Czech Cuisine - Soups

Soups

Soup (polévka coloquially polívka) plays an important role in Czech cuisine.

Common soups you can find in Czech restaurants are beef, chicken or vegetable broth with noodles (optionally with liver or nutmeg dumplings)

garlic soup (česnečka) with croutons (optionally with minced sausage, raw egg, cheese) and

cabbage soup (zelňačka) sometimes with minced sausage.

Other soups, even more cooked at home, are pea (hrachovka),

bean or lentil soup (fazolová or čočková polévka),

goulash soup (gulášovka),

dršťková - made from "dršťky" - stomachs of cattle or pork stomachs are used, cutted into little pieces and cooked into soup with other ingredients (meat can be substituted by the oyster mushroom).

potato soup (bramboračka),

fish soup (rybí polévka)(carp broth is often served on Christmas),

champignon or other mushroom soup (houbová polévka),

tomato soup (rajská polévka),

vegetable soup (zeleninová polévka),

onion soup (cibulačka),

bread soup (chlebová polévka),

kulajda - is typical South Czech soup containing watter, cream, spices, mushrooms, egg, dill and potatoes. It is typical in its thickness, white color charakteristic taste. Basic ingredient is mushrooms which gives it nice scent.

(kyselo) regional specialty from sourdough (yeast), mushrooms, cumin and fried onion. Additionally assortment of mixed vegetable soups, adding milk or cream.