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Dairy products have their place in Czech cuisine too. Edam (eidam) is a Dutch-based type of cheese and Niva is a Czech blue cheese. A common pub food, nakládaný hermelín, or pickled cheese, is a cheese similar to Camembert that is aged in olive oil and spices. Typically served with bread and an assortment of fresh vegetables.
Afrikaans; العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Moravian cuisine makes much use of pork meat (in Moravian Wallachia also lamb), goose and duck meat and wild game (hares, partridges and pheasants). Lard (sádlo), goose fat (husí sádlo) and duck fat (kachní sádlo), beechnut oil and grape oil were mainly used as dish grease; butter was historically expensive and rare, and olive oil was imported.
Czech cuisine (11 C, 70 P) F. Food and drink festivals in the Czech Republic (1 C) This page was last edited on 10 September 2023, at 17:53 (UTC). Text is available ...
Svíčková, or svíčková na smetaně (pronounced [ˈsviːt͡ʃkɔvaː na smɛ.ta.ɲɛ]), is a Czech meat dish and one of the most popular Czech and Slovak meals. . Svíčková is the Czech word for tenderloin, and this dish is traditionally beef tenderloin prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled ...
Baking of trdelník. Although trdelník is usually presented as a "traditional Czech cake" or "old Bohemian pastry", and mentions of český trdelník ("Czech trdelník") can be found in 20th-century literature, [7] the cake is mostly mentioned in literature as a Slovak or Moravian, not Bohemian dish, and the spread of this dessert in Prague is recognized to have started more recently.
A plate of Ashkenazi-style kishka using synthetic casing. Kishka or kishke (Belarusian: кішка, kishka; Czech: jelito; Slovak: krvavnica [ˈkr̩vaʋɲit͡sa] (regionally also hurka); Polish: kiszka / kaszanka; Romanian: chişcă; Yiddish: קישקע : kishke; Hebrew קישקע; Russian: кишка [kʲɪʂˈka] ⓘ; Ukrainian: кишка ⓘ; also Slovene: krvavica/kašnica; Lithuanian ...
Vepřo knedlo zelo (English: pork, dumpling, sauerkraut) is the name of one of the national dishes of the Czech Republic. [1] It consists of three primary ingredients: roast pork, usually lean, sliced; dumpling, either potato or bread, also sliced; steamed white (or less often red) sauerkraut