Today we went on a walking tour through Prague and learned the significance of various monuments, buildings, and bridges throughout the city. It was interesting to learn how much history is connected to nearly every part of the city.
After the tour, we attended a cooking class where we made traditional Czech dishes including Kulajda, Svíčková, and Czech pancakes. The first dish was a cream of mushroom soup made using mushrooms commonly found in the forests surrounding Prague. One of the most interesting things I learned was that many families still go into the forests at least once a year to pick mushrooms, dry them, and later soak them to make soups and other dishes. I thought this tradition was a great example of how Czech cuisine is strongly connected to nature, family traditions, and using local ingredients.
Additionally, the main dish was made with beef sirloin and Carlsbad dumplings served with a root vegetable sauce, which showed how important meat and locally grown ingredients are in many traditional Czech meals. Carlsbad dumplings originated in the town of Karlovy Vary and are commonly served with rich sauces and heavier dishes. Root vegetables are also commonly used in Czech cooking because they grow well in the region and help create hearty meals that reflect the country’s colder climate. I look forward to making these dishes for my family!
Swanson School of Engineering 