One of the main features of Czech cuisine is satiety and calorie content. Since time immemorial, housewives have prepared food with such intent so that a person can gorge himself on one dish. Czech gastronomy is rich in meat snacks, stews, and various flour products.
It is necessary
- Pivni polevka:
- - liter of beer;
- - a liter of meat broth;
- - 3 egg yolks;
- - 3 tbsp. l. butter;
- - 1 tbsp. cream;
- - 1 tbsp. l. flour;
- - salt;
- - sugar;
- - nutmeg color;
- - bread.
Instructions
Step 1
Soups in the Czech Republic are very thick. And they look more like mashed potatoes than liquid dishes. Many of them have a sweet and sour spicy taste. The serving of chowders is also original - often instead of the usual plate, a round loaf of bread with a cut top is used.
Step 2
One of the traditional Czech soups is Pivni polevka (beer stew). To prepare it, boil a meat broth, such as beef. Then combine it with beer and boil. Skim off the formed foam.
Step 3
In a separate bowl, combine cream, egg yolks, butter and flour. Add a pinch of nutmeg, salt and sugar to taste. Pour the resulting mass into the broth. Continue cooking for 5-10 minutes. Place a slice of bread on a plate and cover it with hot soup.
Step 4
One of the main ingredients of main courses and various snacks is meat. Pork, lamb, beef, poultry are served in the form of sausages, sausages, pates, fried or stewed in small pieces or baked in one large piece.
Step 5
Gourmets call the Vepreve knee dish, a pork leg marinated in beer and spices, and then baked until golden brown, as a meat masterpiece of Czech cuisine. This dish is served with sauerkraut, mustard and horseradish. Another national dish is Svichkova with sour cream. This is a very tender beef fillet stewed with vegetables. Served with a creamy sauce and cranberry garnish.
Step 6
It is difficult to imagine Czech cuisine without sauces, or, as they are called here, omachkov (from the word "dunk"). Caramel, tomato, sour, cucumber, garlic, creamy, cheese ommacs are prepared on the basis of meat broth; wine, beer, sour cream, and cream are often added to them.
Step 7
Another dish that Czechs are proud of are dumplings. These are small pieces of flour, curd or potato dough with or without filling, steamed. Dumplings are the perfect addition to the main course. They are often prepared as a side dish for main courses or served instead of bread for soups. There are also dumplings with sweet fillings for tea.
Step 8
The Czechs prefer beer most of all and consider it their national drink. Fried cheese, drowned sausages, tlachenka can be distinguished as snacks for the foamy drink.
Step 9
For dessert in the Czech Republic, they like sweet pastries. These are rich rolls, buns with jam, poppy seeds, cheese, fruit pies, biscuits. Many of the desserts are borrowed from the cuisines of neighboring countries. But Trdelnik bun is an invention of Czech confectioners. Butter dough is wound on a special metal rolling pin, rolled in sugar or nuts and baked over an open fire.
