Geography often affects gastronomy most of all. It is no accident that the cuisines of neighboring countries - Austria and the Czech Republic - are similar. For example, the Czechs, like the Austrians, consider meat and sweet dishes to be the main traditional food: steaks, chops, borrowed from Hungarians (also great meat lovers) goulash or strudel. The difference between Czech meat-eating is that Czech meat is always cooked with sauce.

Czech cuisine is traditionally interesting to Russians, Ukrainians, Poles . After all, the Czechs are near, in some ways their culture is close to us, and love for beer, good , quality, our people are almost in the blood . And, as the Czechs in beer know for sure how, however, in the snacks to it, many visitors of Czech cities do not hide that they are there out of gastronomic considerations . A the fact that the Czech cuisine is not so diverse in terms of variations of dishes - it does not matter, because we are quite satisfied s of their own, and washed down with "mountain" Czech beer, ready to wait until returning home!

The national Czech drink is definitely beer. It is no accident that many of its varieties are known far beyond the borders of the country. Brewing in the Czech Republic was widely developed already in the 16th century. Since then, the brand and recipe for a favorite amber drink have been handed down from generation to generation, like the nacelle and the secrets of making Murano glass from Venetians or silk from the Chinese.

Czech Cuisine

Let's go further: Czech cuisine is the famous pâtés and sausages like on their own, outside the beer context, and as snacks . In their cooking, the Czechs do not exactly have equal, well, except among the Austrians or Germans competitors can be found . In connection with such a variety of sausages, sausages, pates, , rudders, and all kinds and methods of preparation meat and minced meat, Czech cuisine is rich in sauces, dressings, gravies . Czechs are very fond of sauces . Their composition and characteristics are unusual for our taste, in general, frankly, since Soviet times, a little-baked in matters of gourmet "accessories" and supplements . Among the Czech sauces, cucumber, tomato, horseradish (horseradish it is hardly called - too tasty), dill, garlic, onion .

It is interesting that the kitchen, which is famous for today's Czech daily routine, remained practically unchanged from Renaissance of the Silt and even earlier - the Middle Ages.

Its basis is made up of flour and butter, broths, meat and all variations of these ingredients. Therefore, the basis of sauces, popular since so ancient times, was and is the mass obtained by roasting flour on goose, pork, vegetable fat. This flour porridge is diluted with wine, water, sour cream, cream, broth, beer, adding spices, roots, greens and the main component of this or that sauce - onion, garlic, mushrooms, vegetables, spices. This sauce is both an addition and a side dish to the meat, so its self-sufficiency is evident in this sense.

Potato dumplings

Another unusual element of the Czech cuisine that we understand is dumplings . Its uniqueness lies in the fact that, like and sauce, which is both garnish and dressing, dumplings can simultaneously be both the first course and the second . Kneaders - heated pieces of cooked flour or potato dough . It's their Czechs who are considered the ideal complement to various dishes . More often they are all served p to meat with thick sauces "omachkami", in which they have to "dunk" and quickly eat . Reminds Swiss fondue, but much more satisfying . In this sense, dumplings repeat the fate of replacing in each people bread or potatoes - like vareniki from Ukrainians, rice from Asians, pasta from Italians, hominy and corn tortillas from Romanians and Moldovans .

There are a lot of dumplings in Czech cuisine: cottage cheese, potato, hard bread, ground meat, hard from raw potatoes and flour , and also sweet with fruit.

Fruit dumplings are prepared from different types of dough; Dumplings with plums are made from a very thin dough and boiled in boiling water, and before serving, sprinkle with grated cheese with sugar and butter or poppy seeds with sugar. In addition, the Czechs often bake from the dough kalachi, which are decorated with great art.

Czech cuisine is rich in pastries, meat dishes, sauces, piquant combinations. These are crinkles with cinnamon and raisins, and buns with marmalade, and a nutty cake in Czech, and pies with poppy and honey, and strepachki, and shkubanki of potatoes, and, lettuce Prague, and cabbage in Bohemian, and eggs with horseradish, and sausages fried with bread and sweet pepper, and pork stewed in beer, and meat in Bohemian, and Karlovy Vary roll, and pheasant in Bohemian, and venison rolls in Czech and much, much more. @