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Each country has its own national dishes, which are unique. In Czech Republic, rajská omáčka (sweet tomato sauce) is one of the most known.

Czech tomato sauce tastes rather distinctively, it is highly spiced and flavored with sugar. The basis is formed by broth, prepared in advance from beef and root vegetables. The typical red color is then gained by adding tomato paste.

Rajská omáčka is always cooked in a separate saucepan, ideally with a thick bottom, so it won’t burn while cooking it. The sauce is mixed with an immersion blender in the end, and it can be strained through a fine sieve.

Rajská is served with a slice of beef and a side of bread dumplings, another Czech specialty.

How to Make Beef Stock for Rajská:

  • 1 kg beef top blade
  • 2 carrots, peeled
  • ¼ celeriac
  • 1 parsley root
  • 1 onion
  • 3 cloves of garlic
  • 2 bay leaves
  • 5 whole allspice berries
  • 10 whole peppers
  • 1 teaspoon salt

Clean the vegetables, slice it roughly and put it and the beef together into 4 l of cold water.

Heat it to boiling point, then turn the temperature down and collect the foam which forms on the surface.

Add salt, spices and cook at a bare simmer for 3 hours.

Take out the soft meat, strain the broth through a sieve, let the broth cool down and freeze a part of it and use the rest in the rajská sauce.

Authentic Recipe for Rajská Omáčka:

INGREDIENTS:

  • 1,2 l Stock made from beef and root vegetables
  • 3 onions, peeled
  • 240 g tomato paste
  • 150 g granulated sugar
  • 80 g flour
  • 20 g butter, cold
  • 5 tablespoons vinegar
  • 1 tablespoon pork lard
  • 2 bay leaves
  • 5 whole allspice berries
  • 10 whole peppers
  • Salt

INSTRUCTIONS:

  1. Cut the onion finely. Heat up the lard in a pot on a cooker set to medium temperature and fry the onion until it turns gold. Add tomato paste and fry it while stirring for 1 minute.
  2. Add flour and stir it while frying for 30 seconds. Mix it with the stock and stir with a whisk. Add a pinch of salt, sugar, vinegar and the rest of the spices. Boil it, turn down the heat to a third of the maximum and cook with occasional stirring for 20 minutes.
  3. You can flavor the sauce with sugar and salt according to your personal taste. Take it from the cooker and remove spices (at least bay leaves). Mix it with an immersion blender, strain the sauce through a fine sieve into a clean pot.
  4. Add in diced cold butter, which will soften the sauce.
  5. Serve the rajská with beef and bread dumplings.

Dobrou chuť!

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