World Cuisines

Vepřo Knedlo Zelo

Czechia

The Czech trinity, named by its initials: roast pork (vepřo), dumplings (knedlo) and stewed cabbage (zelo) — the national lunch, full stop.

What it is

The Czech trinity, named by its initials: roast pork (vepřo), dumplings (knedlo) and stewed cabbage (zelo) — the national lunch, full stop. Ingredients: pork shoulder or neck, caraway, garlic, salt; bread dumplings (flour, yeast, milk, bread cubes); white or red cabbage, onion, caraway, vinegar, sugar. Recipe: 1) Roast the pork with garlic and caraway until the skin crisps. 2) Steam yeasted bread dumplings; slice with thread. 3) Braise cabbage sweet-sour. 4) Serve with the roasting juices as sauce. Serve: in pubs at noon across the republic, with a Pilsner — this is its birthplace pairing. Flavor: porky, caraway-warm, comforting weight. History: vepřo-knedlo-zelo codified the Bohemian table in the 19th century; dumplings slice clean or the cook hears about it. See also: Svíčková, Bramboráky.

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