{"id":200588,"title":"Holandsk\u00e1 ch\u0159estov\u00e1 pol\u00e9vka s holandskou om\u00e1\u010dkou","modified":"2026-10-31T18:13:02+01:00","plain":"Ch\u0159estov\u00e1 pol\u00e9vka s holandskou om\u00e1\u010dkou: scezen\u00fd v\u00fdvar z ch\u0159estu zahu\u0161t\u011bn\u00fd pomoc\u00ed mix\u00e9ru holandskou om\u00e1\u010dkou, bez mouky a smetany.\n\n\n\nTrocha citronu o\u017eiv\u00ed tepl\u00e9 m\u00e1slo, najemno nasekan\u00e9 bylinky provon\u00ed misku a ch\u0159est dod\u00e1 v\u00fdvaru jemnou zeleninovou chu\u0165. Z\u00e1kladem t\u00e9to pol\u00e9vky je scezen\u00e1 voda z va\u0159en\u00ed ch\u0159estu, obohacen\u00e1 holandskou om\u00e1\u010dkou vy\u0161lehanou ty\u010dov\u00fdm mix\u00e9rem, kter\u00e1 j\u00ed dod\u00e1 hladkou konzistenci bez mouky a smetany. Na 4 porce po\u010d\u00edtejte celkem s 30 minutami, pot\u0159ebovat budete hrnec, vysokou \u00fazkou n\u00e1dobu a ty\u010dov\u00fd mix\u00e9r. Tento recept najdete mezi m\u00fdmi keto pol\u00e9vkami a sal\u00e1ty.\n\n\n\nCo je ch\u0159estov\u00e1 pol\u00e9vka s holandskou om\u00e1\u010dkou?\n\n\n\nOzna\u010den\u00ed s holandskou om\u00e1\u010dkou odkazuje na postup: v\u00fdvar se zahu\u0161\u0165uje holandskou om\u00e1\u010dkou. Pol\u00e9vka z\u016fst\u00e1v\u00e1 tekut\u00e1 a m\u00e1 hladkou konzistenci. Ch\u0159est se va\u0159\u00ed vcelku a voda z jeho va\u0159en\u00ed nese hlavn\u00ed \u010d\u00e1st chuti a v\u016fn\u011b. Z\u00e1klad tvo\u0159\u00ed 1 litr vody, ve kter\u00e9 se va\u0159ilo 500 a\u017e 750 g ch\u0159estu; slupky a od\u0159\u00edznut\u00e9 konce se v n\u00ed nechaj\u00ed vylouhovat a pot\u00e9 se odstran\u00ed scezen\u00edm. Buj\u00f3n v pr\u00e1\u0161ku, v mno\u017estv\u00ed na 1 litr, dod\u00e1 s\u016fl, plnost a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, stejn\u011b jako v jin\u00fdch pol\u00e9vk\u00e1ch a v\u00fdvarech.\n\n\n\nNa zahu\u0161t\u011bn\u00ed se pou\u017eije 6 \u017eloutk\u016f, \u0161\u0165\u00e1va z jednoho citronu a 300 g rozpu\u0161t\u011bn\u00e9ho nebo p\u0159epu\u0161t\u011bn\u00e9ho m\u00e1sla. Ve vysok\u00e9 n\u00e1dob\u011b se vy\u0161lehaj\u00ed ty\u010dov\u00fdm mix\u00e9rem do zhoustnut\u00ed a zesv\u011btl\u00e1n\u00ed, pot\u00e9 se z\u0159ed\u00ed trochou hork\u00e9ho v\u00fdvaru a po \u010d\u00e1stech se vm\u00edchaj\u00ed do pol\u00e9vky. V\u00fdvar mus\u00ed b\u00fdt hork\u00fd, ale nesm\u00ed v\u0159\u00edt, aby se emulze nerozpadla a \u017eloutky se nesrazily. P\u0159i pod\u00e1v\u00e1n\u00ed dodaj\u00ed 2 odlo\u017een\u00e9 stonky ch\u0159estu nakr\u00e1jen\u00e9 na kousky pol\u00e9vce strukturu a pa\u017eitka s \u010derstvou petr\u017eelkou sv\u011b\u017e\u00ed zelen\u00fd t\u00f3n.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Ch\u0159estov\u00fd sal\u00e1t s vejci a \u0161unkou.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sal\u00e1t z \u010derven\u00e9 \u0159epy.\n\n\n\nPrincip receptu\n\n\n\nTato verze d\u00e1v\u00e1 kvalitn\u00edm zbytk\u016fm dal\u0161\u00ed vyu\u017eit\u00ed. Po uva\u0159en\u00ed ch\u0159estu z\u016fst\u00e1v\u00e1 ve vod\u011b spousta chuti, zvl\u00e1\u0161\u0165 pokud se v n\u00ed louhovaly i slupky a konce. M\u00edsto vylit\u00ed tento v\u00fdvar sced\u00edme, pos\u00edl\u00edme jeho chu\u0165 a zahust\u00edme ho holandskou om\u00e1\u010dkou. V\u00fdsledkem je pol\u00e9vka zahu\u0161t\u011bn\u00e1 emulz\u00ed: \u017eloutky stabilizuj\u00ed m\u00e1slo ve vodn\u00ed f\u00e1zi a kyselost citronu vyva\u017euje jeho vydatnost. K t\u00e9 se hod\u00ed k\u0159upav\u00fd kontrast, sal\u00e1t z kade\u0159av\u00e9 endivie nebo \u010dekankov\u00fdch puk\u016f \u010di n\u011bkolik s\u00fdrov\u00fdch lup\u00ednk\u016f pod\u00e1van\u00fdch vedle.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nVoda z va\u0159en\u00ed ch\u0159estu, 1 litr, tvo\u0159\u00ed chu\u0165ov\u00fd z\u00e1klad: p\u0159ipraven\u00e1 z 500 a\u017e 750 g ch\u0159estu v\u010detn\u011b slupek a konc\u016f zachyt\u00ed jeho chu\u0165, ani\u017e by do pol\u00e9vky p\u0159idala vl\u00e1kna. Buj\u00f3n v pr\u00e1\u0161ku, v mno\u017estv\u00ed na 1 litr, dod\u00e1 slanost, umami a v\u00fdrazn\u011bj\u0161\u00ed chu\u0165. U jeho slo\u017een\u00ed se vyplat\u00ed sledovat obsah soli, cukr\u016f, \u0161krob\u016f a alergen\u016f. 2 uva\u0159en\u00e9 stonky ch\u0159estu, nakr\u00e1jen\u00e9 na posledn\u00ed chv\u00edli, znovu p\u0159ipomenou hlavn\u00ed zeleninu.\n\n\n\nPro obm\u011bnu: Keto avgolemono.\n\n\n\n6 \u017eloutk\u016f zajist\u00ed emulzi a hladkou konzistenci, podobn\u011b jako u n\u011bkter\u00fdch vaje\u010dn\u00fdch pokrm\u016f, nap\u0159\u00edklad vaje\u010dn\u00e9ho kr\u00e9mu z horkovzdu\u0161n\u00e9 frit\u00e9zy. 300 g m\u00e1sla, rozpu\u0161t\u011bn\u00e9ho bez zhn\u011bdnut\u00ed, dod\u00e1 plnost, lesk a vydatnost. Nejl\u00e9pe se hod\u00ed m\u00e1slo z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou nebo p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo, kter\u00e9 zde chu\u0165ov\u011b pln\u00ed stejnou \u00falohu jako v r\u00fd\u017ei s m\u00e1slem. \u0160\u0165\u00e1va z jednoho citronu pom\u00e1h\u00e1 vytvo\u0159it emulzi a vyva\u017euje m\u00e1slo, ve verzi s n\u00edzk\u00fdm obsahem histaminu ji nahrad\u00ed 4 l\u017e\u00edce b\u00edl\u00e9ho nebo jable\u010dn\u00e9ho octa. Pa\u017eitka a \u010derstv\u00e1 petr\u017eelka dodaj\u00ed v\u016fni a barvu, jak to na tukov\u00e9m z\u00e1kladu ukazuje i pa\u017eitkov\u00e9 m\u00e1slo.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Ch\u0159est po vl\u00e1msku se \u0161unkou.\n\n\n\nJak se pol\u00e9vka poda\u0159\u00ed, jej\u00ed konzistence a pod\u00e1v\u00e1n\u00ed\n\n\n\nZ\u00e1kladem \u00fasp\u011bchu je \u010dist\u00fd a vo\u0148av\u00fd v\u00fdvar: vodu z va\u0159en\u00ed pou\u017eijte hned, nebo ji nechte p\u0159es noc v chladu se slupkami. Pot\u00e9 ji sce\u010fte, p\u0159idejte buj\u00f3n v pr\u00e1\u0161ku a p\u0159ive\u010fte k varu. D\u00e1l u\u017e udr\u017eujte jen m\u00edrn\u00fd plamen. M\u00e1slo rozpus\u0165te bez zhn\u011bdnut\u00ed, m\u016f\u017ee lehce p\u011bnit, ale nesm\u00ed hn\u011bdnout. Ve vysok\u00e9 n\u00e1dob\u011b mixujte \u017eloutky s citronovou \u0161\u0165\u00e1vou nebo octem, dokud nezhoustnou a nezesv\u011btlaj\u00ed, pot\u00e9 pomalu zapracujte m\u00e1slo, aby vznikla hladk\u00e1 a leskl\u00e1 om\u00e1\u010dka bez zrnitosti.\n\n\n\nObjevte tak\u00e9: Keto tom kha s houbami.\n\n\n\nNe\u017e holandskou om\u00e1\u010dku p\u0159id\u00e1te do v\u00fdvaru, vyrovnejte jejich teploty: om\u00e1\u010dku z\u0159e\u010fte trochou hork\u00e9ho v\u00fdvaru a pot\u00e9 ji za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed po \u010d\u00e1stech vm\u00edchejte do zbytku; pol\u00e9vka se stane nepr\u016fhlednou a sametovou, ale z\u016fstane tekut\u00e1. Pod\u00e1vejte ve 4 misk\u00e1ch s odlo\u017een\u00fdm ch\u0159estem a bylinkami, pro kontrast p\u0159idejte sal\u00e1t z \u010dekankov\u00fdch puk\u016f nebo kade\u0159av\u00e9 endivie. Pol\u00e9vku zahust\u011bte a\u017e na posledn\u00ed chv\u00edli a ihned pod\u00e1vejte; p\u0159\u00edpadn\u011b ji oh\u0159\u00edvejte pozvolna, bez varu. Zhoustnut\u00ed \u017eloutk\u016f nezaru\u010duje jejich \u00fapln\u00e9 tepeln\u00e9 zpracov\u00e1n\u00ed, pro osoby ze zraniteln\u00fdch skupin proto pou\u017eijte pasterovan\u00e9 \u017eloutky. Jedna porce obsahuje 2 g \u010dist\u00fdch sacharid\u016f, podle pou\u017eit\u00e9ho buj\u00f3nu a\u017e p\u0159ibli\u017en\u011b 6 g, a z\u016fst\u00e1v\u00e1 vydatn\u00e1, s 645 kcal.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi n\u00edzkosacharidov\u00fdmi recepty.\n\n\n\n\n\n\tCh\u0159estov\u00e1 pol\u00e9vka s holandskou om\u00e1\u010dkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 litr vody z va\u0159en\u00ed ch\u0159estu (z\u00edskan\u00e9 uva\u0159en\u00edm 500 a\u017e 750 gram\u016f ch\u0159estu)Buj\u00f3n v pr\u00e1\u0161ku (na 1 litr)2 v\u00fdhonky ch\u0159estu (uva\u0159en\u00e9)6 \u017eloutk\u016f300 g m\u00e1sla ((z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou) nebo p\u0159epu\u0161t\u011bn\u00e9ho m\u00e1sla)\u0160\u0165\u00e1va z jednoho citronuPa\u017eitka ((\u010derstv\u00e1), na ozdoben\u00ed)Petr\u017eelov\u00e1 na\u0165 ((\u010derstv\u00e1), na ozdoben\u00ed)Pro verzi s n\u00edzk\u00fdm obsahem histaminu4 l\u017e\u00edce b\u00edl\u00e9ho octa (nebo jable\u010dn\u00e9ho octa, NE citronu)\t\n\t\n\t\tP\u0159edemPo uva\u0159en\u00ed 500 a\u017e 750 gram\u016f ch\u0159estu v\u00e1m zbude p\u0159ibli\u017en\u011b litr vody z va\u0159en\u00ed (je\u0161t\u011b se slupkami a od\u0159ezan\u00fdmi konci). Tuto vodu pou\u017eijte ihned na pol\u00e9vku, nebo ji ulo\u017ete p\u0159es noc do lednice. V takov\u00e9m p\u0159\u00edpad\u011b v n\u00ed ponechte slupky a konce, kter\u00e9 se va\u0159ily spolu s ch\u0159estem.Pravd\u011bpodobn\u011b jste si tak\u00e9 odlo\u017eili 2 nebo v\u00edce v\u00fdhonk\u016f ch\u0159estu: pou\u017eijte je a\u017e ve chv\u00edli, kdy bude zbytek pol\u00e9vky hotov\u00fd.V\u00fdvarVodu z va\u0159en\u00ed p\u0159ece\u010fte, aby v n\u00ed nez\u016fstaly \u017e\u00e1dn\u00e9 slupky ani konce ch\u0159estu.Vodu z va\u0159en\u00ed p\u0159ive\u010fte spolu s buj\u00f3nem v pr\u00e1\u0161ku k varu. Pot\u00e9 ztlumte plamen: v\u00fdvar m\u00e1 b\u00fdt tepl\u00fd, ale ne p\u0159\u00edli\u0161 hork\u00fd (jen o n\u011bco teplej\u0161\u00ed ne\u017e p\u0159i pod\u00e1v\u00e1n\u00ed).Holandsk\u00e1 om\u00e1\u010dkaV mal\u00e9m rendl\u00edku rozpus\u0165te m\u00e1slo. Nechte ho trochu zp\u011bnit, ale v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b ne zhn\u011bdnout. Nechte ho m\u00edrn\u011b vychladnout, mus\u00ed v\u0161ak z\u016fstat tepl\u00e9 a tekut\u00e9.Odd\u011blte \u017eloutky od b\u00edlk\u016f. B\u00edlky nepou\u017e\u00edvejte. \u017dloutky dejte do n\u00e1doby ty\u010dov\u00e9ho mix\u00e9ru a p\u0159idejte citronovou \u0161\u0165\u00e1vu nebo ocet.\u017dloutky v n\u00e1dob\u011b mixujte ty\u010dov\u00fdm mix\u00e9rem, dokud nezhoustnou a nezesv\u011btlaj\u00ed. Pot\u00e9 za st\u00e1l\u00e9ho mixov\u00e1n\u00ed pomalu p\u0159il\u00e9vejte m\u00e1slo.Do om\u00e1\u010dky p\u0159idejte trochu v\u00fdvaru (aby se teploty p\u0159ibl\u00ed\u017eily). Pot\u00e9 om\u00e1\u010dku za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b vm\u00edchejte do v\u00fdvaru.Odlo\u017een\u00fd ch\u0159est nakr\u00e1jejte na kousky. Pol\u00e9vku rozd\u011blte do 4 tal\u00ed\u0159\u016f a pot\u00e9 do nich rozd\u011blte kousky ch\u0159estu. Ozdobte pa\u017eitkou a petr\u017eelovou nat\u00ed.\t\n\t\n\t\tVybaven\u00ed: hrnec, rendl\u00edk a m\u00edsa, 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\/200588","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=200588"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200588\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178741"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}