{"id":5176,"date":"2015-09-25T13:11:34","date_gmt":"2015-09-25T11:11:34","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5176"},"modified":"2015-09-25T13:18:19","modified_gmt":"2015-09-25T11:18:19","slug":"cipkarsko-cipkarsky-gulas-cipkarcina","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5176","title":{"rendered":"\u010cipk\u00e1rsk\u00f4, \u010cipk\u00e1rsky gul\u00e1\u0161, \u010cipkar\u010dina"},"content":{"rendered":"

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

Vsetky tieto nazvy predstavuju jedno jedlo. Pochadza z Ondreja, je to mala dedinka, ktora sa stala sucastou\u00a0 Brusna pri Banskej Bystrici.\u00a0 V Ondreji byva kazdy rok festival Cipkarskeho, kde sa sutazi. Vari sa v masinach, je to nieco ako prenosna piecka. Ja osobne som masinu nevidela, tak ju neviem nejako blizsie popisat. V Ondreji boli obchodnici, kt. chodili na vozoch do kraja a predavali rozny tovar..hlavne cipky, ktore sa vyrabali na Starych Horach a v Spanej Doline. Do voza nalozili masinu a jedlo sa varilo priamo po ceste.
\nMoja mamka mala kamaratky a kolegyne z Ondreja a Brusna. Ako dieta sme chodili na rozne chatove akcie, kde sa varila cipkarcina v takych mnozstvach, ze ked sa zlievala z polievky, tak sa prekladala do normalneho smaltovaneho vedra. Mlete korenie, ktore tvorilo hlavnu ochucovaciu zlozky sa minalo po balikoch.\u00a0 Pohare kyslych uhoriek sa minali tak, ako keby mizol sneh na slnku. Chlapi sedeli za stalom a jedli plnymi lyzicami a jedli a jedli a jedli.
\nNa druhy den , ked sa zmatozili, tak horuca polievka bola vynikajucim liekom. Tak spominal tatko .
\nJa mam varenu hovadzinu velmi rada, ale DM veru nie…co nechapem, lebo taka svieckova je tiez len varena hovadzina a tu by mohol aj kazdy tyzden. No a naviac v Mnichove mocing nedostanem, mozno len v okrajovych velkych supermarketoch….a z ineho druha masa by som toto jedlo nerobila za ziadnu cenu.
\nMyslim, ze si zajtra v Selciach splhnem, ked prinesieme cipkarsko \ud83d\ude42<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 kg mocing (nozina)
\n3 velke mrvky, 2 velke petrzleny
\n1\/2 zelerovej hlavy, 1\/2 kalerabu
\n0.5 kg zemiaky
\n2 cibule, 5 cesnakovych strucikov
\nlyzicka cele korenie + 6 guliek nove korenie + 3 bobkove listy
\nsol, cerstvo mlete korenie
\n(+ nejaka sezonna zelenina, ktoru potrebujete minut…napr. kel, paprika, kvaka)
\nNa zaoprazku
\n1 naozaj velka PL bravcova mast + 1 PL hladka muka + 1 CL mleta sladka paprika
\nNa trhance
\n1 vajce
\ncca 150 g polohruba muka
\nstipka soli
\nvoda podla potreby<\/p>\n

Postup<\/h2>\n

Mocing (nozina)\u00a0 je zazracne maso na taketo varenie…..je to tzv. riedke maso, popretkavane glejovymi zilami. Raz som bola na akcii kde bol kupeny mocing na gulas a mlade panie, vyrezavali a zahadzovali tie glejove blany,\u00a0 lebo ze *fuj, fuj, fuj …mastne*. Keby som vedela, ako sem pridat smajlik, ktory si trieska hlavu o mur, tak ho tu vlozim za 3 riadky.
\nMaso pokrajame na kocky a vlozime do velkeho hrnca…..ja neviem kolko vody som dolliala….ale povedzme ze 3 litre , pridame cibulu osupanu na poslednu supku a obieleny cesnak. Vhodime korenie, bobkovy list, sol.
\nPrivedieme k varu, prikryjeme pokrievkou, stisime plamen a varime kym nie je maso skoro hotove…povedzme 1.5 hodiny
\nZeleninu ocistime a pokrajame na lyzicove kusky.\u00a0 Ja som mala aj jednu prasknutu paradajku, tak som ju tam dala….a kusok kvaky a 2 zvadnute papriky. Mozno by mi v Ondreji ruky odtali, ale ved…ja som to nevarila na sutaz…vsak.
\nZeleninu vhodime k masu a varime\u00a0 dalsiu polhodinu. Po polhodine pridame ocistene a pokrajane zemiaky.
\nA dovarime do uplneho makka makucka.
\nMaso musi byt tak makke, aby sa rozpadavalo…aspon co si pamatam ako dieta….tak Ondrejcanka vravela mamke….*Zlata…to maso musi byt makke ako dusa*, mozes ho trhat vidlickou.<\/p>\n

\"cipka<\/a>
\nPocas varenia si pripravime trhance.
\nVajce , stipku soli a muku zmiesame a zacneme vypracovavat cesto….. Podla potreby si pridavajte vodu.
\nJa to robim tak, ze vzdy si do dlane dam trosku vody a domiesavam…mam to potom lepsie v rukach.
\nVypracovane cesto\u00a0 by nemalo byt uplne tvrde, ale take polomakke….rozvalkame ho a odtrhavame z neho male kusky. Nechame ich na doske aby trosku oschli.<\/p>\n

\"cipka<\/a>
\nKed je uz teda vsetko v hrnci makke, ak treba dolejeme troskou horucej vody a do vriacej zavarime trhance.
\nV kastroliku rozohrejeme mast,\u00a0 preprazime na nej muku a zasypeme mletou paprikou. Zaoprazku dame bokom.
\nZ masovej polievky odlejeme, \u00a0 do extra hrnca,\u00a0 2\/3 tekutiny.<\/p>\n

\"cipka<\/a>
\nDo zhustenej polievky prelozime zaoprazku, nechame prevriet a ostatok tekutiny, uz omastenej, zlejeme do hrnca k zliatej cistej polievke.
\nMame uzasnu chutnu polievku, do ktorej mozeme zavarit oblubenu zavarku.
\nHusty obsah jeme ako hlavne jedlo….posypane mletym korenim s kyslou uhorkou a chlebom.
\nNemozem si pomoct …Ondrejcania to vymysleli velmi dobre……<\/p>\n","protected":false},"excerpt":{"rendered":"

Vsetky tieto nazvy predstavuju jedno jedlo. Pochadza z Ondreja, je to mala dedinka, ktora sa stala sucastou\u00a0 Brusna pri Banskej Bystrici.\u00a0 V Ondreji byva kazdy rok festival Cipkarskeho, kde sa sutazi. Vari sa v masinach, je to nieco ako prenosna piecka. Ja osobne som masinu nevidela, tak ju neviem nejako blizsie popisat. V Ondreji boli […]<\/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-5176","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-1lu","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5176","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=5176"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5176\/revisions"}],"predecessor-version":[{"id":5184,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5176\/revisions\/5184"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}