{"id":3144,"date":"2022-11-08T15:17:00","date_gmt":"2022-11-08T14:17:00","guid":{"rendered":"https:\/\/www.adventoura.eu\/tradicne-jedlo-na-slovensku-ako-pripravit-halusky-s-ovcim-syrom\/"},"modified":"2023-03-06T12:51:22","modified_gmt":"2023-03-06T11:51:22","slug":"tradicne-jedlo-na-slovensku-ako-pripravit-halusky-s-ovcim-syrom","status":"publish","type":"post","link":"https:\/\/www.adventoura.eu\/sk\/tradicne-jedlo-na-slovensku-ako-pripravit-halusky-s-ovcim-syrom\/","title":{"rendered":"Tradi\u010dn\u00e9 jedlo na Slovensku – Ako pripravi\u0165 halu\u0161ky s ov\u010d\u00edm syrom"},"content":{"rendered":"\n

Varenie tradi\u010dn\u00e9ho jedla na Slovensku – Bryndzov\u00e9 halu\u0161ky<\/h2>\n\n

Halu\u0161ky<\/strong> [halushki] s\u00fa tradi\u010dn\u00fdm slovensk\u00fdm jedlom<\/strong>, ktor\u00e9 poch\u00e1dza zo severn\u00fdch regi\u00f3nov Oravy a Liptova. Tieto regi\u00f3ny s\u00fa spojen\u00e9 s chovom oviec, a teda aj s ov\u010d\u00edm syrom<\/strong>. Halu\u0161ky sl\u00fa\u017eili aj ako hlavn\u00e9 jedlo pre pastierov a dedin\u010danov, preto\u017ee s\u00fa ve\u013emi s\u00fdte a \u013eahko a r\u00fdchlo sa pripravuj\u00fa. Aj dnes s\u00fa halu\u0161ky jedlom<\/strong> \u010d\u00edslo jeden v be\u017en\u00fdch re\u0161taur\u00e1ci\u00e1ch a \u0161peci\u00e1lnych sala\u0161och.<\/p>\n\n

Hoci sa sp\u00e1ja najm\u00e4 s bryndzou [breendtsa] – ov\u010d\u00edm syrom<\/strong>, existuj\u00fa recepty na halu\u0161ky zmie\u0161an\u00e9 s kyslou kapustou a ope\u010denou slaninou naz\u00fdvan\u00e9 strapa\u010dky [strapachki]<\/strong>, \u010do znamen\u00e1, \u017ee s\u00fa ko\u0161at\u00e9.<\/p>\n\n

\n\n

Grand tour po Slovensku pon\u00faka halu\u0161ky po\u010das v\u00fdletu<\/a><\/h4>\n\n
\n\n

Halu\u0161ky sa m\u00f4\u017eu pod\u00e1va\u0165 aj na sladko s tvarohom, marmel\u00e1dou alebo zmesou masla a maku. Okrem toho, \u017ee existuje ve\u013ea receptov, l\u00ed\u0161ia sa aj od regi\u00f3nu k regi\u00f3nu, od rodiny k rodine.<\/p>\n\n

Prin\u00e1\u0161ame v\u00e1m recept na halu\u0161ky s bryndzou s ope\u010denou slaninou a pa\u017e\u00edtkou<\/strong>.<\/p>\n\n

Vychutnajte si jedlo! Dobr\u00fa chu\u0165!<\/p>\n\n

Zlo\u017eenie:<\/strong><\/h3>\n\n

Sumy z\u00e1visia od po\u010dtu porci\u00ed. Prin\u00e1\u0161ame v\u00e1m recept na 5-6 porci\u00ed<\/strong>.<\/p>\n\n

\"Tradičné<\/figure>\n\n
    \n
  • 6 v\u00e4\u010d\u0161\u00edch zemiakov<\/strong><\/li>\n\n\n\n
  • 2 vajcia<\/strong><\/li>\n\n\n\n
  • 300 g hladkej m\u00faky<\/strong><\/li>\n\n\n\n
  • so\u013e<\/strong><\/li>\n\n\n\n
  • 250 g bryndze (ov\u010d\u00ed syr)<\/strong><\/li>\n\n\n\n
  • 250 ml 33% smotany na \u0161\u013eahanie<\/strong><\/li>\n\n\n\n
  • 250 g slaniny<\/strong><\/li>\n\n\n\n
  • pa\u017e\u00edtka<\/strong><\/li>\n<\/ul>\n\n

    Sprievodca krok za krokom:<\/strong><\/h3>\n\n

    Surov\u00e9 zemiaky o\u0161\u00fapte a nastr\u00fahajte na jemno na ka\u0161u. (Namiesto str\u00fahadla m\u00f4\u017eete pou\u017ei\u0165 aj mix\u00e9r alebo mlyn\u010dek. Ak je ka\u0161a pr\u00edli\u0161 \u0161\u0165avnat\u00e1, m\u00f4\u017eete \u0161\u0165avu vylia\u0165.)<\/p>\n\n

    \n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n

    Pridajte so\u013e, vajcia a m\u00faku. Pod\u013ea mno\u017estva ka\u0161e m\u00f4\u017eete pou\u017ei\u0165 viac alebo menej m\u00faky.<\/p>\n\n

    V\u0161etko spolu zmie\u0161ajte. (Zmes by mala by\u0165 pomerne hust\u00e1.)<\/p>\n\n

    \"\"<\/figure>\n\n

    Do v\u00e4\u010d\u0161ieho hrnca nalejte vodu, nechajte ju zovrie\u0165 a oso\u013ete ju.<\/p>\n\n

    Postupne nalejte mal\u00e9 mno\u017estvo zmesi na dosku a no\u017eom ju odre\u017ete do vriacej vody. (Na vytvorenie halu\u0161iek m\u00f4\u017eete pou\u017ei\u0165 \u0161peci\u00e1lne zariadenie s otvormi alebo len sito s v\u00e4\u010d\u0161\u00edmi otvormi.)<\/p>\n\n

    \n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n

    Uvarte halu\u0161ky pre app. 10 min\u00fat za ob\u010dasn\u00e9ho mie\u0161ania.<\/p>\n\n

    Halu\u0161ky sced\u00edme a prepl\u00e1chneme hor\u00facou vodou.<\/p>\n\n

    Medzit\u00fdm nakr\u00e1jajte slaninu a ope\u010dte ju.<\/p>\n\n

    \"\"<\/figure>\n\n

    Bryndzu zmie\u0161ame so smotanou, aby sme z\u00edskali hladk\u00fa zmes.<\/p>\n\n

    \"\"<\/figure>\n\n

    Do halu\u0161iek prid\u00e1me bryndzov\u00fa smotanu, ope\u010den\u00fa slaninu a pa\u017e\u00edtku.<\/p>\n\n

    \"\"<\/figure>\n\n

    M\u00f4\u017eete ju pod\u00e1va\u0165 s mliekom alebo acidofiln\u00fdm mliekom, tradi\u010dn\u00e1 je \u017ein\u010dica [sheencheetsa] – varen\u00e1 ov\u010dia srv\u00e1tka.<\/p>\n\n

    Takto by mal vyzera\u0165 v\u00e1\u0161 tanier:) Dobr\u00fa chu\u0165:)<\/p>\n\n

    \"\"<\/figure>\n\n

    Ako sme u\u017e povedali, toto je len jeden z „mili\u00f3nov“ receptov.<\/strong><\/p>\n\n

    Niektor\u00ed \u013eudia uvaren\u00e9 halu\u0161ky vymastia tukom a bryndzu na ne nalej\u00fa bez pa\u017e\u00edtky a nerobia z nich jednu zmes.<\/p>\n\n

    Niektor\u00e9 nepou\u017e\u00edvaj\u00fa smotanu, ale mlieko alebo tvaroh.<\/p>\n\n

    Niektor\u00ed v zmesi nepou\u017e\u00edvaj\u00fa zemiaky a niektor\u00ed vynech\u00e1vaj\u00fa vajcia.<\/p>\n\n

    Niektor\u00ed dokonca d\u00e1vaj\u00fa halu\u0161ky s bryndzou a neope\u010denou slaninou do r\u00fary, aby sa syr trochu zapiekol a roztopil.<\/p>\n\n

    Bez oh\u013eadu na to je to st\u00e1le na\u0161e n\u00e1rodn\u00e9 jedlo, ktor\u00e9 v\u0161etci milujeme!<\/strong><\/p>\n\n

    D\u00fafame, \u017ee sa v\u00e1m recept bude p\u00e1\u010di\u0165 a \u017ee si ho sami priprav\u00edte. Ak tak urob\u00edte, pode\u013ete sa o\u0148 so svojimi priate\u013emi. <\/strong><\/p>\n\n

    \u010eAKUJEME!!!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    Varenie tradi\u010dn\u00e9ho jedla na Slovensku – Bryndzov\u00e9 halu\u0161ky Halu\u0161ky [halushki] s\u00fa tradi\u010dn\u00fdm slovensk\u00fdm jedlom, ktor\u00e9 poch\u00e1dza zo severn\u00fdch regi\u00f3nov Oravy a Liptova. Tieto regi\u00f3ny s\u00fa spojen\u00e9 s chovom oviec, a teda aj s ov\u010d\u00edm syrom. Halu\u0161ky sl\u00fa\u017eili aj ako hlavn\u00e9 jedlo pre pastierov a dedin\u010danov, preto\u017ee s\u00fa ve\u013emi s\u00fdte a \u013eahko a r\u00fdchlo sa pripravuj\u00fa. […]<\/p>\n","protected":false},"author":2,"featured_media":2738,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[63,62,67,52,69,47],"tags":[],"class_list":["post-3144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historia","category-jedlo","category-restauracie","category-slovensko","category-tradicne","category-vysoke-tatry-vysoke-tatry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/posts\/3144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/comments?post=3144"}],"version-history":[{"count":2,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/posts\/3144\/revisions"}],"predecessor-version":[{"id":3147,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/posts\/3144\/revisions\/3147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/media\/2738"}],"wp:attachment":[{"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/media?parent=3144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/categories?post=3144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.adventoura.eu\/sk\/wp-json\/wp\/v2\/tags?post=3144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}