{"id":201082,"title":"Hov\u011bz\u00ed pol\u00e9vka s kade\u0159\u00e1vkem a kli\u017ekou","modified":"2026-10-31T18:20:48+01:00","plain":"Pol\u00e9vka s kade\u0159\u00e1vkem a hov\u011bz\u00ed kli\u017ekou na dom\u00e1c\u00edm v\u00fdvaru, dlouze ta\u017een\u00e9m s morkov\u00fdmi kostmi, jalovcem a bobkov\u00fdm listem.\n\n\n\nKli\u017eka ope\u010den\u00e1 na m\u00e1sle dozlatova, jalov\u010dinky a bobkov\u00fd list provon\u00ed kuchy\u0148 dlouho p\u0159ed pod\u00e1v\u00e1n\u00edm. V misce se maso rozpad\u00e1 na jemn\u00e1 vl\u00e1kna, v\u00fdvar m\u00e1 plnou chu\u0165 a kade\u0159\u00e1vek z\u016fst\u00e1v\u00e1 na skus lehce pevn\u00fd. Z\u00e1kladem t\u00e9to kade\u0159\u00e1vkov\u00e9 pol\u00e9vky je dom\u00e1c\u00ed hov\u011bz\u00ed v\u00fdvar, cibule, mrkev a \u0159ap\u00edkat\u00fd celer s trochou raj\u010datov\u00e9ho protlaku. O v\u011bt\u0161inu pr\u00e1ce se postar\u00e1 v\u00fdvar, dokon\u010den\u00ed u\u017e je rychl\u00e9.\n\n\n\nKli\u017eka a morkov\u00e9 kosti po filip\u00ednsku: bulalo.\n\n\n\nCo je kade\u0159\u00e1vkov\u00e1 pol\u00e9vka?\n\n\n\nJe to hov\u011bz\u00ed pol\u00e9vka p\u0159ipravovan\u00e1 ve dvou f\u00e1z\u00edch. Nejprve se uva\u0159\u00ed dom\u00e1c\u00ed v\u00fdvar z oko\u0159en\u011bn\u00e9 kli\u017eky ope\u010den\u00e9 na m\u00e1sle, morkov\u00fdch kost\u00ed, \u010derven\u00e9 cibule, jalov\u010dinek, bobkov\u00e9ho listu, rozmar\u00fdnu a \u0161alv\u011bje. Pot\u00e9 se dokon\u010d\u00ed s orestovanou cibul\u00ed, mrkv\u00ed a \u0159ap\u00edkat\u00fdm celerem, trochou raj\u010datov\u00e9ho protlaku, masem obran\u00fdm z kosti a kade\u0159\u00e1vkem, kter\u00fd se p\u0159id\u00e1v\u00e1 jako posledn\u00ed.\n\n\n\nKade\u0159\u00e1vek neboli kapusta kade\u0159av\u00e1 je nehl\u00e1vkov\u00e1 kapusta se siln\u00fdmi, \u017eilnat\u00fdmi listy, kter\u00e9 jsou za syrova pon\u011bkud tuh\u00e9; va\u0159en\u00edm zm\u011bknou, ale zachovaj\u00ed si pevnost. Hov\u011bz\u00ed kli\u017eka je kus masa bohat\u00fd na kolagen: p\u0159i velmi m\u00edrn\u00e9m va\u0159en\u00ed dod\u00e1 v\u00fdvaru hutnost, tak\u017ee za studena t\u00e9m\u011b\u0159 zrosolovat\u00ed, a maso se pak snadno trh\u00e1 na vl\u00e1kna.\n\n\n\nV duchu dlouze ta\u017een\u00fdch v\u00fdvar\u016f\n\n\n\nTato pol\u00e9vka vych\u00e1z\u00ed z principu dlouze ta\u017een\u00fdch v\u00fdvar\u016f, v duchu poctiv\u00fdch venkovsk\u00fdch pol\u00e9vek a v\u00fdvar\u016f, kter\u00e9 vyu\u017e\u00edvaj\u00ed to nejlep\u0161\u00ed z kost\u00ed, masa bohat\u00e9ho na \u017eelatinu a z\u00e1kladn\u00ed zeleniny. Chu\u0165 se po cel\u00e9 hodiny rozv\u00edj\u00ed d\u00edky kli\u017ece, morkov\u00fdm kostem, bylink\u00e1m a ko\u0159en\u00ed, ne\u017e pol\u00e9vku rychle dokon\u010d\u00edte s \u010derstv\u011b nakr\u00e1jenou zeleninou. V\u00fdvar z\u016fst\u00e1v\u00e1 hlavn\u00edm prvkem pokrmu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nPro dv\u011b osoby pot\u0159ebujete 3 a\u017e 4 morkov\u00e9 kosti a 1 kus hov\u011bz\u00ed kli\u017eky s kost\u00ed, p\u0159\u00edpadn\u011b 2, pokud jsou mal\u00e9 nebo na nich nen\u00ed mnoho masa. Kosti dodaj\u00ed v\u00fdvaru plnou chu\u0165 a sametovou konzistenci a podle chuti m\u016f\u017eete do scezen\u00e9ho v\u00fdvaru p\u0159idat i trochu morku. Kli\u017eka dod\u00e1v\u00e1 kolagen, kter\u00fd se postupn\u011b m\u011bn\u00ed v \u017eelatinu, a tak\u00e9 maso, kter\u00e9 se vrac\u00ed do pol\u00e9vky. Dv\u011b l\u017e\u00edce pr\u00e1\u0161kov\u00e9ho v\u00fdvaru z kost\u00ed zv\u00fdrazn\u00ed chu\u0165; se sol\u00ed v\u0161ak opatrn\u011b, proto\u017ee odpa\u0159ov\u00e1n\u00edm se chu\u0165 i slanost koncentruj\u00ed.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Kade\u0159\u00e1vek restovan\u00fd s jedl\u00fdmi ka\u0161tany.\n\n\n\nDal\u0161\u00ed dlouze ta\u017een\u00fd hov\u011bz\u00ed v\u00fdvar: korejsk\u00fd galbitang.\n\n\n\nV\u00fdvar ochut\u00ed 5 jalov\u010dinek s d\u0159evitou a lehce peprnou v\u016fn\u00ed, 2 bobkov\u00e9 listy, 2 \u010derven\u00e9 cibule nakr\u00e1jen\u00e9 na velk\u00e9 kusy, l\u017ei\u010dka rozmar\u00fdnu a l\u017ei\u010dka su\u0161en\u00e9 \u0161alv\u011bje. Kli\u017eku oko\u0159e\u0148te p\u016fl l\u017ei\u010dkou mlet\u00e9 papriky, \u0161petkou \u010dern\u00e9ho pep\u0159e a \u0161petkou r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 soli nebo keltsk\u00e9 mo\u0159sk\u00e9 soli, pot\u00e9 ji zprudka ope\u010dte na m\u00e1sle z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou. M\u00e1slo m\u016f\u017eete nahradit avok\u00e1dov\u00fdm olejem, jemn\u00fdm olivov\u00fdm olejem nebo slune\u010dnicov\u00fdm olejem s vysok\u00fdm obsahem kyseliny olejov\u00e9. Va\u0159it za\u010dn\u011bte s 1 litrem hork\u00e9 vody a podle pot\u0159eby ji dol\u00e9vejte, pokud se j\u00ed odpa\u0159\u00ed p\u0159\u00edli\u0161 mnoho.\n\n\n\nP\u0159i dokon\u010dov\u00e1n\u00ed dod\u00e1 100 g mrkve sladkost a barvu, 100 g \u0159ap\u00edkat\u00e9ho celeru aromatickou sv\u011b\u017eest a 2 cibule orestovan\u00e9 dosklovata jemn\u00fd z\u00e1klad. Polovina mal\u00e9 konzervy raj\u010datov\u00e9ho protlaku prohloub\u00ed chu\u0165 a obarv\u00ed v\u00fdvar. Nakonec 100 g kade\u0159\u00e1vku dod\u00e1 pol\u00e9vce v\u00fdrazn\u00fd zeleninov\u00fd t\u00f3n.\n\n\n\nPostup p\u0159\u00edpravy a pod\u00e1v\u00e1n\u00ed\n\n\n\nV\u0161e stoj\u00ed na velmi m\u00edrn\u00e9m varu. Prudk\u00fd var v\u00fdvar zakal\u00ed a rozpt\u00fdl\u00ed v n\u011bm tuk, zat\u00edmco pomal\u00e9 va\u0159en\u00ed po dobu 6 a\u017e 24 hodin zm\u011bk\u010d\u00ed maso a uvoln\u00ed \u017eelatinu. M\u011blo by zb\u00fdt p\u0159ibli\u017en\u011b p\u016fl litru v\u00fdvaru nebo o n\u011bco v\u00edce; pot\u00e9 d\u011brovanou nab\u011bra\u010dkou seberte tenkou vrstvu tuku, oberte maso z kosti, v\u00fdvar p\u0159ece\u010fte p\u0159es s\u00edto a vra\u0165te do n\u011bj maso, podle chuti i s trochou morku. Dokon\u010den\u00ed je rychl\u00e9: na tro\u0161e m\u00e1sla orestujte cibuli, p\u0159idejte mrkev a celer, kr\u00e1tce proh\u0159ejte raj\u010datov\u00fd protlak a pot\u00e9 v\u0161e zalijte v\u00fdvarem s masem, aby se uvolnily p\u0159\u00edpe\u010dky ze dna. P\u0159idejte kade\u0159\u00e1vek a va\u0159te je\u0161t\u011b p\u0159ibli\u017en\u011b 15 minut.\n\n\n\nPokud m\u00e1te chu\u0165 na pikantn\u011bj\u0161\u00ed hov\u011bz\u00ed v\u00fdvar, vyzkou\u0161ejte b\u00fan b\u00f2 Hu\u1ebf.\n\n\n\nV lednici m\u016f\u017ee v\u00fdvar zrosolovat\u011bt: je to p\u0159irozen\u00fd \u00fa\u010dinek \u017eelatiny. Pol\u00e9vka vydr\u017e\u00ed v chladu 2 a\u017e 3 dny nebo ji m\u016f\u017eete po porc\u00edch zamrazit. Pot\u00e9 ji za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed oh\u0159\u00edvejte, dokud nebude d\u016fkladn\u011b proh\u0159\u00e1t\u00e1 v\u010detn\u011b masa. Pod\u00e1vejte ji samotnou nebo s chlebem. Ka\u017ed\u00e1 porce obsahuje 35 g \u010dist\u00fdch sacharid\u016f.\n\n\n\n\n\n\tPol\u00e9vka s kade\u0159\u00e1vkem a hov\u011bz\u00ed kli\u017ekou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tV\u00fdvar a maso3 \u00e0 4 kusy morkov\u00fdch kost\u00ed1 hov\u011bz\u00ed kli\u017eka s kost\u00ed (2, pokud jsou mal\u00e9 nebo maj\u00ed m\u00e1lo masa)2 l\u017e\u00edce kostn\u00edho v\u00fdvaru v pr\u00e1\u0161ku5 jalov\u010dinek2 listy bobkov\u00e9ho listu2 \u010derven\u00e9 cibule1 l\u017ei\u010dka rozmar\u00fdnu1 l\u017ei\u010dka \u0161alv\u011bje (su\u0161en\u00e9)0.5 l\u017ei\u010dky papriky (mlet\u00e9)\u0160petka \u010dern\u00e9ho pep\u0159e\u0160petka soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)m\u00e1slo ((z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou), na restov\u00e1n\u00ed)Avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 (jako alternativa)1 litr vody (hork\u00e9, pokud j\u00ed zbude velmi m\u00e1lo, dolijte ji)Pol\u00e9vka100 g mrkve100 g \u0159ap\u00edkat\u00e9ho celeru2 cibule0.5 mal\u00e9 konzervy raj\u010datov\u00e9ho protlaku100 g kade\u0159\u00e1vkum\u00e1slo ((z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou), na restov\u00e1n\u00ed)Avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 (jako alternativa, na restov\u00e1n\u00ed)\t\n\t\n\t\tKli\u017eku oko\u0159e\u0148te mletou paprikou, pep\u0159em a sol\u00ed. Ope\u010dte ji na m\u00e1sle dozlatova. Jakmile je maso z obou stran zata\u017een\u00e9, zalijte ho vodou (horkou!). Obvykle za\u010d\u00edn\u00e1m s jedn\u00edm litrem, proto\u017ee se zna\u010dn\u00e1 \u010d\u00e1st je\u0161t\u011b odpa\u0159\u00ed.P\u0159idejte v\u00fdvar v pr\u00e1\u0161ku, cibuli nakr\u00e1jenou na velk\u00e9 kusy, rozmar\u00fdn, \u0161alv\u011bj, bobkov\u00fd list a jalov\u010dinky. Nechte zvolna probubl\u00e1vat. Va\u0159te alespo\u0148 p\u0159ibli\u017en\u011b 6 hodin, nejl\u00e9pe v\u0161ak cel\u00fd den. B\u011bhem va\u0159en\u00ed podle pot\u0159eby dol\u00e9vejte vodu. M\u011blo by zb\u00fdt asi p\u016fl litru v\u00fdvaru nebo jen o n\u011bco v\u00edce.Pomoc\u00ed p\u011bnova\u010dky seberte z povrchu v\u00fdvaru tenkou vrstvu tuku.Maso z kli\u017eky odd\u011blte od kosti. V\u00fdvar p\u0159ece\u010fte p\u0159es s\u00edto. Maso vra\u0165te do v\u00fdvaru. Podle chuti p\u0159idejte i trochu morku. V\u0161e na chv\u00edli odlo\u017ete stranou.Cibuli, mrkev a \u0159ap\u00edkat\u00fd celer nakr\u00e1jejte na mal\u00e9 kousky. Cibuli kr\u00e1tce orestujte na tro\u0161e m\u00e1sla.Po n\u011bkolika minut\u00e1ch p\u0159idejte mrkev a \u0159ap\u00edkat\u00fd celer. Restujte je\u0161t\u011b n\u011bkolik minut.P\u0159idejte raj\u010datov\u00fd protlak a kr\u00e1tce ho orestujte spolu s ostatn\u00edmi surovinami.Zalijte v\u00fdvarem s masem a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna. P\u0159idejte kade\u0159\u00e1vek a va\u0159te je\u0161t\u011b \u010dtvrt hodiny.\t\n\t\n\t\tVybaven\u00ed: hrnec na pol\u00e9vku, cedn\u00edk nebo s\u00edto, p\u011bnova\u010dka, mal\u00fd n\u016f\u017e.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201082","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=201082"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201082\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190889"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}