Five Czech dishes

1. Tatarak (tatarák)

This is a raw ground beef, but everything is not as scary as it looks at first glance. To prepare the tartar, only fresh meat is taken, and in the classical version it is served with a lot of various spices, mustard, ketchup, finely chopped onions and garlic cloves. The meat hill is decorated with a yolk. Before use, the restaurant visitor mixes all this to his own taste and spreads on pieces of toasted bread, called "tops". Often waiters ask the guest if he wants to mix up the tatarak himself or the cook in the kitchen can do it for him according to the classic recipe. In some establishments, Tatra can immediately bring in the involved and already plastered on tops. And there was also an unusual way of serving, when instead of a raw yolk on a plate next to the stuffing there is fried eggs. Each restaurant tries to come up with its own original tataraka, so only this dish can be a real gastronomic tour of Prague.

2. The utopenci

Marinated shpikachki in a natural shell. These sausages are considered the most popular snack in the Czech Republic for beer. Most of all they resemble high-quality sausages with slices of fat in a fragrant island marinade, with the addition of pickled cucumbers, onion rings and garlic. In translation from the Czech "Utopians" means "drowned people" - it is believed that the name is due to the fact that the sausages are heated in a marinade, however, according to legend, the author of the recipe of this snack miller pan Shamanek drowned, repairing the mill wheel, and since This dish got such a grim name.

3. Cheeses (syry)

This is a separate passion of the Czechs. Types of cheese in the Bohemian Sea, but it is necessary to distinguish two types. First, Hermelin, reminiscent of the French Camembert, which is served both in fried in breading, and marinated "Germelin" (Nákladaný hermelín) in olive oil, with the addition of garlic, hot red pepper or chile, pepper of fereoni and onions . Each restaurant has its own recipe for "homemade Germelin" - somewhere it is marinated more strongly, somewhere weaker, and some chefs add so much pepper that only the swallowers of fire can eat this cheese. And the second kind of cheeses, on which it is worth paying attention, is "Olomouc" curds, which are intended for frying - then their specific smell disappears, and the amazing taste is supplemented with black bread and onions.

4. Bramboraki (bramboráky)

Potato pancakes or pancakes in Czech. But they have one important feature - in the batter based on grated potatoes must be added marjoram, due to which they acquire a unique taste. Bramboraki served as a separate dish or as a side dish to meat. And you can try them not only in restaurants, but also at all kinds of city fairs, where they are fried directly under the open sky and washed down with beer, of course.

5. Sekana (sekaná)

Meatloaf, for the preparation of which different kinds of meat are used - from pork and beef to chicken and turkey, with the addition of various spices and fillings: in the sauce all kinds of vegetables, eggs, cheese and even nuts can be found. This roll is so popular in the Czech Republic that you can buy it not only in restaurants, but as a semi-finished product in any supermarket.