{"id":96,"date":"2026-02-19T16:20:40","date_gmt":"2026-02-19T16:20:40","guid":{"rendered":"https:\/\/czechslavnosti.com\/?p=96"},"modified":"2026-02-19T16:21:50","modified_gmt":"2026-02-19T16:21:50","slug":"food","status":"publish","type":"post","link":"https:\/\/czechslavnosti.com\/?p=96","title":{"rendered":"Food-Soups"},"content":{"rendered":"\n

Czech Recipes<\/strong><\/p>\n\n\n\n

With the cold weather coming, some soup sounds good. These are out of the Czech-American Home Cookbook complied by Marie Rosick\u00e1 before the turn of the 20th century. The translations are from the English version her daughter Rose wrote after her mothers\u2019 death. She wrote this translation because of all the requests Rose was receiving from daughters who grew up eating dishes from the book, but never learned to read Czech.<\/h2>\n\n\n\n

Pol\u00e9vka
Mno\u017estv\u00ed vody pot\u0159ebn\u00e9 na pol\u00e9vku \u0159\u00edd\u00ed se mno\u017estv\u00edm masa. Na libru masa b\u00e9re se kvart vody.
K doc\u00edlen\u00ed zvl\u00e1\u0161t\u011b dobr\u00e9 pol\u00e9vky mus\u00ed se maso v studen\u00e9 vod\u011b postaviti na ohen; neliled\u00ed\u0161-li v\u0161ak dostati zvl\u00e1\u0161t silnou pol\u00e9vku^ za to ale \u0161tavnatj\u0161\u00ed maso mus\u00ed\u0161 je postaviti do va\u0159\u00edc\u00ed vody.
Sb\u00edr\u00e1n\u00ed p\u011bny d\u011bje se k tomu c\u00edli, aby pol\u00e9vka byla jasn\u011b \u010distou. Nech\u00e1-li se v\u0161ak p\u011bna zav\u0159aiti, nabude t\u00edm pol\u00e9vka na s\u00edle a nebude j\u00ed t\u00edm u\u0161kozeno, nebot p\u011bna spadne sama ke dnu
hrnce a z\u016fstane p\u0159i oezen\u00ed zp\u011bt.
Dva kvarty pol\u00e9vky sta\u010d\u00ed pro \u0161est a\u017e osm osob a v\u011bt\u0161ina p\u0159edpis\u016f jest na tom z\u00e1klad sestavena. Mno\u017estv\u00ed m\u016f\u017ee se ov\u0161em dle pot\u0159eby zmen\u0161ovati nebo zv\u011bt\u0161ovati. Jin\u00e9 zmny ponech\u00e1ny jsou na v\u016fli a libosti hospodyn\u011b.<\/p>\n\n\n\n

Pol\u00e9vky jsou masit\u00e9 a postn\u00ed. Oboje mohou by\u0301t bu \u010dist\u00e9, neb hust\u00e9 a p\u0159edkl\u00e1daj\u00ed se bu zava\u0159en\u00e9, toti\u017e s p\u0159\u00eddavkem, aneb bez zava\u0159en\u00ed, v kter\u00e9m\u017e p\u00e1d\u011b p\u0159\u00eddavky, jako jest osma\u017eeny\u0301 chl\u00e9b, atd., se pod\u00e1vaj\u00ed na mist\u010dik\u00e1ch zvl\u00e1\u0161 a poslou\u017e\u00ed si jimi ka\u017edy\u0301 dle sv\u00e9 libosti.<\/h2>\n\n\n\n

Soup
The amount of water used is governed by the amount of meat. A pound of meat requires a quart of water.
If you wish to have good soup, place the meat in cold water, and let it simmer gently. If you do not care for very strong soup and wish the meat to have a better flavor, you may place it in boiling water.
Some cooks prefer to skim soup, but this is not necessary, in fact, it will be stronger if the scum be left in it and the soup be strained before putting in the rice, noodles or whatever you are going to use.
Two quarts of soup is considered enough for six or eight people and the average recipe is figured out accordingly.<\/p>\n\n\n\n

Soups are divided into two kinds: meat soups and Lenten soups. Both kinds may be clear or thick. Clear, thin soups are usually served with croutons, etc.<\/h2>\n\n\n\n

Pol\u00e9vka Krupkov\u00e1 se Su\u0161eny\u0301mi Houbami
Uva\u0159 maly\u0301 kofl\u00ed\u010dek pkny\u0301ch trhany\u0301ch krupek s I\u017eic\u00ed nov\u00e9ho m\u00e1sla v slan\u00e9 vod\u011b do m\u011bkk\u00e1. Uva\u0159 v jin\u00e9m hrnku t\u0159i hrstky su\u0161eny\u0301ch hub, pak s nich vodu sced a rozsekej je s kouskem zelen\u00e9 petru\u017eele na drobno, nalej na to svaeninu p\u016fj\u010dil pol\u00e9vka, a vodu z vaeny\u0301ch hub, p\u0159idej do toho uva\u0159en\u00e9 trhan\u00e9 krupky, zapra\u017e to bledou m\u00e1slovou j\u00ed\u0161kou, osol, p\u0159idej malounko pep\u0159e a z\u00e1zvoru, a nech to varem obej\u00edti.<\/p>\n\n\n\n

Barley Soup with Mushrooms<\/p>\n\n\n\n

Boil a small cup of pearl barley in salted water with a small piece of butter. In another saucepan boil three handfuls of dried mushrooms, then pour off the water and mince them fine with a little green parsley. Add Lenten soup and the liquor from the mushrooms, the barley, a pinch each of salt, pepper and grated ginger, butter and flour blended light brown. Allow it to boil a minute or two and serve.<\/h2>\n\n\n\n

Pivni pol\u00e9vka na jiny\u0301 zpsob.
Pan\u00ed Pape\u017eova v Bes\u00eddce Hospod\u00e1e.
Kdy\u017e se d\u00e1 pivo va\u0159it, tedy se do n\u011bj d\u00e1 l\u017e\u00edce cukru. Pak se d\u00e1 va\u0159it ml\u00e9ko, ale toho m\u016f\u017ee by\u0301t m\u00e9n\u011b ne\u017e piva. To se mus\u00ed va\u0159it zvl\u00e1\u0161t a soli se d\u00e1 jen co ml\u00e9ko pot\u0159ebuje. Kdy\u017e je ob\u00e9 sva\u0159en\u00e9c tedy se ml\u00e9ko leje zlehka do piva a piln\u011b m\u00edch\u00e1, aby se ml\u00e9ko nesrazilo. Pak vezm\u011bte jedno., dv\u011b neb t\u0159i vejce, podle toho jak je pol\u00e9vky, a dejte vejce do trochu vody, asi na dv\u011b l\u017e\u00edce a dob\u0159e to rozkvedlujte a pak dejte do t\u00e9 pol\u00e9vky dokud je va\u0159\u00edc\u00ed, ale ne aby v\u0159ela. Kdy\u017e se leje vejce, tak se mus\u00ed t\u00e9\u017e hezky m\u00edchat, aby se t\u00e9\u017e nesrazilo. Cukru se d\u00e1 podle mno\u017estv\u00ed pol\u00e9vky, aneb jak kdo chce m\u00edt sladkou.<\/p>\n\n\n\n

Beer Soup With Milk<\/p>\n\n\n\n

Boil equal quantities of beer and milk, each separately. Add a tablespoon of sugar to the beer, and a pinch of salt to the milk. When both have begun to boil, pour the milk into the beer carefully, to prevent curdling. Then beat two or three eggs (according to the amount of soup) with a little water, and add to the boiling soup. Beat thoroughly, so the eggs will not curdle.<\/h2>\n\n\n\n

Pol\u00e9vka se slepic\u00ed a nudlemi.
Vyper star\u0161\u00ed slepici, dej ji do hrnku, vlej na ni dva kvarty studen\u00e9 vody, osol a nech va\u0159iti, \u010dist\u011b op\u011bn, p\u0159idej pak trochu zeleniny, jako: celer, kapustu, petru\u017eelovy\u0301 ko\u0159\u00ednek a malou hrstku hr\u00e1chu a nech to va\u0159it as t\u0159i hodiny. Kdy\u017e je slepice m\u011bkk\u00e1, odstav hrnek od ohn\u011b, mastnotu seber, slepici vyndej, rozkr\u00e1jej na \u00fahledn\u00e9 kousky a vlo\u017e do m\u00edsy. Pol\u00e9vku se slepice sced, p\u0159idej a zava\u0159 drobn\u00e9 nudli\u010dky, nech to as p\u011bt minut va\u0159iti, pak vylej na rozkr\u00e1jenou slepici do m\u00edsy pol\u00e9vkov\u00e9.<\/p>\n\n\n\n

Chicken Soup with Noodles.<\/p>\n\n\n\n

Wash and clean an old chicken, place in a kettle, pour two quarts of cold water over it, add salt and allow it to simmer. Take off the scum and when the soup is clear, add vegetables. When the chicken is tender, take the kettle from the fire, skim off the fat, take the chicken out, cut it up into small pieces, and place them in a tureen. Strain the soup, let it come to a boiling point, add noodles and boil five minutes, pour over the chicken and serve.<\/h2>\n\n\n\n

Oukrop
Nakr\u00e1jej chl\u00e9b na mal\u00e9 l\u00edstky a nech na m\u00e1sle osma\u017eit, pak ut\u0159i t\u0159i strou\u017eky \u010desneku s m\u00e1slem a sol\u00ed, nech chv\u00edli s vodou pova\u0159it a vlej na osma\u017eeny\u0301 chl\u00e9b. T\u00e9\u017e se m\u016f\u017ee pou\u017e\u00edti cibule m\u00edsto \u010desneku.<\/p>\n\n\n\n

Garlic Soup<\/p>\n\n\n\n

Cut rye bread in thin slices and fry in butter. Mash three cloves of garlic to a paste with butter and salt, place in boiling water and let it simmer a while, then pour over the bread. You may use onion instead of garlic. Garlic soup is considered a preventive of disease.<\/h2>\n\n\n\n

Pol\u00e9vka Bramborov\u00e1
Udus na \u010derstv\u00e9m neb p\u0159epou\u0161tn\u00e9m m\u00e1sle cibuli, zelenou petru\u017eel a major\u00e1nkov\u00e9 l\u00edstky, v\u0161e na drobno rozkr\u00e1jeno, p\u0159idej k tomu uva\u0159en\u00e9 brambory na kol\u00e1\u010dky nakr\u00e1jen\u00e9, nalej na to svaeninu p\u016fj\u010dil pol\u00e9vka, osol a nech vaiti. Udlej b\u00edlou m\u00e1slovou j\u00ed\u0161ku a zapra\u017e j\u00ed pol\u00e9vku, pak p\u0159idej trochu z\u00e1zvoru a dob\u0159e v\u0161e rozm\u00edchej, nech je\u0161t\u011b chv\u00edli va\u0159iti, pak skrze sejtko proced a nes na st\u016fl.<\/p>\n\n\n\n

Potato Soup
Fry minced onion, parsley and marjoram in butter to a golden brown, then add sliced boiled potatoes, pour over all stock Lenten soup and boil a while. Blend butter and flour together until a light brown, add to the soup with a dash of grated ginger. Boil a little longer, strain and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Czech Recipes With the cold weather coming, some soup sounds good. These are out of the Czech-American Home Cookbook complied by Marie Rosick\u00e1 before the turn of the 20th century. The translations are from the English version her daughter Rose wrote after her mothers\u2019 death. She wrote this translation because of all the requests Rose …<\/p>\n","protected":false},"author":2,"featured_media":97,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/posts\/96","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=96"}],"version-history":[{"count":2,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/posts\/96\/revisions"}],"predecessor-version":[{"id":99,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/posts\/96\/revisions\/99"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=\/wp\/v2\/media\/97"}],"wp:attachment":[{"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/czechslavnosti.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}