{"id":200195,"title":"D\u00fd\u0148ov\u00e1 pol\u00e9vka hokkaido","modified":"2026-10-31T18:06:26+01:00","plain":"Kr\u00e9mov\u00e1 pol\u00e9vka z d\u00fdn\u011b hokkaido va\u0159en\u00e9 se slupkou, zahu\u0161t\u011bn\u00e1 bramborami a zjemn\u011bn\u00e1 smetanou a mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem.\n\n\n\nPrvn\u00ed ve\u010der, kdy znovu zapneme topen\u00ed, m\u00e1me chu\u0165 na misku pol\u00e9vky, kter\u00e1 zah\u0159eje nejd\u0159\u00edv ruce a pak b\u0159icho. Tahle kr\u00e9mov\u00e1 pol\u00e9vka je z\u00e1\u0159iv\u011b oran\u017eov\u00e1, hust\u00e1 a m\u00e1 jemnou chu\u0165 jedl\u00fdch ka\u0161tan\u016f, kterou smetana a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek kr\u00e1sn\u011b zakulat\u00ed. \n\n\n\nD\u00fd\u0148ov\u00e1 sem\u00ednka k\u0159upou pod zuby a petr\u017eel dod\u00e1 trochu zelen\u011b. Je to pol\u00e9vka na v\u0161edn\u00ed den, a p\u0159esto na ni budete myslet je\u0161t\u011b z\u00edtra.\n\n\n\nD\u00fdni hokkaido m\u016f\u017eete tak\u00e9 up\u00e9ct vcelku: vyzkou\u0161ejte d\u00fdni hokkaido pln\u011bnou camembertem\n\n\n\nCo je pol\u00e9vka z d\u00fdn\u011b hokkaido?\n\n\n\nJe to kr\u00e9mov\u00e1 pol\u00e9vka z rodiny podzimn\u00edch zeleninov\u00fdch pol\u00e9vek. D\u00fdn\u011b hokkaido, brambory, mrkev, cibule a \u010desnek se uva\u0159\u00ed v zeleninov\u00e9m v\u00fdvaru, pak se v\u0161e rozmixuje dohladka a nakonec zjemn\u00ed zakysanou smetanou. D\u00fdn\u011b hokkaido se va\u0159\u00ed se slupkou, bez loup\u00e1n\u00ed: slupka je tenk\u00e1, p\u0159i va\u0159en\u00ed zm\u011bkne a p\u0159i mixov\u00e1n\u00ed se \u00fapln\u011b rozm\u011bln\u00ed.\n\n\n\nI z velkoplod\u00e9 d\u00fdn\u011b, p\u0159\u00edbuzn\u00e9 hokkaida, se d\u00e1 rozmixovat kr\u00e9mov\u00e1 pol\u00e9vka: d\u00fd\u0148ov\u00e1 pol\u00e9vka\n\n\n\nFrancouzsk\u00fd n\u00e1zev d\u00fdn\u011b hokkaido spojuje slova pro d\u00fdni a ka\u0161tan, proto\u017ee jej\u00ed du\u017eina chutn\u00e1 po jedl\u00fdch ka\u0161tanech. Japonci j\u00ed \u0159\u00edkaj\u00ed kuri kabocha, tedy \u201eka\u0161tanov\u00e1 d\u00fdn\u011b\u201c : kuri je stejn\u00e9 slovo jako v n\u00e1zvu kuri gohan, r\u00fd\u017ee s jedl\u00fdmi ka\u0161tany.\n\n\n\nZ Hokkaida na francouzsk\u00e1 tr\u017ei\u0161t\u011b\n\n\n\nHokkaido pat\u0159\u00ed k druhu tykev velkoplod\u00e1, jeho\u017e p\u0159edkov\u00e9 poch\u00e1zej\u00ed z Ji\u017en\u00ed Ameriky. Kolem roku 1600 pr\u00fd tyto d\u00fdn\u011b p\u0159ivezli do Japonska portugal\u0161t\u00ed mo\u0159eplavci. Japon\u0161t\u00ed p\u011bstitel\u00e9 z nich vy\u0161lechtili kuri kabocha s hutnou, mou\u010dnatou du\u017einou, v\u010detn\u011b odr\u016fdy s \u010dervenou slupkou p\u011bstovan\u00e9 na ostrov\u011b Hokkaid\u00f3.\n\n\n\nZa rok jej\u00edho p\u0159\u00edchodu do Francie se obvykle pova\u017euje 1957, kdy jedna japonsk\u00e1 rodina p\u0159ivezla jej\u00ed semena. Zpo\u010d\u00e1tku se prod\u00e1vala pod n\u00e1zvem \u201esladk\u00e1 d\u00fdn\u011b z Hokkaida\u201c, ne\u017e se v\u017eil dne\u0161n\u00ed francouzsk\u00fd n\u00e1zev. Pol\u00e9vka z d\u00fdn\u011b hokkaido je tedy pom\u011brn\u011b mlad\u00e1 klasika.\n\n\n\nDal\u0161\u00ed kr\u00e1sn\u011b hladk\u00e1 pol\u00e9vka na v\u0161edn\u00ed den: pol\u00e9vka z pe\u010den\u00fdch paprik\n\n\n\nP\u0159ipravuje se od podzimu do za\u010d\u00e1tku zimy, kdy maj\u00ed d\u00fdn\u011b na trz\u00edch hlavn\u00ed sezonu. Sta\u010d\u00ed jeden hrnec a z jedin\u00e9 d\u00fdn\u011b hokkaido p\u0159iprav\u00edte \u010dty\u0159i misky pol\u00e9vky.\n\n\n\nNa stejn\u00e9 t\u00e9ma: Halloweensk\u00e9 \u0161pagety s olivov\u00fdmi pavouky.\n\n\n\nHlavn\u00ed suroviny na pol\u00e9vku z d\u00fdn\u011b hokkaido\n\n\n\n\n\n\n\nZ\u00e1kladem je d\u00fdn\u011b hokkaido o hmotnosti p\u0159ibli\u017en\u011b 1 kg. Tato sezonn\u00ed zelenina m\u00e1 jedlou \u010dervenooran\u017eovou slupku, kter\u00e1 pol\u00e9vce dod\u00e1v\u00e1 barvu i \u010d\u00e1st chuti: sta\u010d\u00ed ji dob\u0159e opl\u00e1chnout. Brambory pol\u00e9vku zahust\u00ed d\u00edky obsa\u017een\u00e9mu \u0161krobu, bez mouky nebo p\u0159idan\u00e9ho \u0161krobu. Mrkev p\u0159id\u00e1 sladkost, cibule a \u010desnek vytvo\u0159\u00ed aromatick\u00fd z\u00e1klad.\n\n\n\nZelenina se nejprve orestuje na olivov\u00e9m oleji a pak se va\u0159\u00ed v zeleninov\u00e9m v\u00fdvaru. Zakysan\u00e1 smetana se p\u0159id\u00e1v\u00e1 a\u017e na z\u00e1v\u011br pro zjemn\u011bn\u00ed, ve verzi bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f ji nahrad\u00ed rostlinn\u00e1 smetana. K dochucen\u00ed sta\u010d\u00ed s\u016fl, \u010dern\u00fd pep\u0159 a \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku.\n\n\n\nJin\u00e1 d\u00fdn\u011b, tentokr\u00e1t oloupan\u00e1, na stejn\u011b hladkou kr\u00e9movou pol\u00e9vku: pol\u00e9vka z m\u00e1slov\u00e9 d\u00fdn\u011b\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed dodaj\u00ed d\u00fd\u0148ov\u00e1 sem\u00ednka k\u0159upavost, petr\u017eel nebo pa\u017eitka sv\u011b\u017eest a trocha citronov\u00e9 \u0161\u0165\u00e1vy, kterou m\u016f\u017eete vynechat, v\u0161e chu\u0165ov\u011b zv\u00fdrazn\u00ed. Z druh\u00e9 d\u00fdn\u011b hokkaido p\u0159ipravte dom\u00e1c\u00ed d\u00fd\u0148ov\u00e9 pyr\u00e9.\n\n\n\nTipy pro dokonale hladkou kr\u00e9movou pol\u00e9vku\n\n\n\nCibuli nechte zesklovat\u011bt, ale ne zhn\u011bdnout. Zeleninu pak 2 minuty restujte na oleji, ne\u017e p\u0159ilijete v\u00fdvar.\n\n\n\nHotovo je ve chv\u00edli, kdy \u0161pi\u010dka no\u017ee bez odporu projde d\u00fdn\u00ed v\u010detn\u011b slupky i bramborou.\n\n\n\nJako dezert se d\u00fdn\u011b vrac\u00ed v podob\u011b d\u00fd\u0148ov\u00e9ho kol\u00e1\u010de\n\n\n\nMixujte dostate\u010dn\u011b dlouho, dokud se slupka \u00fapln\u011b nerozm\u011bln\u00ed. Smetanu p\u0159idejte a\u017e po rozmixov\u00e1n\u00ed a potom pol\u00e9vku proh\u0159ejte na m\u00edrn\u00e9m ohni bez varu, jinak by se smetana mohla srazit. Pod\u00e1vejte p\u011bkn\u011b horkou.\n\n\n\n\n\n\tPol\u00e9vka z d\u00fdn\u011b hokkaido\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tP\u0159\u00edprava zeleniny1 d\u00fdn\u011b hokkaido (p\u0159ibli\u017en\u011b 1 kg)2 brambory (p\u0159ibli\u017en\u011b 300 g)1 mrkev1 cibule (st\u0159edn\u011b velk\u00e1)1 strou\u017eek \u010desnekuVa\u0159en\u00ed2 l\u017e\u00edce olivov\u00e9ho oleje1 l zeleninov\u00e9ho v\u00fdvaruMixov\u00e1n\u00ed a dochucen\u00ed100 ml zakysan\u00e9 smetany (nebo rostlinn\u00e9 smetany)1 l\u017ei\u010dka soli (mno\u017estv\u00ed upravte podle chuti)0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e1 \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161kuK pod\u00e1v\u00e1n\u00ed2 l\u017e\u00edce d\u00fd\u0148ov\u00fdch sem\u00ednekN\u011bkolik sn\u00edtk\u016f petr\u017eelky (nebo st\u00e9bel pa\u017eitky)1 tro\u0161ka citronov\u00e9 \u0161\u0165\u00e1vy (voliteln\u011b)\t\n\t\n\t\tP\u0159\u00edprava zeleninyD\u00fdni hokkaido d\u016fkladn\u011b opl\u00e1chn\u011bte pod vodou, neloupejte ji: slupka je jedl\u00e1.Rozkrojte ji nap\u016fl a odstra\u0148te sem\u00ednka.D\u00fdni nakr\u00e1jejte na kousky i se slupkou.Oloupejte brambory.Nakr\u00e1jejte je na kousky.Mrkev nakr\u00e1jejte na kousky.Cibuli nakr\u00e1jejte nadrobno.Rozm\u00e1\u010dkn\u011bte strou\u017eek \u010desneku.Va\u0159en\u00edVe velk\u00e9m hrnci rozeh\u0159ejte na st\u0159edn\u00edm ohni olivov\u00fd olej.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed na n\u011bm restujte cibuli 3 a\u017e 4 minuty dosklovata, nenechte ji zbarvit.P\u0159idejte \u010desnek a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte 30 sekund, nenechte ho zhn\u011bdnout.P\u0159idejte kousky d\u00fdn\u011b, brambor a mrkve.M\u00edchejte 2 minuty, aby se v\u0161echna zelenina d\u016fkladn\u011b obalila olejem.P\u0159ilijte v\u00fdvar.P\u0159ive\u010fte k varu.Ztlumte ohe\u0148 a nechte m\u00edrn\u011b va\u0159it 25 a\u017e 30 minut, dokud zelenina nezm\u011bkne: \u0161pi\u010dka no\u017ee mus\u00ed do kousk\u016f d\u00fdn\u011b v\u010detn\u011b slupky i do brambor zajet bez odporu.Mixov\u00e1n\u00ed a dochucen\u00edOdstavte hrnec z ohn\u011b.Pol\u00e9vku rozmixujte ty\u010dov\u00fdm nebo stoln\u00edm mix\u00e9rem, dokud se slupka d\u00fdn\u011b zcela nerozmixuje a pol\u00e9vka nebude dokonale hladk\u00e1.Vm\u00edchejte smetanu.Dochu\u0165te sol\u00ed, pep\u0159em a mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem.Vra\u0165te hrnec na m\u00edrn\u00fd ohe\u0148 a proh\u0159\u00edvejte 2 a\u017e 3 minuty, ale neva\u0159te, jinak by se smetana mohla srazit.K pod\u00e1v\u00e1n\u00edOchutnejte a podle pot\u0159eby dochu\u0165te.Kr\u00e9movou pol\u00e9vku pod\u00e1vejte po\u0159\u00e1dn\u011b horkou v misk\u00e1ch.Ka\u017edou porci posypte d\u00fd\u0148ov\u00fdmi sem\u00ednky a petr\u017eelkou nebo pa\u017eitkou.P\u0159i pod\u00e1v\u00e1n\u00ed m\u016f\u017eete pro zv\u00fdrazn\u011bn\u00ed chuti p\u0159idat trochu citronov\u00e9 \u0161\u0165\u00e1vy.\t\n\t\n\t\tTohle je kr\u00e9mov\u00e1 pol\u00e9vka z d\u00fdn\u011b hokkaido na v\u0161edn\u00ed den, va\u0159en\u00e1 i se slupkou v oby\u010dejn\u00e9m hrnci s bramborami a mrkv\u00ed. Ponech\u00e1n\u00edm slupky u\u0161et\u0159\u00edte \u010das a pol\u00e9vce dod\u00e1te chu\u0165; d\u00fdni sta\u010d\u00ed p\u0159ed kr\u00e1jen\u00edm d\u016fkladn\u011b opl\u00e1chnout.\nPro verzi bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f nahra\u010fte zakysanou smetanu rostlinnou smetanou.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200195"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200195\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191974"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}