{"id":9908,"date":"2022-03-09T10:40:08","date_gmt":"2022-03-09T08:40:08","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=9908"},"modified":"2022-03-09T10:40:08","modified_gmt":"2022-03-09T08:40:08","slug":"soupculture-polievka-to-go","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/soupculture-polievka-to-go\/","title":{"rendered":"Soupculture – Polievka to go"},"content":{"rendered":"

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Streetfood m\u00f4\u017ee ma\u0165 mno\u017estvo pod\u00f4b: kebab, tacos, japonsk\u00e9 ta\u0161ti\u010dky gyoza, hamburger, hot dog, pastrami sendvi\u010d, belgick\u00e9 hranol\u010deky, palacinky na sladko i\u00a0na slano, v\u00a0podstate ak\u00e9ko\u013evek pouli\u010dn\u00e9 jedlo, s\u00a0\u010d\u00edm sa vonku, ke\u010f ste v\u00a0pohybe, nemus\u00edte pr\u00edli\u0161 babra\u0165, ide\u00e1lne do ruky, ide\u00e1lne bez pr\u00edboru. Tak\u017ee ni\u010d pre polievkomilcov, poviete si, aj ke\u010f… \u017de sa d\u00e1 chlipka\u0165 polievka bez ly\u017ei\u010dky a\u00a0dokonca i\u00a0bez misky, na to tu m\u00e1me koncept Soupculture – vegetari\u00e1nske polievky v\u00a0jedl\u00fdch poh\u00e1rikoch. \u017diaden riad, \u017eiaden odpad. Bez pr\u00edboru a v\u00a0pohybe.<\/em><\/p>\n

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

Zjes\u0165 v\u0161etko do poslednej omrvinky – v\u00a0Soupculture to plat\u00ed obrazne i\u00a0doslova. Po\u010fme na to, vyberte si konkr\u00e9tnu kr\u00e9mov\u00fa polievku: \u0161o\u0161ovicov\u00fa, bryndzov\u00fa, cviklovo-feniklov\u00fa, \u0161pen\u00e1tov\u00fa, hr\u00e1\u0161kov\u00fa s\u00a0mand\u013eami, bakla\u017e\u00e1nov\u00fa s\u00a0tahini, cesnakov\u00fa so \u0161afranom, africk\u00fa ara\u0161idov\u00fa, pivn\u00fa s\u00a0\u010dedarom, slovensk\u00fa kapustnicu, ukrajinsk\u00fd bor\u0161\u010d, tosk\u00e1nsku so syrom pecorino, paradajkov\u00fa s\u00a0parmez\u00e1nom, pa\u0161trn\u00e1kov\u00fa s\u00a0hru\u0161kou, ru\u017eov\u00e9 gazpacho, hokkaidov\u00fa na viacero sp\u00f4sobov, napr\u00edklad hokkaido-bat\u00e1tov\u00fa, hokkaidov\u00fa s\u00a0kar\u00ed \u010di hokkaidov\u00fa s\u00a0h\u013euzovkov\u00fdm pestom… Dobre, sta\u010d\u00ed (a\u00a0to sme akur\u00e1t tak v\u00a0jednej tretine), jasn\u00e9, \u017ee nie v\u0161etky naraz, ka\u017ed\u00fd de\u0148 m\u00e1te na v\u00fdber zo \u0161tyroch druhov polievok (z nich \u0161o\u0161ovicov\u00e1 je st\u00e1lica), ktor\u00e9 si nech\u00e1te naserv\u00edrova\u0165 v\u00a0poh\u00e1riku. Poh\u00e1riku, ktor\u00fd sa d\u00e1 zjes\u0165, z\u00a0chlebov\u00e9ho cesta, r\u00f4znych farieb a s\u00a0r\u00f4znymi pr\u00edchu\u0165ami: cesnakovou, cibu\u013eovou, so su\u0161en\u00fdmi paradajkami, kurkumovou, \u0161pen\u00e1tovou, olivovou… S\u0155kate hor\u00facu polievku a\u00a0popritom ujed\u00e1te z\u00a0chlebov\u00e9ho t\u00e9glika, \u201eall in one\u201c, v\u0161etko v\u00a0jednej ruke, ak\u00e9 jednoduch\u00e9, poviete si. Len\u017ee aj tie najjednoduch\u0161ie veci mus\u00ed najprv niekto vymyslie\u0165.<\/p>\n

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Hokkaidovo-c\u00edcerov\u00e9 kar\u00ed<\/strong><\/p>\n

\u201ePolievka, ktor\u00e1 je ve\u013emi\u00a0<\/strong>\u00a0<\/strong>bohat\u00e1 na chu\u0165, s\u00fdta a\u00a0\u017eiarivo \u017elt\u00e1, pln\u00e1 energie.\u201c<\/strong><\/p>\n

Potrebujeme:<\/strong> 100 g cibule, 130 g mrkvy, 100 g c\u00edceru, 500 g tekvice Hokkaido, 200 g paradajok, 2 str\u00fa\u010diky cesnaku, 10 g z\u00e1zvoru, 250 ml kokosov\u00e9ho mlieka, \u0161koricu, kar\u00ed, so\u013e, \u010dierne korenie pod\u013ea chuti.<\/p>\n

Pr\u00edprava:<\/strong> Na oleji opra\u017e\u00edme cibu\u013eu, mrkvu, cesnak a z\u00e1zvor. Prid\u00e1me koreniny, nakr\u00e1jan\u00e9 paradajky a\u00a0na kocky nakr\u00e1jan\u00fa tekvicu a zalejeme vodou. C\u00edcer, namo\u010den\u00fd cez noc vo vode, uvar\u00edme.\u00a0Ke\u010f tekvica zm\u00e4kne, zalejeme ju kokosov\u00fdm mliekom, povar\u00edme e\u0161te 5 min\u00fat a zmixujeme. Pod\u00e1vame s limetkou.<\/p>\n

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

\"\"<\/a>H\u013ead\u00e1 sa diera na trhu <\/strong><\/p>\n

Asi 80 % v\u0161etk\u00fdch receptov, ktor\u00e9 na svojom kulin\u00e1rskom playliste uv\u00e1dza slovensk\u00e1 vetva Soupculture (aktu\u00e1lne by ste ich napo\u010d\u00edtali vy\u0161e 60), vymyslela a\u00a0do dokonalosti dotiahla Nataliia Baran osobne. Teraz by sa \u017eiadalo nap\u00edsa\u0165, lebo tak to v\u00a0\u00faspe\u0161n\u00fdch biznis stork\u00e1ch zvy\u010dajne chod\u00ed, ako kreat\u00edvna Nataliia popri svojej ka\u017edodennej (spravidla nudnej) pr\u00e1ci po ve\u010deroch doma kuchtila polievky tis\u00edc a\u00a0jednej chuti. Sk\u00fa\u0161ala, ochutn\u00e1vala, experimentovala, zdokona\u013eovala, \u010dosi odobrala, nie\u010do zavrhla, in\u00e9 zasa pridala, menila konzistenciu, mno\u017estvo \u010di skladbu pou\u017eit\u00fdch surov\u00edn. To v\u0161etko by bola pravda, akur\u00e1t \u010dasov\u00e9 rel\u00e1cie mus\u00edme obr\u00e1ti\u0165 hore nohami. Toti\u017e Nataliia chodieva do pr\u00e1ce z\u00e1sadne ve\u010der a\u00a0v\u00f4bec sa ned\u00e1 poveda\u0165, \u017ee by ju pr\u00e1ca nudila, pr\u00e1ve naopak – svoje husle miluje a\u00a0p\u00f4sobenie v orchestri Opery \u0160t\u00e1tneho Divadla Ko\u0161ice pova\u017euje za jednu z\u00a0najlep\u0161\u00edch vec\u00ed, ktor\u00e1 sa jej v\u00a0\u017eivote mohla sta\u0165. Ke\u010f sa spolu s\u00a0man\u017eelom Sergiim Gavrylkom, ktor\u00fd \u0161tudoval hru na lesn\u00fd roh (takisto ako ona na kyjevskej hudobnej akad\u00e9mii), vybrali na konkurz do ko\u0161ick\u00e9ho divadla, ani jeden z\u00a0nich netu\u0161il, ako ve\u013emi sa im t\u00fdm zmen\u00ed \u017eivot. Obidvaja uspeli, bolo teda rozhodnut\u00e9. Nov\u00fdm domovom mlad\u00e9ho ukrajinsk\u00e9ho p\u00e1ru sa stala v\u00fdchodoslovensk\u00e1 metropola. To bolo v\u00a0roku 2014. Ich prv\u00e9 dojmy? \u201eDo Ko\u0161\u00edc sme pri\u0161li z\u00a0ve\u013ek\u00e9ho mesta, ve\u010f Kyjev m\u00e1 takmer tri mili\u00f3ny obyvate\u013eov,\u201c spom\u00edna Nataliia. \u201eKyjev nikdy nesp\u00ed, pulzuje neskuto\u010dnou energiou vo dne i\u00a0v noci, tak\u017ee Ko\u0161ice na n\u00e1s sprvu p\u00f4sobili ako tak\u00e1 mal\u00e1 o\u00e1za pokoja – ich pr\u00e1zdne ve\u010dern\u00e9 ulice, v\u00a0nede\u013eu k\u013eud a\u00a0ticho ako v\u00a0kostole… M\u00f4jmu naturelu to v\u0161ak perfektne vyhovovalo, ja som si Ko\u0161ice hne\u010f ob\u013e\u00fabila, od za\u010diatku som sa tu c\u00edtila pr\u00edjemne a\u00a0bezpe\u010dne.\u201c Nov\u00fd \u017eivot, na ktor\u00fd si bolo treba zvykn\u00fa\u0165, v\u0161ak v\u00a0\u017eiadnom pr\u00edpade nepochoval Nataliine a\u00a0Sergiove star\u00e9 sny. \u010c\u00edm istej\u0161ie sa v\u00a0Ko\u0161iciach c\u00edtili, t\u00fdm n\u00e1stoj\u010divej\u0161ie sa hl\u00e1sili o\u00a0slovo. \u201eV\u017edy sme t\u00fa\u017eili ma\u0165 nie\u010do svoje, mal\u00fa re\u0161taur\u00e1ciu s\u00a0poctiv\u00fdm jedlom, kaviarni\u010dku s\u00a0tou najlep\u0161ou k\u00e1vou v\u00a0meste, pizzeriu, ktor\u00fa by zbo\u017e\u0148ovali deti aj dospel\u00ed.\u201c Len\u017ee to v\u0161etko v\u00a0Ko\u0161iciach u\u017e bolo, aj re\u0161taur\u00e1cie, aj kaviarne, aj pizzerie, \u017eiadna diera do sveta by sa\u00a0s \u010fal\u0161ou podobnou gastro prev\u00e1dzkou nekonala. Namiesto diery do sveta bolo treba n\u00e1js\u0165 dieru na trhu…<\/p>\n

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Bat\u00e1tov\u00e1 so su\u0161en\u00fdmi raj\u010dinami<\/strong><\/p>\n

\u201eJednoduch\u00e1 a r\u00fdchla polievka na pr\u00edpravu, ale chut\u00ed ve\u013emi sl\u00e1vnostne.\u201c<\/strong><\/p>\n

Potrebujeme:<\/strong> 100 g nadrobno nakr\u00e1janej cibule, 200 g mrkvy, 750 g bat\u00e1tov, 100 g su\u0161en\u00fdch paradajok v\u00a0oleji, 2 str\u00fa\u010diky cesnaku, so\u013e, \u010dierne korenie, \u010derven\u00e1 paprika.<\/p>\n

Pr\u00edprava:<\/strong> Na oleji opra\u017e\u00edme cibu\u013eu, na kolieska nakr\u00e1jan\u00fa mrkvu a cesnak, \u010derven\u00fa papriku, so\u013e a \u010dierne korenie. Prid\u00e1me o\u010disten\u00e9 nakr\u00e1jan\u00e9 bat\u00e1ty, zalejeme vodou a\u00a0var\u00edme asi 15 min\u00fat. Potom prid\u00e1me su\u0161en\u00e9 paradajky a\u00a0na miernom ohni var\u00edme e\u0161te 10 min\u00fat. Rozmixovan\u00fa polievku pod\u00e1vame s\u00a0fetou, ozdobenou petr\u017elenovou v\u0148a\u0165ou.<\/p>\n

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Poh\u00e1rik na zjedenie<\/strong><\/p>\n

V\u00a0jedno oby\u010dajn\u00e9 nede\u013en\u00e9 odpoludnie, aby sme \u010falej rozv\u00edjali \u00faspe\u0161n\u00fd biznis pr\u00edbeh, si Nataliia uveleben\u00e1 na gau\u010di prezerala Facebook, ke\u010f jej\u00a0udrel do o\u010d\u00ed \u010dl\u00e1nok o\u00a0istom Ukrajincovi, ktor\u00fd vo Var\u0161ave pr\u00e1ve otv\u00e1ral nezvy\u010dajn\u00fd polievkov\u00fd street food pod sympatick\u00fdm n\u00e1zvom Soupculture. Vn\u00edmav\u00e1 Nataliia zbystrila pozornos\u0165, ten n\u00e1pad sa jej i Sergiovi zap\u00e1\u010dil na prv\u00fd \u0161up, tak\u017ee \u0161up, \u0161up, v\u00a0nasleduj\u00facu nede\u013eu u\u017e mlad\u00ed man\u017eelia zvedavo stepovali pred malou prev\u00e1dzkou Soupculture vo Var\u0161ave. Technick\u00e9 detaily t\u00fdkaj\u00face sa prv\u00fdch kontaktov presko\u010dme a\u00a0prejdime rovno k\u00a0meritu veci: Koncept Soupculture vy\u0161pekuloval v\u00a0roku 2014 Ukrajinec Kyril Puzenko (povolan\u00edm detsk\u00fd psychol\u00f3g, v\u00a0s\u00fakromnom \u017eivote zanieten\u00fd vegetari\u00e1n) ako vlastn\u00fd origin\u00e1lny vklad do popul\u00e1rnej streetfoodovej kult\u00fary. Vych\u00e1dzal z\u00a0konceptu \u201eto go\u201c – ke\u010f si na ulici m\u00f4\u017eem vypi\u0165 k\u00e1vu, pre\u010do neurobi\u0165 aj z\u00a0polievky chutn\u00e9 pouli\u010dn\u00e9 jedlo? A\u00a0ako ka\u017ed\u00fd dobr\u00fd n\u00e1pad, aj tento v\u00a0sebe niesol pridan\u00fa hodnotu. Okrem toho, \u017ee sa zo svojho presved\u010denia rozhodol pre polievky \u010disto vegetari\u00e1nske, svojmu konceptu dal do vienka aj udr\u017eate\u013en\u00fd ekologick\u00fd n\u00e1boj. \u010co to znamen\u00e1 konkr\u00e9tne? \u017diadne plasty, \u017eiaden jednorazov\u00fd riad, \u017eiadna z\u00e1\u0165a\u017e pre \u017eivotn\u00e9 prostredie. \u0160koda, \u017ee nem\u00f4\u017eeme sledova\u0165, ako \u00a0Kyril vyv\u00edjal svoj chlebov\u00fd poh\u00e1rik, Nataliia v\u0161ak pripom\u00edna, \u017ee ako v\u00a0pr\u00edpade ka\u017edej dobrej veci, aj tento n\u00e1pad potreboval \u010das – aby dozrel. Kyril najsk\u00f4r svoje ru\u010dne vyformovan\u00e9 korn\u00fatiky piekol v\u00a0r\u00fare, a\u017e nesk\u00f4r mu jeden technicky zdatn\u00fd kamar\u00e1t zmajstroval stroj na ich pe\u010denie. Ten dok\u00e1zal pr\u00edpravu jedl\u00e9ho poh\u00e1rika zjednodu\u0161i\u0165 do takej miery, \u017ee sa bleskur\u00fdchly proces jeho v\u00fdroby z\u00a0k\u00faska chlebov\u00e9ho cesta m\u00f4\u017ee odohr\u00e1va\u0165 priamo pred o\u010dami z\u00e1kazn\u00edka. Kyril zabeh\u00e1val svoj vyn\u00e1lez na r\u00f4znych letn\u00fdch hudobn\u00fdch festivaloch a\u00a0h\u013eadal podnikate\u013eov, ktor\u00ed by sa ako fran\u0161\u00edza pripojili k\u00a0jeho zna\u010dke. Vtedy sa zjavili mlad\u00ed hudobn\u00edci Nataliia Baran a\u00a0Sergii Gavrylko z\u00a0Ko\u0161\u00edc.<\/p>\n

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Thajsk\u00fd tom yum kr\u00e9m\u00a0<\/strong><\/p>\n

\u201eTom yum je typick\u00e1 thajsk\u00e1 polievka s krevetami, ale v\u00a0Soupculture pripravujeme jej bezm\u00e4sit\u00fa verziu. Aj ke\u010f zmixovan\u00e1 a\u00a0bez kreviet, jej chu\u0165 sa vyrovn\u00e1 Tom yum, ako ju pozn\u00e1te z\u00a0tradi\u010dn\u00fdch thajsk\u00fdch re\u0161taur\u00e1ci\u00ed.\u201c <\/strong><\/p>\n

Potrebujeme:<\/strong> 80 g ry\u017ee,\u00a080 g mrkvy, 250 g paradajok, 200 g hlivy ustricovej, 2 ks\u00a0citr\u00f3novej tr\u00e1vy, 20 g kore\u0148a galangalu (dostanete v\u00a0obchodoch s\u00a0\u00e1zijsk\u00fdmi potravinami), 2 str\u00fa\u010diky cesnaku, 1 limetku, 3 ve\u013ek\u00e9 ly\u017eice Tom yum pasty, 100 ml kokosov\u00e9ho mlieka, \u010derstv\u00fd koriander.<\/p>\n

Postup:<\/strong> Na kokosovom oleji upra\u017e\u00edme cesnak, nakr\u00e1jan\u00fa mrkvu, galangal, pastu Tom yum, paradajky a\u00a0citr\u00f3nov\u00fa tr\u00e1vu. Zalejeme cca 800 ml vody, vsypeme vopred premyt\u00fa ry\u017eu a var\u00edme asi 15 min\u00fat, potom prid\u00e1me hlivu a kokosov\u00e9 mlieko, povar\u00edme \u010fal\u0161\u00edch asi 20 min\u00fat, k\u00fdm nie je hliva m\u00e4kk\u00e1. Pred zmixovan\u00edm vyberieme citr\u00f3nov\u00fa tr\u00e1vu a\u00a0prid\u00e1me nasekan\u00fd koriander. Zmixovan\u00fa polievku dochut\u00edme so\u013eou a\u00a0limetkovou \u0161\u0165avou. Pod\u00e1vame s\u00a0pl\u00e1tkom limetky.<\/p>\n

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\"\"<\/a><\/p>\n

S\u00a0chu\u0165ou do experimentovania<\/strong><\/p>\n

Ak\u00e1 je typick\u00e1 polievka vyzn\u00e1vaj\u00faca filozofiu Soupculture? Vegetari\u00e1nska, popr\u00edpade veg\u00e1nska, bez pou\u017eitia m\u00e4sa, vajec \u010di dro\u017edia, bez r\u00f4znych umel\u00fdch zv\u00fdraz\u0148ova\u010dov chut\u00ed \u010di pridan\u00fdch ar\u00f3m. \u010ealej tie\u017e bezlepkov\u00e1, lebo do \u017eiadnej z\u00a0polievok sa neprid\u00e1va ani gram m\u00faky a\u00a0mnoh\u00e9 mo\u017eno ozna\u010di\u0165 aj za bezlakt\u00f3zov\u00e9, lebo namiesto mlieka \u010di smotany do nich ide kokosov\u00e9 mlieko – tak\u017ee s\u00fa vhodn\u00e9 aj pre \u013eud\u00ed s\u00a0r\u00f4znymi potravinov\u00fdmi intoleranciami. Z\u00e1kladn\u00e9 suroviny polievok Soupculture tvoria r\u00f4zne druhy zeleniny, v\u017edy \u010derstvej a\u00a0z\u00a0lok\u00e1lnych zdrojov, pri\u010dom z\u00e1kladnou vlastnos\u0165ou je hladk\u00e1 kr\u00e9mov\u00e1 text\u00fara. \u201eS kr\u00e9mov\u00fdmi polievkami som nemala \u017eiadne sk\u00fasenosti. Myslela som si \u017ee tak\u00e9to mixovan\u00e9 polievky sa pripravuj\u00fa len pre b\u00e1b\u00e4tk\u00e1,\u201c smeje sa Nat\u00e1lia vysvet\u013euj\u00fac, \u017ee na Ukrajine tak\u00fdto typ polievok (takmer v\u00f4bec) nepoznaj\u00fa. V tradi\u010dnej ukrajinskej kuchyni dominuje bor\u0161\u010d, hust\u00e1 polievka pln\u00e1\u00a0m\u00e4sa, s \u010dervenou repou,\u00a0kapustou a smotanou, dostato\u010dne s\u00fdta na to, aby zast\u00fapila hlavn\u00e9 jedlo.<\/p>\n

Za\u010diatky boli \u0165a\u017ek\u00e9, svojich z\u00e1kazn\u00edkov si ko\u0161ick\u00e1 polievk\u00e1re\u0148 musela najprv vychova\u0165, medzi r\u00f4znymi pochybova\u010dmi sa na\u0161li aj tak\u00ed, ktor\u00ed si mysleli, \u017ee Soupculture s\u00fa fastfoodov\u00e9 polievky z\u00a0pr\u00e1\u0161ku. A\u00a0potom boli ve\u013emi prekvapen\u00ed, ke\u010f zistili, \u017ee polievky sa tam varia ka\u017ed\u00fd de\u0148 in\u00e9, a\u00a0\u010do m\u00f4\u017ee by\u0165 lep\u0161\u00ed d\u00f4kaz \u010derstvosti, ako ke\u010f v\u00e1m chlebov\u00fd poh\u00e1rik upe\u010d\u00fa priamo pred o\u010dami? \u201ePoh\u00e1riky m\u00e1me r\u00f4znych chut\u00ed, a tie ovplyv\u0148uj\u00fa aj v\u00fdsledn\u00fa chu\u0165 tej-ktorej polievky,\u201c pripom\u00edna Nataliia. Pod\u013ea nej \u013eudia na Slovensku sa neboja experimentova\u0165, radi sk\u00fa\u0161aj\u00fa nov\u00e9, \u010dasto aj exotick\u00e9 chute (\u010do by ste povedali na anan\u00e1sov\u00fa polievku s\u00a0kar\u00ed, mangov\u00fa s\u00a0chilli alebo kore\u0148ov\u00fa s\u00a0brusnicami?), na rozdiel od Ukrajincov, ktor\u00ed sa dr\u017eia sk\u00f4r tradi\u010dn\u00fdch chut\u00ed.<\/p>\n

O\u010di jedia ako prv\u00e9, tejto z\u00e1sady sa dr\u017e\u00ed aj Nataliia, a\u00a0ke\u010f\u017ee mixovan\u00e9 kr\u00e9mov\u00e9 polievky vyzeraj\u00fa, akoby ich jedna mater mala, treba ich n\u00e1le\u017eite prizdobi\u0165 – s\u00a0petr\u017elenovou v\u0148a\u0165ou, pra\u017eenou cibu\u013ekou, l\u00edstkami m\u00e4ty \u010di bazalky, nieko\u013ek\u00fdmi kvapkami zelen\u00e9ho pesta, k\u00faskom olivy \u010di \u017eiarivo \u010dervenej papri\u010dky jalape\u0148o. Uvid\u00edme, ak\u00e9 doplnky dostane klasick\u00e1 talianska minestrone, samozrejme, kr\u00e9mov\u00e1 a\u00a0do korn\u00fatika, na recepte ktorej Nataliia moment\u00e1lne pracuje. Bude to jej polievka s\u00a0poradov\u00fdm \u010d\u00edslom 62 a\u00a0ke\u010f u\u017e sme pri \u010d\u00edslach: Soupcultue m\u00e1 moment\u00e1lne 21 prev\u00e1dzok v 8 krajin\u00e1ch Eur\u00f3py, okrem Ukrajiny aj v\u00a0Po\u013esku, Bielorusku, \u010cesku, \u0160v\u00e9dsku, Rusku a\u00a0N\u00f3rsku. Na Slovensku u\u017e v\u00a0\u0161tyroch mest\u00e1ch, po Ko\u0161iciach, kde Soupculture otvorili v\u00a0roku 2017, aj v\u00a0Pre\u0161ove, Banskej Bystrici a\u00a0Bratislave.<\/p>\n

 <\/p>\n

Ga\u0161tanov\u00e1 s hubami\u00a0<\/strong><\/p>\n

\u201eJedna z mojich najob\u013e\u00fabenej\u0161\u00edch polievok, t\u00e1, \u010do pohlad\u00ed du\u0161u a\u00a0zahreje telo po\u010das upr\u0161an\u00fdch chladn\u00fdch dn\u00ed.\u201c<\/strong><\/p>\n

Potrebujeme:<\/strong> 100 g cibule, 300 g zemiakov, 400 g \u0161ampi\u0148\u00f3nov, 200 g jedl\u00fdch ga\u0161tanov, 100 ml 30 % smotany, so\u013e, \u010dierne korenie, \u0161tipku mlet\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ka.<\/p>\n

Pr\u00edprava:<\/strong> Na masle opra\u017e\u00edme cibu\u013eu do zlata. Prid\u00e1me \u0161ampi\u0148\u00f3ny a\u00a0koreniny, potom zemiaky a o\u010disten\u00e9 ga\u0161tany. Zalejeme vodou a\u00a0var\u00edme, k\u00fdm zemiaky nezm\u00e4kn\u00fa. Prid\u00e1me smotanu, povar\u00edme e\u0161te 5 min\u00fat a\u00a0zmixujeme.<\/p>\n

Ako o\u010disti\u0165 ga\u0161tany:<\/strong> Ga\u0161tany nare\u017eeme na oblej strane do kr\u00ed\u017ea, asi 3 mm hlboko. Vo vriacej vode ich var\u00edme pribli\u017ene 20 min\u00fat. Potom ich sced\u00edme, zabal\u00edme do utierky, pova\u013ek\u00e1me, a\u017e k\u00fdm sa \u0161upka neuvo\u013en\u00ed a\u00a0o\u0161\u00fapeme.<\/p>\n

 <\/p>\n

\"\"<\/a>Ob\u013e\u00faben\u00e9 polievky Natalii Baran<\/strong><\/p>\n

Najviac ma zohreje:<\/strong> \u201eCesnakov\u00e1, to sa a\u017e spot\u00edm. Na Ukrajine by sme s\u00a0touto polievkou nepochodili, \u013eudia by sa b\u00e1li, \u017ee cesnak by bol c\u00edti\u0165 z\u00a0ich dychu.\u00a0Ja ju milujem a\u00a0som rada, \u017ee si ju m\u00f4\u017eem z\u00a0\u010dasu na \u010das dopria\u0165.\u201c<\/p>\n

Osvie\u017ei:<\/strong> \u201eCuketovo-avok\u00e1dov\u00e1, ale aj hr\u00e1\u0161kov\u00e1 s\u00a0v\u00fdrazn\u00fdm m\u00e4tov\u00fdm pestom.\u201c<\/p>\n

Zas\u00fdti:<\/strong> \u201eBryndzov\u00e1, predsa len je to ve\u013ea bielkov\u00edn naraz.\u201c<\/p>\n

Pohlad\u00ed:<\/strong> \u201eKa\u017ed\u00e1 hubov\u00e1. U\u00a0n\u00e1s na Ukrajine sa hubov\u00e1 polievka pod\u00e1va na Vianoce – ale nie ako kr\u00e9m, ale ako siln\u00fd hubov\u00fd v\u00fdvar.\u201c<\/p>\n

Energeticky nakopne:<\/strong> \u201eV\u0161etky hokkaidov\u00e9, asi kv\u00f4li tej \u017eiarivej \u017eltej farbe.\u201c<\/p>\n

Vr\u00e1ti do detstva:<\/strong> \u201eMrkvovo-pomaran\u010dov\u00e1. U\u00a0n\u00e1s na Ukrajine je Mikul\u00e1\u0161, ktor\u00fd sa sl\u00e1vi 19. janu\u00e1ra, najv\u00e4\u010d\u0161\u00ed detsk\u00fd sviatok. V\u00a0bal\u00ed\u010dku sme si vtedy v\u017edy na\u0161li vo\u0148av\u00e9 pomaran\u010de a\u00a0mandar\u00ednky, tie sa inokedy v\u00a0roku len ve\u013emi \u0165a\u017eko zh\u00e1\u0148ali.\u201c<\/p>\n

Najexotickej\u0161ia:<\/strong> \u201eThajsk\u00e1 tom yum, mexick\u00e1 chilli con carne, marock\u00e1 harira zo \u0161o\u0161ovice a\u00a0c\u00edceru, ktor\u00fa pod\u00e1vame so su\u0161en\u00fdm ovoc\u00edm.\u201c<\/p>\n

 <\/p>\n

 <\/p>\n

Simonetta Zalov\u00e1<\/p>\n

foto Soupculture<\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v marcovom \u010d\u00edsle MIAU (2022)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Streetfood m\u00f4\u017ee ma\u0165 mno\u017estvo pod\u00f4b: kebab, tacos, japonsk\u00e9 ta\u0161ti\u010dky gyoza, hamburger, hot dog, pastrami sendvi\u010d, belgick\u00e9 hranol\u010deky, palacinky na sladko i\u00a0na slano, v\u00a0podstate ak\u00e9ko\u013evek pouli\u010dn\u00e9 jedlo, s\u00a0\u010d\u00edm sa vonku, ke\u010f ste v\u00a0pohybe, nemus\u00edte pr\u00edli\u0161 babra\u0165, ide\u00e1lne do ruky, ide\u00e1lne bez pr\u00edboru. Tak\u017ee ni\u010d pre polievkomilcov, poviete si, aj ke\u010f… \u017de sa d\u00e1 chlipka\u0165 polievka […]<\/p>\n","protected":false},"author":3,"featured_media":9909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108,9],"tags":[],"class_list":["post-9908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-marec-2022","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9908","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=9908"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9908\/revisions"}],"predecessor-version":[{"id":9916,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9908\/revisions\/9916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/9909"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=9908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=9908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=9908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}