{"id":933,"date":"2020-01-19T11:52:02","date_gmt":"2020-01-19T10:52:02","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=933"},"modified":"2020-05-18T12:42:21","modified_gmt":"2020-05-18T11:42:21","slug":"ryza-s-kyslou-kapustou-a-klobasou","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/ryza-s-kyslou-kapustou-a-klobasou\/","title":{"rendered":"Ry\u017ea s kyslou kapustou a klob\u00e1sou"},"content":{"rendered":"<p>Tento r\u00fdchly recept som si vymyslel raz r\u00e1no ako improviz\u00e1ciu, ke\u010f som si pripravoval obed do pr\u00e1ce. Mal som z domu dom\u00e1cu klob\u00e1su a kysl\u00fa kapustu, tak som to dal dokopy s ry\u017eou, ktor\u00fa som mal poruke. Aj ke\u010f ve\u013emi neob\u013eubujem ani kysl\u00fa kapustu ani ry\u017eu, mus\u00edm poveda\u0165, \u017ee t\u00e1to kombin\u00e1cia mi ve\u013emi chut\u00ed. Treba ale doda\u0165, \u017ee som len znovuobjavil koleso. Podobn\u00e9 jedlo, kysl\u00fa kapustu, opra\u017een\u00fa so \u0161kvarkami a zmie\u0161an\u00fa s ry\u017eou (ka\u0161ou, ako sa v dialekte n\u00e1\u0161ho okolia ry\u017ea ozna\u010duje), si d\u00e1vali u\u017e moji star\u00fd rodi\u010dia, ke\u010f si chceli dopria\u0165 siln\u00e9 ra\u0148ajky pred pr\u00e1cou na poli.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-940\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou.jpg\" alt=\"Ry\u017ea s kyslou kapustou a klob\u00e1sou na tanieri\" width=\"1024\" height=\"664\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou-300x195.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou-768x498.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou-231x150.jpg 231w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/01\/ryza_s_kyslou_kapustou_a_klobasou-150x97.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<h3>Recept<\/h3>\n<ul>\n<li>jedna klob\u00e1sa vhodn\u00e1 na tepeln\u00fa \u00fapravu &#8211; asi 100g<\/li>\n<li>asi 100g kyslej kapusty (v\u00e1ha po vytla\u010den\u00ed \u0161\u0165avy) &#8211; mno\u017estvo asi ako tenisov\u00e1 lopti\u010dka<\/li>\n<li>jedna men\u0161ia a\u017e stredn\u00e1 cibu\u013ea<\/li>\n<li>trocha oleja alebo masti<\/li>\n<li>asi 150g ry\u017ee (asi jeden hrn\u010dek)<\/li>\n<li>\u0161tvr\u0165 ly\u017ei\u010dky koriandru<\/li>\n<li>\u0161tvr\u0165 ly\u017ei\u010dky major\u00e1nu<\/li>\n<li>v\u00e4\u010d\u0161ia \u0161tipka <a href=\"https:\/\/www.lukulia.sk\/magazin\/co-je-rimska-rasca\/\">r\u00edmskej rasce<\/a><\/li>\n<li>so\u013e, \u010dierne korenie<\/li>\n<\/ul>\n<p>Ry\u017eu uvar\u00edme pod\u013ea n\u00e1vodu na obale alebo nasledovne: Asi dva hrn\u010deky vody s trochou soli privedieme do varu, prid\u00e1me ry\u017eu a pozvo\u013ena var\u00edme prikryt\u00e9 5 min\u00fat (pozor na vykypenie). Uberieme plame\u0148 a odkryt\u00e9 e\u0161te asi desa\u0165 min\u00fat var\u00edme, k\u00fdm sa voda neodpar\u00ed alebo nevsiakne.<\/p>\n<p>Medzit\u00fdm si klob\u00e1su nare\u017eeme na ten\u0161ie kolieska, pr\u00edpadne polkolieska. Cibu\u013eu o\u010dist\u00edme a re\u017eeme na men\u0161ie kocky, asi 3mm. Z kyslej kapusty vytla\u010d\u00edme \u0161\u0165avu a m\u00f4\u017eeme ju pod\u013ea \u017eelania naseka\u0165. Do panvice d\u00e1me trocha oleja, aby nebola such\u00e1, a na miernom ohni v nej vytop\u00edme trocha masti z klob\u00e1sy. Prid\u00e1me cibu\u013eu a jemne posol\u00edme. Zv\u00fd\u0161ime plame\u0148 na stredn\u00fd a za pravideln\u00e9ho mie\u0161ania restujeme. Ak m\u00e1me ve\u013emi such\u00fa klob\u00e1su, m\u00f4\u017eeme prida\u0165 e\u0161te trocha oleja alebo masti. Ke\u010f cibu\u013eka za\u010d\u00edna sklovatie\u0165, prid\u00e1me kysl\u00fa kapustu a \u010falej restujeme asi 5 min\u00fat. Prid\u00e1me \u010dierne korenie pod\u013ea chuti, po \u0161tvr\u0165 ly\u017ei\u010dke koriandru a major\u00e1nu a v\u00e4\u010d\u0161iu \u0161tipku r\u00edmskej rasce. Ke\u010f cibu\u013eka trocha zhnedla, prid\u00e1me ry\u017eu a premie\u0161ame. Ak sa n\u00e1m zd\u00e1 ry\u017ea nedostato\u010dne pomasten\u00e1 m\u00f4\u017eeme ju e\u0161te pod\u013ea potreby omasti\u0165 mas\u0165ou alebo olejom (k\u013eudne napr\u00edklad aj olivov\u00fdm). Orestujeme e\u0161te asi min\u00fatu. Ochutn\u00e1me a pod\u013ea potreby e\u0161te dochut\u00edme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tento r\u00fdchly recept som si vymyslel raz r\u00e1no ako improviz\u00e1ciu, ke\u010f som si pripravoval obed do pr\u00e1ce. Mal som z domu dom\u00e1cu klob\u00e1su a kysl\u00fa kapustu, tak som to dal dokopy s ry\u017eou, ktor\u00fa som mal poruke. Aj ke\u010f ve\u013emi neob\u013eubujem ani kysl\u00fa kapustu ani ry\u017eu, mus\u00edm poveda\u0165, \u017ee t\u00e1to kombin\u00e1cia mi ve\u013emi chut\u00ed. Treba ale doda\u0165, \u017ee som len znovuobjavil koleso. Podobn\u00e9 jedlo, kysl\u00fa kapustu, opra\u017een\u00fa so \u0161kvarkami a zmie\u0161an\u00fa s ry\u017eou (ka\u0161ou, ako\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/ryza-s-kyslou-kapustou-a-klobasou\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":940,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[146,147,171,169,15,148,11],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/933"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=933"}],"version-history":[{"count":6,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/933\/revisions"}],"predecessor-version":[{"id":941,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/933\/revisions\/941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/940"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}