How To Cook Popular Czech Appetizers - Part Two - Recipe

Author: Alexander Bruni Time for reading: ~2 minutes Last Updated: August 08, 2022

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We continue with the promised second part of popular Czech appetizers, which inextricably accompany the famous Czech beer. They are interesting, and some of them a little unusual for our tastes, but they certainly look and sound curious and delicious. See them ...

Beer yellow cheese, road and Olomouc cheeses

All these are different types of spicy Czech cheeses, which are characterized by an ambiguous strong aroma. According to many people, they smell rather unpleasant, but the tastes are different, so the best way is to try them and find out if you like them, especially since they go well with beer. In addition, they are often used in the preparation of sandwich pastes and hot dishes, where their pungent odor is softened and the spicy taste is revealed in different ways.

Talian

Talian is a meat dish of beef and lard in the form of sausages. Sometimes beef and pork are allowed for its preparation. Half of the meat is finely chopped and the rest is cut into small pieces. Then mix and season with pepper, thyme, coriander and other spices. Boil in beef intestines over low heat. It is often served with horseradish sauce. Today, unfortunately, this dish is rarely served in restaurants.

Tartar steak

Another delicacy inspired by French cuisine and gained great popularity in the Czech Republic recently. It can be served as an appetizer or as a main course.

Tarak is minced raw meat. Beef fillet is generally used, which is served with raw egg yolk, onion, garlic croutons and many additives, starting with different types of pepper, mustard, ketchup and ending with capers, anchovies and cognac. In some restaurants, the dish is served flavored with spices, so if you want to do it yourself, you should ask the waiter in advance. The steak causes distrust among tourists, but it is definitely one of the most delicious beer appetizers and worth a try. You may also come across salmon tartar and even yellow cheese.

Tlachenka

The press resembles jelly meat or sazdarma. It is traditionally prepared from pork (meat, bacon, tongue, brain, and other by-products). There are recipes using poultry and other meats. Spices are added to the meat mixture, after which everything is boiled in a meat broth and cooled in special sleeves. The dish is served cold with vinegar, onions, and black bread.

Marinated sausages

It is no coincidence that they say that the Czechs marinate everything. Sausages are no exception. The next appetizer is sausages marinated with vegetables (onions, peppers, cucumbers, cabbage) in sweet and sour brine.

Serve simply with vegetables and black bread.

Seeker

This is a roll of marinated/salted herring with vegetables (cucumber, cabbage, onion, carrot). In the Czech Republic, it is consumed as an appetizer for both beer and wine. The fish must first be soaked in a salt solution with vinegar, then cleaned and the fillet is made into rolls, which are placed in jars with brine, onions and spices. The dish is also available in canned form.