Welcome to the Celtnet Recipes Czech Republic Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Eastern European country of the Czech Republic. Here you will find all the recipes from the Czech Republic on this site all gathered into one place. I have attempted to gather together here as many Czech Republic recipes as possible. The current collection represents one of the largest gatherings of Czech Republic recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to the Czech Republic given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

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This page of Czech Republic recipes is brought to you by the Celtnet European Recipes Site:

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The Czech Republic and its Cuisine

The Czech Republic, offilicially: Česká republika (the Czech Republic) is a landlocked country in modern Eastern Europe (and the historical entity of Central Europe). The capital and largest city is Prague (Czech: Praha) and the official language is Czech. The country has been settled from Neolithic times, with the Celtic tribe of the Boii settling there in the 3rd century BCE, subsequently followed by the Germanic tribes of Marcomanni and Quadi during the first century BCE. During the 5th century CE, successive waves of Germanic and Slavic poeples invaded the region During the 7th century the Frankish merchant Samo, supporting the Slavs fighting their Avar rulers, became the ruler of the first known Slav state in Central Europe. The Moravian principality arose in the 8th century. The Bohemian or Czech state emerged in the late 9th century when it was unified by the Přemyslid dynasty. The kingdom of Bohemia was a significant regional power during the Middle Ages and formed a part of the Holy Roman Empire during the entire existence of this confederation. Despite many centuries of native rule, from the 16th century, Bohemia came increasingly under Habsburg control as the Habsburgs became first the elected and then hereditary rulers of Bohemia. Ottoman Turks and Tatars invaded Moravia in 1663, taking 12,000 slaves. After the fall of the Holy Roman Empire, Bohemia became part of Austrian Empire and later of Austria-Hungary. Following the collapse of the Austro-Hungarian Empire after World War I, the independent republic of Czechoslovakia was created in 1918. This new country incorporated regions of Bohemia, Moravia, Silesia, Slovakia and Carpathian Ruthenia (known as Subcarpathian Rus at the time). However, it did not grant its minorities any territorial political autonomy. The failure to do this resulted in discontent and strong support among some of the minorities for a break from Czechoslovakia. Adolf Hitler took advantage of this opportunity and, supported by Konrad Henlein's Sudeten German National Socialist Party, gained the largely German speaking Sudetenland through the 1938 Munich Agreement. Poland annexed Polish inhabited areas around Český Těšín. Hungary gained parts of Slovakia and Subcarpathian Rus as a result of the First Vienna Award in November 1938.

After Nazi Germany threatened to annex part of Slovakia and to allow the remaining regions to be partitioned by Hungary and Poland, Slovakia chose to maintain its national and territorial integrity, seceding from Czecho-Slovakia in March 1939 and allying itself, as demanded by Germany, with Hitler's coalition. The remaining Czech territory was occupied by Germany, which transformed it into the so-called Protectorate of Bohemia and Moravia. The Protectorate was proclaimed part of the Third Reich, and President and Prime Minister were subordinate to the Nazi Reichsprotektor. The occupation ended on 9 May 1945 with the arrival of Soviet and American armies and the Prague uprising. Czechoslovakia uneasily tried to play the role of a "bridge" between the West and East. However the Communist Party of Czechoslovakia rapidly increased in popularity, with a general disillusionment with the West (due to the pre-war Munich Agreement) and a favourable popular attitude towards the Soviet Union (due to the Soviets' role in liberating Czechoslovakia from German rule). For the subsequent 41 years Czechoslovakia was a Communist state within the eastern bloc. The political climate was highly repressive during the 1950s (including numerous show trials) but became more open and tolerant in the 1960s, culminating in Alexander Dubček's leadership in the 1968 Prague Spring that tried to create "socialism with a human face" and perhaps even introduce political pluralism. This was forcibly ended by the 21 August 1968 Warsaw Pact invasion. In November 1989, Czechoslovakia returned to liberal democracy through a peaceful "Velvet Revolution". However Slovak national aspirations strengthened, until on January 1, 1993 the country peacefully split into the independent Czech Republic and Slovakia. Both countries went through economic reforms and privatisations, with the intention of creating a capitalist economy.

From 1991 the Czech Republic (originally as part of Czechoslovakia, and now in its own right) has been a member of the Visegrad Group and from 1995 of the OECD. The Czech Republic joined NATO on March 12, 1999 and the European Union on May 1, 2004.

Czech cuisine is very heavily meat-based, with pork being the prime meat. Czech cuisine has also both influenced and been influenced by the cuisines of surrounding countries. Indeed, many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Fish is rare, with the occasional exception of fresh trout, and carp, which is served at Christmas. Beer culture is also a large part of Czech life and many popular Czech dishes and cheeses are usually eaten as pub fare.


The alphabetical list of recipes from the Czech Republic follows (limited to 100 recipes per page). There are 32 recipes in total:


Page 1 of 1



Apricot Kolaches
     Origin: Czech
Czech Potato Dumplings
     Origin: Czech
Pork Goulash with Sauerkraut
     Origin: Czech
Bean Ghoulash with Beef
     Origin: Czech
Fruit Sponge Cake
     Origin: Czech
Prune Kolaches
     Origin: Czech
Chepacy
     Origin: Czech
Houska
(Bohemian Sweet Bread)
     Origin: Czech
Raspberry Cake
     Origin: Czech
Chicken, Bacska Style
     Origin: Czech
Houska
(Bohemian Easter and Christmas Cake)
     Origin: Czech Republic
Rice and Mushrooms
     Origin: Czech
Czech Beef and Cabbage Soup
     Origin: Czech
Hunters' Mushroom Soup
     Origin: Czech
Sour Cream Soup from the Giant Mountains
     Origin: Czech
Czech Biscuits
     Origin: Czech
Kuba
(Mushroom and Barley Casserole)
     Origin: Czech
Sour Potatoes
     Origin: Czech
Czech Chocolate Truffles
     Origin: Czech
Letcho with Mushrooms
     Origin: Czech
South Bohemian Potato Soup
     Origin: Czech
Czech Goulash
     Origin: Czech
Onion Soup with Cheese
     Origin: Czech
Sweet Yeast Crust
     Origin: Czech
Czech Kolachke
     Origin: Czech Republic
Onions Stuffed with Meat and Mushrooms
     Origin: Czech
Tvarahovy Kolác Treny
(Czech Cheesecake)
     Origin: Czech
Czech Liver Dumplings
     Origin: Czech
Poppy Seed Buns
     Origin: Czech
Winter Parsnip Stew
     Origin: Czech
Czech Pastry Bars
     Origin: Czech
Poppyseed Kolaches
     Origin: Czech

Page 1 of 1





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The image above shows the entire continent of Europe with Eastern Europe picked out in red. According to the UN Eastern Europe is formed from 10 states: Belarus, Bulgaria, Czech Republic, Hungary, Moldova, Poland, Romania, Russia, Slovakia and the Ukraine.

This list of Czech recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.


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