{"id":6304,"date":"2016-10-23T10:38:00","date_gmt":"2016-10-23T08:38:00","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6304"},"modified":"2023-07-25T13:51:26","modified_gmt":"2023-07-25T11:51:26","slug":"zakladna-zemlova-knedla","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6304","title":{"rendered":"Z\u00e1kladn\u00e1 \u017eem\u013eov\u00e1 knedla"},"content":{"rendered":"

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

Jeden recept na podobn\u00fa kned\u013eu tu u\u017e m\u00e1m. T\u00e1 serv\u00edtkov\u00e1 kned\u013ea je roben\u00e1 zo \u0161pen\u00e1tom a bylinkami.<\/a>
\nT\u00e1to je t\u00e1 najz\u00e1kladnej\u0161ia. Akur\u00e1t ju nevar\u00edm v serv\u00edtke, ale vo f\u00f3lii a alobale.
\nV \u010dasoch,\u00a0 ke\u010f tieto zabij\u00e1ky \u017eivotn\u00e9ho prostredia neexistovali, tak ich gazdinky v\u00e1\u017ene varili v kuchynsk\u00fdch utierkach, alebo mali na to \u0161peci\u00e1lne vyhraden\u00fa, l\u00e1tkov\u00fa serv\u00edtku.
\nV Bavorsku kysnut\u00e9 knedle, ako ich pozn\u00e1me z na\u0161ich slovensk\u00fdch kuch\u00fd\u0148, nepoznaj\u00fa.
\nMinul\u00fd t\u00fd\u017ede\u0148 sme boli na jedle a dala som si pe\u010den\u00e9 koleno. Koleno n\u00e1dherne\u00a0 m\u00e4sit\u00e9, s chrumkavou k\u00f4rou, om\u00e1\u010dka hust\u00e1 a\u00a0 k tomu dve pingpongov\u00e9 lopti\u010dky zemiakov\u00e9ho knedl\u00edku.
\nBavor Ti povie: „jedz m\u00e4so, na\u010do sa pcha\u0165 ostatn\u00fdm“.
\nBo\u017ee, \u010do by som vtedy dala , za tie na\u0161sk\u00e9 m\u00e4ku\u010dk\u00e9 kysnut\u00e9 knedle.
\nKe\u010f my sme zvyknut\u00ed\u00a0 na m\u00e1lo m\u00e4sa a dopcha\u0165 sa pr\u00edlohou. \u010co u\u017e, ke\u010f ma tak mami\u010dka nau\u010dila.
\nAle faktom je, \u017ee keby tam bolo \u010do len o jednu pinpongov\u00fa lopti\u010dku viac, tak by som to nebola schopn\u00e1 v\u00f4bec zjes\u0165.
\nTak\u017ee Bavori kysnut\u00e9 knedle , pod\u013ea na\u0161ich predst\u00e1v v\u00f4bec nepoznaj\u00fa, poznaj\u00fa zemiakov\u00e9 zo surov\u00fdch zemiakov, z varen\u00fdch zemiakov,\u00a0 alebo \u017eem\u013eov\u00e9, tzv. serv\u00edtkov\u00e9.<\/p>\n

Suroviny:<\/h2>\n

Na dve \u0161i\u0161ky \u010do je cca 4 a\u017e 5 porci\u00ed budeme potrebova\u0165 :<\/p>\n

500 g preschnut\u00e9 nakr\u00e1jan\u00e9 pe\u010divo
\n5 ve\u013ek\u00fdch, alebo 6 mal\u00fdch vajec
\n600 ml tepl\u00e9 mlieko
\n2 cibule
\n4 PL olej
\nve\u013ek\u00e1 kytica petr\u017elenovej v\u0148ate
\n1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e<\/p>\n

Postup<\/h2>\n

Mus\u00edme si uvedomi\u0165 jednu vec. Robila som zo such\u00fdch koliesok nakr\u00e1jan\u00e9ho bieleho pe\u010diva.
\nNeboli ani odv\u010dera, ani oddneska.
\nBolo minimalne 4 dni star\u00e9. Neviem ko\u013eko\u00a0 \u010derstv\u00fdch ro\u017ekov je treba skr\u00e1ja\u0165 na 500 g such\u0161\u00edch koliesok.
\nPokia\u013e by ste chceli robi\u0165 povedzme zo star\u0161ieho bieleho pe\u010diva, tak pou\u017eite aspo\u0148 trojd\u0148ov\u00e9. \u010co ja viem, sk\u00faste 16 ro\u017ekov. Ja to takto nerobievam, preto\u017ee som leniv\u00e1 a k\u00fapim si hotov\u00fd polotovar, ktor\u00fd vyzer\u00e1 takto.<\/p>\n

\"servitkova-knedla-polotovar\"<\/a><\/p>\n

Alebo, ak mi ostan\u00fa nejak\u00e9 \u017eemle, alebo biele pe\u010divo, niekedy ho pou\u017eijem na str\u00fahanku, alebo ich len takto nakr\u00e1jam a nech\u00e1m vyschn\u00fa\u0165 a odklad\u00e1m do z\u00e1soby. Akon\u00e1hle m\u00e1m pol kila, tak rob\u00edm tieto knedle.
\n500 g je dos\u0165 ve\u013ek\u00e1 masa , robila som v dvoch hlbok\u00fdch n\u00e1dob\u00e1ch.
\nCibu\u013eu o\u010dist\u00edme a nasek\u00e1me na drobno. Na oleji ju orestujeme do sklovita, nenechajme ju zozlatn\u00fa\u0165.
\nVypneme a ideme naseka\u0165 petr\u017elenov\u00fa v\u0148atku.\u00a0 Po nasekan\u00ed ju prid\u00e1me k cibuli na panvicu a premie\u0161ame.
\nK pe\u010divu d\u00e1me vajcia ,\u00a0 cibu\u013eu s petr\u017elenom aj s v\u00fdpekom, posypeme so\u013eou a za\u010dneme prilieva\u0165 mlieko. Nevylievajte ho v\u0161etko naraz, sk\u00faste najprv dve tretiny a za\u010dneme rukami premie\u0161ava\u0165. Potom u\u017e prilievajte pod\u013ea potreby. Ak budete robi\u0165 z pe\u010diva odv\u010dera, predpoklad\u00e1m, \u017ee budete potrebova\u0165 toho mlieka viac.
\nTak\u017ee masu vymie\u0161ame do kompaktnej hmoty. Pokia\u013e to pre\u017eeniete s\u00a0 mliekom, tak sk\u00faste zahusti\u0165 str\u00fahankou, alebo detskou krupicou.<\/p>\n

\"servitkova-knedla-cesto\"<\/a>
\nPolovicu cesta prelo\u017e\u00edme na potravinov\u00fa f\u00f3liu a vytvarujeme valec, zabal\u00edme napevno do f\u00f3lie, okraje zabezpe\u010d\u00edme a vyv\u00e1\u013eame do pekn\u00e9ho, pravideln\u00e9ho,\u00a0 okr\u00fahleho valca.
\nTento valec e\u0161te zabal\u00edme do alobalu.
\nKnedle ponor\u00edme do vriacej vody, var\u00edme 20 min\u00fat a potom knedle oto\u010d\u00edme na druh\u00fa stranu a var\u00edme \u010fal\u0161\u00edch 20 min\u00fat.
\n\"servitkova-knedla-balenie\"<\/a> \"servitkova-knedla-varenie\"<\/a>
\nPo uvaren\u00ed vyberieme a nech\u00e1me 10 min\u00fat odpo\u010din\u00fa\u0165. Kr\u00e1jame a pod\u00e1vame.<\/p>\n","protected":false},"excerpt":{"rendered":"

Jeden recept na podobn\u00fa kned\u013eu tu u\u017e m\u00e1m. T\u00e1 serv\u00edtkov\u00e1 kned\u013ea je roben\u00e1 zo \u0161pen\u00e1tom a bylinkami. T\u00e1to je t\u00e1 najz\u00e1kladnej\u0161ia. Akur\u00e1t ju nevar\u00edm v serv\u00edtke, ale vo f\u00f3lii a alobale. V \u010dasoch,\u00a0 ke\u010f tieto zabij\u00e1ky \u017eivotn\u00e9ho prostredia neexistovali, tak ich gazdinky v\u00e1\u017ene varili v kuchynsk\u00fdch utierkach, alebo mali na to \u0161peci\u00e1lne vyhraden\u00fa, l\u00e1tkov\u00fa serv\u00edtku. […]<\/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":[10],"tags":[],"class_list":["post-6304","post","type-post","status-publish","format-standard","hentry","category-prilohy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1DG","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6304","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=6304"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6304\/revisions"}],"predecessor-version":[{"id":10163,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6304\/revisions\/10163"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}