Monday Meal Review: Czech Republic

“Mraaaoooowwww.” Kitty Cat shrieked.

I flew backwards, arms in the air, desperately trying to keep the tray of Koblaneskys upright. The steaming buns, filled with spicy keilbasa, slid from one side of the tray to the other.

Tripped up on his “always in the way” tail, I lunged and twisted, straining my back – not so much to avoid falling, as to avoid dropping the food.

“Please, no, please no…” I prayed.

I landed up against the counter, with the tray barely balanced.

“Keiiiiiith!!!” I growled “I don’t. want. this. cat. in the kitchen.” I set the tray down and pushed the hair out of my eyes.

“I told you.” Mr Picky whispered to the cat, scooping him up. “Out you go!” he said and delivered him to the cold winter day.

I straightened up and glanced at the clock. Fifteen more minutes. Time to wrap things up.

I spun on my heels and grabbed a few serving pieces.

Pretty dishes clinked and clanked as I layered them on the table, making a festive “help yourself” arrangement.

Five minutes before the doorbell rang, I brushed the food from my hair, took of my apron, wiped down the counters, and began plating the food.

“Whew. I’m ready. This feels good,” I thought and calmly waited for my friends to arrive.

P.S. I love how friends can get your kids to eat stuff they’d never touch for you.
Hence, my friend’s hands in the video instead of mine. It’s magic, I say. Magic.

Czech Potato & Pickle Soup (Polévka okurková) [Recipe]

What I liked most about this dish:

The name of this soup scared me but am so glad that I tried it! The pickle flavor was incredibly mild – so mild that your guests wouldn’t even know it was in there (unless you tell them). The pickle simply gives the soup a boost and bright flavor. The caraway and dill is much more dominant.  If you like rye bread, you’ll love the taste of this thick & creamy soup.

What I liked least about this dish:

Make sure that you whisk the lumps out of your slurry (the mixture of flour, sour cream, and water) before you add it to the soup. You can even use a blender/immersion blender if needed. Also, while the slurry thickens the soup, keep stirring and scraping the bottom of the pot. Otherwise things will get gluncky and generally not appealing.

NOTE: If the soup gets too thick for your tastes, add some water or milk to thin it out.

Refrigerator Dough for Czech Desserts & Snacks [Recipe]

What I liked most about this dish:

This dough is sweet, tender, and great for parties & potlucks because it rises overnight in the fridge (yay for less work on party day!). Oh, and I’m a fan of a dough that works equally well for sweet or savory fillings.

What I liked least about this dish:

I found the dough to be a bit sticky the night I made it – which made me nervous. The next day, however, I was dealing with a different dough… As it comes to room temperature, it becomes soft and supple. Overall, easy to roll out and work with.

Sweet Prune Buns/Kolaches (Slivkové Koláče) [Recipe]

What I liked most about this dish:

I had fun punching my thumb into the dough, working nice circles into each kolache for the filling. My mind is swimming with filling ideas.

What I liked least about this dish:

The sweet prune filling was pretty good, but I think it needed way more sugar. Around the holidays, food should always be waaaaay sweet. The good news? You can taste your filling as you make it and adjust the sugar until you find a combination you love. Also = I’ve read that some people just use jam to fill the Kolaches – a great idea if you’re in a hurry.

Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty) [Recipe]

What I liked most about this dish:

Super tasty, super easy… a win for everyone at the table. Such a crowd pleaser, every single person that tried them (7 people) loved them. They were gone f-f-fast.

What I liked least about this dish:

Not much! Just be sure to pick good quality sausage, the star of the Klobasneks!

Ava’s Corner

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Comments

  1. Collette Lemons says:

    I enjoyed the dinner and feeding Ava. She is a very good sport and made me look good.

    The potato and pickle soup was really good. Sasha found the perfect blend of hint of flavor without over powering the rest of the soup. My own Mr. Picky ate it and he don’t like potato soup in the first place.

    The Kielbasa Buns were fantastic. The spicy kielbasa really set off the bread. i would definitely do those – maybe for a party.

    Sweet prune Buns were good. I don’t care much for prunesbut it didn’t stop me from trying it twice. I would do these too but perhaps a different filling. Raspberry would be awesome!

    I enjoyed the dinner. It was great as always. Thank you for the invite!!!

  2. Fun video..that soup sounds scarey, just by the title..but your description of the taste turns me on! I love potatoe soups..so I can’t wait to attempt to make this some day. Is the dill overwhelming or even necessary or maybe adjustable…? I ask cuz I;m not so crazy about dill, although I love rye a god rye bread! (i certainlty don’t want to take the integrity out of the cultral purpose)

  3. Thank you for trying to create Czech dinner, but you have it all wrong. “Koblaneskys” means nothing, you are the only one on Intrnet using this word. I am Czech and in my 70 years I never heard about the soup you are presenting as Czech. I did Google search and there is only one recipe in Czech similar to it and all comments under that recipe are “unusual…. strange combination ….. this is similar to Russian soup…” etc., so definitely not Czech soup Check in Russian recipes for something similar. Kolace as shown on your photo are Moravian, which is now part of Czech Republic, so it is reasonably close to what you had in mind. Czech Kolace are round and flat with middle covered eaither by prune butter, poppy seed filling or sweet farmers cheese (tvaroh) filling, so it has different shape, but likely same dough.
    Food word etymologist Barry Popick’s website defines a klobasnek this way:

    Following description (quoted from Internet) is some imaginative perversion devised by Americans whose ancestors were Czech. IT IS NOT CZECH origin. “Klobasnek or Klobasnik (“sausage kolache”) A “klobasnek” (or “klobasnik”) is a Czech food that has been also called a “sausage kolache” (pastry). Both the kolache and the klobasnek are popular with the Czech population in central Texas.”
    So, I assume that someone in U.S.A tasted Kolace many many years ago and decided, that they prefer sausage to prune filling :)))))
    I am sure that there are many sources of Czech recipes in English, which are coming from Czech Republic, not USA. Perhaps, one of these days, when you want to do another round “around the World” you can look them up.

    In any case, I found your website interesting and you certainly put lots of work into it. I just wish, that after checking what you made as Czech, that I can believe meals based on recipes from other countries.

    • Sasha Martin says:

      Hi Jay -Thank you for your thoughtful comments.

      The recipe for the soup was carefully researched – found in Clifford A. Wright’s book “The Best Soups in the World,” and he attributes the soup as Czech. He’s a very accomplished author… I wonder if it could be a regional recipe?

      As for the sausage rolls – yes, I learned this the hard way that it is more of an Americanized Czech recipe. I suppose it’s better to try and fail than not try at all.

      As you say, much work goes into my recipe selections, and short of going to the Czech Republic (how I wish I could), I was at the mercy of cookbooks and reader suggestions (which, at the time of the “C” countries, weren’t as plentiful as they are now).

      Don’t give up on the site though. Perhaps use it as a launching point for your own research. Thanks again for taking the time to comment and drop by. As an average person wishing to expand my understanding of world cultures, I will continue to research and improve as ever.

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