Exploring Czech Food – Part I (Poznavame Ceske Jidla – Dil I.)

18 09 2008

Anyone who has tried Czech food knows that it consists of lots of sauces, dumplings, sausages, potatoes and more. The list of Czech dishes is long and not very healthy but this does not stop anybody from eating it. Czech food is not actually very original and you can find similar ingredients or whole menus in other European countries.


The Czech cuisine was influenced by countries that dominated the country throughout its history. Germans brought to the country sauerkraut, dumplings or roasted goose, Hungarians introduced goulash, and Austrians inspired Czechs to incorporate schnitzels in their diet.

Most of the Czech food goes well with beer. Beer is the top drink in the country. Czechs also love aged cheese (brie or blue cheese), pickled sausages, grilled sausages, and lots of meat. My husband loves a very simple dish called SMUZSHENEE SEER S KROKHETHY, which is a fried cheese with potato croquettes and tartar sauce. Potato croquettes are small fried balls of creamy mashed potatoes. You can make them at home or replace them with French fries. The whole dish is very easy to make but you will probably have to practice frying techniques for both the cheese and croquettes.

Living in the U.S.A. we don’t have the luxury to buy unpasteurized cheese that tastes so good and you can find in Europe. The closest replacement would be Edam or Gouda cheese and some people may enjoy mozzarella. Potato croquettes are also hard to find. Once we found something similar to it but usually we would just make French fries instead.
Here is the recipe for the whole dish:

Fried Cheese:

Cheese slices ½ – ¾ inch thick

Salt to taste (optional)

½ cup of flour

1 egg, beaten

2/3 cup of bread crumbs

Oil or shortening

Preparation: Sprinkle the cheese with salt (optional). Dip slices first in flour, then in beaten egg, then in bread crumbs. Fry quickly in oil or hot shortening until golden brown.

Potato Croquettes:

2.4 ounces (70 g) of shredded cheese (you pick your favorite)


Pepper (optional)


1 whole egg

1 egg, beaten

Bread crumbs

1 pound (500 g) of potatoes

Oil or shortening

Preparation: Peal the skin from potatoes, cut in smaller pieces and boil in salty water. Then pour out water and place them on paper towel so they can cool and dry quickly. Shred or press (skim) cooled potatoes, add salt, pepper (optional), egg and cheese and mix thoroughly. Form small balls 1 – 1 ½ inch in diameter, roll them in flour, dip in beaten egg and bread crumbs. Fry at very hot oil until golden brown.

Tartar Sauce:

½ cup Kraft Real Mayonnaise

¼ cup sweet pickle relish

2 tablespoons Miracle Whip salad dressing

1 tablespoon sugar

¼ teaspoon onion powder (optional)

Preparation: Mix ingredients until well blended. Store in a tightly covered container in the refrigerator. Makes about 1 cup.


Kdokoliv jiz zkusil ceske jidlo vi, ze zahrnuje mnoho omacek, knedliku, klobasek, bramboru a mnohem vice. Seznam ceskych jidel je dlouhy a ne velmi zdravy, ale to nikoho nezastavi. Ceske jidlo neni vlastne velmi originalni a muzete najit podobne ingredience a nebo cele jidla v jinych Evropskych zemich.

Ceska kuchyne byla ovlivnena zememi, ktere nad ni vladly. Nemci prinesli kysele zeli, knedliky a pecenou husu. Madari privedli gulas a Rakusani inspirovaly Cechy k zacleneni rizku do jejich stravy.

Vetsina ceskych jidel se hodi k ceskemu pivu. Pivo je hlavnim napojem zeme. Cesi take miluji syr (jako hermelin a niva), nalozene vurty, grilovane klobasky a hodne masa. Muj muz miluje velmi jednoduche jidlo, smazeny syr s krokety a tatarskou omackou. Bramborove krokety jsou male smazene kulicky plnene cremovou bramborovou kasi. Muzete si je pripravit doma a nebo je nahradit smazenymi hranolkami. Priprava celeho jidla je velmi jednoducha, ale asi budete muset procvicovat zmazici techniku pro syr a krokety.

Protoze zijeme v U.S.A., nemame ten luxus koupit pasterizovane syry, ktere tak dobre chutnaji a muzete je najit v Evrope. Nejblizsi nahrada syra by byl eidam a nebo gouda a nekteri lide by si mozna vychutnali mozzarella. Bramborove krokety se take tezce hledaji. Jednou jsme nasli neco podobneho, ale obvykle jsme jen pripravili hranolky.

Zde je recept na cely pokrm:

Smazeny syr:

Platky syra 1,5 – 2 cm tluste

Sul na dochuceni (podle volby)

½ hrnku mouky

1 slehane vejce

2/3 hrnku strouhanky

Olej nebo tuk

Priprava: Posypejte syr soli (podle volby). Posypejte moukou, vlozte do vejce, a pak do strouhanky. Rychle osmazte dozlatova v horkem oleji a nebo tuku.

Bramborove Krokety:

70 g of strouhaneho syru (vyberte si vas oblibeny)


Pepr (podle volby)


1 cele vejce

1 slehane vejce


500 g brambor

Olej nebo tuk

Priprava: Oloupejte brambory, nakrajejte na mensi kousky a uvarte v osolene vode. Vylejte vodu a rozlozte na papirove uterce aby se rychle ochadily a odparily. Ostrouhejte a nebo prolisujte studene brambory, pridejte sul, pepr (podle volby), vejce a syr a vypracujte do testa. Vyformujte male kulicky 2,5 – 3,5 cm v prumeru, oblate v mouce, vlozte do slehaneho vejce a pak do strouhanky. Osmazte dozlatova ve velmi horkem oleji a nebo tuku.

Tatarska omacka:

½ hrnku Kraft Real majonezy

¼ hrnku sladkokyselych okurek nakrajenych na kousky

2 lzice Miracle Whip salatove zalivky

1 lzici cukru

¼ lzicku cibuloveho prasku (podle volby)

Priprava: Zamichejte vsechny ingredience a ulozte v lednici v uzavrenem kontejneru. Recept je na 1 hrnek tatarske omacky.




One response

3 10 2008
Exploring Czech Food – Part II - HOUSKY (Poznavame Ceske Jidla – Dil II. - HOUSKY) « CzechFolks.com

[…] Czech Food – Part II – HOUSKY (Poznavame Ceske Jidla – Dil II. – HOUSKY) 21 09 2008 In my last blog I mentioned Czech cuisine origins. What I did not mention yet is that Czech food is very heavy and […]

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