polévky

Polévky is the Czech term for soups, a broad category in Czech cuisine. They are commonly served as the first course of a traditional meal, though they can also be enjoyed as a lighter main dish. Czech polévky range from clear broths to thick, creamy mixtures and can include hot soups year round as well as cold varieties in summer.

Most polévky are built on a base of stock, typically beef or chicken, sometimes clarified, with vegetables such as potatoes, carrots, celery, cabbage, mushrooms, or lentils. Thickeners such as flour, barley, or cream are often used, and many recipes finish with sour cream and/or fresh dill to add richness and brightness.

Among well-known examples are hovězí vývar (beef broth) served with vegetables or noodles; kulajda, a creamy mushroom soup with potatoes, dill, and sour cream; bramborová polévka (potato soup); zelňačka (cabbage soup often with smoked meat); čočková polévka (lentil soup); fazolová polévka (bean soup); and gulášová polévka, a soup inspired by goulash. Regional variations exist between Bohemia and Moravia, including differences in meat usage, spices, and the inclusion of dumplings (knedlíky) or noodles.

Historically, polévky have been a staple of everyday nourishment and seasonal cooking in Czech households. In modern cuisine, they remain popular in homes and restaurants as affordable, nourishing starters or lighter meals. They are typically served with bread or croutons and may be garnished with herbs.