Traditional Czech food is hearty and suitable after a hard day in the fields. It is heavy and quite fatty, and is excellent in the winter. In the recent time there was a tendency towards more light food with more vegetables, now the traditional heavy and fatty Czech food is usually not eaten everyday and some people avoid it entirely. However nothing goes as well with the excellent Czech beer as some of the best examples of the traditional Czech cuisine, like pork, duck, or goose with knedlíky (dumplings) and sauerkraut.
A traditional main meal of a day (usually lunch) consists of two or three dishes. The first dish is hot soup (polévka). The second dish is the most important part, very often based on some meat and side-dish (both served on the same plate). The third, optional part is either something sweet (and coffee) or small vegetable salad or something similar.
Czech cuisine knows many different kinds of soup (polévka). The most common are bramboračka - potato soup (sometimes with forest mushrooms), hovězí vývar - clear beef soup (sometimes s játrovými knedlíčky - with liver dumplings), gulášovka - thick goulash soup, zelňačka - thick and sour cabbage soup, česnečka (strong garlic soup, very healthy and tasty, but do not eat this before kissing), kulajda - thick soup with forest mushrooms and milk, hrášková polévka made of young green peas, čočková polévka made of lentils, fazolačka made of beans, rajská polévka - tomato soup, and many others. A special case not to everyone's tastes isdršťková polévka (tripe soup). Rybí polévka - thick fish soup made of carps (including its head, some innards, roe and sperm) is the traditional soup of the Christmas Dinner.
Some soups are eaten with bread, sometimes small croutons are put inside the soup just before eating. Soup can be also eaten as the only dish, especially for a smaller dinner.
The second dish (main course, hlavní jídlo) of a meal is (in the traditional cuisine) often the famous heavy and fatty part, very often based on pork, but also beef,chicken, duck, or other meat. Important part of most main courses is side-dish (the whole dish including the side-dish is served on one plate) - usually boiled or baked potatoes, fries, rice, pasta or the most typical side-dish of the Czech cuisine - knedlíky.
Other Czech dishes include pečená kachna, roast duck again served with bread or potato dumplings, and red and white sauerkraut; moravský vrabec, known as 'Moravian Sparrow', but which is in fact pork cooked in garlic and onions; smažený kapr, fried carp breaded and served with a very rich potato salad and eaten on Christmas Eve; pečené vepřové koleno, roast pork knee, served with mustard and fresh horseradish; bramborák, garlicky potato pancakes; smažený sýr, breaded deep-fried edam (the most popular cheese in the Czech Republic) served with boiled potatoes or french fries and tartar sauce; párek v rohlíku, long, thin hot dogs with crusty rolls and mustard or ketchup. If you must, you can always get hranolky - french fries. And of course, the ubiquitous zelí (raw cabbage), which is served with absolutely everything. Game is also very good, and includes dishes such as kančí, wild boar, bažant, pheasant and jelení or daňčí, both types of venison. These are almost always served either with dumplings and red and white cabbage, or as guláš.