{"id":1472,"date":"2026-06-02T20:12:07","date_gmt":"2026-06-02T19:12:07","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1472"},"modified":"2026-06-02T20:12:07","modified_gmt":"2026-06-02T19:12:07","slug":"satsivi-%e1%83%a1%e1%83%90%e1%83%aa%e1%83%98%e1%83%95%e1%83%98-kureci-stehna-v-gruzinske-orechove-omacce","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1472","title":{"rendered":"Satsivi \u2013 \u10e1\u10d0\u10ea\u10d8\u10d5\u10d8 &#8211; Ku\u0159ec\u00ed stehna v gruz\u00ednsk\u00e9 o\u0159echov\u00e9 om\u00e1\u010dce"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" data-id=\"1473\" src=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/06\/IMG_5298-1024x768.jpeg\" alt=\"\" class=\"wp-image-1473\" srcset=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/06\/IMG_5298-1024x768.jpeg 1024w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/06\/IMG_5298-500x375.jpeg 500w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/06\/IMG_5298-768x576.jpeg 768w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/06\/IMG_5298-1536x1152.jpeg 1536w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/06\/IMG_5298.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Po\u010det porc\u00ed: <strong>4\u20136<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1,6\u20131,9 kg ku\u0159ec\u00edch stehen s kost\u00ed a k\u016f\u017e\u00ed<br><em>(cca 6\u20138 men\u0161\u00edch stehen podle velikosti, p\u0159\u00edpadn\u011b 4\u20136 v\u011bt\u0161\u00edch ku\u0159ec\u00edch \u010dtvrtek)<\/em><\/li>\n\n\n\n<li>1,8\u20132 l vody, p\u0159\u00edpadn\u011b podle pot\u0159eby, aby bylo maso p\u0159i va\u0159en\u00ed pono\u0159en\u00e9<\/li>\n\n\n\n<li>450 g vla\u0161sk\u00fdch o\u0159ech\u016f<br><em>(pro velmi bohatou om\u00e1\u010dku a\u017e 500 g)<\/em><\/li>\n\n\n\n<li>2 v\u011bt\u0161\u00ed cibule nebo 3 st\u0159edn\u00ed cibule<\/li>\n\n\n\n<li>4 strou\u017eky \u010desneku<\/li>\n\n\n\n<li>4 l\u017ei\u010dky b\u00edl\u00e9ho vinn\u00e9ho octa<\/li>\n\n\n\n<li>2\/3 l\u017ei\u010dky mlet\u00e9ho koriandru<\/li>\n\n\n\n<li>2\/3 l\u017ei\u010dky utscho suneli \/ mlet\u00e9 modr\u00e9 p\u00edskavice<\/li>\n\n\n\n<li>1 vrchovat\u00e1 l\u017ei\u010dka imeretsk\u00e9ho \u0161afr\u00e1nu \/ gruz\u00ednsk\u00e9ho \u0161afr\u00e1nu<\/li>\n\n\n\n<li>3\/4\u20131 l\u017ei\u010dka mlet\u00e9 p\u00e1liv\u00e9 \u010derven\u00e9 papriky nebo chilli<\/li>\n\n\n\n<li>1\/4 l\u017ei\u010dky mlet\u00e9 sko\u0159ice<\/li>\n\n\n\n<li>3\u20134 h\u0159eb\u00ed\u010dky, rozdrcen\u00e9 najemno<\/li>\n\n\n\n<li>2\u20132 1\/2 l\u017ei\u010dky soli celkem<br><em>(z toho asi 1 l\u017ei\u010dka na va\u0159en\u00ed ku\u0159ete a zbytek podle chuti do om\u00e1\u010dky)<\/em><\/li>\n\n\n\n<li>\u010derstv\u00e1 koriandrov\u00e1 na\u0165 nebo petr\u017eelka k pod\u00e1v\u00e1n\u00ed, podle chuti<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Ku\u0159ec\u00ed stehna vlo\u017ete do v\u011bt\u0161\u00edho hrnce, zalijte studenou vodou, p\u0159idejte asi 1 l\u017ei\u010dku soli a pomalu p\u0159ive\u010fte k varu. B\u011bhem va\u0159en\u00ed sb\u00edrejte p\u011bnu z povrchu.<\/li>\n\n\n\n<li>Va\u0159te m\u00edrn\u00fdm varem asi 35\u201345 minut, dokud nen\u00ed maso t\u00e9m\u011b\u0159 m\u011bkk\u00e9, ale je\u0161t\u011b se nerozpad\u00e1.<\/li>\n\n\n\n<li>Stehna vyjm\u011bte a v\u00fdvar uschovejte. Z povrchu v\u00fdvaru seberte ku\u0159ec\u00ed tuk.<\/li>\n\n\n\n<li>Stehna pot\u0159ete trochou sebran\u00e9ho tuku, vlo\u017ete do pek\u00e1\u010de a pe\u010dte p\u0159i 180 \u00b0C asi 25\u201335 minut, dokud nejsou zlatav\u00e1 a prope\u010den\u00e1. Pot\u00e9 je nechte trochu zchladnout.<\/li>\n\n\n\n<li>Cibuli nakr\u00e1jejte najemno. V p\u00e1nvi ji op\u00e9kejte na sebran\u00e9m ku\u0159ec\u00edm tuku asi 6\u20138 minut, dokud nezm\u011bkne a lehce nezezl\u00e1tne. Nem\u00e1 se p\u0159ip\u00e1lit. Pot\u00e9 ji rozmixujte nebo rozet\u0159ete na hlad\u0161\u00ed ka\u0161i.<\/li>\n\n\n\n<li>Vla\u0161sk\u00e9 o\u0159echy umelte nebo rozmixujte co nejjemn\u011bji. Tradi\u010dn\u011b se melou velmi najemno, \u010dasto i dvakr\u00e1t. Pokud se p\u0159i mlet\u00ed odd\u011bl\u00ed trochu o\u0159echov\u00e9ho oleje, schovejte ho na z\u00e1v\u011br.<\/li>\n\n\n\n<li>K mlet\u00fdm o\u0159ech\u016fm p\u0159idejte mlet\u00fd koriandr, utscho suneli, imeretsk\u00fd \u0161afr\u00e1n, sko\u0159ici a rozdrcen\u00fd h\u0159eb\u00ed\u010dek. Sm\u011bs dob\u0159e prom\u00edchejte.<\/li>\n\n\n\n<li>\u010cesnek rozet\u0159ete se \u0161petkou soli a p\u00e1livou paprikou nebo chilli na pastu. P\u0159idejte ji k o\u0159echov\u00e9 sm\u011bsi a znovu dob\u0159e prom\u00edchejte.<\/li>\n\n\n\n<li>K o\u0159echov\u00e9 sm\u011bsi postupn\u011b p\u0159il\u00e9vejte tepl\u00fd ku\u0159ec\u00ed v\u00fdvar a st\u00e1le m\u00edchejte, a\u017e vznikne hust\u00e1 hladk\u00e1 om\u00e1\u010dka. Za\u010dn\u011bte asi se 700 ml v\u00fdvaru a podle pot\u0159eby p\u0159id\u00e1vejte dal\u0161\u00ed. Celkem se obvykle pou\u017eije asi 700\u2013900 ml v\u00fdvaru, p\u0159\u00edpadn\u011b a\u017e 1 l, pokud o\u0159echy hodn\u011b saj\u00ed nebo chcete om\u00e1\u010dku \u0159id\u0161\u00ed.<\/li>\n\n\n\n<li>Om\u00e1\u010dku protla\u010dte p\u0159es s\u00edto do hrnce. Hrub\u0161\u00ed zbytky v s\u00edtu m\u016f\u017eete je\u0161t\u011b prom\u00edchat s trochou v\u00fdvaru a znovu protla\u010dit, aby byla om\u00e1\u010dka co nejhlad\u0161\u00ed.<\/li>\n\n\n\n<li>Do om\u00e1\u010dky vm\u00edchejte rozmixovanou cibuli. Hrnec postavte na m\u00edrn\u00fd ohe\u0148 a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed zah\u0159\u00edvejte. Om\u00e1\u010dka se nem\u00e1 prudce va\u0159it. Jakmile se objev\u00ed prvn\u00ed bubliny, st\u00e1hn\u011bte teplotu.<\/li>\n\n\n\n<li>Do om\u00e1\u010dky vlo\u017ete ku\u0159ec\u00ed stehna a velmi m\u00edrn\u011b je proh\u0159\u00edvejte asi 2\u20133 minuty. Pot\u00e9 hrnec odstavte.<\/li>\n\n\n\n<li>A\u017e om\u00e1\u010dka trochu zchladne, vm\u00edchejte b\u00edl\u00fd vinn\u00fd ocet a podle pot\u0159eby dosolte. Ocet ned\u00e1vejte do \u00fapln\u011b hork\u00e9 om\u00e1\u010dky.<\/li>\n\n\n\n<li>Satsivi nechte \u00fapln\u011b vychladnout a pot\u00e9 dejte alespo\u0148 na 4 hodiny do lednice, ide\u00e1ln\u011b do druh\u00e9ho dne. Pod\u00e1v\u00e1 se studen\u00e9 nebo p\u0159i pokojov\u00e9 teplot\u011b.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pod\u00e1vejte<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pod\u00e1vejte studen\u00e9 nebo p\u0159i pokojov\u00e9 teplot\u011b, nejl\u00e9pe s gruz\u00ednsk\u00fdm b\u00edl\u00fdm chlebem <strong>puri \/ shotis puri<\/strong>. N\u00e1hradn\u011b se hod\u00ed pita chl\u00e9b, naan nebo jin\u00e9 b\u00edl\u00e9 pe\u010divo. \u010cerstv\u00fd koriandr nebo petr\u017eelku pod\u00e1vejte zvl\u00e1\u0161\u0165, aby si ka\u017ed\u00fd p\u0159idal podle chuti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pozn\u00e1mky<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mno\u017estv\u00ed masa berte hlavn\u011b podle hmotnosti, ne podle po\u010dtu stehen. Men\u0161\u00ed stehna mohou b\u00fdt na porci m\u00e1lo, zat\u00edmco velk\u00e1 ku\u0159ec\u00ed \u010dtvrtka m\u016f\u017ee sta\u010dit jedna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">U satsivi m\u00e1 b\u00fdt om\u00e1\u010dky dost, ale nen\u00ed nutn\u00e9 navy\u0161ovat ji \u00fapln\u011b stejn\u00fdm pom\u011brem jako maso. Pro 4 porce by sta\u010dilo asi 350\u2013400 g o\u0159ech\u016f, pro 4\u20136 porc\u00ed je dobr\u00fd st\u0159ed kolem 450 g. Pokud chcete opravdu bohatou sv\u00e1te\u010dn\u00ed verzi s v\u011bt\u0161\u00edm mno\u017estv\u00edm om\u00e1\u010dky, pou\u017eijte a\u017e 500 g o\u0159ech\u016f.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Om\u00e1\u010dka po vychlazen\u00ed je\u0161t\u011b zhoustne. Pokud je po odle\u017een\u00ed p\u0159\u00edli\u0161 hust\u00e1, m\u016f\u017eete ji opatrn\u011b povolit trochou studen\u00e9ho v\u00fdvaru.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pokud se p\u0159i mlet\u00ed o\u0159ech\u016f odd\u011bl\u00ed trochu o\u0159echov\u00e9ho oleje, m\u016f\u017eete j\u00edm hotov\u00e9 satsivi lehce pokapat. Pokud se olej neodd\u011bl\u00ed, nen\u00ed pot\u0159eba ho ni\u010d\u00edm nahrazovat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Po\u010det porc\u00ed: 4\u20136 Suroviny Postup Pod\u00e1vejte Pod\u00e1vejte studen\u00e9 nebo p\u0159i pokojov\u00e9 teplot\u011b, nejl\u00e9pe s gruz\u00ednsk\u00fdm b\u00edl\u00fdm chlebem puri \/ shotis puri. N\u00e1hradn\u011b se hod\u00ed pita chl\u00e9b, naan nebo jin\u00e9 b\u00edl\u00e9 pe\u010divo. \u010cerstv\u00fd koriandr nebo petr\u017eelku pod\u00e1vejte zvl\u00e1\u0161\u0165, aby si ka\u017ed\u00fd p\u0159idal podle chuti. Pozn\u00e1mky Mno\u017estv\u00ed masa berte hlavn\u011b podle hmotnosti, ne podle po\u010dtu stehen. Men\u0161\u00ed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[40,22],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1472"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1472\/revisions"}],"predecessor-version":[{"id":1474,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1472\/revisions\/1474"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1473"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}