The nature of the Šumava Mountains (Bohemian Forest), inviting in winter mainly for downhill and cross-country skiing, is no less attractive than local cuisine. Should you come to this area, do not forget about tasting some of regional specialties. Mushroom from local forests are one of basic ingredients, being indispensable part of the local variety of kulajda, delicious thick soup. You can try it using our recipe. Another great soup from the region, made of broth and vegetables, is duck kaldoun. Most famous local sweet dish is trhanec, pancake made of simple dough cut in pieces and garnished with almonds, caramelized sugar and ideally with forest fruit, though raisins in rum can also be used. When visiting the area, you should definitely try potato-dough zelníky, offered for example in the Srní Hotel, Czech Specials certified restaurant located in the very heart of the Šumava National Park. Alternatively, you can try preparing them yourselves at home. The basis is yeast dough: mix 1,5 cube of yeast, some lukewarm milk and sugar and let the mixture ferment. Then mix 2 eggs, 60 g butter and pinch of salt, add glass of milk, about 400 g fine wheat flour and finely grated potatoes (700 g) with the fermented yeast. Divide the dough into small circles, fill them with 250 g sour cabbage stewed with fried onion, salt, cumin, sugar and cubes of bacon (200 g). Wrap the dough as buchteln are wrapped and let about 20 minutes raise. Bake in preheated oven for about 20 minutes.