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Czech national sweets. Trdelnik is a traditional Czech delicacy. Soups and stews

If a girl is afraid of gaining extra pounds in Prague, then we can give this advice - walk around this amazing city on foot, admire the ancient streets, and after a long walk, sit at an open-air cafe table and enjoy coffee and fresh pastries.

Trdelnik

Trdelnik is a national ancient dessert, which is a hollow tube made of yeast dough. Translated from Czech, “trdelnik” means “blockhead”. The name hints that the buyer was “fooled” by selling him pastries without filling.

The product is baked over an open fire and topped with a special mixture of sugar and nuts, which forms a very tasty crust. Sometimes trdelnik is greased with butter and rolled in chocolate or nut crumbs or even coconut flakes. It’s simply impossible to pass by, especially since you can try this dessert right on the street, and not just in pastry shops.

Plum dumplings

The dumpling is based on traditional potato dough, and inside there is a fragrant pitted plum. Dumplings are boiled in hot, slightly sweetened water, rolled in breadcrumbs and powdered sugar and served with various kinds of sauces (for example, sour cream, custard or cream).

Prague kalach

Prague kalach is an analogue of Russian cheesecake. It is baked from yeast dough, the filling is made from fruits, nuts, berries or cream cheese. The product is sprinkled on top powdered sugar or poppy seed. In honor of this delicacy, a festival is held every year in Prague, where you can try all kinds of rolls, different forms and with different fillings.

Prague challah

The traditional Jewish dessert - challah - has taken a strong place among the national Czech pastries. In essence, this is an ordinary braided dough made from yeast dough, but with different additives: nuts, candied fruits or raisins. Challah itself is very tasty, but Czechs prefer to eat it with butter and various sweet jams.

When traveling to another country, people want to fully enjoy the new culture. An important part of it is, of course, national dishes. This is not only a new taste and gastronomic experience, but also an opportunity to get used to the role of a local aborigine and experience the place, so to speak, from the inside.

National dishes of the Czech Republic were formed not only from local preferences, but also from various borrowings. Features include the richness of the main menu and the rich sweetness of the desserts. The most characteristic are pork knuckle, dumplings, soups, local sausage, goulash. Also high on the list are a variety of cheeses. Despite my fears, I liked the local cuisine so much that I even expanded my culinary boundaries and included some Czech dishes.

To tell about all the features and traditions, you need to write a whole book, and maybe more than one. Therefore, I will focus on those dishes that I advise all visitors to try in order to get a complete picture of this country. Of course, most tourists rush to Prague, so let’s look at the country’s national cuisine and highlight the restaurants and establishments of this particular city.

Dumplings

One of the most indispensable things in Czech cuisine is dumplings: they are served in most restaurants, included in the diet of schoolchildren, and made in many homes. Essentially, these are pieces of potato or flour dough boiled in a water bath or steamed. That is, there are dumplings various types depending on the raw materials from which they are prepared.

They are used in local cuisine as an alternative to bread, and are also served as a side dish for meat with a large amount of thick sauce in which they are usually dipped. There is such a thing a traditional dish, as "Vepřo Knedlo Zelo", consisting of pork, dumplings and sauerkraut, respectively. It can be tasted in Prague restaurants famous traditional cuisine, which I will discuss below.

What is noteworthy is that some Czechs eat dumplings for breakfast, lunch and dinner, apparently, they have become so tightly integrated into the diet. There are a huge variety of cooking recipes: bread, potato, with and without filling (onion, meat), cottage cheese, sweet. There are even fruit dumplings that are a complete dessert. This is how plums are prepared from thin dough, and before serving they are sprinkled with powdered sugar and (or) grated cheese. As for me, dumplings are much tastier than kleb, and they go better with many dishes. I was able to try them in almost every restaurant, bar or canteen where I was, when ordering hot dishes. It seems that everyone knows how to cook dumplings, and it’s most likely simply impossible to make them badly.

Bramboráky

Potato cakes, which are very similar to potato pancakes. Traditionally marjoram is added to them. Bramboracs are often used as independent dish, but sometimes they are used as a side dish for meat.

Meat dishes

Svíčková na smetaně (Svičkova with sour cream)

This dish is local national pride. It is made from beef tenderloin, perfectly peeled and served with a special sauce. They say that it is not enough to have cooking talent, you need to be able to choose the right ingredients. In different parts of the Czech Republic, this dish is prepared in its own way: spices, additives in the form of mushrooms or berries, marinade - all this may differ.

But special attention is always given to the sauce. The basis for it is vegetables, cream and milk stewed in meat broth. The consistency should resemble liquid mashed potatoes. And, of course, such a dish should be served with traditional dumplings. Svichkova with sour cream is a fairly universal dish, so it goes well with red or white wine.

Having chosen the first option for the drink and this dish, I was very pleased at the restaurant “U Dvou kocek” in the center of Prague at Uhelný trh, 415/10. By the way, at the same establishment there is a small brewery producing light and dark beer of the same name, which is quite tasty.

Guláš (Goulash)

Goulash is a juicy stew that... proper preparation melts in your mouth. It is made, like many dishes, from different ingredients. But most often in Prague restaurants they offer to try beef goulash. For cooking, cumin, garlic, and pepper are used, with which pieces of meat are stewed over low heat. Towards the end of the process, flour is added to the sauce, tomato paste, after which they cook for some more time. Goulash is traditionally served with dumplings. They are then dipped in thick flavorful sauce. I tried it very tasty beef goulash in the regular bar “Andel” (apparently, the name was formed due to its proximity to the Andel metro station) at Nádražní, 56/106.

Vepřové koleno (Veprov's knee)

Many tourists make up legends about the baked boar's knee. To be honest, I don’t particularly care for meat in large quantities, but after succumbing to persuasion, I had to try this delicacy. Looking ahead, I’ll say right away – very tasty! The leg of the pig is soaked in beer, after which it is placed on a spit and baked in this form. Serve directly on the same spit, on a wooden board. They are usually served with mustard and horseradish, as well as various sauces. Important note: Please note the weight of the dish before ordering. Usually it is 800 grams and above. So baked Boar’s knee is often ordered for two or even three.

Pečená kachna (Liver kachna)

Roast duck or goose – famous dish local cuisine, served with pickled or stewed sour cabbage, red cabbage and dumplings. Sometimes the bird is brushed with honey to create a golden crust. In many families, this dish is prepared on holidays, such as Christmas. I was able to try delicious baked duck at the restaurant “U Dvou kocek”, mentioned above. It just so happened that I had lunch or dinner at this establishment several times, because it is located next to the Old Town and Wenceslas Squares. But I think other restaurants should prepare this dish very tasty.

Pečená vepřová žebírka v medu (Vepr's zebirka baked in honey)

These are baked rack of pork ribs in honey. As with duck, honey is added for a crispy brown crust. It also gives the meat softness and juiciness.

Sauces

Residents of Prague, and other cities of the Czech Republic, are extremely fond of a variety of sauces: tomato, cucumber, horseradish, with dill, garlic, berry and others. In the old days, this type of food could be served as an independent dish, and it was prepared from flour fried in fat with the addition of wine, water, beer, and spices. The basis for many modern Czech sauces is juice after frying meat, onions, sour cream or wine.

Soups and stews

An important role in Czech cuisine was played by traditional soups. They will warm you up perfectly on cold days, and the various vegetables and broth will quickly digest and make room for new dishes. I’ll tell you about the most popular stews in Prague.

Česnečka (Garlic)

This is garlic soup. Sometimes it is prepared with smoked meats, but traditional recipe it should have meat broth, potatoes and, of course, garlic in large quantities. There are also variations with the addition of cheese. In addition, this soup can be enjoyed both in its traditional form and in puree. In the first version, I tried it on Christmas, in some medieval-style restaurant near the Old Town Square. Unfortunately, I don’t remember the name, but this establishment helped me warm up and satisfy my hunger.

Bramboračka

Soup with tomato and garlic. Often prepared on the basis of meat goulash, but you can find various variations. In local cuisine, many soups and other dishes contain large quantities of garlic, making it an important part of gastronomic traditions.

Cibulačka

Easy to prepare, like many previous ones, onion soup. It is prepared in water and served with croutons and cheese.

Polevka v chlebu (Vole in bread)

This soup is specific due to its presentation. For this dish, bake gray bread of a special shape, cut off the top in the form of a lid, remove the soft part and pour in the stew. In fact, polévka means soup, which means any soup can be served in this way.

I tried this dish at “U Tří Zlatých Lvů” at Uhelný trh, 1. In the process of eating the soup, the lid of the “plate” was also eaten, after which the question arose: “Is it customary to eat the last one?” No one could tell me, so I ate as much as I could from the bread cup. After all, I paid for it too.

Kulajda

This thick soup with mushrooms, potatoes and seasoned with sour cream. Like many, it is boiled in water. It is usually served with boiled egg.

Snacks

Often in restaurants and bars they serve cold meat or cheese snacks. Of these, it is worth highlighting the following:

Utopenec (Utopenets)

It's marinated in sweet and sour sauce sausages with onions, moderately fatty and flavored with a lot of spices. This snack is soaked for a couple of weeks, ideally in a cold place. It is usually served cut into mugs and with bread. Again, there are a lot of recipes. Every bar or restaurant strives to add some zest or feature. And when cooked at home, like many local dishes, unique recipe passed on in every family from generation to generation.

Tlačenka (Tlachenka)

This appetizer is reminiscent of brawn or jellied meat - a boiled pressed meat product in a natural casing or jar. Tlachenka is generously sprinkled with onions and peppers, and also poured with vinegar. This appetizer is made from various types of meat: pork, beef, poultry. This is one of the popular dishes served with beer along with bread and onions. Again, Tlachenka is prepared in different ways both in restaurants and at home.

Klobasa (Klobasa)

Fried sausage of various types: liver, meat, wine, blood and so on. This appetizer is fried until crispy and served hot, served with bread, mustard and cabbage. It is customary to eat sausage with your hands, dipping it into the sauce. You can taste this snack not only in pubs and restaurants, but also right on the street.

In squares and crowded places there are special stalls where sausage is prepared right before your eyes. I admit, it was this appetizer that I liked the most: I tried all six or eight types of sausages offered on the menu. And some more than once, if the opportunity presented itself. I found Prague, Staroprazskaya and Wenceslas to be the most delicious. The most convenient places to buy were the stalls at the entrance to the metro, especially at the Andel station, and on Wenceslas Square in the center of Prague. And it seems that this will be the first dish that I try on my next visit to the Czech Republic.

Cheeses

They occupy a special place in modern kitchen Chekhov. Grilled cheese is the most popular vegetarian dish, usually Hermelín, served with lingonberry jam or jam.

At first this combination seemed strange to me, but as it turned out, it is very good. You can buy cheese at the store and fry it at home. In various supermarkets, one package will cost you 20-50 CZK, which is quite cheap.

In second place are the so-called “mouldy cheeses”: Brie, Hermelín, Plesnivec, Gerarnont, Kamadet with one type of mold and Vltavín with blue mold inside and white outside.

They can be used as a snack, either plain or fried.

Olomoucké tvarůžky (Olomouc cheese curds) is a special variety that is produced only in the Czech Republic.

The smell of this cheese is not pleasant (it looks like something rotten), but it disappears after frying. This variety is also used as a beer snack, served with black bread and onions.

Bakery

You can buy almost any baked goods in Prague: donuts, muffins, croissants, cakes - all this is produced in abundance by local confectionery shops and coffee shops. But you can taste some of these delicious delicacies only in this country. I present to your attention a short list of baked goods that are typical for the Czech Republic.

Pardubický perník (Pardubický perník)

This honey gingerbread, richly decorated with ornaments or designs. It is named after the first place of production - the city of Pardubice. The most popular shape for this baking is the heart, but there are other variations.

Trdelník (Trdelnik or Trdlo)

This is a bagel made from some special dough (according to my impressions, something between butter and shortbread), baked on a wooden bagel over coals. That is, they make this delicacy right on the street in the city center. After baking, this roll can be rolled in powdered sugar, chopped nuts or spread with chocolate spread. I tried all three, but most of all I liked the simplest one - in sugar.

Karlovarské oplatky

These are two round thin wafers, between which there is various fillings: chocolate, nut, creamy, apple and others - about 15 options in total. They say that real Karlovy Vary waffles can only be baked in Karlovy Vary. That's where I tried them. There are packages with one or three pieces, some are eaten cold, and some are usually reheated. The size of this treat is quite large - 15-20 centimeters in diameter, but thanks to thin dough The waffles turn out to be quite light and dietary. In addition, this is a great souvenir for friends and relatives, a real piece of the Czech Republic brought with you! Waffles are quite fragile, so pack them among hard, flat objects if possible.

Štramberské uši (Štramberské ears)

Štrambersky ears – baked goods from gingerbread dough, rolled up in the form of a bag. It was manufactured in the city of the same name, which is why it got its name.

Dessert

If you still have some room in your stomach after the main meal, don’t neglect the local desserts. There are a huge number of sweets in the Czech Republic, so I will only talk about a few unusual dishes, and feel free to try everything else yourself.

Horká láska (Horka weasel)

This is cold ice cream topped with hot syrup, as the name “Hot Love” suggests.

Frozen yogurt

In shopping centers there are departments where there are vending machines with cold yogurt of different flavors. Various additives and sauces are also offered in containers. The price for everything is the same: about 40 Czech crowns per 100 grams. That is, you take a glass yourself, squeeze out how much and what kind of yogurt you want, sprinkle everything with nuts, marmalade, candied fruits and other things, fill it with sauces, and then weigh it at the checkout and pay.

I tried this dessert in the Novy Smíchov shopping center, on the top floor. Address Štefánikova, 247/17.

Ice cream on the city streets

On many tourist streets, restaurants have a special window where they will sell you refreshing popsicles. Some places have chocolate, cream, nut and other flavors. They offer an option in the form of balls placed in cones, and in some places in the form of “soft ice cream” from special machines. I liked the latter the most, as they are perfectly refreshing on a hot day.

Beverages

Like many European countries, the Czech Republic is famous for its traditional drinks.

Beer

Legends are made about local beer, and Germans come to Prague on so-called “beer tours”, since this drink here costs a penny. There are a huge number of varieties of intoxicating drinks in the Czech Republic, which I talked about in another article. I’ll just repeat that be sure to try draft beer, not bottled beer. And don't neglect the small breweries in the city center.

Slivovice

This is a plum brandy with an alcohol content of 45%. Even in the song “Yozhin s Bazhin” the chairman drinks this drink. I tried it, I didn’t really like it: due to the strength, I didn’t feel much of a taste. That’s why it’s remembered as “some kind of local vodka.”

Becherovka

This liqueur was created in Kralovy Vary based on a collection of as many as 45 herbs. Initially it was intended to be used for medicinal purposes, but thanks to its taste, Becherovka became widespread and liked by Czechs, and then by residents of other countries. It is recommended to cool the liqueur before serving in its pure form. Some make cocktails based on Becherovka, while others drink it with beer.

Drink varieties

Original is a timeless classic. Prepared since 1807 according to the same recipe, 38% alcohol.
Cordial - liqueur with linden blossom extract, 35% alcohol.
Becherovka KV 15 - liqueur with the addition of red wine, used as an aperitif, but was discontinued, 40% alcohol.
Lemond - with the aroma and taste of lemon and other citrus fruits, 20% alcohol.
KV 14 - like KV 15, red aperitif, 40% alcohol.
Ice&Fire is an almost black liqueur with menthol and pepper. The aftertaste is like I just brushed my teeth, which is quite funny, 30% alcohol.

Soft drinks

The local cola, Kofola, has become widespread.

It is made from caffeine residues after roasting coffee with the addition of apple, currant, cherry and some other syrups. Compared to the American drink, there is three times less sugar, and acid, which destroys tooth enamel, is completely excluded from the composition.

Best restaurants in Prague

Local cuisine is prepared in almost all restaurants, and this is a fairly large list, among which it is difficult to select the best places. So that you don’t have to search for a long time, I’ll give you a few places in the city center as an example.

Restaurant U Jindrisske Veze

It is considered the best establishment with traditional cuisine. The average check here is about 300 CZK, a business lunch is about 100 CZK. A glass of beer will cost 50 CZK. The prices are quite reasonable, the service is fast, the cook is excellent.

Address: Jindřišská 972/26.

Opening hours: 11.00-23.00.

Restaurace Stará Prague

This is a budget establishment with Czech dishes. The average check is approximately the same as in the previous described place. The restaurant is in demand and there may not be any free seats in the evenings.

Address: Vitězná, 530/11.

Opening hours: 10.00-23.00.

Smichovsky radnicni sklipek

They make excellent boar's knee and fried cheese here. Original interior and typical Czech cuisine. Prices are average, beer 50 CZK, dish about 100 CZK.

Address: Preslova, 4/553.

Opening hours: 11.00-23.00.

Budvarka

It was here that I ate a delicious boar's knee. The beer was presented in a small assortment, but also quite decent. Since the establishment is not located directly in a crowded tourist area, we were able to grab a table instantly. The contingent consisted mainly of local residents and visiting Germans.

Address: Wuchterlova 336/22.

Opening hours: 11.00-00.00.

U krále Brabantskeho

Restaurant decorated in medieval style. The prices and cuisine, as in many places, are good, but the interior is quite unique. Here you can feel like a guest at knightly feasts of past centuries.

Address: Thunovská 198/15.

Opening hours: 11.00-23.00.

For your information

If this is your first time eating out for lunch or dinner, take note of the following: portion sizes in good restaurants are quite impressive. The Czechs, apparently, are accustomed to such amounts of food, but I never managed to finish some of the dishes entirely. Therefore, I advise you to order one dish at a time: try the main course, and then decide whether there is room left for dessert.

There is a national sweet dish in the Czech Republic - rich twisted cylindrical buns, cooked over an open fire and sprinkled with crushed nuts and cinnamon. Anyone who has been to the Czech Republic, and even more so to fairs or markets, can imagine what trdelniki are.

They are cooked right in the middle, where there is a crowd of people, right there, on hot coals, and the aroma from fresh baked goods spreads far around. They say that trdelniki first appeared in rich houses in the Czech Republic, either the recipe for their preparation was brought from somewhere, or local nugget chefs came up with it.

But the dish turned out to be so successful that it spread from the master’s dining rooms and living rooms to the streets and squares, and became an integral part of national holidays, be it a wedding, or a homeland, or a fair - any occasion is suitable, as long as there are more people.

In general, you can cook them at home, the problem is an open fire. But here, as in any other situation, there are two ways out, and both are suitable: at home we use a closed fire, that is, an oven, and in the summer, outdoors, we use an open fire.

Even before the baking process itself, it is necessary to find a trdlo, that is, something cylindrical that does not burn in the oven or on an open fire, and is suitable for winding dough. These can be special modern straws that are sold in stores, or beech rolling pins, or even homemade products, for example, tightly rolled paper protected from fire by metal foil. Any metal tubes of suitable diameter and length are suitable as treadlobs, you just need to thoroughly clean and wash them. And figure out how to install them in the oven so that you can turn them during baking and the dough does not touch the hot walls.

So let's get started.

Ingredients:
— wheat flour, premium quality, 650 g;
- fresh yeast, should smell pleasant, 30 g;
- milk, one glass or 250 g;
— chicken eggs, preferably with a bright yolk, 2 pcs.;
— butter, half a pack, or 100 g;
- salt, ½ teaspoon;
- sugar in the dough, 5 tablespoons, or 100-125 g;
- sugar for sprinkling, 1 tablespoon, or 20-25 g;
- almonds or walnuts, crushed, for sprinkling, 100 g;
— cinnamon powder, for sprinkling, 50 g;
- powdered sugar for sprinkling.

Instructions for preparing trdelniks. Step by step recipe with photo

1. We use the sponge method of preparing the dough to make the buns especially fluffy. To prepare the dough, take all the yeast, knead it with light touches of your fingers in ¼ cup of lukewarm water. The yeast should spread very easily and without a trace under your fingers, without leaving any lumps - this is an indicator of its freshness. Add one teaspoon of sugar and flour to the water, and stir everything until completely homogeneous.

Place the resulting mash for 20 minutes in a quiet, warm place, without drafts and, God forbid, shocks. During this time it will rise well.

In turn, lightly beat the whites into a wet foam and prepare them for coating the trdelniks before baking.

While we are putting the dough and whipping the egg whites, turn on the oven so that by the time of baking the temperature in it reaches 200 degrees Celsius, or approximately this value.

In advance, while there is time, prepare the mixture for sprinkling: mix the crushed nuts with cinnamon and sugar well in a separate bowl.

Melt the butter in a saucepan or bowl, placing it over low heat or on a hot surface; pour the liquid oil into the bowl in which we will knead the dough. Add milk and yolks there, stir, then add the dough, salt, sugar for the dough and mix.

Knead with your hands an elastic dough of delicate consistency, knead thoroughly, then cover with a towel and set to rise. As soon as the dough has risen, knead it and let it rise a second time.

2. When the dough has risen twice, we take it to work. We divide it into several identical parts, we work with each part in the same way: we roll out the layer about ½ cm thick, the shape is a long rectangle, about 10-15 cm wide; then cut it lengthwise into 3 strips, each 3-5 cm wide.

3. Take another trdlo, or tube, and begin wrapping it with dough. First grease the bun with butter and sprinkle with flour so that you can easily remove the finished bun. The dough does not stick to the foil, so if we wrap it directly onto the foil, we save time and effort. We wrap the dough overlapping, with each next layer slightly covering the previous layer, and carefully close the tip of the dough strip inside so that it is beautiful.

4. Take a brush and brush the dough wrapped around the tube with beaten egg whites.

5. Pour the mixture for sprinkling onto a flat board or plate and roll the tube of dough over it so that the sprinkling sticks to the whites. You can simply take a pinch of sprinkles and sprinkle the tube, rotating it with your other hand. Choose any method, but the next trdelnik should get its share of sprinkles. Place the tubes with the dough rolled on them and covered with sprinkles in hot oven in such a way that they are suspended and do not touch anything with the dough;

6. Bake the trdelniki for 15-20 minutes, periodically turning the trdlo tubes so that the buns are baked equally on all sides. When the dough is baked, take out the tubes, let them cool slightly, then carefully remove the finished trdelniki from the trdlo base and place them on a dish or plate. You can additionally sprinkle them with powdered sugar, they will immediately become more elegant.

Trdelniki are usually eaten hot, only then can their originality and perfection be fully appreciated.

The cooking process itself is not a dogma. You can, for example, not roll out the dough and then cut it into strips, but instead tear off small pieces from the whole dough, form sausages from these pieces, about the thickness of a finger, and immediately wrap such a sausage on the treadlo, crushing it as you wrap it, and capturing the previous layer with each new revolution. The result is the same, choose the technology you like best.

This is how Czech trdelniki are prepared at home, in an ordinary oven. And in the summer, at the dacha, where you have a barbecue, it will turn out completely differently - like in the Czech Republic. On an open fire you will get excellent buns, and the smell will be such that all the neighbors will come running. And you will have a complete illusion that you are eating trdelniki in Prague, on Old Town Square, you just have to close your eyes and deeply inhale the aroma.

You can also buy train and bus tickets. If necessary (for example, to organize a shopping tour), we buy package tours on.

The Czech Republic is famous not only for its beautiful castles and beer, but also for its desserts, which are created according to the recipes of Czech confectioners. They are real works of art, while being very high in calories and nutrition. When visiting Prague, or any other Czech city, it is worth spending time tasting sweets; local confectioners do not spare any products for this.

It is worth noting that the recipe for Czech sweets is unique. Each region has its own traditions, its own unique bakeries or pastry shops, the history of which can even begin in the 18th century.

Centuries-old traditions are passed down by real Czech dynasties of confectioners from father to son, without disclosing a number of secret ingredients. Often, it is this secret that lies in the special culture of preparing Czech desserts, which have won the love of gourmets around the world.

Strudel

One of the famous Czech desserts is strudel- roll with the most with different fillings. This dish gets its name from the German word Strudel, meaning “tornado.”

Strudel

In the 17th century it was popular in Germany and Hungary. Austria and the Czech Republic. Czech cuisine has made it its national dish. Today, almost all Czech housewives sometimes cook strudel for their family.

Classic strudel is prepared with apple filling and served with vanilla sauce. Currently, each restaurant has its own recipes for fillings; there are rolls with cherry, plum, strawberry filling, as well as cottage cheese and raisins.

The top of the strudel is sprinkled with cinnamon and powdered sugar or almond flakes. The roll is served with ice cream, cream or cream sauce. For a real strudel, thinly rolled dough is used, so the roll bakes quickly and remains soft for a long time.

This dish is considered a dessert dish, but Czechs love to eat hearty meals, so rolls are often filled with meat, fish, potatoes, mushrooms, cabbage and poultry.

Trdelnik

Trdelnik is a dish national cuisine from the beginning of the 19th century. To prepare fragrant tubes, take yeast dough and roll it in a mixture of nuts, cinnamon and sugar. They are baked over an open fire, wound on special skewers.

Trdelnik

Most often, the tubes are empty, but they can be filled with whipped cream, plum, apple jam, chocolate paste, cream. The tubes can be sprinkled with small nuts, vanilla sugar or coconut flakes.

Not a single holiday is complete without trdelnik; they are given to children and women in labor. These tubes are associated with snakes and are the main treat on St. George's Day. It is believed that on this day, namely April 24, snakes leave their holes - the descendants of the Serpent, whom St. George the Victorious defeated. As a sign of this victory, trdelniki are baked and eaten by residents and guests of the Czech Republic.

The iron rod or wooden rolling pin on which trdelnik is prepared is called trdlom. This is what Czech mothers call their restless children if they are very playful. And it is translated from Czech as “fool”. Maybe the tube got its name because of its cavity: it looks like there’s a lot of dough, but in reality there’s emptiness inside.

Since the delicacy is cooked over an open fire, you can buy it at the market, in a kiosk, shop or tent, which is equipped with a special stove or other type of open fire.

Blueberry dumpling

They love to eat in the Czech Republic dumplings. A similar type of dumpling, “bukhtichki,” was eaten back in the Middle Ages. The modern name came from Germany in the 19th century; from German the name “knodel” translates as dumpling. At first, only the poor ate this dish in the form of flour balls boiled in water.

Blueberry dumplings

The rich began to eat it as a side dish for flour dishes. Then they began to fill them first with meat, and then with fruits and cottage cheese, and they became a dessert for aristocrats. There are hearty dumplings made from potatoes or flour, which are served with meat and beer, and there are sweet ones, which are an independent dessert.

To prepare them, take semolina, dough or cottage cheese with sugar, vanillin. They can be filled with berries, fruits and dried fruits, as well as jam and preserves. The most popular dessert is blueberry dumplings.

Pardubice gingerbread

Gingerbread from a small town Pardubice- one of the unofficial symbols of Czech cuisine, inferior in popularity to dumplings, but many times superior to them in beauty.

According to legend, the preparation of these gingerbreads in Pardubice began in the Middle Ages, but the dessert gained worldwide fame only in the 19th century. It was then that local confectioners first held a competition for the most beautiful and delicious gingerbread. Gourmets from all over the Czech Republic came to the competition, who told other Europeans about the wonderful Pardubice gingerbread.

Each gingerbread can be called a work of art - they can be in size from a small gingerbread to a real cake. Gingerbread cookies are decorated with cream, powdered sugar of various colors, glaze, chocolate and jam. A real gingerbread, created in accordance with the recipe, may well become a full-fledged holiday gift.

Today in Pardubice and the surrounding area there are several dozen bakeries that produce these same gingerbread cookies. A number of bakeries still use the secret recipe of the 19th century, so each type of gingerbread has its own unique taste, which is especially appreciated among Czechs.

Plum dumplings

Dumplings with plums also belong to Czech national dishes. To prepare this dish, you use potato dough, the classic filling is plums, but any other fruit can be used. The dumplings are made into balls and boiled in salted water, and then covered with a delicious crust of crackers and powdered sugar. Served with custard, sour cream or cream sauce; instead of sauce, jam can be served.

Dumplings with plums

Carlsbad waffles

If you want to bring ready-made sweets from the Czech Republic, which are sold in stores. One of these delicacies is, as tourists call them, Carlsbad waffles, so called by the name of the famous resort, although the Kolonáda plant that produces them is located in another popular resort - in Marianske Lazne. Round wafers with nut or chocolate filling and are good dessert for tea and coffee.

It is worth noting that the recipe for Czech sweets is unique. Each region has its own traditions, its own unique bakeries or pastry shops, the history of which can even begin in the 18th century.

Centuries-old traditions are passed down by real Czech confectionery dynasties from father to son, without disclosing a number of secret ingredients. Often, it is this secret that lies in the special culture of preparing Czech desserts, which have won the love of gourmets around the world.