Potními

Potními is a traditional Czech and Slovak dish that originated in the mountainous regions of Bohemia and Moravia. The name derives from the Czech word *potní*, meaning "sweat," which refers to the dish's moist and tender texture, achieved through slow cooking. Potními is typically made from a combination of pork or beef, often mixed with offal such as liver, heart, or lungs, along with vegetables like carrots, onions, and sometimes potatoes. The mixture is seasoned with spices such as marjoram, pepper, and salt, then simmered in a broth until it reaches a rich, velvety consistency.

The dish is commonly served cold, sliced thinly, and often paired with mustard or a simple salad. It is particularly popular during outdoor gatherings, picnics, and festivals, where its hearty and filling nature makes it a favored choice. Potními is also a staple in Czech and Slovak home cooking, often prepared for family meals or special occasions.

The preparation of potními reflects the resourcefulness of mountain communities, where ingredients were preserved and utilized efficiently. Over time, variations of the dish have emerged, sometimes incorporating different meats or additional vegetables to suit regional tastes. Despite its rustic origins, potními remains a beloved dish, celebrated for its simplicity and the comforting flavors it provides.