stdClass Object ( [id] => 1333773 [title] => Kiseli kupus na način za koji niste čuli: bogat i dobro začinjen mađarski specijalitet spaja ga s omiljenim sastojcima [alias] => kiseli-kupus-na-nacin-za-koji-niste-culi-bogat-i-dobro-zacinjen-madarski-specijalitet-spaja-ga-s-omiljenim-sastojcima [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Zahvaljujući nekadašnjoj državnoj uniji, poprilično nam je dobro poznata mađarska kuhinja. Gulaš, doboš torta, paprikaš, sekeli gulaš, langoši, žerbo koceke... sve to i mi s ove strane granice još uvijek jako volimo i rado jedemo. No postoji jedno izvrsno jelo koje jako lijepo kombinira namirnice koje volimo, a kod nas je gotovo potpuno nepoznato.

Rakott káposzta jelo je mađarske pučke kuhinje od slojevito posloženog kiselog kupusa, mljevenog mesa, kobasica i riže, bogato i dobro začinjeno. Mađari ga jako vole, a mi mislimo da bi vrijedilo s njim se malo pobliže upoznati. Riječ je o vrlo starom jelu za koje je prvi pisani recept objavljen je u zbirci tiskanoj davne 1695. Postoji određeni spor oko mjesta nastanka pa ga neki nazivaju Kolozsvari Kaposzta, odnosno kupusom iz Kolozsvára, dok drugi tvrde da je iz nekadašnje Transilvanije. To nam je sve manje bitno, idemo vidjeti kako se priprema...

Rakott káposzta

Sastojci:

1 kg kiselog kupusa
500 g mljevene svinjetine
200 g riže
200 g  dimljenih kobasica, narezanih na ploške
100 g dimljene slanine, nasjeckane
400 ml kiselog vrhnja
2-3 češnja češnjaka 
1 luk
1 žlica ulja
2 žličice slatke paprike
1/2 žličice ljetnog čubra (vrijeska)
sol, papar

Priprema:

Kiseli kupus isperite ako je previše kiseo. Rižu skuhajte u slanoj vodi. U tavi na malo ulja popržiti kobasice. 

U drugoj tavi popržite nasjeckanu slaninu, a kad pusti dovoljno masnoće, dodajte sitno nasjeckani luk i češnjak te pirjajte dok ne postanu prozirni. Dodajte mljevenu svinjetinu i pržiti dok ne uhvati boju. Zalijte s malo vode, pospite paprikom i čubrom, posolite i popaprite, poklopite i kuhajte dok ne omekša.

Namastite posudu za pečenje srednje veličine i zagrijte pećnicu na 200°C.

U dno posude stavite trećinu kiselog kupusa. Preko kiselog kupusa rasporedite polovinu riže, pa polovinu mljevenog mesa. Na to stavite polovicu kobasica i prelijte polovicom masnoće koju su pustile.

Sve prekrijte polovicom preostalog kiselog kupusa pa ga ravnomjerno premažite trećinom kiselog vrhnja i pospite ostatkom mesa i riže, stavite ostatak kobasica i prelijte ostatkom masti. Pokrijte preostalim kiselim kupusom i po vrhu premažite kiselim vrhnjem.

Stavite u pećnicu i pecite 45-50 minuta. Izvadite iz pećnice i ostavite da odstoji 10-15 minuta prije posluživanja.

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Zahvaljujući nekadašnjoj državnoj uniji, poprilično nam je dobro poznata mađarska kuhinja. Gulaš, doboš torta, paprikaš, sekeli gulaš, langoši, žerbo koceke... sve to i mi s ove strane granice još uvijek jako volimo i rado jedemo. No postoji jedno izvrsno jelo koje jako lijepo kombinira namirnice koje volimo, a kod nas je gotovo potpuno nepoznato.

Rakott káposzta jelo je mađarske pučke kuhinje od slojevito posloženog kiselog kupusa, mljevenog mesa, kobasica i riže, bogato i dobro začinjeno. Mađari ga jako vole, a mi mislimo da bi vrijedilo s njim se malo pobliže upoznati. Riječ je o vrlo starom jelu za koje je prvi pisani recept objavljen je u zbirci tiskanoj davne 1695. Postoji određeni spor oko mjesta nastanka pa ga neki nazivaju Kolozsvari Kaposzta, odnosno kupusom iz Kolozsvára, dok drugi tvrde da je iz nekadašnje Transilvanije. To nam je sve manje bitno, idemo vidjeti kako se priprema...

Rakott káposzta

Sastojci:

1 kg kiselog kupusa
500 g mljevene svinjetine
200 g riže
200 g  dimljenih kobasica, narezanih na ploške
100 g dimljene slanine, nasjeckane
400 ml kiselog vrhnja
2-3 češnja češnjaka 
1 luk
1 žlica ulja
2 žličice slatke paprike
1/2 žličice ljetnog čubra (vrijeska)
sol, papar

Priprema:

Kiseli kupus isperite ako je previše kiseo. Rižu skuhajte u slanoj vodi. U tavi na malo ulja popržiti kobasice. 

U drugoj tavi popržite nasjeckanu slaninu, a kad pusti dovoljno masnoće, dodajte sitno nasjeckani luk i češnjak te pirjajte dok ne postanu prozirni. Dodajte mljevenu svinjetinu i pržiti dok ne uhvati boju. Zalijte s malo vode, pospite paprikom i čubrom, posolite i popaprite, poklopite i kuhajte dok ne omekša.

Namastite posudu za pečenje srednje veličine i zagrijte pećnicu na 200°C.

U dno posude stavite trećinu kiselog kupusa. Preko kiselog kupusa rasporedite polovinu riže, pa polovinu mljevenog mesa. Na to stavite polovicu kobasica i prelijte polovicom masnoće koju su pustile.

Sve prekrijte polovicom preostalog kiselog kupusa pa ga ravnomjerno premažite trećinom kiselog vrhnja i pospite ostatkom mesa i riže, stavite ostatak kobasica i prelijte ostatkom masti. Pokrijte preostalim kiselim kupusom i po vrhu premažite kiselim vrhnjem.

Stavite u pećnicu i pecite 45-50 minuta. Izvadite iz pećnice i ostavite da odstoji 10-15 minuta prije posluživanja.

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Slanopučka kuhinja

Kiseli kupus na način za koji niste čuli: bogat i dobro začinjen mađarski specijalitet spaja ga s omiljenim sastojcima

Piše Spiza SD
26. listopada 2023. - 15:08

Zahvaljujući nekadašnjoj državnoj uniji, poprilično nam je dobro poznata mađarska kuhinja. Gulaš, doboš torta, paprikaš, sekeli gulaš, langoši, žerbo koceke... sve to i mi s ove strane granice još uvijek jako volimo i rado jedemo. No postoji jedno izvrsno jelo koje jako lijepo kombinira namirnice koje volimo, a kod nas je gotovo potpuno nepoznato.

Rakott káposzta jelo je mađarske pučke kuhinje od slojevito posloženog kiselog kupusa, mljevenog mesa, kobasica i riže, bogato i dobro začinjeno. Mađari ga jako vole, a mi mislimo da bi vrijedilo s njim se malo pobliže upoznati. Riječ je o vrlo starom jelu za koje je prvi pisani recept objavljen je u zbirci tiskanoj davne 1695. Postoji određeni spor oko mjesta nastanka pa ga neki nazivaju Kolozsvari Kaposzta, odnosno kupusom iz Kolozsvára, dok drugi tvrde da je iz nekadašnje Transilvanije. To nam je sve manje bitno, idemo vidjeti kako se priprema...

Rakott káposzta

Sastojci:

1 kg kiselog kupusa
500 g mljevene svinjetine
200 g riže
200 g  dimljenih kobasica, narezanih na ploške
100 g dimljene slanine, nasjeckane
400 ml kiselog vrhnja
2-3 češnja češnjaka 
1 luk
1 žlica ulja
2 žličice slatke paprike
1/2 žličice ljetnog čubra (vrijeska)
sol, papar

Priprema:

Kiseli kupus isperite ako je previše kiseo. Rižu skuhajte u slanoj vodi. U tavi na malo ulja popržiti kobasice. 

U drugoj tavi popržite nasjeckanu slaninu, a kad pusti dovoljno masnoće, dodajte sitno nasjeckani luk i češnjak te pirjajte dok ne postanu prozirni. Dodajte mljevenu svinjetinu i pržiti dok ne uhvati boju. Zalijte s malo vode, pospite paprikom i čubrom, posolite i popaprite, poklopite i kuhajte dok ne omekša.

Namastite posudu za pečenje srednje veličine i zagrijte pećnicu na 200°C.

U dno posude stavite trećinu kiselog kupusa. Preko kiselog kupusa rasporedite polovinu riže, pa polovinu mljevenog mesa. Na to stavite polovicu kobasica i prelijte polovicom masnoće koju su pustile.

Sve prekrijte polovicom preostalog kiselog kupusa pa ga ravnomjerno premažite trećinom kiselog vrhnja i pospite ostatkom mesa i riže, stavite ostatak kobasica i prelijte ostatkom masti. Pokrijte preostalim kiselim kupusom i po vrhu premažite kiselim vrhnjem.

Stavite u pećnicu i pecite 45-50 minuta. Izvadite iz pećnice i ostavite da odstoji 10-15 minuta prije posluživanja.

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18. svibanj 2024 06:02