{"id":22,"date":"2014-11-06T01:50:01","date_gmt":"2014-11-05T23:50:01","guid":{"rendered":"http:\/\/rs.resapiens.com\/?p=22"},"modified":"2024-08-11T14:41:18","modified_gmt":"2024-08-11T13:41:18","slug":"corbast-pasulj-prost-kao-pasulj","status":"publish","type":"post","link":"https:\/\/resabi.com\/kitchen\/sr\/corbast-pasulj-prost-kao-pasulj\/","title":{"rendered":"\u010corbast pasulj – prost kao pasulj!"},"content":{"rendered":"\n
\n

Iako pasulj deluje kao ne\u0161to komplikovano za spremanje, a mo\u017ee se i zakomplikovati ukoliko neko ba\u0161 \u017eeli, izreka “prosto kao pasulj” nije d\u017eaba izmi\u0161ljena.<\/p>\n\n\n\n

Ovaj recept je upravo dokaz da spremanje pasulja nije te\u0161ko. Ali, potrebno je izdvojiti dosta vremena.<\/p>\n\n\n\n

Napomena: Dobro oprati dimljeno meso.<\/p>\n\n\n\n

Pasulj je po\u017eeljno oprati i ostaviti da preno\u0107i u vodi<\/strong>, ali ukoliko niste u mogu\u0107nosti ili zaboravite, postoji trik koji re\u0161ava problem: potopite u vodu koliko da prekrije sva zrna plus dva prsta, pustite da provri i kuvajte jo\u0161 pet minuta. Nakon toga prospite vodu i sipajte novu.<\/p>\n\n\n\n

\n

Pribor<\/h2>\n\n\n\n
    \n
  • Ve\u0107i lonac<\/li>\n\n\n\n
  • Tiganj<\/li>\n\n\n\n
  • Varja\u010da<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
    \n
    \n
    \n
    \n

    Sastojci<\/h2>\n\n\n\n
      \n
    • 0.5 kg pasulja<\/li>\n\n\n\n
    • 0.5 kg butke ili kolenice (ili nekog drugog dimljenog mesa). Zamolite mesara da ise\u010de kako bi moglo da stane u lonac.<\/li>\n\n\n\n
    • 1 ve\u0107a glavica crnog luka<\/li>\n\n\n\n
    • 1 \u0161argarepa na kolutove (po \u017eelji)<\/li>\n\n\n\n
    • So po ukusu<\/li>\n\n\n\n
    • Zapr\u0161ka:<\/strong>\n
        \n
      • 2-3 ka\u0161ike ulja<\/li>\n\n\n\n
      • 2 \u010dena belog luka<\/li>\n\n\n\n
      • ka\u0161ika aleve paprike<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
        \n
        \n

        Priprema<\/h2>\n\n\n\n
          \n
        1. Naliti vodu da prekrije pasulj plus jo\u0161 oko dva prsta i pustiti da provri.<\/li>\n\n\n\n
        2. Posle pet minuta od kada provri, smanjiti vatru na najmanju temperaturu na kojoj \u0107e se kr\u010dkati dalje (3 ili 4 od 6).<\/li>\n\n\n\n
        3. U pasulj sipati sitno iseckanu glavicu crnog luka, dodati meso, po \u017eelji mo\u017ee i malo kobasice ili slaninice.<\/li>\n\n\n\n
        4. Kuvati 2-3 sata, dok zrna pasulja ne omeknu potpuno (proveriti i probati s vremena na vreme). Navodno, ako pasulj kuvate otklopljen, manje \u0107e biti problema sa probavom.<\/li>\n\n\n\n
        5. So po potrebi sipati tek pred kraj, budu\u0107i da mo\u017ee da se desi da butka ili kolenica budu preslani.<\/li>\n<\/ol>\n\n\n\n

          Zapr\u0161ka<\/h3>\n\n\n\n
            \n
          • Kada je pasulj kuvan, spremiti zapr\u0161ku. U tiganju zagrejati ulje, pa propr\u017eiti bra\u0161no dok ne dobije zlatnu boju.<\/li>\n\n\n\n
          • Skloniti sa vatre i dodati alevu papriku. Po \u017eelji mo\u017ee i malo ljute. Ubaciti ugnje\u010deni ili sitno iseckani beli luk.<\/li>\n\n\n\n
          • Prome\u0161ati varja\u010dom i sipati u pasulj. Prome\u0161ati sve zajedno, ugasiti vatru i ostaviti da lagano kr\u010dka jo\u0161 desetak minuta.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
            \n

            Prilozi<\/h2>\n\n\n\n

            U Srba se \u010dorbast pasulj naj\u010de\u0161\u0107e jede uz kupus salatu (sladak ili kiseli kupus) ili luk, ali naravno, mo\u017eete servirati sa bilo kojom salatom. \u0160panci \u010dak jedu \u010dorbast pasulj sa pirin\u010dem, tako da ako imate ve\u0107 spreman pirina\u010d, mo\u017eete i to da probate. \ud83d\ude09<\/p>\n\n\n\n

            <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Iako pasulj deluje kao ne\u0161to komplikovano za spremanje, a mo\u017ee se i zakomplikovati ukoliko neko ba\u0161 \u017eeli, izreka “prosto kao pasulj” nije d\u017eaba izmi\u0161ljena. Ovaj recept je upravo dokaz da spremanje pasulja nije te\u0161ko. Ali, potrebno je izdvojiti dosta vremena. Napomena: Dobro oprati dimljeno meso. Pasulj je po\u017eeljno oprati i ostaviti da preno\u0107i u vodi, […]","protected":false},"author":1,"featured_media":1246,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-recipe.php","format":"standard","meta":{"footnotes":""},"categories":[113,96,111,98],"tags":[97],"ingredient":[],"diet":[],"class_list":["post-22","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glavna-jela","category-kulinarije","category-srpska-kuhinja","category-supe-i-corbe","tag-pasulj-sr"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/22","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/comments?post=22"}],"version-history":[{"count":3,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/22\/revisions"}],"predecessor-version":[{"id":1531,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/22\/revisions\/1531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media\/1246"}],"wp:attachment":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media?parent=22"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/categories?post=22"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/tags?post=22"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient?post=22"},{"taxonomy":"diet","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/diet?post=22"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}