Cooking in a Czech manner implies you know exactly what condiments to mix in the same dish. For a special Czech beef soup, you have to use beef bones, chopped onions, carrots, one bay leaf, cabbage, paprika and water. You also need to add Tabasco sauce, parsley, lemon juice, sugar, tomatoes and sauerkraut of desired. The roast pork with dumplings and sauerkraut (the national dish), is best prepared over open fire to give the pork meat the special flavor it needs. Some traditional dishes have been kept for ages, since Czechoslovakia was still a united country, such as the holiday cookies baked from flour, butter, sugar, egg yolks, vanilla, cardamom, allspice, chopped pecans and strawberry jam. Kolaches, the national pastry, is certainly available in all parts of the country, and most time prepared in the same way, from milk, sugar, beaten egg, butter, yeast and flour. The filing may differ, from fruit jams to chopped nuts and poppy seeds.
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