Czech cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Czech cuisine is the traditional cuisine of the Czech Republic. It is characterized by a strong emphasis on meat dishes, especially pork, beef and chicken, as well as a variety of side dishes made from starches, such as potatoes and dumplings. Czech cuisine also includes a wide range of soups, salads, and desserts.

History[edit | edit source]

The history of Czech cuisine can be traced back to the Middle Ages, when food was primarily used for sustenance and the variety of ingredients was limited. Over time, Czech cuisine has been influenced by neighboring countries, such as Germany, Austria, and Hungary, resulting in a diverse and rich culinary tradition.

Main Dishes[edit | edit source]

The main dishes in Czech cuisine often consist of a meat and a side dish. One of the most popular dishes is Svíčková, a marinated sirloin served with creamy sauce and dumplings. Another traditional dish is Goulash, a stew made from beef, onions, and spices, often served with bread dumplings.

Soups[edit | edit source]

Soups play an important role in Czech cuisine. Kulajda is a traditional Czech soup made from sour cream, potatoes, dill, mushrooms, and a poached egg. Another popular soup is Česnečka, a garlic soup often served with croutons.

Desserts[edit | edit source]

Czech desserts are often made from dough and fruit. Trdelník is a traditional Czech dessert, a kind of spit cake made from rolled dough, wrapped around a stick, grilled and topped with sugar and walnut mix. Another popular dessert is Medovník, a honey cake with layers of sweet cream.

Beverages[edit | edit source]

The Czech Republic is famous for its beer, known as Pilsner. In addition to beer, the Czechs also produce a variety of spirits, such as Becherovka, a herbal bitters, and Slivovitz, a plum brandy.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD