Taste of the Czech Republic: Insights into Traditional Cuisine

Taste of the Czech Republic: Insights into Traditional Cuisine

Here you will find ✨all the treasures of Czech cuisine✨ in one place. What to taste and what to pass on when experiencing Czech culinary delights? Let me give you a quick entrée to the Czech food culture! Grab yourself a tasty snack and get ready to indulge in the flavors of the Czech Republic!
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Really important for the picture of Czech cuisine as we know it today was the period of Austria-Hungary. During that time, dishes arriving from surrounding areas became domesticated. The influence of German and Austro-Hungarian cuisine, which was itself a mix of many cultures and traditions, was evident. Goulash, Hungarian sausages and pepper stew from Hungary, beef broth with liver dumplings and schnitzel from Austria, and sausages, roasted pork knee, and fruit dumplings from Bavaria. Influences of Bavarian cuisine were already present here long before the Habsburg Empire. Therefore, it is difficult to assess which dishes are purely Czech; a more precise term might be Central European.

A significant figure for the further development of Czech cuisine is Magdalena Dobromila Rettigová, whose cookbook published in 1826 essentially established the image of today's Czech cuisine.

What sets Czech cuisine apart?

It is characterized by thicker soups with roux and many types of sauces with braised meat, both with a base of cooked or braised vegetables, often with cream, and roasted meats with natural sauces. Also by many types of cakes and pastries. Mushroom foraging is also widespread in the Czech Republic, and mushrooms are a relatively common ingredient in dishes. A typical Czech menu usually consists of two or more courses - traditionally starting with soup, followed by the main course, and complemented by dessert, compote, or vegetable salad.

Traditional meals 🍽️

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