Czech food recipes

Czech foods are more contemplatable than ever if you dare to dive in. Laying in the center of Europe, this country shares countless dishes with its

Smažený sýr, also called "smažák," is very popular in the Czech Republic. It’s a classic found on the menu in nearly every restaurant. Czech fried cheese is easily made at home. ➜ What Is Czech Fried Cheese? Czech fried cheese, known as Smazeny syr, is a slice of semi-hard cheese, about 1/2 inch (1 cm)...Read More

The Czechs are champions at making potato salad. Believe me, the Czech one tastes the best of all! We call our potato salad “Bramborový salát” in the Czech Republic, and you’ll find it most often on the table as a salad for Christmas Eve dinner served with fried carp or schnitzel. ➜ What is Czech...Read More

Vegan Czech Dumplings (Knedlíky) are perfect to serve with goulash or stews. You only need 5 basic ingredients to make them!

Valašský Frgál is a sweet Czech specialty made nowhere else in the world. Wallachian frgál tastes a bit like butter and smells like rum and could be filled with pears, tvaroh cheese, poppy seeds, plum butter, blueberries, and other fruit fillings. ➜ What Is Wallachian Frgál? Frgál is a special kind of kolach, made from...Read More

Guide to typical Czech food - 25 traditional dishes & desserts explains cuisine divided into vegetarian dishes, soups, meat dishes, sweets and drinks.

This is a traditional Czech recipe for bread dumplings (houskovy knedlik). They usually accompany roast loin of pork and braised sweet-sour cabbage.

These pretty hand sized pastries will greet your morning with their cheerful fruity fillings and ultra soft bread. I like to make a variety of fillings, but choose your favorite. Top them with a Czech style streusel (posypka) or nuts for a little extra crunch and gild the lily.

Kulajda is a thick and creamy Czech mushroom soup with potatoes and dill. It has a well-balanced sweet and sour flavor profile similar to Borscht. And it’s quick and easy to make in just 30 minutes!

Kolaches are a pastry brought to the American Midwest by Czech immigrants during the mid and late nineteenth century and made popular throughout the region, especially in Texas.