See Ingredients

Krkonose Soup

  1. Pour lukewarm water on the bread yeast, mix and add salt and caraway.
  2. Let it warm until the next day.
  3. Add the broth from the soaked mushrooms and the chopped mushrooms.
  4. Cook over medium heat for approx. half an hour, until the soup becomes thick.
  5. Add finely chopped onion fried in butter, and not too thick a mix of beaten eggs.
  6. Before serving the soup, add peeled and sliced potatoes that have been boiled in the skin.


Source: Regionální turistické informační centrum Krkonoše


Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!


  • Homemade recipe:
  • 200g bread yeast
  • 150g butter
  • 10 g dried mushrooms (or 100g fresh mushrooms)
  • 1 onion
  • 5 eggs
  • 500g potatoes
  • salt
  • caraway
  • 1 litre water (water as required)

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