A FOOD TRADITION
Czech Cuisine
A hearty Central European tradition centered on dumplings, roasted meats, creamy sauces, soups, preserved foods, and fruit-based pastries.
Dishes linked to this cuisine
13–24 of 49
Fruit Dumplings
Czech dumplings made from a soft dough wrapped around fruit and typically served warm with sugar and butter.
Garlic Soup
A hot Czech soup centered on garlic and potatoes, usually prepared with broth and seasoned with onion and caraway.
Goulash Soup
A hearty Czech soup of beef, onions, potatoes, paprika, and herbs simmered in a savory broth and commonly thickened lightly with flour.
Hairy Dumplings
Czech potato dumplings made from grated or mashed potato bound with flour and typically egg, then boiled until tender.
Horseradish Sauce
A Czech creamy sauce flavored with pungent grated horseradish and served with savory dishes.
Jelito
Jelito is a Czech blood sausage made primarily from pork, pork blood, grains, onion, garlic, and seasoning, then stuffed and cooked before serving hot.
Jitrnice
Jitrnice is a Czech pork sausage made with pork offal, meat, bread, garlic, and seasonings, usually boiled and served warm or cold.
Karlovy Vary Dumpling
A light Czech bread dumpling from Karlovy Vary made with bread, flour, egg, milk, and herbs, usually served warm alongside sauced dishes.
Krautfleckerl
Austrian square pasta is tossed with softened cabbage, onion, oil, sugar, salt, and caraway and served warm.
Krkonoše Kyselo
A traditional mountain soup made from rye sourdough starter with potatoes, mushrooms, caraway, butter, and egg.
Kulajda
A Czech creamy potato and mushroom soup seasoned with dill and vinegar, often finished with sour cream and egg.
Lentils with Vinegar
A Czech lentil dish seasoned with vinegar and onion, often thickened into a tangy savory stew.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.