Vepřo knedlo zelo

The name of this Czech national dish translates simply as pork roast with bread dumplings and sauerkraut. Pork is roasted in the oven with chopped onions, and the drippings from the roast are reduced into a sauce that is served with the dish. The sauerkraut can be stewed or served plain, and it can range from sweet to sour depending on the chef. Sauerkraut can also be replaced with red cabbage, or enriched with the addition of sliced bacon and caraway seeds, a spice used frequently in Czech national cooking. Plain bread dumplings are usually standard alongside this dish, but potato dumplings occasionally make an appearance in their stead. Vepřo-knedlo-zelo is served in most Czech households as a regular weekend meal, but it is also often the central dish served during Christmas dinner. The dish is believed to have German origins, and the German cooking tradition almost certainly influenced the three essential parts of the dish. However, it has become a Czech national dish, and it can be found in every traditional restaurant across the country. For the locals, a good Czech Pilsner beer is a must alongside this comforting, hearty classic.