All recipes

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Laskonky

Laskonky are the chewy little meringue sandwiches in every Czech cake counter, from station cafes in Brno to the bakeries of small Bohemian towns. Two pale-gold discs of coconut and ground walnut meringue, crisp outside and chewy within, hold a thick layer of coffee butter cream. They are sweet and nutty, with the coffee keeping things grown-up, and they are naturally made without flour. A common mistake is baking them too hot, which browns the outside before the centre dries; low heat and patience give the right chew. Make the custard for the cream first so it can cool. The egg yolks in the cream are cooked until the custard bubbles. Chef's tip: spread a thin layer of the meringue on the paper rather than piping tall mounds; flat, even discs sandwich neatly.

90 min

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Koprovka

Summer in a Czech garden means dill gone wild between the cucumbers, and koprovka is where most of it ends up. This pale green, gently sour cream sauce is a staple of Bohemian home cooking and of workplace canteens, where it is served over boiled potatoes with halved hard-boiled eggs (or with bread dumplings). It should be smooth, silky and only lightly thick, balanced between cream, a little vinegar and a pinch of sugar. Where it usually goes wrong is boiling the dill: it turns grey and loses its fresh smell, so stir it in at the end, off the heat. Chef's tip: keep the dill stalks, chop them very finely and simmer them in the sauce, then add the soft fronds at the end for a double hit of flavour.

30 min

Czech Vegetarian

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Zelňák

Out in the Moravian wine villages, when bread was baked in the communal oven, the last of the dough went into zelňák: a flat yeast base spread with sour cabbage and fried onion and baked until the edges blister. It is still sold in bakeries around Brno and Hodonín and eaten warm in slices with a glass of buttermilk or new wine. Old recipes fry the onion in lard or add crackling; this version uses oil and butter and is vegetarian. The topping is tangy, sweet from the onion and scented with caraway, over a soft, bready base. Where it often goes wrong is using wet sauerkraut straight from the jar, which turns the base soggy. Squeeze it well and fry it first. Chef's tip: a thin layer of sour cream under the cabbage keeps the base moist and stops the topping drying out.

120 min

Czech Baking

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Vdolky

In the Chodsko region around Domažlice in south-west Bohemia, vdolky are fried for fairs, pilgrimages and weddings, and they are the treat Czech children associate with grandmothers' kitchens. They are round, flat yeasted cakes with a pale ring around the middle, fried until golden and topped while warm with thick plum jam (povidla), sweetened tvaroh curd cheese and sour cream. Soft and pillowy, sweet, tangy and creamy all at once, they are eaten with a knife and fork or straight from the hand. Where most people go wrong is frying too hot, so the outsides darken before the middle cooks; keep the oil at 170 °C. Most tvaroh is made without rennet, but check the label if that matters to you. Chef's tip: press a hollow in the centre of each round with your fingers before frying; it holds the toppings.

120 min

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Větrník

Ask anyone in Prague about the old-fashioned cukrárna and they will mention větrník, the "windmill": a big, puffed choux bun split and filled with two creams, a caramel one below and a light vanilla one above, under a shiny caramel icing. It is the cake people order with coffee on a Sunday afternoon, or buy in a paper box for a name day. Crisp shell, soft clouds of cream and a deep, buttery caramel flavour make it rich but not heavy. The usual slip is pulling the choux out too soon: it must be dark golden and feel light and dry, or it collapses as it cools. Both creams start from one custard, cooked until it bubbles so the eggs are fully set. Chef's tip: make the custard and caramel the day before; on the day you only bake and fill.

150 min

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Kyselo

High in the Krkonoše, the Giant Mountains on the Polish border, poor mountain families made a whole meal from a jar of rye sourdough starter, a handful of dried mushrooms and potatoes from the cellar. Kyselo still turns up in chalet restaurants around Špindlerův Mlýn and at local food festivals. It is pleasantly sour and creamy from the fermented rye, scented with caraway, and poured over boiled potatoes with softly scrambled egg spooned on top. The usual slip is boiling the soup hard after the starter goes in, which makes it catch on the bottom and turn lumpy; keep it at a lazy simmer and stir often. If you can, mix the starter with water the night before and leave it covered at room temperature, for a deeper sourness. Chef's tip: a mature, bubbly rye starter that smells like yoghurt gives the best flavour; a sleepy one makes a flat soup.

60 min

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Čočka na kyselo

Brown lentils, a good splash of vinegar and a crisp-edged fried egg on top: čočka na kyselo is the Czech school-canteen and workers' lunch that people grow nostalgic about. Bohemian families also eat lentils around New Year, when the small round seeds stand for coins. The lentils are cooked soft, bound in a light roux with fried onion and finished sour and a touch sweet, then served with a sliced pickled gherkin and fresh bread. The texture should be spoonable, not soupy and not stiff. Where most cooks slip up is adding the vinegar too early: acid keeps lentils firm, so they stay hard however long you cook them. Season at the end instead. Chef's tip: a teaspoon of mustard stirred in with the vinegar rounds out the sourness without making it taste of mustard.

50 min

Czech Curries

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Topinky

Midnight in a Prague beer hall, a basket of topinky arrives: thick slabs of rye-wheat bread fried until shatteringly crisp and rubbed hard with raw garlic, so the rough crust grates the clove like sandpaper. Czech pubs serve them as a snack with beer, and at home they are a quick supper with a glass of buttermilk or a bowl of soup. Some old cooks used lard; frying in oil keeps them vegan. The crumb should stay soft inside the golden crust, and the garlic should be sharp and fiery. A common mistake is frying in oil that is not hot enough, which makes the bread greasy instead of crisp. Chef's tip: choose a dense, day-old rye bread with caraway seeds; fresh, airy bread soaks up oil like a sponge.

10 min

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Frgály

At weddings and church fairs in Moravian Wallachia, in the hills around Rožnov and Vsetín, tables are stacked with frgály: yeast tarts as wide as a dinner plate, rolled so thin the filling seems to sit on a crisp, chewy disc. The classic toppings are dried pear mixed with plum butter, sweet tvaroh (Czech quark), or poppy seed, all scattered with a buttery crumble. This recipe makes four, two with each of the first two fillings. Tvaroh is usually set without rennet, but some brands use it, so check the label. The usual slip is leaving the dough thick in the middle, which makes a bready tart; roll right to the edge, about 3 mm thick. Chef's tip: bake on the lowest oven shelf on a hot tray, so the base browns before the filling dries.

150 min

Czech Baking

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Korbáčiky

Korbáčiky (little whips) come from Orava in northern Slovakia, where cheesemakers pull hot, stretchy curd into long thin strings and plait them into braids. Sold at roadside stalls in the Tatra foothills, they are chewy, squeaky and salty, usually lightly smoked, and are pulled apart and eaten with fingers like a snack, often with a cold drink on a hike. At home you can make the curd yourself from pasteurised milk in under an hour. Traditional korbáčiky are set with animal rennet, so this recipe uses vegetarian (microbial) rennet; any shop-bought curd should say the same. Use pasteurised whole milk that is not UHT-treated, or the curd will not set. Where most people go wrong is stretching the curd when it is not hot enough: it tears instead of pulling into glossy ropes. Chef's tip: wear clean rubber gloves for stretching, so you can work with water hot enough to make the curd silky.

60 min

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Demikát

Shepherds in the hills of central Slovakia needed only a kettle of water, a lump of bryndza and a loaf of bread to make demikát, a soup that comes together in a quarter of an hour at the salaš, the summer sheep hut. The soft, salty sheep's cheese is mashed with fried onion, paprika and caraway, loosened with boiling water and poured over chunks of bread, then finished with heaps of chives. It is tangy, creamy and very warming. Bryndza is traditionally made with animal rennet and sometimes from raw milk, so for a vegetarian, safer bowl choose a pasteurised sheep's cheese made with vegetarian rennet (a soft feta-style cheese mashed with a little cream cheese works well). The usual slip is boiling the soup after the cheese goes in, which makes it grainy; just bring it to steaming. Chef's tip: use day-old rye bread, toasted, so it soaks up the broth without falling apart.

20 min

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Bratislavské rožky

Bakers in old Pressburg, today's Bratislava, have shaped these little horns for nearly three centuries, and the city still treats them as its own Christmas and wedding pastry. The walnut ones are bent into a horseshoe and the poppy seed ones into a crescent, so you can tell them apart on the plate. The dough is rich and short, almost like a pastry, and the shiny brown top is crazed with fine cracks from a double egg glaze. A common mistake is glazing the second time before the first coat is dry, which leaves a dull, smooth top instead of the famous marbling. Patience is the whole trick: a cool rest after the yolk, then a warm rest after the white. Old recipes add a splash of rum to the walnut filling; this version uses lemon and cinnamon instead. Chef's tip: keep the dough cold and work quickly, so the butter stays in tiny flakes.

150 min

Czech Baking

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Žinčica

Hikers walking past a salaš, a Slovak shepherds' hut, are often offered a mug of žinčica, the cool, sour whey left over from making bryndza and hrudka cheese. Shepherds heat the whey until fine flakes of cheese float up, then leave it to sour, and drink it with boiled potatoes or on its own on a hot afternoon. It is thin, refreshing and tangy, a little like a light buttermilk. At the salaš it is often made from raw sheep's milk, so at home make it only from the whey of cheese made with pasteurised milk (the korbáčiky recipe gives you plenty) and vegetarian rennet. The common slip is leaving it to sour somewhere warm for too long, where it turns cheesy and harsh; a cool room and 12 hours is enough. Chef's tip: a spoonful of cultured buttermilk gives a clean, reliable sourness every time.

15 min

Czech Drinks

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Kremrole

Every Czech cukrárna, the old-fashioned pastry shop, has a tray of kremrole in the glass counter: flaky puff pastry spirals baked around metal cones and piped full of light, sweet whipped egg-white cream. Children choose them for name days and they are a Sunday coffee treat in towns all over Bohemia and Moravia. The pastry should shatter, the cream should be glossy, stiff and marshmallowy. This filling is a cooked meringue, whisked over simmering water to 70 °C, so it is safe to eat and holds its shape. A common mistake is filling the tubes too early: within a couple of hours the cream softens the crisp pastry. Pipe them just before serving. You will need 12 metal cream horn moulds. Chef's tip: overlap the pastry strips by a third as you wind them on, so the tubes do not unravel in the oven.

90 min

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Bramboračka

Ask anyone from Bohemia what their grandmother cooked on a cold Saturday and bramboračka comes up first: a thick, earthy potato soup that smells of dried porcini, caraway and marjoram. It is a fixture of pub lunch menus and mountain chalets, ladled out with a slice of dark rye bread. Floury potatoes break down at the edges and thicken the broth, while carrot, parsley root and celeriac add sweetness under the woodland flavour of the mushrooms. This version is fully plant-based, with the roux made in oil. A common mistake is adding the marjoram and garlic at the start, where long boiling dulls them; they go in at the very end, off the heat. Chef's tip: rub the dried marjoram between your palms over the pot to wake up its oils before it drops in.

50 min

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Kmínová polévka

Few soups are as cheap or as old as this one. Kmínová polévka was the Bohemian peasant's breakfast long before coffee arrived, and Czech mothers still make it for an upset stomach or a hangover. The roux is cooked until it smells of toasted hazelnuts, the caraway is fried in butter until it pops, and the hot soup is poured straight onto crunchy toasted bread so it softens at the edges. Where most people go wrong is taking the roux off the heat while it is still pale: you get a floury, raw-tasting soup instead of a nutty one. A beaten egg trickled in at the end makes it more filling. Chef's tip: crush half the caraway in a mortar first, so the flavour spreads through the broth while the whole seeds give little bursts.

25 min

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Houbový kuba

On Štědrý den, the Czech Christmas Eve, many families kept a meat-free fast until the evening carp, and houbový kuba was what filled the gap at lunch. Village cooks in Bohemia baked pearl barley with mushrooms picked and dried in autumn, plenty of garlic and marjoram, until the top went crunchy. The inside stays moist and chewy, almost like a mushroom risotto, while the edges crisp. It used to be made with lard; this version uses oil and is fully plant-based. Serve it on its own with sauerkraut or a sharp pickled salad, or as a side to roast vegetables. A common mistake is boiling the barley until soft right through, which turns the bake to paste; it should still have a little bite before it goes in the oven. Chef's tip: save the mushroom soaking water and cook the barley in it, for flavour all the way through.

75 min

Czech Rice & Grains

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Smažený květák

Order a vegetarian meal in a Czech pub and there is a fair chance you will get smažený květák: fat cauliflower florets in a crunchy breadcrumb coat, with buttery parsley potatoes and a dollop of tatarka, the pickle-studded tartar sauce. Children love it, and many families in Bohemia make it on Fridays. The florets are blanched first so the inside is tender and sweet under the crust. Where most people go wrong is breading wet cauliflower: the coating slips off in the oil. Dry the florets well on a towel and let them cool before you dip them. Chef's tip: press the crumbs on firmly with your palm, then rest the breaded florets for 10 minutes so the coat sets and fries up evenly.

40 min

Czech Vegetarian

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Nakládaný hermelín

Behind the bar of almost every Czech hospoda sits a big glass jar of cheeses sunk in oil with onion rings and chillies. Nakládaný hermelín is the classic beer snack: a soft white-rind cheese, split and spread with garlic and paprika, then left to mellow in spiced oil for about a week until it turns rich, tangy and spreadable. It is eaten with thick slices of dark bread (use gluten-free bread if needed) and a few pickled peppers. Hermelín and camembert-style cheeses are usually made with animal rennet, so for a vegetarian jar choose a white-rind cheese labelled as made with vegetarian or microbial rennet. Where it goes wrong is leaving cheese poking above the oil, where it can spoil: keep everything submerged and the jar in the fridge, and eat it within 10 days. Chef's tip: use a cheese that is not fully ripe; it holds its shape in the oil and softens to perfection as it marinates.

20 min

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Škubánky

Škubánky (sometimes called šúlance or 'pulled ones') are what you get when a Bohemian farmhouse turns its potatoes into pudding. Potatoes and flour are steamed together in the same pot, mashed into a heavy, smooth dough, then torn into lumps with a spoon dipped in butter. They are rolled in ground poppy seed and sugar and doused with brown butter, and children in Czechia often eat them as a sweet main course on a weekday. They are soft and dense, with a nutty crunch from the poppy. The usual slip is lifting the lid while the flour steams, which leaves raw pockets of flour; keep it covered the whole time. Chef's tip: dip the spoon in hot melted butter before every scoop, and the lumps slide off clean and glossy.

50 min

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Žemlovka

Thrifty Czech kitchens never throw away a stale roll, and žemlovka is the delicious proof. Slices of yesterday's rohlíky or žemle are soaked in sweet vanilla milk and egg, layered with cinnamon apples and raisins, and baked until the top is crunchy and the inside set like a soft custard. It is a favourite Bohemian Sunday afternoon pudding in autumn, when the orchard apples are in, and it often appears in school canteens as a sweet main course. Serve it warm, dusted with icing sugar, with a glass of cold milk. A common mistake is drowning the bread in milk, which makes a soggy, heavy pudding; dip the slices quickly so they are moist but still hold their shape. Chef's tip: use tart cooking apples and keep the top layer bread, buttered, so it bakes to a golden crust.

60 min

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Lokše

Across the border in Slovakia, lokše are the November flatbreads of St Martin's Day, when the roast goose arrives and the thin potato pancakes are brushed with its fat. Families in western Slovakia also roll them around plum butter or sweet poppy seed for an afternoon treat, and they turn up at Christmas markets in Bratislava. They are soft, pliable and freckled with brown spots from a dry hot pan, a little like a potato tortilla. Here they are brushed with melted butter instead of goose fat, so they are vegetarian. A common mistake is mixing the dough while the potatoes are still warm: it turns sticky and swallows far too much flour. Cool the mashed potatoes completely, ideally overnight. Chef's tip: roll each one on a floured cloth and flip it straight onto the pan from the cloth, so the thin sheet never tears.

60 min

Czech Breads & Parathas

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Žloutkové věnečky

"Little wreaths" are the jewel of a Czech wedding cake table, where trays of sweet pastries are handed out to every guest, and they are a staple of old-style patisseries in Prague. Rings of choux pastry are split and piped with a yolk-rich custard cream that is golden, silky and buttery, then dipped in a white sugar glaze. They taste of vanilla, egg and butter and are best within a day. Where most people go wrong is a custard that is not cooked enough: it must bubble for a minute so it sets and the yolks are fully cooked. Beat the cream only once the custard and butter are both at room temperature, or it splits. Bake the rings until properly dry so they keep their crisp shape. Chef's tip: a large star nozzle gives the rings a ridged surface that holds the glaze beautifully.

120 min