{"id":2361,"date":"2013-12-31T10:29:07","date_gmt":"2013-12-31T08:29:07","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2361"},"modified":"2014-12-30T01:18:33","modified_gmt":"2014-12-29T23:18:33","slug":"silvestrovska-kapustnica","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2361","title":{"rendered":"Silvestrovsk\u00e1 kapustnica"},"content":{"rendered":"

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

Kapustnicu varim na rozne sposoby, rozlisujem kapustnicu stedrovecernu, hribovu,\u00a0 so smotanou, bez udeneho, alebo tuto silvestrovsku.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g kysla kapusta
\n500 g udene maso
\n2 pary udene domace klobasy
\nbravcove kosti\u00a0 po vykostovani (ak mame)
\n200 g cerstva krkovicka
\nvacsi pas udenej slaniny
\n1 velka cibula
\n2 struciky cesnak
\n1 PL bravcova mast , alebo\u00a0 PL olej
\n1 PL\u00a0 s kopcekom mleta sladka paprika
\n2 bobkove listy
\n5 gulocok nove korenie
\n1 hrst susene hriby (nemusia byt)<\/p>\n

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

Postup<\/h2>\n

Kyslu kapustu, ak je velmi kysla, premyjeme. Ja ju poprekrajujem na drobnejsie kusky.
\nDo velkeho hrnca dame rozohriat tuk a vyskvarime na nom kocky udenej slaniny.<\/p>\n

Krkovicku pokrajame na kusy<\/p>\n

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

Do hrnca hodime bobkovy list, nove korenie a\u00a0 maso. Maso\u00a0 dobre\u00a0 opecieme, ked je zatiahnute , pridame k nemu cibulu a tiez ju restujeme do zlata<\/p>\n

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

Vsetko zasypeme mletou paprikou a dobre premiesame. Po pol minute,\u00a0 pridame na tento zaklad kapustu a vymiesame vsetko dokopy<\/p>\n

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

Ja som v tejto faze vsetko prelozila do pomaleho hrnca a pokracovala som vo vareni v pomalom hrnci. Kto ho nema samozrejme vari dalej v povodnom hrnci.<\/p>\n

Ku kapuste pridame udene maso a klobasy, pokrajane na polovice, mozeme ich popichat aj\u00a0 vidlickou.\u00a0 Do tejto kapustnice zvycajne susene huby nedavam, ale asi hrst sa mi nezmestila do skladovacieho pohara, tak som ich dala sem, co uz s nimi.<\/p>\n

Kapustnicu som zaliala vodou,\u00a0 tak, aby bola tesne nad . Premiesame a este dolejeme vodu, podla toho, ci chceme kapustnicu hustu, alebo riedku. Ja dolievam, pretoze mame radi redsiu.<\/p>\n

Sol nedavam, pretoze netusime, kolko nam soli pusti udene a klobasy. Varime kym nie je udene maso , bravcove a kapusta makke. Myslim, ze hodina a pol by tomu mala uplne stacit.<\/p>\n

\"OLYMPUS<\/a>
\nJa som mala udene kupovane na gazdovskom dvore, nebolo ani vakuovo balene, ani predvarene ani nijakovsky upravovane , ako byvaju v obchodoch. Takze som varila v pomalom hrnci na vyssom stupni teploty 4 hodiny.<\/p>\n

Ked su vsetky komponenty kapustnice makke, povyberame kosti , maso uz na nich spolahlivo nebude. Klobasu nakrajame na kolieska, udene na kusky a tieto vratime do kapustnice. Niekedy som pridala na zaver do kapustnice aj uvarene zemiaky, nakrajane na kocky.<\/p>\n

Na uplny zaver prelisujte do horucej kapustnice cesnak a ak myslite, ze tomu treba sol, tak dosolte. Podavame s chlebom<\/p>\n

Stastny Novy rok priatelia<\/p>\n

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

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

Kapustnicu varim na rozne sposoby, rozlisujem kapustnicu stedrovecernu, hribovu,\u00a0 so smotanou, bez udeneho, alebo tuto silvestrovsku. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov): Suroviny: 500 g kysla kapusta 500 g udene maso 2 pary udene domace klobasy bravcove kosti\u00a0 po vykostovani (ak mame) 200 g cerstva krkovicka vacsi pas udenej slaniny 1 velka cibula 2 struciky cesnak […]<\/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":[5,37],"tags":[],"class_list":["post-2361","post","type-post","status-publish","format-standard","hentry","category-polievky","category-vianocne-pecivo"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-C5","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2361","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=2361"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2361\/revisions"}],"predecessor-version":[{"id":2385,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2361\/revisions\/2385"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}