4. Background:
“Grandma s“ dish, delicious though often
too filling
5. Ingredients:
8 cups of cabbage chopped (1 head)
2 cans of tomatoes
2 teaspoons salt
3/4 teaspoon tabasco
1/4 cup of parsley - chopped
3 tablespoons lemon juice
3 tablespoons sugar
1 can sauerkraut
1 kg beef bones
1 cup onion finely chopped
3 carrots chopped
2 cloves of garlic minced
1 bay leaf
1 kg short ribs (beef)
1 tablespoon leaf thyme (dried)
1/2 teaspoon paprika
8 cups water
6. Directions:
Put onion, carrots, bay leaf, garlic and beef bones
into roasting pan. Top with short ribs and
sprinkle with paprika and thyme. Place into oven
and cook at 450 degrees for 30 minutes. Take
meat and vegetables out and place them in large
pot. Add cabbage, tomatoes, water, tobasco and
salt and bring to boil. Simmer 1.5 hours. Take fat
off. Add sugar, sauerkraut, parsley, and lemon
juice. Cook for 1 hour. Remove short ribs and
bones from pot. Remove all meat from bones.
Slice meat into pieces and place back. Cook for
additional 7 minutes.
8. Background:
considered the most delicious food by
many people
popular for generations and noted in the
first Czech cookery book by M.D.
Rettigova in 1826.
9. Ingredients:
1 kg tenderloin beef
1 slice of bacon, sliced
4 carrots, chopped
2 celery roots, chopped
2 parsleys, chopped
1 onion chopped
4 pcs allspice
4 pcs peppercorn
3 bay leaves
thyme
black pepper
250 g sour-cream
3 tblsp flour
1 tblsp sugar
lemon juice
butter, oil
water
salt
10. Directions:
Day before: Marinate beef for 24 hrs before cooking: using a
small knife insert little pieces of bacon into the meat. Put the
meat into a pan, season well with salt and black pepper, thyme,
allspice, bay leaves and cover it with chopped vegetables. Pour in
oil. Add a little water, cover the pan and refrigerate. Turn the
meat in the marinade occasionally.
Next day: Put the meat and marinade into a roasting pan, place
butter on top and put it in a preheated oven (175C). Roast for 1
½ hours. Take the roast out of the pan and pour all remaining
liquid and the vegetables into an extra pan. Put the meat back in
the pan and the oven to keep warm. Meanwhile, puree the liquid
and vegetables.
For the sauce: Combine flour and sour cream in a saucepan. Heat
to a low boil while slowly pouring the vegetable puree into it. Add
lemon juice and sugar. Don't let it boil now.
Serve slices of the tenderloin with dumplings: ladle the sauce
over. Can be trimmed with whipped cream and cranberries.
12. Background:
known since Middle Ages
in 19 century got the name “knedlík“ from
German “knoedel“
popular as part of Pork-Dumplings-
Cabbage
best with beef tenderloin and
sauce, goulash, svíčková roast beef
Czech cuisine also has potato
dumplings, liver dumplings, cottage
dumplings,…
13. Ingredients:
½ kg flour
pinch of sault
¼ litre milk
¼ litre lukewarm water
2 eggs
2 buns
14. Directions:
Pour flour into bowl, add eggs, pinch of
salt and lukewarm water. Add buns cut
into pieces. Prepare denser dough, shape
dumplings, cover them with towel and let
rise. Then cook for 20 minutes in boiling
water.
16. Background:
classical Czech pleasure
side dish with Vienna Schnitzel or fish
Together with fried carp it is a traditional
Czech Christmas dish
17. Ingredients:
boiled potatoes 1kg
a glass of mayonnaise
hard boiled eggs 2 pc
salami 200 grams
pickled gherkin 2 pc
pickled red pepper – 1 pc
salt, pepper
onion 1 pc
cannikin of peas
18. Directions:
Peel off potatoes, eggs and onion. Cut
potatoes, onion, eggs, salami and red
pepper to small pieces. Put in a bowl and
add glass of mayonnaise, salt, pepper and
a cannikin of peas. Toss the salad and put
the bowl to cold.
20. Background:
Czechs usually have it with coffee in the
afternoon or for breakfast.
It is a popular dessert known from our
grandmothers and passed from generation
to generation.
The history goes back to the 15th
century, when we began using the Czech
name “Bábovka“ for it.
22. Directions:
Beat egg yolks, sugar, vanilla sugar and
butter thoroughly. Add gradually flour
blended with baking powder, nuts, cream
and grated chocolate. Finally carefully fold
in stiff beaten egg whites. Pour the dough
into a buttered and floured form and put
to bake in a preheated oven. Bake slowly
at medium temperature.
