{"id":2350,"date":"2013-12-30T17:34:40","date_gmt":"2013-12-30T15:34:40","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2350"},"modified":"2025-03-17T18:57:31","modified_gmt":"2025-03-17T16:57:31","slug":"sliepka-v-tmavej-omacke-zo-slivkoveho-lekvaru-sliviek-a-jablk","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2350","title":{"rendered":"Sliepka z polievky v tmavej om\u00e1\u010dke zo slivkov\u00e9ho lekv\u00e1ru, sliviek a jab\u013ak"},"content":{"rendered":"
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Ja uvarene hovadzie, alebo hydinove maso v polievke milujem. Do polievky\u00a0 si davam varit aj osupany cely zemiak, k nemu si vyberiem maso..nakorenim ho a dam si k tomu kyslu uhorku….velka fajnotka. Teraz som urobila vynimku, pretoze ma velmi zaujal sposob, ako upravovala sliepku , moja internetova kamaratka Andrejka.<\/a>\u00a0\u00a0 Rozhodne budem opakovat aj takto upravenu sliepku, pretoze v tej omacke je naozaj skvela.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 30 min<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

1\/2 uvarenej sliepky z polievky
\npasik udenej slaniny
\n5 susenych sliviek
\n2 PL slivkovy lekvar
\n1 jablko
\n1 kavova lyzicka paliva mleta paprika
\n1 velky strucik cesnaku<\/p>\n

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Postup<\/h2>\n

Uvarenu sliepku z polievky vyberieme a nechame uplne vychladnut , najlepsie do dalsieho dna.
\nSliepku rozdelime na dve casti a na rozpalenom oleji ju opecieme zo strany kde je koza do zlata. Ja som mala sliepku uvarenu do uplneho makka, preto som ju velmi nechcela prevracat, aby sa mi nerozpadla. Opecenu sliepku prelozime do pekacika.<\/p>\n

Na oleji, po opekani sliepky, rozprazime male kocky slaniny. Pridame nakrajane susene slivky, 5 guliciek noveho korenia a dve lyzice slivkoveho lekvaru. Premiesame, pridame\u00a0 jablko, ktore sme zbavili jadrinca a stopky a nakrajali ho na mesiaciky.\u00a0 Nakoniec sypneme cili, alebo palivu papriku a zalejeme horucou vodou. Polievku som uz nemala, keby som mala ,zaliala by som vyvarom.<\/p>\n

Omacku vlejeme ku sliepke do pekacika.<\/p>\n

Pekacik prikryjeme alobalom a dame na 15 minut do vyhriatej rury na 200 stupnov. Po 15 minutach alobal dame dolu a nechame sliepku zapiect na dalsich 15 minut.\u00a0 Po tejto dobe by uz malo byt aj jablko makke. Mne sa zdalo , ze mam tej stavicky malo, tak som trosku este doliala a nechala este 5 minut vo vypnutej rure.<\/p>\n

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Maso som kliestami vybrala a do omacky som prelisovala cesnak a dosolila. Uvarila som ryzu a kusky sliepky som preliala omackou.<\/p>\n

Pochutili sme si.<\/p>\n

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OLYMPUS DIGITAL CAMERA<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Ja uvarene hovadzie, alebo hydinove maso v polievke milujem. Do polievky\u00a0 si davam varit aj osupany cely zemiak, k nemu si vyberiem maso..nakorenim ho a dam si k tomu kyslu uhorku….velka fajnotka. Teraz som urobila vynimku, pretoze ma velmi zaujal sposob, ako upravovala sliepku , moja internetova kamaratka Andrejka.\u00a0\u00a0 Rozhodne budem opakovat aj takto upravenu […]<\/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],"tags":[],"class_list":["post-2350","post","type-post","status-publish","format-standard","hentry","category-hydina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-BU","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2350","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=2350"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2350\/revisions"}],"predecessor-version":[{"id":11332,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2350\/revisions\/11332"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}