerkraut and dumplings (Pečená kachna se zelím a knedlíkem)

    0 vote(s)
  5. Pork schnitzel with mashed potatoes (Smažený vepřový řízek s bramborovou kaší)

    0 vote(s)
  6. Other - please tell us in a post in this forum

    0 vote(s)
  1. Kanadanka

    Kanadanka Well-Known Member

    sunkafleky had to have a sweet-sour pickles to go with it - or at least some very crunchy sour ones. Mom usually made cucumber salad with sour cream, sugar and vinegar to go with them.
    I loved broskvove ovocne knedliky (peach fruit dumplings) with just melted butter, sugar and cinnamon sprinkled on top. Blue plum ones are good too (svestkove knedliky).
    Has any had Bazler torte? Mom used to make it. The pastry itself was made from ground walnuts and it was filled with boiled custard and had melted bittersweet chocolate ganache poured over the top and sides. YUM! Then it had walnut halves as decoration on top. We had walnut trees in the garden, so the walnuts were fresh - not rancid like those sold in stores in Canada.
  2. pacific

    pacific Member

    Some time ago I stopped eating four-legged animals, so no more svickova for me, though it used to be my favorite (I still marked it as such here). I love homemade fruit dumplings as well, esp. plum, buchty (plum), and smazeny syr. I used to love hot dogs in freshly baked flaky rolls sold in the street too!!!

    What am I gonna eat in CR when I go back that's not made out of a four-legged creature? Lots of chicken, fish, and fried cheese, I guess. Too bad the Czechs put bacon and/or lard in almost everything including bramboraky (potato pancakes). :roll:
  3. dranello

    dranello New Member

    Here's one for you -does anyone remember a dish that sounds like
    hoo-spe-nina. It was made by boiling pigs knuckles,then letting it set in the liquid until the geletin in the bones solidified. It was eaten cold with white vinegar on it. My sister and brothers loved it. Both my parents are slovak and I always thought this dish was too. Recently I was led to believe it may be Hungarian. Also I was happy to read about the grey sausage stuffed into casings. I remember my father and grandmother making them (by hand grinder) most of my life. But we called them hoo-key
  4. gementricxs

    gementricxs Well-Known Member

    If I am correct, the first dish are you talking about it tlačenka and you have dark krvavá tlačenka as well if you add blood into it.
    And the second one is jitrnice.
  5. stepan

    stepan Well-Known Member

    I remember eating "sulc" - not sure of spelling - we put diced onions and vinegar over it and ate it with nice rye bread. My mother made it often and I did enjoy it.

    In the US, I believe there is something similar - as in the pictue above - called headcheese.
  6. Jana

    Jana Well-Known Member

    "Huspenina", "sulc" or "domácí drkota" are regional names for the same dish - boiled pork knuckles, skin and/or chin, cut and cooled in the thick stock, served with onions and vinegar. "Tlačenka" is similar to it, but the boiled cut meat is put into casings and boiled again, then sliced and served with vinegar and onions as well.
  7. dzurisova

    dzurisova Well-Known Member

    My husband likes some weird thing that looks kind of like jitrnice but it soaks in this sour liquid for 10 days. I think it has sauerkraut and vinegar and onions in it. I can't think of the name of it but it means to drown or drowning or something like that. I've never tried it but it looks pretty gross. Plus my husband treasures it so much (due to the fact that he lives here and rarely gets it) that I wouldn't want to make him share if I did like it. So I just stay away from it and eat my chocolate! :wink:
  8. Jana

    Jana Well-Known Member

    This is called "utopenci" (drowned men) - Czech version of frankfurters, wieners or knackwursts sliced or cut lengthwise, layered in a jar with sliced onions and marinated in the mixture of vinegar, salt and spices (bay leaf, pepper, hot peppers, mustard seed, chilli pepper etc.) for several days. Some recipes also use dark beer, mustard or ketchup, sliced pickles or garlic. Very popular here, namely in combination with beer.
  9. dzurisova

    dzurisova Well-Known Member

    Well thank you Jana,

    His utopenci will be done in a few days so maybe I'll stop and pick him up some Budvar as a nice surprise. There is only one store in our area that sells it. Plus it's one of the most expensive beers in the area so its a special occassion beer. :wink:
  10. dranello

    dranello New Member

    thanks for the info on the sausages and pig knuckles :I would also like to vote my favorite meal it is the roast duck with dumplings; Another meal served on holidays but also great was roast goose. The fat from the goose or duck was added to rice or spread on homemade hard biscuits for flavor instead of butter.
  11. Daniela Marie

    Daniela Marie Well-Known Member

    I voted for the svickova na smetane. I was in the Czech Republic for one week in April and ate it four times.
    I also love ovocne knedliky, especially with strawberries, but also with apricots.
    My grandmother used to make delicious palacinky, the thin pancakes with jam. I miss them!!
    Another relative taught me to make breaded cauliflower. It's very good and simple to make - my kids love it!
  12. Bomberman2

    Bomberman2 Member

    It's a pitty that very few Czech meatless dishes are famous. It is true that svíčková, vepřo-knedlo-zelo, utopenci and other unhealthy meals are the ones which are most served in the Czech hospoda. Actually, one would be surprised how "vegetarian" the Czech cuisine was in 18th century before the industrialization. There was much more vegetable and fish around in the dishes (pork and beef was rather expensive) - it's actually because of the vast industrialization culminating in the 1950s' brutal environmental damage that thinks like crayfish, trouts etc. disappeared from the Czech rivers and dishes (Roasted trout is so delicious. :!: ) followed by the expansion of the heavy pork stuff in the last 50 years.

    That's why I vote for my favourite meals:

    pstruh na rožni
    kroupy se zelím
    mrkvový salát (grated sweet carots + apple)
    čočkový salát

    8) 8) 8)
  13. dzurisova

    dzurisova Well-Known Member

    I think perhaps dishes with meet are more of a favorite because they are more of a luxury. My husband stated that while growing up in communism, he only had meat a couple times a week. He said that it was common for most Czech because meat was too expensive.

    Yesterday, my Czech mother-in-law cooked dinner. There was no meat. Only a zuchini dish w/cheese and potatoe soup. I thought it was strange. It seemed like we were missing the main course. I guess that's American thinking. :wink:
  14. xris

    xris Member

    fruit dumplings with sugar and melted butter and a sprinkling of poppy seeds or breadcrumbs.....come to think of it anything my mother makes....rostenka z bramborovou kasi........wild berries freshly picked......wild mushrooms fried by my mother.........I could go on and on and on
  15. Rivka

    Rivka Member

    Speaking as a "recovering vegetarian" :wink: who's really looking forward to a carnivorous visit to Prague, could someone tell me which of those favorite dishes don't come on the bone? Small chunks are preferred rather than a big slab of meat. I'll be okay with beef or pork as long as there's no bone attached! Thanks
  16. Jana

    Jana Well-Known Member

    Svíčková - guláš (small chunks) - smažený řízek...
  17. ursula

    ursula Well-Known Member

    i for one hear gulash and i drool. i love the stuff! could eat it by the pound.
  18. J J Janousek

    J J Janousek Member

    Roast Goose [1], Pork[2], Duck [3].
    yeast knedle or potato knedle
    sauerkraut, or stewed cabbage
  19. stepan

    stepan Well-Known Member

    This past weekend I made a double recipe of goulas and a double recipe of goulas soup. I also made chicken paprika. We freeze it and then take it out and heat it up as needed.

    Works nicely when both people work. I actually think it tastes better after it sets a while.

    Are most meals in CR still cooked fresh or do people use freezers a lot?
  20. 21_hockey_fan

    21_hockey_fan New Member

    wow this site is a great resource.

    I cannot vote as I have never eaten Czech food.... but I am eagerly looking forward to trying some of the recipes I have found here (I am still looking for a recipe for Svícková na smetane).

    I became interested in Czech when we got a few hockey players for our CHL team this season from Czech. I am always interested in learning new languages and about other cultures, and as a culinary graduate I am always looking for new and interesting food to make.

    My favorite new hockey player is from Havirov, Czech Republic and I was hoping to make him a nice meal and be able to wish him happy holidays in his native language.

    Thank you for all the great recipes.

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