A Taste of Central Europe: Culinary Classics from the Czech Republic, Austria, and Hungary

Join us as we explore the diverse culinary lanscape of Central Europe on our Prague to Besaptest walking tour. Discovering the landmarks, history and culture with an expert local guide gives you an inside look at life in these regions, on foot at eye level. From the tables of our friends in the Czech Republic, Austria and Hungary, here are a few beloved recipes that capture the rich flavors and deep-rooted hospitality of Central Europe.

Czech Republic: Bramboráky (Potato Pancakes)

In Czech villages and city markets alike, the scent of crispy, golden Bramboráky—seasoned potato pancakes—drifts from kitchen windows and festival stalls. Potatoes have been a dietary cornerstone in Czech lands since the 18th century, especially in rural areas, where simple ingredients had to stretch across seasons. These hearty favorites are traditionally enjoyed alongside soups, meats, or simply with a dollop of sour cream… enjoy!

Ingredients:

• 4 medium potatoes, peeled 

• 2 cloves garlic, minced 

• 1 egg 

• ¼ cup all-purpose flour 

• 1 teaspoon marjoram (or dried oregano if needed) 

• ½ teaspoon salt 

• ¼ teaspoon black pepper 

• 2 tablespoons chopped fresh parsley (optional) 

• Oil for frying 

Instructions:

• Grate the potatoes into a large bowl. Place the grated potatoes into a clean dish towel and squeeze out as much moisture as possible. 

• Mix the potatoes with garlic, egg, flour, marjoram, salt, pepper, and parsley. 

• Heat a thin layer of oil in a skillet over medium heat. 

• Drop spoonfuls of the batter into the skillet and flatten into pancakes. 

• Fry until golden brown and crisp, about 3–4 minutes per side. 

• Drain on paper towels and serve warm. 

Austria: Wiener Schnitzel 

Few dishes are more iconic to Austria than the Wiener Schnitzel—a golden, crispy veal cutlet that’s simple, elegant, and beloved in every corner of the country. Traditionally served with a lemon wedge and a side of potato salad, it’s a meal that epitomizes the Austrian passion for refinement in simplicity. It’s no wonder its one of the national dishes here!

Ingredients:

• 4 veal cutlets

• Salt and pepper 

• ½ cup all-purpose flour 

• 2 large eggs, beaten 

• 1 cup plain breadcrumbs 

• Oil and butter, for frying 

• Lemon wedges, for serving 

Instructions: 

• Gently pound the veal cutlets to about ¼-inch thickness. 

• Season both sides with salt and pepper. 

• Dredge each cutlet first in flour, then in beaten eggs, and finally in breadcrumbs. (Do not press the breadcrumbs into the meat.) 

• Heat a mix of oil and butter in a large skillet over medium heat. 

• Fry the schnitzels until golden brown, about 2–3 minutes per side. 

• Drain briefly on paper towels and serve immediately with lemon wedges. 

Hungary: Chicken Paprikash (Paprikás Csirke)  

In Hungary, Chicken Paprikash is a cornerstone of home cooking—a comforting, paprika-scented stew that’s rich without being heavy. Every family has their own version, but the key is always the same: sweet Hungarian paprika and a slow simmer. Try this version at home (serves 4):

Ingredients:

• 2 tablespoons butter 

• 1 tablespoon oil 

• 1 large onion, finely chopped 

• 2 pounds bone-in chicken thighs and drumsticks 

• 2 tablespoons sweet Hungarian paprika 

• 1 teaspoon salt 

• 1 cup chicken broth 

• ½ cup sour cream 

• 2 tablespoons all-purpose flour 

Instructions:

• Heat butter and oil in a large pot over medium heat. Add onion and sauté until soft and golden. 

• Add chicken pieces and brown lightly on all sides. 

• Remove from heat and stir in the paprika and salt (this helps preserve the paprika’s flavor and color). 

• Return to heat, add chicken broth, cover, and simmer gently for about 45 minutes until chicken is tender. 

• In a small bowl, whisk together sour cream and flour. Stir into the pot and simmer for another 5–10 minutes until the sauce thickens. 

• Serve hot, traditionally with egg noodles or dumplings. 

From the crispy richness of a Czech potato pancake to the golden perfection of Austrian schnitzel and the soul-warming embrace of Hungarian paprikash, these dishes offer a delicious window into the traditions of Central Europe. Each bite connects you to centuries of history, love, and unforgettable hospitality. 

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