tag:blogger.com,1999:blog-14279389738046633962024-09-20T12:32:31.046-07:00Some dishes which are popular in CzechUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1427938973804663396.post-91998098869397893282008-11-20T14:31:00.001-08:002008-11-20T14:31:58.762-08:00<ul><li>300 g onion</li><li>20 g butter for frying</li><li>salt</li><li>1½ 1 water</li><li>30 g butter and 30 g flour</li><li>pinch of pepper</li><li>60 g grated cheese</li><li>1 bread roll</li><li>20 g fat</li></ul> Fry peeled sliced onion in butter. Cover with salted water, boil and put through a sieve. Prepare light roux from butter and flour, dilute with pureed onion, if necessary add water, and simmer. Flavour with pepper and grated cheese. Serve with croutons. <h3>See Also</h3> <a href="http://community.livejournal.com/ethnic_cuisines/50151.html">CZECH REPUBLIC ~ Onion Soup with Cheese</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-9305802116419819482008-11-20T14:23:00.001-08:002008-11-20T14:29:49.579-08:00<ul><li>3 handfuls of herbs (violet leaves, young nettles, strawberry leaves, parsley, chives, lettuce leaf)</li><li>1½ l stock</li><li>40 g flour</li><li>40 g butter</li><li>salt</li><li>pinch of nutmeg</li><li>1 bread roll</li><li>20 g butter</li></ul> Clean herbs, remove roots, rinse well, place into pan, cover with a little water and bring to boil. Prepare light roux from butter and flour, dilute gradually with cold water, mix well and simmer. Add chopped herbs, egg yolk mixed with a little water, and if desired some seasoning. Serve with croutons.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-88637521401461324262008-11-20T13:50:00.001-08:002008-11-20T13:53:06.880-08:00<ul><li>500 g potatoes</li><li>1¼ 1 water</li><li>salt</li><li>1/4 1 milk</li><li>100 g ham</li><li>1 egg yolk</li><li>parsley</li><li>1 bread roll</li><li>30 g fat</li></ul> Cut peeled potatoes in halves, cover with salted water and boil till ten­der. Strain and reserve water in a cup; mash potatoes with the milk. Return water from potatoes to the soup and supplement with more water. Add ham cut into thin strips and finally egg yolk mixed with a little milk. Heat through and serve with croutons. <h3>See Also</h3> <a href="http://www.cookingbytheseatofmypants.com/recipes/thick-and-creamy-potato-bacon-soup/"> Thick and Creamy Potato Bacon Soup</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-87886793154137372212008-11-14T15:45:00.000-08:002008-11-14T16:02:59.879-08:00<ul><li>300 g potatoes</li> <li>1 l water</li> <li>salt</li> <li>caraway seed</li> <li>1/2 bay leaf</li> <li>1 small onion</li> <li>200 g fresh or 20 g dried mushrooms</li> <li>30 g flour</li> <li>1/2 l sour cream</li> <li>4 eggs</li> <li>fresh dill</li> <li>40 g vinegar</li></ul> Cut potatoes into cubes, cover them with water and boil with caraway seed, bay leaf and onion. Add soaked dried mushrooms or fresh mushrooms cut into small pieces, simmered separately. Mix flour and cream, add this mixture to the soup and bring to boil. Finally, break carefully one egg after the other into the simmering soup, spread egg white round yolk with fork. Eggs can be also boiled separately in water with added vinegar. Flavour with finely chopped dill. <h3>See Also</h3> <a href="http://czechmatediary.com/2008/04/19/another-classic-czech-recipe-bramboracka-potato-soup/">Another classic Czech recipe: Bramboracka (Potato soup)</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1427938973804663396.post-18899103579812917332008-10-26T03:07:00.001-07:002008-10-26T03:07:29.025-07:00<ul><li>1¼ l water</li><li>salt</li><li>a handful of dried mushrooms</li><li>caraway seed</li><li>30 g risen yeast</li><li>50 g butter</li><li>1 onion</li><li>4 eggs</li><li>potatoes</li><li>¼ l sour cream</li></ul> Boil mushrooms with caraway seed in salted water. Mix yeast in a little lukewarm water and add to soup. Add chopped onion fried in butter. Put hard-boiled or scrambled eggs in a soup bowl or plate and pour hot soup and cream over them. Serve with boiled potatoes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-15758536800457587532008-10-26T02:53:00.001-07:002008-10-26T02:53:13.892-07:00<ul><li>head, tail and roe of carp</li><li>1½ l water</li><li>salt</li><li>50 g butter</li><li>50 g flour</li><li>100 g root vegetables (carrot, celeriac, parsley)</li><li>1 teaspoon vinegar</li><li>parsley</li><li>several drops of seasoning</li><li>1 bread roll</li><li>20 g fat</li></ul> <p>Remove gills and eyes from head and boil together with tail in salted water. Cook rinsed hard and soft roe separately in salted water. Prepare light roux from butter and flour, dilute with cool fish stock, beat well and boil. Add diced vegetables and boil briefly till tender. Finally flavour with vinegar, seasoning and, after removing bones, return fish and hard and soft roe into soup. Serve with chopped parsley and croutons.</p> <p>Instead of vinegar, soup may be flavoured with one egg yolk mixed with a little sour cream.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-17144708809886085282008-10-22T12:56:00.001-07:002008-10-22T12:56:15.700-07:00<ul><li>1/2 boiling hen</li><li>1½ l water</li><li>salt</li><li>3 peppercorns</li><li>100 g root vegetables</li><li>1/2 onion</li><li>1 dl cream</li><li>2 egg yolks</li><li>chives</li></ul> <em>dough garnish</em> <ul><li>2 egg whites</li><li>50 g grated cheese</li><li>approx. 30 g flour</li></ul> <p>Add boiling salted water with pepper to washed and trimmed bird and cook in a pressure cooker till tender. Strain broth and use meat for a pasta or risotto dish. Boil diced vegetables and onion hi broth.</p> <p><strong>Dough garnish</strong>: Prepare batter from egg whites, grated cheese and flour. Pour mixture into the simmering soup over a fork to form small pieces of garnish. Finally add cream with egg yolks and chopped parsley.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-84131749796803386412008-10-22T12:17:00.001-07:002008-10-22T12:19:17.714-07:00<ul><li>300 g venison on the bone</li><li>1¼ l water</li><li>salt</li><li>40 g butter or margarine</li><li>1/2 onion</li><li>40 g flour</li><li>1/4 l milk</li><li>100 g root vegetables</li><li>200 g fresh mushrooms</li><li>pinch of pepper</li><li>parsley</li></ul> <em>dumplings</em>: <ul><li>20 g fat</li><li>1 egg</li><li>salt</li><li>1 bread roll</li><li>a little milk</li><li>breadcrumbs</li></ul> <p>Rinse meat, chop into pieces, cover with water, add salt. Boil for approximately 2 hours. Fry onion in fat, sprinkle with flour and prepare light roux. Dilute with strained broth from meat and bones, add milk beat and boil. Add sliced vegetables and sliced cooked mushrooms. Add seasoning and boil small dumplings in soup.</p> <p><strong>Dumplings</strong>: Cream fat, egg and salt, add cut roll which was soaked in milk. Thicken with breadcrumbs. Form small dumplings, drop them into the boiling soup and simmer for about 4 minutes.</p> <p>Flavour with pepper and finally sprinkle with chopped parsley. Use the meat for the main course.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-6368495681849837292008-10-21T15:07:00.001-07:002008-10-21T15:10:35.492-07:00<ul><li>1/2 calf s head</li><li>1½ l water</li><li>salt</li><li>50 g butter</li><li>60 g flour</li><li>100 g root vegetables</li><li>bouillon cube</li><li>parsley</li></ul> <em>dumplings</em>: <ul><li>100 g calf s brain</li><li>40 g margarine</li><li>20 g onion</li><li>1 egg</li><li>salt</li><li>breadcrumbs</li></ul> <p>Discard eye, remove brains and use for preparing dumplings. Burn hair over flame and thoroughly rinse head several times. Put it into a large saucepan, add water and salt and boil approximately one hour. When the meat is tender, remove bones and strain broth. Prepare light roux from butter and flour, dilute it with cool stock, beat and boil thoroughly. Add diced vegetables and boil till tender. Cut meat into small pieces and return it to the soup. Flavour with bouillon cube and chopped parsley. Boil dumplings in the soup.</p> <p><strong>Dumplings</strong>: Pour boiling water on brains and skin them. Fry chopped onion in fat, add brains and stew them for a while, stirring. Remove from fire, and when cold, add egg, salt and thicken it with breadcrumbs. Form small dumplings and boil them either in the soup or separately in boiling water for about 5 minutes till they float on the surface.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-34896333656700354422008-10-21T11:19:00.001-07:002008-10-21T11:19:23.115-07:00<ul><li>400 g pork</li><li>1½ l stock</li><li>100 g root vegetables</li><li>1 onion</li><li>salt</li><li>2 cloves of garlic</li><li>pinch of marjoram</li><li>pepper</li><li>approx. 20 g boiled pearl barley or rice</li></ul> Prepare soup from half pork head. 1 tongue and a piece of liver. Alternately use meat from sausages etc. Boil meat in water with root vegetables and onions till tender. Add chopped meat to strained broth. Flavour with salt and crushed garlic, a pinch of marjoram, a pinch of pepper if desired. Put on plates a serving of boiled barley or rice. Skim soup for those who dislike it too rich.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-90087380149793633122008-10-21T10:45:00.001-07:002008-10-21T10:45:44.560-07:00<ul><li>1 pork tongue</li><li>1½ l water</li><li>salt</li><li>100 g root vegetables</li><li>1/2 bouillon cube</li><li>parsley</li></ul> Cover washed tongue with water, add salt and boil for about 1 hour till tender. Remove tongue and skin it. Add diced vegetables to strained broth and boil briefly till vegetables are tender. Add 1/2 of a bouillon cube, and sprinkle with chopped parsley. Serve with noodles, dumplings, etc.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-4409778614095271012008-10-21T04:16:00.001-07:002008-10-21T10:48:24.215-07:00<ul><li>1 smoked leg of pork</li><li>500 g tripe frozen or precooked</li><li>1½ l water</li><li>salt</li><li>50 g lard</li><li>50 g flour</li><li>100 g root vegetables</li><li>1 clove of garlic</li><li>1/2 teaspoon paprika</li><li>5 g fat</li><li>small piece of bouillon cube</li><li>parsley</li></ul> Put smoked leg of pork or bacon and tripe into pan, add water and salt and simmer slowly for one to two hours till meat is tender. Prepare golden brown roux from lard and flour, dilute with strained stock, mix well and boil. Add diced vegetables, crushed garlic and boil briefly. Add chopped tripe and smoked meat, paprika fried in oil and finally the bouillon cube and chopped parsley.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-1585006487394237112008-10-21T04:04:00.001-07:002008-10-26T03:14:38.476-07:00<ul><li>100 g fresh mushrooms</li><li>20 g margarine</li><li>salt</li><li>parsley</li><li>2 eggs</li><li>approx. 50 g flour</li><li>shortening for baking tin</li></ul> Fry sliced mushrooms in fat add salt and chopped parsley. Put eggs into small saucepan, immersed in water bath. Heat water and beat eggs. Add cooled mushrooms and flour gradually. Pour batter into well greased baking tin and bake in the oven. Cut cooled pancakes into cubes and add to clear broth (e. g. beef) or vegetable soups.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-72602196514520839872008-10-20T17:09:00.001-07:002008-10-20T17:09:07.210-07:00<ul><li>1 bread roll</li><li>2 tablespoons milk</li><li>30 g margarine</li><li>20 g onion</li><li>parsley</li><li>100 g ham or boiled smoked meat or bacon</li><li>salt</li><li>pinch of nutmeg</li><li>1 egg</li><li>breadcrumbs</li></ul> Cut the roll into cubes and moisten with milk. Melt margarine in pan, add sliced onion, parsley and fry for a while. Add the moistened roll to the cooled mixture, add minced ham, nutmeg, egg and work all into a dough thickened with breadcrumbs, if necessary. Form small dumplings and boil them in soup for about 8 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-66065845103686041772008-10-20T15:42:00.001-07:002008-10-20T15:42:53.824-07:00<ul><li>30 g margarine</li><li>salt</li><li>1 egg</li><li>100 g pork (or other) liver</li><li>1 clove of garlic</li><li>pinch of pepper</li><li>approx. 100 g breadcrumbs</li></ul> Cream margarine with salt and egg, add scraped or minced liver. Then add crushed garlic, pepper and fine breadcrumbs and shape into small dumplings. Boil them in the soup for about 10 minutes. If you want to make sure the broth remains clear, boil the dumplings separately in water, rinse them in cold water and add them to broth before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-42067450930201999492008-10-20T15:04:00.001-07:002008-10-20T15:43:48.955-07:00<ul><li>20 g margarine</li><li>pinch of salt</li><li>1 egg</li><li>1/2 dl milk</li><li>approx. 80 g flour</li><li>20 g grated cheese</li></ul> Cream margarine with salt and egg and gradually add milk, cheese and flour. Work into stiff dough. Cut out dumplings with spoon dipped in cold water and insert them into boiling soup. Boil 5-6 minutes till they float on surface.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1427938973804663396.post-37891564587892894152008-10-20T13:25:00.001-07:002008-10-21T10:47:29.290-07:00<ul><li>1/2 kg beef with bone</li><li>1½ l water</li><li>salt</li><li>2 peppercorns</li><li>1/2 medium sized onion</li><li>1/2 small carrot</li><li>1/4 celeriac</li><li>1/2 parsley</li><li>20 g butter</li><li>parsley or chives</li></ul> Cut bones and meat into smaller pieces, rinse, and cover with salted water with pepper added. Bring to boil, and when the broth begins to form foam mix it with wooden spoon. Boil slowly for 2-3 hours till meat is tender. Strain soup, add sliced onion and diced vegetables fried in butter or margarine and boil till tender. If you want the soup to be golden brown, fry slices of onion on one side, then chop it and add to soup. Strain and reserve the meat for other use. Thicken soup with semolina, rice, noodles or other garnishes.Unknownnoreply@blogger.com0