{"id":2959,"date":"2014-04-30T13:40:59","date_gmt":"2014-04-30T11:40:59","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2959"},"modified":"2025-12-18T20:24:35","modified_gmt":"2025-12-18T19:24:35","slug":"svieckova-na-smotane-vzdy-sa-podari","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2959","title":{"rendered":"Hov\u00e4dzie na divoko – Svie\u010dkov\u00e1 na smotane – v\u017edy sa podar\u00ed"},"content":{"rendered":"

\"svieckova<\/a><\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 2 hodiny + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 5 az 6 porcii<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1,2 kg hov\u00e4dzie na pe\u010denie
\n350 g mrkva (cca 4 ve\u013ek\u00e9 kusy)<\/p>\n

50 g petr\u017elen (cca 2 ks)<\/p>\n

130 g zelerov\u00e1 bu\u013eva (cca 1\/2 ve\u013ekej hlavy)<\/p>\n

2 ve\u013ek\u00e9 cibule<\/p>\n

60 g biela slanina (\u010dist\u00e1 v\u00e1ha bez ko\u017ee, \u00faden\u00e1 alebo kombin\u00e1cia \u00faden\u00e1\/ne\u00faden\u00e1 pod\u013ea chuti)<\/p>\n

500 a\u017e 600 ml sladk\u00e1 smotana (30 %; \u010das\u0165 je mo\u017en\u00e9 nahradi\u0165 mliekom)<\/p>\n

2 polievkov\u00e9 ly\u017eice ocot<\/p>\n

3 polievkov\u00e9 ly\u017eice kry\u0161t\u00e1lov\u00fd cukor<\/p>\n

2 kusy bobkov\u00fd list<\/p>\n

6 gu\u013e\u00f4\u010dok nov\u00e9 korenie<\/p>\n

6 gu\u013e\u00f4\u010dok \u010dierne korenie<\/p>\n

1 polievkov\u00e1 ly\u017eica so\u013e<\/p>\n

Postup<\/h2>\n

Za\u010d\u00edname de\u0148 vopred.<\/p>\n

Polovicu slaniny nakr\u00e1jame na tenk\u00e9 hranol\u010deky a naspikujeme nimi m\u00e4so. Zvy\u0161n\u00fa slaninu nakr\u00e1jame na mal\u00e9 kocky.<\/p>\n

Zeleninu o\u010dist\u00edme a nakr\u00e1jame na men\u0161ie k\u00fasky. Ja som ju tentoraz sekala v robote, \u010do znamenalo pou\u017ei\u0165 naozaj ve\u013ek\u00fd hrniec \u2013 zeleniny bolo ve\u013ea. Nabud\u00face ju mo\u017eno nakr\u00e1jam na kolieska, ale prizn\u00e1m sa, \u017ee pri sekanej zelenine pravdepodobne ostanem. Vy si ju pripravte tak, ako v\u00e1m vyhovuje \u2013 oboje funguje.<\/p>\n

Ako vid\u00edte, upustila som od m\u00fdtu, \u017ee m\u00e4so na svie\u010dkov\u00fa mus\u00ed by\u0165 dokonale hladk\u00e9 a \u201eu\u010debnicov\u00e9\u201c.
\u00c1no, mramorovan\u00e9 a \u010dlenit\u00e9 m\u00e4so sa kr\u00e1ja hor\u0161ie, ale moja dlhoro\u010dn\u00e1 sk\u00fasenos\u0165 s hov\u00e4dz\u00edm je tak\u00e1, \u017ee pr\u00e1ve tak\u00e9to m\u00e4so je chu\u0165ovo najlep\u0161ie \u2013 je m\u00e4kk\u00e9, \u0161\u0165avnat\u00e9 a n\u00e1dherne do seba natiahne v\u0161etky zeleninov\u00e9 chute.<\/p>\n

\"IMG_0381\"<\/a><\/p>\n

Do ve\u013ek\u00e9ho hrnca d\u00e1m olej a na \u0148om pomaly vysma\u017e\u00edm kocky slaniny. Do rozp\u00e1len\u00e9ho tuku prid\u00e1m koreniny a nech\u00e1m ich kr\u00e1tko uvo\u013eni\u0165 v\u00f4\u0148u.<\/p>\n

\"IMG_0383\"<\/a><\/p>\n

Potom prid\u00e1m v\u0161etku zeleninu a restujem ju, k\u00fdm mierne \u201e\u013eahne\u201c a zmen\u0161\u00ed objem. N\u00e1sledne prid\u00e1m so\u013e, cukor a ocot v mno\u017estve uvedenom v rozpise, v\u0161etko d\u00f4kladne premie\u0161am a zalejem vodou. Ja som na za\u010diatok dala 600 ml.<\/p>\n

Nech\u00e1m kr\u00e1tko prevrie\u0165, potom odstav\u00edm a nech\u00e1m vychladn\u00fa\u0165 \u2013 pribli\u017ene na teplotu, pri ktorej v n\u00e1leve bez probl\u00e9mov udr\u017e\u00edte prst. A\u017e vtedy vlo\u017e\u00edm na\u0161pikovan\u00e9 m\u00e4so. V\u0161etko som prelo\u017eila do u\u017e\u0161ieho a vy\u0161\u0161ieho hrnca.<\/p>\n

Tekutiny m\u00e1 by\u0165 to\u013eko, aby bolo m\u00e4so tesne ponoren\u00e9. Ak treba, dolejte prevaren\u00fa vodu. Hrniec prikryjeme a nech\u00e1me do druh\u00e9ho d\u0148a v chlade.<\/p>\n

Na druh\u00fd de\u0148 vyberieme smotanu z chladni\u010dky a m\u00e4so v zelenine za\u010dneme vari\u0165 tak, ako je. Var\u00edme mierne, pod pokrievkou, pribli\u017ene dve hodiny. Po\u010das varenia som raz doliala asi 150 ml vody.
Ak by ste pou\u017eili tlakov\u00fd hrniec, malo by sta\u010di\u0165 pribli\u017ene 50 min\u00fat.<\/p>\n

M\u00e4kk\u00e9 m\u00e4so vyberieme, zabal\u00edme do alobalu a nech\u00e1me odpo\u010d\u00edva\u0165 \u2013 zatia\u013e ho nekr\u00e1jame.<\/p>\n

Zeleninu rozmixujeme \u2013 pou\u017eite to, \u010do m\u00e1te: robot, ty\u010dov\u00fd mix\u00e9r. Niekto prisah\u00e1 na pas\u00edrovanie, ja som pas\u00edrovala roky a okrem viac pr\u00e1ce a \u0161pinav\u00e9ho sitka som v tom nevidela \u017eiadny v\u00fdrazn\u00fd pr\u00ednos.<\/p>\n

Vznikne ve\u013emi hust\u00e1 zeleninov\u00e1 ka\u0161a, do ktorej ly\u017eica kles\u00e1 len pomaly.<\/p>\n

\"IMG_0390\"<\/a><\/p>\n

Zeleninu vr\u00e1tim na zdroj tepla a za\u010dnem prid\u00e1va\u0165 sladk\u00fa smotanu. Najprv vlejem asi 100 ml, do ktor\u00fdch vmie\u0161am p\u00e1r ly\u017e\u00edc hor\u00facej zeleniny, a potom postupne dolievam, k\u00fdm nedosiahnem hustotu, ak\u00fa chcem. Ja zvy\u010dajne pou\u017eijem cca 500 ml \u2013 aj ke\u010f sa om\u00e1\u010dka spo\u010diatku zd\u00e1 red\u0161ia, po odst\u00e1t\u00ed v\u017edy e\u0161te trochu zhustne.<\/p>\n

Po kr\u00e1tkom prevaren\u00ed nech\u00e1m om\u00e1\u010dku aspo\u0148 20 min\u00fat post\u00e1\u0165 a a\u017e potom ju dochucujem. V mojom pr\u00edpade bolo treba e\u0161te dosypa\u0165 cukor \u2013 nemeck\u00fd ocot je koncentrovanej\u0161\u00ed ne\u017e slovensk\u00fd, tak\u017ee om\u00e1\u010dka bola spo\u010diatku v\u00fdraznej\u0161ie kysl\u00e1.<\/p>\n

Pod\u00e1vame, ako inak, s kysnutou kned\u013eou.<\/p>\n

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

\u010cas pr\u00edpravy:\u00a0 2 hodiny + priprava Po\u010det porci\u00ed (kusov):\u00a0 5 az 6 porcii Suroviny: 1,2 kg hov\u00e4dzie na pe\u010denie 350 g mrkva (cca 4 ve\u013ek\u00e9 kusy) 50 g petr\u017elen (cca 2 ks) 130 g zelerov\u00e1 bu\u013eva (cca 1\/2 ve\u013ekej hlavy) 2 ve\u013ek\u00e9 cibule 60 g biela slanina (\u010dist\u00e1 v\u00e1ha bez ko\u017ee, \u00faden\u00e1 alebo kombin\u00e1cia \u00faden\u00e1\/ne\u00faden\u00e1 […]<\/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":[4],"tags":[],"class_list":["post-2959","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso"],"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\/2959","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=2959"}],"version-history":[{"count":9,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2959\/revisions"}],"predecessor-version":[{"id":11697,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2959\/revisions\/11697"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}