By: Molnárová Kristýna

Ingredients:

For roast pork:

900g of pork roast

2-3 cloves garlic

caraway seeds

salt

Roast pork with dumplings and

Cabbage

For stewed cabbage:

1 head of cabbage (red or white; red is healthier)

1 onion

2 (or more) table spoons lard or butter

1 teaspoon caraway seeds

sugar ,salt, vinegar

For dumplings:1 and a half to 2 cups flour

(all-purpose flour)

a pinch salt

1-2 eggs

1 cup milk

1-2 white bread rolls, cut into cubes

1 tea spoon baking powder

Wash the pork meat.Dry the meat.Salt it and cover with some caraway.

Put the meat into a pan and cover it with cut onion.Pour some water or broth into the pan.bake it covered with a

top at high temperature in the oven for one hour and a half.During baking pour the water on the meat (not to dry it

up).Bake the meat untill it is soften.Uncover the pan and continue baking for about 10 minutes.

Mix ingredients for dumplings. Cut shortening into flour. Add salt and poultry seasoning. Add enough milk to make a

workable dough. Roll out and cut into dumplings. Add to pot. Cook on simmer 30 to 40 minutes. Add pepper and a little

more sage, if desired.

Cut the cabbage into thin strips and quickly blanch in boiling water; strain. On a bit of lard, saute one chopped onion, add

the cabbage strips and a teaspoon of caraway seeds (or more if you wish). Cook until the cabbage strips are translucent and tender (if the cabbage is too dry and sticks to the bottom, pour

in a bit of water). Season with sugar, salt and vinegar. The cabbage should have a gentle sweet-and-sour taste.

It is made of vegetables (carrots, parsley, celery root and onion), spiced with black pepper, allspice, bayleaf and thyme and boiled with doublecream. Marinated Beef

Sirloin is served in many restaurants around the Czech Republic, and is served with

dumplings (wheat or potato based). It may also have a cream topping. It is one of the most popular food in the Czech Republic,

and is often served with beer.

Marinated beef sirloin

Are fried pancakes made (very similar to Latkes) of rough-grated or fine-grated raw potatoes (brambory in

Czech), flour, eggs, milk and sometimes sliced sausages (although this is not common, because bramboráky are usually intended to be a vegetarian meal) or sauerkraut. They are spiced with marjoram, salt, pepper, and garlic

and usually sized to fit the cooking dish. Smaller variants are often eaten as a side dish. There is a similar dish from

the Slovakian-Ruthenian borderland called , which is prepared with less milk and fat, and an addition of an onion. are baked on tin in an oven instead of frying.

Potato pancakes

http://upload.wikimedia.org/wikipedia/commons/9/98/Kartoffelpuffer.jpg

Are piquantly pickled bratwurst(Czech "špekáčky") in sweet-sour vinegar stock with black pepper, bayleaf, lots of raw

onion and cavenne pepper.

,,Utopenci‘‘

Beer in the Czech Republic has a long and important history. The first brewery is known to

have existed in 1118. The city of Brno had the right to brew beer from the 12th century, and the two cities most associated with Czech beer, Plzeň and České Budějovice (Pilsen and Budweis in German),

had breweries in the 13th century

Czech Beer