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Czech Republic (Czech Recipes)

World Cuisine Recipes

   Czech Cooking is known for its stick-to-the-ribs qualities. Definitely a meat & potato regimen, Czech cooking is nonetheless delightfully satisfying and can be very healthy. The favorite meat is pork, followed by fowl, notably goose and duck. Most meals involve cheeses, cream sauces and rich desserts. Each of the following recipes are based as closely as possible on the original, with a few modifications such as using shortening in place of lard (although lard is appropriate for flavoring and is not substituted where it is fundamental to the taste) and store-bought meats that closely approximate the original recipe hard-to-find cuts.
Bohemian Pork Chops

4 thick pork chops
3 tablespoons catsup
1 tablespoon lemon juice
2 tablespoons finely chopped onion
1/4 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1 tablespoon water
Cooking Instructions:
Combine the ingredients and marinate the chops for two hours in the mixture. Add 1/2 cup water, mixing with the marinade. Bake at 350 degrees for 1 hour or until tender.
Marinated Beef (Svickova)

3 lbs Sirloin Roast
2 Cups Water
1 Cup Vinegar
2 Carrots, Chopped
2 Ribs of Celery, Chopped
2 Parsnips, Chopped
1 onion, Chopped
5 pieces of Allspice
6 Peppercorns
2 Bay Leaves
4 Tbls All Purpose Flour
1 16oz container Sour Cream
1 Cup Beef Broth
1/2 Tsp Thyme
Cooking Instructions:
Combine water, vinegar, vegetables, all spice, peppercorns, and bay leaves into a saucepan and bring to a boil. Reduce heat and simmer for ten minutes. Cool marinade to room temperature. Pour marinade onto roast in baking dish and cover.  Refrigerate marinated meat for at least twenty four hours. Flip roast over every 12-24 hours to both sides adequately absorb marinade.  When ready to roast, season meat with salt, pepper and thyme. Place roast into roasting pan and cover with marinade and vegetables. Place roasting pan in preheated 350 degree oven. Roast for about 1 hour and 45 minutes. Remove roast from oven and place on cutting board. Reserve remaining juices from roast and discard vegetables. Begin sauce by combining flour and sour cream in saute pan over low heat. Slowly add reserved marinade and beef broth to heated sour cream and flour mixture. Stir sauce for seven minutes over low heat. Flour should be dissolved and mixture should be adequately thickened. Serve sauce over thinly sliced beef. Serve over dumplings.
Dill Gravy

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1 cup sour cream
1 tablespoon fresh dill
Cooking Instructions:
Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk and cream. Bring to a boil, stirring constantly. Boil 1 mintue. Add minced dill and simmer 1 minute longer.
Dill Pickles

2 cloves garlic
1 dill head and stem
3 grape leaves
1 small horseradish leaf
3 cherry leaves
1 gallon water
1 cup salt
Brine for pickles:
1/2 cup pickling salt
1 gallon water
Cooking Instructions:
Split cucumbers and put in brine for 3 days to get crisp. Refrigerate in hot weather. Place garlic, dill, and leaves in bottom of a 2 quart fruit jar. Fill with whole or sliced cucumbers. Bring to a boil water and salt. Pour hot over cucumbers in warm jars. Seal with lids. Test if they are tight. They may run over, but will seal themselves again while aging.
Bean Goulash With Beef
Servings: 4
1 Can Beans, any kind
Salt And Pepper to taste
2 Tablespoons Olive Oil
12 Ounces Beef
1/3 Cup Flour
2 Tablespoons Tomato Puree
1 Tablespoon Paprika
Cooking Instructions:
Fry the onion in oil. Add meat, salt and pepper. Saute until well browned. Add 2 cups water. Bring to a boil and simmer for 30 minutes. Dust with flour and add more water if necessary to make a thick broth. Add beans, tomato puree and paprika. Serve with bread.
Chicken Bacska Style
Servings: 6
3 Slices Bacon, chopped
2 Medium Onion, chopped
1 Tablespoon Paprika
2 Pounds Chicken Breast, cubed
Salt And Pepper to taste
1 Cup Chicken Broth
1 Tablespoon Olive Oil
1 Cup Rice, raw
2 Medium Green Pepper, chopped
4 Medium Tomato, chopped
1 Cup Water
1 Tablespoon Parsley, chopped
Cooking Instructions:
Saute bacon and onion until brown. add paprika, chicken, salt and pepper. saute chicken for 1 minute on each side. add broth, boil and simmer for 25 minutes. in another saucepan, saute rice in olive oil for 3 minutes. add peppers tomatoes, water and chicken mixture. cover and place inside 375 degree oven for 20 minutes or until rice is done. garnish with parsley.

Cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
3/4 cup milk
Cooking Instructions:
Mix and shift dry ingredients. Work in butter with tips of fingers and add milk gradually, using knife for mixing. Toss on board, cut off pieces and shape into balls. Place close together in a buttered steamer or any perforated pan above boiling water. Cover and steam for 12 minutes. Do not lift cover within that time.

1 pound beef cut into 3/4 inch squares
1 pound pork cut into 3/4 inch squares
1 tablespoon lard
1 small onion
1 quart hot water
Salt & Pepper
1 teaspoon sweet paprika
Cooking Instructions:
Combine lard and onion in kettle, and fry onion until slightly brown. Add the hot water and cook until meat is tender. While cooking, add paprika, salt and pepper to taste. To make gravy, dissolce the flour in water to make a thin paste, and add to the meat and stock. Cook until gravy is thick.
Czech Hamburger Patties

1 pound Polehna's ground round
1/2 cup bread crumbs
1/4 cup chopped onion1clove garlic, chopped fine
3/4 teaspoon marjoram
Cooking Instructions:
Salt and pepper to taste. Add a small amount of water to the bread crumbs and mix until thoroughly moistened. Then add other ingredients and mix until well blended. Form into patties, dip in flour, and brown in a small amount of fat in a frying pan. When browned, place lid on pan and cook until meat is done. Remove patties and make gravy out of the drippings by adding flour, seasoning, and water. Serve gravy over patties.
Onion Soup with Cheese
Servings: 4
1 Pound Onion, sliced
1 Teaspoon Olive Oil
Salt And Pepper to taste
6 Cups Vegetable Broth
1 Ounce Butter
1/4 Cup Flour
2/3 Cup Grated Cheese, any kind
Cooking Instructions:
Fry onion in oil until brown. Cover with broth, season with salt and pepper. Bring to a boil and simmer for 30 minutes. Prepare a light roux from the butter and flour. Add soup to flour mixture. Simmer for 30 minutes. Flavor with more salt and pepper and top with cheese.

5 cups flour
1 cup warm milk
1 cup sugar
2 cakes yeast
1 tablespoon salt
6 eggs, beaten
1 cup melted butter or margarine
2 tablespoons vanilla
1 1/2 cups raisins
1 cup chopped blanched almonds
Cooking Instructions:
Sift flour into large bowl. Make a well in center. Pour in milk and sugar. Crumble in yeast cakes. Stir and let yeast rise to top of milk and mix in a little flour. Add salt, eggs, butter, and vanilla. Mix. Add raisins and almonds. Place on a lightly floured board and knead until smooth. Place into greased bowl, cover and let rise until double. Divide dough in half. Divide each half into 4 equal large pieces, 3 smaller pieces, and 2 small pieces. Roll each into equally long rolls. First braid the 4 large rolls, forming a loaf. Place on a greased pan. Then braid the 3 rolls and place on top of the other braidand twist the remaining 2, putting them on top of both braids. Let rise, then brush with beaten egg. Bake at 350 degrees for 30-35 minutes. Makes 3 housky.
Czech Kolache

1/2 cup lukewarm water
2 (1/4 ounce each) packages of dry yeast
1 cup milk (lukewarm)
1/2 cup white sugar
1 teaspoon salt
1/2 cup shortening, melted
2 cups sifted all-purpose flour
2 eggs
3 1/2 cups all-purpose flour
2 egg yolks
3 tablespoons white sugar
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 cup raisins
2 cups cottage cheese
Cooking Instructions:
Pour yeast into 1/2 cup of lukewarm water. Set aside to soak. In a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. Add 1/2 cup melted shortening and 2 cups sifted flour. Beat well. Add in 2 beaten eggs and yeast mixture and mix well. Set aside to rest until bubbly and spongy. Add 3 1/2 cups of flour and blend well. Set aside to rise for 1 hour. Punch down and let rise again for 1 hour. To Make Filling: Beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. Add cottage cheese and mix well. Pinch off 1 inch balls from dough and press an indentation in the center of each. Put filling in. Let rise 15 minutes, then bake at 425 degrees F (220 degrees C) until golden - 12-18 minutes. Makes 4 dozen.
Mushrooms with Eggs (Houbys Vejci)
Servings: 4
1 pound fresh mushrooms, sliced
1/4 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed caraway seeds
2 tablespoons chopped parsley
6 eggs, beaten
Cooking Instructions:
Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley. When liquid from mushrooms has evaporated, add beaten eggs and scramble mixture.
Sauerbraten (Svickova Pecene)

Polehna's Beef Tenderloin or boneless meat
Polehna's Bacon finely cut
Several whole black peppers
1 large onions, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
2 cups vinegar
3 cups boiling water
piece of ginger
2 T.flour, all-purpose
1/2 cup sour cream
1/4 pound Polehna's bacon, cut into thin strips
Butter or margarine
Pinch of Thyme
1 Bay Leaf
Several whole allspice
1 tsp. sugar
Cooking Instructions:
Clean meat well and salt. Sprinkle bacon on top of meat and pound into meat with mallet. Place in deep dish. In large kettle make a brine of the vinegar and water; add onion, celery, and carrot. Add ginger, thyme, bay leaf, black pepper, and allspice. Boil for 1/2 hour. Cool to lukewarm; pour over meat and let marinate for 2 days, turning the meat each day. Place meat in roaster, take veggis out of brine and put on meat. Dab with butter. Roast in 300º oven, basting occasionally with the brine. When meat is done remove from roaster and keep hot. Blend flour int sour cream. Pour over veggis in the roaster. Add Sugar, simmer, stiring constantly. If gravy is to thick, add more of the brine. Strain gravy through strainer. Best served with dumplings.

4 Polehna's beef cutlets, tenderized (pork or veal)
1 egg
Cooking Instructions:
Heat oil in skillet. Roll cutlet in flour, then dip in beaten egg, then roll in breadcrumbs. Fry on each side till brown. Sprinkle with salt and pepper as desired.
Servings: 4
2 each Polehna's Pork Knuckles (Hocks), Fresh
1 each Polehna's Pork Knuckles (Hocks), Smoked
2 stalks celery, Finely chopped
1 whole onion, finely chopped (medium size)
2 cloves garlic, Crushed
2 tablespoons Relish
2 tablespoons vinegar, Cider
2 teaspoons salt
1 pinch pepper
1 envelope gelatin
Cooking Instructions:
Place all of the above ingredients in pot and cover with water until meat starts to shrink away from the bone. Set up food chopper with the coarse cutter. Remove meat from the bone and put through the cutter. When finished, return to liquid in the pot and continue to cook until the vegetables have practically dissolved (about 1.5 hours). Dissolve 1 envelope of gelatin in 1/2 cup of cold water and add to pot. Continue to cook until mixture resumes boiling. Remove from stove and pour to a depth of 1.5" in a roasting pan. When cooled down and safe to handle, place in lowest shelf in refrigerator and allow to gel and chill. When mixture is cold it should be gelled to about the consistency of Jello. After mixture is well set up, it is ready to eat.
Onions Filled with Meat & Mushrooms
Servings: 4

4 Large Onions
1/4 Cup Butter
1/2 Pound Mushrooms
1 Pinch Pepper
2 Cloves Garlic
8 Ounces Cooked Beef
1 Egg
Bread Crumbs
1/2 Cup Margarine
1/4 Cup Beef Stock
1/2 Cup Cheese, grated
Cooking Instructions:
Simmer peeled onions in salt water. When cool, cut off caps and scoop out carefully. Saute the scooped out onions in butter, when clear add sliced mushrooms, pepper, garlic and meat.
When cooled mix with the egg and thicken with bread crumbs in a bowl. Fill the onions with the stuffing, and put in baking pan, add stock pour some stock over onions. Sprinkle with cheese, and bake for 25 minutes.
Pork Goulash With Sauerkraut
Servings: 4
1 Pound Pork, cubed
Salt And Pepper to taste
Caraway Seed to taste
2 Tablespoons Olive Oil
1 Large Onion, finely chopped
2 Cups Stock
14 Ounces Sauerkraut
1/2 Cup Sour Cream
4 Tablespoons Flour
1 Tablespoon Paprika
2 Cloves Garlic, finely chopped
Cooking Instructions:
Season meat with salt, pepper and caraway. Saute onion in oil until well browned, add meat and fry until well browned. Add stock and simmer for 10 minutes. Add sauerkraut and simmer for 5 minutes. Make a roux using the flour and a bit more oil. Dilute with cream, whisk well and bring to just short of a boil. Add paprika and stir. Add cream mixture to pork. Sprinkle with raw garlic and serve.
South Bohemian Potato Soup
Servings: 4
3/4 Pound Potatoes, cubed
4 Cups Broth
Salt And Pepper to taste
1 Teaspoon Caraway Seed
1 Medium Bay Leaf
1 Small Onion, finely chopped
8 Ounces Mushrooms, sliced
1/4 Cup Flour
2 Cups Sour Cream
4 Medium Eggs
Dill to taste
1/3 Cup White Vinegar
Cooking Instructions:
Cover the potatoes with broth. Add caraway, bay leaf and onion. Bring to a boil and simmer until potatoes are done. Add mushrooms, that have been sauted. Mix flour and sour cream and stir into the soup. Boil eggs in water with vinegar. Chop and add to soup. Sprinkle with dill and serve.
Pigs in Blankets
Servings: 5-7
1 cup uncooked rice
1 head cabbage
1/2 cup onion, chopped
1 1/2 pounds ground pork
1 egg
Salt and Pepper
1 large can sauerkraut
1clove garlic
Cooking Instructions:
Soften rice in hot water. Precook cabbage until soft and limp. Drain and cool. Seperate leaves. Mix meat and rice together. Add egg and onion, and mix well. Fill cabbage leaves with mixture. ROll and seal ends well. Fill pan with layer of sauerkraut and layer of rolls. Repeat layers. Cover with water. Cook slowly in covered panabout 1 1/4 hours.
Wintry Parsnip Stew
Servings: 6
1 Tablespoon Canola Oil
2 Stalks Celery, sliced
3 Cloves Garlic, mashed
4 Large Tomatoes, diced
1 1/2 Tablespoons Sweet Paprika
1 Tablespoon Oregano
1/2 Teaspoon Salt
1 Medium Butternut Squash
2 Large Parsnips, diced
12 Pearl Onion, peeled
2 Medium Carrots, peeled and diced
2 1/2 Cups Water
1 Can Cranberry Beans or kidney beans
1 Cup Corn
8 Broccoli Flowerets
1 Large Chipotle Pepper, chopped
Cooking Instructions:
In large saucepan, heat oil. Saute celery and garlic for 4 minutes. add tomatoes, chipotle and seasonings. Cook about 8 minutes on low until mixture is thick pulp. Add squash, parsnips, onions, carrots and water. cook for about 30 minutes, stirring occasionally until tender. Stir in beans, corn and broccoli. cook 5 to 10 more minutes.
Rye Bread

5 cups warm water
2 heaping tablespoons yeast
Blended rye flour
1 teaspoon caraway seed
2 tablespoons salt
1 tablespoon lard
Cooking Instructions:
Combine water and yeast. Add enough flour to make a thin batter. Let rise. Then add rest of ingredients and enough flour to make stiff dough. Knead well on bread board. Put back in bowl. Let rise. Divide in 3 parts. Knead well and shape into 3 loaves. Let rise again, brush with water, and bake at 375 degrees for 30 minutes.

World Cuisine Recipes


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