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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":525,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":523,"prepMinutes":576,"cookMinutes":577,"restMinutes":578,"difficulty":579,"course":580,"diet":582,"mainIngredients":583,"images":584,"keywords":594,"publishedAt":602,"updatedAt":602,"authorSlug":603,"summary":604,"localeSlug":570,"alternates":605},[394,397,400,403,406],{"answer":395,"question":396},"Despite the name meaning tenderloin, use a cut with connective tissue that rewards long cooking: sirloin cap, top round, rump or a well-trimmed chuck joint. Tenderloin dries out and shreds after three hours of braising. A joint of about 1.2 kg in one piece gives you neat slices and enough surface to lard.","Which cut of beef should I actually use?",{"answer":398,"question":399},"Almost always because the cream met a boiling, acidic sauce. Blend the vegetables first, let the sauce drop below a simmer, then stir the cream in off the heat. Using full-fat cream rather than a low-fat version also helps, as does adding the vinegar before the cream instead of after.","Why did my sauce curdle?",{"answer":401,"question":402},"Yes, and you should. Braise the meat and vegetables a day or two in advance, blend the sauce and refrigerate the two separately. On the day, slice the cold beef, warm it through in the sauce over low heat, and stir in the cream at the last moment. It genuinely tastes better than the same dish cooked and eaten the same afternoon.","Can I make svíčková ahead for a party?",{"answer":404,"question":405},"Nothing will explode if you skip them, but the dish is built around that contrast. The sauce is rich and slightly sweet, so the tart fruit and the cold, unsweetened cream give each mouthful somewhere to go. If you only add one, make it the cranberry or lingonberry compote.","Do I have to serve it with whipped cream and cranberries?",{"answer":407,"question":408},"Boiled potatoes or wide egg noodles both work, and plain white bread is what Czech cooks reach for when there are no dumplings in the house. The point is a mild, absorbent starch — anything strongly flavoured competes with the sauce rather than carrying it.","What can I use instead of bread dumplings?",[410,411,412,413,414,415],"Grate the root vegetables on the coarse side of a box grater. Chunks will not break down enough to blend into a silky sauce, no matter how long you cook them.","Lard the beef by piercing it lengthways with a thin knife and pushing in strips of bacon. If that feels fiddly, tie the bacon around the outside instead — it still bastes the meat.","Do not add the cream until the sauce is blended and off a hard boil. Boiling cream into an acidic sauce is the usual reason it curdles.","Taste for the sweet-sour balance at the very end, adding vinegar a teaspoon at a time and sugar a pinch at a time. The sauce should make you want the next bite, not sit flat.","The meat slices far more neatly after resting, and even better the next day cold. Slice across the grain, no thicker than a finger.","If the sauce is thinner than you want, simmer it uncovered before the cream goes in rather than adding flour at the end.","🥩","Svíčková na smetaně is a joint of beef braised slowly on a bed of grated carrot, parsley root and celeriac, after which the vegetables are blended with cream into a thick, pale-orange sauce and poured over sliced meat and bread dumplings. The taste is unusual for a beef dish: sweet from the root vegetables, sour from vinegar and lemon, rounded by cream, and perfumed with bay, allspice and thyme rather than anything hot. It arrives with a swirl of whipped cream, a spoon of cranberry compote and a lemon slice on top, which sounds like too much until you eat it and understand that the sauce needs the sharp and the sweet pulling at it from both sides. Every Czech family has a version and none of them agree.","Svíčková belongs to the nineteenth-century Bohemian kitchen, the era when Czech cooking absorbed Austrian technique and turned it towards its own tastes. The name comes from svíčková pečeně, the beef tenderloin cut, though almost nobody uses tenderloin any more — it is too lean to survive hours of braising, and the sauce, not the meat, is what people came for. Modern cooks use sirloin, top round or rump, and the argument over which cut is correct is a stable feature of Czech food forums.\n\nWhat makes the dish distinctly Czech is what happens to the vegetables. In an Austrian braise the root vegetables would be strained out and discarded, having done their job. Here they are the sauce itself: grated fine, cooked to collapse, then blended and let down with cream until the mixture is thick enough to hold the ridges of a fork. That decision turns a braise into something closer to a velvety purée, and it explains why the dish is so bound to knedlíky — bread dumplings are the only starch porous enough to carry that much sauce per bite.\n\nThe garnishes are not decoration. Brusinky, a compote of lingonberry or cranberry, supplies the sharp fruit note; a spoon of lightly whipped cream cuts the acidity back; a slice of lemon says the sauce should taste bright, not heavy. Serving svíčková without them, in most Czech households, counts as serving it wrong. It is the food of Sunday lunches, christenings and wedding receptions, and the standard by which a Czech cook is quietly judged — a good svíčková takes half a day and cannot be faked, which is exactly why making it is a statement.","Svíčková improves overnight. Keep the sliced beef submerged in the sauce, refrigerated, for up to 3 days, and reheat gently in a covered pan over low heat — a hard boil after the cream has gone in can split the sauce. The sauce freezes for 3 months if you freeze it before adding the cream and stir the cream in on reheating; frozen with the cream already in, it tends to go grainy. Bread dumplings are best sliced and pan-fried in butter the next day rather than reheated whole.",[421,422,423,424],"Larding the beef with bacon strips keeps a lean braising cut juicy through three hours in the oven.","The vegetables are grated rather than chunked, so they collapse completely and blend into a genuinely smooth sauce without cornflour.","Clear guidance on the final sweet-sour correction, the step that separates a good svíčková from a bland cream sauce.","Honest about the cut: tenderloin gives the dish its name but the wrong result, and this recipe explains what to buy instead.",[426,427,428,429],"Heavy lidded casserole or Dutch oven","Box grater","Stick blender or upright blender","Fine sieve",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},44,26,4,14,980,45,690,[439],"Sliced bread dumplings, lingonberry compote, a spoon of whipped cream and a slice of lemon — the full plate, none of it optional.",[441,444,447],{"name":442,"description":443},"Svíčková with mustard and lemon zest","Many Bohemian cooks whisk a spoon of Dijon and a strip of lemon zest into the sauce before blending, pushing the whole dish further towards sharp.",{"name":445,"description":446},"Pressure-cooker svíčková","The same build, then 45 minutes under pressure instead of three hours in the oven. The sauce is very nearly as good; the meat is slightly less silky.",{"name":448,"description":449},"Venison svíčková","Larded venison haunch in place of beef, with juniper added to the spices. A traditional autumn version in the forested south and west.",[451,456,460,464,468,472,478,482,485,488,491,495,498,501,506,511,513,516,519,522],{"qty":452,"name":453,"unit":454,"group":455},1200,"beef joint (sirloin cap, top round or rump), in one piece","g","For the beef",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},100,"bacon","fatty bacon, cut into long strips for larding",{"qty":461,"name":462,"unit":463,"group":455},2,"fine salt","tsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":455},1,"black-pepper","freshly ground black pepper",{"qty":469,"ref":470,"name":471,"unit":454,"group":455},60,"butter","butter, for browning",{"qty":473,"ref":474,"name":475,"unit":476,"group":477},3,"carrot","carrots, peeled and coarsely grated","piece","For the sauce base",{"qty":479,"ref":480,"name":481,"unit":454,"group":477},250,"celeriac","celeriac, peeled and coarsely grated",{"qty":465,"name":483,"note":484,"unit":476,"group":477},"parsley root, peeled and coarsely grated","or an extra piece of celeriac plus a small parsnip",{"qty":461,"ref":486,"name":487,"unit":476,"group":477},"onion","onions, finely chopped",{"qty":433,"ref":489,"name":490,"unit":476,"group":477},"bay-leaf","bay leaves",{"qty":492,"ref":493,"name":494,"unit":476,"group":477},8,"allspice","allspice berries",{"qty":465,"ref":496,"name":497,"unit":463,"group":477},"thyme","dried thyme",{"qty":499,"name":500,"unit":476,"group":477},10,"black peppercorns, whole",{"qty":502,"ref":503,"name":504,"unit":505,"group":477},500,"stock","beef stock","ml",{"qty":461,"ref":507,"name":508,"unit":509,"group":510},"vinegar","white wine vinegar, plus more to finish","tbsp","To finish",{"qty":461,"name":512,"unit":509,"group":510},"caster sugar, plus more to finish",{"qty":465,"ref":514,"name":515,"unit":476,"group":510},"lemon","lemon, half juiced and half sliced for serving",{"qty":479,"ref":517,"name":518,"unit":505,"group":510},"heavy-cream","double cream",{"qty":520,"name":521,"unit":505,"group":510},150,"cream, whipped, for serving",{"qty":523,"name":524,"unit":509,"group":510},6,"lingonberry or cranberry compote, for serving",[526,529,534,538,543,546,549,553],{"text":527,"title":528},"Pierce the joint lengthways in six or eight places with a thin knife and push a strip of bacon deep into each hole. Rub the meat all over with the salt and pepper and leave it at room temperature while you prepare the vegetables.","Lard and season the beef",{"tip":530,"text":531,"title":532,"timerSeconds":533},"Do not crowd or move the meat too soon — it releases from the pan by itself once a crust has formed.","Melt the butter in a heavy casserole over medium-high heat and brown the beef on every side, about 10 minutes in total, until the surface is properly dark brown rather than grey. Lift it out onto a plate and keep the fat in the pan.","Brown the joint hard",600,{"text":535,"title":536,"timerSeconds":537},"Tip the onion into the same fat and cook until soft and pale gold, then add the grated carrot, celeriac and parsley root with the bay, allspice, thyme and peppercorns. Cook for 12–15 minutes, stirring, until the pile has slumped by half and smells sweet rather than raw.","Sweat the grated vegetables",840,{"tip":539,"text":540,"title":541,"timerSeconds":542},"If the pan looks dry at any point, add a splash of water — the vegetables must stay wet enough to collapse.","Return the beef and any resting juices, pour in the stock so it comes about halfway up the joint, and bring to a bare simmer. Cover and cook in a 150°C oven for 2.5 to 3 hours, turning the meat once an hour, until a skewer slides in with almost no resistance.","Braise low and slow",9000,{"text":544,"title":545},"Lift the beef out, cover it loosely with foil and let it rest for 20 minutes. Fish out the bay leaves and as many whole spices as you can find, then blend the vegetables and liquid until completely smooth and pass the sauce through a sieve for a glassy finish.","Rest the meat, blend the sauce",{"text":547,"title":548},"Return the sauce to a low simmer and stir in the vinegar, sugar and the juice of half a lemon. Taste and keep adjusting a teaspoon at a time until it tastes clearly sweet-sour, a little sharper than seems comfortable — the cream is about to soften it.","Balance sweet against sour",{"tip":550,"text":551,"title":552},"Never boil the sauce after the cream goes in — that is when it splits.","Pull the pan off the heat, wait until the surface stops bubbling, then stir in the double cream. The sauce should turn pale apricot and thickly coat a spoon; if it is too thick, loosen it with a little stock rather than water.","Add the cream off the boil",{"text":554,"title":555},"Carve the rested beef across the grain into finger-thick slices and lay them over sliced bread dumplings. Ladle the sauce generously across the meat, add a spoon of whipped cream and a spoon of cranberry compote to the side, and finish each plate with a slice of lemon.","Slice and plate","SVEECH-koh-vah nah SMEH-tah-nyeh",[558,562,566],{"note":559,"swap":560,"original":561},"Parsley root is standard in Czech and Polish shops but rare elsewhere. Parsnip is sweeter, so pull back slightly on the sugar at the end.","An extra half of a celeriac plus a small parsnip","Parsley root",{"note":563,"swap":564,"original":565},"You want something sharp and fruity, not a sweet jam. The compote exists to cut the cream.","Redcurrant jelly loosened with a little water, or a tart cranberry sauce","Lingonberry or cranberry compote",{"note":567,"swap":568,"original":569},"The bacon is there for fat, not smoke, so an unsmoked cut works well if you prefer a cleaner flavour.","Strips of fatty pancetta, or skip the larding and lay bacon rashers over the top of the joint","Bacon for larding","svickova-na-smetane","Svíčková na Smetaně (Beef in Root Vegetable Cream Sauce)","Svíčková na Smetaně","Svíčková na smetaně","czechia","Bohemia",35,180,20,"hard",[581],"main",[],[474,480,517,458],[585,588,590,592],{"alt":586,"src":587},"Sliced braised beef under pale orange root vegetable cream sauce with bread dumplings, cranberry compote and whipped cream","\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-1x1.jpg",[595,596,597,598,599,600,601],"svickova","czech beef","cream sauce","bread dumplings","sweet and sour","sunday roast","braised beef","2026-08-20","dishroute-kitchen","The Czech Sunday centrepiece: beef larded with bacon and braised on carrot, parsley root and celeriac, which are then blended with cream into a sweet-sour sauce for bread dumplings.",{"en":606},"\u002Frecipe\u002Fsvickova-na-smetane",{"items":608,"total":499,"page":465,"limit":871,"hasMore":872},[609,640,669,699,728,754,764,793,819,845],{"slug":610,"title":611,"shortTitle":612,"nativeName":612,"countrySlug":574,"region":575,"baseServings":433,"prepMinutes":613,"cookMinutes":578,"difficulty":614,"course":615,"diet":618,"mainIngredients":620,"images":625,"keywords":635,"publishedAt":602,"updatedAt":602,"authorSlug":603},"bramborak","Bramborák (Czech Garlic and Marjoram Potato Fritter)","Bramborák",15,"easy",[616,617],"snack","side",[619],"vegetarian",[621,622,623,624],"potato","garlic","marjoram","flour",[626,629,631,633],{"alt":627,"src":628},"Thin crisp Czech potato fritters with dark lacy edges stacked on a wire rack, flecked with marjoram","\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-1x1.jpg",[610,636,637,623,622,638,639],"potato fritter","czech snack","market food","fried potato",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"countrySlug":574,"region":575,"baseServings":433,"prepMinutes":645,"cookMinutes":520,"difficulty":646,"course":647,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":602,"updatedAt":602,"authorSlug":603},"czech-goulash","Hovězí Guláš (Czech Beef Goulash with Bread Dumplings)","Hovězí Guláš","Hovězí guláš",25,"medium",[581],[],[650,486,651,652],"beef-chuck","paprika","caraway",[654,657,659,661],{"alt":655,"src":656},"Thick dark beef goulash on a plate with sliced bread dumplings and raw white onion rings on top","\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-1x1.jpg",[664,665,666,667,598,651,668],"czech goulash","hovezi gulas","beef stew","dark lager","pub food",{"slug":670,"title":671,"shortTitle":672,"nativeName":672,"countrySlug":574,"region":673,"baseServings":433,"prepMinutes":613,"cookMinutes":674,"difficulty":614,"course":675,"diet":677,"mainIngredients":678,"images":682,"keywords":692,"publishedAt":602,"updatedAt":602,"authorSlug":603},"kulajda","Kulajda (South Bohemian Dill, Mushroom and Potato Soup)","Kulajda","South Bohemia",30,[676],"soup",[619],[621,679,680,681],"mushrooms","dill","eggs",[683,686,688,690],{"alt":684,"src":685},"White creamy Czech soup with potato cubes, mushrooms and chopped dill, a poached egg in the centre of the bowl","\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-1x1.jpg",[670,693,694,695,696,697,698],"czech soup","dill soup","mushroom soup","poached egg","south bohemia","sour cream",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":574,"region":575,"baseServings":433,"prepMinutes":674,"cookMinutes":578,"restMinutes":674,"difficulty":646,"course":704,"diet":706,"mainIngredients":707,"images":710,"keywords":720,"publishedAt":602,"updatedAt":602,"authorSlug":603},"ovocne-knedliky","Ovocné Knedlíky (Czech Fruit-Filled Quark Dumplings)","Ovocné Knedlíky","Ovocné knedlíky",[705,581],"dessert",[619],[708,709,624,470],"quark","plum",[711,714,716,718],{"alt":712,"src":713},"Plate of boiled fruit dumplings split open to show hot plum filling, under melted butter, crumbled curd and icing sugar","\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-1x1.jpg",[721,722,723,724,725,726,727],"ovocne knedliky","fruit dumplings","czech dessert","quark dough","plums","tvaroh","sweet main course",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":574,"region":575,"baseServings":433,"prepMinutes":578,"cookMinutes":499,"restMinutes":578,"difficulty":614,"course":733,"diet":734,"mainIngredients":735,"images":737,"keywords":747,"publishedAt":602,"updatedAt":602,"authorSlug":603},"smazeny-syr","Smažený Sýr (Czech Deep-Fried Cheese with Tartare Sauce)","Smažený Sýr","Smažený sýr",[581],[619],[736,681,624,621],"breadcrumbs",[738,741,743,745],{"alt":739,"src":740},"Golden breaded slab of fried cheese cut open with molten cheese stretching, beside fries and tartare sauce","\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-1x1.jpg",[748,749,750,751,752,619,753],"smazeny syr","fried cheese","czech pub food","breaded","tartare 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