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Czech Recipes:

Last post Jan 14, 2016 2:11 AM by marils . 153 replies.

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  • Czech Recipes:
    Czech Cooking is known for its stick-to-the-ribs qualities. Definitely a meat & potato regimen, Czech cooking is nonetheless delightfully satisfying and can be very healthy. The favorite meat is pork, followed by fowl, notably goose and duck. Most meals involve cheeses, cream sauces and rich desserts.

    Somebody said : “Czech food requires a reprogramming of the culinary mind-set: Fat is flavor, grease is good and cholesterol is your friend. If this sounds liberating, then roll up your sleeves and pull up a chair.”

    My family heritage is pure Czech - both sets of grandparents came from Czechoslovakia in the late 1800's, and brought along their traditions and recipes. I intend to share some of these recipes, and will be adding to them from time to time. PLEASE feel free to add any recipe that you may have in your collections. ENJOY

  • RE: Czech Recipes:
    Roasted Pork (Veprove)
    Serving Size : 6
    Categories : Czech - Bohemian Cuisine

    4 pounds pork loin

    Season with salt, pepper (and caraway seeds, opt.) I always also use onion and garlic powder or place cloves of garlic into slashes in the meat.

    Three methods of cooking: 1. Pre heat oven to 450°. Place roast in open roaster and bake for 10-15 minutes, the turn heat down to 325-350° and cover roast and continue to bake 2 hours or until internal temperature reaches 160°, uncover and baste often for 30 minutes (may add water if necessary). 2. Sear meat in large skillet, then place in roaster or deep pan, cover roaster and bake aprox. 2 hours, then uncover and baste for 30 minutes. 3. Wrap in foil or place in covered roaster. Precook for about 2 hours in a 325 - 350 degree oven. Unwrap meat, prick fatty portions. Roast for 30 min. adding water and basting the loin, turning every 5 minutes until golden brown.

    Prepare and cook cabbage or sauerkraut and dumplings.

    From the remaining juices, skim off fat, add water (and flour paste to thicken if desired). Cook 5 minutes.

    Let roast rest 10 minutes before slicing.

    Note: Beef Roast can be made the same way.

    NOTES : Pork, sauerkraut and dumplings (Veprove, Knedlik a Zeli) is a national (Sunday) Czech dinner and it is said it should be washed down with Pilsener beer (the famous native drink).
    This meal was served in my home while I was growing up about every other Sunday, and of course at the Holidays. I continue to serve this family meal on Christmas (because it is our tradition and it is delicious and there isn't anyone who doesn't go for seconds)
  • RE: Czech Recipes:
    Bohemian (Czech) Sauerkraut (Kysele Zeli)

    Serving Size : 6
    Categories : Czech - Bohemian Cuisine

    1 large can sauerkraut -- drained
    1 large onion -- chopped
    4 strips bacon -- chopped
    1 medium potato -- grated
    salt and pepper -- to taste
    1/2 cup brown sugar -- packed
    1 tablespoon vinegar
    1 teaspoon caraway seed if desired

    Fry bacon and onions until soft.

    Drain liquid from sauerkraut (it may be washed off and drained, and once again if it is too sharp - but is not really necessary), add caraway to taste, if desired, and enough water to cover (1-2) cups water, potato, salt & pepper, (and caraway seed if used ) brown sugar and vinegar. Bring to boil.

    Cook on simmer for 45 min. to 1 hour covered.

    "Serve with pork or duck and dumplings for a traditional Bohac dinner. This is always a part of Christmas Eve Dinner at our house."

    NOTES : Caraway seed is definitely a staple in Bohemian households. I love the flavor, but I have never liked to bite into the seed itself. May place caraway seed in a cloth bag while cooking and then remove prior to serving.
  • RE: Czech Recipes:
    a great site for czech recipes is
  • RE: Czech Recipes:
    Kynute Knedliky (Raised Dumplings)

    Serving Size : 12
    Categories : Czech - Bohemian Cuisine

    1 pound flour
    1/2 cup milk
    1 tablespoon salt
    1 egg yolk
    1 egg
    1 teaspoon sugar (for yeast)
    1/2 ounce yeast

    Sift four and sugar, crumble yeast and 1/2 cup lukewarm milk. Let set until yeast bubbles up.

    Add 1 tbsp. salt, egg and yolk. Mix until dough is smooth.

    Toast lightly 4-5 slices of stale bread. Cut into small croutons. Fold into dough.

    Let rise til aprox. double in size.

    Divide into oblong dumplings, size of large orange. Place into pot of salted boiling water or broth.

    Cook 10 minutes, turn over and cook another 10 minutes.

    Cut with string. Serve. (to reheat - steam)

    Serving Ideas : Serve with Veprove (Roasted pork or duckling) and cabage or sauerkraut. Drizzle drippings or gravy over dumplings. MMMMMMM good!!!

    NOTES : A must at our family holidays.
    If you can not get these to come out good, there is always Chateau Dumplings in the frozen food section of my grocery store.
    I have to confess that I cheat now a days and buy these (they are very good).
    (Sometimes these dumplings "fall" and do not rise properly when cooked. The first ones come out fine, but occassionally the last one doesn't.) Dad had better luck making these and in his retirement years when he did the cooking, he would make these for Christmas Eve. dinner.
  • RE: Czech Recipes:
    Houskove Knedliky (bun-dumplings)

    Serving Size : 12
    Categories : Czech - Bohemian Cuisine

    1 pound farina (or Flour)
    2 cups lukewarm water
    1 scant cup milk
    3 eggs
    1 tablespoon salt
    5 large old buns, horns or white bread

    Cut (old) buns, horns or white bread into small croutons. If fresh, toast so they are crisp.

    Mix water, milk, eggs and salt, keep adding farina or flour until dough is smooth and makes bubbles and doesn't stick to the bowl.

    Mix in croutons, made from stale bread..

    Divide into 4 parts, form oblong ball dumplings. Let set for about 30 min.

    Place into salty boiling water or broth, cook for about 25 minutes. Cut with a string.

    Serve with Veprove (roasted pork) and cabbage or sauerkraut. Pour drippings or gravy over dumplings. MMMMMMMMMMMMM good!!!
  • RE: Czech Recipes:
    Bohemian Potato Dumplings

    Serving Size : 10
    Categories : Czech - Bohemian Cuisine

    4 Medium potatoes
    2 tablespoons cream of wheat
    1 teaspoon salt
    1 egg
    1 cup flour

    Peel and cook potatoes in a small amount of water til tender. Put through a ricer and cool. Add remaining ingredients ( except the flour) and blend well.

    Add enough flour to make a fairly stiff dough. Roll on a floured board into 1 1/2 in. roll. Cut into 1 1/2 in. pieces.

    Drop pieces into a large pot of simmering water and cook, uncovered for 20 min, turning dumplings occasionally with a fork. Remove from water and drain.. Pour a little melted butter or margarine over the dumplings just before serving.
  • RE: Czech Recipes:
    Cabbage Patties (Zelne Karbenatky)

    Recipe By :
    Serving Size : 4
    Categories : Czech - Bohemian Cuisine

    3 slices bacon (chopped into 1/2 inch pieces)
    2 cups fried chopped cabbage
    2 knockwurst -- sliced into 1/4 inch slices
    salt and pepper
    1 cup breadcrumb (approximately)
    2 eggs
    1/4 cup flour
    1/2 cup oil

    Fry bacon until cooked through and add to cabbage. Add knockwurst, salt, pepper, eggs, and enough bread crumbs to form a semi firm dough. Shape into desired size patties (aprox. 4), roll in flour and cook in oil over medium high heat until cooked through. Usually about 5-7, minutes each side depending on size.

    "A simple Czech recipe. Especially good if you have some left over cabbage."
    "Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952"


    •Cabbage is considered Russia's national food. Russians eat about seven times as much cabbage as the average North American.

    •There is a legend told to children that babies come from Cabbage Patches.

    •There is also an old tale that the Man on the Moon was banished to this remote abode after being caught stealing a cabbage from his neighbor on Christmas Eve.
  • RE: Czech Recipes:
    Csirke Paprikash (Chicken Paprika)

    Serving Size : 6
    Categories : Czech - Bohemian Cuisine

    1 medium onion -- thinly sliced
    1 can mushroom stems and pieces(or fresh mushrooms) -- drained
    3 tablespoons butter -- melted
    2 tablespoons paprika
    1 tablespoon vinegar
    1/3 cup flour
    1/4 teaspoon salt
    1/4 teaspoon celery salt
    1/4 teaspoon pepper
    6 chicken breast halves (or whole chicken, cut up) -- skinned and boned
    1 cup water (or chicken stock)
    1 chicken flavored bouillon granules
    1 8 oz. carton sour cream
    1 package (8 oz.) medium egg noodles
    1 tablespoon butter -- melted
    fresh parsley -- chopped

    Saute onion and mushrooms in 3 T. melted butter in a large skillet until tender; stir in paprika and vinegar.

    Combine flour and next 3 ingredients; stir well. Dredge chicken in flour mixture. Add chicken to vegetable mixture in skillet, and cook 3-4 min. on each side or until golden brown. Add water and bouillon. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove from heat and stir in sour cream.

    Prepare noodles according to package directions; drain well. Toss noodles with 1 T. butter and parsley

    Serving Ideas : To serve, arrange chicken over noodles; top with sauce.

    NOTES : Serve with bread knedliky (dumplings) or noodles.
  • RE: Czech Recipes:
    Czech Cabbage/Sauerkraut Soup (Zelna Polevka)

    7 C. Water
    4 C. Cabbage -- shredded
    1 1/2 oz. Bacon -- chopped
    1/2 med. Onion -- chopped
    1 Tbs. Olive Oil
    2 3/4 Tbs. Flour
    1 Bay Leaf
    6 whole Allspice berries
    2 tsp. dried Marjoram 2 Beef Bouillon cubes
    1/4 tsp. fresh ground Black Pepper
    1/2 lb. Czech Sausage -- cubed
    1 1/2 Tbs. Garlic -- chopped fine or crushed
    2 med. Potatoes -- peeled & cubed
    1/4 tsp. Caraway seeds
    1/2 C whole Milk
    1/4 C Whipping Cream
    * Paprika & Sauerkraut

    Contiued on next post
  • RE: Czech Recipes:
    Bring water to boil in a large soup pot. Drop cabbage into water and cook until slightly tender about 15 min.).

    Meanwhile, heat a small skillet and saute bacon and onion over medium heat until bacon is slightly crisp and onion is transparent. Remove bacon from skillet and add olive oil to drippings.

    Stir in flour and continue to stir until a golden roux is made. Stir roux into cooking cabbage, then add bacon, onion, bouillon, bay leaf, allspice, marjoram and pepper. Continue to simmer over low heat stirring occasionally to make sure bouillon is dissolved.

    Heat a medium skillet and saute sausage over low heat. Add sausage to soup along with garlic.

    Meanwhile, cook potatoes in lightly salted water with caraway seeds until barely done. Drain potatoes and add to cabbage and simmer soup about 15 minutes more or until potatoes are completely done.

    Stir in milk and cream and correct seasonings to taste. The amount of milk and/or cream can be adjusted according to how thick you want the soup. Potato water can be used to adjust the texture of the soup if necessary.

    Garnish with chopped fresh or crushed dried parsley and serve with sourdough rye bread.

    To make a Valachian-style soup, substitute sauerkraut for cabbage and add red sweet paprika or Hungarian-style sweet paprika. This is a very hearty soup and can be considered a meal.
  • RE: Czech Recipes:
    RE: Soup

    Czech Cusine:
    A Czech meal is often started with soup (poléévka). Some popular Czech soups are:
    - potato soup (bramborováá poléévka or brambora cka)
    - garlic soup ( cesnekováá poléévka or cesne cka)
    - chicken noodle soup (ku recíí poléévka s nudlemi)
    - beef soup with liver dumplings (hov ezíí poléévka s jáátrovýými knedlíí cky)
    - sauerkraut soup (zelnáá poléévka or zel na cka)
    - dill soup, made from sour milk (koprováá poléévka or koprovka)
  • RE: Czech Recipes:
    Czech Mushroom Soup

    Categories : Czech - Bohemian Cuisine

    4 cups water
    1 teaspoon salt
    1 teaspoon caraway seed
    4 potatoes peeled and diced
    4 tablespoons flour
    4 cups sour cream
    1 pound mushroom sliced
    1 tablespoon fresh chopped dill weed
    1/8 teaspoon ground black pepper
    2 eggs

    Combine water, salt and caraway seed in a large saucepan. Bring to a boil, all potatoes. Boil, covered for 15 minutes. Meanwhile stir flour into sour cream.

    Stir flour mixture into potato mixture. Add mushrooms, cover; simmer for 10 minutes.

    Remove from heat; add dill and pepper. Mix gently.

    Measure about ½ cup soup; set aside. Whisk eggs in a bowl, then whisk soup into eggs. When well-combined pour egg-soup mixture into saucepan of soup. Heat thoroughly. Serve with crusty bread and a crisp salad.

    "Sour cream combined with eggs give this soup a smooth, creamy consistency. Mushrooms and caraway seeds add texture and flavor while potatoes impart substance to this elegant but hearty first course."
    "Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952"
  • RE: Czech Recipes:
    Bohemian Liver Dumpling Soup

    Categories : Czech - Bohemian Cuisine

    1 piece beef soup meat
    1 onion -- chopped
    2 carrots
    2 tomatoes -- chopped
    1 stalk celery
    salt to taste
    1 pound calf or beef liver
    1 egg
    cracker crumbs
    1 clove garlic -- minced
    milk if too thick

    Boil beef, onion, carrots, tomatoes, celery and salt in a heavy pot until soft. You can add any other vegetables you like. Strain. Cut up carrots and celery in soup.

    To make liver dumplings, remove tough fibre and chop or grind. Add salt, egg, cracker crumbs, milk and garlic. Shape into balls and drop into boiling soup for 15 min.

    Socializing in th Czech Republic:
    When strangers meet or when a young person greets an older person, they shake hands firmly, although a man usually waits for a woman to extend her hand first. Common greetings include TesÑÑ me ("Pleased to meet you") or Dobrýý den (""Good day""). To say goodbye, the formal Na shledanou or the informal ‡‡au are used. Ahoj is used as an informal "Hi" and "Bye". The response to Dekuji ("Thank you") is ProsÑÑm ("Please"), meaning "You''re welcome". They rarely invite anyone other than family or close friends for more than a drink or coffee, preferring instead to entertain at a restaurant.
  • RE: Czech Recipes:
    Czech Roast Chicken with Mushrooms

    Categories : Czech - Bohemian Cuisine

    1 whole chicken -- 3-1/2 to 4 lbs
    3 Tbs lard or vegetable
    1 medium yellow onion -- finely chopped
    2 ribs celery -- diced
    3/4 lb fresh mushroom -- sliced
    1 tsp thyme
    2 cloves garlic -- mashed
    1 cup dry white wine
    1 cup chicken broth or water
    juice of 1 lemon
    2 Tbs fresh parsley -- chopped
    1/2 cup sour cream (optional)

    Preheat the oven to 375 F. Heat the lard or oil in a roasting pan on top of the stove on medium-high heat. Put in the bird and brown on both sides. Remove the chicken and turn the heat down to medium.

    Put the chopped onion in the pan and fry, stirring occasionally, till almost golden, Add the diced celery, mushrooms and the garlic. Cook for 3 or Put the chicken back in the pan. Pour on the white wine and the lemon juice. Sprinkle on the parsley and thyme. Season with salt and freshly ground black pepper. Put in the oven.

    Baste the chicken every 15 minutes or so, adding some broth or water if the liquid dries out. The meat should be tender and the skin crisp after 1-1/2 hours or less.

    Once the chicken is done, remove it to a platter and put the pan with its vegetables and liquid on top of the stove on medium heat. Add some broth or water if needed for a good quantity of sauce. Either add sour cream and heat through, or mix 2 Tbs. of flour with some water and hot liquid from the pan and then whisk this into the sauce and cook for 2 to 3 minutes.

    NOTES : Serve the bird surrounded with mushroom sauce. This dish is good with dumplings.