Polévka

Polévka is the Czech and Slovak word for soup. It is a staple dish in both cuisines, consumed frequently as a starter to a meal, but also as a main course in its own right. The variety of polévka is extensive, reflecting the diverse ingredients available in Central Europe. Common broths include chicken, beef, and vegetable, forming the base for many variations.

Typical additions to polévka include a wide array of vegetables such as carrots, potatoes, celery, onions, and peas. Meats like chicken, beef, pork, and sometimes offal are also frequently incorporated. Grains like noodles, barley, or dumplings are often added to make the soup more substantial.

A popular and traditional polévka is kulajda, a creamy dill soup typically made with mushrooms, potatoes, sour cream, and a poached egg. Another well-known type is česnečka, a garlic soup, often considered a remedy for hangovers, made with garlic, potatoes, and sometimes with croutons or a fried egg.

Other common polévky include zelňačka (sauerkraut soup), fazolová polévka (bean soup), and houbová polévka (mushroom soup). Regional variations exist, with specific ingredients and preparation methods differing from one area to another. Polévka is an integral part of Czech and Slovak culinary culture, offering comfort and nourishment.