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| '''Roast pork with dumplings and cabbage''' (''vepřová pečeně s ] a se zelím'', coloquially ''vepřo-knedlo-zelo''). | '''Roast pork with dumplings and cabbage''' (''vepřová pečeně s ] a se zelím'', coloquially ''vepřo-knedlo-zelo''). | ||
| There are two variants of preparing the ] (cole), Bohemian and Moravian. Bohemians prefer the cabbage to be sour, so they prepare the dish from ]. In Moravia it is |
There are two variants of preparing the ] (cole), Bohemian and Moravian. Bohemians prefer the cabbage to be sour, so they prepare the dish from ]. In Moravia it is preferred sweeter and so is prepare from fresh cabbage, or by adding some sugar, if the fresh variety is not accessible. | ||
| This dish is considered the most popular Czech dish; However, although a majority of people like it, it is rather more of a myth than a fact. | |||
| it's rather more of a myth than a fact. | |||
| '''Marinated beef tende''' (''svíčková na smetaně'' or simply ''svíčková''). Roast beef, usually larded, with a thick sauce made of carrot, parsley and cream, served with dumplings. Often served with a cream topping, a teaspoon of cranberry ] and slice of lemon. | '''Marinated beef tende''' (''svíčková na smetaně'' or simply ''svíčková''). Roast beef, usually larded, with a thick sauce made of carrot, parsley and cream, served with dumplings. Often served with a cream topping, a teaspoon of cranberry ] and slice of lemon. | ||
Revision as of 10:19, 27 January 2006
Roast pork with dumplings and cabbage (vepřová pečeně s knedlíky a se zelím, coloquially vepřo-knedlo-zelo). There are two variants of preparing the cabbage (cole), Bohemian and Moravian. Bohemians prefer the cabbage to be sour, so they prepare the dish from sauerkraut. In Moravia it is preferred sweeter and so is prepare from fresh cabbage, or by adding some sugar, if the fresh variety is not accessible.
This dish is considered the most popular Czech dish; However, although a majority of people like it, it is rather more of a myth than a fact.
Marinated beef tende (svíčková na smetaně or simply svíčková). Roast beef, usually larded, with a thick sauce made of carrot, parsley and cream, served with dumplings. Often served with a cream topping, a teaspoon of cranberry compote and slice of lemon.
There are a lot of people, who can't resist, svíčková if they see it on the menu, so it's probably a better representative of the most popular Czech dish.
Fried cheese (smažený sýr). Maybe the less noble, but the most contemporary of Czech national dishes. The slice of cheese (usually Edam or similar type) about 1 cm thick, bread-crumbed like Wiener schnitzel, and fried either on a pan or in deep fryer, served with potatoes, fries or mashed potatoes and tartar sauce. Simple, easy, flavorful.
Bramborák (regionally called cmunda or vošouch - in Pilsen). A fried pancake make of rough-grated raw potatoes (brambory in Czech), flour, milk and sliced saussages, spiced with marjoram, salt and pepper. Usually sized to fit the cooking dish. Sometimes prepared without meal; this variant can be made smaller and eaten as side dish.
(There is a similar dish from the Slovakian-Ruthenian borderland called harula, prepared with less milk and fat, baked on tin in oven, instead of frying.)
Plum dumplings (švestkové knedlíky). Whole plums (including the stones) coated with potato dough and boiled. Served with a lot of pork fat and milled poppy and sugar.
Maybe, this dish is just a Moravian regional food. But, certainly, it's a seasonal food prepared at the time of plum harvest.
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