Slide 1

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 2

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 3

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 4

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 5

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 6

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 7

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 8

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 9

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other


Slide 10

By Martin Vitouš

Pork dumplings with cabbage

You will need
2 lbs(0,9Kg). of pork roast
2-3 cloves garlic
caraway seeds
salt

For dumplings
1 and a half to 2 cups flour
pinch of salt
1-2 eggs
1 cup milk
1-2 white bread rolls, cut into cubes

For cabbage
1 cabbage
1onion
sugar
pinch of salt
vinegar

DUMPLINGS

RECIPE
PORK
1. Wash the meat.

2. Dry the meat.
3. Salt it and cover with some
caraway.
4. Put the meat into a pan and
cover it with cut onion.
5. Pour some water or broth
into the pan.
6. Bake it covered with a top
at high temperature in the oven
for one hour and a half.
7. During baking pour the
water on the meat (not to dry it
up).
8. Bake the meat untill it is
soften.
9. Uncover the pan and
continue baking for about 10
minutes.

CABBAGE
1. Cut 1 onion into
pieces and fry it on some
oil in a saucepan.
2. Put 2 table spoons of
flour into the saucepan.
3. Put the sterilized
cabbage cut into small
pieces, some caraway, salt.
4. Pour little water into
it.
5. Stew the cabbage, stir
it, pour some other water
if necessary.

1. Cut the dry rolls into
small pieces(cubes cca
1cm).
2. Pour the milk mixed
with eggs and a bit of
salt into the rolls.
3. Wait 20 minutes (stir
the mixture once or
twice).
4. After 20 minutes add
the flour and the baking
powder into the mixture.

5. Make the shape of
cone from the dough.
6. Put the cones into
mildly boiling water.
7. Boil them for about
15 minutes (after
8minutes turn them
upside down). Don´t
cover the pot with a lid.
8. Put the cones out of
the pot. Let them cool
and then cut into slices
of dumplings.

Olomouc cheese is the only original Czech cheese with a
distinctive, pungent taste and smell. This natural matured
soft cheese is free of any chemical additives. The first
written mention of this cheese dates back to the 15th
century

Is a popular Czech meal. It is made of root vegetables (carrots,
parsley, celery and onion), spiced with black pepper, allspice,
bayleaf and thyme and boiled with doublecream. It may also have a
cream topping. It is one of the most popular food in the Czech
Republic, and it is often served with beer.

“Smažený sýr“ (colloquially called “smažák“) is maybe the less
noble, but the most contemporary of Czech national dishes. A
slice of cheese (usually Eidam or „Camembert“) about 1 cm
thick is coated in bread-crumbs and fried and served with Tartar
sauce (“tatarská omáčka“ in Czech) and potatoes.

Pickled sausages are a popular Czech meal of cold
meat, often served in pubs with beer: these are
sausages with onion in sweet and sour marinade.

*Bonus

FAMOUS BEERS IN
CZECH REPUBLIC
-Pilsner Urquell

-Staropramen
-Budvar
-Starobrno
-Radegast
-Velkopopovcký kozel
-Ostravar
And other