Czech cuisine refers to the traditional cooking style, dishes, and culinary traditions of the Czech Republic, a landlocked country located in Central Europe. It is influenced by a mixture of German, Austrian, and Hungarian cuisines due to the country's historical relationships with these neighboring countries, as well as Slavic and Eastern European culinary traditions.
One of the defining characteristics of Czech cuisine is its hearty and satisfying nature, with a strong emphasis on meat, potatoes, and dumplings. Pork, beef, and game meats such as venison and rabbit are commonly used in Czech dishes, often prepared in stews, roasts, or breaded and fried. These meat dishes are often accompanied by various sauces and gravies.
Potatoes are a staple in Czech cooking and are commonly served as a side dish. Dumplings are also a common accompaniment, typically made from a mixture of flour, bread crumbs, and boiled potatoes. They are usually served with meat or as a main ingredient in various traditional dishes such as Svíčková, a roast beef dish with a creamy sauce.
Czech cuisine also includes a variety of soups such as potato soup, garlic soup, and cabbage soup, which are enjoyed as a starter or as a main dish. Other popular Czech dishes include schnitzels, sausages, goulash, and pickled vegetables.
Desserts are an important part of Czech cuisine, with popular treats including the famous Trdelník, a sweet pastry made from rolled dough grilled over an open flame and topped with sugar and various fillings like cinnamon or nuts. Fruit-filled pies, strudels, and cakes such as the traditional honey cake called Medovník are also commonly enjoyed.
In summary, Czech cuisine reflects the country's rich culinary heritage and focuses
