New Year's traditions from the kitchen at Čestr: A recipe for lentils according to the experts of Czech cuisine

Where Czech meat comes first

At Čestr, entire cuts of pork and beef from Přeštice Black-Pied pigs and Czech Fleckvieh cattle are baked in a low-temperature sauna, a process which took over half a year to develop. We also braise, boil, or grill over charcoal. For us, it's not enough to just buy from wherever – we select specific animals from trusted suppliers, paying attention to how they are treated and fed. Then, we process the meat ourselves, and leave it to cure.

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The proverb - or perhaps superstition - "sart as you mean to go on" - crept into our food quite a few years ago. And so it is customary in many Czech households to serve a simple dish on New Year's Day, whose basic ingredients resemble coins.

Legend has it that poultry, rabbit and fish are not recommended to be eaten on this day - unless you want your luck to fly, run or swim away - no one objects to a slice of pork in lentils. On the contrary, a pig's trotter is said to bring wealth.

In some regions of the Czech Republic, on 1st January, a cake is baked with a single pea inside. Whoever finds the grain in their slice will have a prosperous year.

New Year's lentils

Ingredients for 4 servings

• 1 medium onion (approx. 80-100 g)
• 200 g celery
• 400 g carrots
• 200 g parsley root
• 1 sprig of thyme
• 1 sprig of parsley
• 150 g butter
• 560 g beluga lentils
• 500 ml beef stock (beluga lentils like a little more liquid)
• 1 tbsp pork demi-glace (or use beef from Naše maso)
• 150 ml apple cider vinegar (add to taste, less may be fine)
• salt and pepper for seasoning

Mohlo by
vás zajímat

Mohlo by vás zajímat

A recipe for hearty, warming lentil soup

Procedure

1. Peel and finely chop the onion. Clean the root vegetables and cut them into small cubes. You can tie the parsley and thyme sprigs together with kitchen twine - they will be easier to take out at the end.
2. Melt two-thirds of the butter in a large enough saucepan, and fry the onions over a medium heat until golden brown. Throw in the root vegetables and sauté for a few more minutes to allow the vegetables to catch a golden colour. Add the thyme and parsley.
3. Rinse your lentils with cold water and add to the pot with the vegetables. Stir to coat the lentils in the base, then pour in the beef stock. Keep about 100 ml aside.
4. Add the demi-glace, stir and bring to the boil.
5. Cook over a low heat for 25-30 minutes until the lentils are soft - it should not boil over. You can keep basting the lentils with the rest of the stock.
6. Once the lentils have softened, add the cider vinegar a tablespoon at a time and to taste. Stir in the rest of the butter for softness and shine. Season with salt and pepper to taste.

Serve with a warm slice of Prague ham or a poached egg, and a sprinkle of finely chopped parsley.