Bramboracky (Czech Savory Potato Pancakes)

"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."


Ingredients

1 h 3 servings 527 cals

•  4 large potatoes 
• 3 cloves garlic, crushed 
• salt and black pepper to taste 
• 1 pinch dried marjoram (optional) 
• 2 teaspoons caraway seeds (optional) 
• 2 eggs 
• 1 tablespoon milk 
• 3 tablespoons all-purpose flour oil for frying 

Directions

Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Footnotes

Cook's Note

You can add ham, bacon, or cheese to the pancakes before frying them, if desired. Substitute oregano for the marjoram and cumin seed for the caraway if you prefer. Enjoy them plain, with beer, topped with cheese, or with ketchup or mustard.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


Source:

http://allrecipes.com/recipe/212824/bramboracky-czech-savory-potato-pancakes/?internalSource=hub%20recipe&referringId=713&referringContentType=recipe%20hub

Knedliky - Czech Dumpling with Sauerkraut (Zeli)

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

Ingredients

• 1 h 30 m 8 servings 345 cals
• 3 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon sugar 
• 3 eggs, beaten 
• 1 1/2 cups milk, or as needed 
• 4 cups dry white bread cubes 
• 4 slices bacon, sliced into small strips 
• 1 (16 ounce) jar sauerkraut - rinsed and drained 
• salt and pepper to taste 
• 1 teaspoon caraway seeds 
• 2 teaspoons cold water 
• 1 teaspoon cornstarch 

Directions

In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Make a well in the center, and pour in the eggs and 1 cup of milk. Stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. Use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add the dry white bread cubes, and stir into the dough until they disappear.
Bring a large pot of water to a boil. Place the dough onto a cheesecloth or white cotton cloth, and form into a loaf shape. Wrap the cloth around the loaf, and tie the ends.
Place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. Remove from the water, unwrap, and cover with a tea towel. Let stand for 10 minutes.
Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside. Place the drained sauerkraut into a saucepan, and add enough water to cover the surface. Bring to a simmer over medium heat. Add bacon, and season with salt, pepper and caraway seeds. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
Slice the dumpling loaf. Drizzle dumpling slices with some of the roast drippings from the pan. Serve with sauerkraut.

Source:

http://allrecipes.com/recipe/69832/knedliky---czech-dumpling-with-sauerkraut-zeli/?internalSource=hub%20recipe&referringId=713&referringContentType=recipe%20hub

Chicken Paprika (Csirke Paprikash)

This is a great recipe! I recommend cutting up the chicken before mixing with the butter/basil tossed egg noodles. It makes it much easier to eat, and much more enjoyable, as the sauce gets to every inch of the noodles and chicken! The sauce is extra tasty, so make some good bread to sop up all the sauce! Add a wonderful salad and the meal is complete. This recipe is adapted from a recipe from the Masonic Grand Lodge of Fargo, North Dakota.

INGREDIENTS 

SERVINGS 4 UNITS US

• 1 (8 ounce) package fresh mushrooms, sliced
• 1 medium onion, sliced
• 1 teaspoon garlic, minced
• 5 tablespoons margarine, divided
• 2 tablespoons paprika
• 1 tablespoon vinegar
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon celery salt
• 1⁄4 teaspoon fresh ground pepper
• 3 -4 boneless skinless chicken breast halves
• 1 cup water
• 1 teaspoon chicken bouillon granule
• 1 (16 ounce) carton sour cream
• 1 (8 ounce) package medium egg noodles
• chopped fresh parsley or fresh cilantro, to taste

DIRECTIONS

Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!

Source:

http://www.food.com/recipe/chicken-paprika-csirke-paprikash-210111

Bohemian Sweet and Sour Cabbage

This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)

INGREDIENTS 

SERVINGS 4-6 UNITS US

• 1 onion, larger than a walnut, chopped
• 1 tablespoon shortening (or oleo)
• 1 1⁄2 cups water
• 1⁄2 cup vinegar
• 1⁄2 cup sugar
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 lbs cabbage, thinly sliced
• 1 teaspoon caraway seed (or to taste) (optional)
• 2 teaspoons flour

DIRECTIONS

Brown the onion in the shortening, only to a golden color. Do not brown.
Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
Put cabbage in; sprinkle with caraway seed if you wish.
Boil for 1/2 hour.
Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).

Source:

http://www.food.com/recipe/bohemian-sweet-and-sour-cabbage-169164

Czech Sauerkraut Soup

This is very easy and delicious soup. Each family in Czech Republic makes it a little bit different this is the way we do it.

INGREDIENTS 

SERVINGS 4 UNITS US

• 1 (15 ounce) can sauerkraut (drained)
• 5 -6 medium potatoes (cut it into small pieces)
• 1⁄2onion (chopped)
• 1 teaspoon caraway seed
• salt
• pepper
• 2 tablespoons sour cream
• 1⁄2Polish kielbasa (cut into small pieces)
• 1 tablespoon vinegar

DIRECTIONS

Put the onions into the saucepan with the little bit of oil and cook over low heat until lightly yellowed do not brown.
Add water and potatoes with salt and caraway seed. Let it cook for few minutes then add sauerkraut and polish kielbasa.
Let it cook for at least 20 minutes or until potatoes are soft. Then add some sour cream, pepper and vinegar if needed.

Source:

http://www.food.com/recipe/czech-sauerkraut-soup-268448

Czech Sauteed Mushrooms

This is a quick & easy recipe for sauteed mushrooms the way they are eaten in the Czech republic (formerly Czechoslovakia). These mushrooms are delicious & make a great side dish. Posted for ZWT.

INGREDIENTS 

SERVINGS 4 UNITS US

• 6 tablespoons butter, melted
• 1⁄2 cup finely chopped onion
• 1 lb fresh mushrooms, thinly sliced
• 1⁄2 teaspoon caraway seed
• salt and black pepper, to taste

DIRECTIONS

Fry onions in melted butter. Cook 4 to 6 minutes or until translucent; add mushrooms, caraway seed and salt.
Sautee for 10 to 15 minutes & serve immediately.

Source: 

http://www.food.com/recipe/czech-sauteed-mushrooms-307209

Czech Stuffed Green Bell Peppers

This recipe is being posted for ZWT II. I was half-raised on Czech food & loved it! I confess I found this on the net some time ago, but didn't document a source. What I copied did contain the name Sylvia Sajna & said "A very delicious stuffed pepper recipe w/a yummy creamy tomato sauce."

INGREDIENTS 

SERVINGS 8
YIELD 8 Stuffed Peppers
UNITS US

Peppers

• 8 green bell peppers
• 1 onion (chopped)
• 2 lbs lean ground beef
• 1 cup rice (cooked)
• 1 egg
• 1 tablespoon fresh parsley (chopped)
• salt (to taste)
• pepper (to taste)

Sauce

• 1⁄3 cup vegetable oil
• 2 large onions (chopped)
• 2 (28 ounce) cans tomatoes (whole)
• 3 peppercorns
• 3 allspice berries
• 1⁄2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• salt (to taste)
• pepper (to taste)
• 1 cup sour cream

DIRECTIONS

Preheat oven to 350 F (175 C). Cut tops off of peppers & remove seeds & membranes from inside. (See Note Below).
In a skillet over med heat, sauté 1 chopped onion till tender.
In a lrg bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & stuff into peppers. Place in a lrg roasting pan.
Heat oil in a lrg saucepan over med heat. Sauté 2 chopped onions till soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
Cook over med heat for 15-20 minutes. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
Remove peppers & transfer sauce to a blender (or use hand blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving.
Note on 8/27: I did not try this recipe b4 I entered it, but I have now. This makes a farily lrg amt of stuffing & it is best to halve the peppers & mound the stuffing equally as pictured. This does not chg the cooking time. The stuffed peppers are very good & the sauce is the "shining star" -- so use it generously. Enjoy!

Source:

http://www.food.com/recipe/czech-stuffed-green-bell-peppers-170833