I think Sourdough Rye Bread is the ultimate recipe of homesteading. It’s a common type of bread in the Czech Republic, often found at traditional bakeries and farmers’ markets. This is my recipe. The Sourdough Rye Bread is made over the course of a day and a half in several stages, it’s not a fast recipe and it will require your time and dedication. However, the result will be a delicious, fluffy and nicely sour bread with thin but crunchy crust. Unlike the Wheat-Rye Bread that I make with yeast, this recipe calls for rye sourdough for which I have a recipe as well. Also, compared to the whea ..read more

Sourdough is the starter for various types of bread. It is very easy to make, so just follow the recipe to make this key bread ingredient! There are many sourdough recipes online, some are quite elaborate, using ingredients like honey, sugar or even onion, with many different steps. I use just two ingredients and there’s basically just one step to follow before you can use the sourdough. I use the sourdough to make the Sourdough Rye Bread. If you’d like to try some more Czech bread recipes, here they are. Ingredients Flour – I use rye flour Water Jar with lid How to Make Bread Sourdough Maki ..read more

Czech Wheat Rye Bread (žitný chléb or žitný chleba) is a traditional type of bread that for many Czechs tastes like home. It is often the food Czech expats miss the most. Today, I’d like to share with you my recipe that leads to delicious bread with crunchy crust every time. Fresh wheat rye bread with butter and chives or marmalade or even just with salt…for many of us that would have been common breakfast, snack or even dinner sometimes. Rye bread is also often eaten as a side dish to meat whether it be snitzel or roasted chicken with gravy to dip the bread in. This is a recipe for a traditi ..read more

The beautiful and tough area of Krkonoše mountains gave origin to the delicious rye-potato bread. Here is a traditional recipe for you so you can have a piece of traditional Bohemian cuisine at home. The mountains regions have always been tough, with less sunny days during the year, lower temperatures, therefore, harder conditions to grow food. This led to the locals being creative with the resources and gave origin to many recipes that will surprise you with their ingenuity. Talking of bread, when cereal was scarce, people though of ways to substitute it with literally any edible they had at ..read more

Czech Rye Bread (žitný chléb or žitný chleba) is a traditional type of bread that for many Czechs tastes like home. It is often the food Czech expats miss the most. Today, I’d like to share with you my recipe that leads to delicious bread with crunchy crust every time. Fresh rye bread with butter and chives or marmalade or even just with salt…for many of us that would have been common breakfast, snack or even dinner sometimes. Rye bread is also often eaten as a side dish to meat whether it be snitzel or roasted chicken with gravy to dip the bread in. This is a recipe for a traditional Cz ..read more

Spinach or špenát is commonly used in Czech cuisine. Here is a traditional recipe for a spinach main course. Spinach is a green commonly cultivated in the Czech gardens and thus also commonly consumed. Although recently, it has found its way onto the Czech tables also as a part of salads, it’s still rather found in cooked state. It is not only a popular filling for the Stuffed Potato Dumplings but especially as a main course called simply špenát (spinach) served with boiled potatoes and hardboiled egg or pork or beef meat. You will also find that many Czechs eat this dish on Gr ..read more

Leek soup is one of the traditional Czech soups. It’s easy to make from very little and it warms you up in winter. Leek soup is one of those soups of which you can make a large batch from very few ingredients and very fast. Whether you have fresh ingredients or some frozen leeks from your garden. Supplies (serves 4) 2-3 large leeks 3 large potatoes 1,5 l of vegetable broth or bouillon+water pinch of nutmeg salt 1/2 cup of cream oil I usually cook without measuring exact amounts. I like to add a little more potatoes then I want in the soup because I blend some of the boiled ingredients to th ..read more

Vdolky (also dolky) are traditional Czech fried pastry from leavened dough that are usually served with marmalade on top. Just like I said in the article about koblihy, these two pastries are almost the same, so much so that in some regions koblihy can be called vdolky and vice versa and their main difference is where you put the marmalade, inside or on top (and to make the information complete, in some regions, it doesn’t matter at all). Sometimes, vdolky and be as fluffy as koblihy but I’m using a south-Moravian recipe from the 19th century according to which vdolky have the shape of pancake ..read more

Koblihy are traditional Czech fried pastry with filling, traditionally prepared at several festivities. Together with boží milosti and vdolky, koblihy (sg. kobliha) are typically fried for Masopust and especially the Fat Thursday. In some regions, they’re called šišky (especially if they’re elongated) and their name overlaps also with the aforementioned vdolky which is the same pastry with a different shape. According to the region, koblihy can also be called vdolky and their traditional marmalade filling can be found inside the pastry or on top. And you probably guessed by now that ..read more

Celestýnské nudle are a delicious soup insert – noodles made from savory pancakes. If you’d like to add a special twist to a traditional soup, Celestýnské nudle are a great option. They are easy and fast to make and you can customize them for your taste with different herbs. They are perfect for any of the Czech soups, you just put them on the table in a bowl and let everyone take their serving. Ingredients 150 ml of milk 1 egg 70g of half-coarse flour (see Czech Flour Guide) pinch of baking powder pinch of salt pinch of nutmeg optional 1: herbs, I like finely chopped fresh parsley optional ..read more