Czechia
Photo: Zacatecnik, CC BY-SA 3.0, croppedVepřo knedlo zelo
/ˈvɛpr̩ʃo ˈknɛdlo ˈzɛlo/VEP-rzho KNED-lo ZEL-lo
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- Taste
- SavoryRichSour
- Made with
- PorkVegetablesWheat & flour
History
Vepřo knedlo zelo is short for roast pork, dumplings and cabbage, and it is so common that the abbreviated name is used on menus. Pork shoulder or belly is roasted with caraway and garlic, and served with sweet-sour stewed white cabbage or sauerkraut and bread or potato dumplings to soak up the juices. Pigs were the main meat of Czech villages, and the meal belongs to the tradition of the pig slaughter (zabijačka) and to Sunday lunches. It is often called the Czech national dish and is served in pubs with a glass of lager, which Bohemia has been brewing since the Middle Ages.
Sources
