The spring menu features light meals like salads after the heavier winter eating. Common spring dishes include vegetable soup, lamb shank in red wine, and Easter lamb. A rabbit dish is made by searing rabbit thighs then removing them to sauté onions, celery and carrots. Mustard, sugar and vinegar are added along with flour. The thighs are returned to the pot with chicken broth and baked. The sauce is reduced and passed through a sifter before adding cream, salt and pepper to serve over dumplings.

1. The spring is time, when the
nature awakes and fills your
kitchen with fresh herbs,
vegetable and meat.
After winter overeating
is time for some salads
and other light meals.
Next things which change
our diet are holidays like
carnival and Easter.
Czech spring menu
Spring vegetable soup
Lamb shank in red wine
Easter lamb
Rabbit in cream
6 rabbit thighs 2 spoon of flour
700 ml chicken broth spoon of mustard
250 g butter 100 g onion
140 g carrot 140 g celery
1.5 spoon vinegar 1.5 spoon of sugar
200 ml cream 60 g fat
Melt some butter In huge pot. Add some
bay leaf, allspice, pepper and thyme. Then
lard rabbit thighs with fat and stir-fry
it. Then remove the thighs and add some
onion, celery and carrot to boiled butter.
Stir-fry it for a moment and add mustard,
sugar and vinegar, sprinkle it with flour.
Stir-fry it and return the thighs to the pot.
Pour chicken broth to the pot and put it
into oven.
After 40 minutes put the pot on cooker
, remove the meat again and make
a reduction of sauce. Pass it through
sifter. Add Cream, salt, pepper and
cook it for short time. Serve it
with cup dumplings.