Recently, I've received a challenging request: to curate a food tour in Prague showcasing exclusively vegetarian Czech cuisine. Growing up in the Czech republic, a country where meat-centric meals are the norm, this task was certainly a departure from the usual. However, I rose to the challenge, and to my surprise, my guests thoroughly enjoyed the tour, praising the variety of vegetarian options presented. Inspired by this experience, I decided to craft an article offering a comprehensive overview of meatless Czech cuisine, with the aim to make the culinary exploration of Prague more accessible and enjoyable for vegetarian visitors.
KULAJDA
In Czech cuisine, the term 'vegetarian' conjures up images of rich, earthy flavors, often centered around potatoes, mushrooms and eggs. This is where our beloved traditional dishes truly shine, especially during autumn, the season of wild mushrooms eagerly sought after by many mushroom enthusiasts across the country. Alongside these prized mushrooms and eggs, the essential ingredients for such dishes include fragrant dill and sour cream. By delicately balancing flavors with hints of salt, vinegar, and sugar, each spoonful of this soup offers a truly unique culinary experience. If you're craving Kulajda and want to be sure it's always available, look no further than La Farma in Vinohrady or U Kroka in Vysehrad.
KOPROVKA
Another beloved dill-based dish in the Czech culinary repertoire is Koprovka, featuring a creamy sauce that elicits both adoration and aversion. Sometimes served with tender beef, its vegetarian counterpart often features hard-boiled eggs. Accompanied by bread dumplings or simple boiled potatoes, the vegetarian version of this dish is a staple on many restaurant menus. For a taste, consider ordering Koprovka at Kuchyň, Eatery, or Kro Vršovice.
SMAŽENÝ SÝR aka SMAŽÁK
The one and only Czech dish that has its own profile on Instagram - let me introduce you to the superstar of vegetarian cuisine in Prague, the deep-fried cheese. This delectable treat consists of slices of cheese, typically Edam, coated in breadcrumbs and fried until golden and crispy. Served hot and gooey, it's a favorite among locals and visitors alike, often enjoyed with a dollop of tartar sauce and a side of fries or boiled potatoes. You can order this dish almost in every second restaurant in Prague, for instance in form of small crispy bites of deep-fried cheese paired with fries in a cone at St. Martin's.
CAULIFLOWER
Deep-fried, deep-fried, and deep-fried again. This is the only way to convince a Czech citizen to eat some vegetables. Dive the cauliflower into oil, deep-fry it, serve it with tartar sauce, and you have a traditional dish Czech people make at home. You can also find it in restaurants or delis such as Libeřské lahůdky. A healthier version of cauliflower can be found as grilled cauliflower on the menu of U Telleru.
POTATO PANCAKES aka BRAMBORÁKY
These delightful potato pancakes hold a special place in my heart, reminding me of my childhood, sitting in my grandma's kitchen, eating bramborák. Thanks to the very basic ingredients, these pancakes were originally the food of poor people. Nowadays, these hidden culinary gems are often enjoyed alongside meat dishes. However, I find pure joy in savoring them simply with a refreshing glass of milk. You can easily find them in quaint Czech canteens or specialty delis like 'Libeřské lahůdky'. Each bite carries a taste of tradition and nostalgia.
MUSHROOMS
As mentioned earlier, Czechs have a strong tradition of mushroom hunting. Despite the potential risks of poisoning, this hobby is legal and allows individuals to collect as many mushrooms as they can carry from forests. Over the years, Czechs have become experienced mycologists due to this long-standing tradition. Mushroom season typically begins in autumn when mushrooms are abundant and feature prominently in Czech cuisine. From classic dishes like "smaženice" (mushroom scramble) to modern favorites such as mushroom goulash, there's a wide variety to enjoy year-round. Popular options include deep-fried champignons served with boiled potatoes and tartar sauce, or innovative choices like mushroom skewers at Výčep Korunní.
LEČO
This dish is a vitamin bomb, prepared in abundance during the season of fresh bell peppers and tomatoes. It offers a healthy prelude to the long, cold winters ahead. A local twist on the well-known Shakshuka, we blend the eggs with the vegetable sauces for a uniquely satisfying flavor, departing from the traditional sunny-side-up approach. Bursting with vitamins and fiber, it pairs perfectly with juicy sausage, yet the vegetarian version stands as a delightful treat on its own.
SOUPS & SWEETS
Beyond the offerings listed, there's a myriad of vegetarian options to explore. Czech cuisine boasts numerous soups that effortlessly adapt to vegetarian versions, like the renowned "bramboračka" (potato soup) or "zelňačka" (cabbage soup). Sweet main dishes are a category unto themselves, deserving of a dedicated article. Stay tuned for more, and in the meantime, share your thoughts regarding favorite Czech vegetarian dishes in the comment section below.
BONUS: LEFTOVER DUMPLING WITH EGGS
The last one on the list is this eco-friendly delight, crafted from leftover dumplings and eggs, is a rare find in restaurants but a breeze to whip up at home. For the best flavor, enjoy it straight from the pan! 😋
Do you want to get to know vegetarian cuisine in Prague with a local expert?
Explore Prague's vegetarian food gems. Book our Yummy Prague food tour and don't forget to mention that you're vegetarian in the booking details.
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