Czech Cuisine - Other Dishes

Other Dishes

Mushrooms are often used as in Czech Republic they grow a lot in many kinds in forests and many people like to pick them up even though it requires their good knowledge. Bolete, parasol mushroom and others are often found. In the shop you can buy žampiony (champignons), hlíva the (oyster mushroom), shii-take, Jew's ear and dried forest mushrooms.

Smaženice - shallow-fried mushrooms. Minced/diced onion is fried in oil or butter, chopped mushrooms are added, and flavoured with grounded cumin, salt and additionally pepper (to taste). Houbový Kuba Mushroom Jacob is meal prepared from cooked hulled grain (barley), than strained, mixed with cooked mushrooms, fried onion, grounded garlic. fat and bit of black pepper, and finally baked in the oven. It is served at Christmas.

Mushrooms are often triplecoated and fried. There is couliflower fried In the Czech triplecoat too. Next are rings of onion covered in batter and fried.

One of the traditional dishes is noodles with (grounded) poppy seeds called (Nudle s mákem) with smooth sugar and warm butter. They are usually homemade.

Another similar dish is potato cones with poppy seeds (Bramborové šišky s mákem), called cones (šišky) as they resemble cones of a coniferous tree.

Omelettes (omeleta) are often served with peas.

Pancakes (palačinky") of plate size or palm size are common.

The most traditional vegetables are carrot, celery and parsley, turnip, cauliflower, salad, onion, leek, garlic, cabbage, kale, chives etc. In gardens you can find also tomatoes, bel peppers, courgette, pumpkin, melons etc., sunflower, poppy, potatoes, beet etc. etc. (lately also corn and many others)

Peas (hrách) and Lentils (čočka) are for Czech people legumes (luštěniny) and together with bean pods are the most common. They can be found in the form of soup (often with croutons) or as cooked mash. They are served with pickled cucumber, and fried onion, ocassionally with sausage or smoked meat. Often with fried egg called volské oko (bulls eye). Volské oko is often served with bread or potatoes and spinach.

Šoulet (Shoulet) is boiled peas mixed with barley, fat and other ingredients.

Žemlovka is a baked dish from layers of sliced rolls or buns called žemle and sliced apples. It can be done with milk and/or eggs. It is served with cinnamon and often with raisins.

Štrůdl or závin (Strudel) can be sweet, with apples and raisins or walnuts or grated coconut, often with a cherry filling, or savoury, with cabbage, spinach or meat.

Semolina porridge (krupicová kaše) with cinnamon and slice of butter on the top is made for kids.

filled bel peppers (plněné papriky) - stuffed with meat or rice with vegetables.

Lečo is Lecsó coming in as hungarian influence.

Špagety (Spaghetti) coming in as Italian influence.

Eggs are often used in Czech Cuisine as many families were (not in cities) breeding hen. míchaná vajíčka are scrambled eggs are common. Fried egg called volské oko (bulls eye) and soft-boiled eggs and hard-boiled eggs too. Stuffed eggs are made from hard-boiled eggs, shell is peeled, egg is cut in half. Yolk is carefully taken out into separate bowl, mixed with salt mustard and spices and stuffed back. It can be decorated.

Dairy products (mléčné výrobky) has its place in Czech kitchen too as Cattle was often bred in barns.

Note: In Czech Republic, there are also people who do not eat meat (vegetarians), those who do not eat meat, eggs and products from milk (vegans) and other people on specific diets like gluten free diet, raw food diet (per Dr. Walker, etc.), non combined food diet (per natural hygiene promoted by H. Diamond, etc.), diet based on body Ph (foods which are creating acidity in body are avoided, for example per Robert O. Young) etc. etc.