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.
Staples:
- 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.
Proteins:
- 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.
Vegetables:
- 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.
Fruits:
- 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).
Grains:
- 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.
Beverages:
- 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.
