South Bohemian Region is famous not only for plenty of fish and great beer from local breweries. Traditional South Bohemian cuisine is also attractive for delicious specialties made of mushrooms, potatoes, cabbage and berries, focused on meals made of easily available ingredients grown in local forests.
Traditional main courses
Main courses, as they are known nowadays, used to be prepared on feast days, while common menu featured various soups, such as South Bohemian kulajda, thick creamy soup with dill, eggs and mushroom, which has become popular all over the country. Potato specialties include potato buns called “cones” (bramborové šišky – because of the cone shape), mashed potatoes with sauerkraut and pork crackling or potato pancakes made of grated potatoes and marjoram, locally called “cmunda”: served either as main course with cabbage and smoked meat, or as a side dish, for example with goulash.
Top of South Bohemian cuisine is represented by fish, with carp à la Třeboň or à la Blatná renowned all over the country. Carps are prepared in various ways – stuffed, “black” or “blue” carp or “jordán“ carp, stewed in red wine. Another local specialty includes carp fries: coat seasoned carp fillets in flour with a bit of pepper and farina and fry on oil which is a real delicacy. Or you can try “blue carp”, also very tasty.
South Bohemian region offers also a wide range of other types of fish, including perch, trout or perch on butter.
Sweet meals of the region are represented especially by hot doughnuts with jam, doughnuts with whipped cream on top (“vdolky”), or “žahour”, sweet sauce made of local blueberries. Selection of fish specialties or great pancakes with blueberry sauce can be tasted in Czech Specials when visiting the town of Český Krumlov.