3) Krkonose ‘Kuba’ from mushrooms
- Kuba is a traditional Christmas dish that has been known in Bohemia for centuries. As the tradition goes, you can either fast on Christmas Eve and wait for the golden piglet to fly through the sky, or you can try this traditional mushroom dish, served long before the traditional carp and schnitzel with potato salad were invented.
- 8 white bread rolls
- ½ l milk
- 8 eggs
- 150 g onion
- marjoram, ground allspice
- 5 cloves garlic
- 250 g streaky smoked meat
- salt, pepper
- 150 g dried mushrooms
Dip the sliced bread rolls, one day old, in milk with beaten egg. Mince the smoked meat, add the chopped onion and fry slightly. Add the mix to the dipped rolls and add the salt, spices and garlic. Squeeze out the dipped and cooked mushrooms, mince and add to the mix. Bake in a greased roasting pan until golden.
4) Krkonose ‘Oukrop’
- This is a very easy-to-prepare soup with garlic.
Add the caraway to water and let it boil. Put into each bowl one minced clove of garlic (or more, as desired), a pinch of salt, a bit of butter and a slice of bread torn into small pieces. Pour the water with the caraway into the saucer and add fresh marjoram and chives.
5) ‘Zelniky’ – sauerkraut cakes
- 500 g soft flour
- 150 g lard
- 400 g sauerkraut, squeezed out and chopped
- 2 eggs, one beaten
- handful fresh marjoram
Prepare the flour with the lard, sauerkraut and one egg on a pastry board. Make a cake approx. 5 mm thick. Place it onto a baking tray, cut into squares, smear with the beaten egg and add the marjoram. Bake at 200°C until golden brown. Separate the squares with a knife.
6) ‘Skubanky’ or ‘Kucmoch’
- A traditional regional treat made from potato dough.
- 1 kg potatoes
- 200 gr coarse wheat flour
- 80 gr lard (or oil or butter)
- 30 gr poppy seeds
- 30 gr fine sugar
Cook the peeled and sliced potatoes in water with a little salt until they are cooked but still firm. After cooking, retain the water in a dish. Add the flour to the potatoes, use a wooden spoon to make several pits in the dough from top to bottom, add some of the water so that it comes up to approx. one half of the dough's height and leave covered on the hotplate for approx. 10 minutes. Drain the excess water, carefully mash the potatoes with the flour and mix to make a smooth and stiff dough. Use a tablespoon dipped in melted lard to chop up the dough, place in a bowl, add the fat and sprinkle with the poppy seeds and powdered sugar.
Stewed dried fruits.
- dried plumes
- dried pears
- dried apples
Soak the dried fruits one day ahead. Cook quickly and serve cool.