Czech Recipes

Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.

These Czech bread dumplings are super comforting served with gravy.

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.

My Slovakian grandmother always made huge pots of stovetop stuffed peppers in winter. I'm a vegetarian now and can safely say that this is the one dish that I really miss eating.

Very easy-to-make hot and sour soup.

This kolacky recipe is a simple Czech cream cheese pastry (pronounced kolotch-key), a very old holiday favorite. Using Solo-brand filling found in the baking aisle is a delicious time-saver. The prune flavor is scrumptious!

Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.

This Czech dumpling recipe was my grandmother's and has remained a family favorite. It should be served with roast pork, sauerkraut, and a nice glass of beer. A traditional way to eat leftover dumplings the next day for breakfast or brunch is to chop them into cubes, pan-fry in a bit of butter, add eggs and milk, and cook as if you are making scrambled eggs. It's great.

This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert too. In Czech, these are called 'palacinky.'