{"id":3118,"date":"2020-07-16T15:15:38","date_gmt":"2020-07-16T13:15:38","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=3118"},"modified":"2020-07-16T15:17:45","modified_gmt":"2020-07-16T13:17:45","slug":"osvezi-a-zasyti-studene-polevky","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/cs\/osvezi-a-zasyti-studene-polevky\/","title":{"rendered":"Osv\u011b\u017e\u00ed a zasyt\u00ed: studen\u00e9 pol\u00e9vky"},"content":{"rendered":"\n

Jak dodat v hork\u00fdch dnech t\u011blu energii a d\u016fle\u017eit\u00e9 \u017eiviny? Zkuste studen\u00e9 pol\u00e9vky. Skv\u011ble zasyt\u00ed a sou\u010dasn\u011b osv\u011b\u017e\u00ed a nezat\u00ed\u017e\u00ed na\u0161e t\u011blo. P\u0159ipravuj\u00ed se obvykle z \u010derstv\u00fdch surovin, kter\u00fdch je v l\u00e9t\u011b na zahr\u00e1dk\u00e1ch \u010di trz\u00edch spousta. Fantazii se p\u0159i p\u0159\u00edprav\u011b meze nekladou, kombinovat m\u016f\u017eete ovoce, zeleninu a r\u016fzn\u00e9 \u010derstv\u00e9 bylinky. Nezapome\u0148te na kvalitn\u00ed olivov\u00fd olej<\/a>, kter\u00fd pom\u016f\u017ee vitamin\u016fm sn\u00e1ze proniknout do va\u0161eho t\u011bla, a nav\u00edc dod\u00e1 pol\u00e9vk\u00e1m chutn\u00fd st\u0159edomo\u0159sk\u00fd \u0161mrnc.<\/p>\n\n\n\n

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Tarator<\/strong><\/h3>\n\n\n\n

N\u00e1\u0161 prvn\u00ed v\u00fdlet za osv\u011b\u017euj\u00edc\u00ed pol\u00e9vkou povede na Balk\u00e1n, kde si pochutn\u00e1vaj\u00ed na specialit\u011b zvan\u00e9 tarator. Ta se \u201eva\u0159\u00ed\u201c z jogurtu, okurky, \u010desneku, vla\u0161sk\u00fdch o\u0159ech\u016f, p\u0159id\u00e1v\u00e1 se do n\u00ed kopr a kvalitn\u00ed olej<\/a>. Pod\u00e1v\u00e1 se \u010dasto s ledem jako pol\u00e9vka, ale ob\u010das rovn\u011b\u017e jako sal\u00e1t \u010di om\u00e1\u010dka k ryb\u00e1m.
V n\u011bkter\u00fdch balk\u00e1nsk\u00fdch zem\u00edch, nap\u0159\u00edklad v Severn\u00ed Makedonii, se do taratoru p\u0159id\u00e1v\u00e1 \u010desnek a jogurt, nahrazuje kysel\u00e9 ml\u00e9ko.<\/p>\n\n\n\n

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Gazpacho<\/strong><\/h3>\n\n\n\n

Asi nejzn\u00e1m\u011bj\u0161\u00ed studenou pol\u00e9vkou, kter\u00e1 dom\u00e1cn\u00ed u\u017e i u n\u00e1s,\nje gazpacho. M\u00e1 p\u016fvod ve \u0160pan\u011blsku, kde existuje nes\u010detn\u011b variant t\u00e9to pol\u00e9vky,\njej\u00edm\u017e z\u00e1kladem jsou raj\u010data, papriky, okurky, cibule, \u010desnek, ko\u0159en\u00ed a extra panensk\u00fd\nolivov\u00fd olej. Na\u0161e obl\u00edben\u00e1 verze poch\u00e1z\u00ed z okouzluj\u00edc\u00ed Andalusie a recept\nje v\u00edce ne\u017e jednoduch\u00fd:<\/p>\n\n\n\n

0,5 kg raj\u010dat oloupejte a rozmixujte, p\u0159idejte oloupanou a na kousky nakr\u00e1jenou polovinu sal\u00e1tov\u00e9 okurky, 0,5 kg zelen\u00fdch paprik a prolisovan\u00fd strou\u017eek \u010desneku. Kr\u00e1tce mixujte a pot\u00e9 p\u0159idejte s\u016fl a pep\u0159 dle chuti, 4 l\u017e\u00edce vinn\u00e9ho octa a 100 ml extra panensk\u00e9ho olivov\u00e9ho oleje<\/a>. P\u0159ece\u010fte p\u0159es s\u00edto a dejte na hodinu vychladit. Serv\u00edrujte s pl\u00e1tkem okurky, posypan\u00e9 kostkami cibule, \u0161petkou chilli a s p\u00e1r kapkami kvalitn\u00edho olivov\u00e9ho oleje<\/a>. M\u016f\u017eete ozdobit \u010derstvou bazalkou.<\/em><\/p>\n\n\n\n

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Vichyssoise<\/strong><\/h3>\n\n\n\n

St\u011b\u017eejn\u00ed surovinou t\u00e9to pol\u00e9vky poch\u00e1zej\u00edc\u00ed z Francie,\np\u0159esn\u011bji z l\u00e1zn\u00ed Vichy, je p\u00f3rek. Serv\u00edruje se studen\u00e1, v parn\u00e9m l\u00e9t\u011b\ndokonce na ledov\u00e9 t\u0159\u00ed\u0161ti, ale v zim\u011b v\u00e1m nic nebr\u00e1n\u00ed ji pod\u00e1vat teplou. Je\nvelmi chutn\u00e1 a taky rychle hotov\u00e1:<\/p>\n\n\n\n

Rozpus\u0165te 3 l\u017e\u00edce\nm\u00e1sla, osma\u017ete na n\u011bm st\u0159edn\u011b velkou cibuli nasekanou najemno a 350 g b\u00edl\u00e9\n\u010d\u00e1sti p\u00f3rku nakr\u00e1jen\u00e9 na pl\u00e1tky. Jakmile zelenina zm\u011bkne, zalijte ji 1 l\nku\u0159ec\u00edho v\u00fdvaru (lze p\u0159ipravit i z kostky) a vlo\u017ete 2 bobkov\u00e9 listy.\nP\u0159idejte asi 300 g brambor nakr\u00e1jen\u00fdch na kostky a v\u0161e p\u0159ive\u010fte k varu. Jakmile\nbrambory zm\u011bknou a sm\u011bs m\u00edrn\u011b zchladne, p\u0159idejte 2 hrsti poln\u00ed\u010dku, rozmixujte v\u0161e\nty\u010dov\u00fdm mix\u00e9rem dohladka a dejte vychladit. Pod\u00e1vejte osolen\u00e9, opep\u0159en\u00e9,\nsm\u00edchan\u00e9 se sladkou smetanou (pro leh\u010d\u00ed verzi lze smetanou pokapat jen na\nozdobu) a ozdoben\u00e9 osma\u017een\u00fdmi kole\u010dky p\u00f3rku a krutony.<\/em><\/p>\n\n\n\n

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\u0160altibar\u0161\u010diai<\/h3>\n\n\n\n

Studen\u00e1 \u0159epn\u00e1 pol\u00e9vka z Litvy s nevysloviteln\u00fdm n\u00e1zvem\nje moc dobr\u00e1 pro na\u0161e chu\u0165ov\u00e9 bu\u0148ky i pro zdrav\u00ed. \u010cerven\u00e1 \u0159epa toti\u017e aktivuje\ntvorbu \u010derven\u00fdch krvinek, povzbuzuje, detoxikuje st\u0159eva, p\u0159isp\u00edv\u00e1\nk pru\u017enosti a pevnosti pleti, vlas\u016f a neht\u016f. <\/p>\n\n\n\n

2 uva\u0159en\u00e9 \u0159epy\noloupejte (d\u00e1 se sehnat i \u0159epa uva\u0159en\u00e1). Uva\u0159te 2 vejce natvrdo a velkou\nbramboru vcelku. Pot\u00e9 v\u0161e nakr\u00e1jejte na men\u0161\u00ed kousky, p\u0159idejte najemno\npokr\u00e1jenou p\u016flku sal\u00e1tov\u00e9 okurky, jarn\u00ed cibulku dle chuti a hrst \u010derstv\u00e9ho\nkopru. V\u0161e zalejte 1 l kef\u00edru (nebo dle hustoty), osolte, opep\u0159ete a dob\u0159e vychla\u010fte,\nide\u00e1ln\u011b do druh\u00e9ho dne. Serv\u00edrujte posypan\u00e9 \u010derstv\u00fdm koprem.<\/em><\/p>\n\n\n\n

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Koriandrov\u00e1 studen\u00e1 pol\u00e9vka<\/strong><\/h3>\n\n\n\n

Kdo podlehl kouzlu orient\u00e1ln\u00ed kuchyn\u011b, rozhodn\u011b si zamiluje studenou\npol\u00e9vku, kter\u00e1 chutn\u00e1 a von\u00ed d\u00e1lkami d\u00edky koriandru, citronov\u00e9 tr\u00e1v\u011b a\nlimetkov\u00fdm l\u00edstk\u016fm.<\/p>\n\n\n\n

Ingredience<\/em><\/strong><\/p>\n\n\n\n