The Foods eaten by the people of the Czech Republic

The culinary history of the Czech Republic is deeply influenced by its Central European neighbors, as well as by historical periods of rule, such as the Austro-Hungarian Empire. Over the last 500 years, the country's diet has evolved, but many traditional foods remain central to Czech culture.


  • Bread: Rye and wheat bread are very common, often served with meals or used in traditional Czech open-faced sandwiches called "chlebíčky."
  • Potatoes: Frequently used as a side dish, in soups, or made into dumplings.
  • Cabbage: Often served pickled (sauerkraut) or cooked, and sometimes used in stews.


  • Pork: The most commonly consumed meat, used in various forms such as sausages, roasts, and stews.
  • Beef: Often used in traditional dishes like "Svíčková," a marinated sirloin dish.
  • Poultry: Chicken and duck are also popular, often roasted or used in soups.
  • Fish: Less common but still present, especially carp during Christmas time.


  • Root Vegetables: Carrots, parsnips, and turnips often appear in soups and stews.
  • Mushrooms: Foraged in the wild and used in a variety of dishes, from soups to sauces.
  • Onions and Garlic: Used for flavoring in many dishes.


  • Apples: Commonly used in desserts like strudels.
  • Berries: Such as blueberries and raspberries, used in desserts and jams.
  • Plums: Used to make traditional Czech plum dumplings (švestkové knedlíky) and slivovitz (plum brandy).


  • Dumplings: A very traditional side dish, made from either bread, potatoes, or flour.

Spices and Condiments:

  • Caraway Seeds: Frequently used to season bread and certain meat dishes.
  • Paprika: Sometimes used for flavoring, though not as prominently as in Hungarian cuisine.

Traditional Dishes:

  • Goulash: A stew often made with beef or pork, onions, and spices.
  • Roast Pork with Dumplings and Sauerkraut: A classic Czech dish.
  • Fruit Dumplings: Often filled with plums or berries and served as a dessert or even a main course.
  • Svíčková: A marinated sirloin dish served with a creamy vegetable sauce and dumplings.


  • Beer: Czech Republic has a long history of beer brewing and consumption.
  • Slivovitz: A type of plum brandy.
  • Kofola: A Czech-produced carbonated soft drink, an alternative to international sodas.

Historical Influences:

  • Austro-Hungarian Empire: Many similarities with Austrian and Hungarian cuisines, such as the shared love for goulash and strudels.
  • German Influence: Particularly in the use of meats and sausages.

Modern Influences:

  • Globalization: The advent of global foods and fast-food chains in larger cities.
  • Health Trends: A growing focus on organic farming and locally sourced foods.

Czech cuisine is hearty and well-suited to the country's climate, often featuring a combination of meat, dumplings, and vegetables. Over the past 500 years, the food has been influenced by neighboring countries, ruling empires, and modern globalization, but traditional Czech dishes remain a point of national pride.

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