{"id":7542,"date":"2020-03-09T14:23:19","date_gmt":"2020-03-09T12:23:19","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=7542"},"modified":"2020-03-09T14:23:19","modified_gmt":"2020-03-09T12:23:19","slug":"superhviezda-kuchyne","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/superhviezda-kuchyne\/","title":{"rendered":"Superhviezda kuchyne"},"content":{"rendered":"

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Polievka. Univerz\u00e1lne jedlo, ktor\u00e9 v\u00a0zimn\u00fdch d\u0148och zohreje, v\u00a0lete osvie\u017ei, dok\u00e1\u017ee zas\u00fdti\u0165 telo a pohladi\u0165 du\u0161u. Polievka vyvol\u00e1va pr\u00edjemn\u00e9 spomienky, vracia n\u00e1s do detstva, kedy mamy a\u00a0babky zasv\u00e4tene prisahali na vare\u0161ku, \u017ee \u201epolievka je z\u00e1klad\u201c! Presne tak, ako dnes prisah\u00e1me my…<\/em><\/p>\n

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\"\"<\/a>N\u00e1zvy polievok n\u00e1m mnoh\u00e9 napovedia – v\u00a0akej krajine je ich p\u00f4vod, z ak\u00fdch surov\u00edn boli pripraven\u00e9, ako vyzer\u00e1 ich konzistencia, sp\u00f4sob varenia a\u00a0mnohokr\u00e1t i\u00a0v\u00fdsledn\u00e1 podoba. Pho, ramen, consomm\u00e9, bor\u0161\u010d, minestrone, bouillabaisse, gumbo, bisque, v\u00fdvar \u010di da\u0161i, pri ka\u017edej si najsk\u00f4r nie\u010do pr\u00edjemn\u00e9 predstav\u00edme a\u00a0potom sa rozhodneme, na \u010do m\u00e1me pr\u00e1ve chu\u0165: na chutn\u00fd, \u010d\u00edry v\u00fdvar? Hust\u00fa polievku, v\u00a0ktorej stoj\u00ed ly\u017eica? Na o\u010distn\u00fa, lebo m\u00e1me za sebou n\u00e1ro\u010dn\u00e9 dni? Na studen\u00fa? Luxusn\u00fa, dlho \u0165ahan\u00fa v\u00a0hrnci, alebo r\u00fdchlu z\u00a0posledn\u00fdch chladni\u010dkov\u00fdch z\u00e1sob? Bezm\u00e4sit\u00fa? Raw, z\u00a0par\u00e1dneho k\u00faska m\u00e4sa, alebo veg\u00e1nsku? Tradi\u010dn\u00fa pod\u013ea receptu od babi\u010dky, alebo exotick\u00fa, ktor\u00e1 v\u00a0gastro sf\u00e9re pr\u00e1ve let\u00ed?<\/p>\n

Polievky s\u00fa, navy\u0161e, ve\u013emi osobn\u00e1 vec. Celkom presne vieme, kde n\u00e1m chutila ob\u013e\u00faben\u00e1 paradajkov\u00e1 polievka z\u00a0letn\u00fdch, na slnku dozret\u00fdch raj\u010d\u00edn. Pam\u00e4t\u00e1me si, ako n\u00e1m po n\u00e1ro\u010dnej ly\u017eova\u010dke \u0161makoval v\u00a0horskom hoteli zelerov\u00fd kr\u00e9m so syrov\u00fdm \u010dipsom (a t\u00fa\u017eili sme z\u00edska\u0165 recept od \u0161\u00e9fkuch\u00e1ra). S istotou vieme poveda\u0165, \u017ee najlep\u0161\u00ed v\u00fdvar s\u0155kame na n\u00e1v\u0161teve u\u00a0rodi\u010dov, stopercentne ozna\u010d\u00edme prstom na mape mesto, v\u00a0ktorom sme po\u010das dovolenky jedli najlep\u0161iu \u00e1zijsk\u00fa ostrokysl\u00fa a\u00a0donekone\u010dna pred v\u0161etk\u00fdmi taj\u00edme ob\u013e\u00faben\u00e9 miesto v\u00a0lese, kam chodievame na huby do chalup\u00e1rskej hubovej polievky. Je to ako spomienka. Sta\u010d\u00ed, \u017ee vezmeme do r\u00fak hlbok\u00fd tanier a\u00a0okam\u017eite vieme, ak\u00e1 polievka do\u0148 patr\u00ed. Mo\u017eno je to dedi\u010dstvo (ten tanier), mo\u017eno reflex a\u00a0mo\u017eno sa ve\u013eakr\u00e1t nevieme rozhodn\u00fa\u0165, ak\u00fa polievku tentoraz navari\u0165.<\/p>\n

Ema a\u00a0Emma Tekelyov\u00e9, dc\u00e9ra a\u00a0mama, polievkam vzdali \u00factu vo svojej najnov\u0161ej knihe Polievky, z\u00a0ktor\u00fdch sa chudne: \u201eKe\u010f minul\u00fd rok Ameri\u010dania nazvali polievku \u00b4nov\u00e1 \u0161\u0165ava\u00b4, ktor\u00e1\u00a0 pom\u00e1ha schudn\u00fa\u0165, zasmiali sme sa: Objavili tepl\u00fa vodu! My toti\u017e pozn\u00e1me jej \u00fa\u010dinky roky. Dnes sa v\u010faka m\u00f3dnemu fastfoodu na polievku zabudlo a \u013eudia sa \u010duduj\u00fa, \u017ee maj\u00fa na sebe viac tuku a v sebe viac nervozity. Polievka dok\u00e1\u017ee v prvom rade zas\u00fdti\u0165 a n\u00e1sledne zbavi\u0165 stresu. To je pre chudnutie z\u00e1klad. Polievkov\u00e1 strava zbav\u00ed telo tuku bez tr\u00e1penia a bez hladovania. M\u00e1 to jedin\u00fd f\u00edge\u013e, nie je polievka ako polievka. Mus\u00ed obsahova\u0165 tie spr\u00e1vne ingrediencie…\u201c<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a>Pa\u0161trn\u00e1kov\u00e1 polievka <\/strong><\/p>\n

Pa\u0161trn\u00e1k podobne ako petr\u017elen podporuje spa\u013eovanie podko\u017en\u00e9ho tuku, p\u00ed\u0161e sa v\u00a0knihe. Autorky s\u00fa\u010dasne dod\u00e1vaj\u00fa, \u017ee t\u00e1to zelenina pre\u010dis\u0165uje obli\u010dky, mo\u010dov\u00e9 cesty, vyla\u010fuje tr\u00e1venie a\u00a0prospieva i\u00a0pe\u010den\u00ed, v\u00a0ktorej sa \u0161tiepia tuky. Samotn\u00fd pa\u0161trn\u00e1k m\u00e1 ve\u013emi n\u00edzky obsah tuku, kr\u00e9movitos\u0165 tejto polievke teda dod\u00e1 kvalitn\u00e9 oby\u010dajn\u00e9 maslo.<\/p>\n

Potrebujeme:<\/strong> 500 g pa\u0161trn\u00e1ka, 2 stredne ve\u013ek\u00e9 \u0161alotky, 300 g oby\u010dajn\u00e9ho masla, 1 liter zeleninov\u00e9ho v\u00fdvaru, so\u013e, mlet\u00e9 \u010dierne korenie. Na dozdobenie polievky pou\u017eijeme lieskov\u00e9 orie\u0161ky, bylinkov\u00e9 pesto \u00e0\u00a0la salsa verde (ke\u0161u, vla\u0161sk\u00e9 orechy, petr\u017elenov\u00e1 v\u0148a\u0165, bazalka, so\u013e, parmez\u00e1n a\u00a0str\u00fa\u010dik cesnaku – v\u0161etko spolu rozotrieme v\u00a0ma\u017eiari do hladka alebo vymixujeme).<\/p>\n

Pr\u00edprava:<\/strong> Pa\u0161trn\u00e1k o\u010dist\u00edme a\u00a0nakr\u00e1jame na centimetrov\u00e9 kocky. \u0160alotky o\u0161\u00fapeme a\u00a0nakr\u00e1jame na drobno. V\u00a0hlb\u0161om a\u00a0vy\u0161\u0161om hrnci najsk\u00f4r rozpust\u00edme maslo, na \u0148om podus\u00edme \u0161alotku, prid\u00e1me pa\u0161trn\u00e1k a\u00a0pomaly nech\u00e1me v\u0161etko spolu konfitova\u0165 na miernom ohni (podstatou konfitovania je pomal\u00e9 varenie pri n\u00edzkej teplote). Uvaren\u00fd pa\u0161trn\u00e1k zalejeme hor\u00facim v\u00fdvarom zo zeleniny, rozmixujeme ty\u010dov\u00fdm mix\u00e9rom do hladka a\u00a0pod\u013ea potreby dosol\u00edme \u010di dokoren\u00edme. Pod\u00e1vame dozdoben\u00e9 zelen\u00fdm pestom, pr\u00edpadne aj s lieskovcami, ktor\u00e9 nasucho opra\u017e\u00edme na panvici.<\/p>\n

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Tajomstvo dobrej polievky<\/strong><\/p>\n

V\u00fdvar je z\u00e1kladom pre v\u00e4\u010d\u0161inu polievok alebo om\u00e1\u010dok, v\u017edy pripraven\u00fd pozdvihn\u00fa\u0165 ich chu\u0165 alebo ar\u00f3mu a\u00a0zv\u00fd\u0161i\u0165 nutri\u010dn\u00fa hodnotu. Pripravi\u0165 si vopred dobr\u00fd v\u00fdvar je z\u00e1le\u017eitos\u0165ou zop\u00e1r surov\u00edn (hov\u00e4dzie m\u00e4so, hydinov\u00e9 m\u00e4so, ryby, divina, zelenina, bylinky, koreniny) a\u00a0nieko\u013ek\u00fdch hod\u00edn, kedy pod pokrievkou prebubl\u00e1va prakticky s\u00e1m. Bled\u0161\u00ed v\u00fdvar dosiahneme pou\u017eit\u00edm kurac\u00edch kost\u00ed a\u00a0drobkov, pr\u00edpadne kost\u00ed a\u00a0zvy\u0161kov kuracieho m\u00e4sa, sta\u010d\u00ed v\u0161etko vlo\u017ei\u0165 do hrnca spolu so zeleninou (mrkva, zeler, cibu\u013ea…), zv\u00e4zkom byliniek, klin\u010dekom a\u00a0zrnie\u010dkami \u010dierneho korenia. Privedieme do varu a\u00a0var\u00edme na miernom ohni 2 a\u017e 3 hodiny. Penu, ktor\u00e1 sa tvor\u00ed po\u010das varu na hladine polievky, jednoducho odstra\u0148ujeme nabera\u010dkou a\u00a0napokon v\u00fdvar sced\u00edme a\u00a0nech\u00e1me vychladn\u00fa\u0165. V\u00a0chladni\u010dke vydr\u017e\u00ed takto pripraven\u00fd na \u010fal\u0161ie pou\u017eitie cca 3 dni (v mrazni\u010dke a\u017e mesiac). Tmav\u00fd v\u00fdvar priprav\u00edme z\u00a0hov\u00e4dz\u00edch kost\u00ed (pr\u00edpadne te\u013eac\u00edch). E\u0161te intenz\u00edvnej\u0161iu chu\u0165 z\u00edska vtedy, ke\u010f kosti pred varen\u00edm asi na 45 min\u00fat pe\u010dieme v\u00a0tr\u00fabe pri teplote 230 \u00b0C. Uprostred pe\u010denia k\u00a0nim prid\u00e1me zeleninu (zeler, mrkva, p\u00f3r, cibu\u013ea…) a\u00a0v\u0161etko podlejeme vodou. Po dope\u010den\u00ed prenesieme kosti aj zeleninu do hrnca, prid\u00e1me vodu, zv\u00e4zok byliniek, gu\u013e\u00f4\u010dky \u010dierneho korenia,\u00a0ly\u017eicu paradajkov\u00e9ho pretlaku a\u00a0var\u00edme 3 – 4 hodiny. Sced\u00edme, nech\u00e1me vychladn\u00fa\u0165 a\u00a0odlo\u017e\u00edme do chladni\u010dky.<\/p>\n

Podobn\u00fdm sp\u00f4sobom si mo\u017eno pripravi\u0165 aj v\u00fdvar z\u00a0r\u00fdb – pou\u017eijeme ryby s\u00a0bielym m\u00e4som a\u00a0kos\u0165ami, odstr\u00e1nime v\u0161ak \u017eiabre a\u00a0o\u010di, prid\u00e1me kore\u0148ov\u00fa zeleninu, bobkov\u00fd list, korenie a\u00a0vodu (niekto r\u00e1d prid\u00e1va aj poh\u00e1r bieleho v\u00edna) a\u00a0povar\u00edme maxim\u00e1lne 30 min\u00fat (inak zhorkne). Divinov\u00fd v\u00fdvar priprav\u00edme obdobne \u2013 kosti najsk\u00f4r opra\u017e\u00edme v\u00a0hrnci na masle, prid\u00e1me kore\u0148ov\u00fa zeleninu, koreniny a\u00a0vodu. Po dvoch hodin\u00e1ch preced\u00edme a\u00a0nech\u00e1me vychladn\u00fa\u0165. \u0160peci\u00e1lnym druhom v\u00fdvaru je consomm\u00e9 – z\u00e1klad v\u00a0podobe kuracieho, te\u013eacieho alebo hov\u00e4dzieho m\u00e4sa a\u00a0zeleniny ost\u00e1va, prid\u00e1vaj\u00fa sa do\u0148 v\u0161ak okrem zeleniny aj vaje\u010dn\u00e9 bielky. Tie vytvoria spolu s\u00a0penou na povrchu v\u00fdvaru ak\u00fasi \u201ek\u00f4rku\u201c, ktor\u00e1 sa na z\u00e1ver nabera\u010dkou rozru\u0161\u00ed a\u00a0v\u00fdvar sa preced\u00ed.<\/p>\n

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\"\"<\/a>Polievka minestrone<\/strong><\/p>\n

Polievka Talianov, s\u00fdta,\u00a0v\u00fd\u017eivn\u00e1 a z\u00e1rove\u0148 ide\u00e1lna na pre\u010distenie \u010driev. \u201eS\u00fa v\u00a0nej huby, ktor\u00e9 v\u00a0sebe maj\u00fa minimum tukov,\u201c hovor\u00ed Ema Tekelyov\u00e1, \u201ea to\u013eko bielkov\u00edn ako strukoviny. Obsahuj\u00fa a\u017e 90 % vody a\u00a0vl\u00e1kniny, vyvol\u00e1vaj\u00fa pocit s\u00fdtosti a\u00a0s\u00fa ide\u00e1lne na budovanie svalovej hmoty.\u201c Ema aj Emma kr\u00e1jaj\u00fa do tejto polievky v\u017edy \u010derstv\u00e9 paradajky aj so \u0161upkou, kr\u00e1tkym varen\u00edm sa z\u00a0nich to\u013eko nestr\u00e1caj\u00fa hodnotn\u00e9 l\u00e1tky.<\/p>\n

Potrebujeme:<\/strong> 1 cibu\u013eu, 2 stredne ve\u013ek\u00e9 cukety, 4 zrel\u00e9 sladk\u00e9 paradajky (alebo mimo sez\u00f3ny paradajky z\u00a0konzervy), 3 stonky stopkov\u00e9ho zeleru, 15 cm p\u00f3ru, konzervu bielej maslovej fazule, 0,5 litra dom\u00e1ceho paradajkov\u00e9ho pretlaku, 1,5 litra zeleninov\u00e9ho v\u00fdvaru, hrs\u0165 celozrnn\u00fdch \u0161pagiet, s\u00f3jov\u00fa om\u00e1\u010dku, 1\/2 \u010cL kurkumy, olivov\u00fd olej, so\u013e, \u010dierne korenie, 2 vetvi\u010dky tymianu, dom\u00e1ce zelen\u00e9 pesto, tekvicov\u00fd olej.<\/p>\n

Pr\u00edprava:<\/strong> Cibu\u013eu osma\u017e\u00edme na olivovom oleji. Prid\u00e1me s\u00f3jov\u00fa om\u00e1\u010dku a\u00a0cukinu nakr\u00e1jan\u00fa na koc\u00f4\u010dky, kr\u00e1tko orestujeme a\u00a0zalejeme zeleninov\u00fdm v\u00fdvarom. Do zmesi prid\u00e1me paradajky, ktor\u00e9 sme umyli a\u00a0nakr\u00e1jali na kocky, \u010falej zeler i\u00a0p\u00f3r nakr\u00e1jan\u00fd na kolieska. Prid\u00e1me pretlak a\u00a0fazu\u013eu z\u00a0konzervy. Osol\u00edme, okoren\u00edme mlet\u00fdm koren\u00edm a\u00a0prid\u00e1me e\u0161te kurkumu a\u00a0tymian. Polievku var\u00edme tak dlho, k\u00fdm cuketa a\u00a0zeler nezm\u00e4kn\u00fa. Na z\u00e1ver do polievky hod\u00edme pol\u00e1man\u00e9 celozrnn\u00e9 \u0161pagety a\u00a0nech\u00e1me polievku d\u00f4js\u0165. Pri pod\u00e1van\u00ed ozdob\u00edme ka\u017ed\u00fd tanier tro\u0161kou pesta a\u00a0kvapkami tekvicov\u00e9ho oleja. Ema Tekelyov\u00e1: \u201eCuketa nem\u00e1 na chu\u0165 polievky \u017eiaden vplyv, splynie v\u00a0nej prirodzene s\u00a0ostatnou zeleninou a\u00a0pom\u00f4\u017ee v\u00a0boji s\u00a0podko\u017en\u00fdm tukom.\u201c<\/p>\n

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Takmer zabudnut\u00e9 recepty<\/strong><\/p>\n

Na\u0161i predkovia na pr\u00edpravu polievok nevyu\u017e\u00edvali len vlastn\u00e9 z\u00e1hradky, ale i\u00a0to, \u010do r\u00e1stlo za plotmi. Neb\u00e1li sa navari\u0165 polievku z\u00a0p\u0155h\u013eavy, na jar zberali medved\u00ed cesnak alebo \u0161\u0165ave\u013e na pr\u00edvarky, ba v\u00a0kapustniciach sa u\u00a0nich neraz objavili i\u00a0\u017eabacie stehienka. Tradi\u010dne sa v\u00a0na\u0161ich kuchyniach varila h\u0155stkov\u00e1, polievka zo such\u00e9ho hrachu, s\u00fdta fazu\u013eov\u00e1 s\u00a0kore\u0148ovou zeleninou, cesna\u010dka, \u0161o\u0161ovicov\u00e1 polievka \u010di kapustnica, ale objavili sa aj polievkov\u00e9 \u201e\u0161p\u00e9cie\u201c, na ktor\u00e9 sa dnes pomali\u010dky zab\u00fada. V\u00a0mnoh\u00fdch regi\u00f3noch sa objavovala syrn\u00e1 polievka, navaren\u00e1 zo syrov alebo tvarohu a\u00a0doslova ako liek v\u00a0\u010dase chor\u00f4b a\u00a0vysilenia p\u00f4sobila i\u00a0polievka pripraven\u00e1 z\u00a0piva. Hladovica bola pln\u00e1 \u00faden\u00e9ho m\u00e4sa a\u00a0kyslej kapusty, po takej polievke istotne nikomu \u017eaby v\u00a0bruchu nek\u0155kali, no a\u00a0po \u0165a\u017ekom dni zav\u0155\u0161enom f\u013ea\u0161kou p\u00e1len\u00e9ho, chlapom ve\u013emi dobre padla tzv. korhe\u013esk\u00e1 kapustnica. Polievky a\u00a0pr\u00edvarky boli spo\u010diatku jednoduch\u0161ie, \u010dasto sa v\u00a0nich str\u00e1cal star\u0161\u00ed chlieb a\u00a0ostatky zo z\u00e1sob, postupne v\u0161ak kuch\u00e1rky svoje v\u00fdtvory ozvl\u00e1\u0161t\u0148ovali v\u0161akovak\u00fdmi z\u00e1varkami a\u00a0vlo\u017ekami. V\u00a0polievke pl\u00e1vali pe\u010de\u0148ov\u00e9 knedli\u010dky, m\u00e4sov\u00e9 pir\u00f4\u017eky, halu\u0161ky s\u00a0pridan\u00fdm hov\u00e4dz\u00edm \u0161pikom, lievanka z\u00a0vaj\u00ed\u010dka a\u00a0hrubej m\u00faky, vajcov\u00e1 \u010di \u0161unkov\u00e1 sadlina…<\/p>\n

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\"\"<\/a>\u0160pen\u00e1tov\u00e1 polievka <\/strong><\/p>\n

T\u00e1to farba i\u00a0konzistencia je doslova synonymom jari, novej sily a\u00a0energie. Polievka zo \u0161pen\u00e1tu m\u00e1 m\u00e1lo kal\u00f3ri\u00ed, ale mno\u017estvo vl\u00e1kniny, v\u00e1pnika, zinku i\u00a0kyseliny listovej. Jej konzum\u00e1ciou sa roz\u017eiari ple\u0165, nechty z\u00edskaj\u00fa pevnos\u0165 a\u00a0vlasy hustotu.<\/p>\n

Potrebujeme:<\/strong> 500 g \u010derstv\u00e9ho listov\u00e9ho \u0161pen\u00e1tu, 1 \u0161alotku alebo 10 cm p\u00f3ru, 1 str\u00fa\u010dik cesnaku, 1 liter zeleninov\u00e9ho v\u00fdvaru, 2 stredne ve\u013ek\u00e9 zemiaky, 2 stonky \u010derstvej bazalky, parmez\u00e1n na dochutenie, \u010dierne korenie, so\u013e, \u0161tipku mlet\u00e9ho \u010dili, \u0161tipku kurkumy, mu\u0161k\u00e1tov\u00fd orie\u0161ok, olivov\u00fd olej, smotanu na varenie.<\/p>\n

Pr\u00edprava:<\/strong> \u0160alotku (alebo p\u00f3r) nakr\u00e1jame na drobno a\u00a0orestujeme v\u00a0hrnci na ly\u017eici oleja. Prid\u00e1me roztla\u010den\u00fd cesnak a\u00a0po chv\u00ed\u013eke dusenia aj dva o\u0161\u00fapan\u00e9 zemiaky, nakr\u00e1jan\u00e9 na men\u0161ie kocky. V\u0161etko spolu premie\u0161ame a\u00a0restujeme. \u0160pen\u00e1tov\u00e9 listy opl\u00e1chneme pod te\u010d\u00facou vodou, prid\u00e1me ich do hrnca k\u00a0zelenine a\u00a0ochut\u00edme so\u013eou a\u00a0\u010derstvo pomlet\u00fdm koren\u00edm. Nech\u00e1me \u0161pen\u00e1t pod pokrievkou spari\u0165, k\u00fdm strat\u00ed svoj objem a\u00a0pust\u00ed vodu. Zalejeme v\u00fdvarom, do hrnca vlo\u017e\u00edme tuh\u00fd kon\u010dek parmez\u00e1nu a\u00a0pod pokrievkou var\u00edme dovtedy, k\u00fdm zemiaky celkom nezm\u00e4kn\u00fa. Prid\u00e1me natrhan\u00fa bazalku. Na z\u00e1ver \u0161pen\u00e1tov\u00fa polievku rozmixujeme do hladka, prilejeme smotanu na varenie (kr\u00e9mov\u00e1 smotana na varenie polievku pr\u00edjemne zahust\u00ed aj bez m\u00faky), dochut\u00edme str\u00fahan\u00fdm parmez\u00e1nom a\u00a0nech\u00e1me prevrie\u0165. V\u00a0pr\u00edpade potreby e\u0161te dochut\u00edme so\u013eou a\u00a0koren\u00edm a\u00a0tepl\u00fa polievku hne\u010f pod\u00e1vame.<\/p>\n

Emin a\u00a0Emmin tip:<\/strong> \u201eZeleninov\u00e9 a m\u00e4sov\u00e9 v\u00fdvary s\u00fa bez preh\u00e1\u0148ania z\u00e1kladom dobrej polievky. Dobr\u00e9mu v\u00fdvaru z\u00a0m\u00e4sa a\u00a0zo zeleniny u n\u00e1s nesmie ch\u00fdba\u0165 ve\u013ea kore\u0148ovej zeleniny, kel, cesnak, kus z\u00e1zvoru a cibu\u013ea, ktor\u00e1 sa ne\u0161\u00fape, iba o\u010dist\u00ed, aby sfarbila polievku do zlato\u017elta. A potom trojfarebn\u00e9 alebo \u010dierne a nov\u00e9 korenie. V\u00fdvar nevar\u00edme, len ho\u00a0 \u201e\u0165ah\u00e1me\u201c dlho na miernom ohni, aj dve hodiny. Vylep\u0161ov\u00e1kom na z\u00e1ver je mal\u00e1 k\u00e1vov\u00e1 ly\u017ei\u010dka jabl\u010dn\u00e9ho octu alebo ko\u0148aku, ktor\u00e1 dod\u00e1 v\u00fdvaru chu\u0165 a z\u00e1rove\u0148 podpor\u00ed jeho silu. V\u00fdvar si rob\u00edme do z\u00e1soby. Vydr\u017e\u00ed v chladni\u010dke cca tri dni, zvy\u0161ok mraz\u00edme a usklad\u0148ujeme v praktick\u00fdch n\u00e1dobk\u00e1ch v mrazni\u010dke.\u201c<\/p>\n

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Aj o\u010di potrebuj\u00fa jes\u0165<\/strong><\/p>\n

Sta\u010d\u00ed len zop\u00e1r drobnost\u00ed na z\u00e1ver a\u00a0z\u00a0oby\u010dajne vyzeraj\u00facej polievky m\u00e1me na tanieri odrazu hotov\u00fd skvost. Jedia hlavne o\u010di, vrav\u00ed star\u00e1 m\u00fadros\u0165 a\u00a0na to by sme ur\u010dite nemali zab\u00fada\u0165. Chu\u0165ovo bohat\u00e9 polievky sta\u010d\u00ed vy\u0161perkova\u0165 u\u017e iba \u010d\u00edmsi jemn\u00fdm, prieh\u013eadn\u00fdm a\u00a0\u013eahk\u00fdm polievkam zasa sved\u010d\u00ed aj \u010dosi \u201epikantnej\u0161ie\u201c a\u00a0bohat\u0161ie. O\u00a0\u010dom vlastne hovor\u00edme? Napr\u00edklad o zv\u00e4zku byliniek, ktor\u00e9 nasek\u00e1me a\u00a0ulo\u017e\u00edme do stredu alebo k\u00a0okrajom taniera. \u010cerstv\u00e9 b\u00fdvaj\u00fa v\u017edy chu\u0165ovo v\u00fdraznej\u0161ie ako su\u0161en\u00e9 (petr\u017elen, koriander, pa\u017e\u00edtka, k\u00f4por, \u0161alvia, at\u010f…). Polievku pozdvihne i\u00a0zelenina nakr\u00e1jan\u00e1 na julienne p\u00e1siky alebo v\u00a0tvare koliesok \u010di in\u00fdch tvarov (de\u0165om sa iste zap\u00e1\u010dia kvietky alebo hviezdi\u010dky mrkvy \u010di inej zeleniny). \u00da\u017easne chutia chrumkav\u00e9 krut\u00f3niky dom\u00e1ceho kv\u00e1skov\u00e9ho chleb\u00edka, ope\u010den\u00e9 na tro\u0161ke masla, tradi\u010dnou ozdobou je str\u00fahan\u00fd syr, opra\u017een\u00e9 orie\u0161ky alebo semia\u010dka. Ni\u010d nepokaz\u00edme ani jedl\u00fdmi l\u00edstkami kvetov, nastr\u00fahanou citr\u00f3novou k\u00f4rou alebo mlet\u00fdm koren\u00edm, no a\u00a0smotana \u010di ly\u017eica jogurtu ozvl\u00e1\u0161tni najm\u00e4 jednofarebn\u00e9 a\u00a0kr\u00e9mov\u00e9 polievky, ktor\u00fdch chu\u0165 sa tak z\u00e1rove\u0148 o\u00a0\u010dosi zjemn\u00ed. Nezab\u00fadajme ani na dom\u00e1ce pest\u00e1, balzamikov\u00fd ocot, tofu, tempeh, m\u00e4sov\u00e9 gu\u013eky, po\u0161\u00edrovan\u00e9 alebo uvaren\u00e9 slepa\u010die a\u00a0prepeli\u010die vaj\u00ed\u010dka, zeleninov\u00e9 \u010dipsy alebo kl\u00ed\u010dky a\u00a0v\u00fdhonky, ktor\u00e9 sa odd\u00e1vna pova\u017euj\u00fa za \u00fa\u017easn\u00fa superpotravinu… Ka\u017ed\u00e1 pos\u00fdpka premen\u00ed aj star\u00fa zn\u00e1mu polievku na \u010dosi nov\u00e9 a\u00a0hodn\u00e9 ochutnania, sta\u010d\u00ed len vzia\u0165 do \u00favahy, \u010di n\u00e1m ide aj o\u00a0kal\u00f3rie, alebo potrebujeme doda\u0165 jedlu \u017eiviny \u010di origin\u00e1lny v\u00fdzor.<\/p>\n

 <\/p>\n

\"\"<\/a>P\u00f3rkov\u00e1 polievka<\/strong><\/p>\n

T\u00e1to polievka je nen\u00e1ro\u010dn\u00e1 na pr\u00edpravu, hotov\u00e1 doslova za p\u00e1r min\u00fat a\u00a0pritom tak ve\u013emi lahodn\u00e1. Jej chu\u0165 pote\u0161\u00ed ka\u017ed\u00e9ho, navy\u0161e podpor\u00ed \u010dinnos\u0165 n\u00e1\u0161ho tr\u00e1viaceho syst\u00e9mu a\u00a0pre\u010dist\u00ed \u010drev\u00e1, \u010do v\u00a0tomto predjarnom obdob\u00ed n\u00e1\u0161 organizmus zaiste uv\u00edta.<\/p>\n

Potrebujeme:<\/strong> 2 stredne ve\u013ek\u00e9 zemiaky, 1 p\u00f3r, 1 mrkvu, 1,5 litra zeleninov\u00e9ho v\u00fdvaru, 1 PL masla, 1 PL citr\u00f3novej \u0161\u0165avy, so\u013e, mlet\u00e9 \u010dierne korenie, viazani\u010dku petr\u017elenovej v\u0148ate.<\/p>\n

Pr\u00edprava:<\/strong> Zemiaky a\u00a0mrkvu o\u0161\u00fapeme, umyjeme pod te\u010d\u00facou vodou a\u00a0nakr\u00e1jame na rovnak\u00e9 kocky. V\u00a0hrnci rozpust\u00edme maslo, zeleninu na \u0148om orestujeme a\u00a0prid\u00e1me aj polovicu p\u00f3ru, ktor\u00fd sme vopred o\u010distili a\u00a0nakr\u00e1jali na kolieska. Ochut\u00edme so\u013eou, mlet\u00fdm koren\u00edm, zalejeme zeleninov\u00fdm v\u00fdvarom a\u00a0v\u0161etko spolu dus\u00edme prikryt\u00e9 pokrievkou. Ke\u010f je zelenina m\u00e4kk\u00e1, hrniec odstav\u00edme z\u00a0plame\u0148a a\u00a0polievku rozmixujeme na kr\u00e9m lahodnej konzistencie. Zvy\u0161ok p\u00f3ru nakr\u00e1jame na rezance, vlo\u017e\u00edme do polievky a\u00a0e\u0161te raz v\u0161etko spolu prevar\u00edme. Pred pod\u00e1van\u00edm polievku dozdob\u00edme nasekanou petr\u017elenovou v\u0148a\u0165ou a\u00a0dochut\u00edme \u010derstvou citr\u00f3novou \u0161\u0165avou.<\/p>\n

Pre\u010d\u00edtajte si:<\/strong> Emma a\u00a0Ema Tekelyov\u00e9: Polievky, z\u00a0ktor\u00fdch sa chudne.<\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v marcovom \u010d\u00edsle MIAU (2020)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Polievka. Univerz\u00e1lne jedlo, ktor\u00e9 v\u00a0zimn\u00fdch d\u0148och zohreje, v\u00a0lete osvie\u017ei, dok\u00e1\u017ee zas\u00fdti\u0165 telo a pohladi\u0165 du\u0161u. Polievka vyvol\u00e1va pr\u00edjemn\u00e9 spomienky, vracia n\u00e1s do detstva, kedy mamy a\u00a0babky zasv\u00e4tene prisahali na vare\u0161ku, \u017ee \u201epolievka je z\u00e1klad\u201c! Presne tak, ako dnes prisah\u00e1me my…   N\u00e1zvy polievok n\u00e1m mnoh\u00e9 napovedia – v\u00a0akej krajine je ich p\u00f4vod, z […]<\/p>\n","protected":false},"author":3,"featured_media":7545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,9],"tags":[],"class_list":["post-7542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-marec-2020","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=7542"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7542\/revisions"}],"predecessor-version":[{"id":7551,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7542\/revisions\/7551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/7545"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=7542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=7542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=7542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}