{"id":98738,"date":"2020-12-17T11:02:38","date_gmt":"2020-12-17T10:02:38","guid":{"rendered":"https:\/\/www.visitbratislava.com\/?page_id=98738"},"modified":"2024-11-20T16:09:08","modified_gmt":"2024-11-20T15:09:08","slug":"dunajsky-kaviar-ci-slimacie-vajicka-aj-take-boli-bratislavske-vianocne-pochutky","status":"publish","type":"page","link":"https:\/\/www.visitbratislava.com\/sk\/dunajsky-kaviar-ci-slimacie-vajicka-aj-take-boli-bratislavske-vianocne-pochutky\/","title":{"rendered":"Dunajsk\u00fd kavi\u00e1r \u010di slima\u010die vaj\u00ed\u010dka, aj tak\u00e9 boli bratislavsk\u00e9 viano\u010dn\u00e9 poch\u00fa\u0165ky"},"content":{"rendered":"

\"\"<\/h2>\n
\n

Kavi\u00e1r po\u010das p\u00f4stu<\/h2>\n<\/div>\n

P\u00f4st bol v\u00a0minulosti d\u00f4le\u017eitou s\u00fa\u010das\u0165ou adventn\u00e9ho obdobia, no mnoho jed\u00e1l by sme si u\u017e v\u00a0s\u00fa\u010dasnosti nemohli zaobstara\u0165. K\u00a0p\u00f4stnym jedl\u00e1m toti\u017e patril aj slima\u010d\u00ed kavi\u00e1rik \u2013 mesiac odst\u00e1te a vodou zaliate slima\u010die vaj\u00ed\u010dka prevrstven\u00e9 kamennou so\u013eou a\u00a0napokon zvrchu poliate slne\u010dnicov\u00fdm \u010di makov\u00fdm olejom. Kavi\u00e1rik sa pod\u00e1val na k\u00fasku chleba s\u00a0maslom, n\u00e1v\u0161tev\u00e1m sa pod\u00e1val na uvaren\u00fdch prekrojen\u00fdch vaj\u00ed\u010dkach.<\/p>\n

V bratislavsk\u00fdch dom\u00e1cnostiach sa v\u0161ak e\u0161te aj v druhej polovici 19. storo\u010dia pod\u00e1val \u0161peci\u00e1lny dunajsk\u00fd kavi\u00e1r. I\u0161lo o kvalitn\u00fa poch\u00fa\u0165ku z dunajsk\u00fdch r\u00fdb, najm\u00e4 z vyzy ve\u013ekej, najv\u00e4\u010d\u0161ej eur\u00f3pskej sladkovodnej ryby. Naj\u0165a\u017e\u0161ia vyza, ktor\u00fa ulovili na na\u0161om \u00fazem\u00ed, v\u00e1\u017eila 800 kilogramov, pri\u010dom kavi\u00e1r mohol z jej hmotnosti tvori\u0165 a\u017e 15 percent.<\/p>\n

\n

\u0160tedrove\u010dern\u00e9 menu<\/h2>\n<\/div>\n

Typick\u00fd \u0161tedr\u00fd ve\u010der v\u00a0bratislavskej me\u0161tianskej rodine za\u010d\u00ednal pr\u00edpitkom s\u00a0varen\u00fdm viano\u010dn\u00fdm n\u00e1pojom a\u00a0nasledovali tradi\u010dn\u00e9 viano\u010dn\u00e9 pokrmy s\u00a0r\u00f4znym v\u00fdznamom a\u00a0symbolmi. Na stole sa striedali lahodn\u00e9 kysl\u00e9 polievky, ryby, kol\u00e1\u010de s\u00a0plnkami, cukrovinky, cudzokrajn\u00e9 ovocie, kvalitn\u00e9 v\u00edno z\u00a0dom\u00e1cich vinohradov \u010di lik\u00e9ry. Na prv\u00fd a\u00a0druh\u00fd sviatok viano\u010dn\u00fd sa jedla pe\u010den\u00e1 morka, klob\u00e1sy, pa\u0161t\u00e9ty, divina \u010di brav\u010dovina.<\/p>\n

\n

Pripravte si spolu s\u00a0nami origin\u00e1lne bratislavsk\u00e9 recepty<\/h2>\n<\/div>\n

\"\"<\/h3>\n
\n

Pre\u0161porsk\u00e9 w\u00e4rmlich – bratislavsk\u00fd viano\u010dn\u00fd n\u00e1poj<\/h3>\n<\/div>\n

4 ly\u017eice cukru, 4 ly\u017eice masla, 500 ml \u010derven\u00e9ho v\u00edna, 4 a\u017e 5 klin\u010dekov, k\u00fasok \u0161korice, cel\u00fd badi\u00e1n, 5 lupienkov mu\u0161k\u00e1tov\u00e9ho kvetu, v\u00ednovica, ly\u017ei\u010dka \u0161\u013eaha\u010dkovej smotany (nemus\u00ed by\u0165)<\/p>\n

Postup pr\u00edpravy:<\/strong><\/p>\n

    \n
  1. Cukor opatrne skaramelizujeme na masle a\u00a0rozpust\u00edme v\u00a0\u010dervenom v\u00edne.<\/li>\n
  2. Ochut\u00edme klin\u010dekmi, \u0161koricou, badi\u00e1nom a\u00a0lupienkami mu\u0161k\u00e1tov\u00e9ho kvetu.<\/li>\n
  3. Dopln\u00edme do jedn\u00e9ho litra v\u00ednovicou a\u00a0premie\u0161ame.<\/li>\n
  4. T\u00ed prav\u00ed gurm\u00e1ni e\u0161te m\u00f4\u017eu do poh\u00e1ra doplni\u0165 nieko\u013eko kvapiek \u0161\u013eaha\u010dkovej smotany.<\/li>\n<\/ol>\n
    \n

    Kapor po pre\u0161porsky<\/h3>\n<\/div>\n

    1 kapor, biele v\u00edno, mrkva, cibu\u013ea, zeler, 3 str\u00fa\u010diky cesnaku, mlet\u00e9 \u010dierne a\u00a0nov\u00e9 korenie, k\u00fasok z\u00e1zvoru, 2 klin\u010deky, 5 vla\u0161sk\u00fdch orechov, \u010derven\u00e9 v\u00edno, 2 ly\u017eice masla, 50 g pern\u00edka, ly\u017eica cukru na karamel, krv z kapra<\/p>\n

    Postup pr\u00edpravy:<\/strong><\/p>\n

      \n
    1. Kapra zbav\u00edme ko\u017ee, o\u010dist\u00edme, rozre\u017eeme, vyberieme vn\u00fatornosti a\u00a0umyjeme v\u00a0bielom v\u00edne, ktor\u00e9 si odlo\u017e\u00edme nabok ku krvi z kapra, ak ju m\u00e1me k dispoz\u00edcii. Kapra rozporciujeme na podkovi\u010dky.<\/li>\n
    2. O\u010dist\u00edme a\u00a0pokr\u00e1jame mrkvu, cibu\u013eu a\u00a0zeler, roztla\u010d\u00edme cesnak a\u00a0postr\u00fahame z\u00e1zvor.<\/li>\n
    3. Podkovi\u010dky kapra pouklad\u00e1me do pek\u00e1\u010da a\u00a0oblo\u017e\u00edme pokr\u00e1janou mrkvou, cibu\u013eou a\u00a0zelerom. Prid\u00e1me roztla\u010den\u00fd cesnak, mlet\u00e9 korenie, postr\u00fahan\u00fd z\u00e1zvor, kl\u00edin\u010deky a\u00a0orechy.<\/li>\n
    4. Porcie kapra zalejeme \u010derven\u00fdm v\u00ednom, navrch d\u00e1me maslo a\u00a0nastr\u00fahame pern\u00edk. Pek\u00e1\u010d vlo\u017e\u00edme do r\u00fary vyhriatej na 180 C, aby sa ryba vo v\u00edne varila.<\/li>\n
    5. Cukor nech\u00e1me na masle zhnedn\u00fa\u0165 na ka karamel, zalejeme bielym v\u00ednom a krvou, nech\u00e1me roztopi\u0165 a\u00a0nalejeme na kapra.<\/li>\n
    6. Na misu pouklad\u00e1me zeleninu, porcie kapra, zalejeme precedenou om\u00e1\u010dkou a\u00a0pod\u00e1vame so zemiakmi alebo \u017eem\u013eovou kned\u013eou.<\/li>\n<\/ol>\n

      Vedeli ste, \u017ee…<\/em><\/p>\n

      … vo\u013eakedy gazdinky om\u00e1\u010dku zahus\u0165ovali a\u00a0prifarbovali pern\u00edkom? Nebolo to ni\u010d neobvykl\u00e9. U\u017e v\u00a015. storo\u010d\u00ed sa v\u00a0z\u00e1mo\u017enom prostred\u00ed na zahustenie om\u00e1\u010dok pou\u017e\u00edval pern\u00edk, opra\u017een\u00e9 k\u00fasky chleba i\u00a0opra\u017een\u00e9 \u017eemli\u010dky. Zahus\u0165ovalo sa tie\u017e dusen\u00fdmi jab\u013a\u010dkami a do om\u00e1\u010dok neodmyslite\u013ene patrilo v\u00edno.<\/em><\/p><\/blockquote>\n

      \"\"<\/p>\n

      \n

      Bratislavsk\u00e9 ro\u017eky<\/h3>\n<\/div>\n

      Cesto: <\/strong>300 g hladkej m\u00faky, 300 g polohrubej m\u00faky, 5 g soli, 180 g masla, 2 \u017e\u013atka, 40 g dro\u017edia, 60 g pr\u00e1\u0161kov\u00e9ho cukru, 100 ml vla\u017en\u00e9ho mlieka, 2 ks \u017e\u013atkov na potretie<\/p>\n

      Makov\u00e1 plnka: <\/strong>200 g mlet\u00e9ho maku, 80 g pr\u00e1\u0161kov\u00e9ho cukru, citr\u00f3nov\u00e1 k\u00f4ra, 1 ks vanilkov\u00e9ho cukru, hor\u00faca voda \u2013 pod\u013ea potreby<\/p>\n

      Orechov\u00e1 plnka: <\/strong>100 g mlet\u00fdch vla\u0161sk\u00fdch orechov, 50 g pr\u00e1\u0161kov\u00e9ho cukru, 1 PL rumu, 1 ks vanilkov\u00e9ho cukru, hor\u00face mlieko \u2013 pod\u013ea potreby<\/p>\n

      Postup pr\u00edpravy:<\/strong><\/p>\n

        \n
      1. Bratislavsk\u00e9 ro\u017eky maj\u00fa ochrann\u00fa zn\u00e1mku a s\u00fa zaraden\u00e9 medzi tradi\u010dn\u00e9 \u0161peciality regi\u00f3nu. Cesto mus\u00ed obsahova\u0165 30 % tuku z hmotnosti m\u00faky, t. j. na 6oo g m\u00faky asi 180 g masla. Origin\u00e1l ro\u017eky musia by\u0165 bez chemick\u00fdch pr\u00edpravkov a roben\u00e9 ru\u010dne a m\u00f4\u017eu by\u0165 len makov\u00e9 alebo orechov\u00e9, ale tie sa tvarom od seba l\u00ed\u0161ia. Makov\u00e9 s\u00fa v tvare podkovi\u010dky a orechov\u00e9 v tvare p\u00edsmena C.<\/li>\n
      2. Ro\u017eok m\u00e1 obsahova\u0165 minim\u00e1lne 40 % plnky z hmotnosti cesta. Po vykysnut\u00ed cesta sa maj\u00fa vytvori\u0165 2 \u201c\u0161\u00falky\u201d nakr\u00e1ja\u0165 asi na 25 g k\u00fasky, z nich urobi\u0165 gule a necha\u0165 kysn\u00fa\u0165. Ide\u00e1lne je v\u00e1\u017ei\u0165 cesto, aby bola ve\u013ekos\u0165 rovnak\u00e1.<\/li>\n
      3. K \u017e\u013atkom treba prilia\u0165 trocha mlieka,\u00a0vymie\u0161a\u0165, natrie\u0165 a da\u0165 do prievanu na pol hodiny, k\u00fdm obschn\u00fa. Potom prelo\u017ei\u0165 do tepla na vykysnutie a vtedy sa vytvor\u00ed popraskan\u00e1 glaz\u00fara.<\/li>\n
      4. Plnky tvarujeme do val\u010deka a priprav\u00edme si ich do z\u00e1soby. Odoberte z plnky, urobte gu\u013eku, oba\u013ete v trstinovom cukre a vytvarujte do tvaru podkovi\u010dky alebo p\u00edsmena C. Plnka mus\u00ed by\u0165 tvarovate\u013en\u00e1, teda hust\u00e1. Pe\u010dte v r\u00fare rozohriatej na 200 \u00b0C asi 12 min.<\/li>\n
      5. Dobr\u00fa chu\u0165!<\/li>\n<\/ol>\n

        Vedeli ste, \u017ee…<\/em><\/p>\n

        … bratislavsk\u00e9 ro\u017eky boli prv\u00fdkr\u00e1t v hist\u00f3rii spomenut\u00e9 u\u017e v roku 1599, kedy sa pod\u013ea\u00a0Knihy majstrov cechu pre\u0161porsk\u00fdch pek\u00e1rov na Ve\u013ekono\u010dn\u00fd pondelok rozhodlo, \u017ee bajgle (vtedaj\u0161\u00ed n\u00e1zov pre bratislavsk\u00e9 ro\u017eky) maj\u00fa piec\u0165 v\u0161etci pek\u00e1ri, ktor\u00ed pe\u010d\u00fa aj pracl\u00edky?<\/em><\/p><\/blockquote>\n

        Zdroj: Zora Mintalov\u00e1 Zubercov\u00e1, Vianoce na Slovensku \u2013 recepty, trad\u00edcie a zvyklosti<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Kto by sa cez Vianoce nete\u0161il na zemiakov\u00fd \u0161al\u00e1t, vypr\u00e1\u017ean\u00fa rybu \u010di viano\u010dn\u00e9 pe\u010divo? Viete v\u0161ak, ak\u00e9 viano\u010dn\u00e9 dobroty sa objavovali na sviato\u010dnom stole Bratislav\u010danov kedysi?<\/p>\n","protected":false},"author":25,"featured_media":124229,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/pages\/98738"}],"collection":[{"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/comments?post=98738"}],"version-history":[{"count":6,"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/pages\/98738\/revisions"}],"predecessor-version":[{"id":318923,"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/pages\/98738\/revisions\/318923"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/media\/124229"}],"wp:attachment":[{"href":"https:\/\/www.visitbratislava.com\/sk\/wp-json\/wp\/v2\/media?parent=98738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}