{"id":2504,"date":"2023-01-03T00:55:25","date_gmt":"2023-01-02T23:55:25","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=2504"},"modified":"2023-01-03T00:55:25","modified_gmt":"2023-01-02T23:55:25","slug":"kecap-5-recepata","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/kecap-5-recepata\/","title":{"rendered":"Ke\u010dap \u2013 5 recepata"},"content":{"rendered":"

\"Ke\u010dap<\/p>\n

Posno<\/div>\n

Iako se ra\u010duna u zimnicu, ke\u010dap koristimo i leti i zimi. Napravljen u ku\u0107noj varijanti, po ukusu je za nekoliko kopalja bolji od kupovnog<\/strong><\/h2>\n

<\/p>\n

1. recept<\/strong><\/h2>\n

Sastojci<\/h2>\n
    \n
  • 3 kg paradajza<\/li>\n
  • 3 velike glavice luka<\/li>\n
  • 3 feferona<\/li>\n
  • veza per\u0161una<\/li>\n
  • veza celera<\/li>\n
  • 200 g suvog gro\u017e\u0111a<\/li>\n
  • 1\/2 dl vinskog sir\u0107eta<\/li>\n
  • 2 ka\u0161ike \u0161e\u0107era<\/li>\n
  • \u0161aka soli<\/li>\n
  • 2 ka\u0161i\u010dice bibera<\/li>\n
  • ka\u0161i\u010dica cimeta<\/li>\n
  • na vrh no\u017ea muskatnog ora\u0161\u010di\u0107a<\/li>\n
  • na vrh no\u017ea karija<\/li>\n<\/ul>\n

    Paradajz, luk, feferone, per\u0161un, celer i suvo gro\u017e\u0111e kuvajte dok ne omek\u0161aju, pa ispasirajte kroz cediljku. Dodajte sir\u0107e, \u0161e\u0107er, so, biber, cimet, muskatni ora\u0161\u010di\u0107 i kari. Od trenutka kad provri, kuvajte jo\u0161 sat. Vru\u0107e stavite u vru\u0107e fla\u0161e i zatvorite. Uvijte u \u0107ebe i ostavite da preno\u0107i.<\/p>\n

     <\/p>\n

    2. recept<\/strong><\/h2>\n

    Sastojci<\/h2>\n
      \n
    • 6 kg paradajza<\/li>\n
    • 1 kg mesnatih crvenih paprika<\/li>\n
    • 6 srednjih glavica luka<\/li>\n
    • 5 \u010denova belog luka<\/li>\n
    • 2 veze per\u0161una<\/li>\n
    • 100 g \u0161e\u0107era<\/li>\n
    • 3 ka\u0161ike soli<\/li>\n
    • kesica cimeta<\/li>\n
    • nekoliko mlevenih zrna karanfili\u0107a<\/li>\n
    • 1 dl sir\u0107eta<\/li>\n<\/ul>\n

      Paradajz isecite na \u010detvrtine, paprike o\u010distite od semenki i isecite na nekoliko delova, luk isecite na \u010detvrtine, a beli luk i per\u0161un iseckajte, pa sve zajedno kuvajte desetak minuta. Procedite i ispasirajte. Vra\u0107ajte povr\u0107e nekoliko puta u cediljku kako biste iskoristili \u0161to vi\u0161e. Masi dodajte \u0161e\u0107er, so, cimet i karanfili\u0107, i kuvajte na srednjoj vatri. Na po\u010detku kuvanja stvara se pena i masa se di\u017ee, pa morate da me\u0161ate kako ne bi iskipelo, ali posle desetak minuta mo\u017eete slobodno da ostavite da se kuva i samo s vremena na vreme prome\u0161ajte. Kuvajte otklopljeno oko sat. Gotovo je kad masa bude redukovana otprilike na polovinu zapremine. Pred kraj dodajte sir\u0107e i kuvajte jo\u0161 desetak minuta uz neprestano me\u0161anje (zato \u0161to po\u010dinje da prska). Vreo ke\u010dap sipajte u zagrejane fla\u0161e, zatim fla\u0161e uvijte u \u0107ebe i ostavite da preno\u0107e.<\/p>\n

       <\/p>\n

      3. recept<\/strong><\/h2>\n

      Sastojci<\/h2>\n
        \n
      • 5 kg paradajza<\/li>\n
      • 2 kg paprika (oko 24 komada)<\/li>\n
      • 2 glavice luka<\/li>\n
      • 2 glavice belog luka<\/li>\n
      • pola korena celera (oko 200 g)<\/li>\n
      • 1 dl fruktoze<\/li>\n
      • 50 g senfa<\/li>\n
      • 2 ka\u0161i\u010dice origana<\/li>\n
      • 2 dl ulja<\/li>\n
      • so<\/li>\n<\/ul>\n

        Sameljite paradajz na ma\u0161ini za mlevenje paradajza, koja skida ljusku, ili ga naparite vrelom vodom pa rukom olju\u0161tite i posle ga propasirajte ili sameljite. Paprike operite, o\u010distite od peteljki i semena, i zajedno s o\u010di\u0161\u0107enim lukom i celerom sitno sameljite. Beli luk dobro izgnje\u010dite ili vrlo sitno iseckajte. Olju\u0161ten i mleven paradajz, i mlevenu papriku kuvajte uz dodatak ulja i fruktoze. Posolite po ukusu. Otprilike na pola kuvanja dodajte senf i origano. Ke\u010dap je gotov tek kad sasvim uvri i kad nastane kompaktna gusta masa. Sipajte u zagrejane fla\u0161e, zatvorite i ostavite da se ohladi.<\/p>\n

        \"Ke\u010dap<\/p>\n

        4. recept<\/strong><\/h2>\n

        Sastojci<\/h2>\n
          \n
        • kesica konzervansa<\/li>\n
        • 150 g gustina<\/li>\n
        • 1 dl sir\u0107eta<\/li>\n
        • 3 dl \u010daja od origana<\/li>\n
        • ka\u0161i\u010dica bibera<\/li>\n
        • 1\/2 kg \u0161e\u0107era<\/li>\n
        • 150 g soli<\/li>\n
        • 15 kg paradajza<\/li>\n<\/ul>\n

          Paradajz operite, iseckajte i stavite da se prokuva, pa procedite. Dodajte so i \u0161e\u0107er, i stavite da se kuva. Kad po\u010dne da se zgu\u0161njava, dodajte sve za\u010dine i nastavite da kuvate. Na samom kraju dodajte gustin razmu\u0107en u malo vode, kao i konzervans, pustite nekoliko minuta da vri. Sipajte u zagrejane fla\u0161e ili tegle, ostavite preko no\u0107i da se ohladi, pa zatvorite.<\/p>\n

           <\/p>\n

          5. recept<\/strong><\/h2>\n

          Sastojci<\/h2>\n
            \n
          • 2 kg paradajza<\/li>\n
          • glavica crnog luka<\/li>\n
          • 80 g \u0161e\u0107era<\/li>\n
          • ka\u0161i\u010dica soli<\/li>\n
          • ka\u0161ika vinjaka<\/li>\n
          • 1\/8 l sir\u0107eta<\/li>\n
          • 10 zrna karanfili\u0107a<\/li>\n
          • 2 kapi tabaska<\/li>\n
          • malo bibera<\/li>\n<\/ul>\n

            Olju\u0161tite paradajz i luk, pa ih sitno iseckajte ili sameljite. Dodajte sve ostale sastojke i kuvajte oko dva sata na srednjoj vatri. Kad se zgusne, sipajte u zagrejane fla\u0161e ili tegle, zatvorite i ostavite da se ohladi.<\/p>\n

            <\/div>\n

            Originalni recept nema paprike kao sastojak, ali, budu\u0107i da je ovo doma\u0107a, ku\u0107na varijanta, imate pravo da sve podesite po svom ukusu.<\/p>\n

            Za ljuti ke\u010dap sameljite nekoliko ljutih papri\u010dica sa sve\u017eim paprikama ili paradajzom.<\/p>\n

            A ako \u017eelite nekoliko varijanti ke\u010dapa u jednom spremanju, tokom kuvanja a pre pasiranja podelite ga na nekoliko delova, pa u jedan deo stavite pasiranu ljutu papri\u010dicu da dobijete ljuti ke\u010dap, u drugi, na primer, origano ili bosiljak, ili \u0161ta ve\u0107 volite.<\/p>\n

            Ako niste sigurni da li \u0107e ke\u010dap \u201epo\u017eiveti\u201d, na kraju dodajte malo konzervansa.<\/p>\n

            Mere u svih pet recepata su za 2,5-5 litara ke\u010dapa.<\/strong><\/p>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            Posno Iako se ra\u010duna u zimnicu, ke\u010dap koristimo i leti i zimi. Napravljen u ku\u0107noj varijanti, po ukusu je za nekoliko kopalja bolji od kupovnog<\/p>\n","protected":false},"author":2,"featured_media":2505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[611,610,538,156,612],"yoast_head":"\nKe\u010dap \u2013 5 recepata | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Iako se ra\u010duna u zimnicu, ke\u010dap koristimo i leti i zimi. 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