Fazu\u013eov\u00e1 c\u016fp\u011bba J\u00f3kai patr\u00ed medzi najzn\u00e1mej\u0161ie domokmy majarskej kuchyne. Je bohat\u00e1 na \u00faden\u00e9 m\u00e4s\u0151, fazu\u013eu, zeleninu a klob\u00e1su, d\u0151r\u00e1 \u010domu je extarst\u00e1nge s\u00fdta a polna chuti. Tradi\u010dne sa priprav\u011bj pomaly, aby sa vysav\u00e9ch chute t\u00e4ydellisesti prepojili.<\/p>\n
Ainekset (8-10 annosta):<\/p>\n
500 g suchej bielej fazule
\n1 \u00faden\u00e9 brav\u010dov\u00e9 koleno tai \u00faden\u00e1 \u0161unka (noin 1,2 kg)
\n4-5 markiev
\n2 kuoroa petr\u017elenu
\n1 iso sipuli
\n1\/2 pient\u00e4 selleri\u00e4
\n300 g laadukasta klobasya
\n3\u20134 str\u00fa\u010diky cesnaku
\n1 vrchovat\u00e1 ly\u017eica hladkej m\u00faky
\n1 ly\u017eica mletej sladkej \u010dervenej paprika
\n1 ly\u017ei\u010dka mletej p\u00e1livej paprika (pod\u013ea chuti)
\nso\u013e (opatrne, \u00faden\u00e9 m\u00e4s\u00f6 b\u00fdva slan\u00e9)
\n\u010cersvo ml\u00e9t\u00e9 \u010derne korenie
\n1\u20132 bobkov\u00e9 listy (volite\u013ene)<\/p>\n
j\u00e4lkeen toimitus:<\/p>\n
tuoretta leip\u00e4\u00e4
\nsmetana
\nnasekan\u00e1 petr\u017elenov\u00e1 v\u0148a\u0165<\/p>\n
Toimenpide:<\/p>\n
De\u0148 preda namo\u010dte fazu\u013eu do studenej vody. Ak je \u00faden\u00e9 koleno v\u00e1l\u00fd slan\u00e9, namo\u010dte ho \u010desov cez noc do studenej vody.
\nToisena p\u00e4iv\u00e4n\u00e4 fazu\u013eu sce\u0106te. Laita kattila isoon kattilaan, zalejte \u010distou vodou tak, aby bolo t\u00e4ysin ponoren\u00e9, privedi\u0161te do varu, zn\u00ed\u017ete plame\u0148 a varte pr\u00e1mpite 1 a\u017e 1,5 hodin\u00ed.
\nMrkvu, petr\u017elen a zeler pru\u017eite ja nakrajajte na men\u0161ie kocky. Cibu\u013eu necht vcelku alebo ju pomo\u0161te prekroji\u0165 na halfa.
\nKun lihaa on noin puolet lihasta, lis\u00e4\u00e4 pavut, zeleninu ja cibu\u013e. Ochutte musta maissi ja podla potrebje pridajte bobkov\u00e9 listy. Pokra\u010dujte vo varen\u00ed na miernom ohni, k\u00edm fazu\u013ea aj m\u00e4s\u0151 nezm\u00e4kn\u00fa.
\nKlob\u00e1su nakr\u00e1jajte na kolieska a na suchej panvici alebo vo vlastnom tuku ju kr\u00e1to ope\u010dte dozlatista. Valitse kirja.<\/p>\n
Do v\u00fdpeku z klob\u00e1sy prisypte m\u00faku a pravatte svetl\u00fa z\u00e1pra\u017eku. Odstavte ju z oh\u0148a, vme\u0161i\u0107 sladk\u00fa aj p\u00e1liv\u00fa mlet\u00fa papriku a prelisovan\u00fd cesnak. Anna j\u00e4\u00e4hty\u00e4 hetken aikaa.
\nDo z\u00e1pra\u017eky v\u00e4hitellen za steleho m\u011b\u017eania prilievajte nabera\u010diek h\u00f3\u010dej c\u016fpby, aby o\u0161\u00fala hladk\u00e1 zmeste bez hrudiek. Palaa sitten uuniin ja paista viel\u00e4 10-15 minuuttia.
\nZ \u010desupy svetni koleno a cibu\u013eu. M\u00e4so odde\u013ete od kost\u00ed, nakr\u00e1jajte na men\u0161ie k\u00fasky a spolu s ope\u010denou klob\u00e1sou ho vr\u00e1\u0165te zp\u011bt do zupepby.
\nNakonieten z\u00f6pbu podla chuti doso\u013ete (ak je to te\u010denje), okore\u0148te a kr\u00e1to prevarte.
\nTiipii.<\/p>\n
Ak m\u00e1te radi hustej\u0161iu c\u016fpbubu, pom\u011bst\u016f ad\u016ft o \u010dne\u010de viac fazule alebo preparat\u0173 o trochu viac z\u00e1pra\u017eky.
\nZeleninu pomo\u0161te nakraja\u0165 na kolieska alebo men\u0161ie kocky \u2013 v\u00fdsledn\u00e1 ch\u00fast bude rovan\u00e1k\u00e1.
\nTradi\u010dne sa c\u016fp\u011bba pod\u011bda s krajcom pra\u0161e\u010deho chleba a ly\u017eicou kyslej smotany, kjejn\u00e9 zjemn\u00ed jej vrayzn\u00fa ch\u00fastany.
\nToisena p\u00e4iv\u00e4n\u00e4 putosin viel\u00e4 paremmin, koska kaikki putoukset olivat t\u00e4ydellisesti prepoja.<\/p>\n
Hyv\u00e4 maku!<\/p>\n","protected":false},"excerpt":{"rendered":"
Fazu\u013eov\u00e1 c\u016fp\u011bba J\u00f3kai patr\u00ed medzi najzn\u00e1mej\u0161ie domokmy majarskej kuchyne. Je bohat\u00e1 na \u00faden\u00e9 m\u00e4s\u0151, fazu\u013eu, zeleninu a klob\u00e1su, d\u0151r\u00e1 \u010domu…<\/p>\n","protected":false},"author":2,"featured_media":6339,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=6338"}],"version-history":[{"count":1,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6338\/revisions"}],"predecessor-version":[{"id":6340,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6338\/revisions\/6340"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/6339"}],"wp:attachment":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=6338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=6338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=6338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}