Czech cuisine

Czech cuisine (Czech: česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote (kompot). In Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces, are popular dishes.

Side dishes

Dumplings (knedlíky) (steamed and sliced bread-like) are one of the mainstays of Czech cuisine and are typically served with meals. They can be either wheat or potato-based, and are sometimes made from a combination of wheat flour and dices made of stale bread or rolls. Puffed rice can be found in store-prepared mixtures. In contrast to Austrian cuisine, Czech dumplings are made into larger rolls and sliced into smaller servings prior to consumption. Smaller Czech dumplings are usually potato-based. When served as leftovers, sliced dumplings are sometimes pan-fried with eggs. Czech potato dumplings are often filled with smoked meat and served with spinach or sour cabbage. Fried onion and braised cabbage can be included as a side dish.