Czech Recipes?

Question

Hubbys friend from Prague is visiting us for a few days. I am at a loss as to what to cook. Please suggest some dishes and recipes.

Answer 1

This is a recipe for a Czech barley casserole that is traditionally
served on Christmas Eve but is also good as a side dish.

KUBA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Barley
1 1/2 c Mushrooms -- dried
7 c Water
2 tsp Salt
1/4 tsp Black pepper
2 c Garlic -- finely minced
3/4 c Onion -- dried finely choppe
1/4 c Butter
1 Tbsp Marjoram

Cook the onion in the butter until translucent. Wash the mushrooms until free from grit.
Add the barley, mushrooms, salt and water to the onions and cook, uncovered, until the water has evaporated, stirring frequently. (Mixture will be very thick.)
Add the remaining ingredients.
Place in a greased casserole or baking dish and bake at 350 degrees for 30 to 35 minutes. I usually cut this recipe in half unless we are having a really big crowd. It also freezes well.

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CZECHOSLOVAKIAN CABBAGE SOUP

2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 Tbsp. lemon juice
3 Tbsp. sugar
1 can (1 lb.) sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. cover; simmer 1-1/2 hours. Skim off fat.
Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into bite-size pieces, return to kettle. Cook 5 minutes longer.
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Chepacy

2 eggs -- slightly beaten
1 Tablespoon milk or light cream
2 cups flour
1 teaspoon salt

Mix eggs with cream. Add to the flour and salt, stirring and kneading on floured board until smooth. Roll out as for noodles. Cut into diamond shapes, 2x2 inch. Make two 1 inch slits in the middle of each piece and fry in deep fat on both sides. Remove to unglazed paper and sprinkle with powdered sugar.
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CZECHOSLOVAKIAN LIVERBALLS/LIVER DUMPLINGS


1 lb Chicken liver
5 sl Bread
1 med Onion
Parsley
1 Egg
6 Tbsp All-purpose flour
1 1/2 tsp Salt
1/4 tsp Pepper
3/4 tsp Marjoram
2 Cloves garlic
Garlic powder to taste

These liverballs are cooked in chicken soup.

In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish.

To cook: In boiling chicken broth, drop liver from large tablespoon.
When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes.

Answer 2

Beef Goulash


2 hours 20 min prep

Change to: servings US Metric
1 1/2 lbs beef, cut into cubes (can also use 1/2 pound beef, 1/2 pound pork, and 1/2 veal)
2 tablespoons oil or fat
1 large onion, diced
1/2 green pepper, coarsely chopped
2 tablespoons paprika (to taste)
1 1/2 teaspoons salt
1/2 cup water

Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Add paprika and blend well. Add meat, green pepper, salt, and water.
Cover and simmer until meat is tender, about 1 1/2 hours.
Add more water if desired, although mixture should not be overly soupy when finished cooking.
Serve over hot boiled potatoes or topped with dumplings.

Answer 3

I found a good source on Wikipedia.org -
"Cooking Czech - Czech Recipes for North American Kitchens" http://www.rampouch.com/cookingczech.html