{"id":4137,"date":"2020-12-14T08:35:21","date_gmt":"2020-12-14T07:35:21","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=4137"},"modified":"2020-12-14T08:41:23","modified_gmt":"2020-12-14T07:41:23","slug":"zahrejte-se-polevkou","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/cs\/zahrejte-se-polevkou\/","title":{"rendered":"Zah\u0159ejte se pol\u00e9vkou"},"content":{"rendered":"\n

Nic nezah\u0159eje rychleji a l\u00e9pe ne\u017e hork\u00e1 pol\u00e9vka. Na tom se ur\u010dit\u011b shodneme. Na rozt\u00e1n\u00ed po p\u0159\u00edchodu z pr\u00e1ce nebo po zimn\u00edch radov\u00e1nk\u00e1ch sta\u010d\u00ed sice zeleninov\u00fd \u010di masov\u00fd v\u00fdvar, ale pokud je pol\u00e9vka hust\u00e1 a v\u00fd\u017eivn\u00e1 k tomu, pak nejen proh\u0159eje, ale i zasyt\u00ed. Poslou\u017e\u00ed tak sou\u010dasn\u011b jako vydatn\u00e1 ve\u010de\u0159e.<\/p>\n\n\n\n

Kyselice, gul\u00e1\u0161ovka, rajsk\u00e1\u2026 To je obl\u00edben\u00e9 \u010desk\u00e9 trio, ale\np\u0159eci jen \u2013 za p\u00e1r dn\u016f se omrz\u00ed. Mo\u017en\u00e1 v\u00e1s proto pot\u011b\u0161\u00ed na\u0161e inspirace na\nnetradi\u010dn\u00ed, ale rychl\u00e9 a moc dobr\u00e9 pol\u00e9vky.<\/p>\n\n\n\n

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Tom kha gai<\/strong> <\/h2>\n\n\n\n

Recept t\u00e9to v\u00fdborn\u00e9 pol\u00e9vky m\u00e1 ko\u0159eny v Thajsku, kde ji najdete snad v ka\u017ed\u00e9 restauraci. Jej\u00ed v\u00fdhoda pro n\u00e1s, St\u0159edoevropany, spo\u010d\u00edv\u00e1 v tom, \u017ee nen\u00ed p\u0159\u00edli\u0161 ostr\u00e1, ale po\u0159\u00e1d je dost pikantn\u00ed a exotick\u00e1. N\u011bkter\u00e9 suroviny, jako t\u0159eba su\u0161en\u00e9 limetov\u00e9 listy \u010di galangal (ko\u0159en podobn\u00fd z\u00e1zvoru s citronovou chut\u00ed), se u n\u00e1s sh\u00e1n\u00ed t\u011b\u017eko, proto jsme recept p\u0159izp\u016fsobili \u010desk\u00fdm mo\u017enostem. Do tom kha gai ale ur\u010dit\u011b pat\u0159\u00ed ku\u0159ec\u00ed maso a houby. Ty se daj\u00ed nahradit b\u011b\u017en\u011b dostupn\u00fdmi \u017eampiony, ale pro autentickou chu\u0165 m\u016f\u017eete vyzkou\u0161et pol\u00e9vku s houbami konzervovan\u00fdmi. My jsme ji uva\u0159ili s Gurm\u00e1nsk\u00fdmi houbami ve slan\u00e9m n\u00e1levu Franz Josef Kaiser<\/a> a v\u00fdsledek byl v\u00edce ne\u017e uspokojiv\u00fd.<\/p>\n\n\n\n

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Tom kha gai<\/a><\/figcaption><\/figure>\n\n\n\n
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Pol\u00e9vka s uzenou makrelou<\/strong> <\/h2>\n\n\n\n

Pol\u00e9vku s uzenou makrelou v j\u00eddeln\u00edch l\u00edstc\u00edch \u010desk\u00fdch restaurac\u00ed najdete asi z\u0159\u00eddkakdy, ale podle n\u00e1s je to velk\u00e1 \u0161koda. Filety z uzen\u00e9 makrely Franz Josef Kaiser<\/a> j\u00ed prop\u016fj\u010duj\u00ed intenzivn\u00ed chu\u0165 a v\u00e1m zase dodaj\u00ed mnoho \u017eivin. Recept na hustou, sytou pol\u00e9vku, kterou nav\u00edc uva\u0159\u00edte za p\u016fl hodinky, se hod\u00ed v\u017edycky, nemysl\u00edte?<\/p>\n\n\n\n

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Pol\u00e9vka s uzenou makrelou<\/a><\/figcaption><\/figure>\n\n\n\n
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Lososov\u00fd chowder<\/strong> <\/h2>\n\n\n\n

Ve v\u00fd\u010dtu nelze opomenout pol\u00e9vku zvanou chowder, \u010dteno \u010daudr. N\u00e1zev je odvozen\u00fd od francouzsk\u00e9ho \u201ela chaudiere\u201c, co\u017e znamen\u00e1 kotel. Tuto pol\u00e9vku s sebou p\u0159ivezli do Kanady francouz\u0161t\u00ed emigranti a s nimi se pak dostala do Ameriky, kde jej\u00ed n\u00e1zev p\u0159izp\u016fsobili angli\u010dtin\u011b. <\/p>\n\n\n\n

Jedn\u00e1 se o hustou pol\u00e9vku, v n\u00ed\u017e exceluj\u00ed ryby nebo\nmaso ze \u0161kebl\u00ed. Skv\u011ble jim sekunduj\u00ed brambory, zelenina a ko\u0159en\u00ed. Chowder je\nobvykle dochucovan\u00fd ml\u00e9kem, \u010di l\u00e9pe smetanou, nebo raj\u010daty. Pochopiteln\u011b\nexistuje cel\u00e1 \u0159ada \u201et\u011bch prav\u00fdch\u201c recept\u016f, ale n\u00e1m se osv\u011bd\u010dil tento,\nv n\u011bm\u017e hru chut\u00ed, v\u016fn\u00ed a dokonce barev rozehr\u00e1v\u00e1 losos, p\u0159esn\u011bji losos\nbez k\u016f\u017ee a bez kost\u00ed v tomatov\u00e9 om\u00e1\u010dce s kari Franz Josef Kaiser<\/a>.\nSpr\u00e1vn\u00fd \u0159\u00edz t\u00e9to pol\u00e9vce p\u0159id\u00e1vaj\u00ed \u010desnek a jalape\u0148o papri\u010dky.<\/p>\n\n\n\n

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Lososov\u00fd chowder<\/a><\/figcaption><\/figure>\n\n\n\n
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Zeleninov\u00e1 pol\u00e9vka s\nmu\u0161lemi<\/strong><\/h2>\n\n\n\n

Ani p\u0159i teplot\u00e1ch pod nulou si nemus\u00edte up\u0159\u00edt st\u0159edomo\u0159sk\u00e9\nspeciality. V t\u00e9to zeleninov\u00e9 pol\u00e9vce se mu\u0161le\ns uzenou p\u0159\u00edchut\u00ed<\/a> dokonale snoub\u00ed s ostatn\u00edmi\ningrediencemi. N\u00e1\u0161 osv\u011bd\u010den\u00fd tip na slavnostn\u00ed pol\u00e9vku, jej\u00ed\u017e p\u0159\u00edprava v\u00e1m\nnezabere cel\u00e9 odpoledne, ale bude tak ur\u010dit\u011b chutnat a vypadat. <\/p>\n\n\n\n