Czech · Czechia
Czech Svíčková with Fermented Dough Dumplings
A traditional Czech dish featuring tender rabbit in a rich, sour cream-based sauce, served with homemade fermented dough dumplings.
Ingredients
Method
- Prepare the fermented dough by mixing 100g flour, 10g yeast, 100ml warm water, and 5g salt, then let it rise for 2 hours at 25°C.
- Once risen, shape the dough into small dumplings and set aside.
- Season the rabbit with salt and pepper.
- Sauté onion, carrot, and garlic until softened.
- Add rabbit and cook until browned.
- Stir in beef broth and caraway seeds, then simmer until rabbit is tender.
- Mix in sour cream and heat through.
- Cook the dumplings in boiling salted water for 10 minutes, then drain.
- Serve the rabbit with the sauce and dumplings.
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