My Mother was born in Czechlovakia but we are German Canadians, and some of the dishes from both countries are recognized by me growing up in our German Canadian home as my Mom was an excellent cook!
If you knew or knew of anyone victimized by the ethnic cleansing of Germans starting in 1944, a good book on the subject is called A Terrible Revenge, published in 1994. 17 million Germans were forced out, 2 million didn't survive and the remaining largely emigrated to North and South America.
I went two times both for 4 to 5 day's to the Czech Republic before Corona and i was always happy with the food. It was so delicious, fresh made and well prepared.😋
the svíčková shouldve been not so thick, it got to a state of jelly already, i would recomend to try some other restaurant but its a delicious food :)also this was probably tartar at a border of poland somwhere close there, they use pickles there, iam from Brno and we put onions, ketchup ,mustard ,worcester, salt pepper ,paprika and egg yoke to our tartar. thanks for comin
@@cooking-the-world I am afraid you were served pre-made, frozen and defrosted sauce. EU regulations say cooked sauces may be served only 6 hours after being made, and their temperature must never drop below 70° C. The only way to avoid this is to not eat in restaurants with menu as long as telephone list.
I too wanted to know what the creamy layer was in the Medovnik Honey Cake (you always spike my interest!). According to the Czech Cookbook it is a can of SWEETENED Condensed Milk which has been completely covered with water in a pot and boiled for 2-4 hours to caramelize it. They usually do it the day before using it. After it is completely cool they whip it with 200g unsalted butter (3 sticks in the USA) until it is creamy. I think I must try making this now, because that is such an interesting twist to the usual cake fillings.
Caramelized Condensed Milk is also the basis of Dulce Leche. A friend used to make it by the 4 liter can, it lasts until you've eaten it all, so just get a big can and make mass quantities.
Interesting- as an American with both German and Czech now (Slovakia side) ancestry I always wanted to learn about traditional dishes my ancestors (and unknown relatives still there) enjoy. Thank you.
My parents born in US we're first generation here, so Czech heritage on both sides was still strong and heavy accents of grandparents. Cooking & baking (!) was Check rich and most of the little language I did pick up was related to food and preparation. (Pec'-katch was a pot. Knedleeks were dumplings, etc.)
I really enjoyed this video. I've eaten most of that food on both sides of the border, and you're right--they are similar and yet different, both delicious! Thanks for sharing this with us.
@@johnnygomez7063 I am from Czech republic, kowalski is just my internet name. I of course know that lard is much better, I just don't want to sound like a smart-ass.
@@bobkowalski7655 Same do I - also native Czech. Pokud jsi teda Čech, tak bys měl přece vědět, že když vaříš na sádle tak to má nesrovnatelně lepší chuť než na voleji..
super interesting! i loved your compare/contrast way of doing this - gives a frame of reference. the czechs are seriously under-rated. i know ppl that don't like "classical" music, but if i play for them "the moldau" by smetana, they all have loved it, especially after i tell them the story behind it. that pickled sausage looks really good. czech biers are pretty damn good, so i could see how that would work. thanks so much for taking us on this trip and showing us things we normally would not be able to experience!
Corrections from Prague: - Smeta composed opera called VLTAVA (not Moldau) - Vltava is the main and longest river in CZ going through Prague - its flow and waterfalls inspired Smetana to compose it - you clearly can hear the flow of the water the stones in the river in the opera since the very beginning: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7cE-VRhIynQ.html - Czech beer - is THE BEST IN THE WORLD - we know it an we have been very proud of it - we simply know how to do it - /and we LOVE how Germnas are going crazy when we say that our beer is the best - no metter that sooner or later they agree - the secret is that we pet with the beer in Browaries as long as needed to get the God-taste..to make evrybody to fall in love with since the very first sip! - Czech sausages - comparing the german one - have a real taste of the meat and the smoke - not like the German white sausages where you feel just the taste of gypsum flavered by toms of hey... - Czech are underrated - yes its unfortunatelly true - but we know how it feally is, erenjoy the food (the food orgy) drink the beer and smile to it...
I have traveled alot in Czech and Slovakia and always found good food. As for strudel, I love them all and normally just like whipped cream. I have had the layered honeycake, wow. I too love German Schnitzel the best and either Jaeger or gypsy sauce. As for the roast with vegetable sauce, in the US our closest dish is what we call pot roast. Made with shoulder beef, root vegetables, and a thick brown which I think would be very similar in taste. Served normally with mashed potatoes. Guess what I have for dinner? I made pot roast about 4 hours ago with 1 hour to go until dinner. Have a great week.
Great work 👍.. Czech 🇨🇿 Republic food looks delicious and yummy 😋.. presentation is also awesome. Brilliantly describe each and every necessary information . Fullllll.watched. Enjoyed. Keep sharing and stay blessed .
In China they have a saying, everytime you eat something new, 88 days are added to your life. Live to eat, what's for dinner . Excellent video Marta & husband.
We ( Germany) make Buchteln in the oven in a tray baking them sitting in butter and milk and they come out square. They can be filled but not necessarily. Served warm with butter and cinnamon sugar or vanilla sauce.
svickova did not look right, sauce should be lighter and have more creamy texture, and chlebicky and back fat on bread are both delicious but two very different sandwiches neither of the strudels looked good, unless you learn from the old school cooks, recipes from the cookbook just don't compare but over all the meals looked very nice
Hi this is native Prague Boy - here are some corrections: (Czech food won - its clear - not just by counting the points - its simply better) Řízek (Schnitzel) is usually served with boiled potatoes (sometimes with copperd fresh green parsley on the potatoes), lately also with french fries, could be also with potatoe salad - but potatoe salad is primarilly taken as a christmas dish with traditional fried carp or in recent years also with řízek (Schnitzel) for those who dont like the milions of bones in the carp... Fruit dumplings are (dumpling filled with any kind of fruit - mostly apricots and plums) are very loved in CZ, only the strawberry variation is the only one that is only on the regular slices of the Czech dumplings (that are used to Guláš or any other meet dishes) the sliced dumplings has traditionally 2 variants - the bread dumlings (you called it "White dumplings") - correct name is "Houskový knedlík" in german Brotcheknodel" , the other variant is potatoe dumplig "Bramborový Knedlík" in german Kartofelknodel" and the new one is "Karlovarský knedlík" in german Karlbaderknodel" which you called in the video as "Bread dumpling" - actually its made of rolls pastry - in german Kipfel. regarding Medovník (Honey cake) - this is traditional recepture from Gorgia so not from "Soviet union" - when the georgians emigrate dto the czech republic in 1990´s - they took the knowledge and starting their business here - it became VERY POPULAR because its hell delicious! Buchty (Bunnies) - ist traditional Czech pastry filled traditionally with heavy plum jam flavoured by Czech type of Rum - but since we jined EU we have been no longer allowedto call it Rum, because its traditionally produced from potatoes since ever and since ever its had been called Rum - but now its called Tuzemák or Tuzemský (without the word "Rum").. Is it stupid? - YES Is it humiliating? YES But thats the way it is... Czech type of Guláš is really good! - The only secret is that to make it soo delicious you need among all only meet and onion - for 1 Kg of meat use 1 Kg of chopped onion. Guláš is a main dish traditionally served with slices of dumlings, but good is also with potatoes or any kind of short pasta (except this most known Guláš - there is soooo many types of guláš in Czech cuisine that are also yummy!) And there is a Guláš soup "Gulášová polévka" or common spoken "Gulášovka" Chlebíček (open face sandwich) is the true Czech made - you can find it in any "Lahůdky / Lahůdkářství" which means "deli" in german "Delikatessen" in general - its not a brand its just type of store - the one in video is very traditional and one of the longest running and one of the best in Prague - the very good brands are Libeřské Lahůdky or Hájek Trdlo/Trdelník is just a tourist trap last 15-20 years - its usually not baked enough inside... Originally it comes from transilvania - but today you can find it in Budapest, Prague, Krakow and other touristic hotspots Tatarský biftek common spoken "Tatatrák" (Tartar beef steak) its the best sirloin raw meat - should be served chopped in basic form with various of spices , chopped onion, mustard, ketchup, Worchester and raw egg yolk and you can mix it yourself as you like it, with fried bread and Czech garlic (its very-very stronger comparing those from spain or china - those are for us Czechs totally taste-less - simply no taste-no smell) thats why Czech garlic became so expensive in recent years.. You spread the garlic all over the fried bread and put the DIY mixture of tartar on the galic bread - combine with beer- the best is Pilsner Urquell or Kozel Czech beer snack classics are: Hermelín, Utopenec (in gernan "Ertrunkener") - those you mentioned in the video - but you cant miss Tlačenka with chopped onion in "winiger water" (simply mixed winigar with water) or Ďábelské tousty (devil´s toasts) - in fact its cooked Tartar with all sesonings - a bit spicy served on frid bread - but without garlic
That was very interesting. It's amazing how many ideas can be found for bread, meat and potatoes and they all taste different. European cakes cut into layers and spread with cream etc. are always a crowd pleaser. I loved this episode.
All of that food looks delicious, both Czech and German. I live in Canada. We had a conversation with a woman that lives in my brother's neighbourhood. She lived in what is the Czech Republic now, but when she lived there many years ago, it was Czechoslovakia. Her native language that she speaks is German. Interesting.
u can take german classes since elementary here, we were never ashame of our "german" history, czech republic is actully 35 % slav 30 % germanic and other as jews, celtics, etc .. so like yea we are slavs in majority but there is almost the same amount of german blood here. look at apartment bulding names when u gonna be here some time at the rings at the entrance ;) we are the proud center of Europe. the bridge between east and west :)
There were numerous villages ethnically German, who relocated from southern Germany at different times at the invitation of the monarch at the time. These communities functioned similarly to the Amish in the US--maintaining a separate identity, and language but not closed off entirely from the dominant national culture. It was expected that these minorities respect national laws, recognize and accept the type of governance in effect, and learn the official state language.
The first beefdish with 2 types of dumplings look delicious. Your Golosh Looks More like Beef strognolf here.All looks delicious. Always interesting! Strudel pronounced same here. So hungry now.☺ The deserts looked amazing.
loved by us, underrated all over the world... and we have a huge vietnamies culture in 🇨🇿 so we get every deliciousness from asia as well.. who knows, knows❤🙋🇨🇿
Really nice video! About "medovník" that cake with honey... main cream is made of can of sweet condensed milk, which is boiled (unoppened :D) in water. During cooking that milk it change to caramel taste. ❤Than it's added butter to this "cooked milk". Anyway ... i found something interesting, please, can you give me name or recipe for your spread with paprika powder and camembert, which is served with pretzles? ❤ Greetings from Czech republic btw. :D !
I don't think the german equivalent to Chlebíčky is Schmalzbrot, it's the belegte Broetchen you can find at every bakery in a tousand different variations.
May I add, that also in Germany we use the vegetables for the sauce. Maybe in Frankfurt you don't use them, but there are definitely parts in Germany where you do: I come from NRW and live in Bavaria, and in both regions we do use them. They are usually pureed, or if you had cut them in tiny cubes, then you might leave them as they are. Oh and Marillenknödel you also have in both regions, as well as the Zwetschgenknödel. I would assume that both are popular in Germany and not only in NRW and Bavaria. Austria has wonderful desserts, most of which have been adopted by the Germans :-) And not only the desserts. Strangely enough I am not familiar with the German Buchteln that you presented. The German Buchteln I know are just like the ones from the Czech Republic hat you showed. In Bavaria you also have Kolatschen, the Kolac pastry you showed in the Czech Republic, it is basically identical, same as the cream roll, that you also find in Bavaria.The last one is called Baumstriezel in Germany and you can find it at Christmas markets or for example in Munich every Saturday at the St. Anna market. I know it from Ex-Yugoslavija and Hungary, where our family would make it over open fire and we called it Prügelkrapfen, though the hungarian name is Kürtőskalács.
Comparing chlebíčky to bread with lard is mistaken, those are entirely different things, and its unfair to the german variant. Bread with lard exists in Czechia also, in similar conditions I saw in your video. But instead fried onion and pickles, the lard is topped (or contains) with cracklings and chopped spring onion. There is also very rare and interesting variant with Pflaumenmus, topped with fried and crispy english bacon and chopped almonds. German goulash variant seems interesting.
The Honey cake (Medovník) was brought to Czech lands (but i saw it also in Austria) by Armenian imigrants (So yes, you were correct, because of Armenia was part of Soviet Union). ;)
I don’t know where you ate, but many Czech food looked wrong. Svíčková was too thick, some dumplings looked odd, I have no idea what was that “pancakes”, ducks skin looked soggy not crispy, tatarák had big chunks and usually you can assemble it yourself to regulate the amount of any ingredient, and potato salad looked… well, dry… many families add fermented or canned vegetable to add some savory and juicy flavor. If you ate it all in one bite, it’s delicious. And we also had dumplings with apricots or plumps: Ovocné knedlíky Fruit dumplings☺️
In CZ we also have as the traditional traditional dish dumplings (can be potato or white/bread dumplings) filled with different kind of fruits, same like in AT or DE ;)
@@cooking-the-world well in Bohemia they are more common the fruit dumplings with yeast and in Moravia more potato dumplings with fruits (plums mostly). Then also in Moravia there are also fruit dumplings made of doe in which is the turd (quark) added. In Bohemia we use turd (quark) more as topping together with butter, cream, sugar or grinded poppy seeds. 😉
The Czech sauerbraten can’t ever never compare with the German one. The dark sauce you serve your sauerbraten with is ok, but can’t be compare the most delicious and creamy sauce in Czech sauerbraten. The sauce you showed looked like “diarrhea”… that was not the Czech sauerbraten sauce…
'N Abend Marta, every variety of goulash is good. I've not had Czech food but my god some of that looks good. Saurbraten is always nice and every form of dumplings too. I had a potato salad in Algau that had a lot of apple in it, I didn't like it. My mum and Oma used a lot of kummel seed in rotkohol and other dishes, what's that in english? Grass Gott schatz.
🤩 Kümmel are called caraway seeds. Potato salad with apple sound interesting, although I am glad I didn’t come across any, so I understand you!😉 and yes, gulash and sauerbraten rock!
The svíčková really looked strange to me. I am used to it being white, maybe little orange from the carrots, but creamy and LIQUID, not that giant pile of mush. But I guess the most important thing is its taste. Oh and I didn't catch if you talked about the plum/apricot or strawberry filled knedlíky Czechs do as well. They could be filled with the whole fruit or with jam and covered in melted butter and powedered sugar. Some even sput grounded gigerbread on top. Oh and if you are ever in Czechia again, try Indiánek - it's a sponge cake topped with a swirl of blueberry mousse and covered in chocolate. Or its cousin Špička filled with eggnog. Thank you for your video, it was very interesting to see your view of these czech dishes. I've always thought that Germans would find them to be just a bastardized versions of their own food. But it seems they are really different even if they can look or sound quite similar.
I don't know. It's a good food for special occasions, but it's heavy and not healthy. I have Czech meals maybe three to four times a year including Christmas. All year round I prefer Mediterranean diet ( southern European meals as well as northern African/middle Eastern meals)
I like your conclusion. :) Indeed it doesn't make too much sense to quarrel with the food when you are abroad. You may quarrel in tourist places, but not in the country. The food is as it is, people cook differently but it is always better than OK up to very delicious. On a business trip I only once had problems with local food, in Zimbabwe. It wasn't the cooking, it was the incredients. Going to international restaurants was always very good, but the prices were also very high. Going to local restaurants was very cheap, but I didn't eat everything. Instead of local food you got only low quality, I tried it, but I preferred to pay the high prices.
Its actually the opposite, when people here hear that u got accent they Will mostly automaticaly start speaking english with you. So yea if u can manage it in czech ur gonna get some extra smiles u can be sure of that. But we learn english since first grade So ..
terryhsiao1745 If you will try speak in czech language you will more popular than when you will speak in english language and expected that everybody knows english.Yes,people will smile but because they will think about you that you are kind and friendly. That people here learning english language from elementary school don't automatically mean that they are able have conversation in english. And not everybody learned english,some choosed german language.
@@FreesiaFlower79 would be great to speak Czech so I can charm the local girls lol but I heard one of the hardest European languages are Czech and Hungarian
The bread dumplings in the second dish is what Americans have as dressing. Also, I preferred the German Beef Roast. You can see the roast beef and the gravy (sauce) in the German one was lighter and perfect for dipping bread in.
The Czech version is called svickova and I am sure any Czech would agree that this sauce was way too thick and just didn’t look right unfortunately. When correctly prepared, svickova is just delicious.
I will have to go back and view your videos again, to see if you or your husband shake your head left to right saying "No! This is bad!" I was also hoping to hear you pronounce the czech names for these dishes. I certainly could never do this :)
@@davidpelc I understood that the Czech Government some years ago asked for the country to be called Czechia in English, because the Czech Republic is a mouthful. After all one does say Slovakia.
@@stephenchallen1385 it's like this, official full name is still Czech Republic, and Czechia is newly registered short name by UN. Its like official name of German lands is Federal Republic of Germany and short name is Germany.
03:14 German potato dumpling should be declared a culinary crime, I don't know if I had be unlucky twice, but the dumpling was completely soft and like foam. 07:05 Of course your husband likes this food because there is sauerkraut in it, that is a very famous bait , if you want to lure Germans. Joking aside, pickled cabbage is consumed in about the same quantity in the Czech Republic. Especially in autumn and winter, when it is consumed even just pickled without cooking, it is an excellent source of vitamin C, fiber, potassium, iron, is better than fruit. We almost always pickled our own at home.
