{"id":4009,"date":"2015-01-16T16:12:41","date_gmt":"2015-01-16T14:12:41","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4009"},"modified":"2025-03-17T17:34:52","modified_gmt":"2025-03-17T15:34:52","slug":"zimne-frikase-z-morcacich-prs","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4009","title":{"rendered":"Zimn\u00e9 frikas\u00e9 z mor\u010dac\u00edch p\u0155s"},"content":{"rendered":"

\"\"<\/a>Najprv som toto jedlo nazvala morcacie sote. Nazov zrozumitelny a kazdy si vie okamzite predstavit, coze som to varila. A potom som sa chcela uistit,\u00a0 aky je rozdiel medzi sote <\/a>a frikase<\/a>. A tak som tento pokrm premenovala, aj ked riskujem, ze ho nikto nenajde
\nA preco *zimne*.\u00a0 Takto upravene morcacie prsia robim uz roky rokuce, ale idu tem cerstve huby a este aj slanina. No a cerstve huby nemam, len susene…tie ma v zime hadam kazdy. A vynechala som udenu slaninu, pretoze ta mi fakt k tym susenym hubam absolutne nejde. Takze dnes takto…a ked kupim nejake zampiky, alebo budem mat cerstve huby, tak spravim aj tu letnu verziu ….
\nZaroven chcem povedat, ze je to takmer najoblubenejsie jedlo mojej dcery Radky. \ud83d\ude00<\/p>\n\n\n\n\n
<\/td>\n<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 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

300g morcacie prsia
\nvelka hrst susene huby
\n50 g maslo + struhanka na zahustenie (urcite niekolko PL)
\n1 mala cibula
\n3 PL olej
\nsol, cestvo mlete korenie, mleta rasca<\/p>\n

Postup<\/h2>\n

Rano namocime huby.
\nJa ked davam huby do nejakeho jedla , tak ich nenamacam, pretoze mi to pride zbytocne….kedze sa budu varit povedzme hodinu. Ale pri tomto jedle ich musime namocit, pretoze maso bude hotove do 30 minut a stalo sa mi, ze obcas bolo maksie ako tie huby \ud83d\ude00<\/p>\n

Maso nakrajame na hranolky, alebo tenke podlhovaste platky. Cibulu nasekame
\nNa rozohriatom oleji,\u00a0 z obidvoch stran dobre opecieme maso. Zhrnieme ho od stredu do bokov a pridame na volne miesto cibulu….orestujeme ju.
\nVsetko zmiesame, posolime, pridame cerstvo mlete korenie a vydatne posypeme mletou rascou.
\nPodlejeme horucou vodou , podlejeme len troskou. Prilejeme namocene huby aj s vodou a rychle privedieme ku varu.\u00a0 Tekutiny by malo byt tolko, aby bolo vsetko prikryte. Stisime zdroj tepla, prikryjeme pokrievkou a dusime do makka.\u00a0 Ja som mala maso makke do 30 minut.
\nV kastroliku rozohrejme maslo a zacneme zasypavat struhankou. Struhanka by mala pobrat uplne vsetko maslo. Struhanku este trosku orestujeme a vypneme.<\/p>\n

\"\"<\/a>
\nK hotovemu masu pridame maslovu struhanku, ak mame malo stavy, tak kastrolik este vylejeme horucou vodou a dolejeme do hrnca , podla potreby.
\nNechame prevriet na jednu bublinu a vypneme. Podla potreby este ochutime.
\nMne sa k tomuto jedlu najviac hodi ryzova priloha a tu aj odjakziva robievam.<\/p>\n","protected":false},"excerpt":{"rendered":"

Najprv som toto jedlo nazvala morcacie sote. Nazov zrozumitelny a kazdy si vie okamzite predstavit, coze som to varila. A potom som sa chcela uistit,\u00a0 aky je rozdiel medzi sote a frikase. A tak som tento pokrm premenovala, aj ked riskujem, ze ho nikto nenajde A preco *zimne*.\u00a0 Takto upravene morcacie prsia robim uz roky […]<\/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":[17,31],"tags":[],"class_list":["post-4009","post","type-post","status-publish","format-standard","hentry","category-hydina","category-morcacie-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-12F","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4009","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=4009"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4009\/revisions"}],"predecessor-version":[{"id":11251,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4009\/revisions\/11251"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}