1. By Martin Vitouš

2. Pork dumplings with cabbage

3. You will need 2 lbs(0,9Kg). of pork roast 2-3 cloves garlic caraway seeds salt For dumplings 1 and a half to 2 cups flour pinch of salt 1-2 eggs 1 cup milk 1-2 white bread rolls, cut into cubes For cabbage 1 cabbage 1onion sugar pinch of salt vinegar

4. RECIPE PORK 1. Wash the meat. 2. Dry the meat. 3. Salt it and cover with some caraway. 4. Put the meat into a pan and cover it with cut onion. 5. Pour some water or broth into the pan. 6. Bake it covered with a top at high temperature in the oven for one hour and a half. 7. During baking pour the water on the meat (not to dry it up). 8. Bake the meat untill it is soften. 9. Uncover the pan and continue baking for about 10 minutes. CABBAGE 1. Cut 1 onion into pieces and fry it on some oil in a saucepan. 2. Put 2 table spoons of flour into the saucepan. 3. Put the sterilized cabbage cut into small pieces, some caraway, salt. 4. Pour little water into it. 5. Stew the cabbage, stir it, pour some other water if necessary. DUMPLINGS 1. Cut the dry rolls into small pieces(cubes cca 1cm). 2. Pour the milk mixed with eggs and a bit of salt into the rolls. 3. Wait 20 minutes (stir the mixture once or twice). 4. After 20 minutes add the flour and the baking powder into the mixture. 5. Make the shape of cone from the dough. 6. Put the cones into mildly boiling water. 7. Boil them for about 15 minutes (after 8minutes turn them upside down). Don´t cover the pot with a lid. 8. Put the cones out of the pot. Let them cool and then cut into slices of dumplings.

5. Olomouc cheese is the only original Czech cheese with a distinctive, pungent taste and smell. This natural matured soft cheese is free of any chemical additives. The first written mention of this cheese dates back to the 15th century

6. Is a popular Czech meal. It is made of root vegetables (carrots, parsley, celery and onion), spiced with black pepper, allspice, bayleaf and thyme and boiled with doublecream. It may also have a cream topping. It is one of the most popular food in the Czech Republic, and it is often served with beer.

7. “Smažený sýr“ (colloquially called “smažák“) is maybe the less noble, but the most contemporary of Czech national dishes. A slice of cheese (usually Eidam or „Camembert“) about 1 cm thick is coated in bread-crumbs and fried and served with Tartar sauce (“tatarská omáčka“ in Czech) and potatoes.

8. Pickled sausages are a popular Czech meal of cold meat, often served in pubs with beer: these are sausages with onion in sweet and sour marinade.

9. FAMOUS BEERS IN CZECH REPUBLIC - Pilsner Urquell - Staropramen - Budvar - Starobrno -Radegast -Velkopopovcký kozel -Ostravar And other *Bonus