Czech cuisine (Czech: česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote (kompot). In Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes. The Czech cuisine is affected by German (for example-štrůdl-strudel), Austrian (for example řízek-snitzel), Slovakian (for example žemlovka or halušky s bryndzou), Polish (for example bigoš) and Magyar cuisine (for example guláš-goulash or klobásy-sausages).