I offer you a convenient list of Czech cuisine. Just print it out and carry it around Czech restaurants.

The fact that Czech beer is one of the best in the world is undeniable. But the Czech people are not the only beer that is rich. The national cuisine of the Czech Republic can surprise even the most distinguished gourmet with its diversity. You can taste the most popular national dishes in any Czech restaurant or pub (referred to by the people as "Lord" (hospoda)).

Before you start choosing dishes from Jídelní lístek, order a mug of beer to your taste. Usually, most Czech restaurants offer their visitors several sorts of draft beer (točené pivo) of one brewer.

Sipping a desired mug of your favorite beer, you can begin to study the menu. In any Czech lord or restaurant, the waiter will bring you:

• jídelniček (small meals) - menu with food
• pitníček (pitnic) - menu with drinks.

So, what do we offer to try Czech chefs?

The first section of any single card is Něco na začátek

Něco na začátek - in a literal translation into Russian - for a start. In this section, you will find a large assortment of light snacks for beer:

• Masové prkénko (cold cuts) - neatly sliced ​​bacon, ham, sausage, and pickled cucumber and pickled peppers added for piquancy.
• Sýrové prkénko (cheese platter) - sliced ​​from selected types of cheese. Most often it is cornfield, romadur, edem or hermelin.
• Rivni sýr obložený - a loaf smeared with an original snack of beer cheese, sprat, onion, butter and with the addition of a drop of beer.
• Topinky s křupavou slaninou a česnekem - toast with crispy bacon and garlic.
• Tatarský biftek z lososa na salátovém lůžku s opečenou bagetkou - raw salmon minced meat with toasted loaf. Served on a sheet of lettuce.
• Hovězí tatarák s topinkami - fried small loaf with raw ground beef.
• Vltavský utopenec is a delicious marinated sausage.
• Tlačenka s cibulí a octem - spicy brawn with onions and vinegar.
• Grilované klobásky s křenem a hořice - delicious meat sausages, grilled until crispy. Served with horseradish and spicy mustard.

Hot beer snacks

In the section "Hot Beer Snacks" you can find the following:

• Smažený hermelín - Hermelin cheese, fried in breading on all sides and decorated with lingonberry sauce. Despite the unusual combination of ingredients, the taste of fried hermelin delivers true delight.
• Grilovaný hermelín is a type of the previous dish. The difference is that the cheese is roasted on the grill. As a rule, served with vegetables and sweet and sour sauce.
• Houbové (zeleninové) rizoto - mushroom (vegetable) risotto.
• Zapečené smetanové brambory s listovým špenátem - boiled potatoes with spinach with airy sour cream sauce.

From appetizers smoothly proceed to the main dishes.

Soups - Polévky

• Vepřo-knedlo-zelo is the most common pork dish in Czech cuisine. This is oven-baked pork with dumplings and braised cabbage. Before serving, “veprzho-knedlo-zelo” is poured with gravy.
• Pečené vepřové koleno (HIT!) - pork knuckle baked in the oven with horseradish and mustard. If you order in a restaurant “pechenova vepršove knee”, be prepared for the fact that it’s just not possible to eat it alone. The dish is very popular!
• Pečený vepřový bok - is prepared similarly to the previous dish, only from the side of pork.
• Pečená vepřová žebírka v medu is a dish that combines the unusual taste of baked pork ribs and sweet bee honey. In one portion of ribs well, a lot. By the way, “Pechen Veprshov zhebirka in honey” was once considered food for beggars. Yeah, the poor Czechs lived well!
• Staročeská Bašta is a complex dish of cold cuts. It includes baked pork, roasted duck meat, smoked neck and baked sausages. Vegetables - stewed white and red cabbage, as well as potato tortillas and bread dumplings. One serving of the “old Bashty” is enough to feed a few hungry men.
• Vepřová panenka s houbovou omáčkou - the word panenka in the context of the name of the dish means “doll”. So the Czechs call meatloaf, richly watered with mushroom sauce.
• Přírodní vepřový řízek na pepři - grilled pork. As a rule, the meat is well seasoned with a mixture of ground peppers.
• Vepřová kotleta v omáčce - despite the fact that the name of the dish has the word kotleta, this dish is prepared from a single piece of pork, which, as it is not difficult to guess, is poured over the sauce.
• Vepřový guláš is a delicious pork goulash. Served "vepršovy goulash" with bread or potato dumplings.
• Královský meč - this majestic name was given to the Czechs by a kebab of meat strung on a skewer in the shape of a sword. Often, restaurants offer to try shish kebab not from one, but from several types of meat. The standard set is pork, beef, lamb plus vegetables.
• Pečená vepřová játra is nothing more than cooked pork liver.
• Moravský vrabec - under this somewhat unusual name - “Moravian Sparrow” - hides baked pork.

As you can see, the Czech national dishes of meat are very diverse and original. But there are restaurants and quite familiar steaks (Vepřový steak) and schnitzels (Vepřový řízek) from pork.

Beef

Here are the most interesting Czech delights from beef meat:

• Svíčková na smetaně - deliciously cooked beef tenderloin, floating in amazing sour cream sauce. "Svitchkov on sour cream" served with a slice of lemon, soft cream, berry jam (usually lingonberry) and dumplings.
• Biftek naložený v barevném pepři s omáčkou - this dish consists of bishfteks and a side dish, neatly laid out on a plate with colored pepper.
• Pivovarský guláš is my favorite dish, goulash made from beef. Served with dumplings and gravy.
• Rumpsteak s bylinkovým máslem- beef rustostek in oil and spices.
• Čertovy roštěnky (bloody Roshtenky) - such an interesting name has a sharp roast beef in the Czech Republic.
• Beef, baked in a pot, is called Moravský hrnec by the Czechs, and Hovězí steak beef steak.

Mutton

The menu of Czech restaurants has a lot of game dishes (Zvěřina).

• Bažant na víně - pheasant (bajant) with a light wine sauce.
• Bažantí prsa s hruškami - pheasant breast baked with pears.
• Divočák na pivě se zelím - boiled boar with crispy cabbage.
• Polada s divočáka - roll of wild boar meat.
• Dančí guláš - fallow deer goulash.
• Jelení guláš - deer goulash.
• Pečená koroptev - baked until part crispy crust.
• Pečená srnčí kýta - baked chamois leg.
• Kanec na česneku - boar meat baked with plenty of garlic.
• Jelení řízky na víně - deer steak with wine sauce.
• Zaječí Paštika - hare pate.

Bird (Drůbež)

In the section called Dr вкусbež there is a mass of delicious poultry dishes.

• Francouzská paštika z kachních jater is the most famous delicacy of this section. The famous foie gras pate made from duck liver is highly valued by gourmets around the world.

The following dishes are not less refined:

• Kachna s ořechy po čínsku - duck with nuts, cooked in Chinese.
• Kachní prsa s mangem - duck breasts baked with exotic mango.
• Pečená kachna s pomerančem a jablky - duck baked according to the traditional recipe with apples and oranges.
• Kuřecí křidélka - crispy chicken wings. To the "kurzhechi krzhidelka" served a variety of sauces.
• Pečená kachna - duck cooked in the oven. In the Czech Republic, “pechena kahna” is traditionally served with dumplings.
• Krůtí steak - turkey steak.
• Kuřecí plátek, steak, medailonky, řízečky - fillet, steak or slices of chicken meat.
• Pečená husa s ovocem - goose baked in the oven with fruit.

Fish (Ryba)

In the best restaurants of the Czech Republic you can find a large assortment of dishes from river and sea fish. So, what's delicious to expect from the section "Ryba"?

• Pečený pstruh - classics of the genre, baked trout.
• Tradiční smažený kapr - not less traditional dish - fried carp.
• Pečený kapr na česneku - carp baked with garlic.
• Grilovaný platýs - grilled flounder.
• Uzený kapr s křenovou omáčkou - smoked carp. It offers horseradish sauce.
• Smažená treska v pivním těstíčku - fried cod in batter. By the way, beer is added to the batter.
• Pečený candát s houbovou omáčkou - pike perch cooked in the oven with mushroom sauce
• Pečený candát se sýrovou omáčkou - the same pike perch, only with cheese sauce.
• Grilovaný mořský jazyk na másle is a grilled and buttered sea tongue.
• Pečený tuňák - baked tuna.
• Pečený losos na smetaně a česneku - salmon in sour cream and garlic sauce.
• Kalamari na česneku - squid meat with garlic.
• Pečený úhoř podávaný se šalvějovým máslem - a delicious dish of baked eel. Served with sage oil.
• Grilovaná štika s bylinkovým máslem - grilled pike with spices.

Side dishes

Meat, game, fish - it's all good. And what about the side dishes? So, what can be found in the section “Side dishes” (Přílohy). The list of side dishes offered by Czech cooks is very large:

• Krokety - deep-fried balls made from potato dough.
• Kari plátky- kari seasoned potatoes, sliced ​​and deep fried.
• Hranolky - fried potato figurines.
• Rösti - a mixture of potatoes and parmesan, fried to a golden crust in deep fat.
• Vařeny brambor - well, everything is very trite here - it's boiled potatoes.
• Americké brambory - uncooked potatoes cut into large chunks and deep fried.
• Kořeněné americké brambory - the same as the previous dish, only with spices.
• Pečený brambor v alobalu - baked potatoes in foil.
• Bramborová kaše - traditional mashed potatoes.
• Šťouchané brambory se slaninou - potatoes stuffed with bacon.
• Bramboráčky - Bramborové placky - fried potato tortillas. Prepared from grated raw potatoes.
• Vařena zelenina - a variety of cooked vegetables.
• Dušená rýže - boiled rice.
• Máslová brokolice - broccoli in oil.
• Fazolové lusky na slanině - fried beans on cracklings.
• Topinky, tousty - crispy toasts and croutons.

As you can see, in Czech restaurants there are dishes for every taste and budget. But that's just not preparing them for 5 minutes.

And if time is running out? Here, for example, to have dinner, you have only half an hour. In this case, choose dishes from the “Ready meals” section (Hotova jídla). Here you can find several types of first, second and side dishes.

  - very nourishing and tasty. It is based on a large amount of meat with the addition of various sauces, here are very popular dumplings, as well as sweet desserts from dough. Czech culinary traditions are derived from the mixing of traditional local dishes and borrowed from neighbors. A great influence on the local cuisine had Slovakia, Austria, Hungary.

Czech national dishes and drinks

What is the kitchen of the Czech Republic and Slovakia like?

Slovak food is considered simpler and simpler than Czech, and they have a lot in common. Main dishes are traditional for both countries, especially soups. Slovaks, like Czechs, love thick rich soups with garlic, spices and smoked meats. A mushroom and garlic soup, and those and others generally consider their national dish. The same applies to meat: in Slovakia, you will definitely find in the menu a wild knee, schnitzel, which came from Austria, and Hungarian goulash. Unlike the Czech Republic, there is more fish on the table, especially river and lake trout, which Slovaks know how to cook tasty.

Favorite Czechs dumplings are popular with the Slovaks, they are loved here in a salty and sweet version, with and without fillings.

Traditional food regions of the Czech Republic

National dishes in selected cities of the Czech Republic can often be used not only as food, but also as souvenirs:

1. Karlovy Vary waffles- thin and tender, with many sweet fillings, popular since the XVIII century. Previously, they were made in every home, and now more often they buy ready-made ones. Factories produce special gift and souvenir waffle packs that you can easily take with you.
2. Pardubice gingerbread refer to the traditional honey pastry, decorated with icing. Most often baked in the shape of a heart, then painted with plot pictures or inscriptions. Previously, they were brought as gifts to home from the fair, and today they are brought to other countries as.
3.   - This is a gentle biscuit from thin gingerbread dough, rolled into a bag, resembling the shape of the ear. A treat, beloved by both adults and children, is made in Shtperberka, which is reflected in its name.

Gastronomic tourism in the Czech Republic

The Czech Republic is justly proud of its cuisine and gladly dedicates tourists to it. For lovers of beer, wine, meat, sweets, various routes have been developed, where you can more deeply immerse yourself in local food.

The most popular tours are beer. This is not only a tasting of different sorts of beer, but also a visit to large factories and private breweries, acquaintance with the tradition of growing hops and participating in the manufacture of a tasty drink.

In southern Moravia, you can go on a wine tour of the vineyards and wineries. Here you will find tastings, the history of grape cultivation in the Czech Republic, familiarity with the characteristics of local varieties and the opportunity to purchase wine directly from producers.

The sweet name of the capital of the Czech Republic “Prague” makes the hearts of hundreds of thousands, or maybe millions, of people who have been there beat faster. And their mind begins to immediately draw in the memory of the main sights of the city: Wenceslas Square, Charles Bridge, Old Town Square, Prague Castle, St. Vitus Cathedral, the Orloi Astronomical Clock, Old-New Synagogue, Old Jewish Cemetery, etc. Well, what happens to their stomachs ?! Perhaps the most vivid memories of Prague are associated with it, or rather with traditional Czech cuisine!

It’s not for nothing that Prague is considered the gastronomic capital of Europe. Even in medieval times, a special feast culture was presented here, which has been preserved to this day.

Do not believe ?! Have a look at any Prague restaurant (it goes without saying with Czech cuisine)! Successful planning of the city allows in every district to find a catering enterprise for every taste and budget. However, there is a certain pattern of prices and food output: prices are higher near tourist routes and the portions are smaller!

Fine! With an institution decided, let's see the menu and find out.

What you need to try in Prague? Czech cuisine

Absolutely, all restaurants, bars offer their visitors two types of menus:
1. "Napojovy listek"(napoyovislek): a kind of "beer card", as the emphasis of this menu is aimed at the traditional Czech drink;

2. "Jidelni listek"  (single sheets): a collection of the most colorful Czech national dishes.

Czech Bramborochka Soup

As for the bramborachka soup, it bears the status of the most unusual Czech dish. For a relatively small price, you will be offered to eat not only a potato stew with smoked meats or mushrooms, but also dishes in which it will be served. Since, the role of the soup bowl will be performed by a fresh loaf of bread.

Czech soup "Cibulachka"

Such first courses are also in great demand: “tsibulachka” (cheese and onion soup);

Czech soup "Zelnyachka"

Also "Zelnyachka" (sauerkraut soup),

Czech goulash soup "Guljashova vole"

And "gulashov volevka" (meat soup goulash).

Czech Drshtkova Soup - Scar Soup

However, of course, the most famous Czech soup is “drštkova” (drstkova). In ancient times, such dishes could save the entire poor family from hunger. Since "drshtkova" is prepared on the basis of inexpensive meat by-products, namely pork or beef tripe and bone. And to give the "appetizing look" chefs skillfully season the soup with spices and pepper.

After such a first meal, the feeling of fullness will not leave you for a long time!
  The recipe of the vole "drshtkova" for Prague is a cultural value. Therefore, no holiday in the Czech family is complete without a national soup.

Main course

Do you like meat, as a real Czech loves it? Butcher shop - this is the second, after the beer pub, a favorite place of the locals of Prague. They go there every day, even several times! And this is due to the fact that the Czechs all national hot dishes are prepared from different types of meat (beef, pork, lamb, poultry, etc.).

Meat

Liver boar knee

Probably, in every institution in Prague, the signature dish is the baked knuckle of a young wild boar (Liver liver and knee). A standard portion of such a spicy dish with pork shank, seasoned with mustard, will weigh about two kg. Therefore, for meat tasting, you better invite some friends or take it home, eat it later!

Baked pork ribs with honey

In addition, you can meet the classic combination of pork ribs with honey by ordering at the restaurant a dish “Pecene veprove zebirka v medu”. Czech chefs pay special attention to “zhirirke” in order to make the pork juicy and tender.

Svichkov

Do not like pork ?! Try "svickova" (svickova) in a creamy sauce! A hot dish of beef tenderloin, previously stewed in sour cream and cream, is served with dumplings. Soft "svitchkova" just melts in your mouth!

Baked duck

Dietary poultry meat is also a favorite at the Czech dinner table. But lead by the number of orders in Prague institutions duck dishes. For example, “Pecena kachna” (baked duck with fruit or sauerkraut) with dumplings.

A fish

Baked fish

In general, Prague is a river city, therefore traditional dishes from river fish (carp, trout). Czechs like to experiment with fish, preparing it in various ways. But the most successful culinary experiment: baked carp with garlic and horseradish, as well as baked trout (“Peceny pstruh” - liver pstrug).

Side dishes

Any main course must be “shaded” with the appropriate side dish. Czech cuisine does not ignore this rule. In addition, there are both usual side dishes in the menu, and native Czech ones.

The choice of additions to the hot dish is huge: vegetables, cereals, dumplings, etc. Prague restaurateurs are ready to satisfy the culinary wishes of any gourmet. A creative approach to cooking products turns an ordinary garnish into a practically independent dish. One such example is baked mashed potatoes with bacon.

I would like to talk a little about dumplings! Small balls of flour or potatoes with fruit can dramatically change the main dish for the better. There is no point in trying them separately, they will seem tasteless to you. But in combination with fish or meat, or with a refined sauce, is another matter!

Sauces

The final touch in any dish is dressing with sauce or gravy. The Czech name of the sauce is “omachka”, and it is prepared entirely from various products (mushrooms, cream, fruit). Therefore, Czech sauces are also sour, sweet, bitter, etc.

Snacks

In most cases, the snacks offered at the establishments are related to beer. Each type of beer corresponds to a certain type of snack. Thus, the category of "snacks" can occupy an impressive part of the menu. After all, what kind of Czech beer without a good snack ?!

Undoubtedly, the hot appetizer "Hermelin" is perfect for young Czech beer. Grilled soft blue cheese is a great substitute for boring snacks!

Dumplings

These are Czech dumplings made from wheat or potato flour, boiled in water and formed into balls, and then cut into slices and served hot.

Goulash

Very popular in the bars dish. It has many options, but the most common is to cut the beef in large pieces and pour thick, slightly spicy sauce. Goulash is usually served with raw chopped onions and horseradish. (It should be noted that the name of the dish comes from the Hungarian word "gulyás", which is more like soup.

Czech goulash is more like a Hungarian perkelt dish.) One type of goulash is savory goulash, which, as the name implies, is cooked with spices, but it is not so spicy. Segedin goulash is made from pork, not beef, and cabbage.

Beef Goulash

A classic Czech dish served with sliced ​​bread (czech houskovy) dumplings. Fresh onions and peppers are usually served as a side dish.

Pork goulash

The main dish of Czech cuisine. It is served in the same way as beef goulash, with the exception of meat: it is made from pork.

Utopenes

Delicacy served with beer. These are sausages that are marinated with vinegar, vegetable oil, onions, red pepper and various spices. Such blanks are usually made in the beer shops themselves or at home.

Svichkova on sour cream

Beef tenderloin in cream. The method of cooking homemade dishes and dishes served in the bar is different. But even the quality and taste depend on the bar. But as a rule, tenderloin is marinated, and then fried with root vegetables and onions. When the meat is ready, you need to remove the vegetables and "shtavu" (meat juice) and wipe them. The sauce is made from cream and flour.

The meat is sliced ​​and served with a sauce, bread dumplings, a slice of lemon with whipped cream and cranberry sauce. Despite the fact that the name comes from a certain type of meat, the word "sweet" can be attributed to the sauce and served with other meats, such as venison or rabbit.

Svichkov on sour cream is often called the sweet brother of Czech goulash. This is beef tenderloin, which is fried in a pot and served with cream sauce. Sweetness gives him a carrot. Served with cranberries and whipped cream.

Fried pork with dumplings and cabbage

This is a truly traditional food in the Czech Republic. The basis of this dish is pork, which is served with dumplings and sauerkraut. Of course, it may seem bland and bold, but this is one of the most favorite dishes of the Czechs, and in Prague it can be found in many restaurants.

Fruit dumplings

There are many variations of this dish. Bread and potato dumplings are also very popular. Grain is often served with gravy, in which the dumpling can be dipped. Potato dumplings are served as an extra dish to grilled or smoked meat. Shpekovo dumplings are made from fat bacon and now not so popular.

Fruit dumplings are made up of various fruits, but most often they are plums, apricots and blueberries. Served with cottage cheese or poppy seeds. Despite the fact that the dish is sweet, it is often eaten instead of the first dish.

Kalach

These are delicious Czech pies stuffed with fruit, jam or cottage cheese.

Smazhak

Grilled cheese (smažený sýr). It is rolled in breadcrumbs, fried and served with salad.

Fried champignons

Mushrooms are covered in breadcrumbs and fried.

Payments

One of the favorite dishes of the Czechs. It looks like big round waffles. Serve them without fail from the heat of the heat. There are payments with chocolate or nut filling, many options.

Hausk

This is a Czech bun. It is made from wheat flour, water, yeast and salt. Sprinkle with poppy seeds, cumin or salt. This delicious, sweetish yeast bun with egg is in almost every Eastern European country. As a rule, it is a wicker bun with or without raisins. Czechs and Bohemian residents call it "hausk".

For the Jews, this is “challah”. This bun is similar to the French brioche. It is incredibly tasty in itself, and with butter or fried. Leftover buns can be used in the preparation of bread pudding or makovki.

Liver kahna

This is a bohemian roast duck. Served with bread dumplings and stewed red cabbage. Previously, duck or goose dishes were too expensive to afford to eat them every day, so this dish was served only on special days.

Beeftek

This is a medium steak. If you want to order roasted beefsteak, do not forget to say “pro-bake”. It is usually served with french fries and sometimes with egg.

Fried Chicken Cutlets

The breaded meatballs. They are very similar to Viennese schnitzel, but in Czech cuisine they usually do not use cheese. This dish is usually served with cold potato salad or boiled potatoes.

Chicken breast

Served with any side dish, but most often with potato pancakes (grated and fried in the form of fritters).

Roasted rabbit

Fried rabbit is a very popular dish, although in restaurants it can be found infrequently. Such lean meat can be cooked in different ways: in a creamy sauce, fried with garlic or cooked without seasoning with vegetables and onions.

Czech dishes have many cooking methods. If you like the dish itself, but don’t like the sauce, just order it without the sauce (“demon of a cabbage dog”).

In the Czech menu you can find the following names:

• Směs - for example, Kuřecí směs. This means that the meat is cut into small pieces.
• Prsa - chicken breasts.
• Piquant, ábelský, Pálivý - served with spicy sauce.

Going to the Czech Republic, we have studied the Internet in search of various information, including on various Czech dishes that we should try in Prague.

Most often it is advised to try pork knee, dumplings, thick soups, knuckles, goulash, ribs, pastries and beer. But, of course, one should not forget that although Czech food is very tasty, it is very hard for a Russian stomach. Especially you need to be careful people with sick stomachs, so as not to spoil your vacation.

And I also want to draw your attention when you make an order at a restaurant - look not only at the price, but also at the weight, because in the Czech Republic only two can serve portions of some dishes.

Here is a list of Czech dishes that we made before the trip to the Czech Republic.

Soups  (Polévky)

Czech soups are most often puree soups. They add butter, egg yolks, smoked meats. In some types of soups add the yeast which is fried in oil, which give a piquant unusual taste.

Sauerkraut Soup - Zelňačka (Zelnyachka)

Garlic Soup - Česnečka (Chesnechka)

Scar soup - Drštková (drštkova)

Potato soup with mushrooms in a bread bowl - Bramboračka (bramborochka)

Soup made with sour milk - K oprovka (copying)

Soup with liver meatballs - Hovězí polévka s játrovými knedlíčky (Novési vole with yatrovka dumplings)

Beer soup with cheese toasts - Pivní polévka (beer vole)

Onion soup with croutons and pieces of cheese - Cibulačka (tsibulachka)

Main dishes

The main course often consists of meat. The restaurants offer schnitzel, pork, goulash, beef in sauce. But be sure to try the popular Vepršové Knee baked pork knuckle.

The most popular side dish is dumplings, boiled dough with gravy. Therefore, it is not necessary to order bread if you decide to try the dumplings, although most likely the bread will still be brought.

Also in the Czech Republic are popular potatoes (potato salad, mashed potatoes, french fries), rice, steamed vegetables, sauerkraut. We really liked the Czech salads - "Shopsky", "Vlašky", "Brno".

Hot dishes  (Přílohy)

Pork knuckle baked in the oven with horseradish and mustard - Pečené vepřové koleno (liver veprzhove knee). The weight of the dish is usually about 2.5 kg, so ordering this dish is desirable for several people.

Baked pork with dumplings and stewed cabbage - Vepřo-knedlo-zelo (veprsho-knedlo-zelo).

Baked pork ribs in honey - Pečená vepřová žebírka v medu (pechena vepršova stallion in honey)

Meat platter (pork, duck, smoked neck, sausages) with cabbage, dumplings and tortillas - Staročeská Bašta (old bashta)

Meatloaf sprinkled with mushroom sauce - Vepřová panenka s houbovou omáčkou (vepršova panok with gobou Omachkou)

Pork goulash with bread or potato dumplings - Vepřový guláš (vepršovy goulash).

Skewers of several types of meat with vegetables - Královský meč (Kralovsky sword).

Baked pork liver - Pečená vepřová játra (pechena vepršova Yatra)

Beef cooked in traditional Czech in sour cream sauce. Served with a slice of lemon, delicate cream, berry jam (usually lingonberry) and dumplings - Svíčková na smetaně (switch on sour cream).

Beef goulash with dumplings and gravy - Pivovarský guláš (brewer goulash).

Beef steak in oil and spices - Rumpsteak s bylinkovým máslem (rumpstaak with seed oil).

Stewed ram leg - Dušená jehněčí kýta (stifled egnachi whale).

Meat of a young lamb with a side dish - Jehněčí s jáhlovou kaší (eggni with yaglovoup porridge)

Traditional duck baked with apples and oranges - Pečená kachna s pomerančem a jablky (kakhna liver with orange and apple).

Baked trout - Pečený pstruh (liver pstrug).

Fried carp - Tradiční smažený kapr (traditionally greased capr)

Popular Czech side dishes

Potato dough balls, fried in a deep fryer - Krokety (croquettes)

Bread dumplings - Houskové knedlíky (gouskove dumplings)

Potato dumplings - B ramborové knedlíky (bramborove dumplings)

Mix of potatoes and parmesan, deep-fried - Rosti (rosti)

Boiled potatoes - V ařené brambory (vargena brambori)

Fry potatoes - O pékané brambory (guardian brambori)

Mashed potatoes - B ramborová kaše (Bramborova porridge)

French fries - B ramborové hranolky (Bramborowe granola)

Crispy toasts and croutons - Topinky, tousty (tops, toasts)

Dessert  (moučníky)

Apple strudel - J ablečný závin (apple heads)

Blueberry dumplings - B orůvkové knedlíky (borouvkove dumplings)

Buns fromvanilla Pastry Dough - Trdlo (Trdlo)

Hot thin waffles with filling - Oplatky (payment)

Ice cream with fruit, sweet sauce, waffles and chocolate - Zmrzlinový pohár s čerstvým ovocem (zmrzlinovy ​​pogar with stale ovots)

Ice cream with hot raspberry syrup - Horka laska (Gorka weasel)

Sweet ice cream pancakes poured with raspberry syrup - Zmrzlinové palačinky s horkými malinami a šlehačkou (dmzlinove palachinki with mountain raspberries a shlegachkou)

Tiramisu with fruits - Domácí tiramisy zdobený čerstvým ovocem (tiramis houses are stale ovoce).

From this list, we tried not everything, but we tried not to recover.

And in fact, there are a huge amount of national dishes in the Czech Republic, you can list their names for a long time. No one will be hungry!