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Czech cuisine (Czech: česká kuchyně) has both influenced and been influenced by the cuisine of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat had been reserved for once-weekly consumption, typically at weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and supplementary courses such as dessert or compote (kompot) may follow. For Czech cuisine are typical thicker soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, and baked meats with natural sauces.
Dumplings (knedlíky) (steamed and sliced bread-like) are one of the mainstays of Czech cuisine and are typically served with meals. They can be either wheat or potato based, and are sometimes made from a combination of wheat flour and dices made of stale bread or rolls. Puffed rice can be found in store-prepared mixtures. In contrast to Austrian cuisine, Czech dumplings are made into larger rolls and sliced into smaller servings prior to consumption. Smaller Czech dumplings are usually potato-based. When served as leftovers, sliced dumplings are sometimes pan-fried with eggs. Czech potato dumplings are often filled with smoked meat and served with spinach or sour cabbage. Fried onion and braised cabbage can be included as a side dish.
There are many other side dishes including noodles and (nudle), boiled or risotto rice (rýže), (rizoto) or sometimes as rice pudding (rýžový nákyp). Potatoes (brambory) are served boiled with salt, often with caraway seed and butter, pork fat or oil. Peeled and boiled potatoes are mixed into mashed potatoes (bramborová kaše). New potatoes are sometimes boiled in their skins, not peeled, from harvest time to new year. Because of the influence of foreign countries, potatoes are also fried, so French fries and croquettes are common in restaurants.
Buckwheat (pohanka), pearl barley (kroupy) and millet grains (jáhly) are rarely served in restaurants. These are more commonly a home-cooked, healthier alternative. Pasta (těstoviny) is common, either baked, cooked with other ingredients or served as a salad. Pasta is available in different shapes and flavours. This is an influence of Italian and Asian cuisine. Rice and buckwheat noodles are not common but are becoming more popular. Gluten-free pasta is also available made from corn flour, corn starch or potatoes.
Bread (chléb or chleba) is traditionally sourdough baked from rye and wheat, and is flavoured with salt, caraway seed (kmín), onion, garlic, seeds, or pork crackling. It is eaten as an accompaniment to soups and dishes. It is also the material for Czech croutons and for topinky—slices of bread fried in a pan on both sides and rubbed with garlic. Rolls (rohlík), buns (žemle), and braided buns (houska) are the most common forms of bread eaten for breakfast; these are often topped with poppy seeds and salt or other seeds. A bun or a roll baked from bread dough is called a dalamánek. A sweet roll or loupák is a crescent-shaped roll made from sweetened dough containing milk. It is smeared with egg and sprinkled with poppy seeds before baking, giving it a golden-brown colour.
Soup (polévka, colloquially polívka) plays an important role in Czech cuisine. Soups commonly found in Czech restaurants are beef, chicken or vegetable broth with noodles—optionally served with liver or nutmeg dumplings, garlic soup (česnečka) with croutons—optionally with minced sausage, raw egg, cheese, and cabbage soup (zelňačka) made from sauerkraut—sometimes served with minced sausage. Kyselica is a Wallachian variety and contains sour cream, bacon, potatoes, eggs and sausage.
Pea (hrachovka), bean (fazolová) and lentil soups (čočková polévka) are commonly cooked in the home. Goulash soup (gulášovka), dršťková, are made from beef or pork tripe (dršťky) cut into small pieces and cooked with other ingredients; the meat can be substituted with oyster mushrooms. Potato soup (bramboračka) is made from potato, onion, carrot, root parsley and celeriac and spiced with caraway seed, garlic and marjoram. Fish soup (rybí polévka) made with carp is a traditional Christmas meal.
Other common Czech soups are champignon or other mushroom soup (houbová polévka), tomato soup (rajská polévka), vegetable soup (zeleninová polévka), onion soup (cibulačka) and bread soup (chlebová polévka). Kulajda is a traditional South Bohemian soup containing water, cream, spices, mushrooms, egg, dill and potatoes. It is typical in its thickness, white color and characteristic taste. The main ingredient is mushrooms which gives it its scent. Kyselo is a regional specialty soup made from rye sourdough, mushrooms, caraway and fried onion.
Traditional Czech dishes are made from animals, birds or fish bred in the surrounding areas.
Pork is the most common meat, making up over half of all meat consumption.[1] Beef, veal and chicken are also popular. Pigs are often a source of meals in the countryside, since pork has a relatively short production time, compared to beef.
Jitrnice is meat and pork offal cut into tiny pieces, filled in casing and closed with sticks. Meat from neck, sides, lungs, spleen, liver are cooked with white pastry, broth, salt, spices, garlic and sometimes onions. Klobása, known as Kielbasa in the United States, is a smoked meat sausage-like product made from minced meat. It is spicy and durable. Jelito is pork meat sausage-like product containing pork blood and pearl barley or pastry pieces. Tlačenka is a meat or chicken product consisting of little pieces of meat in jelly/aspic from connective tissue boiled to mush, served with onion, vinegar and bread. Ovar is a simple meal from rather fatty pork meat (head or knuckle). These pieces of lower quality meat are boiled in salted water. Pork crackling (škvarky) and bacon (slanina) are also eaten.
In restaurants you can find:
Commonly-found poultry dishes are:
Aside from beer, Czechs also produce wine and two unique liquors—Fernet Stock and Becherovka. Czech Slivovitz and other Pálenka (fruit brandies) are also popular. Tuzemak, traditionally marketed as Czech rum, is made from potatoes or sugar beets. Slovak Borovička is also common. A mixed drink consisting of Becherovka and tonic water is known under the portmanteau of Beton ("concrete"). Another popular mixed drink is Fernet Stock mixed with tonic, called "Bavorák" or "Bavorské pivo" (literally: Bavarian beer). Kofola is a non-alcoholic Czech soft drink somewhat similar in look and taste to Coca-Cola but not as sweet.
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