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[title] => Nekoć sirotinjska spiza, zatim balkanski specijalitet, a danas...? Sjećate li se ovog ukusnog i izdašnog jela?
[alias] => nekoc-sirotinjska-spiza-zatim-balkanski-specijalitet-a-danas-sjecate-li-se-ovog-ukusnog-i-izdasnog-jela
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Tko se sjetio ukiseliti kupus sad već može uživati u plodovima svoga truda, a jedan od boljih načina za iskoristiti kiseli kupus, pored i nakon, naravno, arambaša i sarmi, danas je mnogima nepoznanica. Recept i sjećanje na ovo jelo prohujali su s raspadom bivše države, barem za one koji spizu sagledavaju u kontekstu u koji je ne bi trebalo stavljati. Jer spiza je užitak, spiza nas spaja, hrani i grije, pa i liječi... osobito ovakva.
Nekoć vrlo popularno jelo poteklo je iz siromaške, seljačke kužine kao zgodan način za nahraniti puno usta s ne baš previše troška, no kako je izrazito prilagodljivo po pitanju sastojaka pa trpi sve varijacije na temu mesa, od svježeg do suhog, nije bila rijetkost da ga se pripremi i u svečanim prilikama, osobito zimi. Kasnije je dodatnu popularnost steklo kao vrlo zgodan izbor za zaposlene domaćice, jer je jedno od onih jela koje se lako pripremaju u obilatoj količini za više dana, a stajanjem postaje samo još bolje.
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Dobro, igra pogađanja je završena, nadam se da ste pogodili o čemu je riječ. Podvarak. Zvuči poznato? Za sve one kojima je nepoznat pa ga krenu "guglati" odmah jedno upozorenje: ako konzultirate Wikipediju i Taste Atlas, dva izvora širom otvorena za poprilično neprovjerene informacije, mogli biste steći dojam da je riječ o srpskom jelu, ali istina je da se kuhao od Vardara pa do Triglava, pa i šire, jer vrlo slične recepte možemo pronaći i u drugim kulinarskim tradicijama koje naveliko koriste kiseli kupus pa tako recimo Poljaci imaju bigoš koji ima određene sličnosti s podvarkom, a otkriva nam i super caku da se to jelo, kako bi bilo još bolje, može pripremiti ispod peke. Zvuči zanimljivo, zar ne?
Kako ne biste gubili vrijeme na guglanje, evo kratkog opisa: osnovni sastojci jela su kiseli kupus, luk i meso, najčešće svinjetina, u BiH junetina i janjetina, često i perad te ponekad suhomesnati proizvodi poput pečenice, pancete, suhih rebaraca i kobasica, a tim osnovnim sastojcima mogu se dodati još i mrkva, poriluk, češnjak, umak od rajčice te začini poput mljevene paprike, papra i lovora. Neki za pripremu ovog jela koriste čak i čvarke, koje poredaju po vrhu kako bi se fino zapekli i postali još hrskaviji, dok istovremeno masnoća koju puštaju topljenjem podvarku daje još bolji okus. Neki tvrde da je najbolji podvarak za koji se koristi dimljena puretina...
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Ne bojte se eksperimentirati jer svi upućeni u pripremu ovog jela će vam reći da s podvarkom ne možete pogriješiti. Kad birate meso, bilo da ste se odlučili za suho ili svježe, pripazite samo da je prošarano masnoćom, jer će tako podvarak biti ukusniji. Ovo jelo možete pripremiti i kad nemate mesa pri ruci, samo dobro prepržite nešto slanine sa sitno nasjeckanim lukom pa tom mješavinom začinite kiseli kupus te sve zapecite.
Što se tiče posluživanja, podvarak se super slaže s pireom od krumpira, jednako tako s restanim krumpirom, ali i s palentom i kukuruznim kruhom. Bolje je da je prilog što neutralniji, jer podvarak se odlikuje izraženim okusom, kako zbog kiselog kupusa, tako i zbog mesa koje mu se dodaje, a koje se najčešće, kako bi jelo bilo što ukusnije, najprije kratko preprži da se lijepo zapeče.
Sad kad je sve manje više jasno preostaje nam samo prijeći na recepte - jedan sa suhim, jedan sa svježim mesom.
Podvarak sa suhim mesom
Sastojci:
1 kg rezanog kiselog kupusa
350 g suhog mesa (ako je bez kosti stavi se manje)
1 luk
1 list lovora
3 žlice masti
1 žlica mljevene paprike
vode po potrebi
par zrna papra
sol
Priprema:
Suho meso isplahnite, po potrebi malo ostružite pa ga stavite kuhati u hladnu vodu. Kad uzavre, vodu prolijte i stavite čistu pa nastavite kuhati dok malo ne omekša.
Zagrijte mast u široj posudi za kuhanje pa joj kad se otopi dodajte sitno sjeckani luk. Kad luk počne hvatati boju dodajte kiseli kupus te pirjajte uz miješanje. Dodajte mljevenu papriku, lovor i papar te malo soli, sve promiješajte i prebacite u posudu koja može u pećnicu.
Suho meso očistite od kostiju i pomiješajte s kupusom te sve skupa zalijte dijelom vode u kojoj se kuhalo. Ako je jako slana, pomiješajte je sa svježom vodom. Pecite sve skupa u pećnici zagrijanoj na 170 stupnjeva oko sat i pol do dva uz povremeno miješanje. Povremeno dodajte još malo vode prema svom ukusu.
Podvarak s bržolama
Sastojci:
1 kg rezanog kiselog kupusa
400 g svinjskih odrezaka
1 luk
1 mrkva
2 žlice masti
1 žlica mljevene paprike
1 žličica ružmarina ili timijana (po želji)
sol, papar
Priprema:
Začinite bržole solju i paprom pa ih kratko prepecite s obje strane na zagrijanoj masti. Maknite ih sa strane pa na istoj masnoći prodinstajte nasjeckani luk i sitno nasjeckanu ili krupno naribanu mrkvu. Kad luk postane staklast, dodajte kiseli kupus i začine pa kratko pirjajte da se sve dobro prožme.
Prebacite u odgovarajuću posudu, dio mesa stavite između kupusa, dio na vrh pa pokrijte folijom ili poklopcem te sve prebacite pećnicu zagrijanu na 180 stupnjeva. Pecite oko sat i pol vremena poklopljeno, a zatim još dvadesetak minuta otklopljeno. Ako je potrebno, kad maknete poklopac stavite još malo tople vode.
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title=Nekoć sirotinjska spiza, zatim balkanski specijalitet, a danas...? Sjećate li se ovog ukusnog i izdašnog jela?
page_title=Nekoć sirotinjska spiza, zatim balkanski specijalitet, a danas...? Sjećate li se ovog ukusnog i izdašnog jela?
[metakey] => podvarak, kiseli kupus, suho meso, tradicionalna jela
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Tko se sjetio ukiseliti kupus sad već može uživati u plodovima svoga truda, a jedan od boljih načina za iskoristiti kiseli kupus, pored i nakon, naravno, arambaša i sarmi, danas je mnogima nepoznanica. Recept i sjećanje na ovo jelo prohujali su s raspadom bivše države, barem za one koji spizu sagledavaju u kontekstu u koji je ne bi trebalo stavljati. Jer spiza je užitak, spiza nas spaja, hrani i grije, pa i liječi... osobito ovakva.
Nekoć vrlo popularno jelo poteklo je iz siromaške, seljačke kužine kao zgodan način za nahraniti puno usta s ne baš previše troška, no kako je izrazito prilagodljivo po pitanju sastojaka pa trpi sve varijacije na temu mesa, od svježeg do suhog, nije bila rijetkost da ga se pripremi i u svečanim prilikama, osobito zimi. Kasnije je dodatnu popularnost steklo kao vrlo zgodan izbor za zaposlene domaćice, jer je jedno od onih jela koje se lako pripremaju u obilatoj količini za više dana, a stajanjem postaje samo još bolje.
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Dobro, igra pogađanja je završena, nadam se da ste pogodili o čemu je riječ. Podvarak. Zvuči poznato? Za sve one kojima je nepoznat pa ga krenu "guglati" odmah jedno upozorenje: ako konzultirate Wikipediju i Taste Atlas, dva izvora širom otvorena za poprilično neprovjerene informacije, mogli biste steći dojam da je riječ o srpskom jelu, ali istina je da se kuhao od Vardara pa do Triglava, pa i šire, jer vrlo slične recepte možemo pronaći i u drugim kulinarskim tradicijama koje naveliko koriste kiseli kupus pa tako recimo Poljaci imaju bigoš koji ima određene sličnosti s podvarkom, a otkriva nam i super caku da se to jelo, kako bi bilo još bolje, može pripremiti ispod peke. Zvuči zanimljivo, zar ne?
Kako ne biste gubili vrijeme na guglanje, evo kratkog opisa: osnovni sastojci jela su kiseli kupus, luk i meso, najčešće svinjetina, u BiH junetina i janjetina, često i perad te ponekad suhomesnati proizvodi poput pečenice, pancete, suhih rebaraca i kobasica, a tim osnovnim sastojcima mogu se dodati još i mrkva, poriluk, češnjak, umak od rajčice te začini poput mljevene paprike, papra i lovora. Neki za pripremu ovog jela koriste čak i čvarke, koje poredaju po vrhu kako bi se fino zapekli i postali još hrskaviji, dok istovremeno masnoća koju puštaju topljenjem podvarku daje još bolji okus. Neki tvrde da je najbolji podvarak za koji se koristi dimljena puretina...
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Ne bojte se eksperimentirati jer svi upućeni u pripremu ovog jela će vam reći da s podvarkom ne možete pogriješiti. Kad birate meso, bilo da ste se odlučili za suho ili svježe, pripazite samo da je prošarano masnoćom, jer će tako podvarak biti ukusniji. Ovo jelo možete pripremiti i kad nemate mesa pri ruci, samo dobro prepržite nešto slanine sa sitno nasjeckanim lukom pa tom mješavinom začinite kiseli kupus te sve zapecite.
Što se tiče posluživanja, podvarak se super slaže s pireom od krumpira, jednako tako s restanim krumpirom, ali i s palentom i kukuruznim kruhom. Bolje je da je prilog što neutralniji, jer podvarak se odlikuje izraženim okusom, kako zbog kiselog kupusa, tako i zbog mesa koje mu se dodaje, a koje se najčešće, kako bi jelo bilo što ukusnije, najprije kratko preprži da se lijepo zapeče.
Sad kad je sve manje više jasno preostaje nam samo prijeći na recepte - jedan sa suhim, jedan sa svježim mesom.
Podvarak sa suhim mesom
Sastojci:
1 kg rezanog kiselog kupusa
350 g suhog mesa (ako je bez kosti stavi se manje)
1 luk
1 list lovora
3 žlice masti
1 žlica mljevene paprike
vode po potrebi
par zrna papra
sol
Priprema:
Suho meso isplahnite, po potrebi malo ostružite pa ga stavite kuhati u hladnu vodu. Kad uzavre, vodu prolijte i stavite čistu pa nastavite kuhati dok malo ne omekša.
Zagrijte mast u široj posudi za kuhanje pa joj kad se otopi dodajte sitno sjeckani luk. Kad luk počne hvatati boju dodajte kiseli kupus te pirjajte uz miješanje. Dodajte mljevenu papriku, lovor i papar te malo soli, sve promiješajte i prebacite u posudu koja može u pećnicu.
Suho meso očistite od kostiju i pomiješajte s kupusom te sve skupa zalijte dijelom vode u kojoj se kuhalo. Ako je jako slana, pomiješajte je sa svježom vodom. Pecite sve skupa u pećnici zagrijanoj na 170 stupnjeva oko sat i pol do dva uz povremeno miješanje. Povremeno dodajte još malo vode prema svom ukusu.
Podvarak s bržolama
Sastojci:
1 kg rezanog kiselog kupusa
400 g svinjskih odrezaka
1 luk
1 mrkva
2 žlice masti
1 žlica mljevene paprike
1 žličica ružmarina ili timijana (po želji)
sol, papar
Priprema:
Začinite bržole solju i paprom pa ih kratko prepecite s obje strane na zagrijanoj masti. Maknite ih sa strane pa na istoj masnoći prodinstajte nasjeckani luk i sitno nasjeckanu ili krupno naribanu mrkvu. Kad luk postane staklast, dodajte kiseli kupus i začine pa kratko pirjajte da se sve dobro prožme.
Prebacite u odgovarajuću posudu, dio mesa stavite između kupusa, dio na vrh pa pokrijte folijom ili poklopcem te sve prebacite pećnicu zagrijanu na 180 stupnjeva. Pecite oko sat i pol vremena poklopljeno, a zatim još dvadesetak minuta otklopljeno. Ako je potrebno, kad maknete poklopac stavite još malo tople vode.
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Idealno jelo za nahraniti puno gladnih usta, čak i ako su među njima bonkulovići
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[name] => City Select
[value] => (0)
[type] => select
[group] => 9
[published] => 1
[ordering] => 35
[alias] => CitySelect
)
[34] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
[35] => stdClass Object
(
[id] => 99
[name] => SD na licu mjesta
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 37
[alias] => SD_na_licu_mjesta
)
)
11. svibanj 2024 18:18
