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Czech Recipes

18 recipes

Czech cooking is hearty Central European food built around pork, potatoes, cabbage and bread, with sauces and dumplings that make a meal feel generous. Dumplings, or knedlíky, are the signature side, made from bread or potato and sliced to soak up gravy from beef, pork or duck. Soups open most lunches and range from garlic and potato soup to creamy dill kulajda. Caraway, marjoram, garlic and sweet paprika supply the main flavors, and sour notes from sauerkraut, pickles and vinegar balance the richness of the meat. Beer is part of daily life, and pub food such as fried cheese, pickled sausages and marinated cheese is eaten with it. Fish is rare except for the Christmas carp, but freshwater fish and wild mushrooms appear in village kitchens. Desserts lean on sweet yeast dough, quark, poppy seeds and plums, from koláče and fruit dumplings to the braided vánočka baked for Christmas.

Staple ingredients

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Common questions

What is Czech food known for?

Dumplings with rich sauces, such as svíčková and roast pork with sauerkraut, plus goulash, fried cheese and potato soups. Sweet yeast pastries like koláče are popular too.

What is the national dish of Czechia?

There is no official one. Many Czechs would name svíčková, beef in a creamy vegetable sauce with bread dumplings, or vepřo knedlo zelo, roast pork with dumplings and sauerkraut.

Is Czech food spicy?

No. Seasoning is based on caraway, marjoram, garlic and sweet paprika. Chili heat is rare, and sourness from pickles and sauerkraut is more typical.