{"id":847,"date":"2015-05-12T16:31:11","date_gmt":"2015-05-12T14:31:11","guid":{"rendered":"http:\/\/resapiens.com\/?p=847"},"modified":"2026-01-11T14:18:16","modified_gmt":"2026-01-11T13:18:16","slug":"svinjski-gulas-sa-susenim-vrganjima-recept","status":"publish","type":"post","link":"https:\/\/resabi.com\/kitchen\/sr\/svinjski-gulas-sa-susenim-vrganjima-recept\/","title":{"rendered":"Svinjski gula\u0161 sa su\u0161enim vrganjima – recept"},"content":{"rendered":"\n

Gula\u0161 je tradicionalno \u010dorbasto jelo poreklom iz Ma\u0111arske, mada je tokom istorije usvojen i \u0161irom Balkana i Centralne Evrope.<\/p>\n\n\n\n

Ovo je adaptirana verzija recepta sa su\u0161enim vrganjima, koji jelu poja\u010davaju ukus iako je ve\u0107 sam po sebi jak.<\/p>\n\n\n\n

\n
\n
\n
\n

Sastojci<\/h2>\n\n\n\n
    \n
  • 0.5kg svinjskog buta<\/li>\n\n\n\n
  • 2 ve\u0107e glavice crnog luka<\/li>\n\n\n\n
  • 2 ka\u0161i\u010dice aleve paprike<\/li>\n\n\n\n
  • 1 ve\u0107a \u0161argarepa<\/li>\n\n\n\n
  • 1 su\u0161ena paprika<\/li>\n\n\n\n
  • 250ml paradajz sosa ili 3 ka\u0161ike paradajz pirea<\/li>\n\n\n\n
  • pola ka\u0161i\u010dice ljute aleve (ako volite lju\u0107e)<\/li>\n\n\n\n
  • 1 ka\u0161i\u010dica vegete<\/li>\n\n\n\n
  • so i biber po ukusu<\/li>\n\n\n\n
  • 3 \u010dena belog luka, izgnje\u010denog ili sitno iseckanog<\/li>\n\n\n\n
  • 2 lovorova lista<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
    \n
    \n

    Priprema<\/h2>\n\n\n\n
      \n
    1. Svinjetinu iseckajte na sitne komade (oko 1cm \u0161irine, 2-3cm du\u017eine), o\u010distite od \u017eila. <\/li>\n\n\n\n
    2. Zagrejte \u0161erpu, pa sipajte malo masti ili ulja (da pokrije dno), i kratko prodinstajte meso. U me\u0111uvremenu sitno iseckajte crni luk i potopite su\u0161enu papriku u posudu sa toplom vodom. <\/li>\n\n\n\n
    3. Izbacite meso kada dobije sivkasto sme\u0111u boju.<\/li>\n\n\n\n
    4. Dodajte jo\u0161 malo masti \/ ulja u \u0161erpu i propr\u017eite luk. Kada luk dobije zlatnu boju, vratite meso, dodajte vodu toliko da pokrije sve i jo\u0161 dva prsta. <\/li>\n\n\n\n
    5. Dodajte ostale sastojke – pe\u010durke, alevu i ljutu papriku, vegetu, so, biber i lovorov list. Dodajte paradajz pire ili sos.<\/li>\n\n\n\n
    6. Kuvajte sat do sat i po vremena na laganoj vatri dok meso ne bude skroz meko.<\/li>\n\n\n\n
    7. Dodajte beli luk i kuvajte jo\u0161 petnaestak minuta.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

      Saveti<\/h2>\n\n\n\n

      Ukoliko vi\u0161e volite gu\u0161\u0107i gula\u0161, dodajte 2 ka\u0161ike gustina (kukuruznog skroba) ili finog bra\u0161na: pred kraj kuvanja u odvojenu posudu ume\u0161ajte malo “soka” od gula\u0161a i gustin\/bra\u0161no, tako da dobro razmutite grudve. Zatim dodajte jo\u0161 malo te\u010dnosti da se ta sme\u0161a blago razredi pa to sve ume\u0161ajte u \u0161erpi sa gula\u0161em.<\/p>\n\n\n\n

      Serviranje<\/h2>\n\n\n\n

      Gula\u0161 je najbolje poslu\u017eiti uz kuvani krompir, pirina\u010d, testenine ili njoke. Od salata su idealne kiselkaste salate, tur\u0161ije, zelena ili paradajz.<\/p>\n","protected":false},"excerpt":{"rendered":"Ovaj recept za svinjski gula\u0161 poja\u010dan je suvim vrganjima. Poreklom iz Ma\u0111arske, gula\u0161 je tokom istorije je usvojen i \u0161irom Balkana i Centralne Evrope.","protected":false},"author":1,"featured_media":1331,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-recipe.php","format":"standard","meta":{"footnotes":""},"categories":[113,96,110,111],"tags":[109,112],"ingredient":[266,262,264,523,213,380,521],"diet":[],"class_list":["post-847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glavna-jela","category-kulinarije","category-madarska-kuhinja","category-srpska-kuhinja","tag-suseni-vrganji","tag-svinjetina","ingredient-aleva-paprika","ingredient-beli-luk","ingredient-crni-luk","ingredient-paradajz-pire","ingredient-sargarepa-sr","ingredient-suva-paprika","ingredient-svinjetina"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/847","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=847"}],"version-history":[{"count":5,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/847\/revisions"}],"predecessor-version":[{"id":2087,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/847\/revisions\/2087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media\/1331"}],"wp:attachment":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media?parent=847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/categories?post=847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/tags?post=847"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient?post=847"},{"taxonomy":"diet","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/diet?post=847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}