1.Pork roast, sauerkraut and czech dumplings

This Czech national dish is served with the national drink –

Czech beer. This dish can be served with potatoe dumplings but

better are „Czech dumplings“.

Cook recipe:

-pork roast

To prepare, you need: 800 g of pork neck or shoulder, 2 onions,

caraway, and salt.

Salt the washed and dried meat and sprinkle with caraway. Put in a greased baking pan and sprinkle

with diced onions. Add water (or stock) in the bottom of the pan and bake covered for about an hour and

a half, at a high temperature. Baste from time to time to make sure the meet does not dry out. When the

meat is soft, uncover the pan, so that a crust can form. When ready, slice the meat. The gravy remaining

in the bottom of the pan can be sprinkled with a bit of fine flour, or just boiled.

-cabbage

To prepare, you need: 700 g of pickled white sauerkraut or half a head of fresh cabbage, fine flour, lard

or some other type of grease, salt, sugar, onion.

Sauté onions in the grease until transparent, sprinkle with two tablespoons of fine flour and sauté some

more. Add cabbage that has been cut into thin slices, add salt, and a bit of water (or the brine if using

pickled sauerkraut) and stew. Add more water during stewing, from time to time. In the end, add vinegar

or sugar, to taste. Red cabbage can be prepared in the same way as white cabbage.

-potatoe dumplings

To prepare, you need: 700 g of potatoes, 200 g of coarse flour, 80 g of semolina, 2 eggs, and salt.

Boil the potatoes in their skins, peel, and grate. Mix with flour, semolina, eggs, and salt. Make tough

dough, using your hands. From the dough, make several rolls with a diameter of approximately 6 cm.

Put into boiling salted water. After a while, the dumplings must be lifted to prevent them from sticking

to the bottom. Boil for 20 to 25 minutes, then take them out and slice.

-knedlíky / Czech dumplings

This is a family recipe that we are very proud of. Nothing absorbs gravy

like Czech dumplings.

To prepare, you need: 2 pkgs. yeast,1 tsp. sugar, 1/2 c. lukewarm milk,

2 eggs, room temperature , 1 tsp. salt, 2 c. lukewarm milk, 6 to 7 c.

flour (all reg. or 1/2 can be coarse), about 3 slices of bread/rolls, cubed

(about 1/2 inches)

To prepare yeast, take a little of the flour (about 1 to 2 tablespoons) the

sugar and the yeast and stir into 1/2 cup of lukewarm milk. Let rise about 5 minutes, will bubble up into

a froth. Meanwhile, put the rest of the milk into a large mixing bowl. Add the eggs, salt and the yeast

mixture. Gradually add the remaining flour. Finally, add the bread cubes. Knead dough 8 to 10 minutes.

Dough should be elastic. Put in a bowl ,cover and let rise until double, about 1 to 2 hours.

Have a large pot of boiling water. Remove dough from bowl and place on baking board dusted with

flour. Separate dough into two to three portions and roll into loaves. Using wet hands, shape each loaf

into a long loaf and place into boiling salted water. Immediately raise the loaves up in the water to

ensure they don’t stick to the bottom of the pot. Cook for approximately 30 minutes. Halfway through

cooking, be sure to turn them over. When they are ready, remove from water and cut into slices

immediately, using thread, a knife or a cutter.

Serve the meat, cabbage, and dumplings on one plate, pour some gravy over the top, and drink well-

chilled beer. Enjoy!