{"id":24949,"date":"2022-07-01T17:40:00","date_gmt":"2022-07-01T15:40:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=24949"},"modified":"2022-07-01T11:21:01","modified_gmt":"2022-07-01T09:21:01","slug":"halaszle-leves-hal","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/halaszle-leves-hal\/","title":{"rendered":"Dokonal\u00fd RYBOLOV"},"content":{"rendered":"
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D\u00e1 sa poveda\u0165, \u017ee chowder je n\u00e1rodn\u00fdm pokladom! Existuje mno\u017estvo receptov, ktor\u00e9 sa z nej pripravuj\u00fa. \u010ci u\u017e je z vidieka, dom\u00e1ci recept alebo dokonca recept zn\u00e1meho \u0161\u00e9fkuch\u00e1ra, m\u00f4\u017eeme si by\u0165 ist\u00ed, \u017ee ka\u017ed\u00fd z nich je trochu in\u00fd. In\u00fd, ale rovnak\u00fd!<\/strong><\/p>\n

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Foto: Flickr<\/p><\/div>\n

Samotn\u00e1 polievka<\/strong><\/h3>\n

Pod\u013ea mnoh\u00fdch v\u00fdskumov a inform\u00e1ci\u00ed n\u00e1jden\u00fdch v \u013eudovej slovesnosti mo\u017eno kon\u0161tatova\u0165, \u017ee rybia \u0161\u0165ava<\/a> je v skuto\u010dnosti pokrm z rybej papriky, ktor\u00fd sa nechal dlho odle\u017ea\u0165. V kuch\u00e1rskej knihe tety R\u00e9zi Szegedi, ktor\u00e1 vy\u0161la v roku 1871, sa nach\u00e1dza jeden z p\u00f4vodn\u00fdch receptov. Ako sa vtedy naz\u00fdval, \u201eryb\u00ed paprik\u00e1\u0161 s rybou\u201d. V tom \u010dase to znamenalo, \u017ee ka\u017ed\u00fd suroviny<\/a> boli hoden\u00e9 do hrnca v rovnakom \u010dase a nechan\u00e9 vari\u0165, zatia\u013e \u010do oni robili svoju pr\u00e1cu. Hlavnou ingredienciou bolo naozaj to, \u010do pr\u00e1ve chytali, ale v\u00e4\u010d\u0161inou to bol kapor, ktor\u00fd bol v tom \u010dase k dispoz\u00edcii. Korenie nebolo komplikovan\u00e9<\/a>. Cibu\u013ea, \u010derven\u00e1 paprika a \u010das na varenie, mo\u017eno to sta\u010d\u00ed. tajomstvo.<\/a> Existovalo\/existuje nieko\u013eko sp\u00f4sobov, ako ho vyrobi\u0165, niektor\u00ed prisahaj\u00fa na prechod a niektor\u00ed s\u00fa proti nemu. Jedno je v\u0161ak ist\u00e9, k\u00fdm nem\u00e1te prsty lepkav\u00e9 od pe\u0148az\u00ed, neberte ich z oh\u0148a. Podobne ako gul\u00e1\u0161, aj toto jedlotie\u017e na\u0161a \u0161pecialita<\/a> v jednom, preto je najlep\u0161ie vari\u0165 ho v hrnci.<\/p>\n

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Foto: Flickr<\/p><\/div>\n

Star\u00fd recept na dusen\u00fa polievku od Balatonu:<\/strong><\/h3>\n

\u201eR\u00e1no vstal pri v\u00fdchode slnka a uvidel vlny Balatonu. Spo\u010d\u00edtal, \u010do vody v \u0148om boli pln\u00e9 potravy. Vzal si, \u010do mohol n\u00e1js\u0165. Mali\u010dk\u00fd poh\u00e1rik a m\u00e4so st\u00e1le jedol. I\u0161iel na horu, kde hrozno dozrieva a v\u00edno sa rob\u00ed, a potom urobil hrniec a voda z jazera bola v \u0148om. Rybu do\u0148 vlo\u017eil a s \u0148ou to, \u010do pr\u00edroda dala, a na dreve, \u010do sa hr\u00e1me s praskaj\u00facim oh\u0148om, je bo\u017esk\u00fd vnuk vedy o varen\u00ed. So\u013e dobr\u00e9ho Stvorite\u013ea, nakr\u00e1jan\u00e1 cibu\u013ea a ryba vo vriacej zmesi. Po\u017eehnan\u00edm z\u00e1hrady bude na\u0161a petr\u017elenov\u00e1 v\u0148a\u0165 a tr\u00e1va z kuku\u010dky, a do bubliniek toho v\u0161etk\u00e9ho vlo\u017e\u00ed pariku. Aby sa videla, ako sa var\u00ed, vo v\u00ednnom kotl\u00edku, s privil\u00e9giom a s plyn\u00facim \u010dasom sa rob\u00ed pokrmov\u00e1 plachta.\u201d<\/em><\/p>\n

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Foto: Flickre<\/p><\/div>\n

Nevy\u010derpate\u013en\u00e9 zdroje chowder<\/strong><\/h3>\n

Teoreticky sa prav\u00e1 ma\u010farsk\u00e1 rybacia polievka m\u00f4\u017ee pripravova\u0165 len z kapra, ale o tom sa medzi odborn\u00edkmi ved\u00fa diskusie. Samozrejme, z\u00e1vis\u00ed to od druhu ryby, preto\u017ee niektor\u00e9 ryby, ktor\u00fdch m\u00e4so je tak\u00e9 sa st\u00e1va m\u00e4kk\u00fdm<\/a>, \u017ee sa jednoducho rozpadne. To plat\u00ed pre ryby s m\u00e4k\u0161\u00edm m\u00e4som, ako s\u00fa \u0161\u0165uky alebo ostrie\u017ee. Tie sa pou\u017e\u00edvaj\u00fa ako doplnkov\u00e1 zlo\u017eka, ke\u010f hovor\u00edme o \u010dubrici, ale pom\u00e1haj\u00fa ju urobi\u0165 hustej\u0161ou, n\u00e1poj bude chuti\u0165 lep\u0161ie.<\/a> Ak chcete naozaj pripravi\u0165 ma\u010farsk\u00fa rybiu polievku, na morsk\u00e9 ryby ani nepom\u00fd\u0161\u013eajte! Cibu\u013ea a prav\u00e1 paprika, ktor\u00e9 s\u00fa okrem r\u00fdb najd\u00f4le\u017eitej\u0161\u00edmi ingredienciami rybej polievky, s\u00fa mimoriadne d\u00f4le\u017eit\u00e9!<\/p>\n

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Foto: Flickr<\/p><\/div>\n

Klasifik\u00e1cia ryb\u00edch polievok<\/strong><\/h3>\n

Ak chcete kategorizova\u0165 \u010dau\u0161\u00e9, existuj\u00fa tri skupiny. S\u00fa to dunajsk\u00e1, tisovsk\u00e1 a balatonsk\u00e1. V\u00fdrobcovia rybej polievky v\u0161ak maj\u00fa k dispoz\u00edcii mnoho \u010fal\u0161\u00edch rie\u0161en\u00ed mimo hlavn\u00fdch skup\u00edn.<\/p>\n

Dunaj, Tolna, Baja, Paks, Kom\u00e1rom, Moh\u00e1cs, Szigetk\u00f6zi, Tisa, Szeged, Szolnok, v\u00edno Tisa, Balaton, F\u00fcredi, rybia polievka Lelle. Mohli by sme pokra\u010dova\u0165 \u010falej a \u010falej!<\/p>\n

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Foto: Flickr<\/p><\/div>\n

Ob\u013e\u00fabenos\u0165 zahrani\u010dn\u00fdch turistov<\/strong><\/h3>\n

Re\u0161taur\u00e1cia, ktor\u00e1 m\u00e1 \u010do pon\u00faknu\u0165, najm\u00e4 v sez\u00f3ne, <\/a>do jed\u00e1lneho l\u00edstka by ste mali zaradi\u0165 polievku. Existuje mnoho jed\u00e1l, na ktor\u00e9 s\u00fa turisti nav\u0161tevuj\u00faci na\u0161u krajinu zvedav\u00ed, ale rybacia polievka v\u017edy preber\u00e1 kol\u00e1\u010d. Podobne ako gul\u00e1\u0161 je to to, s \u010d\u00edm sa na\u0161a gastron\u00f3mia stoto\u017e\u0148uje. O\u010dak\u00e1vaj\u00fa od n\u00e1s, \u017ee by mala by\u0165 pripraven\u00e1 z rie\u010dnych r\u00fdb, z miestnych r\u00fdb, \u017ee by mala ma\u0165 paprikov\u00fa pr\u00edchu\u0165 a \u017ee by mala ma\u0165 s\u00fdto\u010derven\u00fa farbu. V skuto\u010dnosti ide len o to, aby sa pod\u00e1vala v mal\u00fdch z\u00e1livk\u00e1ch, nehovoriac o chrumkavom \u010derstvom chlebe, ktor\u00fd sa k nej pod\u00e1va.#<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Minden magyar sz\u00edvdobban\u00e1s\u00e1ban ott van az az \u00e9tel, amit \u00fagy h\u00edvunk hal\u00e1szl\u00e9. Van ki \u00edgy, van, aki \u00fagy k\u00e9sz\u00edti, de mi lehet az eredeti recept. Megpr\u00f3b\u00e1ltunk ut\u00e1naj\u00e1rni! #matuszvad<\/p>","protected":false},"author":14,"featured_media":24962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,209,216,19,211,212,231,15],"class_list":["post-24949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-gasztronomia","tag-konyhafonok","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nA t\u00f6k\u00e9letes HAL\u00c1SZL\u00c9 - Matusz-Vad Blog Igazi hazai kuri\u00f3zum a hal\u00e1szl\u00e9<\/title>\n<meta name=\"description\" content=\"Hal\u00e1szl\u00e9 a t\u00f6k\u00e9letes. Ha kategoriz\u00e1lni szeretn\u00e9nk, akkor h\u00e1rom csoport van. Ezek a dunai, tiszai \u00e9s a balatoni hal\u00e1szl\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/halaszle-leves-hal\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A t\u00f6k\u00e9letes HAL\u00c1SZL\u00c9\" \/>\n<meta property=\"og:description\" content=\"Hal\u00e1szl\u00e9 a t\u00f6k\u00e9letes. Ha kategoriz\u00e1lni szeretn\u00e9nk, akkor h\u00e1rom csoport van. 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