While cooking we may add various spices
so that the meal will have a unique flavour – e. g. garlic, sage, rosemary, thyme, marjoram, curry, pepper, ginger, red pepper, mace, cinnamon, clove, cumin, bay leaf, allspice, ketchup, Soya sauce, Worchester, sugar, vinegar, mustard, peanuts, onions, flour, semolina, etc.
After the main dish we may drink tea, lemonade, cider, juice, Coca-Cola, mineral water syrup and water, while the adults like beer and black coffee after their dinner.
An evening meal may be either warm or cold. Cold and quick supper may consist of some pâté on bread or rolls, kippers or some spread. We can cook a ready-made dish from a tin or have soup or potato pancakes.
Typical Czech meals include: Tripe soup, potato soup, „kulajda“ soup (mushrooms and potatoes boiled in a little bit of sour cream soup), roasted goose and sauerkraut and Czech dumplings, Moravian sparrows (roasted fat pork off cuts) and dumplings, Spanish birds (rolled beef steaks filled with salami, pickle, egg and mustard), potato pancakes, fruit dumplings with cream, baked yeast dumplings, potato or „hairy“ dumplings, fried cheese etc. Traditional Czech cuisine is however a bit unhealthy and people can get fat. Many families prefer to cook more vegetable meals, they become vegetarians or try some kind of foreign (Chinese) food.