{"id":2933,"date":"2014-04-28T13:09:32","date_gmt":"2014-04-28T11:09:32","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2933"},"modified":"2014-04-28T13:09:32","modified_gmt":"2014-04-28T11:09:32","slug":"gulasova-polievka","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2933","title":{"rendered":"Gul\u00e1\u0161ov\u00e1 polievka"},"content":{"rendered":"

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

Viete aky, je zasadny rozdiel medzi gulasom a gulasovou polievkou? Gulasova polievka sa zahustuje mukou a do gulasu nesmie prist ani zrnko .<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 90 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

2 PL bravcova mast
\n150 g\u00a0 hovadzi\u00a0 chudy orez (ja robievam aj z chudeho bravcoveho)
\n1 cibula
\n2 velke cesnakove strucky
\n1 zemiak
\n1 kopcovita CL hladka muka
\n1 CL mleta sladka paprika
\n1\/2 CL mleta stiplava paprika (alebo podla chuti)
\n1\/2 CL mleta rasca
\n1 CL susena, alebo kyticka cerstvej majoranky
\n2 PL pasirovane paradajky (alebo 1 cl paradajkovy pretlak)
\nsol podla chuti (pre zaciatok povedzme 1 CL)
\nak mate uvareny, tak 1 liter vyvaru, ked nie tak staci aj cista voda<\/p>\n

Postup<\/h2>\n

Maso pokrajame na male kusky. Ak mame vyvar, tak ho privedieme do varu, ak nemame vyvar, tak dame zovriet vodu.
\nV hrnci rozohrejeme polovicu tuku a poprazime na nom\u00a0 nasekanu cibulu. Pridame maso a restujeme zo vsetkych stran. Maso posypeme solou, cerstvo namletym korenim, mletou rascou a obidvoma paprikami. Hned pridame pasirovane paradajky (alebo pretlak) podlejeme polovicou horucej vody a premiesame.
\nPremiesame, stisime zdroj tepla, dame pod pokrievku a dusime, kym nie je maso makke. Ak treba tak obcas podlejeme horucou vodou.
\nV rajnicke rozohrejeme druhu lyzicu masti a poprazime na nej muku. Zalejeme horucou vodou, alebo vyvarom a preslahame metlickou do hladka.
\nKed je maso makke, nakrajame do masoveho zakladu na male kocky, ocisteny zemiak a prelisujeme cesnakove struciky.
\nAk treba tak znovu dolejeme horucu vodu a varime, kym sa neuvaria zemiaky.
\nKed uz je vsetko naozaj makke, pridame majoranku a vypneme.<\/p>\n

Mnozstvo vody resp. vyvaru si urcite sami, podla toho, ako velmi chcete aby bola gulasova polievka husta.<\/p>\n

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

 <\/p>\n

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

Viete aky, je zasadny rozdiel medzi gulasom a gulasovou polievkou? Gulasova polievka sa zahustuje mukou a do gulasu nesmie prist ani zrnko . \u010cas pr\u00edpravy:\u00a0 90 min Po\u010det porci\u00ed (kusov):\u00a0 2 porcie Suroviny: 2 PL bravcova mast 150 g\u00a0 hovadzi\u00a0 chudy orez (ja robievam aj z chudeho bravcoveho) 1 cibula 2 velke cesnakove strucky 1 […]<\/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],"tags":[],"class_list":["post-2933","post","type-post","status-publish","format-standard","hentry","category-polievky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Lj","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2933","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=2933"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2933\/revisions"}],"predecessor-version":[{"id":2938,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2933\/revisions\/2938"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}