The city of Liberec is the second city in importance in the Czech Republic after the famous Prague, so tourists hurry to come here from everywhere. The city has many historically valuable objects, as well as a significant cultural heritage. The development of the infrastructure of the city allows tourists and travelers to enjoy, except attractions and excursions, also a good choice of accommodation hotels, a large variety of gastronomic establishments, and its other advantages.
I would like to introduce a list of traditional Czech dishes, which are very popular among travelers in Liberec.
Soups. First of all, these are soups, on Czech - Polévky. They are predominantly rubbed soups, the basis of which is a broth thump broth, as well as vegetable potatoes, mushrooms and meat. Their sufficiently large number, so I will present the most sought-after from them, with writing on Czech, to easier to navigate those who do not own the Czech language:
- Cranechka (Česnečka), smoked soup and a large enough garlic.
- Bramboračka (Brambooračka), ordinary vegetable soup with potatoes.
- Gulashova (Gulašova), tomato soup with garlic.
- Tsibulačka (Cibulačka), onion soup with cheese and adding crouton.
- Polevka in bread (Polévka v Chlebu), these are soups that serve in bread. At the same time, a wide variety of soup variations can be served in bread.
- Kulajda (Kulajda), mushroom soup, which is sufficiently thick, with potatoes and sour cream, and
Served with boiled egg.
In Libece, bouothings are served, which are called the voyage (Vývar).
Snacks. Among the snacks it is worth highlighting cold meat snacks:
- Utopenc (Utopenec), pickled, greasy and very spicy sausages, which are served with sauce and vegetables.
- Tlachenka (Tlačenka), potion, which is served with a lot of onions, pepper and water vinegar.
- Klobasa (Klobása), it is fried sausages that are the most diverse, liven, blood, meat, and other. All of them are served hot, with a crispy grilled crust. The sausages mostly eating hands with mustard.
Snacks include delicious cheeses that occupy a special place in traditional cuisine not only Liberec, but also the whole of the Czech Republic. Fried cheese, mostly Hermelin, enjoy the greatest popularity.
Sufficient demands enjoy the cheeses with mold. For example, with white mold outside and blue - inside is called VLTAVín cheese. But the variety with the same type of mold - Niva, Brie, Hermelín, Plesnivec, Gerarnont, Kamadet. All varieties are used as snacks to white wine.
Locals prefer Olomouc Cheese (Olomoucké Tvarůžky), a purely Czech dish, which has a rather unpleasant smell and prefer to eat with beer, onions and black bread.
Kedliki. A special place in the Kitchen Libez is occupied by dumplings - pieces of flour or potato test, which are prepared for a couple. This is not a major dish, because by themselves they do not differ in particular taste. Preferably, they are served as a supplement to meat. Tourists serve meat, dumplings and sufficiently large amounts of sauces, so the dumplings need to be scattered into the sauce. It seems to be bread in Russian cuisine, because many local residents of Libeman eat dinner for breakfast, lunch and dinner.
In Czech cuisine, there is a fairly large number of recipes for cooking this dish. They come with ordinary bread, with a variety of fillings, like meat, liver, onion, potato, poppy, curd and others. Some dumplings are growing as Russian dumplings in fruit, they are prepared from a thin dough and boil to a couple or just in water. Support such dumplings with sugar, butter, cheese or poppy.
Main dishes. All major dishes are prepared mainly from pork, so most of them are rather fatty and highly defined.
Gulash (Guláš) is stewed meat, which cut into small KSOs and is very gentle and juicy. It is preparing not only from pork, but also from other types of meat, adding spices such as cumin, garlic, pepper. Then put the sauce from tomato and flour, and boil. Basically, Goulash is served in beer, because it is perfectly combined with excellent Czech beer and dumplings to wade a tasty sauce.
Kolena (Vepřové Koleno) - a piglet, which is baked in beer and served with a horseradish or mustard. Very often it is served on a wooden plank or in a pallet with a sauce, so that it is possible to push the jewel. It should be borne in mind that the knee weighs near a kilogram, so it's not to eat it alone.
Svishkova on sour cream (Svíčková Na Smetaně) is a meat clipping, which is prepared in sour cream sauce. Serve a dish under the sauce of lingonberries with a lemon sliced and cream. This is a traditional local dish, which is also preparing for each different.
Vepro-Knedlo-Zelo (Vepřo-Knedlo-Zelo) is a roast made of pork with stewed cabbage and dumplings. Usually meat eaten with cabbage as salad, and dumplings instead of bread.
Veprshov's liver in Honey (Pečená Vepřová žebírka V Medu) is pork ribs that bake in honey. A very tasty dish, because the pork meat on the bone is very soft, and in combination with spices, the taste is obtained simply incredible.
Bramboráky - fried potato cakes that are cooked with Majorane. They are used as an independent dish, or as a snack to the main dish.
The baked duck or goose (Pečená Kachna) is a very famous dish throughout the country, which is served with sauerkraut and dumplings. Often, meat is smeared with honey to give it a crispy golden crust. But this is more a festive dish, which is served in particular cases.
Libenets is a unique place where in cafes and restaurants you make up try all this yummy. In combination with excellent Czech beer, popular around the world, dishes will acquire even more pronounced taste and fragrance.
It is also worth trying local drinks, such as Becherovka, a fernet, a squirrel, csherdess, Pereacovitsa. Wines and liqueurs will become an excellent addition to any Czech dish. They can be purchased as a souvenir.