{"id":11787,"date":"2026-03-25T22:11:08","date_gmt":"2026-03-25T21:11:08","guid":{"rendered":"https:\/\/chalupnikovi.com\/recepty\/?p=11787"},"modified":"2026-03-26T07:18:56","modified_gmt":"2026-03-26T06:18:56","slug":"karbonatky-primavera","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=11787","title":{"rendered":"Karbon\u00e1tky – Primavera"},"content":{"rendered":"\n

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Bl\u00ed\u017ei sa n\u00e1m Zelen\u00fd \u0161tvrtok a ja vtedy var\u00edm do zelena.
A viete pre\u010do sa vol\u00e1 „zelen\u00fd“ ?
Vo \u0161tvrtok pred Ve\u013ek\u00fdm piatkom sa pod\u013ea trad\u00edcie konala Posledn\u00e1 ve\u010dera P\u00e1na.
Pod\u013ea kres\u0165anskej viery ve\u013emi v\u00e1\u017eny a smutn\u00fd \u010das, \u010do nemal s farbou v\u00f4bec ni\u010d spolo\u010dn\u00e9.
V nem\u010dine sa tento de\u0148, pred d\u00e1vnym \u010dasom, volal Grienen Tag.
Grienen znamen\u00e1 pla\u010dliv\u00fd.
Pla\u010dliv\u00fd, sm\u00fato\u010dn\u00fd, pr\u00e1ve kv\u00f4li tomu kres\u0165ansk\u00e9mu v\u00fdznamu.
A v behu \u010dasu sa to nejako \u013eudovou m\u00fdlkou a premietan\u00edm \u013eudov\u00fdch zvykov za\u010dalo vravie\u0165  \u201eGr\u00fcndonnerstag\u201c.
A takto sa to prenieslo aj do in\u00fdch \u0161t\u00e1tov v Strednej Eur\u00f3pe, kde je to tak\u00e1…no \u0161pecificky pomenovan\u00e1 vec.
A preto aj u n\u00e1s m\u00e1me Zelen\u00fd \u0161tvrtok.
Neviem \u010di to ozaj takto vzniklo, ale tv\u00e1rim sa, \u017ee \u00e1no a aj to tak pos\u00favam \u010falej.
V angli\u010dtine tento de\u0148 nem\u00e1 s farbou v\u00f4bec ni\u010d spolo\u010dn\u00e9 a vol\u00e1 sa Maundy Thursday a tento n\u00e1zov poch\u00e1dza z latin\u010diny Dies Mandati.
Maundy znamen\u00e1 „prik\u00e1zanie“ a v latin\u010dine to ist\u00e9.
\u010ci\u017ee \u0160tvrtok prik\u00e1zan\u00ed, alebo prik\u00e1zania. Malo to priamy s\u00favis s vetami ktor\u00e9 vyslovil Je\u017ei\u0161 pri poslednej ve\u010deri.
A ke\u010f u\u017e tie cudzie slov\u00e1 tu vypisujem, tak primavera je po taliansky jar.

A tak som prem\u00fd\u0161\u013eala, \u017ee \u010do by bolo tak dobr\u00e9, ako zelen\u00e9 jedlo, vhodn\u00e9 pr\u00e1ve na tento de\u0148.
Tak som si ich vymyslela. Moje jarn\u00e9 karbon\u00e1tky. Svie\u017ee a \u013eahk\u00e9. Nesmierne n\u00e1m chutili.
Najviac sa mi na nich p\u00e1\u010di to, \u017ee s\u00fa z mlet\u00fdch kurac\u00edch p\u0155s a s\u00fa ve\u013emi m\u00e1lo kalorick\u00e9.
Dobr\u00fd Man\u017eel sa s obavami p\u00fdtal, ko\u013eko ich m\u00f4\u017ee zjes\u0165 a skuto\u010dne bez v\u00fd\u010ditiek svedomia sa mohol natla\u010di\u0165 do chuti. A aj sa natla\u010dil.
A ja tie\u017e. Nie a\u017e tak ako on, ale tie\u017e som si dala a aj si pochutila.
Zara\u010fujem ich do n\u00e1\u0161ho rodinn\u00e9ho jed\u00e1lni\u010dka a budem opakova\u0165.<\/p>\n\n\n\n

Na osem kusov karbon\u00e1tok budeme potrebova\u0165
<\/strong>
550 g mlet\u00e9 kuracie prsia
1 vajce
5 jarn\u00fdch cibuliek aj s v\u0148a\u0165ou
2 str\u00fa\u010diky cesnak
ve\u013ek\u00e1 kytica petr\u017elenovej v\u0148ate
ve\u013ek\u00e1 hrs\u0165 mrazen\u00e9ho hr\u00e1\u0161ku
1 a\u017e 2 polievkov\u00e9 ly\u017eica str\u00fahanka do zmesi
jemne str\u00fahan\u00e1 \u017elt\u00e1 k\u00f4ra z citr\u00f3na
1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
olej na vypr\u00e1\u017eanie

Postup<\/strong>

Kuracie prsia bez ko\u017ee a kosti nakr\u00e1jame na men\u0161ie kusy a v robote zmixujeme.
Mrazen\u00fd hr\u00e1\u0161ok namo\u010d\u00edme do hor\u00facej vody.
O\u010disten\u00fa cibu\u013eku aj so zelenou v\u0148a\u0165ou, cesnak a petr\u017elenov\u00fa v\u0148a\u0165 nasek\u00e1me na jemno.
K mlet\u00e9mu m\u00e4su, prid\u00e1me vajce, nasekan\u00fd cesnak cibu\u013eku a v\u0148a\u0165.
Mrazen\u00fd hr\u00e1\u0161ok tie\u017e d\u00e1me do mix\u00e9ra a na p\u00e1r ot\u00e1\u010dok ho premixujeme. Len nato\u013eko, aby sa n\u00e1m trochu roztrhali gu\u013eky, nechceme ho zmixova\u0165 \u00faplne.

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Gu\u013eky prid\u00e1me k m\u00e4su.
Prid\u00e1me nastr\u00fahan\u00fa \u017elt\u00fa citr\u00f3nov\u00fa k\u00f4ru.
Je d\u00f4le\u017eit\u00e1 pri tomto recepte, je nosite\u013eom takej svie\u017eej , od\u013eah\u010denej chuti.
Vymie\u0161ame zmes. Je lepkav\u00e1 a dr\u017e\u00ed pekne pokope, ale aj tak prid\u00e1me str\u00fahanku, aby sa n\u00e1m pri vypr\u00e1\u017ean\u00ed nerozpadal tvar.

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Navlh\u010den\u00fdmi rukami vytvor\u00edme karbon\u00e1tky vo ve\u013ekosti ako sa V\u00e1m p\u00e1\u010di.
Obal\u00edme v tenkej vrstve v str\u00fahanke.<\/p>\n\n\n\n

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Na polhodinu vlo\u017e\u00edme karbon\u00e1tky do chladni\u010dky post\u00e1\u0165.
Do panvici d\u00e1me rozohria\u0165 tuk.
Vypr\u00e1\u017eame z ka\u017edej strany tak 4 a\u017e 5 min\u00fat. Teplota m\u00e1 by\u0165 tak\u00e1, aby sa vypr\u00e1\u017eali postupne a nie prudko stmavli hne\u010f na za\u010diatku.
Dobre vypra\u017een\u00e9 karbon\u00e1tky maj\u00fa by\u0165 vo vn\u00fatri \u0161\u0165avnat\u00e9 a nie ru\u017eov\u00e9 a na povrchu zlato hned\u00e9. Nevypr\u00e1\u017eame do bezvedomia, prsia s\u00fa jemn\u00e9 m\u00e4so a riskujeme, \u017ee bud\u00fa ve\u013emi such\u00e9.<\/p>\n\n\n\n

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Pod\u00e1vame s jednoduchou pr\u00edlohou a \u0161al\u00e1tom

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<\/p>\n","protected":false},"excerpt":{"rendered":"

Bl\u00ed\u017ei sa n\u00e1m Zelen\u00fd \u0161tvrtok a ja vtedy var\u00edm do zelena. A viete pre\u010do sa vol\u00e1 „zelen\u00fd“ ?Vo \u0161tvrtok pred Ve\u013ek\u00fdm piatkom sa pod\u013ea trad\u00edcie konala Posledn\u00e1 ve\u010dera P\u00e1na. Pod\u013ea kres\u0165anskej viery ve\u013emi v\u00e1\u017eny a smutn\u00fd \u010das, \u010do nemal s farbou v\u00f4bec ni\u010d spolo\u010dn\u00e9.V nem\u010dine sa tento de\u0148, pred d\u00e1vnym \u010dasom, volal Grienen Tag. Grienen […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[17,6],"tags":[],"class_list":["post-11787","post","type-post","status-publish","format-standard","hentry","category-hydina","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-347","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11787"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11787\/revisions"}],"predecessor-version":[{"id":11796,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11787\/revisions\/11796"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}