Czech cuisine
20 entries in the Czech Cuisine compendium.
Czech cuisineCentral European cuisine with hearty soups, dumplings, and pork.Moravian cuisineCooking styles and traditions of Moravia, Central Europe.Czech wineCzech wine is predominantly Moravian, with a history dating to Roman times.Garlic soupA garlic-based soup found in multiple European and Mexican cuisines.GugelhupfYeast-leavened ring cake from Central Europe.Ham hockPork joint used for flavor in soups, greens, and soul food.KaszankaTraditional blood sausage with buckwheat or barley.LimetHerbal bitters launched in 2000 from Karlovy Vary.LokšaA potato flatbread popular in Slovakia and South Moravia.Pea soupA soup of dried peas found in many cultures.Pickled herringTraditional preserved herring, staple in European and Jewish cuisines.Pig slaughterTraditional and intensive slaughter of pigs for pork production.PowidlTraditional Central European plum butter, cooked without sweeteners.RinderrouladeGerman filled beef roll, festive dish often served at Christmas.RollmopsPickled herring fillets rolled with a savoury filling.Semolina puddingSemolina pudding is a beloved porridge eaten across Europe and the Levant.ServiettenknödelA large bread dumpling wrapped in cloth and cooked.Slonie žrádloA Czechoslovak spread or salad of unknown origin.Smažený sýrA breaded and fried cheese dish from Czech and Slovak cuisine.Smetana (dairy product)Soured cream staple of Central and Eastern European cuisines.
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