{"id":348,"date":"2022-09-13T00:07:24","date_gmt":"2022-09-12T22:07:24","guid":{"rendered":"https:\/\/stanicek.com\/kucharka\/?p=348"},"modified":"2024-03-10T01:24:59","modified_gmt":"2024-03-10T00:24:59","slug":"kottbullar-svedske-masove-kulicky","status":"publish","type":"post","link":"https:\/\/stanicek.com\/kucharka\/kottbullar-svedske-masove-kulicky\/","title":{"rendered":"K\u00f6ttbullar (\u0160v\u00e9dsk\u00e9 masov\u00e9 kuli\u010dky)"},"content":{"rendered":"\n<p>Prav\u00e9 \u0161v\u00e9dsk\u00e9 masov\u00e9 kuli\u010dky <em>K\u00f6ttbullar<\/em> (\u010dti &#8220;\u0161etbular&#8221;) nejsou zdaleka jen ten fastfood z IKEA. Ty prav\u00e9, origin\u00e1ln\u00ed jsou mnohem, mnohem lep\u0161\u00ed. Kompletn\u00ed j\u00eddlo se skl\u00e1d\u00e1 ze \u010dty\u0159 a\u017e p\u011bti slo\u017eek, a ani jedna se nesm\u00ed o\u0161vindlovat. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Masov\u00e9 koule (4 porce)<\/h2>\n\n\n\n<p>Spr\u00e1vn\u00e9 masov\u00e9 koule jsou p\u016fl nap\u016fl z hov\u011bz\u00edho a vep\u0159ov\u00e9ho masa, smetany a osma\u017een\u00e9 cibulky a rozhodn\u011b v nich nesm\u00ed chyb\u011bt vo\u0148av\u00e9 exotick\u00e9 ko\u0159en\u00ed, kter\u00e9 n\u00e1m v \u010cesku evokuje sp\u00ed\u0161 pern\u00edk a v\u00e1no\u010dn\u00ed cukrov\u00ed. Na p\u0159esn\u00e9m slo\u017een\u00ed ko\u0159en\u00edc\u00ed sm\u011bsi se dva \u0160v\u00e9di neshodnou, ka\u017ed\u00fd to d\u011bl\u00e1 po sv\u00e9m a ka\u017ed\u00fd m\u00e1 pravdu. Nej\u010dast\u011bji v receptech najdete mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a mlet\u00e9 nov\u00e9 ko\u0159en\u00ed, ale taky t\u0159eba mlet\u00fd bobkov\u00fd list, h\u0159eb\u00ed\u010dek, sko\u0159ice, p\u0159\u00edp. i bady\u00e1n apod. Pokud m\u00e1me doma sm\u011bs zvanou ko\u0159en\u00ed p\u011bti v\u016fn\u00ed (angl. five spice), pou\u017e\u00edvanou hlavn\u011b v \u010d\u00ednsk\u00e9 kuchyni, je to v\u011bt\u0161inou nejsnaz\u0161\u00ed \u0159e\u0161en\u00ed.<\/p>\n\n\n\n<p>Maso je nejlep\u0161\u00ed naml\u00edt si s\u00e1m, ale kdo nem\u00e1 ml\u00fdnek, mohl by m\u00edt aspo\u0148 \u0161t\u011bst\u00ed na \u0159ezn\u00edka, kter\u00fd mu na po\u017e\u00e1d\u00e1n\u00ed \u010derstv\u011b semele vybran\u00fd kus masa. \u010clov\u011bk se nesm\u00ed styd\u011bt se zeptat, mn\u011b maso na po\u010dk\u00e1n\u00ed namleli i v Bille nebo Globusu. Hotov\u00e9 mlet\u00e9 ze supermaketu je posledn\u00ed zoufal\u00e1 mo\u017enost, kdy\u017e nen\u00ed zbyt\u00ed, tak co \u010dlov\u011bk nad\u011bl\u00e1 \u2013 ale pak rad\u011bji volit n\u011bjak\u00e9 bio, v tom snad nebudou s masem semlet\u00e9 chrupavky s kusem \u0159ezn\u00edka a boudy jeho psa\u2026<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/61PoXOhSXLL._AC_SX466_.jpg\" alt=\"Amazon.com: Geesta Polished Stainless Steel Flat Beater for Kitchen aid 4.5  Qt - 5 Qt Tilt-Stand Mixer Attachments for Kitchen Paddle, Baking - Pastry,  Pasta Dough, Lcing, Mixing Accessory - Dishwasher Safe :\" width=\"188\" height=\"209\"\/><\/figure><\/div>\n\n\n\n<p>Narozd\u00edl od n\u011bjak\u00fdch jin\u00fdch, t\u0159eba italsk\u00fdch masov\u00fdch kuli\u010dek v rajsk\u00e9 om\u00e1\u010dce, maj\u00ed ty \u0161v\u00e9dsk\u00e9 dost odli\u0161nou konzistenci. Sm\u011bs je kompaktn\u00ed a lepiv\u00e1. To je zp\u016fsobeno d\u016fkladn\u00fdm vym\u00edch\u00e1n\u00edm masa, je nutn\u00e9 ho m\u00edchat n\u011bkolik minut, ne\u017e se za\u010dnou odd\u011blovat b\u00edlkoviny na povrchu a za\u010dnou lepit. Nejlep\u0161\u00ed je nechat d\u0159inu stroj\u016fm, sm\u011bs vrazit do robota a nechat (nejl\u00e9pe takovou tou pevnou metlou ve tvaru K) m\u00edchat p\u00e1r minut, ne\u017e to za\u010dne b\u00fdt takov\u00e9 rozblemcan\u00e9 a po\u0159\u00e1dn\u011b lepiv\u00e9. Sp\u00ed\u0161 pa\u0161tika ne\u017e sekan\u00e1. To chceme.<\/p>\n\n\n\n<p>Mokr\u00fdma ruka pak vytvarujeme kuli\u010dky, nem\u011bly by b\u00fdt moc mal\u00e9, velikost\u00ed sp\u00ed\u0161 tak ke golfov\u00e9mu m\u00ed\u010dku. A sma\u017e\u00ed se na p\u00e1nvi s trochou oleje, kam pak p\u0159id\u00e1me kus m\u00e1sla. Ne moc zprudka, ot\u00e1\u010det, p\u0159\u00edpadn\u011b pol\u00e9vat, a\u017e budou cel\u00e9 kr\u00e1sn\u011b dohn\u011bda ope\u010den\u00e9.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/149370792.v2.pressablecdn.com\/wp-content\/uploads\/2021\/01\/Ko%CC%88ttbullar-Traditional-Swedish-Meatballs-4.jpeg\" alt=\"\"\/><figcaption>\u017d\u00e1dn\u00e9 nad\u00fdchan\u00e9 mlet\u00e9 jako na burgery. Pot\u0159ebujeme takovouhle dob\u0159e vypracovanou lepkavou hmotu.<\/figcaption><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Smetanov\u00e1 om\u00e1\u010dka<\/h2>\n\n\n\n<p>Druhou slo\u017ekou je smetanov\u00e1 om\u00e1\u010dka. Rozhodn\u011b zapomenout na n\u011bjak\u00e9 instantn\u00ed pr\u00e1\u0161ky z IKEA. Ta om\u00e1\u010dka je to toti\u017e tak jednoduch\u00e1, \u017ee ji zvl\u00e1dne i mal\u00e9 d\u00edt\u011b. J\u00ed\u0161ka, v\u00fdvar, smetana. To je cel\u00e9. Nejlep\u0161\u00ed je pou\u017e\u00edt jako z\u00e1klad zbytek po sma\u017een\u00ed kuli\u010dek, a\u0165 se do om\u00e1\u010dky dostane v\u0161echno to dobr\u00e9, co z\u016fstalo na p\u00e1nvi. P\u0159idat kousek m\u00e1sla, trochu mouky, zal\u00edt v\u00fdvarem, nechat chv\u00edli pova\u0159it, p\u0159idat smetanu a je to. OK, v\u00fdvar nem\u00e1 ka\u017ed\u00fd doma, tak nad n\u011bjak\u00fdm \u2013 ale dobr\u00fdm \u2013 kupovan\u00fdm bujonem taky m\u016f\u017eeme p\u0159imou\u0159it oko. Ale zbytek je nesmysl jakkoli o\u0161idit: m\u00e1slo, mouka, smetana.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Bramborov\u00e1 ka\u0161e<\/h2>\n\n\n\n<p>T\u0159et\u00ed je bramborov\u00e1 ka\u0161e. <em>K\u00f6ttbullar<\/em> se samoz\u0159ejm\u011b daj\u00ed j\u00edst \u2013 a taky jed\u00ed \u2013 se spoustou r\u016fzn\u00fdch p\u0159\u00edloh, nebo i bez nich, ale <em>brka\u0161e<\/em> je u n\u00e1s asi nejobl\u00edben\u011bj\u0161\u00ed. To m\u016f\u017ee b\u00fdt hrozn\u011b jednoduch\u00e1 v\u011bc, ale taky po\u0159\u00e1dn\u011b komplikovan\u00e1. Z\u00e1kladem jsou spr\u00e1vn\u00e9 brambory, ide\u00e1ln\u011b \u0161krobov\u00e9 (varn\u00fd typ C). D\u00e1 se ud\u011blat i z p\u0159\u00edlohov\u00fdch b\u00e9\u010dek, ale rozhodn\u011b ne z t\u011bch pevn\u00fdch lojovit\u00fdch sal\u00e1tov\u00fdch brambor (typ A) \u2013 v\u00fdsledkem by bylo n\u011bco p\u0159ipom\u00ednaj\u00edc\u00ed lepidlo na tapety. D\u016fle\u017eit\u00e9 je brambory uva\u0159it dostate\u010dn\u011b dom\u011bkka \u2013 m\u016f\u017eou se va\u0159it norm\u00e1ln\u011b v osolen\u00e9 vod\u011b (kterou je pot\u0159eba po uva\u0159en\u00ed d\u016fkladn\u011b sl\u00edt), m\u016f\u017eou se va\u0159it v p\u00e1\u0159e i v tlakov\u00e9m hrnci (budou chutn\u011bj\u0161\u00ed a z\u016fstane v nich v\u00edc \u017eivin), nejv\u011bt\u0161\u00ed borci je va\u0159\u00ed ve slupce, je\u0161t\u011b hork\u00e9 oloupou a pak prolisuj\u00ed speci\u00e1ln\u00edm lisem na brambory. Ten m\u00e1 doma ale m\u00e1lokdo, tak sp\u00ed\u0161 dojde na ru\u010dn\u00ed \u0161\u0165ouch\u00e1n\u00ed nebo pas\u00edrov\u00e1n\u00ed. Nikdy, ale fakt <em>nikdy<\/em> se na to nesm\u00ed nepou\u017e\u00edvat mix\u00e9r, ani stoln\u00ed ani ty\u010dov\u00fd, jinak op\u011bt z\u00edsk\u00e1te m\u00edsto ka\u0161e jen velmi tuh\u00e9 a velmi lepiv\u00e9 lepidlo.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/hips.hearstapps.com\/amv-prod-tpw.s3.amazonaws.com\/wp-content\/uploads\/2008\/02\/1834589195_bd5a4ba5df.jpg?resize=480:*\" alt=\"Image (15) 1834589195_bd5a4ba5df.jpg for post 9724\"\/><\/figure><\/div>\n\n\n\n<p>Nejlep\u0161\u00ed je\u0161t\u011b do hork\u00fdch brambor nakr\u00e1jet hromadu m\u00e1sla (ne\u0161et\u0159it, brambory ho dok\u00e1\u017eou pojmout opravdu hodn\u011b), p\u0159iklopit, nechat m\u00e1slo rozpustit, a pak brambory i s n\u00edm rozma\u010dkat. Teprve potom se tam po tro\u0161k\u00e1ch p\u0159id\u00e1 ml\u00e9ko (nejl\u00e9pe tepl\u00e9, a\u0165 ka\u0161e nen\u00ed moc studen\u00e1) a za\u0161leh\u00e1 se, nejl\u00e9pe metlou. Ze za\u010d\u00e1tku je pot\u0159eba opatrn\u011b, proto\u017ee ml\u00e9ko z hrnce r\u00e1do c\u00e1k\u00e1 v\u0161ude kolem, pak u\u017e se m\u016f\u017ee \u0161lehat po\u0159\u00e1dn\u011b a d\u016fkladn\u011b. \u010c\u00edm v\u00edc, t\u00edm bude ka\u0161e nad\u00fdchan\u011bj\u0161\u00ed a jemn\u011bj\u0161\u00ed. Mno\u017estv\u00ed ml\u00e9ka z\u00e1vis\u00ed na tom, jak chceme ka\u0161i hustou \u2013 n\u011bkdo rad\u0161i tekut\u011bj\u0161\u00ed, n\u011bkdo zase tuhou, aby v n\u00ed st\u00e1la vidli\u010dka. Je to na n\u00e1s. Ur\u010dit\u011b je p\u0159i tom pot\u0159eba ochutn\u00e1vat a p\u0159\u00edpadn\u011b dosolit. Kdo si chce ka\u0161i ozvl\u00e1\u0161tnit, m\u016f\u017ee p\u0159istrouhnout mali\u010dko mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku, nebo vm\u00edchat n\u011bjak\u00e9 nasekan\u00e9 bylinky.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Brusinky<\/h2>\n\n\n\n<p>\u010ctvrtou nezbytnou slo\u017ekou jsou brusinky. Ty budou asi v\u011bt\u0161inou kupovan\u00e9, u n\u00e1s na dom\u00e1c\u00ed brusinky moc \u010dasto nenaraz\u00edme. Ale hlavn\u011b a\u0165 jsou kvalitn\u00ed, s minimem p\u0159idan\u00e9 chemie a rozhodn\u011b a\u0165 nejsou nastavovan\u00e9 n\u011b\u010d\u00edm jin\u00fdm. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Okurka<\/h2>\n\n\n\n<p>A p\u00e1tou, u n\u00e1s dost opom\u00edjenou slo\u017ekou je okurkov\u00fd sal\u00e1t. Ale ne ten \u010desk\u00fd, ze strouhan\u00e9 okurky plovouc\u00ed v hromad\u011b ochucen\u00e9 vody. Na \u0161v\u00e9dsk\u00fd sal\u00e1t zvan\u00fd <em>pressgurka<\/em> se okurka mus\u00ed nakr\u00e1jet na tenk\u00e1 kole\u010dka, trochu osolit a nechat p\u00e1r minut st\u00e1t. D\u00edky soli okurka zm\u011bkne a pust\u00ed vodu. D\u016fkladn\u011b ji pak vyma\u010dk\u00e1me, podle chuti trochu osladit, trochu okyselit (n\u011bkdo rad\u011bji ocet, n\u011bkdo zase citron) a p\u0159\u00edp. p\u0159idat nasekanou bylinku. V origin\u00e1le je zde kopr, ale ten taky spousta lid\u00ed nerado, tak ho m\u016f\u017ee nahradit n\u011bjak\u00e1 jin\u00e1 aromatick\u00e1 bylinka. J\u00e1 pou\u017eil t\u0159eba najemno nasekanou m\u00e1tu, jindy kousek jarn\u00ed cibulky, petr\u017eelku, jednou dokonce estragon.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny (4 porce)<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>300 g mlet\u00e9ho <strong>hov\u011bz\u00edho<\/strong> masa (p\u0159edn\u00ed, nejl\u00e9pe krk)<\/li><li>300 g mlet\u00e9ho <strong>vep\u0159ov\u00e9ho<\/strong> masa (krkovice, plec)<\/li><li>1 kg <strong>brambor<\/strong>, nejl\u00e9pe typ C<\/li><li><span style=\"font-family: -apple-system, BlinkMacSystemFont, &quot;Segoe UI&quot;, Roboto, Oxygen-Sans, Ubuntu, Cantarell, &quot;Helvetica Neue&quot;, sans-serif;\">cca 4 l\u017e\u00edce <strong>strouhanky<\/strong> (nebo kus star\u00e9ho b\u00edl\u00e9ho pe\u010diva)<\/span><\/li><li><strong>ml\u00e9ko<\/strong> nebo smetana, cca \u00bc litru<\/li><li>200\u2013250 ml <strong>smetany<\/strong><\/li><li><strong>m\u00e1slo<\/strong> (hodn\u011b, min. 100 g)<\/li><li>1 <strong>vejce<\/strong><\/li><li>1 st\u0159edn\u00ed <strong>cibule<\/strong><\/li><li>sal\u00e1tov\u00e1 <strong>okurka<\/strong> (hadovka)<\/li><li><span style=\"font-family: -apple-system, BlinkMacSystemFont, &quot;Segoe UI&quot;, Roboto, Oxygen-Sans, Ubuntu, Cantarell, &quot;Helvetica Neue&quot;, sans-serif;\">kopr nebo jin\u00e1 aromatick\u00e1 <strong>bylinka<\/strong>, jemn\u011b nasekan\u00e1<\/span><\/li><li>asi p\u016fl \u010dajov\u00e9 l\u017ei\u010dky <strong>ko\u0159en\u00ed<\/strong> (viz v\u00fd\u0161e)<\/li><li>pep\u0159, s\u016fl<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Postup:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Nasypeme strouhanku do misky a zalijeme ml\u00e9kem (nebo je\u0161t\u011b l\u00e9pe smetanou, pokud j\u00ed m\u00e1me dost), aby ho tak akor\u00e1t nas\u00e1kla.<\/li><li>Oloupeme brambory, nakr\u00e1j\u00edme, osol\u00edme a d\u00e1me va\u0159it (20\u201325 minut ve vod\u011b\/p\u00e1\u0159e, cca 10 minut v tlak. hrnci).<\/li><li>Cibuli nasek\u00e1me na drobno a na m\u00e1sle ope\u010deme do zlatova.<\/li><li>Nakr\u00e1j\u00edme okurku na pl\u00e1tky, nejl\u00edp to jde na mandol\u00edn\u011b (V-krouha\u010d). D\u00e1me do misky, trochu osol\u00edme a prom\u00edch\u00e1me.<\/li><li>Pokud nem\u00e1me u\u017e mlet\u00e9 maso, tak nameleme na st\u0159edn\u00ed hrubost.<\/li><li>D\u00e1me maso do v\u011bt\u0161\u00ed m\u00edsy, p\u0159id\u00e1me osma\u017eenou cibulku, vejce, namo\u010denou strouhanku, ko\u0159en\u00ed a s\u016fl \u2013 na 600&nbsp;g masa asi 10&nbsp;g soli<\/li><li>D\u016fkladn\u011b m\u00edch\u00e1me n\u011bkolik minut, a\u017e sm\u011bs za\u010dne b\u00fdt hodn\u011b lepkav\u00e1. Pokud m\u00e1me kuchy\u0148sk\u00fd robot, pou\u017eijeme ho.<\/li><li>Nachyst\u00e1me si misku se studenou vodou a velk\u00fd tal\u00ed\u0159 na hotov\u00e9 kuli\u010dky. Ten namo\u010d\u00edme, aby se na n\u011bj kuli\u010dky nelepily. Pravideln\u011b nam\u00e1\u010den\u00fdma rukama ukoul\u00edme co mo\u017en\u00e1 stejn\u011b velk\u00e9 kuli\u010dky.<\/li><li>Rozp\u00e1l\u00edme p\u00e1nev, d\u00e1me na ni trochu oleje a kuli\u010dky. Rad\u011bji vkl\u00e1d\u00e1me postupn\u011b po jedn\u00e9, nehod\u00edme je tam v\u0161echny najednou, aby se p\u00e1nev prudce neochladila a maso se neza\u010dalo dusit. To nechceme.<\/li><li>Po chv\u00edli, a\u017e se spodn\u00ed strana trochu zat\u00e1hne, kuli\u010dky opatrn\u011b obr\u00e1t\u00edme a p\u0159id\u00e1me do p\u00e1nve kus m\u00e1sla. A\u017e se kuli\u010dky zat\u00e1hnou z obou stran, u\u017e je m\u016f\u017eeme m\u00edchat a obracet trochu razantn\u011bji, te\u010f u\u017e by m\u011bly dob\u0159e dr\u017eet tvar. M\u00edch\u00e1me, p\u0159\u00edp. pol\u00e9v\u00e1me m\u00e1slem, ne\u017e se ope\u010dou rovnom\u011brn\u011b dohn\u011bda.<\/li><li>Kuli\u010dky odlo\u017e\u00edme do tepla \u2013 bu\u010f do tepl\u00e9 trouby (60\u201380 \u00b0C) nebo jen t\u0159eba do m\u00edsy a p\u0159ikryjeme poklic\u00ed nebo alobalem, aby nevystydly (a taky aby se v nich srovnaly teploty a rovnom\u011brn\u011b rozprost\u0159ely \u0161\u0165\u00e1vy, co\u017e plat\u00ed pro ka\u017ed\u00e9 ope\u010den\u00e9 maso, kter\u00e9 vynd\u00e1me z trouby, p\u00e1nve nebo grilu; maso si mus\u00ed v\u017edy p\u00e1r minut takhle odpo\u010dinout).<\/li><li>Ud\u011bl\u00e1me tmavou j\u00ed\u0161ku. Do p\u00e1nve po kuli\u010dk\u00e1ch p\u0159id\u00e1me je\u0161t\u011b kousek m\u00e1sla (pokud ho tam u\u017e nen\u00ed a\u017e moc), asi l\u017e\u00edci mouky (bezlepk\u00e1\u0159i pou\u017eij\u00ed bezlepkovou sm\u011bs) a ope\u010deme do sv\u011btle hn\u011bda. Pokud jsou na p\u00e1nvi p\u0159ipe\u010den\u00e9 (ne p\u0159ip\u00e1len\u00e9!) zbytky z masa, nech\u00e1me to, ono to pak povol\u00ed, a\u017e tam nalijeme tekutinu. Bacha, ke konci to tmavne hodn\u011b rychle, tak a\u0165 se nesp\u00e1l\u00ed. Je dobr\u00e9 m\u00edt p\u0159ipravenou n\u00e1dobu s v\u00fdvarem nebo vodou.<\/li><li>A\u017e je j\u00ed\u0161ka ope\u010den\u00e1, zalijeme (studen\u00fdm!) v\u00fdvarem \u2013 nebo vodou, do kter\u00e9 pak p\u0159id\u00e1me n\u011bjak\u00fd dobr\u00fd bujon. Mno\u017estv\u00ed z\u00e1le\u017e\u00ed na po\u017eadovan\u00e9 hustot\u011b \u2013 nechceme om\u00e1\u010dku ani moc tekutou, ani hustou jako kejdu, tak akor\u00e1t. Nech\u00e1me p\u00e1r minut prova\u0159it, aby om\u00e1\u010dka nechutnala po syrov\u00e9 mouce. P\u0161eni\u010dn\u00e1 mouka pot\u0159ebuje aspo\u0148 p\u011bt minut, bezlepkov\u00e9 sm\u011bsi jsou hotov\u00e9 mnohem rychleji.<\/li><li>Mezit\u00edm vylijeme vodu, co pustila nakr\u00e1jen\u00e1 okurka, pl\u00e1tky okurky vyma\u010dk\u00e1me a vr\u00e1t\u00edme do misky. P\u0159id\u00e1me tro\u0161ku cukru a trochu kvalitn\u00edho octa nebo citronu a nasekan\u00e9 bylinky a dob\u0159e prom\u00edch\u00e1me.<\/li><li>A\u017e se dova\u0159\u00ed om\u00e1\u010dka, podle pot\u0159eby dosol\u00edme a p\u0159id\u00e1me smetanu. Vypneme spor\u00e1k, aby se smetana u\u017e moc neva\u0159ila a dob\u0159e rozm\u00edch\u00e1me.<\/li><\/ol>\n\n\n\n<p><em>Pozn.: Do hork\u00e9 j\u00ed\u0161ky se v\u017edy mus\u00ed l\u00edt studen\u00e1 tekutina. Anebo se j\u00ed\u0161ka nech\u00e1 vystydnout a pak se naopak d\u00e1v\u00e1 studen\u00e1 do vrouc\u00ed vody. Rozp\u00e1len\u00e1 j\u00ed\u0161ka trochu klame t\u011blem a sv\u00e1d\u00ed k ochutn\u00e1n\u00ed, nesm\u00edme ale zapom\u00ednat, \u017ee to je p\u0159edev\u0161\u00edm rozp\u00e1len\u00fd tuk. <strong>Horkou j\u00ed\u0161ku nikdy neochutn\u00e1v\u00e1me ani do n\u00ed nelijeme horkou vodu, hroz\u00ed pop\u00e1len\u00ed a opa\u0159en\u00ed!<\/strong><\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/149370792.v2.pressablecdn.com\/wp-content\/uploads\/2021\/01\/Ko%CC%88ttbullar-Traditional-Swedish-Meatballs-15.jpeg\" alt=\"\"\/><\/figure><\/div>\n\n\n\n<p>Video: <a href=\"https:\/\/www.youtube.com\/watch?v=JViMCRQ4f44\">jak va\u0159\u00ed k\u00f6ttbullar prav\u00fd \u0161v\u00e9dsk\u00fd \u0161\u00e9fkucha\u0159<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prav\u00e9 \u0161v\u00e9dsk\u00e9 masov\u00e9 kuli\u010dky K\u00f6ttbullar (\u010dti &#8220;\u0161etbular&#8221;) nejsou zdaleka jen ten fastfood z IKEA. Ty prav\u00e9, origin\u00e1ln\u00ed jsou mnohem, mnohem lep\u0161\u00ed. Kompletn\u00ed j\u00eddlo se skl\u00e1d\u00e1 ze \u010dty\u0159 a\u017e p\u011bti slo\u017eek, a ani jedna se nesm\u00ed o\u0161vindlovat. Masov\u00e9 koule (4 porce) Spr\u00e1vn\u00e9 masov\u00e9 koule jsou p\u016fl nap\u016fl z hov\u011bz\u00edho a vep\u0159ov\u00e9ho masa, smetany a osma\u017een\u00e9 cibulky [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":349,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[9,22,23,24,50],"class_list":["post-348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","tag-brambory","tag-maso","tag-mlete-maso","tag-omacka","tag-skandinavie"],"_links":{"self":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/comments?post=348"}],"version-history":[{"count":8,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/348\/revisions"}],"predecessor-version":[{"id":358,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/348\/revisions\/358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media\/349"}],"wp:attachment":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media?parent=348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/categories?post=348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/tags?post=348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}