Czech Cuisine

Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game  are served. Fish is rare, with the occasional exception of fresh trout and carp, which is served at Christmas.


Dumplings (steamed and sliced bread-like side dish) are one of the mainstays of Czech cuisine and are quite often served with meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread or rolls.


Roast pork with dumplings and Sauerkraut is considered the most popular Czech dish. They can be prepared from scratch, from cabbage or from sauerkraut, which is most common.  Red or white cabbage can be used.

Marinated beef sirloin (Braised beef, usually larded, with a thick sauce of carrot, parsley root, celeriac, and cream.  This dish is often served with dumplings, whipped cream, a teaspoon of cranberry compote,  and a slice of lemon.


Soups plays an important role in Czech cuisine. Czech meals usually consist of two or more courses: the first course is traditionally soup, the second course is the main dish, and then other courses such as dessert or compote may follow. Common soups you can find in Czech restaurants are beef or chicken broth with noodles (optionally with liver dumplings), garlic soup with croutons (optionally with minced sausage, raw egg, cheese) and cabbage soup with minced sausage.


Fruit dumplings  are mostly made using plums  or apricots. Whole fruit, in some regions including the stones, are coated with potato or curd dough and steamed, then served with butter, sugar and sometimes milled poppy seed, rarely also with cream instead of melted butter).

Kolache is a type of yeast pastry consisting of fillings ranging from fruits to cheeses or poppy seed on doughnut.


Bellow you can find a few apetizing recipes of Czech specialities :

Sirloin in cream sauce

750 g of the finest beef sirloin
150 g of carrots
150 g celery
75 g parsley
1 large onion
50 g bacon chopped into
small wedges
150 g butter
5 peppercorns
3 allspice berries
3 bay leaves
a pinch of thyme
lemon juice
100 g of rough mustard
2 tablespoons of plain fl our
250 ml cream
milk for thinning the sauce if
lemon slices
cranberry sauce

Clean the meat of any membrane etc, interlayer with the bacon, add salt, pepper and sprinkle on the chopped onion. Add the grated vegetables, spices and a squeeze of lemon juice, then pour over the melted butter. Leave for a day in the fridge. Next day pour a little water over the meat and braise in the oven until soft. Take the meat out and remove the spices, making sure you don't leave the bay leaf in the mixture.

Put the pot containing the vegetables on the stove and bring to the boil. Add the mustard, 2 tablespoons of plain flour then simmer. Pour in the cream and cook on a medium heat, mixing now and then. If the sauce becomes too thick, dilute with a little milk. Finally pass the sauce through a sieve. Add salt, lemon juice and sugar to taste. To enhance the taste you can add a bit of caramel to the sauce (take a tablespoon of sugar and simmer until it begins to turn brown. Add some water and boil until thick).

Slice the meat into portions, return to the sauce and heat up everything together.

Serve with a slice of lemon and a spoonful of cranberry sauce.


Others can be found on the following website:


Thanks for a very enjoyable tour. Your tour was as if we were being shown the city by a personal friend. Thanks for being sensitive to our particular interests and needs. I will be happy to pass along my recommendation for your services.
Best Regards

24.7.2011 Barbara and Tom Tailor