One of the main features of Czech cuisine – a sytnost and caloric content. From time immemorial hostesses cooked food with such intention that the person could gorge on one dish. The Czech gastronomy is rich with meat snack, soups, various flour products.
It is required to you
- Pivni polevka:
- - beer liter;
- - liter of meat soup;
- - 3 vitelluses;
- - 3 tablespoons of a desi;
- - 1 cups of cream;
- - 1 tablespoons of flour;
- - salt;
- - sugar;
- - mace;
- - bread.
Instruction
1. Soups in the Czech Republic very dense. Are more similar to puree, but not to liquid dishes. Many of them have sweet-sour spiciness. Also giving of soups is original – often instead of a habitual plate use round loaf of bread with decrowned.
2. One of traditional soups of Czech cuisine – Pivni polevka ("beer soup"). For its preparation cook meat soup, for example beef. Then connect it to beer and boil. Remove the formed foam.
3. In a separate bowl mix cream, vitelluses, oil, flour. Add a mace pinch, to taste salt and sugar. Pour the turned-out weight in broth. Continue to cook minutes 5-10. Put a piece of bread on a plate and fill in it with hot soup.
4. One of the main ingredients of second courses and various snack is meat. Pork, mutton, beef, a bird is served to a table in the form of sausages, sausages, pastes, fried or stewed small bars or baked by one big piece.
5. Gourmets call a meat masterpiece of the Czech cookery a dish "Veprev a knee" - the pork leg marinated in beer and spices, and then baked to a golden crust. Viands with sauerkraut, mustard and horse-radish give it. One more national dish – "Svichkova on sour cream". This very gentle fillet of beef stewed with vegetables. The meal with creamy sauce and a cranberry garnish is served.
6. It is difficult to present Czech cuisine without sauces, or as they are called here, omachok (from the word "dip"). Caramel, tomato, sour, cucumber, garlic, creamy, cheese omachka are preparing on the basis of meat soup, also often add wine, beer, sour cream, cream to them.
7. Other dish of which Czechs – knedliks are proud. These are small pieces from flour, cottage cheese or potato dough with a stuffing or without it, steamed. Knedliks – ideal addition to a main course. Often they are prepared as a garnish for second courses or given instead of bread to soups. Also there are knedliks with sweet stuffings – to tea.
8. From drinks the Czechs most of all prefer beer and consider it the national drink. As snack for frothy beverage it is possible to allocate fried cheese, sausages-utoplentsy, a tlachenka.
9. For a dessert in the Czech Republic love pastries. These are rich kalatches, buns with jam, poppy, cheese, fruit cakes, biscuits. Much of desserts is borrowed from kitchens of neighboring countries. And here Trdelnik roll is the invention of the Czech confectioners. A sweet dough is wound on a special metal rolling pin, rolled in sugar or nuts and baked on naked flame.