{"id":143,"date":"2012-08-13T09:39:40","date_gmt":"2012-08-13T09:39:40","guid":{"rendered":"http:\/\/polonus.sk\/?p=143"},"modified":"2012-08-13T09:39:40","modified_gmt":"2012-08-13T09:39:40","slug":"kuchyna-sliezska","status":"publish","type":"post","link":"https:\/\/ozpolonus.sk\/pl\/kuchyna-sliezska\/","title":{"rendered":"Kuchy\u0148a Sliezska"},"content":{"rendered":"<p><!--:en--><\/p>\n<p><!--:--><!--:pl--><\/p>\n<p><strong>Ka\u017cdy rejon naszego kraju s\u0142ynie z nieco innych specja\u0142\u00f3w i b\u0142\u0119dem jest stwierdzenie, \u017ce kuchnia polska jest ca\u0142kowicie jednorodna. W kuchni polskiej wyr\u00f3\u017cniamy na przyk\u0142ad kuchni\u0119 \u015bl\u0105sk\u0105, kt\u00f3ra jest chyba najbardziej wyrazista rzez swoj\u0105 odmienno\u015b\u0107 od pozosta\u0142ych kuchni naszego kraju. Na \u015al\u0105sku zjada si\u0119 tradycyjnie \u017curek. Kuchnia ta \u0142\u0105czy w sobie tradycje czeskie, s\u0142owackie, ale tak\u017ce w\u0119gierskie i czeskie. Kuchnia ta jest znacznie bardziej t\u0142usta i ci\u0119\u017cko strawna ni\u017c kuchnie z pozosta\u0142ych region\u00f3w naszego kraju. Dodatkowo, kuchnia \u015bl\u0105ska s\u0142ynie z kotlet\u00f3w mielonych, do kt\u00f3rych w tym rejonie akurat dodawane s\u0105 drobno skrojone kawa\u0142ki warzyw. Zwyczaj dodawania warzyw do tych kotlet\u00f3w akurat nie jest rozpowszechniony w innych cz\u0119\u015bciach kraju. Najbardziej jednak chyba znana potrawa \u015bl\u0105ska to kluski \u015bl\u0105skie, niemal ca\u0142kiem obce w innych regionach Polski, a uwielbiane przez \u015al\u0105zak\u00f3w. Je\u015bli b\u0119dziemy ww typowej \u015bl\u0105skiej restauracji, warto spr\u00f3bowa\u0107 w\u0142a\u015bnie tych\u017ce klusk\u00f3w. S\u0105 one t\u0142uste, ale bardzo smaczne.<\/strong><\/p>\n<p><strong>Pra\u017cuchy<\/p>\n<p><\/strong>1,5 kg ziemniak\u00f3w<br \/>\n25 dag m\u0105ki pszennej<br \/>\n30 dag s\u0142oniny<br \/>\ndu\u017ca cebula<br \/>\ns\u00f3l<\/p>\n<p>Ziemniaki ugotowa\u0107 do mi\u0119kko\u015bci w osolonej wodzie. Odcedzi\u0107 i ugniata\u0107 na ma\u0142ym ogniu dosypuj\u0105c m\u0105k\u0119 i dolewaj\u0105c stopion\u0105 s\u0142onin\u0119 ze skwarkami i usma\u017con\u0105 niej cebul\u0105 pokrojon\u0105 w kostk\u0119.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<div><strong>Przepis na KLUSKI \u015aL\u0104SKIE<\/strong><\/div>\n<div>\u00a0<\/div>\n<div>\u00a0<\/div>\n<div>\u00a0<\/div>\n<div>\u00a0<\/div>\n<div><span style=\"text-decoration: underline;\">Sk\u0142adniki:<\/span><\/div>\n<div>\n<ul>\n<li>ugotowane ziemniaki &#8211; ilo\u015b\u0107 dowolna<\/li>\n<li>m\u0105ka ziemniaczana<\/li>\n<li>\u00a0jajko<\/li>\n<li>oliwa<\/li>\n<li>s\u00f3l<\/li>\n<\/ul>\n<p>Ugotowane ziemniaki przecisn\u0105\u0107 przez prask\u0119 i prze\u0142o\u017cy\u0107 do miski. Uklepa\u0107 je w naczyniu, aby ich powierzchnia by\u0142a r\u00f3wna. No\u017cem podzieli\u0107 ziemniaki na r\u00f3wne cztery cz\u0119\u015bci &#8211; \u0107wiartk\u0119 masy wyj\u0105\u0107 i od\u0142o\u017cy\u0107 na talerzyk. W wolne miejsce po \u0107wiartce ziemniak\u00f3w wsypa\u0107 tyle m\u0105ki ziemniaczanej, aby powierzchnia ziemniak\u00f3w zn\u00f3w by\u0142a r\u00f3wna. Do miski z powrotem w\u0142o\u017cy\u0107 wyj\u0119t\u0105 \u0107wiartk\u0119 ziemniak\u00f3w i jajko. Wyrobi\u0107 wszystko na g\u0142adkie ciasto.<br \/>\nR\u0119ce zwil\u017cy\u0107 zimn\u0105 wod\u0105, odrywa\u0107 po kawa\u0142eczku ciasta, formowa\u0107 z niego kulki wielko\u015bci orzecha w\u0142oskiego, w \u015brodku ka\u017cdej kulki zrobi\u0107 palcem zag\u0142\u0119bienie &#8211; dziurk\u0119. Kluski wrzuca\u0107 do osolonej, wrz\u0105cej wody (mo\u017cna doda\u0107 troszk\u0119 oliwy, aby kluseczki si\u0119 nie zlepia\u0142y). Gotowa\u0107 dwie minuty. Wyj\u0105\u0107, os\u0105czy\u0107, wk\u0142ada\u0107 na talerze. Podawa\u0107 z sosem pieczarkowym lub polane stopion\u0105 s\u0142onink\u0105 i skwareczkami.<\/p>\n<p>Smacznego! \ud83d\ude42<\/p><\/div>\n<div>\u00a0<\/div>\n<div>\n<p><strong>Karminadle (kotlety mielone):<\/strong><\/p>\n<div>\u00a0<\/div>\n<div>Sk\u0142adniki:<\/div>\n<ul>\n<li>40dkg mi\u0119sa mielonego (wieprzowo-wo\u0142owego)<\/li>\n<li>bu\u0142ka<\/li>\n<li>cebula<\/li>\n<li>posiekana natka pietruszki<\/li>\n<li>s\u00f3l<\/li>\n<li>pieprz<\/li>\n<li>tarta bu\u0142ka<\/li>\n<li>t\u0142uszcz do sma\u017cenia<\/li>\n<\/ul>\n<div>\u00a0<\/div>\n<div>Mi\u0119so wymiesza\u0107 z namoczon\u0105 bu\u0142k\u0105, surowym jajkiem,posiekan\u0105 zielenin\u0105, drobno posiekan\u0105 cebul\u0105. Doprawi\u0107 do smaku sol\u0105,pieprzem. Dobrze wyrobi\u0107 na jednolit\u0105 mas\u0119. Z masy mi\u0119snej formowa\u0107 kotleciki. Na patelni rozgrza\u0107 t\u0142uszcz (olej) i sma\u017cy\u0107 jak, a\u017c \u0142adnie si\u0119 zrumieni\u0105.<\/div>\n<div>Mo\u017cna poda\u0107 z ziemniakami i buraczkami.<\/div>\n<div>\u00a0<\/div>\n<div>Smacznego! \ud83d\ude42<a href=\"http:\/\/polonus.sk\/wp-content\/uploads\/kluski-slaskie1.jpg\"><img decoding=\"async\" class=\"alignnone size-thumbnail wp-image-144\" title=\"kluski slaskie1\" src=\"http:\/\/polonus.sk\/wp-content\/uploads\/kluski-slaskie1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/div>\n<\/div>\n<p>Ciekawe strony :<\/p>\n<p><a href=\"http:\/\/slaskiesmaki.pl\/pl\">http:\/\/slaskiesmaki.pl\/pl<\/a><\/p>\n<p><a href=\"http:\/\/www.gornyslask.net.pl\/kuchnia_slaska.htm\">http:\/\/www.gornyslask.net.pl\/kuchnia_slaska.htm<\/a><\/p>\n<p><a href=\"http:\/\/kuchnia-slaska.blogspot.sk\/\">http:\/\/kuchnia-slaska.blogspot.sk\/<\/a><\/p>\n<p><!--:--><\/p>","protected":false},"excerpt":{"rendered":"<p>Ka\u017cdy rejon naszego kraju s\u0142ynie z nieco innych specja\u0142\u00f3w i b\u0142\u0119dem jest stwierdzenie, \u017ce kuchnia polska jest ca\u0142kowicie jednorodna. W kuchni polskiej wyr\u00f3\u017cniamy na przyk\u0142ad kuchni\u0119 \u015bl\u0105sk\u0105, kt\u00f3ra jest chyba najbardziej wyrazista rzez swoj\u0105 odmienno\u015b\u0107 od pozosta\u0142ych kuchni naszego kraju. Na \u015al\u0105sku zjada si\u0119 tradycyjnie \u017curek. Kuchnia ta \u0142\u0105czy w sobie tradycje czeskie, s\u0142owackie, ale [&hellip;]<\/p>","protected":false},"author":63,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-143","post","type-post","status-publish","format-standard","hentry","category-polska-kuchyna"],"_links":{"self":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts\/143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/users\/63"}],"replies":[{"embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":0,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/posts\/143\/revisions"}],"wp:attachment":[{"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/media?parent=143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/categories?post=143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozpolonus.sk\/pl\/wp-json\/wp\/v2\/tags?post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}