{"id":200253,"title":"D\u00fd\u0148ov\u00e1 pol\u00e9vka","modified":"2026-10-31T18:07:52+01:00","plain":"Kr\u00e9mov\u00e1 pol\u00e9vka z d\u00fdn\u011b a brambor va\u0159en\u00fdch ve vod\u011b, rozmixovan\u00e1 se zakysanou smetanou a pod\u00e1van\u00e1 s opra\u017een\u00fdmi d\u00fd\u0148ov\u00fdmi sem\u00ednky.\n\n\n\nOd r\u00e1na pr\u0161\u00ed, stm\u00edv\u00e1 se u\u017e p\u0159ed 18. hodinou a \u010dlov\u011bk m\u00e1 chu\u0165 vz\u00edt do obou rukou misku hork\u00e9 pol\u00e9vky. Tenhle kr\u00e9m z\u00e1\u0159\u00ed oran\u017eovou barvou, je kr\u00e1sn\u011b hladk\u00fd a m\u00e1 jemnou, t\u00e9m\u011b\u0159 sladkou chu\u0165 d\u00fdn\u011b. \n\n\n\nSpir\u00e1la z vychlazen\u00e9 zakysan\u00e9 smetany se v hork\u00e9 pol\u00e9vce rozpou\u0161t\u00ed a opra\u017een\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka p\u0159\u00edjemn\u011b k\u0159upou. Jen t\u0159i druhy zeleniny a trocha mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku, a p\u0159esto nakonec vy\u0161kr\u00e1bete misku do posledn\u00ed kapky.\n\n\n\nJej\u00ed p\u0159\u00edbuzn\u00e1 se va\u0159\u00ed i se slupkou: pol\u00e9vka z d\u00fdn\u011b hokkaido\n\n\n\nCo je d\u00fd\u0148ov\u00e1 pol\u00e9vka?\n\n\n\nJe to b\u011b\u017en\u00fd francouzsk\u00fd d\u00fd\u0148ov\u00fd kr\u00e9m, jedna ze zeleninov\u00fdch pol\u00e9vek, kter\u00e9 se p\u0159ipravuj\u00ed od \u0159\u00edjna a\u017e do konce zimy. D\u00fdn\u011b, brambory a cibule se uva\u0159\u00ed ve vod\u011b a pot\u00e9 rozmixuj\u00ed s hustou zakysanou smetanou. K dochucen\u00ed sta\u010d\u00ed pep\u0159 a nastrouhan\u00fd mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek. P\u0159i pod\u00e1v\u00e1n\u00ed se ka\u017ed\u00e1 miska ozdob\u00ed l\u017e\u00edc\u00ed smetany rozet\u0159enou do spir\u00e1ly a opra\u017een\u00fdmi d\u00fd\u0148ov\u00fdmi sem\u00ednky.\n\n\n\nVe francouzsk\u00e9 kuchyni se rozli\u0161uje tykev velkoplod\u00e1 a tykev obecn\u00e1. Tykev obecn\u00e1 (Cucurbita pepo) m\u00e1 vodnatou, vl\u00e1knitou du\u017einu a pou\u017e\u00edv\u00e1 se sp\u00ed\u0161e na halloweensk\u00e9 lucerny. Tykev velkoplod\u00e1 (Cucurbita maxima) m\u00e1 plo\u0161\u0161\u00ed tvar a hutnou, sladkou du\u017einu, ze kter\u00e9 vznikne hust\u00fd kr\u00e9m, zcela odli\u0161n\u00fd od \u010dir\u00e9ho v\u00fdvaru z voskov\u00e9 tykve.\n\n\n\nOd pol\u00e9vek La Varenna po kr\u00e9m na v\u0161edn\u00ed den\n\n\n\nD\u00fdn\u011b poch\u00e1zej\u00ed z Ameriky a do Evropy se dostaly v 16. stolet\u00ed po v\u00fdprav\u00e1ch Kry\u0161tofa Kolumba. V roce 1651 vydal Fran\u00e7ois Pierre de La Varenne knihu Francouzsk\u00fd kucha\u0159, ve kter\u00e9 uvedl dv\u011b d\u00fd\u0148ov\u00e9 pol\u00e9vky, jednu s m\u00e1slem, druhou s ml\u00e9kem, pod\u00e1van\u00e9 na ope\u010den\u00e9m chlebu.\n\n\n\nD\u00fdn\u011b se hod\u00ed tak\u00e9 do lasagn\u00ed s ku\u0159ec\u00edm masem a roquefortem, bez t\u011bstovin\n\n\n\nFrancouz\u0161t\u00ed zahradn\u00edci pozd\u011bji vy\u0161lechtili d\u00fdn\u011b s hutn\u011bj\u0161\u00ed du\u017einou, nap\u0159\u00edklad odr\u016fdu Rouge vif d\u2019\u00c9tampes, kter\u00e1 se dodnes prod\u00e1v\u00e1 na podzimn\u00edch trz\u00edch. Chl\u00e9b pou\u017e\u00edvan\u00fd k zahu\u0161t\u011bn\u00ed pol\u00e9vky postupn\u011b nahradily brambory. Stejn\u011b jako zap\u00e9kan\u00e1 cibula\u010dka je to pol\u00e9vka do chladn\u00fdch dn\u016f, na kterou sta\u010d\u00ed levn\u00e1 zelenina a jedin\u00fd hrnec.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Halloweensk\u00e9 \u0161pagety s olivov\u00fdmi pavouky.\n\n\n\nHlavn\u00ed suroviny na d\u00fd\u0148ovou pol\u00e9vku\n\n\n\n\n\n\n\nZ\u00e1kladem je po\u0159\u00e1dn\u00fd kl\u00edn d\u00fdn\u011b, p\u0159ibli\u017en\u011b 750 g: oloupejte ho a odstra\u0148te sem\u00ednka i vl\u00e1knitou \u010d\u00e1st du\u017einy. Dv\u011b st\u0159edn\u011b velk\u00e9 brambory zahust\u00ed pol\u00e9vku sv\u00fdm \u0161krobem, bez mouky \u010di chleba. Chu\u0165ov\u00fd z\u00e1klad vytvo\u0159\u00ed cibule zp\u011bn\u011bn\u00e1 na olivov\u00e9m oleji, ani\u017e by zhn\u011bdla. Z d\u00fdn\u011b hokkaido si m\u016f\u017eete p\u0159ipravit tak\u00e9 dom\u00e1c\u00ed d\u00fd\u0148ov\u00e9 pyr\u00e9.\n\n\n\nZelenina se va\u0159\u00ed ve vod\u011b, bez v\u00fdvaru a ml\u00e9ka, tak\u017ee chu\u0165 d\u00fdn\u011b z\u016fst\u00e1v\u00e1 \u010dist\u00e1. Vodu z va\u0159en\u00ed si ponechte na \u00fapravu hustoty. Hustou zakysanou smetanu p\u0159idejte ke scezen\u00e9 zelenin\u011b t\u011bsn\u011b p\u0159ed mixov\u00e1n\u00edm a nakonec dochu\u0165te pep\u0159em a nastrouhan\u00fdm mu\u0161k\u00e1tov\u00fdm o\u0159\u00ed\u0161kem.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed dod\u00e1 l\u017e\u00edce zakysan\u00e9 smetany rozet\u0159en\u00e1 do spir\u00e1ly a nasucho opra\u017een\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka pol\u00e9vce sv\u011b\u017eest a k\u0159upavost. Toto dozdoben\u00ed je voliteln\u00e9, proto\u017ee smetana u\u017e je obsa\u017een\u00e1 v samotn\u00e9m kr\u00e9mu.\n\n\n\nTipy pro dokonale hladk\u00fd kr\u00e9m\n\n\n\nCibuli nechte na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni zesklovat\u011bt, ale nenechte ji zhn\u011bdnout. Zelenina je hotov\u00e1, kdy\u017e lze du\u017einu d\u00fdn\u011b snadno rozm\u00e1\u010dknout vidli\u010dkou.\n\n\n\nJako dezert se d\u00fdn\u011b vrac\u00ed v podob\u011b d\u00fd\u0148ov\u00e9ho kol\u00e1\u010de\n\n\n\nP\u0159i mixov\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte vodu z va\u0159en\u00ed: pr\u00e1v\u011b jej\u00ed mno\u017estv\u00ed ur\u010d\u00ed v\u00fdslednou konzistenci, od hust\u00e9ho kr\u00e9mu po \u0159id\u0161\u00ed pol\u00e9vku. Mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek nastrouhejte p\u0159\u00edmo do pol\u00e9vky, prom\u00edchejte a ihned pod\u00e1vejte.\n\n\n\n\n\n\tD\u00fd\u0148ov\u00e1 pol\u00e9vka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tP\u0159\u00edprava zeleniny750 g d\u00fdn\u011b (tedy 1 velk\u00fd d\u00edl)2 brambory (st\u0159edn\u011b velk\u00e9)1 cibuleVa\u0159en\u00ed3 l\u017e\u00edce olivov\u00e9ho olejeVoda (jen tolik, aby byla zelenina pono\u0159en\u00e1)S\u016flMixov\u00e1n\u00ed a dokon\u010den\u00ed100 ml hust\u00e9 zakysan\u00e9 smetanyPep\u0159Mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ekK pod\u00e1v\u00e1n\u00ed4 l\u017e\u00edce hust\u00e9 zakysan\u00e9 smetany2 l\u017e\u00edce d\u00fd\u0148ov\u00fdch sem\u00ednek\t\n\t\n\t\tP\u0159\u00edprava zeleninyD\u00fdni nakr\u00e1jejte na kusy.Ka\u017ed\u00fd kus oloupejte a pot\u00e9 odstra\u0148te vl\u00e1kna a sem\u00ednka.Brambory oloupejte.Brambory nakr\u00e1jejte na kusy.Kusy d\u00fdn\u011b a brambor opl\u00e1chn\u011bte a odlo\u017ete stranou.Cibuli oloupejte.Nakr\u00e1jejte ji nahrubo.Va\u0159en\u00edVe velk\u00e9m hrnci rozeh\u0159ejte olivov\u00fd olej na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed na n\u011bm nechte cibuli zesklovat\u011bt, ale nenechte ji zhn\u011bdnout.P\u0159idejte kusy d\u00fdn\u011b a brambor.P\u0159ilijte jen tolik vody, aby byla zelenina pono\u0159en\u00e1.Osolte.Hrnec p\u0159iklopte a va\u0159te na st\u0159edn\u00edm ohni asi 15 a\u017e 20 minut, dokud zelenina nezm\u011bkne: du\u017eina d\u00fdn\u011b by m\u011bla j\u00edt snadno rozm\u00e1\u010dknout vidli\u010dkou.Vypn\u011bte oh\u0159ev.Mixov\u00e1n\u00ed a dokon\u010den\u00edZeleninu sce\u010fte p\u0159es cedn\u00edk polo\u017een\u00fd na m\u00edse, abyste zachytili vodu z va\u0159en\u00ed.Ke scezen\u00e9 zelenin\u011b p\u0159idejte zakysanou smetanu.V\u0161e rozmixujte ve stoln\u00edm mix\u00e9ru nebo ty\u010dov\u00fdm mix\u00e9rem a postupn\u011b p\u0159il\u00e9vejte vodu z va\u0159en\u00ed, dokud nevznikne hladk\u00fd kr\u00e9m, hust\u0161\u00ed \u010di \u0159id\u0161\u00ed podle va\u0161\u00ed chuti.Opep\u0159ete.P\u0159\u00edmo do pol\u00e9vky nastrouhejte mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a prom\u00edchejte.K pod\u00e1v\u00e1n\u00edD\u00fd\u0148ov\u00e1 sem\u00ednka op\u00e9kejte nasucho v mal\u00e9 p\u00e1nvi na st\u0159edn\u00edm ohni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed 2 a\u017e 3 minuty, dokud neza\u010dnou zl\u00e1tnout a praskat.Kr\u00e9m nalijte do misek.Doprost\u0159ed ka\u017ed\u00e9 misky dejte l\u017e\u00edci zakysan\u00e9 smetany a \u0161pi\u010dkou l\u017e\u00edce ji rozt\u00e1hn\u011bte do spir\u00e1ly.Posypte ope\u010den\u00fdmi d\u00fd\u0148ov\u00fdmi sem\u00ednky.Ihned pod\u00e1vejte.\t\n\t\n\t\tJe to d\u00fd\u0148ov\u00fd kr\u00e9m na v\u0161edn\u00ed den, zjemn\u011bn\u00fd zakysanou smetanou pro sametovou konzistenci. Smetana je u\u017e vm\u00edchan\u00e1 do kr\u00e9mu; l\u017e\u00edce smetany rozet\u0159en\u00e1 do spir\u00e1ly a ope\u010den\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka navrchu slou\u017e\u00ed jen k dozdoben\u00ed p\u0159i pod\u00e1v\u00e1n\u00ed a m\u016f\u017eete je vynechat.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200253","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=200253"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200253\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192907"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}