Muffins recipes

National dish of Czech Republic

flag of Czech Republic

  • Independence: 1. 1. 1993
  • Capital: Prague
  • Official language: Czech
  • Population: 10 562 214
  • Area: 78 866 km2
  • International code: CZ
  • Currency: Czech koruna (CZK)
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Roast Pork - Dumplings - Sauerkraut

Roast Pork Ingredients:

  • 1 tbs vegetable oil
  • 1 tbs prepared mustard
  • 2 tbs caraway seeds (We Czechs love the caraway seeds.)
  • 1 tbs garlic powder - more if you'd like!
  • 1 tbs salt
  • 1 tsp ground black pepper
  • 2 lbs pork roast
  • 1 medium onions, chopped
  • 1/2 cup beer (or water)
  • 1 tbs cornstarch
  • 2 tbs butter
Roast Pork - Dumplings - Sauerkraut national food (dish) of Czech Republic 

Roast Pork Instructions:

Mix the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper and rub over the pork roast. If you have time, let it sit about 45 minutes. Preheat oven to 325 F (165 C). Lay the onions a large roasting pan. Pour in the beer. Put the roast on top of the onions in the pan. Cover pan with foil. You can even add a few cloves of garlic if you'd like. Bake at 325 F (165 C) and baste with the natural juices frequently. Turn meat over while baking (1 to 1 1/2 hours). Save the juices from the pan and add the cornstarch and butter. Throw in a saucepan and simmer shortly till it thickens. You can pour this over your pork and dumplings (see next recipe). One note: Czech recipes can be heavy on the salt. If you are a low salt person or uncertain, cut back while cooking and add later.

Yeast Dumplings Ingredients:

  • 1/2 package dry yeast
  • 2 cups warm water
  • 1 teaspoon sugar
  • 2 tablespoon salt
  • 4 cups instant flour
  • 1 egg
  • 1 cubed bread roll

Yeast Dumplings Instructions:

Dissolve yeast in lukewarm water with sugar. In a big bowl comine flour, salt, egg and bread roll. After yeast rises, add to mixture and knead for 10 minutes or so. Form 4 rolls on a sheet with flour. Cover and let rise. Boil salted water and gently place in water - maybe one or two at a time. Cover and cook about 20 minutes. Test for doneness with toothpick. It should be light and puffy. Remove from water and slice.

Simple Sauerkraut Ingredients:

  • 4 slices bacon, sliced into small strips
  • 1 lb sauerkraut - with juice
  • 1 medium chopped onion
  • salt and pepper to taste
  • 1 tsp caraway seeds
  • 2 tsp cold water
  • 1 tsp cornstarch
  • sugar and vinegar to taste

Simple Sauerkraut Instructions:

Fry bacon in a small pan over until evenly browned. Set aside. Fry chopped onion in butter until translucent. Add sauerkraut to saucepan, cook until tender. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Add sugar and vinegar to taste.


Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the occasional exception of fresh trout and carp, which is served at Christmas.

Knedlíky (steamed and sliced bread-like side dish) are one of the mainstays of Czech cuisine and are quite often served with meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread or rolls. In contrast to Austrian cuisine, the type that is large and served cut into slices (instead of smaller quenelles) occurs more often. The smaller dumplings are usually potato-based.

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