Your online Czech cookbook with authentic, time-tested recipes. Old-world Czech dishes as well as food from modern cuisine. Cooked and shared with love from the Czech Republic, a small country in the very heart of Europe.
In addition to traditional Czech food, my blog features recipes from our neighboring countries, such as Slovakia, Hungary, Austria, and Germany. We have a rich shared history that has significantly influenced the Czech culinary heritage.
Delightful web site. My daughter-in-law is from Czech. Her mother and father now live in Portland, Oregon where I live and I am often treated to delicious Czech food. I love how your recipes are very visual and clearly explained. I look forward to making kolache tomorrow.
Hello Becky, thank you for your kind comment. I hope kochache will turn out perfect. Many lovely old-fashioned Czech recipes are very popular, waiting to be discovered. Im going to make "vdolky" next weekend, similar to kolache. Looking forward to sharing them on the blog, too. Many greetings from the Czech Republic, Petra
Oh, Vsetín is a town in an area rich in cultural traditions! It must have been lovely to live here ? Ha! And Kofola is one of the most popular drinks here in the Czech Republic, glad you found it in the US too! You're welcome (není zač); I enjoy sharing Czech recipes, I'm delighted you discovered my blog. Greetings from the Czech Republic, Petra
I found this recipe after having been disappointed by two different ones I found first. I have deleted all other recipes I found after making this one. This bread recipe is absolutely perfect. It is soft and savory complementing the preserves I used for the filling. I was so impressed I made a second batch and made sausage Kolaches using jalapeno cheese link sausage and they came out wonderful ! The recipe didnt say how much vanilla or lemon zest to use so I used one tsp vanilla and the zest of one large lemon and it came out great. Im anxious to try out more of your recipes, I am a new fan !
Ahoj Stephanie, Thank you for your kind words, it made me happy! The kolache(s) are a Czech classic, I'm glad they remind you of the ones your babicka (granny) used to bake. I don't plan to publish Czech recipes as a cookbook yet, although in the future, who knows ?
My babicka, Aneshka Drahota Kodes was from Vranice. She came to America in 1920. My favorite are poppy seed and prune. She put a little anise extract in the prune. I really enjoy your writing and recipes!
Those look amazing, I use to make them all the time when the kids were little, they were gone in no time. In my house hold only strawberry or raspberry with cream cheese went. In those days there was no internet to see how to make them, but to look at your recipes with all the pictures it looks so easy. Love your website.
I'm willing to talk about savory kolaches with eggs, bacon and sausage, but honestly, I didn't grow up on those. Someone can correct me if I'm wrong, but I think the savory versions exist only in kolache shops. In all of my research for Czech recipes, I have never found a recipe written by someone's grandmother for sausage or egg-stuffed kolaches. But I could be wrong. My family is from Moravia in the Czech Republic; maybe other Czechs have savory ones? Let me know if I'm wrong.
The truth is, my grandmother was the original one to scale down desserts. I inherited a mini 6" pie dish from her. She would frequently halve cake recipes to bake in smaller pans. She liked to make a half-batch of cake in an 8x8 pan instead of a 9x13 pan.
Which brings me to a very important point: a lot of people think Czech kolaches needs at least 3 rises to be 'authentic.' This recipe has 3 rises, technically, since I activate the yeast with a portion of the flour. I've come across recipes with 5 rises, and well, that sounds great, but this recipe is pretty dang authentic. So, save yourself the time.
Hi, I'm Christina! I'm the author of 4 cookbooks all about cooking and baking for two. I have scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is my favorite holiday.
Brought to Texas by Czech immigrants, this traditional Central European recipes has found new life and bundles of iterations in bakeries across the Lone Star State. Each of the fillings below will fill half the kolaches. Make both; or double one; or set half the dough aside to use later.
You may need special tools or ingredients for a few of the recipes. Many can be purchased online through website stores like Amazon, or at shops mentioned in my post Finding Czech and Slovak Groceries in the US and UK. If you do wish to order Czech-Slovak products online, do so a while before the holidays (I suggest no later than the end of November). Some stores sell out quickly before the holidays, or get overwhelmed with orders. Plus, nowadays shipping delays are common.
Pracny (or Medvědí Tlapky) are very traditional Czech nut and spice cookies baked in special cookie molds, some looking like bear paws. The following recipe has a light amount of spices. Other recipes include more. Feel free to increase the ground cinnamon and clove amounts a bit, according to your taste. Too much clove can get overwhelming, though. This is an eggless recipe. Click here to go to Bear Paws recipe.
I will be trying many of these recipes this year (December 2020) My Babi made zmrzle kolačky at Christmas. They were similar to yeast kolače dough but were refrigerated overnight, then rolled out, cut into small circles, indented and filled with cream cheese or poppyseed or fruit jams. They had a slight yeasty flavor but were flaky, unlike the traditional kolačky. I lost her handwritten cookbook (in Czech) in a move. Do you have a recipe for anything similar?
At the same time, kolache recipes have been continually passed down through generations. Some Texans of Czech descent, like Chris Svetlik, have started smaller shops like Republic Kolache in Washington, D.C., after realizing how many people missed the familiarity of this comfort food.
As a prisoner, Ica worked in the Hessisch Lichtenau munitions factory as a translator and messenger. While cleaning the factory one day, she found a stack of paper in the trash and discreetly grabbed them. On one side were munitions orders, discharge bills, inventories and memos, but the other was blank. Along with a small pencil she found, Ica started to write down the recipes the women shared in the evenings like one for gerbeaud slices, an elaborate Hungarian pastry made with layers of ground walnuts and jam. There was also sour cherry cake and a chocolate almond torte. She often wrote the name of the person who shared it, noting the name Piri next to a recipe for sweet buns called darázsfészek, which means wasp nest in Hungarian.
From August 1944 to the spring of 1945, Ica collected more than 600 recipes, which she carefully hid from the guards in a small pouch she made and tied to the inside of her coat. She carried them with her, even on a death march where on one of the final days before the women were liberated, Piri was shot by an SS guard.
Knedlíky are a simple and easy Czech dumpling recipe that pairs well with meat and gravy and stew or soup recipes. Enjoy knedliky with Czech and Bohemian food like kyselica, svíčková na smetaně, goulash, or vepřo knedlo zelo to have a truly traditional Czechian meal!
Hello. . .I am a Canadian brought up in South America. I love a great variety of foods and purposefully go in search for recipes from all over the world. I love your recipes mainly because the are a lot more than just recipes. they are history, geography social studies and to much more. . .I love it. . .thank you so much for all the extra work. Please keep doing it.
In this book, over 500 authentic recipes convey the essence of Czechoslovak cuisine from the hearty soups made from modest ingredients to poultry and game. Moreover, meals based on egg dishes and dumplings are particular favorites of the Czechs. Complete this book are the chapter about vegetable dishes that were traditionally the main elements in cookery.
Generally, the tradition of Czech culinary mostly bases on subtle flavors and fresh ingredients. Though having some standard features with the cuisine of Russia, Hungary, and Poland, Czech food still has its own appeal and elegance. With 240 accessible recipes divided into several chapters, home cooks can easily prepare a variety of meat dishes, delicious soups, salads, dumplings, and desserts. Moreover, a to-the-point guide about Czech beverages such as aperitifs, wine, and beer is also included.
About the Author: The author of this cookbook is Kristýna Koutná, who was born and raised in the Czech Republic. Finding love at cooking at a very young age, she attached herself with the mission to revive Czech culture and incredible Czech food for future generations. Readers can find all of her recipes on www.czechcookbook.com. She also is the author of another cookbook on Czech cuisine named Czech Cookbook RECIPES AND STORIES VOLUME 1.
With stunning illustration, Czech & Slovak Wit & Wisdom is more than a cookbook but an appealing collection of traditional songs, cherished sayings, folk wisdom, and Czech and Slovak customs. Besides delicious Czech recipes, Christmas customs and stories about Czech culture are showcased.
Authored by an experienced chef and writer, this cookbook consists of over 40 traditional Czech recipes. Not only that, the author also provides useful tips and tricks so that home cooks can easily prepare these delicious dishes from Czech cuisine in their kitchen.
If you are really enthusiastic about Czech culture and heritage, this book is a genuinely considerable choice. Tasting 82-year-old grandma cooking food in the early days of formulating a real Czech Recipe book, the author brought up authentic traditional Czech recipes that have been run through her family for generations. More than that, among 50 methods, readers also find popular regional dishes unique to some regions of the Czech Republic.