Due to the time-consuming and overall difficult nature of this dish, once a girlfriend pulls out a perfect svíčková, she’s believed to be ready for marriage and starting a family. The sauce is then poured over the thin slices of tender sirloin, accompanied by the now well-known dumplings and garnished with cranberry compote and a slice of lemon. Expect a slow roasted sirloin in a juice/base of carrots, celeriac, parsley root, and onion, which is later on blended into a very smooth sauce softened with full-fat cream. Should you attend a Czech wedding, there is a 80% chance you will be served this as a main course. Svíčková is very often a source of amusement among English-speaking Czechs, as they tend to comically call it “the candle sauce”, which would be the literal translation. Svíčková got its name from the type of meat dominating this dish, sirloin, and the whole dish could be translated as roast sirloin in sour cream sauce with dumplings (yes, the dumplings again!). With this particular dish, we take a dip into the Czech passion for creamy sauces. Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut) Czechs love their soups, creamy sauces, leavened cakes and pies, dumplings, and plenty of other delicious and sometimes stomach-heavy masterpieces. And the Czechs surely know how to make this central part of their daily diet nothing less than a masterpiece.Ī Czech lunch can consist of up to 3 courses, with soup as a starter, then main course and a dessert, usually in the form of a baked buchta or koláč (cake or pie). In contrast to many English-speaking countries, lunch (usually hot) is the most important meal of the day in the Czech Republic. And since present-day Czechia served as a crossroad to other European countries, other culinary influences arrived from Hungary, Eastern Europe, and even more areas. Later on, around the 16 th century, when Bohemia was ruled by the Austrian King Ferdinand I, the schnitzel came. The major one came from Germans, who brought the roast goose, sauerkraut, and dumplings, which have since become Czech classics. However, foreign influences had been helping to form this particular national cuisine long before that. The concept of Czech cuisine is pretty recent, with the first Czech cookbooks being dated around the 19 thcentury. “Dobrou chuť!“ is a phrase you could typically overhear when passing a table of hungry Czechs, seated and ready to dip into their heaped plates of various (and sometimes strange looking) Czech dishes, and that could best be translated as “Bon appétit“.
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