{"id":200435,"title":"\u0158epov\u00e1 pol\u00e9vka s raj\u010daty a bazalkou","modified":"2026-10-31T18:10:42+01:00","plain":"\u010cervenofialov\u00e1 kr\u00e9mov\u00e1 pol\u00e9vka z \u010derven\u00e9 \u0159epy, zjemn\u011bn\u00e1 trochou smetany a dochucen\u00e1 \u010derstvou bazalkou, hotov\u00e1 za 30 minut.\n\n\n\nV misce kontrastuje \u010dervenofialov\u00e1 barva s pram\u00ednkem smetany a l\u00edstky bazalky. Tato pol\u00e9vka z \u010derven\u00e9 \u0159epy se pod\u00e1v\u00e1 hork\u00e1 a p\u0159edstavuje rychlou kr\u00e9movou pol\u00e9vku pro \u010dty\u0159i osoby, hotovou celkem za 30 minut. Spojuje sladkost karamelizovan\u00e9 \u010derven\u00e9 cibule, \u0161\u0165\u00e1vu ze zral\u00fdch raj\u010dat a smetanovou jemnost. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je pol\u00e9vka z \u010derven\u00e9 \u0159epy?\n\n\n\nN\u00e1zev vystihuje to podstatn\u00e9: \u0159epa dod\u00e1v\u00e1 \u010dervenofialovou barvu a konzistenci, raj\u010data a bazalka p\u0159in\u00e1\u0161ej\u00ed chu\u0165 a v\u016fni. V tomto receptu se ke 2 \u010derven\u00fdm cibul\u00edm karamelizovan\u00fdm alespo\u0148 10 minut p\u0159idaj\u00ed 2 p\u0159edva\u0159en\u00e9 \u010derven\u00e9 \u0159epy, 2 zral\u00e1 raj\u010data, 250 ml hov\u011bz\u00edho v\u00fdvaru, nejl\u00e9pe z kost\u00ed, a trocha smetany. Pot\u00e9 se v\u0161e rozmixuje.\n\n\n\n\u0158epa dod\u00e1v\u00e1 zemitou sladkost a hustou konzistenci, p\u011bkn\u011b ope\u010den\u00e1 \u010derven\u00e1 cibule pln\u011bj\u0161\u00ed chu\u0165 a raj\u010data \u0161\u0165\u00e1vu a jemnou kyselost, kter\u00e1 celek odleh\u010duje. Na rozd\u00edl od bor\u0161\u010de tato verze neobsahuje zel\u00ed, kopr, ocet ani zakysanou smetanu. Smetana se p\u0159id\u00e1v\u00e1 nadvakr\u00e1t, nejprve p\u0159i va\u0159en\u00ed a pot\u00e9 v misce, kde kontrastuje s barvou pol\u00e9vky a l\u00edstky bazalky.\n\n\n\nV podobn\u00e9m duchu: Sal\u00e1t caprese.\n\n\n\n\u010c\u00edm se tato verze vyzna\u010duje\n\n\n\nTato pol\u00e9vka pat\u0159\u00ed mezi mixovan\u00e9 kr\u00e9mov\u00e9 pol\u00e9vky, kter\u00e9 nech\u00e1vaj\u00ed vyniknout sladkosti zeleniny pomoc\u00ed jednoduch\u00fdch surovin: dob\u0159e vyzr\u00e1l\u00fdch raj\u010dat, \u010derstv\u00e9 bazalky a olivov\u00e9ho oleje. D\u00edky p\u0159edva\u0159en\u00e9 \u0159ep\u011b se hod\u00ed i na v\u0161edn\u00ed ve\u010dery, ani\u017e by t\u00edm utrp\u011bla chu\u0165.\n\n\n\nZ\u00e1kladem postupu je \u010derven\u00e1 cibule: jej\u00ed kole\u010dka mus\u00ed zm\u011bknout a postupn\u011b zezl\u00e1tnout a\u017e zhn\u011bdnout, nesm\u011bj\u00ed v\u0161ak z\u010dernat. Tento karamelizovan\u00fd z\u00e1klad dod\u00e1v\u00e1 pln\u011bj\u0161\u00ed sladkost a lehce ope\u010denou chu\u0165, podobn\u011b jako u zap\u00e9kan\u00e9 cibula\u010dky. Raj\u010data, kter\u00e1 se n\u00e1sledn\u011b rozmixuj\u00ed s \u0159epou, dodaj\u00ed pr\u00e1v\u011b tolik \u0161\u0165\u00e1vy a kyselosti, aby vyv\u00e1\u017eila sladk\u00fd a zemit\u00fd charakter pol\u00e9vky.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nVa\u0159en\u00e1 \u010derven\u00e1 \u0159epa dod\u00e1v\u00e1 barvu, konzistenci a v\u011bt\u0161inu sladkosti; aby p\u0159\u00edprava z\u016fstala rychl\u00e1, vyb\u00edrejte p\u0159edva\u0159enou \u0159epu bez ochucen\u00ed, nikoli nalo\u017eenou v oct\u011b. 2 \u010derven\u00e9 cibule nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka op\u00e9kejte alespo\u0148 10 minut na 1 l\u017e\u00edci extra panensk\u00e9ho olivov\u00e9ho oleje, dokud jemn\u011b nezkaramelizuj\u00ed. Pokud ohl\u00edd\u00e1te jejich zbarven\u00ed, nezho\u0159knou.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Ch\u0159estov\u00e1 pol\u00e9vka po holandsku.\n\n\n\nVelmi zral\u00e1 raj\u010data dod\u00e1vaj\u00ed \u0161\u0165\u00e1vu, ovocnou sladkost a jemnou kyselost. Jejich zralost m\u00e1 velk\u00fd vliv na v\u00fdslednou plnost chuti. 250 ml hov\u011bz\u00edho v\u00fdvaru, nejl\u00e9pe p\u0159ipraven\u00e9ho z kost\u00ed, tvo\u0159\u00ed chutn\u00fd z\u00e1klad; hod\u00ed se i v\u00fdvar z kost\u00ed v pr\u00e1\u0161ku rozm\u00edchan\u00fd ve 250 ml vody. Pokud u\u017e pr\u00e1\u0161ek obsahuje s\u016fl, pol\u00e9vku p\u0159ed solen\u00edm ochutnejte.\n\n\n\nOvesn\u00e1 smetana pol\u00e9vku zjem\u0148uje a dod\u00e1v\u00e1 j\u00ed kr\u00e9mov\u011bj\u0161\u00ed konzistenci, ne v\u0161echny jej\u00ed varianty jsou ale bezlepkov\u00e9; pro n\u00edzkosacharidovou nebo paleo verzi se l\u00e9pe hod\u00ed mandlov\u00e1 smetana, ani ta v\u0161ak z pol\u00e9vky neud\u011bl\u00e1 striktn\u011b ketogenn\u00ed j\u00eddlo. \u010cerstv\u00e1 bazalka se p\u0159id\u00e1v\u00e1 do pol\u00e9vky t\u011bsn\u011b p\u0159ed mixov\u00e1n\u00edm, n\u011bkolika l\u00edstky se pak ozdob\u00ed porce v misce. Olivov\u00fd olej slou\u017e\u00ed k op\u00e9k\u00e1n\u00ed cibule, s\u016fl st\u0159\u00eddm\u011b zv\u00fdrazn\u00ed chu\u0165 a pep\u0159 v\u0161e na z\u00e1v\u011br dolad\u00ed.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch stoj\u00ed na \u010dty\u0159ech bodech: p\u0159edva\u0159en\u00e9 \u0159ep\u011b, dob\u0159e zkaramelizovan\u00e9 cibuli, velmi zral\u00fdch raj\u010datech a bazalce p\u0159idan\u00e9 na konci va\u0159en\u00ed. Po p\u0159id\u00e1n\u00ed \u0159epy, raj\u010dat, v\u00fdvaru a prvn\u00ed tro\u0161ky smetany sta\u010d\u00ed 2 minuty va\u0159en\u00ed, p\u0159edev\u0161\u00edm aby se \u0159epa proh\u0159\u00e1la. P\u0159i mixov\u00e1n\u00ed dr\u017ete hlavici ty\u010dov\u00e9ho mix\u00e9ru pod hladinou, aby pol\u00e9vka p\u0159\u00edli\u0161 nest\u0159\u00edkala; v\u00fdsledn\u00e1 konzistence m\u00e1 b\u00fdt hladk\u00e1, vl\u00e1\u010dn\u00e1 a dokonale spojen\u00e1.\n\n\n\nNa stejn\u00e9 t\u00e9ma: Sal\u00e1t z \u010derven\u00e9 \u0159epy.\n\n\n\nPol\u00e9vku pod\u00e1vejte horkou, ozdobenou druhou tro\u0161kou smetany a l\u00edstky bazalky. P\u0159idat m\u016f\u017eete ope\u010den\u00e9 \u010dap\u00e1t\u00ed, m\u011bjte v\u0161ak na pam\u011bti, \u017ee zv\u00fd\u0161\u00ed obsah sacharid\u016f v j\u00eddle. Zbylou pol\u00e9vku rychle zchla\u010fte a p\u0159endejte do uzav\u00edrateln\u00e9 n\u00e1doby. Oh\u0159\u00edvejte ji v hrnci, bez dlouh\u00e9ho varu. Orienta\u010dn\u011b po\u010d\u00edtejte s 9 g \u010dist\u00fdch sacharid\u016f na porci. Kv\u016fli hov\u011bz\u00edmu v\u00fdvaru pol\u00e9vka nen\u00ed vegetari\u00e1nsk\u00e1, ani kdy\u017e pou\u017eijete rostlinnou smetanu.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 n\u00edzkosacharidov\u00e9 recepty.\n\n\n\n\n\n\tPol\u00e9vka z \u010derven\u00e9 \u0159epy s raj\u010daty a bazalkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 ml hov\u011bz\u00edho v\u00fdvaru ((z kost\u00ed), nebo v\u00fdvar z kost\u00ed v pr\u00e1\u0161ku s 250 ml vody)2 \u010derven\u00e9 \u0159epy2 \u010derven\u00e9 cibule2 raj\u010data2 st\u0159iky smetany na va\u0159en\u00ed2 hrsti bazalky (\u010derstv\u00e9, do pol\u00e9vky)Bazalka (\u010derstv\u00e1, n\u011bkolik otrhan\u00fdch l\u00edstk\u016f na ozdobu)1 \u0161petka soli ((keltsk\u00e9 mo\u0159sk\u00e9))1 \u0161petka \u010dern\u00e9ho pep\u0159e1 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)\t\n\t\n\t\tCibuli nakr\u00e1jejte na tenk\u00e1 kole\u010dka.Op\u00e9kejte ji na oleji v p\u00e1nvi na st\u0159edn\u00edm plameni alespo\u0148 10 minut, aby zkaramelizovala. Trv\u00e1 to tedy mnohem d\u00e9le, ne\u017e kdy\u017e cibuli jen nech\u00e1v\u00e1te zesklovat\u011bt!Mezit\u00edm nakr\u00e1jejte \u0159epu a raj\u010data (dob\u0159e vyzr\u00e1l\u00e1, i zde kv\u016fli sladkosti).Jakmile je cibule hotov\u00e1, p\u0159idejte k n\u00ed \u0159epu a raj\u010data. Spolu s v\u00fdvarem a trochou smetany. Va\u0159te je\u0161t\u011b kr\u00e1tce, 2 minuty.P\u0159idejte 2 hrsti \u010derstv\u00fdch l\u00edstk\u016f bazalky a podle chuti osolte a opep\u0159ete. Rozmixujte ty\u010dov\u00fdm mix\u00e9rem.Na tal\u00ed\u0159i dozdobte trochou smetany a l\u00edstky bazalky.\t\n\t\n\t\tPou\u017e\u00edv\u00e1m p\u0159edva\u0159enou \u0159epu (k dost\u00e1n\u00ed i v bio kvalit\u011b).\nPro kr\u00e9movou konzistenci pou\u017eijte nejl\u00e9pe ovesnou zakysanou smetanu nebo ovesnou smetanu. T\u00e9m\u011b\u0159 ka\u017ed\u00e1 varianta obsahuje jin\u00e9 p\u0159\u00edsady, vyb\u00edrejte proto podle sv\u00fdch potravinov\u00fdch intoleranc\u00ed. Pozor: ne v\u0161echny ovesn\u00e9 smetany jsou zaru\u010den\u011b bezlepkov\u00e9. Pro verzi s n\u00edzk\u00fdm \u010di m\u00edrn\u00fdm obsahem sacharid\u016f a pro paleo stravu zvolte smetanu na mandlov\u00e9m z\u00e1klad\u011b.\nVybaven\u00ed: hrnec na pol\u00e9vku, mal\u00e1 p\u00e1nev bez PFAS, ty\u010dov\u00fd mix\u00e9r.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200435","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=200435"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200435\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178603"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}