Ingredient list

Vegetable lecso is a traditional Central European dish originating from Hungary, where it is known as lecsó. It is prepared by braising vegetables, typically tomatoes, peppers and onions, in oil or lard, sometimes with the addition of sausage, eggs or other vegetables. The result is a hearty, aromatic vegetable stew with a rich flavour of peppers and tomatoes. It is served as a standalone meal with bread, as a side dish to meat, or as a base for other dishes. Lecso can be made fresh or preserved as a jarred condiment. It is especially popular in summer when the vegetables are in season and at their best quality.

A vegetable mix is a combination of various vegetables sold fresh, frozen, or canned. The composition varies by producer or recipe, it commonly contains carrots, peas, corn, green beans, peppers, or broccoli. In the kitchen, it is very convenient for quickly preparing soups, stews, rice and pasta salads, or side dishes. The frozen variety retains most of its nutrients and is suitable for year-round use. It allows significantly reducing meal preparation time while ensuring dietary variety. It is popular in both home and restaurant kitchens.

Vegetable oil is a fat-based ingredient obtained by pressing or extracting various plant sources such as seeds, nuts, or fruits. Common examples include sunflower, rapeseed, soybean, and corn oil. It is used for frying, baking, sautéing, and as a base for salad dressings. The neutral flavour of most varieties makes it a versatile kitchen staple. Compared to animal fats, it contains a higher proportion of unsaturated fatty acids, particularly omega-6. When choosing, it is worth considering the processing method, cold-pressed oils retain more nutrients than refined alternatives.

Vegetable seasoning je směs sušené zeleniny a koření určená k dochucení polévek, omáček, dušených pokrmů a masových jídel. Typicky obsahuje sušenou mrkev, petržel, celer, cibuli, kurkumu a další bylinky. Prodává se ve formě granulí, prášku nebo kostek. Je praktickou alternativou k čerstvé zelenině a vývaru, zejména při rychlé přípravě jídel. Dodává pokrmům plnou, aromatickou chuť a zlatavou barvu. Při použití je třeba zohlednit obsah soli, který většina komerčně dostupných variant obsahuje. Vhodné jako základ pro zeleninové a masové polévky a omáčky.

Vegetable seasoning salt is a versatile spice blend combining fine salt with dried vegetables and herbs such as parsley, celery, onion, carrot, and garlic. Known in Czech as živná sůl, this type of seasoning delivers a balanced, full flavour to a wide variety of dishes without the need to measure out multiple individual spices. It is commonly used to season soups, sauces, meats, side dishes, and vegetable meals. It can be added during cooking or used as a table seasoning. Vegetable seasoning salt is especially popular in Czech and Central European cuisine, where it serves as a convenient all-in-one condiment that simplifies everyday cooking.

Vegetables is a collective term for the edible parts of plants, roots, tubers, leaves, stems, fruits, or seeds, that form the foundation of a healthy and balanced diet. They are rich in vitamins, minerals, dietary fiber, and antioxidants with minimal calories. In the kitchen, vegetables are used in virtually all dishes, soups, salads, side dishes, main courses, and even desserts. They can be consumed raw, boiled, steamed, grilled, or pickled. The wide variety of types allows for creative and nutritious meal preparation throughout the year.

Veka is a traditional Czech wheat bread with an elongated shape, soft crumb and thin, slightly crispy crust. It is a staple of Czech baking and belongs to the category of white breads. Sliced veka is used as the basis for bread dumplings, French toast or croutons. Day-old loaves are ideal for grating into homemade breadcrumbs. Fresh veka is served alongside soups, meat dishes or as a snack with spreads, ham and vegetables. It is sometimes confused with a baguette, but differs from it by having a softer crust and a fuller, denser crumb. It is available in shops both whole and pre-sliced.

Venison is a type of game meat with a distinctive, robust flavour and deep red colour. It is significantly leaner than beef or pork while being rich in protein, iron and B vitamins. In terms of taste, it is earthier and more intense than domestic meat, with younger animals yielding more tender cuts. It can be roasted, braised, grilled or used in stews and ragouts. It pairs well with bold flavours, red wine, juniper berries, forest fruits or dark sauces. In Czech and Central European cuisine, venison has a long tradition and is a staple of festive banquets.

Venison haunch from fallow deer is a premium cut of game meat prized for its deep red colour, fine grain, and rich, aromatic flavour. The taste is typically gamey but milder than red deer. Thanks to its low fat content and high protein value, venison is considered one of the healthiest meats available. The haunch is most commonly roasted whole, braised, or used as the base for stews and ragouts. It is recommended to marinate the meat beforehand, in red wine with juniper berries, bay leaves, and spices, to enhance the flavour and tenderise the meat. It pairs beautifully with plum, cranberry, or red wine sauces.

Venison leg is a premium cut of game meat taken from the hindquarters of a roe deer. It is one of the most prized parts of this wild animal, the meat is finely grained, dark red, with a distinctive, slightly earthy flavour and low fat content. It is best suited for roasting in the oven, braising or slow-cooking with red wine. Before cooking, it is recommended to marinate the meat in herbs, garlic and red wine to tenderise it and enhance its flavour. Venison leg is a popular choice for festive occasions and is widely used in Central European cuisine. When prepared correctly, it is juicy and richly aromatic.

Venison saddle is a premium cut of game meat taken from the back of a deer. It encompasses the tenderloin and loin, offering exceptionally tender, finely aromatic meat with the characteristic, mildly earthy flavour of venison. It is most commonly prepared as a whole roast or portioned into medallions that are quickly pan-seared. It pairs beautifully with red wine sauces, blueberries, plums or juniper berries. In Czech and European cuisine it is regarded as a true delicacy and is a popular choice for festive and celebratory dining. Proper preparation preserves its juiciness and delicate texture.

Vermicelli are thin, thread-like pasta originating from Italian cuisine, where the name translates as little worms. They are similar to spaghetti but noticeably thinner and more delicate. In Czech cooking, the equivalent is known as niťovky, short, fine noodles commonly added to clear soups and broths. Due to their minimal thickness, they cook in just 2-3 minutes and should be served immediately to prevent them from becoming mushy. They pair best with light olive oil-based or tomato sauces, seafood, or garlic. In Asian cuisines, the term vermicelli also refers to fine rice or glass noodles used in stir-fries and salads.