Czech Svínková Sauce

Name: Czech Svínková Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Czech
Ingredients: Carrots, chopped — 200 g (1.5 cups); Parsnip, chopped — 100 g (2/3 cup); Celery root, chopped — 100 g (2/3 cup); Onion, chopped — 1 large; Butter — 40 g (3 tbsp); Beef stock — 400 ml (1 2/3 cups); Heavy cream — 150 ml (2/3 cup); Bay leaves and allspice berries — 3 and 5; Salt, sugar and white wine vinegar — to taste

The Quirky Foodster Team

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15 min

Prep

45 min

Cook

Ingredients

Carrots, chopped — 200 g (1.5 cups)
Parsnip, chopped — 100 g (2/3 cup)
Celery root, chopped — 100 g (2/3 cup)
Onion, chopped — 1 large
Butter — 40 g (3 tbsp)
Beef stock — 400 ml (1 2/3 cups)
Heavy cream — 150 ml (2/3 cup)
Bay leaves and allspice berries — 3 and 5
Salt, sugar and white wine vinegar — to taste

Method

Melt butter in a heavy-bottomed pot over medium heat; add chopped root vegetables and onion, cook 10-12 minutes
until softened and lightly golden.
Add bay leaves and allspice berries, then pour in stock; simmer covered 30-35 minutes until vegetables are very
soft.
Remove bay leaves and allspice; blend the mixture smooth with an immersion blender, or pass through a food mill.
Return to the pot, stir in cream, and simmer gently 5 minutes.
Season with salt, a touch of sugar and a splash of vinegar to achieve the classic sweet-sour balance.

Cultural Background: A creamy vegetable-based sauce built on root vegetables and cream, sví■ková omá■ka is the defining sauce of the Czech Republic's national dish, sví■ková na smetan■ (marinated beef in creamy vegetable sauce), often cited as a contender for the country's unofficial national dish.

Tips: • The sauce should have a distinct sweet-and-sour balance — taste and adjust sugar and vinegar carefully at the end. • Passing the sauce through a fine sieve after blending gives an extra silky, restaurant-quality finish.

Variations: • Traditionally the beef is marinated in the vegetables and vinegar for a day or two before cooking, infusing the sauce further. • Add a few dried cranberries when blending for extra natural sweetness, a modern variation.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, stirring occasionally; add a splash of stock if too thick. Nutrition (per serving) Approx. 90 kcal, 1.5 g protein, 6.5 g fat, 7 g carbohydrate per 100 ml serving.

FAQs: What is sví■ková sauce traditionally served with? Marinated roast beef (sví■ková na smetan■), bread dumplings (knedlíky), and a dollop of cranberry sauce. Why does the sauce need both sugar and vinegar? The dish's signature flavour balance is distinctly sweet-and-sour, requiring careful adjustment of both to taste right.