Czech food
The Czech Republic, landlocked and Mid-European, reflects the culinary influences of neighboring countries. Imported and adapted to Czech cuisine is f.ex. sauerkraut and dumplings and roasted meats from Germany, schnitzels from Vienna, goulash from Hungary, sour vegetables, pickles, sour cream etc. from other eastern neighbours. Yes, the Czech cuisine is quite heavy! One popular Czech dish is roast pork served with sauerkraut and dumplings; another is goulash (beef in rich gravy) with dumplings thick as sliced bread, and roasted duck or braised beef with thick and creamy sauce. The most popular vegetables are potatoes, tomatoes, cabbage, cucumbers and plenty of mushrooms. Freshwater fish from south Bohemia (trout and carp) is served in good restaurants. Dumplings are everywhere, even as desserts filled with fruit. Other popular desserts: apple strudel, crepes filled with fruit or sweet...


















