Gost na blogu: Kina na mom tanjiru | Guest on blog: China on my plate

(scroll down for English)

Nakon dugo vemena evo opet gosta na mom blogu. Ovog puta je to Ivana, moja shvester od tetke, koja je više od 10 godina živjela u Pekingu. Pred par godina se vratila natrag u Srbiju. Gnjavim je već jako dugo (bolje da ne znate koliko dugo) da mi napiše nešto o Kini, iz perskepktive nekog ko je tamo dugo živio. Kina je zemlja koja me oduvijek oduševljavala, a pod uticajem Ivane i njene sestre i ja sam neko vrijeme učila kineski. Nadam se da ću možda jednog dana posjetiti neki dio Kine.. 

Uživajte u tewkstu i "old school" slikama!  

Post edit 5 Feb 2015:
Tu je i youtube video klip kad je Ivana gostovala na Putospektivi!

Kineski obroci ili - kako sam promenila navike u ishrani

Od kako sam se pre par godina vratila iz Kine za Beograd i Evropu, moji radoznali sugrađani ne prestaju da me pitaju tri najčešće pitanja:

1.    Kako si uspela da naučiš kineski jezik?

2.    Kako možeš da jedeš štapićima?

3.    Koja je najneobičnija hrana koju si probala u Kini?

Kineski jezik se lako uči, uprkos popularnom verovanju da je to težak jezik. Gramatika je laka u poređenju sa srpskim, francuskim, engleskim; potrebno je vreme i praksa da se nauči pisani kineski, ali sve to može da se izvežba. Što se tiče upotreba štapića za jelo, i to je veština. Prvi obrok je frustrirajući ali zabavan, možda ostaneš gladan taj prvi obrok, ali kasnije lakše ide. A što se tiče trećeg pitanja…. to je, po meni, pravo pitanje! Kineska hrana je tema bez kraja, neiscrpan izvor zabave i informacija….kad se samo setim svih obroka u Kini, šta sam sve jela i probala, kad se prisetim najrazličitijih restorana, jela, mirisa, ukusa, boja… ovo je najteže pitanje  na koje treba dati odgovor!

Kada su kineska hrana i ishrana u pitanju, postoji nekoliko principa koji kinesku ishranu i kulturu dosta razlikuju od pristupa ishrani u evropski zemljama/Srbiji.

1. Ono što je veoma upečatljivo je da su obroci redovni. Obroci se jedu u isto vreme svaki dan, naime doručak oko 6- 7h, ručak tačno u podne u 12h i večera u 17h. Meni lično ovakav pristup jako prija. Nemam napade gladi, organizam ima svoju rutinu i navike, redovno unosim hranu i redovno je sagorevam. Kada je jedna drugarica koja se bavi jogom to čula, rekla je: tvoje telo ti sigurno zahvaljuje na tom redovnom režimu.
2. Obroci su uvek topli! Hrana se retko jede hladna, samo ako je neko hladno predjelo u pitanju. Uglavnom se jede topla hrana, za sva tri obroka a često i užine. To meni isto jako prija, verujem da mi i tu moj stomak zahvaljuje.
3. Postoji izreka da Kinezi jedu sve što leti a da nije avion, i sve što ima četiri noge a da nije sto. Istina! Na primer, zeleni listovi ili stabljike šargarepe ili rotkvice se koriste u kuvanju, ne jede se samo plod kao kod nas. Mi zapadnjaci volimo da jedemo čisto meso, filete, stejkove, međutim, drugari iz Kine često smatraju da je meso bliže kostima ukusnije i sočnije, tako da se često gosti restorana mogu videti kako grickaju pileće nožice ili vrat.

Doručak

Na početku boravka u Kini nikako nisam mogla da se naviknem na kineski doručak. Volim ja moj evropski tost, kajganu, slaninu, kroasan uz kafu… ali u jednom trenutku sam krenula da se bavim plivanjem, i svakog jutra nakon plivanja, više zbog potrebe nego zbog ukusa, jela sam u kineskim fast food restoranima gde se služi doručak. I to je bio početak moje romanse sa kineskim doručkom...

Doručak obično uključuje:

●     Topla kaša od pirinča (“zhou”) - da, i za doručak se jede pirinač :) Kaša se sastoji od pirinča kuvanog u vodi, tako da to jelo samo po sebi nema neki poseban ukus, masa je kremasta, gusta i obična. Zato se uz tu supu jedu dodaci, kao što su seckani luk, kiselo povrće (isto sitno seckano), komadići mesa. To se sve ubaci u kašu i time kaša dobija slan, sladak, ljut ukus.

●     “You tiao” - pletenica pržena u dubokom ulju, ukus isti kao naši uštipci! Masno, ali ukusno! Uglavnom se umače u sojino mleko.

●     Palačinke od jaja - ovo je tipična ulična hrana, pravi se i prodaje na ulici, i najbolje je ne obraćati previše pažnje na higijenu. Palačinka se razvlači na metalnoj ploči postavljenoj na metalnom buretu. Smesa za palačinke je mešavina slična omletu. Najjači ukus koji se oseti je mladi sitno seckan luk. U moje studentsko vreme, toliko sam jela ovo jelo da sam mislila da ću se pretvoriti u palačinku.

●     Hleb pravljen na pari (“baozi”) - hleb u obliku suze, punjen svinjskim ili goveđim mesom, ili povrćem. Jede se tako što se umače u soja sos, sirće ili susamovo ulje. Tu je još i hleb koji se pravi na pari (“mantou”). Hleb nije kao naš, sa koricom i sredinom, već je čitav od jedne mase, od tog testa. Nekad taj mantou može da bude i pržen, i onda se umače u kondenzovano slatko mleko.

●     Mleko od soje (“doujiang”) - može se piti toplo ili hladno, slatko ili slano.

●     Jaja - kuvana jaja su jedina ista stvar u evropskom i kineskom doručku. Često se za doručak jedu takozvana “pidan” jaja. Bukvalan prevod ovog specijaliteta je “jaja sa omotom” (mada je ovde engleski naziv fascinantniji, takva jaja se slikovito zovu “jaja od hiljadu godina”). To su jaja koja su zbog načina pripreme i alkala dobila drugu boju, tako da žumance poprimi tamno zelenu boju, a belance postane braon. Kremaste je teksture i slanog ukusa. Često se jedu i jaja kuvana u čaju. Takva jaja izgledaju kao da su napukla, vizuelno su mnogo lepa, i meni ukusnija od prethodnih.

Ručak

Ručak se jede između 11:30 i 12:30. Ako ste zaposleni i kancelarija se nalazi u oblakoderu ili poslovnoj zgradi, takve zgrade imaju i menzu, gde se za male pare služi veliki izbor jela od povrća i mesa, uz obavezan pirinač ili rezance.

Ispovest: nikad nisam naučila da spremam kinesku hranu, čak ni nakon toliko godina provedenih u Kini. Zašto? Jer je bilo suviše lako jesti u restoranima, restorana ima svuda, hrana je ukusna, cena je jeftina i pristupačna… da sam kod kuće pravila, potrošila bih više para i energije, a ne bih uspela da kopiram autentičan kineski ukus.

Obrok u restoranu obuhvata:

●     Čaj - služi se na početku, tokom, i na kraju obroka

●     Predjelo - izbor hladnih jela, kao što su zeleno povrće, tanko sečeno meso, uz obavezan preliv (soja sos, sirće, susamovo ulje, ulje sa ljutom paprikom)

●     Glavno jelo: govedina, teletina, svinjsko, pileće meso, riba...sve se jede. Neka od mojih omiljenih kuvanih jela su slatko kisela svinjetina, brokoli u sosu od ostriga, riba u ljuto kiseloj supi, pržene škampe, tofu u bilo kom obliku (jede se sa sitno seckanim lukom kao hladno predjelo, pohovan kao toplo jelo, tofu na japanski način - sa slatkastim gustim sosom, itd), pečurke u suvom tiganju, celer sa belim lukom…Kinezi tradicionalno jedu dosta povrća što mislim da je odlična navika.

●     Pirinač - pirinač se jede za svaki obrok, i ja ga obožavam! Umesto pirinča i shodno regionalnim navikama, možete pojesti nudle/rezance ili bareni ili prženi hleb.

●     Supa - služi se na kraju jela! Ovo meni takođe odgovara, jer ne stvara osećaj zasićenosti kao kad se supa pojede na početku obroka.

Dezert

Dezert je najčešće voće, isečeno na kriške i lepo servirano na velikom ovalu. Tu su jabuke, pomorandže, lubenice. Voće služi da osveži paletu ukusa i vrati “qi”/energiju organizmu.

Još jedna kineska poslovica kaže da posle obroka treba prošetati sto koraka. Međutim, moderan način života to često ne dozvoljava, i retko je videti ljude kako šetaju posle obroka.

Večera

Večera je slična ručku. Jedu se topli obroci, hrana je raznovrsna. Meso, povrće, riba, pirinač...često se jede pirinač pržen sa jajima, nešto kao kajgana sa jajima, jer se na taj način upotrebi pirinač koji je ostao od prethodnog obroka.

Evo i par zapažanja kako su se moja ishrana i navike promenile (na bolje), nakon života u Kini:

1.    Pijem više čajeva i tečnosti

2.    Uglavnom ne jedem hleb i umesto hleba jedem pirinač. Hleb jedem samo za doručak. Ne jedem ni puno testenina niti krompira, jednostavno, lepše se osećam kad pojedem pirinač.

3.    Jedem više povrća

4.    Jedem manje kolača

5.    Imam redovne obroke. Poslednji obrok jedem pre 19h.

6.    Jedem više začinjene hrane...nisam sigurna da je ovo dobra navika, ali volim ljutu hranu. Do koje mere Kinezi vole ljuto, pokazuje termin “ma la”, koji opisuje ukus koji je toliko ljut da stvara osećaj kao “anestezija”. U Kini ljutina dolazi od začina, paprike, bilja...nije kao kod nas, gde su samo paprika i biber ljuti, i gde se služe sa strane. Ovde je svako jelo začinjeno.

A, da…..i da odgovorim na pitanje sa početka: najčudnija stvar koju sam jela u Kini je pačija krv, meso zmije, pohovani škorpioni i piće od voćnog sirćeta!

~~~~~~~~~~~ English ~~~~~~~~~~~~

After quite some time I have a guest on my blog again. This time it's Ivana, my sister cousin, who lived in Bejing, China for more than 10 years. A few years ago she moved back to Serbia, her native country. I bugged her for a long time to write me something about a China perspective from someone who actually lived there. For me, China was always attractive country to visit. Due to Ivana and her sister's influence, I even started to study Chinese language.. Unfortunately, due to other things I drifted away from it.. I hope some day I will visit certain parts of China!

I hope you'll enjoy reading it as I did!

Chinese meals and how they changed me

When I came back from China to Europe a few years ago, top three questions I got asked were:

-        how did you manage to learn Chinese?

-        how can you eat with chopsticks?! And,

-        what was the weirdest food you ate in China?!

So….Chinese language is easy to learn, in spite of popular belief that it is difficult: grammar is easy compared to Serbian, French or German; writing takes time and practice, but it CAN be done. Using chopsticks is a practiced skill too. First meal you will remain hungry, but later it is easy. But being asked a question on food... that’s the big cat... Chinese food is such a huge topic, like an inexhaustible spring of tastes… and this topic takes me down a memory lane, thinking about the flavors I tasted, the strange, the yummy, fragrant, spicy, tasty Chinese food!

In my opinion, there are a few basic principles for eating Chinese food and meals, that are very different from typical Western:

a) One thing that is very striking is the regular hours when meals are taken. Meals are taken at regular hours, usually at the same time, namely 7h, 12pm, 5pm. I liked that, it gives rhythm to your day. When my yoga-practicing friend heard this, she said, your body thanks you.

b) Another thing that is very important, is that meals are always warm! Breakfast, lunch, dinner, often snacks are eaten warm. For me, that works well! Stomach’s happy.

c) There is a saying that Chinese people eat anything that flies except airplanes, and anything with four legs except tables. True! For example, when I was buying carrots or radishes at the market, I would ask them to remove the green leaves, but Chinese use even that in cooking. Or, Westerners like to eat chicken meat, but Chinese believe that meat closer to bones is nicer, so often there are dishes like chicken legs or neck.

Breakfast

At the beginning, I could not get used to Chinese breakfast. I liked my European toast, scrambled eggs, Serbian bacon…but at one point in my life, that changed: one year in Beijing, I used to swim every morning before work, and then, hungry and rushed, had to hop over to local Chinese fast food chain for breakfast. This accidental change brought on a pleasant discovery regarding Chinese breakfasts.

Breakfast usually includes:

❏     Warm rice congee – yes, there is rice even for breakfast :) It’s rice boiled in water, so this soup does not have any specific taste in itself and is plain, thick and creamy. Therefore, you can add some toppings for flavor – chopped onions, pickled veggies, meat.

❏     “You tiao” - deep fried bread sticks, very similar in taste and look to Serbian “donuts”. They are very greasy, and can be dipped into soymilk

❏     “Jianbing” egg pancakes - made and sold in the street. Made on a flat metal plate, from mixture similar to omelette. Still, the strongest flavor you taste after taking over the fragrant pancake from the vendor is that of chopped green onions! I used to eat so much of these pancakes during student times, I thought I’d turn into one. The stall are of questionable hygiene, but best not to think of that when waiting in line for street food.

❏     Steamed bread (“baozi”) - these are dough pouches stuffed with a pork, beef, vegetables. They are eaten by dipping into soy sauce, vinegar or sesame oil. There is also steamed bread (“mantou”), but not like Western bread made of crust and middle, rather dough balls that are steamed or fried.

❏     Soymilk - made from soy beans, can be drank hot or cold, sweet or salty

❏     Eggs - boiled eggs are common for breakfast, but there is also the Century Egg (chicken eggs that have been preserved in alkaline, so that yellow yolk has turned dark green, and whites are actually brown, very creamy texture). You can also eat eggs that were boiled in tea. I prefer the tea eggs to century ones, but again, tastes are different, you should try both if you go to China.

Lunch

Lunch is usually eaten around 12 noon, usually from 11:30 to 12:30. At office buildings, there is usually a staff canteen for office workers or food court. There is a selection of dishes, they are not that tasty, but I could always find two or three that are tasty. Of course, there are rice and noodles.

It is very common to eat at restaurants and they are crowded during lunch and dinner times. Confession: I have never learned to cook Chinese food, even after so many years in China. Why? Because it was so easy, convenient, tasty and cheap to eat in restaurants. The chefs would make the food way better than I could, and I did not even want to try.

Restaurant meals include:

-       Tea – served at start of meal and throughout

-       Appetizer – a selection of cold dishes, cold green veggies, meat slices, paired up with sauces (soy sauce, vinegar, hot pepper oil)

-       Main dishes: anything from beef strips to chicken sliced to fish chunks. Some of my favorite Chinese dishes are Broccoli with oyster sauce, hot and sour fish, fried shrimp, bean curd “toufu” (any shape and form - I like bean curd skin, and spicy doufu, and cold toufu as appetizer with spring onions), mushrooms served with spices, sweet and sour pork, celery, string beans...anything goes. Chinese traditionally eat a lot of vegetables which I think is a good habit.

-       Rice - for me, rice naturally goes with Chinese dishes, since it soaks up all the sauces from the dishes. But, you can also eat a bowl or noodles or dumplings.

-       veggies complemented with meat, and accompanied with rice, if there are lots of dishes, you may not want to eat so much rice, small bowl of rice or noodles

-       Soup – served after the main dish! This is also good I think, it gives you a feeling of just filling in the gaps rather than getting filled first and then stuffing food on top of the soup.

-       Dessert – fruits are eaten as dessert, served on a big platter and always beautifully arranged! Apples, oranges, watermelon are most common, and purpose is to clear the plate after meal.

Another Chinese saying says that after a meal, hundred steps should be taken. So, it is recommended to go for a walk, but often modern Chinese lifestyle does not allow time for that, so people just go back to office.

Dinner

Dinner time is similar to lunch time. Meals are warm, food is diverse. They include soup, meats, vegetables.. fried rice is eaten. Fried rice is a good way to use leftover rice from prior meals.

Here are some observations how my dining habits have changed (for the better) since living in China and adapting the dining practices:

❏     I drink more tea

❏     I have (mostly) replaced bread with rice - I don’t eat bread (much), only for breakfast. Even pasta and potatoes, I opt for rice. I feel more full and it goes nicer with sauces.

❏     I eat more veggies

❏     I eat less cakes

❏     I have regular meals and do not eat later than 19h

❏     I eat more spicy food… well, not sure this is a good thing, but I like spicy food. To give you an idea of how spicy Chinese food can be, let me just share that there is a word in Chinese to describe a flavor that is “numb spicy”, after you eat it, you feel like you were under anesthetics. In Serbia, the spicy flavor is only due to pepper, and it is placed on the side, not in the dish.

Oh, and to answer the question from the beginning, the weirdest thing I ate was duck blood, snake meat, fried scorpions and drank fruit vinegar drinks.

--
ae! 

Gost na blogu: Česka češnekova polevka | Guest on blog: Czech garlic soup

(po naski je ispod engleske vezije)
(posunout dolů na češtinu)

What's your most common cure for flu and cold? I caught a cold in the last few days. My nose and eyes are runny, my head is buzzing, and my ears are blocked. I hadn't been sick for a very long time and just as I hoped that another winter is passing by without me getting sick, it came like a cherry on the top. My friend Jan, from Czech Republic, offered to make me a homemade remedy, very popular in the old country. So here it is.

Here are some tips and tricks on how to get  rid of your flu or most common hangover. Every country has its own traditional dishes to make the process go faster. I'd like to give you a taste of the traditional anti-hangover soup. It is a very traditional dish from the Czech Republic. It’s a dish that will give the people around you a bit of a hard time (read: you'll have a bad breath), but for sure you won’t have to worry about vampires either. I present you česnečka polevka. Or in English better known as garlic soup.

In Czech Republic people say that česnečka can even bring a corpse back to life. So then you know this is excellent stuff when you have a cold or after a hard drinking night. Czechs in general can really handle their liquor. They have some great beers, but also some excellent hard stuff. From slivovice (plum brandy) to Becherovka or Fernet. Everybody who ever visited Prague, Brno or Ostarava, where I'm from, will agree that the nights can be hard and long, so you might need a little medicine during those cold winter nights. The recipe is pretty easy, so here we go…

My gradma's traditional soup contains bacon, egg and cheese but I "improved" my grandma's recipe a little bit and made it veggie friendly for my host. However, in a recipe below there will be both ways. So you pick and choose. My grandma used to make the pot for me when I was young and had flu. Later I was getting the cure served by my mum and now by my girlfriend mostly when I have hangover. The soup is better to be prepared the day before because all the flavors settle that way and make the soup taste better. This is the traditional way to beat the devil with garlic and not with all the artificial stuff that are available in pharmacies!!!

Ingredients for veggie soup:
2 l water
3 heads of garlic
3 potatoes
1 large carrot
1 large parsnip
3 scallions
Bunch of fresh parsley
Croutons
Salt, pepper
Veggie stock 

Traditional non-veggie soup:*
1 egg per serving
Bits of bacon
Sprinkle cheese for each serving
Beef stock

Preparation:
1. In a pot put water to boil. Wash, peel and dice potatoes, carrot and parsnip and put them in water. Put salt and pepper as you like.
2. Peel and cut each garlic clove into 1/3 (leave few cloves for the end). Cook for about 15 minutes and then add scallions.
3. Cook for another 5 minutes and add finely chopped garlic and parsley.
4. Preheat oven to 350 F. cut the bread into squares and bake it for about 15 minutes.

*For traditional version first fry the bacon and add it with scallions. You put one raw egg for each serving. Sprinkle each plate with a little bit of cheese and croutons.

~~~~~~~~~ po naški ~~~~~~~~~~

Koji je vaš najdjelotvorniji lijek za prehladu? Mene je uhvatila neviđena prehlada u posljednjih par dana. Nos mi curi kao proljetni potok, oči suze, glava zuji, a uši začepljene. Baš mi je veselo. A ne pamtim kad sam zadnji put bila bolesna. I baš sam se ponadala kako prolazi još jedna zima bez prehlade, prehlada me stigla baš sad kad je zima već na izmaku. Moj prijatelj Jan iz Češke se ponudio da će mi napraviti pravi domaći lijek, vrlo popularan u staroj deželi. Dakle, predstavljam vam Jana.

 
Evo par savjeta kako se riješiti gripe ili mamurluka. Svaka zemlja ima svoja tradicionalna jela kako ih se što brže riješiti. Htio bih s vama podijeliti tradicionlani Češki recept moje bake protiv prehlade i mamurluka. To je jelo koje se ljudima oko vas možda neće previše svidjeti (čitaj: mirisati ćete na češnjak), a i sigurno se nećete morati brinuti o vampirima. Ja vam predstavljam česnečka polevka. Ili kako bi se to na vašem reklo juha od češnjaka.

U Češkoj ljudi kažu da česnečka čak može i leš povratiti u život. Pa onda znate da je ovo izvrsna stvar kada ste prehlađeni ili kada ste mamurni. Česi u globalu dobro podnose alkohol. Pored vrhunskih piva tu su i nezaobilazna šljivovica, Becherovka i Fernet. Svako ko je ikada posjetio Prag, Brno ili Ostarava (odakle sam ja), će se složiti da tamo noći znaju biti dugačke, pa nam treba malo medicine u tim hladnim zimskim satima. Recept je prilično jednostavan...

Bakin tradicionalni recept sadrži slaninu, jaja i sira, ali ja sam "poboljšao" recept i napravio vegetarijansku varijantu za moju domaćicu. Međutim, u receptu ispod ću napisati obe varijante. Tako da možete izabrati koju želite. Moja baka je meni ovu juhu pripremala kad sam bio mlad i prehlađen. Poslije mi je juhu spremala mama, a sad djevojka kad imam mamurluk. Juhu je najbolje pripremiti dan ranije, jer se tada svi okusi sažmu. Ovo je tradicionalni način kako da češnjakom otjerate kijavicu i ostale demone, a ne sa umjetnom medicinom koja je dostupna u apotekama!

Sastojci za veggie varijantu: 
2 l vode
3 glavice češnjaka
3 krumpira
1 velika mrkva
1 veliki pastrnjak
3 mlada luka
Saka svježeg peršina
krutoni
morska sol, papar
vegetarijanska kocka

Tradicionalni recept:* 
1 jaje po tanjuru
 Komadići slanine
 Sir za posipanje
 Goveđa kocka

Priprema: 
1. U veliki lonac staviti vodu da kuha na sednje jakoj vatri. Oprati, oguliti i isjeci krumpir, mrkvu i pastrnjak na kocke te ih staviti u vodu da kuhaju. Posolite i popaprite po želji. 
2. Oguliti i izrezati svaki češanj češnjaka na 1/3 (ostaviti nekoliko češnjaka za kraj). Kuhati oko 15 minuta (dok povrće ne omekša), a zatim dodati sjeckani mladi luk. 
3. Kuhati još 5 minuta i dodati sitno nasjeckan češnjak i peršin.
4. Zagrijati pećnicu na 180 C. Odrezati kruh na kocke i peći oko 15 minuta.

* Za tradicionalnu verziju prvo malo ispržiti slaninu te dodati sa mladim lukom (2. korak). Jedno sirovo jaje ide u svaki tanjur dok je juha još vruća. Pospite svaki tanjur sa malo sira i krutonima.

~~~~~~~~~ Český ~~~~~~~~~~

Jaký je váš nejčastější lék, když jste nemocní? Jsem se nachladil v posledních několika dnech. Můj nos byl ucpaný, a moje oči byly plné vody, a moje hlava bzučela, a moje uši byly blokovány stejně. Jsem nebyl nemocný po velmi dlouhou dobu, a tak, jak jsem doufal, že další zima jde kolem, aniž bych  onemocněl, tam to přišlo, jako třešnička na vrcholu. Můj přítel Jan z České republiky nabídl, že mi bude uděla domácí lék, velmi populární ve své vlasti. Tak tady to je.

Zde jsou některé tipy a triky, jak se zbavit své chřipky nebo nejčastější kocoviny. Každá země má své vlastní tradiční jídla, aby byl proces rychlejší. Rád bych vám nechal ochutnat mezinárodní anti-kocovinovou kuchyni. Jedná se o velmi tradiční pokrm z České republiky. Je to jídlo, které se podává lidem kolem vás v trochu těžké době (ps: budete cítit), ale určitě se nebudete muset starat o upíry. Představuji vám polévku česnečku. 

V České republice lidé říkají, že česnečka může dokonce přinést mrtvolu zpět k životu. Takže pak víte, je to výborná věc, když jste nachlazení nebo po náročném pití v noci. Češi obecně dokáží opravdu zvládnout svůj alkohol. Mají skvělé pivo, ale také některé vynikající těžké věci. Od slivovice do Becherovky nebo fernet. Každý, kdo někdy navštívil Prahu, Brno nebo Ostravu odkud jsem, se shodují, že noci můžou být těžké a těžké, takže možná budete potřebovat menši lék v dopoledních hodinách. Recept je velmi snadny, takže jdeme na to...

Tradiční polévka obsahuje slaninu, vejce a sýr, ale moje babička ten recept trochu upravila(vylepsila) a udělala to veggie přátelské pro své hostitele. Nicméně, v receptu níže budou v obou směrech. Takže si muzete vybírat. Moje babička dělala pro mě hrnec, když jsem byl mladý a měl chřipku. Teď dostavam tenhle lék, delany maminkou nebo přítelkyni většinou, když mám kocovinu. Polévka je lepší být připravena den předtím, protože všechny chutě se usadi a tak se chuť polévka zlepší. To je tradiční způsob, jak porazit ďábla s česnekem a ne jak všechny ty umělé věci, které jsou k dispozici v obchodech!

Ingredience pro vegetariánskou polévku:
2 l vody 
3 hlavy česneku 
3 brambory 
1 velká mrkev 
1 velký petrzel 
3 jarní cibulky  
hrst čerstve petrželky 
krutony, 
Sůl, pepř
Veggie bujon

Tradiční non - vegetarián polévka* 
1 vejce na porci 
kousky slaniny 
posypeme sýrem pro každou porcy
Hovězí vývar 

Příprava: 
1. V hrnci dát vodu do varu . omyjeme , oloupeme a kostky brambory , mrkev a petržel a dát je do vody . Osolte a opepřete , jak se vám líbí 
2. Oloupejte a nakrájejte každý stroužek česneku do 1/3 ( nechte několik stroužků na konci ) . Vaříme asi 15 minut a pak přidejte jarni cibulku . 
3. Vařte dalších 5 minut a přidejte najemno nasekaný česnek a petrželku.
4. Předehřejte troubu na 180 C řez chleba na čtverečky a pečeme asi 15 minut.

* Pro tradiční verze nejprve osmahneme slaninu a přidat se jarní cibulkou. Dáte jedno syrové vejce pro každou porci. Posypeme každý talíř s trochou sýra a krutony.



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ae!