It’s mid-September, and the temperatures in Czech Republic have dropped, making it feel like autumn already. As it has rained a lot, a nice big pot of warming hearty soup was on my mind. So, I decided to make and share the recipe for a classic Czech sauerkraut soup called “Zelňačka”. As I mentioned in my posts for Szeged Style Sauerkraut Goulash and Hopl Popl, sauerkraut is a powerhouse of nutrition with lots of antioxidants. Delicious klobása (kielbasa), spices, and optional mushrooms also provide a big kick of autumn flavors. For a small meal, in itself, the recipe serves five or six people. As a first course, closer to eight.Continue reading
Fried breaded meat cutlets (or schnitzels) are extremely popular throughout Central Europe. Actually, pretty much throughout the world. You can find these on pub (hospoda) menus throughout Czech Republic. Pork cutlets are a go-to meat choice, but chicken is also popularly used. Veal is not as common, as it is in Vienna (Wien), Austria. My picture above shows a pork cutlet. So you may ask why I post a recipe that so many people already make. My answer?
Here are valuable secrets for the best schnitzels ever!