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Encyclopedia > Czech cuisine
Vepřo-knedlo-zelo (Roast pork with dumplings and cabbage)
Vepřo-knedlo-zelo (Roast pork with dumplings and cabbage)

Czech cuisine has both influenced and been influenced by the cuisines of surrounding counties. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Image File history File links Download high-resolution version (1784x1300, 540 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Czech cuisine ... Image File history File links Download high-resolution version (1784x1300, 540 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Czech cuisine ...


Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the occasional exception of fresh trout, and carp, which is served at Christmas. This article or section does not cite its references or sources. ...

Contents

Side Dishes

Knedlíky (boiled sliced dumplings) are one of the mainstays of Czech cuisine and are quite often served with meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread, rolls, or a combination of ground beets and well-mulched cabbage. They are typically large and served cut into slices, in contrast with the smaller dumplings found in Austrian cuisine. A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... This page may meet Wikipedias criteria for speedy deletion. ... The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. ...


Meat Dishes

svíčková na smetaně'

Roast pork with dumplings and cabbage (vepřová pečeně s knedlíky a se zelím, colloquially vepřo-knedlo-zelo) is considered the most popular Czech dish. There are two variants of preparing the cabbage, 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. But these variants aren't strict, and either may be available in each region. Image File history File links Download high-resolution version (1524x1444, 322 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Czech cuisine ... Image File history File links Download high-resolution version (1524x1444, 322 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Czech cuisine ... Percentages are relative to US recommendations for adults. ... Flag of Bohemia Bohemia (Czech: ; German: ) is a historical region in central Europe, occupying the western and middle thirds of the Czech Republic. ... Flag of Moravia Moravia (Czech and Slovak: Morava; German: ; Hungarian: ; Polish: ) is a historical region in the east of the Czech Republic. ... Sauerkraut and sausage on a plate Percentages are relative to US recommendations for adults. ...


Marinated beef sirloin (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. A compote is a sweet cooked preparation of whole or cut fruit (such as apples, pears, cherries, strawberries, plums) and sugar, usually more liquid in consistency than jams, jellies or preserves. ...


Snacks

Fried bramboráky
Fried bramboráky

Since beer culture is a big part of Czech life, many important Czech dishes and cheeses are usually eaten as pub fare. Image File history File links Download high-resolution version (1484x858, 408 KB) Kartoffelpuffer Photographer: Clemens Pfeiffer, 1190 Wien Orginal Version: Image:Schweizerhaus06. ... Image File history File links Download high-resolution version (1484x858, 408 KB) Kartoffelpuffer Photographer: Clemens Pfeiffer, 1190 Wien Orginal Version: Image:Schweizerhaus06. ...


Bramboráky (regionally called cmunda or vošouch in Pilsen) are fried pancakes made of rough-grated raw potatoes (brambory in Czech), flour, milk and sliced sausages, spiced with marjoram, salt, pepper and garlic. Usually sized to fit the cooking dish. Sometimes prepared without meat; 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, addition of onion, baked on tin in oven, instead of frying. Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ...


Cheese

Smažený Sýr (colloquially, smažák) is maybe the less noble, but the most contemporary of Czech national dishes. A slice of cheese (usually Edam) about 1 cm thick is coated in bread-crumbs like Wiener schnitzel (which is very popular, also) and fried either on a pan or in deep fryer, and often topped with tartar sauce. Smažený sýr is a cheese-based Czech appetizer or side dish. ... Edam is a Dutch cheese that is traditionally sold as spheres with pale yellow interior and a coat of red or yellow paraffin. ... Schnitzel with roast potatoes Wiener schnitzel (from the German Wiener Schnitzel, meaning Vienna-style veal cutlet) is a traditional Austrian dish. ... Chicken with tartar sauce Tartar sauce or tartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. ...


Nakládaný hermelín is a soft cheese, similar to Camembert marinated with peppers in oil. Hermelin can also be deep fried as above. Camembert is a commune located in the Orne département of the Basse-Normandie région in France. ...


Utopenci (literally "drowned men") are pickled bratwursts. Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Bratwurst with sauerkraut and potatoes A bratwurst is a sausage composed of pork, beef, and sometimes veal. ...


Pivní Sýr (beer cheese) is a soft cheese, usually mixed with raw onions and mustard, and spread on bread.


Niva is a a blue cheese, originally made in the town of Niva in the Prostějov district. Bleu cheese, or blue cheese is a general classification of cows milk, sheeps milk and/or goats milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mould. ... ProstÄ›jov (-Czech, German: Prossnitz) is a city in the Olomouc Region of the Czech Republic. ...


Olomoucké tvarůžky maturing cheese with strong odour, invented by Josef Wesselss 131 yrs. ago. It's made in Loštice, small town in Moravia. Tradition of making this cheese dates since 15th century. Tvarůžky can be fried, marinated or added to bramborák i.e.


Desserts

Christmas cookies (vánoční cukroví)
Christmas cookies (vánoční cukroví)

Fruit dumplings (ovocné knedlíky) are mostly made using plums (švestkové knedlíky). Whole plums (including the stones) are coated with potato dough and boiled., then served with a lot of butter, sugar and milled poppy or tvaroh. Different varieties of fruit dumplings include strawberry or peach. They can be also eaten as a main dish, not simply dessert. Image File history File linksMetadata Download high-resolution version (2445x2017, 1908 KB) Other versions File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): List of Christmas dishes Czech cuisine Metadata This file contains additional information, probably added from the... Image File history File linksMetadata Download high-resolution version (2445x2017, 1908 KB) Other versions File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): List of Christmas dishes Czech cuisine Metadata This file contains additional information, probably added from the...


Kolache (Koláče) is a type of pastry consisting of fillings ranging from fruits to cheeses inside a bread roll. Kolache with apricot filling A kolache (also spelled kolace, kolach, or kolacky, from the Czech and Slovak plural koláče) is a type of pastry consisting of fillings ranging from fruits to cheeses inside a bread roll. ... Pastry is the name given to various kinds of dough made from ingredients such as flour, butter, shortening, baking powder and/or eggs that are rolled out thinly and used as the base for baked goods. ... Two rolls Bread Rolls at a bakery Bread Rolls in a basket A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. ...


Vánočka is prepared for Christmas, along with many kinds of biscuits and sweets (vánoční cukroví). Vánočka is a traditional Czech bread, baked at Christmastime. ... Christmas is an annual holiday that marks the birth of Jesus Christ of Nazareth. ...


Beverages

Aside from Slivovitz, Czech beer and wine, Czechs also produce two uniquely Czech liquors, Fernet Stock and Becherovka. Kofola is a non-alcoholic Czech soft drink. Note: This page or section contains IPA phonetic symbols in Unicode. ... Map of Czech Republic made up of beer caps. ... Many regions of the Czech Republic have large wine producing areas. ... A bottle and glass of Fernet Stock Fernet Stock is a herbal bitter liqueur made in Plzeň-Božkov, Czech Republic. ... Becherovka bottle Becherovka   is a herbal bitter liqueur made in Karlovy Vary in the Czech Republic, flavored with anise seeds, cinnamon, and approximately 32 other herbs, first sold in 1807. ... Kofola is a carbonated soft drink produced in the Czech Republic and Slovakia. ... A soft drink is a drink that contains no alcohol. ...

Wikimedia Commons has media related to:
Food from the Czech Republic

Image File history File links Commons-logo. ... Wikimedia Commons logo by Reid Beels The Wikimedia Commons (also called Commons or Wikicommons) is a repository of free content images, sound and other multimedia files. ...

Links

  • Cooking Czech - Czech Recipes for North American Kitchens http://www.rampouch.com/cookingczech.html
  • Cordon Blue in Czech - Czech Kitchens Vocabulary http://www.slovodne.cz/slovodne/gordon-blue/
  • Czechoslovak Restaurant London - Czech Traditional Menu

  Results from FactBites:
 
Czech cuisine - Wikipedia, the free encyclopedia (507 words)
Czech cuisine has both influenced and been influenced by the cuisines of surrounding counties.
Knedlíky (Dumplings) Knedlíky, boiled sliced dumplings, are one of the mainstays of Czech cuisine and are quite often served with meals.
A fried pancake made of rough-grated raw potatoes (brambory in Czech), flour, milk and sliced sausages, spiced with marjoram, salt, pepper and garlic.
Czech Republic - Wikipedia, the free encyclopedia (1867 words)
The Czech landscape is quite varied; Bohemia to the west consists of a basin, drained by the Elbe (Czech: Labe) and Vltava rivers, surrounded by mostly low mountains such as the Sudeten with its part Krkonoše, where one also finds the highest point in the country, the Sněžka at 1,602 metres (5,256 ft).
The majority of the inhabitants of the Czech Republic (95%) are ethnically Czech and speak Czech, a member of the Slavic languages.
The Czech parliament (Parlament) is bicameral, with a Chamber of Deputies (Poslanecká sněmovna) and a Senate (Senát).
  More results at FactBites »

 
 

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