{"id":200644,"title":"Avgolemono bez r\u00fd\u017ee, \u0159eck\u00e1 keto pol\u00e9vka s vejcem a citronem","modified":"2026-10-31T18:14:07+01:00","plain":"Ketogenn\u00ed avgolemono: \u0159eck\u00e1 pol\u00e9vka s ku\u0159etem, vejci a citronem, bez r\u00fd\u017ee a t\u011bstovin orzo, zjemn\u011bn\u00e1 smetanou a zahu\u0161t\u011bn\u00e1 pe\u010den\u00fdm \u010desnekem.\n\n\n\nMiska sv\u011btl\u00e9, sametov\u011b jemn\u00e9 pol\u00e9vky pod\u00e1van\u00e9 p\u011bkn\u011b hork\u00e9 spojuje sv\u011b\u017e\u00ed v\u016fni citronu, plnou chu\u0165 pomalu va\u0159en\u00e9ho ku\u0159ete a nasl\u00e1dlost pe\u010den\u00e9ho \u010desneku. V t\u00e9to ketogenn\u00ed verzi pol\u00e9vky avgolemono nahrazuje r\u00fd\u017ei a orzo kr\u00e9mov\u00fd z\u00e1klad, odleh\u010den\u00fd sn\u011bhem z b\u00edlk\u016f. Pa\u017eitka a petr\u017eelka dod\u00e1vaj\u00ed sv\u011b\u017e\u00ed t\u00f3n. Celkem po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 1 hodinou a 15 minutami: ku\u0159e se zvolna va\u0159\u00ed t\u00e9m\u011b\u0159 hodinu a \u010desnek se pe\u010de asi 40 minut, oboj\u00ed p\u0159itom m\u016f\u017ee prob\u00edhat sou\u010dasn\u011b. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je avgolemono?\n\n\n\nN\u00e1zev avgolemono spojuje slova avgo, vejce, a lemono, citron: pr\u00e1v\u011b tato sm\u011bs dod\u00e1v\u00e1 pol\u00e9vce hladkou konzistenci a v\u00fdraznou kyselost. V klasick\u00e9 verzi se dr\u016fbe\u017e\u00ed v\u00fdvar kombinuje s r\u00fd\u017e\u00ed nebo t\u011bstovinami orzo, kter\u00e9 ho zahust\u00ed. Tato ketogenn\u00ed \u00faprava se bez t\u011bchto \u0161krobov\u00fdch p\u0159\u00edsad obejde: smetana dod\u00e1 plnost, vyma\u010dkan\u00fd a rozmixovan\u00fd pe\u010den\u00fd \u010desnek hlubokou nasl\u00e1dlou chu\u0165 a sn\u00edh z b\u00edlk\u016f lehkost.\n\n\n\n\u017dloutky roz\u0161lehan\u00e9 s citronovou \u0161\u0165\u00e1vou se vm\u00edchaj\u00ed do sn\u011bhu z b\u00edlk\u016f. Sm\u011bs se pot\u00e9 postupn\u011b zah\u0159eje trochou hork\u00e9ho v\u00fdvaru a teprve pak se p\u0159id\u00e1 do hrnce, aby pol\u00e9vku hladce zahustila. V\u00fdsledn\u00e1 pol\u00e9vka z\u016fst\u00e1v\u00e1 \u0159id\u0161\u00ed ne\u017e pol\u00e9vka zahu\u0161t\u011bn\u00e1 r\u00fd\u017e\u00ed a natrhan\u00e9 ku\u0159ec\u00ed maso dod\u00e1 ka\u017ed\u00e9 l\u017e\u00edci p\u0159\u00edjemnou strukturu.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Keto tom kha s houbami.\n\n\n\nP\u016fvod pokrmu\n\n\n\nAvgolemono je klasika \u0159eck\u00e9 kuchyn\u011b, zalo\u017een\u00e1 na rovnov\u00e1ze mezi v\u00fdvarem, vejci a citronem: dr\u016fbe\u017e\u00ed maso dod\u00e1v\u00e1 hlubokou chu\u0165, vejce jemnost a citron v\u0161e odleh\u010duje v\u00fdraznou kyselost\u00ed. Konzistence se m\u011bn\u00ed podle p\u0159idan\u00e9 r\u00fd\u017ee \u010di t\u011bstovin orzo, mno\u017estv\u00ed citronu a po\u017eadovan\u00e9 hustoty. Tato verze vyhovuje ketogenn\u00edmu stravov\u00e1n\u00ed a p\u0159itom zachov\u00e1v\u00e1 trojici vejce, citron a v\u00fdvar v kr\u00e9mov\u00e9m, vo\u0148av\u00e9m proveden\u00ed, kter\u00e9 se pod\u00e1v\u00e1 ihned.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed 3 ku\u0159ec\u00ed horn\u00ed stehna a 3 pali\u010dky, nejl\u00e9pe v bio kvalit\u011b a z voln\u00e9ho chovu: tyto kousky se hod\u00ed k pozvoln\u00e9mu va\u0159en\u00ed, dodaj\u00ed v\u00fdvaru plnou chu\u0165 a daj\u00ed se natrhat na jemn\u00e1 vl\u00e1kna. K\u016f\u017ei p\u0159ed va\u0159en\u00edm odstra\u0148te, aby byl v\u00fdvar \u010dist\u00fd. Ku\u0159e se zvolna va\u0159\u00ed v 1 litru vody s \u010dervenou cibul\u00ed, celerem a bobkov\u00fdm listem: cibule dod\u00e1 nasl\u00e1dlost a pot\u00e9 se vyjme, celer p\u0159id\u00e1 zeleninov\u00e9 t\u00f3ny a po vr\u00e1cen\u00ed do scezen\u00e9ho z\u00e1kladu a rozmixov\u00e1n\u00ed ho lehce zahust\u00ed, bobkov\u00fd list dod\u00e1 jemn\u00fd aromatick\u00fd t\u00f3n.\n\n\n\nV podobn\u00e9m duchu: Houbov\u00e1 pol\u00e9vka s mascarpone.\n\n\n\nPalice \u010desneku je z\u00e1sadn\u00ed: pokapan\u00e1 olivov\u00fdm olejem, zabalen\u00e1 do alobalu a upe\u010den\u00e1 p\u0159i 200 \u00b0C ztrat\u00ed syrovou \u0161tiplavost a z\u00edsk\u00e1 jemnou nasl\u00e1dlost. M\u011bkkou du\u017einu pak sta\u010d\u00ed jednodu\u0161e vyma\u010dkat. Zahu\u0161t\u011bn\u00ed zajist\u00ed 4 vejce, b\u00edlky u\u0161lehan\u00e9 do pevn\u00e9ho, ale vl\u00e1\u010dn\u00e9ho sn\u011bhu a \u017eloutky roz\u0161lehan\u00e9 se \u0161\u0165\u00e1vou z jednoho citronu, kter\u00e1 dod\u00e1 kyselost. 200 ml smetany, ml\u00e9\u010dn\u00e9 nebo neslazen\u00e9 rostlinn\u00e9, zajist\u00ed sametovou jemnost; pa\u017eitka, petr\u017eelka, pep\u0159 a \u0161petka soli zv\u00fdrazn\u00ed chu\u0165 a dodaj\u00ed barvu.\n\n\n\nPostup a pod\u00e1v\u00e1n\u00ed\n\n\n\nVa\u0159te jen m\u00edrn\u00fdm varem: ku\u0159e se s cibul\u00ed, celerem a bobkov\u00fdm listem zvolna va\u0159\u00ed ve v\u00fdvaru t\u00e9m\u011b\u0159 hodinu. Sta\u010d\u00ed, aby se ob\u010das objevilo p\u00e1r bublinek, v\u00fdvar tak z\u016fstane \u010dir\u00fd. Scezen\u00fd z\u00e1klad spojte s odlo\u017een\u00fdm celerem a du\u017einou pe\u010den\u00e9ho \u010desneku a rozmixujte; smetanu vm\u00edchejte na m\u00edrn\u00e9m ohni, bez varu. P\u0159ed p\u0159id\u00e1n\u00edm vajec m\u00e1 b\u00fdt z\u00e1klad jen o n\u011bco teplej\u0161\u00ed ne\u017e p\u0159i pod\u00e1v\u00e1n\u00ed. Aby se vejce nesrazila, zah\u0159\u00edvejte je postupn\u011b: do sn\u011bhu sm\u00edchan\u00e9ho se \u017eloutky a citronem za st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed jednou \u010di dvakr\u00e1t p\u0159ilijte trochu hork\u00e9ho v\u00fdvaru a teprve potom sm\u011bs vm\u00edchejte do hrnce.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: \u0158eck\u00fd sal\u00e1t.\n\n\n\nB\u00edlky mus\u00ed tvo\u0159it pevn\u00fd a vl\u00e1\u010dn\u00fd sn\u00edh, nesm\u011bj\u00ed b\u00fdt p\u0159e\u0161lehan\u00e9 dosucha; po p\u0159id\u00e1n\u00ed vajec pol\u00e9vku jemn\u011b prom\u00edchejte l\u017e\u00edc\u00ed a vra\u0165te do n\u00ed natrhan\u00e9 ku\u0159e. P\u0159ed solen\u00edm a pep\u0159en\u00edm ochutnejte, v\u00fdvar u\u017e m\u016f\u017ee b\u00fdt ochucen\u00fd. Pol\u00e9vku pod\u00e1vejte ihned, posypanou pa\u017eitkou a petr\u017eelkou. Jedna porce obsahuje 4 g \u010dist\u00fdch sacharid\u016f, recept vysta\u010d\u00ed pro 6 osob. V lednici vydr\u017e\u00ed a\u017e 2 dny, pro zachov\u00e1n\u00ed konzistence je lep\u0161\u00ed ji znovu neoh\u0159\u00edvat; okurkov\u00fd sal\u00e1t s fetou ji dopln\u00ed n\u011b\u010d\u00edm k\u0159upav\u00fdm.\n\n\n\nDal\u0161\u00ed n\u00e1pady s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tKeto avgolemono (bez r\u00fd\u017ee)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 horn\u00ed ku\u0159ec\u00ed stehna (bio, z voln\u00e9ho chovu)3 ku\u0159ec\u00ed pali\u010dky (bio, z voln\u00e9ho chovu)1 litr vody1 \u010derven\u00e1 cibule1 \u00e0 2 \u0159ap\u00edky \u0159ap\u00edkat\u00e9ho celeru3 bobkov\u00e9 listy1 litr v\u00fdvaru1 palice \u010desneku4 vejce1 citron200 ml smetany (ml\u00e9\u010dn\u00e9 nebo rostlinn\u00e9)Pa\u017eitka (\u010derstv\u00e1)Petr\u017eelka (\u010derstv\u00e1)\u0160petka \u010dern\u00e9ho pep\u0159e\u0160petka soli (keltsk\u00e9 mo\u0159sk\u00e9)\t\n\t\n\t\tV\u00fdvarP\u0159ive\u010fte v hrnci vodu k varu. Z ku\u0159ete odstra\u0148te k\u016f\u017ei.P\u0159idejte ku\u0159e, cibuli a \u0159ap\u00edkat\u00fd celer nakr\u00e1jen\u00e9 na velk\u00e9 kusy, bobkov\u00e9 listy a buj\u00f3n v pr\u00e1\u0161ku. Ztlumte plamen a nechte zvolna probubl\u00e1vat necelou hodinu. Sta\u010d\u00ed, kdy\u017e se ob\u010das objev\u00ed drobn\u00e1 bublinka.\u010cesnekP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f.Odkrojte \u0161pi\u010dky v\u0161ech strou\u017ek\u016f v palici \u010desneku. Zbytek strou\u017ek\u016f ponechte neporu\u0161en\u00fd a neodd\u011blujte je od palice. Odstra\u0148te vn\u011bj\u0161\u00ed slupky z palice. Slupky kolem jednotliv\u00fdch strou\u017ek\u016f ponechte. Pokapejte trochou jemn\u00e9ho olivov\u00e9ho oleje a zabalte do alobalu.Vlo\u017ete do trouby asi na 40 minut. Pot\u00e9 nechte v alobalu vychladnout.Z\u00e1klad pol\u00e9vkyVyjm\u011bte ku\u0159e z v\u00fdvaru. Zbytek p\u0159ece\u010fte. \u0158ap\u00edkat\u00fd celer vra\u0165te do v\u00fdvaru. Cibuli a bobkov\u00e9 listy vyho\u010fte. P\u0159idejte pe\u010den\u00fd \u010desnek. Sta\u010d\u00ed ho vyma\u010dkat z cel\u00e9 palice. Rozmixujte.Natrhejte ku\u0159ec\u00ed maso na mal\u00e9 kousky. Na chv\u00edli odlo\u017ete stranou.Do v\u00fdvaru p\u0159idejte smetanu a vra\u0165te na m\u00edrn\u00fd plamen. Jde jen o to, udr\u017eet pol\u00e9vku teplou, o n\u011bco teplej\u0161\u00ed ne\u017e p\u0159i pod\u00e1v\u00e1n\u00ed. Znovu ji nep\u0159iv\u00e1d\u011bjte k varu. Za chv\u00edli budete p\u0159id\u00e1vat vejce a pol\u00e9vka v tu chv\u00edli nesm\u00ed b\u00fdt p\u0159\u00edli\u0161 hork\u00e1.VejceOdd\u011blte b\u00edlky od \u017eloutk\u016f. Ke \u017eloutk\u016fm p\u0159idejte \u0161\u0165\u00e1vu z citronu a pro\u0161lehejte.Vy\u0161lehejte b\u00edlky. Nemusej\u00ed b\u00fdt tak tuh\u00e9 jako na sn\u011bhov\u00e9 pusinky, nen\u00ed t\u0159eba, aby tvo\u0159ily pevn\u00e9 \u0161pi\u010dky. Jakmile vznikne pevn\u00e1, ale st\u00e1le vl\u00e1\u010dn\u00e1 p\u011bna a objem se p\u0159ibli\u017en\u011b zdvojn\u00e1sob\u00ed a\u017e ztrojn\u00e1sob\u00ed, m\u00e1te hotovo.Za st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed p\u0159idejte k b\u00edlk\u016fm \u017eloutky s citronovou \u0161\u0165\u00e1vou. P\u0159ilijte trochu hork\u00e9ho v\u00fdvaru. Znovu pro\u0161lehejte. Je\u0161t\u011b jednou nebo dvakr\u00e1t zopakujte. Vejce si tak \u201ezvyknou\u201c na teplotu v\u00fdvaru a m\u016f\u017eete je bez probl\u00e9m\u016f p\u0159idat do hrnce.Pot\u00e9 vlijte vaje\u010dnou sm\u011bs do hrnce s v\u00fdvarem a zlehka prom\u00edchejte l\u017e\u00edc\u00ed.P\u0159idejte ku\u0159ec\u00ed maso.Nakonec p\u0159idejte pa\u017eitku a petr\u017eelku. A p\u0159\u00edpadn\u011b trochu soli a pep\u0159e. Podle m\u011b to ale tady ani nen\u00ed nutn\u00e9.\t\n\t\n\t\tPol\u00e9vku rad\u011bji znovu neoh\u0159\u00edvejte. Uchov\u00e1vejte ji v lednici nejv\u00fd\u0161e 2 dny.\nRady a tipy pro \u0161leh\u00e1n\u00ed b\u00edlk\u016f na sn\u00edh:\nP\u0159i p\u0159\u00edprav\u011b je d\u016fle\u017eit\u00e9, aby b\u00edlky nep\u0159i\u0161ly do styku s tukem ani se \u017eloutkem.\nPro jistotu umyjte jednu velkou a jednu malou m\u00edsu (nejl\u00e9pe ani jednu plastovou). Dbejte na to, aby byly ob\u011b naprosto odma\u0161t\u011bn\u00e9. Pokud si nejste jist\u00ed, vyt\u0159ete ob\u011b citronovou \u0161\u0165\u00e1vou, opl\u00e1chn\u011bte horkou vodou a osu\u0161te pap\u00edrovou ut\u011brkou. P\u0159\u00edpadn\u011b tot\u00e9\u017e ud\u011blejte i s metlou nebo \u0161lehac\u00edmi metlami.\nLep\u0161\u00edho v\u00fdsledku \u010dasto dos\u00e1hnete i t\u00edm, \u017ee v\u0161e d\u00e1te na chv\u00edli do lednice. Nen\u00ed to ale nezbytn\u00e9.\nPrvn\u00ed m\u00edsa mus\u00ed b\u00fdt dost velk\u00e1 na \u0161leh\u00e1n\u00ed b\u00edlk\u016f. K odd\u011blov\u00e1n\u00ed b\u00edlk\u016f od \u017eloutk\u016f pou\u017eijte druhou, malou misku. Nejprakti\u010dt\u011bj\u0161\u00ed je odd\u011blovat b\u00edlek nad touto miskou; pokud se to poda\u0159\u00ed, p\u0159elijte b\u00edlek do velk\u00e9 m\u00edsy a takto postupujte vejce po vejci. Pokud se to nepovede, nap\u0159\u00edklad kdy\u017e do b\u00edlku spadne \u017eloutek nebo kousky sko\u0159\u00e1pky, mus\u00edte vyhodit jen 1 b\u00edlek. Kdy\u017e budete v\u0161e d\u00e1vat rovnou do velk\u00e9 m\u00edsy, m\u016f\u017eete se vsadit, \u017ee se n\u011bco pokaz\u00ed pr\u00e1v\u011b u posledn\u00edho vejce\u2026\n\u017dloutky d\u00e1vejte do t\u0159et\u00ed mal\u00e9 misky, kter\u00e1 nemus\u00ed b\u00fdt odma\u0161t\u011bn\u00e1.\nVybaven\u00ed: trouba na 200 stup\u0148\u016f, hrnec na pol\u00e9vku, ty\u010dov\u00fd mix\u00e9r a elektrick\u00fd \u0161leha\u010d, s\u00edto nebo cedn\u00edk, r\u016fzn\u00e9 n\u00e1doby a mal\u00e9 misky.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200644","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=200644"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178871"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}