Recipes
Houbova Polevka Myslivecka (Mushroom Soup)Knedliky (Czech Dumplings)Kure Na Paprice (Chicken Paprikas)Fazolovy Gulás S Hovemzim Masem (Goulash)Moravske Vano ni Kukyse (Cookies)Topinky S Vejci (Eggs on Toast)Mala Sousta Se Syre (Small Cheese Bites)Geographic Setting and Environment
The Czech Republic is located in the middle of Eastern Europe. It borders Poland to the northeast, Germany to the north and northwest, Austria to the south, and Slovakia to the southeast. The country was formally known as Czechoslovakia, and decided to end its union with Slovakia on January 1, 1993.
The land of the Czech Republic is made up of two regions. Rolling hills, plains, and plateaus make up the western region of Bohemia. The eastern region of Moravia is very hilly. Czech summers are relatively cool, with temperatures averaging 66 °F. Winters are cold, cloudy, and humid, with temperatures typically around 30°F.
History and Food
Czech cuisine was influenced historically by the surrounding regions that dominated the country. In 1273, Count Rudolph, King of Germany, founded the Hapsburg dynasty. Eventually the dynasty controlled most of Europe, including the region of the present-day Czech Republic. The Germans brought with them roast goose, sauerkraut, and dumplings, which have since become Czech staple dishes.
In 1526, Ferdinand I of Austria began his reign as King of Bohemia (a western region in the Czech Republic) and the Hapsburg rule of Central Europe grew. From Vienna, the capital city of Austria, schnitzels (breaded and fried chicken or pork patties) were introduced to the Czechs.
Other culinary influences come from Hungary and Eastern Europe, whose people used present-day Czech Republic as a crossroad to other European countries. Hungary introduced gulás (goulash) to the Czechs, a meat-based dish served with dumplings, and Eastern Europe offered such flavorings as sour cream, vinegar, and pickles.
Foods of the Czechs
Czech cuisine is considered heavy and very filling, with meals centered on meats and starches. This is because Czech winters are long and cold, which does not allow for a variety of fresh vegetables. In fact, if salads are available, they typically are limited to two vegetables, such as tomato and cucumber. Houby (mushrooms) are the exception, which flourish in local forests and are popular in soups, such as houbova polevka myslivecka (Hunter's mushroom soup).
Seafood is not widely available because the country is not located by any large bodies of water. The fish, usually carp and trout, are raised in artificial lakes or fish farms. Some Westerners may think eating carp is unappealing, but in the Czech Republic, the water where they are raised is drained clean every year.
See Houbova Polevka Myslivecka (Hunter's Mushroom Soup) recipe.
Czechs eat a wide variety of meats, from pork, beef, ryba (fish), and chicken, to duck, hare (similar to a rabbit), and venison (deer meat). The meats are commonly served with knedlíky (dumplings), brambory (potatoes), or rýe (rice), and are covered in a thick sauce. Dumplings are popular side dishes, and are even stuffed with fruit as a dessert. The sauces are thick, like gravy, and are commonly made with wine. Sometimes fruit (such as cherries or berries of some sort), mushrooms, or onions are added for more flavor. Other common flavorings in Czech dishes are caraway seeds, bacon, and salt.
See Knedlíky (Czech Dumplings) recipe.
One of the most popular dishes is called vepro-knedlo-zelo, which is roast pork served with zeli (sauerkraut) and knedliky, made by boiling (or steaming) a mixture of flour, eggs, milk, and either dried bread crumbs or potatoes. Another popular dish is kure na paprice, chicken made with a spicy paprika sauce. Sliced dumplings are used to mop up gulás (goulash) for a filling lunch or dinner. A Czech specialty is svícková na smetane, roast beef and bread dumplings in sour cream sauce, with lemon and lingonberries (similar to cranberries).
See Kure Na Paprice (Chicken Paprikas) recipe.
See Fazolovy Gulás S Hovemzim Masem (Bean Goulash with Beef) recipe.
Food for Religious and Holiday Celebrations
More than 80 percent of the Czech Republic population is Christian, either Catholic or Protestant. Two of the biggest religious holidays are Christmas and Easter. Christmas Eve is celebrated on December 24 with a large dinner. According to one of the many Czech Christmas customs and traditions, a bowl of garlic is placed under the dinner table to provide protection to a family. There is an old superstition that if anyone leaves the dinner table early, they will die the following year. As a result, everything is prepared and placed on the table before anyone sits down so no one needs to get up before the meal is finished.
The traditional Christmas Eve meal is usually served around 6 P.M. and might include potato salad, soups, cookies, a fruit bread called vánocka, koláce (a type of pastry), and carp. Czechs go fishing for carp before Christmas Eve and usually keep the fish alive in the bathtub until it is ready to be prepared.
See Moravske Vano ni Kukyse (Moravian Christmas Cookies) recipe.
Mealtime Customs
A typical snídane (breakfast) in a Czech home is hearty–bread with butter, cheese, eggs, ham or sausage, jam or yogurt, and coffee or tea. For a quick breakfast, a Bohemian koláce (pastry) topped with poppy seeds, cottage cheese, or plum jam may be bought at a bakery.
See Topinky S Vejci (Eggs on Toast) recipe.
See Mala Sousta Se Syre (Small Cheese Bites) recipe.
Politics, Economics, and Nutrition
The Czechs have very few nutritional problems. Free assistance and care provided to women and children have resulted in a low infant mortality rate (number of infant deaths) of 7 per 1,000 live births in 1999. All school children are provided with medical attention, including X rays, and annual examinations. In 1997, children up to one year old were immunized for a number of diseases, including tetanus, and measles.
Further Study
Books
Czech and Slovak Republics. Melbourne, Oakland, CA: Lonely Planet Publications, 1998.
Martin, Pat.Czechoslovak Culture: Recipes, History and Folk Arts. Iowa City, Iowa: Penfield Press, 1989.
Martin, Pat. The Czech Book: Recipes and Traditions. Iowa City, Iowa: Penfield Press, 1981
Trnka, Peter. The Best of Czech Cooking. New York, NY: Hippocrene Books, 1996.
Web Sites
Diana's Gourmet Corner. [Online] Available http://belgourmet.com/cooking/links/cze.html (accessed April 17, 2001).
Locallingo.com. [Online] Available http://www.locallingo.com/countries/czech_republic/culture/easter.html (accessed April 17, 2001).
The Prague Post. [Online] Available http://www.praguepost.cz/tourist/tourfood.html (accessed April 17, 2001).
Radio Czech. [Online] Available http://www.radio.cz/christmas/customs.html (accessed April 17, 2001).