[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.banske.sk\/slovenske-jedla\/#Article","mainEntityOfPage":"https:\/\/www.banske.sk\/slovenske-jedla\/","headline":"Slovensk\u00e9 jedl\u00e1","name":"Slovensk\u00e9 jedl\u00e1","description":"\u010co si predstav\u00edte, ke\u010f sa povie typick\u00e9 slovensk\u00e9 jedl\u00e1? Hlavn\u00fdm, a z\u00e1rove\u0148 n\u00e1rodn\u00fdm jedlom s\u00fa bryndzov\u00e9 halu\u0161ky. S\u00fa r\u00f4zne \u0161pekul\u00e1cie o p\u00f4vode bryndzov\u00fdch halu\u0161iek, \u017ee s\u00fa z Rumunska a boli k n\u00e1m dovle\u010den\u00e9 rumunsk\u00fdmi ba\u010dami. Ak je to pravda alebo nie, je to na\u0161e n\u00e1rodn\u00e9 jedlo a to ni\u010d nemen\u00ed. Av\u0161ak nie ka\u017ed\u00e9mu bryndza chut\u00ed. Pirohy na sladko a na slano s\u00fa tie\u017e na\u0161e slovensk\u00e9 poch\u00fa\u0165ky. Na\u0161a kuchy\u0148a je po historickej str\u00e1nke zn\u00e1ma jah\u0148ac\u00edm a brav\u010dov\u00fdm m\u00e4som. Z pr\u00edloh s\u00fa to hlavne zemiaky, ktor\u00e9 si pestovali na svojich poliach na\u0161i predkovia. Niektor\u00ed si pestuj\u00fa dodnes, aj ke\u010f v obchode n\u00e1jdete  <br \/><br \/><a href=\"https:\/\/www.banske.sk\/slovenske-jedla\/\" class=\"btn-read\">Continue reading<\/a>","datePublished":"2019-05-14","dateModified":"2023-04-26","author":{"@type":"Person","@id":"https:\/\/www.banske.sk\/author\/#Person","name":"banske.sk\n","url":"https:\/\/www.banske.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/91506ed60e31abe586276a3e1420719df081581a820344a28fa2034bb1a2fe22?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/91506ed60e31abe586276a3e1420719df081581a820344a28fa2034bb1a2fe22?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"banske.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.banske.sk\/wp-content\/uploads\/img_a301136_w16629_t1558625531.jpg","url":"https:\/\/www.banske.sk\/wp-content\/uploads\/img_a301136_w16629_t1558625531.jpg","height":0,"width":0},"url":"https:\/\/www.banske.sk\/slovenske-jedla\/","wordCount":388,"articleBody":"\u010co si predstav\u00edte, ke\u010f sa povie typick\u00e9 slovensk\u00e9 jedl\u00e1? Hlavn\u00fdm, a z\u00e1rove\u0148 n\u00e1rodn\u00fdm jedlom s\u00fa bryndzov\u00e9 halu\u0161ky. S\u00fa r\u00f4zne \u0161pekul\u00e1cie o p\u00f4vode bryndzov\u00fdch halu\u0161iek, \u017ee s\u00fa z Rumunska a boli k n\u00e1m dovle\u010den\u00e9 rumunsk\u00fdmi ba\u010dami. Ak je to pravda alebo nie, je to na\u0161e n\u00e1rodn\u00e9 jedlo a to ni\u010d nemen\u00ed. Av\u0161ak nie ka\u017ed\u00e9mu bryndza chut\u00ed. Pirohy na sladko a na slano s\u00fa tie\u017e na\u0161e slovensk\u00e9 poch\u00fa\u0165ky. Na\u0161a kuchy\u0148a je po historickej str\u00e1nke zn\u00e1ma jah\u0148ac\u00edm a brav\u010dov\u00fdm m\u00e4som. Z pr\u00edloh s\u00fa to hlavne zemiaky, ktor\u00e9 si pestovali na svojich poliach na\u0161i predkovia. Niektor\u00ed si pestuj\u00fa dodnes, aj ke\u010f v obchode n\u00e1jdete zemiaky na typ pr\u00edpravy. Samozrejme nesmie ch\u00fdba\u0165 kapusta, bryndza, mlie\u010dne v\u00fdrobky, slanina a in\u00e9. No ale aj t\u00e1na\u0161a slovensk\u00e1 kuchy\u0148a obsahuje nejak\u00e9 tie zahrani\u010dn\u00e9 jedl\u00e1 -.Polievky: Tak\u00e1 najtypickej\u0161ia slovensk\u00e1 polievka je jednozna\u010dne kapustnica. Vychutna\u0165 si ju m\u00f4\u017eeme hlavne na Vianoce, ale pokojne si ju m\u00f4\u017eeme uvari\u0165 v priebehu cel\u00e9ho roku. Var\u00ed sa z kvasenej kapusty a zemiakmi. \u010eal\u0161ie suroviny z\u00e1visia od chuti \u010dloveka. Huby, klob\u00e1ska, su\u0161en\u00e9 slivky a kysl\u00e1 smotana. Medzi \u010fal\u0161ie ob\u013e\u00faben\u00e9 polievky patria fazu\u013eov\u00e1, \u0161o\u0161ovicov\u00e1, raj\u010diakov\u00e1, gul\u00e1\u0161ov\u00e1 alebo kuracia, ktor\u00e1 sa pod\u00e1va k nede\u013en\u00e9mu obedu alebo na svadbe. Typick\u00e9 pre n\u00e1s s\u00fa kysl\u00e9 polievky, ktor\u00e9 s\u00fa ochuten\u00e9 octom.Pr\u00edvarky: Spom\u00ednate si ako die\u0165a, ke\u010f v\u00e1m ich v \u0161k\u00f4lke a nesk\u00f4r v \u0161kole kuch\u00e1rky pravidelne varili. \u013dudia sa delia na dva typy: t\u00ed, \u010do ich \u013e\u00fabia a t\u00ed, \u010do ich nemaj\u00fa radi. Ka\u017edop\u00e1dne aj toto jedlo patr\u00ed k na\u0161ej trad\u00edci\u00ed a nie je to ni\u010d zlo\u017eit\u00e9, ho pripravi\u0165. Je to vlastne len tak\u00e1, akoby zahusten\u00e1 polievka. M\u00f4\u017ee by\u0165 uvaren\u00fd z kore\u0148ovej zeleniny. M\u00f4\u017ee obsahova\u0165 aj mlieko alebo smotanu. Hlavn\u00fdm je asi zemiakov\u00fd pr\u00edvarok. Pod\u00e1van\u00fd je s p\u00e1rkom. Tvoria ho uvaren\u00e9 zemiaky a kysl\u00e1 smotana. Ochuten\u00fd je bobkov\u00fdm listom, octom, \u010diernym koren\u00edm. Pozn\u00e1me aj \u0161o\u0161ovicov\u00fd, kapustov\u00fd, fazu\u013eov\u00fd, \u0161pen\u00e1tov\u00fd, hrachov\u00fd.                                                                                                                                                                                                                                                                                                                                                                                        4.4\/5 - (7 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Slovensk\u00e9 jedl\u00e1","item":"https:\/\/www.banske.sk\/slovenske-jedla\/#breadcrumbitem"}]}]