1. Tomato sauce Meat balls Side dish Tomato sauce with meat balls

2. Tomato sauce Ingredients: 2 tomato purée 1 medium onion 2 pinches ground new spice 3 bay leaves 3 table spoons of smooth flour 3 table spoons of crystal sugar 1 tea spoon of salt

3. Meat balls Ingredience: 0,5 ground meat ( the best is beaf +pork) 1 egg 4 table spoon of breadcrumb 1 tea spoon of salt paper

4. INSTRUCTIONS: The meat put to a dish. Add all ingrediences and mix it well. Make bigger balls.Form thicer pancakes from the balls and fry them in a pan on some oil to be gold on both sides. Cut onion on small pieces and give them in a pot with some oil and add three table spoons of flour. On small fire fry for five minutes. Then, reduce temperature, add tomato purée and slowly pour boiling water (1 liter). Then add and stir a tea spoon of salt,bay leaves,new spice and sugar. Boil cca 5 minutes and strain trought the sauce in another pot. Taste the sauce and season if necessary. When you want it to taste acid add a little lemon juice and when you want it sweet, add sugar. Then add the meat balls.

5. Side dish Rice Pasta Dumplings Potato

6. Other Czech food Garlic soup Roast duck Fruit dumplings Sponge cake with fruit Pickled herrings

7. Garlic soup A simple soup, which for its distinctive flavor and aroma of garlic is appreciated by most gourmets. It is often served with cheese and bread croutons.

8. Roast duck Poultry should always have its permanent place among the old Czech meals. Roast duck, dumplings and cabbage – today it is one of the most festive lunch for most Czechs.

9. Fruit dumplings Dumplings with fruit is a specific dish of the Czech cuisine. They are prepared in different varieties such as yeast, potato and curd. They are filled with fruit.

10. Suffle cake with fruit Suffle cake is a Czech "universal" cake. It can be prepared with different kinds of fruit, depending on which is just on the market.

11. Pickled herrings Pickled herrings are often served with beer. These are slices of fish with vegetables and loaded into the sweet and sour marinade.

12. The end By: Katka Válková