#46 Czech Republic
For Czechia night, we made:
Smaženy Syr, a breaded and fried cheese, served with fresh tartar sauce
Mushroom Goulash, served over bread dumplings, and
For dessert: Ovocné knedlíky, a fruit-filled dumpling, and
We drank Pillsner Urquell (though a friend pointed out that we should have had Becherovka, too).
Brussels sprout soup. Before I got hit with the blender.
You blanche a handful of Brussels Sprouts halves and conserve them to garnish your soup. Great idea.
Mushrooms getting sautéed down to become goulash. You can also see the enormous bread dumplings boiling in the pot at rear.
The finished goulash, with slices of bread dumplings at rear.
Here, you can see the breading station for the cheese, with some cheese frying at front left. The Brussels Sprout soup is simmering at back left. The goulash has cooked down at front right, and they dumplings are boiling in the covered pan at rear right.
Fried cheese! We tried two different kinds. This one was Greuyere, which tasted great.
Ingredients of homemade tartar sauce: diced pickles, capers, onion, parsley, lemon juice, and mayo.
Czeers!
