{"id":4337,"date":"2015-02-27T19:14:46","date_gmt":"2015-02-27T17:14:46","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4337"},"modified":"2021-05-24T22:44:30","modified_gmt":"2021-05-24T20:44:30","slug":"sarma","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4337","title":{"rendered":"Sarma"},"content":{"rendered":"

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

Mlet\u00e9 brav\u010dov\u00e9 m\u00e4so v kapustnom liste.
\nToto skvostn\u00e9 jedlo, som absol\u00fatne nerobievala, preto\u017ee som si myslela, \u017ee sa mus\u00ed robi\u0165 v kapustn\u00fdch listoch, ktor\u00e9 boli nalo\u017een\u00e9\u00a0 na kvasenie v sude spolu s nasekanou kapustou.
\nA tak\u00e9 listy som nemala.
\nPotom som v Mn\u00edchove objavila, \u017ee tu dosta\u0165 aj nakladan\u00e9 kapustn\u00e9 hlavy a listy z nich sa len odlupuj\u00fa.
\nA za\u010dala som teda h\u013eada\u0165 recept na sarmu.
\nNeviem kde m\u00e1 sarma p\u00f4vod, ale dajme tomu, \u017ee je to balk\u00e1nsko \/ tureck\u00e1 kuchy\u0148a.
\nA tak som h\u013eadala medzi mojimi ob\u013e\u00faben\u00fdmi balkanskymi blogerkami<\/a>.\u00a0 A ve\u013ek\u00e9,\u00a0 ve\u013ek\u00e9 prekvapenie. Pou\u017e\u00edvali listy z \u010derstvej kapusty. Tak\u00e1 rados\u0165!!!!
\nDruh\u00e1 vec \u010do ma ve\u013emi prekvapila, \u017ee ono to v\u00f4bec nie je klasick\u00e9 om\u00e1\u010dkovit\u00e9\u00a0 jedlo.
\nTeda om\u00e1\u010dka tam pochopite\u013ene nejak\u00e1 je, ale v\u00f4bec to nie je k parenej knedli, ako som si myslela, \u017ee sa to serv\u00edruje.
\nCh\u00e1pete. Myslela som, \u017ee je to nie\u010do tak\u00e9 ako plnen\u00e1 paprika…figu.
\n\u010co som videla balk\u00e1nske recepty, tak to jedli s chlebom a kyslou smotanou.
\nA je to naozaj skvel\u00e9 jedlo.
\n\u00daplne ho vid\u00edm v Selciach v sobotu na obednom stole. Ako sa posch\u00e1dzame cel\u00e1rodina zo z\u00e1hrady , zo dvora , z po\u013ea,\u00a0 do ve\u013ekej kuchyne a mamka hre\u0161\u00ed ocka, \u017ee sa nestar\u00e1 o pitn\u00fd re\u017eim……..ostalo mi smutno….<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 2,5 hodiny + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 Na zenu ratajte 3 kusky, na chlapa 4 kusky<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

cca 16 kusov\u00a0 kapustnych listov
\nhusta kysla smotana + bylinky a sol na ochutenie
\nprerastana udenina…ja som pouzila nozicku udenej stiplavej klobasy
\nNa plnku :
\n500 g mlete bravcove maso
\n4 PL ryza
\n1 vajce
\n4 struciky cesnaku
\n1 cibula
\nkytica petrzlenovej vnate
\n1 CL sol
\ncerstvo mlete korenie
\n2 PL olej<\/p>\n

Na nalev :
\n100 ml olej
\n300 ml pasirovane paradajky (alebo maly pretlak rozmiesanyj v 300 ml vody)
\n100 ml voda
\nsol, cerstvo mlete korenie
\n1 PL cukor<\/p>\n

Postup<\/h2>\n

4 PL ryze dame uvarit. Uvarte\u00a0 ju normalnym\u00a0 sposobom …ako zvyknete.<\/p>\n

Kapustovu hlavu popri hlube obrezeme do hlbky po celom obvode.
\n\"sarma<\/a>
\nKapustne listy pri reze podoberieme a opatrne zlupeme listy a snazime sa ich nepotrhat.<\/p>\n

\"sarma<\/a>
\nJe aj taka moznost,\u00a0 ze date do vody obvarit celu hlavku kapusty, ale mne nerobi problem to robit za surova. Pokial to budete chciet robit s celou hlavkou kapusty naraz, tak si musite niekde pohladat, ako dlho sa to ma varit, pretoze o tomto ozaj nic neviem.
\nTakze mame kapustne listy. Dame do vacsieho hrnca varit osolenu vodu a ked zacne vriet, tak do nej ponorime listy. Nechame ich blansirovat 7 minut.<\/p>\n

\"sarma<\/a>
\nVyberieme , prudko schladime v ladovej vode a nechame odkvapkat.
\nOsupanu cibulu nasekame a nechame ju na rozohriatom oleji, podusit do vonava.
\nK mletemu masu prelisujeme cesnakove strucky, pridame vajce, nasekanu petrzlenovu vnat, sol, cerstvo mlete korenie a uplne vsetku podusenu cibulu aj s tukom. Este vsypeme uvarenu ryzu a vsetko dobre premiesame.
\nZmaknute kapustove listy, skontrolujeme ci nemaju velmi hrubu hlavnu zilu, ak ano, tak ju mozeme znizit zrezanim. Ja som mala ozaj dobre listy a vobec som nemusela\u00a0 nejako zvlast do toho rypat.
\nAk s\u00fa listy na koncoch ve\u013emi strapat\u00e9, tak ich z\u013eahka ore\u017ete.
\nZ masa rob\u00edme val\u010deky a kladieme na listy.<\/p>\n

Bal\u00edme ich ako ob\u00e1lku
\na zakr\u00fatime.
\nDruh\u00fd koniec, ktor\u00fd n\u00e1m ostane otvoren\u00fd, prstom popch\u00e1me dovn\u00fatra, aby sme ho tie\u017e uzatvorili .<\/p>\n

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

Pokia\u013e m\u00e1te listov ve\u013ea , tak ich narovnan\u00e9 zaba\u013ete do s\u00e1\u010dku a dajte do mrazni\u010dky.
\nPo rozmrazen\u00ed ich m\u00f4\u017eete pou\u017ei\u0165 na \u010fal\u0161iu sarmu.
\nZ teplej vody, pas\u00edrovan\u00fdch paradajok a vody vymie\u0161ame n\u00e1lev. Z\u013eahka ho osol\u00edme, oslad\u00edme\u00a0 a prid\u00e1me \u010derstvo mlet\u00e9 korenie.
\nZ\u00e1vitky by mali by\u0165 na pek\u00e1\u010diku, ulo\u017een\u00e9 tesne jeden ved\u013ea druh\u00e9ho. Na\u0161im cie\u013eom nie je aby mali okolo seba priestor na om\u00e1\u010dku.
\nPreto si pripravme pek\u00e1\u010dik sk\u00f4r men\u0161\u00ed, ako v\u00e4\u010d\u0161\u00ed.
\nPokia\u013e V\u00e1m zostan\u00fa odrezky, alebo nejak\u00e9 kapustn\u00e9 listy, tak ich pokr\u00e1jame na rezance a d\u00e1me na spodok pek\u00e1\u010dika. Poh\u00e1d\u017eeme polovicu klob\u00e1sov\u00fdch koliesok.
\nNalejeme 1\/3 n\u00e1levu.
\nTesne jeden ved\u013ea druh\u00e9ho pouklad\u00e1me z\u00e1vitky, pokladieme kolieskami klob\u00e1sy<\/p>\n

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

a prelejeme n\u00e1levom.
\nD\u00e1me piec\u0165 do studenej r\u00fary nezakryt\u00e9, zapneme na 180 stup\u0148ov a pe\u010dieme hodinu.
\nPo hodine skontrolujeme.\u00a0 Ak m\u00e1me niektor\u00e9 z\u00e1vitky zvrchu prive\u013emi zape\u010den\u00e9, tak oto\u010d\u00edme na druh\u00fa stranu, zn\u00ed\u017eime zdroj tepla na 170 stup\u0148ov a pe\u010dieme \u010fal\u0161iu hodinu a pol.
\nPe\u010denie uv\u00e1dzam, pod\u013ea mojej r\u00fary.<\/p>\n

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

V\u00fdpek bol dostato\u010dn\u00fd, sarma bola n\u00e1dherne \u0161\u0165avnat\u00e1<\/p>\n

\"celkova\"<\/a>
\nHust\u00fa kysl\u00fa smotanu ochut\u00edme nasekan\u00fdmi bylinkami, so\u013eou….citr\u00f3novou \u0161\u0165avou napr\u00edklad, alebo prelisovan\u00fdm cesnakom…v\u0161etko pod\u013ea toho ako V\u00e1m chut\u00ed..
\nPod\u00e1vame s chlebom, alebo oby\u010dajn\u00fdmi varen\u00fdmi zemiakmi.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mlet\u00e9 brav\u010dov\u00e9 m\u00e4so v kapustnom liste. Toto skvostn\u00e9 jedlo, som absol\u00fatne nerobievala, preto\u017ee som si myslela, \u017ee sa mus\u00ed robi\u0165 v kapustn\u00fdch listoch, ktor\u00e9 boli nalo\u017een\u00e9\u00a0 na kvasenie v sude spolu s nasekanou kapustou. A tak\u00e9 listy som nemala. Potom som v Mn\u00edchove objavila, \u017ee tu dosta\u0165 aj nakladan\u00e9 kapustn\u00e9 hlavy a listy z nich […]<\/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":[6],"tags":[],"class_list":["post-4337","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s3HW8C-sarma","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4337","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=4337"}],"version-history":[{"count":12,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4337\/revisions"}],"predecessor-version":[{"id":9253,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4337\/revisions\/9253"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}