{"id":2475,"date":"2014-01-22T19:57:11","date_gmt":"2014-01-22T17:57:11","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2475"},"modified":"2025-03-16T23:40:28","modified_gmt":"2025-03-16T21:40:28","slug":"bravcove-vypecky-s-dusenou-kyslou-kapustou","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2475","title":{"rendered":"Brav\u010dov\u00e9 v\u00fdpe\u010dky s dusenou kyslou kapustou"},"content":{"rendered":"

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

Ke\u010f pripravujem brav\u010dov\u00e9 pe\u010den\u00e9 ako v\u00fdpe\u010dky, tak k nemu robievam dusen\u00fa kysl\u00fa kapustu a varen\u00e9 zemiaky. Dusena kysla kapusta je trochu ina, ako robievam k zabijackovym specialitam.\u00a0<\/a>
\nT\u00e1to je mokrej\u0161ia,, tak\u00e1 ka\u0161ovitej\u0161ia.
\nNo a preto zemiaky,\u00a0 preto\u017ee nechcem aby to brav\u010dov\u00e9 pe\u010den\u00e9, bolo st\u00e1le na jedno kopyto,\u00a0 typu\u00a0 \u010desk\u00e9ho vep\u0159o, knedlo, zelo.
\nNo a t\u00fdm, \u017ee s\u00fa to v\u00fdpe\u010dky, tak je to aj r\u00fdchlej\u0161ie upe\u010den\u00e9 a v podstate za hodinu u\u017e m\u00f4\u017eeme konzumova\u0165.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 60 min + priprava<\/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

2 ve\u013ek\u00e9 hrub\u0161ie pl\u00e1tky vykostenej krkovice
\n1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
\n1 \u010dajov\u00e1 ly\u017ei\u010dka cel\u00e1 rasca
\n5 str\u00fa\u010dikov cesnak
\n1 polievkov\u00e1 ly\u017eica s kop\u010dekom hladk\u00e1 m\u00faka
\nolej na pe\u010denie<\/p>\n

Na dusen\u00fa kapustu :<\/p>\n

250 g kysl\u00e1 kapusta
\n2 polievkov\u00e9 ly\u017eice nakr\u00e1jan\u00e1 prerastan\u00e1 slanina
\n1 cibu\u013ea
\n1 polievkov\u00e1 ly\u017eica cukor
\ntuk na dusenie
\n1 polievkov\u00e1 ly\u017eica m\u00faka<\/p>\n

\"\"<\/a>

OLYMPUS DIGITAL CAMERA<\/p><\/div>\n

Postup<\/h2>\n

M\u00e4so nakr\u00e1jame na kusy a d\u00e1me ho do misy.
\nM\u00e4so posypeme so\u013eou,\u00a0 rascou a prelisujeme k nemu cesnakov\u00e9 str\u00fa\u010diky. Nakoniec ho posypeme m\u00fakou a v\u0161etko dobre vymie\u0161ame.<\/p>\n

\"\"<\/a>

OLYMPUS DIGITAL CAMERA<\/p><\/div>\n

Na panvici dobre rozohrejeme olej, alebo brav\u010dov\u00fa mas\u0165 a ka\u017ed\u00fd k\u00fasok m\u00e4sa dobre ope\u010dieme z obidvoch str\u00e1n do tmavo zlata.
\nK\u00fdm poloz\u00edte m\u00e4so na olej,\u00a0 tak ho nad misou oklepte z prebytku m\u00faky.
\nAk budete robi\u0165 z v\u00e4\u010d\u0161ieho mno\u017estva, tak opekajte v d\u00e1vkach, m\u00e4so nech sa na panvici neprekr\u00fdva.
\nM\u00faku, ktor\u00e1 n\u00e1m v mise ostala,\u00a0 pou\u017eijeme na zahustenie kapusty.<\/p>\n

Ope\u010den\u00e9 m\u00e4so pouklad\u00e1me do pek\u00e1\u010dika, do panvice po opekan\u00ed vlejeme hor\u00facu vodu a v\u00fdpek vlejeme k m\u00e4su.<\/p>\n

\"\"<\/a>

OLYMPUS DIGITAL CAMERA<\/p><\/div>\n

Prikryjeme alobalom a d\u00e1me piec\u0165 do vyhriatej r\u00fary. Ja som piekla na cca 180 a\u017e 200 stup\u0148ov (m\u00e1m plynov\u00fa, tak\u017ee Vy sa prisp\u00f4sobte svojej r\u00fare). Po 45 min\u00fatach som mala m\u00e4so m\u00e4kk\u00e9 ako maslo a tak som ho u\u017e len nechala odkryt\u00e9 zapiec\u0165 asi na 10 min\u00fat.<\/p>\n

K\u00fdm sa m\u00e4so pe\u010die, tak si udus\u00edme kapustu.<\/p>\n

Na panvici rozohrejeme tuk, m\u00f4\u017ee by\u0165 aj\u00a0 mas\u0165 brav\u010dov\u00e1, ka\u010dacia, husacia, alebo aj oby\u010dajn\u00fd olej.
\nNa tuku opra\u017e\u00edme prerastan\u00fa slaninu a prid\u00e1me,\u00a0 kr\u00fa\u017eky cibule a t\u00fa restujeme do zlata.<\/p>\n

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

Do panvice prid\u00e1me ly\u017eicu cukru a premie\u0161ame, aby sa roztopil.
\nNakoniec vlo\u017e\u00edme prekr\u00e1jan\u00fa a vy\u017em\u00fdkan\u00fa kapustu, v\u0161etko premie\u0161ame a podlejeme vodou.<\/p>\n

\"\"<\/a>

OLYMPUS DIGITAL CAMERA<\/p><\/div>\n

D\u00e1me dusi\u0165 pod pokrievku, k\u00fdm kapusta nie je m\u00e4kka. Ja som mala asi za 20 min\u00fat hotovo.
\nNa kapustu som vysypala zbytok m\u00faky, ktor\u00fd mi ostal po oba\u013eovan\u00ed m\u00e4sa a e\u0161te som pridala asi l \u010dajov\u00fa ly\u017ei\u010dku naviac.
\nPremie\u0161ala som a zaliala Salkou hor\u00facej vody . Nechala som v\u0161etko prevrie\u0165 a zredukova\u0165 na hustotu ktor\u00fa chcem.
\nNa z\u00e1ver som e\u0161te dosolila.
\nAk chcete tak e\u0161te dosla\u010fte, alebo dolejte vy\u017em\u00fdkan\u00fa vodu z kapusty. Z\u00e1le\u017e\u00ed od Va\u0161ej chuti.<\/p>\n

Zemiaky omastime vo v\u00fdpeku po pe\u010den\u00ed m\u00e4sa a jedlo m\u00f4\u017eeme pod\u00e1va\u0165 .<\/p>\n","protected":false},"excerpt":{"rendered":"

Ke\u010f pripravujem brav\u010dov\u00e9 pe\u010den\u00e9 ako v\u00fdpe\u010dky, tak k nemu robievam dusen\u00fa kysl\u00fa kapustu a varen\u00e9 zemiaky. Dusena kysla kapusta je trochu ina, ako robievam k zabijackovym specialitam.\u00a0 T\u00e1to je mokrej\u0161ia,, tak\u00e1 ka\u0161ovitej\u0161ia. No a preto zemiaky,\u00a0 preto\u017ee nechcem aby to brav\u010dov\u00e9 pe\u010den\u00e9, bolo st\u00e1le na jedno kopyto,\u00a0 typu\u00a0 \u010desk\u00e9ho vep\u0159o, knedlo, zelo. No a t\u00fdm, […]<\/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":[3],"tags":[],"class_list":["post-2475","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-DV","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2475","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=2475"}],"version-history":[{"count":7,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2475\/revisions"}],"predecessor-version":[{"id":11009,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2475\/revisions\/11009"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}