This simple bread soup is a traditional dish prepared with a combination of stale bread, water, onions, and a variety of spices. The more refined versions are occasionally thickened with eggs and may incorporate flavorful broths or various root vegetables.

Characterized by its rustic appeal and thick consistency, chlebová polévka is a common home-cooked dish that is traditionally enjoyed plain or accompanied by crispy croutons.

This creamy spread is made with sour cream and a combination of powdered milk and buttermilk. It is enjoyed throughout the Czech Republic and Slovakia. The spread is traditionally flavored with various herbs, ham, peppers, or garlic. Although it was originally known as pomazánkové máslo, meaning butter spread, under the recent European Union regulation the term was forbidden since the product does not contain the minimum milk fat content of 39%.

In compliance with the law, both the Czech Republic and Slovakia have decided to name the spread máslová pomazánka and smotanová nátierka, respectively.

Karlovarský suchar is a rusk, a toasted bread cut in thin slices from a whole load, produced in the Karlovy Vary region in the Czech Republic. There are two varieties of the bread - special and diet versions. The bread is well baked and dried, clean, crisp and uniformly porous.

It is golden brown in color, with a delicate scent of bakery goods. The taste is that of baked bread. Both versions of the bread must contain Karlovy Vary spring water. The special variety is made from wheat flour, spring water, sugar, yeast, salt, egg yolk, and flour improver. 

Rybí polévka is a traditional fish soup that is enjoyed as a part of the festive Christmas Eve dinner. It is typically prepared with carp, various root vegetables, and different spices, but some versions also use white wine, cream, or fish roe.

This hearty fish soup is usually cooked with carp’s head, bones, and innards, while the body is fried and enjoyed as the main course. A staple in every Czech household, rybí polévka is often garnished with a hefty amount of fresh parsley, and it is recommended to serve it hot.

Traditionally associated with Christmastime, this Czech casserole consists of precooked barley and a combination of various dried forest mushrooms. Typically seasoned with caraway and marjoram, houbový kuba is baked until crispy and served warm.

With its rustic appeal and strong, earthy flavors, this nutritious casserole is mainly enjoyed as a side dish during traditional Christmas dinners.

Rýžový nákyp is a traditional and Slovak rice pudding that is often served as the main course. It consists or rice cooked in milk that is chilled and combined with egg yolks, sugar, butter, vanilla, and beaten egg whites. The mixture is later mixed with fruit, topped with a thick layer of beaten egg whites, and baked until completely set.

It is usually made with cherries or peaches, and the fruit is occasionally dispersed between the layers of rice. Although it is a sweet dish, it is mostly eaten as a second course or as the main dish. Rýžový nákyp is usually preceded by a hearty bowl of soup.

The simple and nutritious nudle s mákem is a dish consisting of wide, thin wheat pasta that is doused in copious amounts of melted butter, and then dusted with poppy seeds and sugar. Once considered a rich and luscious meal, today it represents a frugal, but a beloved dish that is enjoyed as a sweet main course or a filling dessert.

Even though it is usually associated with the Czech Republic, the exact origin of the dish is still unknown, while similar varieties are found in many Central and Eastern European countries under various names. In Austria, a similar dish is known as mohnnudeln, prepared with thick and short potato noodles, while the Serbian version from Vojvodina is called rezanci s makom.

Kyselo is a hearty Czech sourdough soup which originated in Krkonoše mountains. The base of the soup is sourdough, usually made with fermented rye flour, poured in a caraway-spiced broth, and cooked until thickened. Even though there are numerous regional varieties, most versions are cooked with potatoes and mushrooms and served with scrambled or boiled eggs on top.

Closely resembling traditional Polish žur, kyselo is one of the oldest Czech dishes often enjoyed as a satisfying main course.

Jidáše or Judas bun is a traditional Easter bread that's shaped into a rolled rope or a noose as a reference to Judas who hanged himself after he had betrayed Jesus. They're made with a combination of flour, butter, egg yolks, cream, sugar, honey, yeast, salt, lemon zest, and sometimes nutmeg.

After they've been baked, the buns are usually brushed with a glaze consisting of honey, butter, and lemon juice, and the buns are then typically eaten cold. According to local beliefs, if you eat one jidáše during the sunrise on Maundy Thursday, you'll be protected from bee stings, snake bites, and human betrayal for the whole following year.