Czech cuisine
E1003559
Czech cuisine is a Central European culinary tradition known for its hearty meat dishes, dumplings, rich sauces, and pastries such as koláče, often accompanied by beer.
Statements (83)
| Predicate | Object |
|---|---|
| instanceOf |
Central European cuisine
ⓘ
national cuisine ⓘ |
| associatedWith |
Czech beer culture
ⓘ
pub food ⓘ traditional village cooking ⓘ |
| commonCookingMethod |
braising
ⓘ
frying ⓘ roasting ⓘ stewing ⓘ |
| countryOfOrigin | Czech Republic NERFINISHED ⓘ |
| hasCharacteristic |
beer-oriented
ⓘ
dumpling-focused ⓘ hearty ⓘ meat-based ⓘ sauce-rich ⓘ |
| influencedBy |
Austrian cuisine
ⓘ
German cuisine ⓘ Hungarian cuisine ⓘ Slovak cuisine ⓘ |
| mealStructure | three-course lunch ⓘ |
| popularBeverage |
Becherovka
NERFINISHED
ⓘ
Kofola NERFINISHED ⓘ beer ⓘ pilsner beer ⓘ slivovice ⓘ |
| popularDish |
bramboračka
ⓘ
bramborový salát ⓘ bramborák ⓘ buchty ⓘ chlebíčky ⓘ guláš ⓘ koleno ⓘ koláče ⓘ kulajda ⓘ nakládaný hermelín ⓘ ovocné knedlíky ⓘ ovocný koláč ⓘ palačinky ⓘ pečená kachna se zelím ⓘ svíčková na smetaně ⓘ tatarák ⓘ trdelník ⓘ utopenec ⓘ vepřo knedlo zelo ⓘ vánočka ⓘ česnečka ⓘ řízek ⓘ štrúdl NERFINISHED ⓘ |
| region | Central Europe ⓘ |
| servingStyle |
often accompanied by beer
ⓘ
often served with bread ⓘ often served with dumplings ⓘ |
| typicalCourse |
dessert
ⓘ
main course with sauce and dumplings ⓘ soup ⓘ |
| typicalDessert |
buchty
ⓘ
koláče ⓘ vánočka ⓘ štrúdl ⓘ |
| typicalDumpling |
bramborové knedlíky
GENERATED
ⓘ
houskové knedlíky GENERATED ⓘ ovocné knedlíky GENERATED ⓘ |
| typicalSoup |
bramboračka
GENERATED
ⓘ
kulajda GENERATED ⓘ česnečka GENERATED ⓘ |
| usesIngredient |
apples
ⓘ
plums ⓘ poppy seeds ⓘ sauerkraut ⓘ yeast dough ⓘ |
| usesStaple |
beef
ⓘ
cabbage ⓘ caraway seeds ⓘ cream ⓘ eggs ⓘ garlic ⓘ marjoram ⓘ milk ⓘ onions ⓘ pork ⓘ potatoes ⓘ root vegetables ⓘ wheat flour ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.