{"id":2721,"date":"2015-12-22T09:44:52","date_gmt":"2015-12-22T08:44:52","guid":{"rendered":"http:\/\/slo5.net\/wordpress\/?p=2721"},"modified":"2015-12-22T09:45:36","modified_gmt":"2015-12-22T08:45:36","slug":"domaca-kuhinja-iz-casov-ko-so-bili-ljudje-se-zdravi-in-brez-stresa-9-sarma-za-novoletnega-macka","status":"publish","type":"post","link":"https:\/\/areafilm.si\/wordpress\/domaca-kuhinja-iz-casov-ko-so-bili-ljudje-se-zdravi-in-brez-stresa-9-sarma-za-novoletnega-macka\/","title":{"rendered":"Doma\u010da kuhinja iz \u010dasov, ko so bili ljudje \u0161e zdravi in brez stresa (9): Sarma za novoletnega ma\u010dka"},"content":{"rendered":"

Ker prihaja \u010das novoletnih zabav in pri\u010dakovanje \u00bbnajdalj\u0161e no\u010di\u00ab, vsaj nekateri menijo, da morajo na vsak na\u010din pripraviti tudi sarmo. Tako je najla\u017eje, dru\u017eba se pogosto navadi nanjo, navsezadnje je zelo uporabna tudi \u00bbdrugi dan\u00ab pa kadarkoli \u017ee pride.<\/span><\/span><\/p>\n

Sestavine<\/b>. <\/b>Tukaj nastane prva te\u017eava, saj sarma izhaja iz BiH, njihovi recepti pa se obi\u010dajno za\u010dnejo z \u201evzame\u0161 PRIBLI\u017dNO dve jajci\u201c. Mimogrede, Romi \u2013 politi\u010dno korektno povedano \u2013 to re\u0161ijo druga\u010de: \u201eUkradi dve jajci …\u201c <\/span><\/span><\/p>\n

Torej, ri\u017ea ne sme biti ne premalo ne preve\u010d, a na\u0161i vrhunski teoretiki se raje nagibajo k manj. Vsekakor potrebujete:<\/span><\/span><\/p>\n

1 celo glavo kislega zelja<\/span><\/span><\/p>\n

1 kg mletega mesa<\/span><\/span><\/span><\/p>\n

2 dl surovega <\/span><\/span><\/span>ri\u017ea<\/a> (en jogurtov lon\u010dek)<\/span><\/span><\/span><\/p>\n

2 jajci<\/span><\/span><\/span><\/p>\n

sol, <\/span><\/span><\/span>poper<\/a><\/p>\n

in za jugonostalgike \u017elica vegete.<\/span><\/span><\/span><\/p>\n

Za omako je primerna svinjina, suhi vr\u0161i\u010dki, panceta in ostalo suho meso po \u017eelji. Dodate navadno son\u010dni\u010dno olje, 2 \u017elici moke in \u017elico rde\u010de <\/span><\/span><\/span>sladke paprike<\/a>.<\/span><\/span><\/span><\/p>\n

Priprava<\/b><\/span><\/span><\/span><\/p>\n

Zeljnate liste speremo pod hladno vodo in pazimo, da se ne strgajo. Kdor ima rad zelo kislo sarmo, naj listov ne splakuje. V skledi si pripravimo nadev iz na\u0161tetih sestavin (vse nasujemo v skledo in z roko zgnetemo, da postane enotna zmes), nakar nadevamo liste ter pazimo, da jih lepo zavijemo, da nadev ne “uide”. Najprej zavijemo maso v list, kot bi zvijali pala\u010dinke, nato pa lepo s sredincem potisnemo ostanke zelja na obeh straneh v sredino. Ko si speremo roke, ni odve\u010d kozar\u010dek za pogum. Sarme nato polo\u017eimo v velik lonec in nalijemo mla\u010dno vodo, da jih prekrije. V vodo damo suho meso in panceto, da se kuha vse skupaj. Kuhamo dokler zelje ne postane mehko, ve\u010d kot se kuha, bolj\u0161a je, ekstremisti na zmernem ognju vztrajajo ve\u010d ur, posebej \u010de so v dobri dru\u017ebi in je hi\u0161ni bar zalo\u017een. <\/span><\/span><\/p>\n

Ko je vse skuhano, naredimo zabelo. Na olju popra\u017eimo \u017elico do dve moke in rde\u010de paprike, kar zalijemo z vodo in stresemo v lonec. Vse skupajzakuhamo \u0161e enkrat, da se prepoji. Solimo po \u017eelji.<\/span><\/span><\/p>\n

Po legendi je sarma vedno bolj\u0161a z vsakim segrevanjem in jo jemo, dokler pa\u010d ne splesni, ob njej pa lahko postre\u017eemo pire krompir ali \u017elico kisle smetane. Pija\u010da za zraven? Karkoli \u2026 <\/span><\/span><\/p>\n

Pa sre\u010dno novo leto in po pameti, \u010de bo le \u0161lo.<\/span><\/span><\/p>\n

\"sarma\"<\/a>Jasna Softi\u0107<\/b><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Ker prihaja \u010das novoletnih zabav in pri\u010dakovanje \u00bbnajdalj\u0161e no\u010di\u00ab, vsaj nekateri menijo, da morajo na…<\/p>\n","protected":false},"author":4,"featured_media":2722,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-2721","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-kuhajmo","post_format-post-format-image"],"featured_image_urls":{"full":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma.jpg",800,600,false],"thumbnail":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-500x280.jpg",500,280,true],"medium":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-600x365.jpg",600,365,true],"medium_large":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-768x576.jpg",640,480,true],"large":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-800x480.jpg",640,384,true],"1536x1536":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma.jpg",800,600,false],"2048x2048":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma.jpg",800,600,false],"covernews-featured":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma.jpg",800,600,false],"covernews-medium":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma.jpg",453,340,false],"woocommerce_thumbnail":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-300x300.jpg",300,300,true],"woocommerce_single":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-600x450.jpg",600,450,true],"woocommerce_gallery_thumbnail":["https:\/\/areafilm.si\/wordpress\/wp-content\/uploads\/2015\/12\/sarma-100x100.jpg",100,100,true]},"author_info":{"info":["Uredni\u0161tvo Primorski Utrip"]},"category_info":"Kuhajmo<\/a>","tag_info":"Kuhajmo","comment_count":"0","_links":{"self":[{"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/posts\/2721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/comments?post=2721"}],"version-history":[{"count":3,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/posts\/2721\/revisions"}],"predecessor-version":[{"id":2724,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/posts\/2721\/revisions\/2724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/media\/2722"}],"wp:attachment":[{"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/media?parent=2721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/categories?post=2721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/areafilm.si\/wordpress\/wp-json\/wp\/v2\/tags?post=2721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}