{"id":201093,"title":"Pol\u00e9vka saoto","modified":"2026-10-31T18:20:54+01:00","plain":"Pol\u00e9vka saoto se sn\u00ed\u017een\u00fdm obsahem sacharid\u016f: \u010dir\u00fd ku\u0159ec\u00ed v\u00fdvar s aromatick\u00fdmi p\u0159\u00edsadami, dopln\u011bn\u00fd a\u017e u stolu a dochucen\u00fd p\u00e1livou om\u00e1\u010dkou s ketjapem.\n\n\n\nCitronov\u00e1 tr\u00e1va a z\u00e1zvor provon\u00ed \u010dir\u00fd v\u00fdvar, zat\u00edmco slan\u00e9 \u0161kvarky mu dodaj\u00ed k\u0159upavost. Pol\u00e9vka saoto je miska v\u00fdrazn\u011b aromatick\u00e9ho ku\u0159ec\u00edho v\u00fdvaru, pod\u00e1van\u00e9ho s p\u0159\u00edsadami p\u0159idan\u00fdmi na posledn\u00ed chv\u00edli a p\u00e1livou om\u00e1\u010dkou s ketjapem. Tato verze zachov\u00e1v\u00e1 pod\u00e1v\u00e1n\u00ed jednotliv\u00fdch slo\u017eek zvl\u00e1\u0161\u0165, ale sni\u017euje obsah sacharid\u016f na p\u0159ibli\u017en\u011b 21 g \u010dist\u00fdch sacharid\u016f na porci. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je pol\u00e9vka saoto?\n\n\n\nPol\u00e9vka saoto je \u010dir\u00fd ku\u0159ec\u00ed v\u00fdvar p\u0159ipraven\u00fd z kus\u016f masa s kost\u00ed, do kter\u00e9ho se dal\u0161\u00ed p\u0159\u00edsady p\u0159id\u00e1vaj\u00ed a\u017e u stolu. Z\u00e1klad chuti tvo\u0159\u00ed galg\u00e1n, z\u00e1zvor, citronov\u00e1 tr\u00e1va a nov\u00e9 ko\u0159en\u00ed, v\u016fni dopl\u0148uj\u00ed listy kafrov\u00e9 limety a daun salam. Do misky pak p\u0159ijde natrhan\u00e9 ku\u0159ec\u00ed maso, vejce, kl\u00ed\u010dky fazol\u00ed mungo a listov\u00fd celer.\n\n\n\nO k\u0159upavost se zde staraj\u00ed \u0161kvarky, kter\u00e9 nahrazuj\u00ed sma\u017eenou cibuli, tenk\u00e9 r\u00fd\u017eov\u00e9 nudle a tenk\u00e9 hranolky z klasick\u00e9 bohat\u011b oblo\u017een\u00e9 verze. Om\u00e1\u010dka s ketjapem, p\u0159ipraven\u00e1 s p\u016flkou a\u017e celou chilli papri\u010dkou Madame Jeanette, umo\u017e\u0148uje p\u0159i pod\u00e1v\u00e1n\u00ed doladit p\u00e1livost i sladkoslanou chu\u0165.\n\n\n\nObjevte tak\u00e9: Pol\u00e9vka z pe\u010den\u00fdch paprik.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nJednotliv\u00e9 slo\u017eky saoto se tradi\u010dn\u011b pod\u00e1vaj\u00ed zvl\u00e1\u0161\u0165 a tato \u00faprava tento princip zachov\u00e1v\u00e1. Z\u00e1kladem z\u016fst\u00e1v\u00e1 v\u00fdrazn\u011b vo\u0148av\u00fd \u010dir\u00fd v\u00fdvar, pod\u00e1van\u00fd vedle p\u0159\u00edsad a \u0159\u00edzn\u00e9 om\u00e1\u010dky, aby si ka\u017ed\u00fd mohl sestavit vlastn\u00ed misku.\n\n\n\nOb\u011b zm\u011bny souvisej\u00ed s obsahem sacharid\u016f. Sma\u017een\u00e9 p\u0159\u00edsady nahrazuj\u00ed k\u0159upav\u00e9 \u0161kvarky bez \u0161krobu a ketjap se sn\u00ed\u017een\u00fdm obsahem cukru zachov\u00e1v\u00e1 plnou sladkoslanou chu\u0165. V\u00fdsledek z\u016fst\u00e1v\u00e1 vydatn\u00fd, ale v um\u00edrn\u011bn\u011bj\u0161\u00ed podob\u011b.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad v\u00fdvaru tvo\u0159\u00ed dv\u011b ku\u0159ec\u00ed stehna s \u010d\u00e1st\u00ed \u017eeber, bez k\u016f\u017ee: maso z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00e9 a kosti dod\u00e1vaj\u00ed v\u00fdvaru plnost, zat\u00edmco odstran\u011bn\u00ed k\u016f\u017ee pom\u00e1h\u00e1 zachovat jeho \u010dirost. Voda, 1 a\u017e 1,5 litru, ze surovin vyt\u00e1hne chu\u0165 i v\u016fni a buj\u00f3n v pr\u00e1\u0161ku pos\u00edl\u00ed umami, je v\u0161ak pot\u0159eba hl\u00eddat mno\u017estv\u00ed soli.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Cizrnov\u00fd sal\u00e1t s tu\u0148\u00e1kem.\n\n\n\n\u010cerven\u00e1 cibule a \u010desnek dod\u00e1vaj\u00ed nasl\u00e1dlost a v\u00fdraznost, peprn\u00fd galg\u00e1n dopl\u0148uje \u0161tiplav\u00fd z\u00e1zvor a na\u0159\u00edznut\u00e1 citronov\u00e1 tr\u00e1va uvol\u0148uje sv\u00e9 silice. Nov\u00e9 ko\u0159en\u00ed p\u0159in\u00e1\u0161\u00ed t\u00f3ny sko\u0159ice a h\u0159eb\u00ed\u010dku bez p\u00e1livosti, kafrov\u00e1 limeta citrusov\u00fd n\u00e1dech a daun salam svou osobitou v\u016fni. Mal\u00fd kousek trassi, pasty z fermentovan\u00fdch krevet, dod\u00e1v\u00e1 hlub\u0161\u00ed mo\u0159skou chu\u0165 a obsahuje kor\u00fd\u0161e.\n\n\n\nOm\u00e1\u010dka dod\u00e1v\u00e1 p\u00e1livost a sladkoslanou chu\u0165. Ketjap se sn\u00ed\u017een\u00fdm obsahem cukru zaji\u0161\u0165uje vyv\u00e1\u017eenost; pokud ho nem\u00e1te, podobn\u00e9 plnosti dos\u00e1hnete sm\u011bs\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari a tekut\u00e9ho sladidla s karamelovou p\u0159\u00edchut\u00ed. Rozdroben\u00e9 \u0161kvarky, p\u0159idan\u00e9 t\u011bsn\u011b p\u0159ed j\u00eddlem, dodaj\u00ed suchou, slanou a k\u0159upavou te\u010dku.\n\n\n\nV podobn\u00e9m duchu: Asijsk\u00fd zeln\u00fd sal\u00e1t.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nKouzlo saoto spo\u010d\u00edv\u00e1 v pod\u00e1v\u00e1n\u00ed jednotliv\u00fdch slo\u017eek zvl\u00e1\u0161\u0165. V\u00fdvar se pod\u00e1v\u00e1 po\u0159\u00e1dn\u011b hork\u00fd, natrhan\u00e9 ku\u0159ec\u00ed maso, vejce, kl\u00ed\u010dky, celer a \u0161kvarky z\u016fst\u00e1vaj\u00ed stranou a p\u00e1liv\u00e1 om\u00e1\u010dka se p\u0159id\u00e1v\u00e1 po tro\u0161k\u00e1ch. Ne\u017e cokoli p\u0159id\u00e1te, v\u00fdvar ochutnejte: buj\u00f3n v pr\u00e1\u0161ku, trassi, s\u00f3jov\u00e1 om\u00e1\u010dka a \u0161kvarky mohou pol\u00e9vku rychle p\u0159esolit. \u0160kvarky p\u0159id\u00e1vejte a\u017e na posledn\u00ed chv\u00edli, jinak zm\u011bknou a budou tuh\u00e9.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nPropl\u00e1chnut\u00ed velmi horkou vodou zachov\u00e1 kl\u00ed\u010dk\u016fm fazol\u00ed mungo k\u0159upavost, ale t\u011bhotn\u00e9 \u017eeny, lid\u00e9 s oslabenou imunitou nebo citliv\u00fdm tr\u00e1ven\u00edm by m\u011bli d\u00e1t p\u0159ednost d\u016fkladn\u00e9 tepeln\u00e9 \u00faprav\u011b. V\u00fdvar a ku\u0159ec\u00ed maso rychle zchla\u010fte, vejce, kl\u00ed\u010dky, celer, om\u00e1\u010dku a \u0161kvarky uchov\u00e1vejte odd\u011blen\u011b, \u0161kvarky v suchu. Ve Francii se galg\u00e1n, citronov\u00e1 tr\u00e1va a kafrov\u00e1 limeta prod\u00e1vaj\u00ed v asijsk\u00fdch potravin\u00e1ch, n\u011bkdy i mra\u017een\u00e9, daun salam a trassi v indon\u00e9sk\u00fdch obchodech a chilli papri\u010dky Madame Jeanette v surinamsk\u00fdch nebo karibsk\u00fdch potravin\u00e1ch.\n\n\n\n\n\n\tPol\u00e9vka saoto\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tV\u00fdvar2 stehna ku\u0159ec\u00ed (s \u010d\u00e1st\u00ed \u017eeber, bez k\u016f\u017ee)1 \u00e0 1.5 l vodyBuj\u00f3n v pr\u00e1\u0161ku2 \u00e0 3 cibule (\u010derven\u00e9)4 strou\u017eky \u010desneku1 velk\u00fd kus galangalu (\u010derstv\u00e9ho)1 velk\u00fd kus z\u00e1zvoru (\u010derstv\u00e9ho, djah\u00e9)2 stonky citronov\u00e9 tr\u00e1vy (\u010derstv\u00e9)1 l\u017e\u00edce nov\u00e9ho ko\u0159en\u00ed (cel\u00e9ho)4 listy kafrov\u00e9 limety (djeroek poeroet)4 listy bobkov\u00e9ho listu (indon\u00e9sk\u00e9ho (daun salaam))1 mal\u00fd kousek trassiNa dopln\u011bn\u00ed4 vejce200 g vep\u0159ov\u00fdch \u0161kvark\u016f4 hrsti kl\u00ed\u010dk\u016f fazol\u00ed mungo4 hrsti celerov\u00fdch list\u016f (nakr\u00e1jen\u00fdch za \u010derstva)Om\u00e1\u010dka0.5 \u00e0 1 chilli papri\u010dka Madame Jeanette4 strou\u017eky \u010desneku1 mal\u00fd kousek galangalu (\u010derstv\u00e9ho)1 mal\u00fd kousek z\u00e1zvoru (\u010derstv\u00e9ho)6 l\u017eic ketjapu (s n\u00edzk\u00fdm obsahem sacharid\u016f (dom\u00e1c\u00edho), nebo 4 l\u017e\u00edce tekut\u00e9ho sladidla s karamelovou p\u0159\u00edchut\u00ed se 4 l\u017ei\u010dkami s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari)\t\n\t\n\t\tV\u00fdvarVlo\u017ete 2 velk\u00e1 ku\u0159ec\u00ed stehna s \u010d\u00e1st\u00ed \u017eeber do 1 a\u017e 1,5 litru vody. Ku\u0159ec\u00ed stehna jsou podle m\u011b nejlep\u0161\u00ed, z kost\u00ed nav\u00edc z\u00edsk\u00e1te dobr\u00fd v\u00fdvar. K\u016f\u017ei na ku\u0159ec\u00edm stehn\u011b m\u00e1m moc r\u00e1da. V pol\u00e9vce ale vytv\u00e1\u0159\u00ed nep\u0159\u00edjemnou mastnotu. Proto ji odstra\u0148te.P\u0159idejte 2 a\u017e 3 l\u017e\u00edce buj\u00f3nu v pr\u00e1\u0161ku.P\u0159idejte cibuli, \u010desnek, z\u00e1zvor, galangal, citronovou tr\u00e1vu a kuli\u010dky nov\u00e9ho ko\u0159en\u00ed. V\u0161e m\u016f\u017eete p\u0159idat ve velk\u00fdch kusech (cibuli a \u010desnek ale oloupejte). Citronovou tr\u00e1vu pod\u00e9ln\u011b na\u0159\u00edzn\u011bte nebo ji zlomte a rozm\u00e1\u010dkn\u011bte.V\u00fdvar nechte va\u0159it p\u0159ibli\u017en\u011b hodinu.Vyjm\u011bte ku\u0159e z hrnce. Oberte maso z kost\u00ed a na chv\u00edli ho odlo\u017ete. Podle toho, za jak dlouho budete pol\u00e9vku pod\u00e1vat, uchov\u00e1vejte maso p\u0159ikryt\u00e9 p\u0159i pokojov\u00e9 teplot\u011b nebo v lednici.Vra\u0165te kosti do v\u00fdvaru a nechte ho t\u00e1hnout tak dlouho, jak chcete, nejl\u00e9pe i celou noc. Pou\u017eijete-li ku\u0159ec\u00ed stehna s \u010d\u00e1st\u00ed \u017eeber, z\u00edsk\u00e1te z kost\u00ed a drob\u016f je\u0161t\u011b v\u00edce prosp\u011b\u0161n\u00fdch l\u00e1tek.Om\u00e1\u010dkaRoztlu\u010dte nebo rozemelte chilli papri\u010dku Madame Jeanette.P\u0159idejte podle chuti \u010desnek, z\u00e1zvor a galangal a roztlu\u010dte je spole\u010dn\u011b s chilli papri\u010dkou. \u010cesnek ale nejprve prolisujte a z\u00e1zvor s galangalem nastrouhejte.Kr\u00e1tce orestujte na tro\u0161e jemn\u00e9ho olivov\u00e9ho nebo kokosov\u00e9ho oleje.P\u0159idejte ketjap. Pokud nem\u00e1te dom\u00e1c\u00ed ketjap, pou\u017eijte s\u00f3jovou om\u00e1\u010dku a sirup se sladidlem.Na dopln\u011bn\u00edUva\u0159te 4 vejce (8 min) a oloupejte je.Kl\u00ed\u010dky fazol\u00ed mungo propl\u00e1chn\u011bte pod horkou vodou nebo je kr\u00e1tce pono\u0159te do m\u00edsy s horkou vodou. Nechte okapat.Vep\u0159ov\u00e9 \u0161kvarky rozdr\u0165te v kuchy\u0148sk\u00e9m robotu. Celerov\u00e9 listy nakr\u00e1jejte no\u017eem nebo nast\u0159\u00edhejte n\u016f\u017ekami. V\u0161e rozd\u011blte do samostatn\u00fdch misti\u010dek, stejn\u011b jako ku\u0159ec\u00ed maso, kter\u00e9 jste p\u0159edt\u00edm obrali z kost\u00ed.\t\n\t\n\t\tRozdrcen\u00e9 vep\u0159ov\u00e9 \u0161kvarky p\u0159idejte a\u017e na posledn\u00ed chv\u00edli. Pokud z\u016fstanou v pol\u00e9vce p\u0159\u00edli\u0161 dlouho, zm\u011bknou a budou tuh\u00e9 na skus.\nVybaven\u00ed: hrnec na pol\u00e9vku, struhadlo (v\u00edcestrann\u00e9), n\u016f\u017eky, lis na \u010desnek, m\u00edsa, l\u017e\u00edce.\n\t\n\t\n\t\tSoupes et bouillonsindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201093","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=201093"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184680"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}