{"id":119350,"date":"2019-02-06T08:58:52","date_gmt":"2019-02-06T07:58:52","guid":{"rendered":"http:\/\/zakrasnejsivimperk.cz\/?p=119350"},"modified":"2019-02-06T08:58:52","modified_gmt":"2019-02-06T07:58:52","slug":"stara-sumava-povidani-o-strudlu","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=119350","title":{"rendered":"STAR\u00c1 \u0160UMAVA: Pov\u00edd\u00e1n\u00ed o \u0161tr\u00fadlu"},"content":{"rendered":"

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Na podzimu miluju to, jak von\u00ed. Von\u00ed spadan\u00fdm list\u00edm, d\u0159evem v kamnech a … jable\u010dn\u00fdm \u0161tr\u00fadlem. Sko\u0159ice, h\u0159eb\u00ed\u010dek a jablka, pomalu pe\u010den\u00fd v troub\u011b, zasn\u011b\u017een\u00fd cukrem – tuhle kombinaci \u017e\u00e1dn\u00e1 vonn\u00e1 sv\u00ed\u010dka nenahrad\u00ed.<\/span><\/h6>\n

Nejv\u011bt\u0161\u00ed sl\u00e1vy se \u0161tr\u016fdl do\u010dkal za dob habsbursk\u00e9ho imp\u00e9ria a nem\u00e9n\u011b obl\u00edben\u00fd je i dnes, jako\u017eto rakousk\u00fd n\u00e1rodn\u00ed pokrm. Ve v\u00edde\u0148sk\u00e9 m\u011bstsk\u00e9 knihovn\u011b byste dokonce na\u0161li vystaven\u00fd nejstar\u0161\u00ed dochovan\u00fd recept z r. 1696 a jde o ru\u010dn\u011b psan\u00fd recept\u2026Z\u00e1viny jsme odkoukali v rakousko-uhersk\u00e9 monarchii. Psalo se 18. stolet\u00ed. <\/span><\/p>\n

Jakmile se v \u010cech\u00e1ch, na Morav\u011b i ve Slezsku dostaly do \u0161ir\u0161\u00edho pov\u011bdom\u00ed, staly se ozdobou v\u00e1no\u010dn\u00edho stolu v chalup\u00e1ch i m\u011b\u0161\u0165ansk\u00fdch dom\u00e1cnostech. Pak u\u017e to \u0161lo rychle \u2013 tam, kde si sladkou pochoutku mohli dovolit, se za\u010dala p\u00e9ct o ned\u011bl\u00edch a p\u0159i slavnostn\u011bj\u0161\u00edch p\u0159\u00edle\u017eitostech. <\/span><\/p>\n

\u0158\u00edk\u00e1 se, z\u00e1vin je \u010desk\u00e1 klasika, ale jen m\u00e1lokdo v\u00ed, \u017ee tento zp\u016fsob pe\u010den\u00ed poch\u00e1z\u00ed a\u017e z Ca\u0159ihradu. Do st\u0159edn\u00ed Evropy ho s sebou ve st\u0159edov\u011bku p\u0159ivezli p\u0159i sv\u00fdch ni\u010div\u00fdch n\u00e1jezdech Turci. Ale ani oni \u00fadajn\u011b nejsou vyn\u00e1lezci \u0161tr\u00fadlu, n\u00fdbr\u017e se ho nau\u010dili od Byzantinc\u016f, jejich\u017e hlavn\u00ed m\u011bsto a celou \u0159\u00ed\u0161i vyvr\u00e1tili v roce 1453. <\/span><\/p>\n

A tak se tak\u00e9 \u0159\u00edk\u00e1, ze v \u010cech\u00e1ch sice pe\u010deme opravdu vynikaj\u00edc\u00ed \u0161tr\u00fadly, ale ve V\u00eddni jsou je\u0161t\u011b lep\u0161\u00ed, je\u0161t\u011b jemn\u011bj\u0161\u00ed se daj\u00ed ochutnat v Ma\u010farsku a ty bezkonkuren\u010dn\u011b nejlep\u0161\u00ed v\u00e1m \u00fadajn\u011b upe\u010dou v \u0158ecku a v Turecku. Tamn\u00ed t\u011bsta jsou pr\u00fd jemn\u00e1 jako v\u00e1nek a n\u00e1pln\u011b sladk\u00e9 jako sen”.<\/span><\/p>\n

Zem\u011b b\u00fdval\u00e9 monarchie, ke kter\u00fdm \u0159ad\u00edme i Bavorsko, jsou v nab\u00eddce \u0161tr\u00fadl\u00ed skute\u010dn\u011b inspirativn\u00ed. Uhry, to jsou nejen obdoba kultu k\u00e1vy a cukr\u00e1ren jako V\u00edde\u0148, je to kraj odkud se \u0161\u00ed\u0159ila sl\u00e1va makov\u00fdch \u0161tr\u00fadl\u00ed a \u0161tr\u00fadl\u00ed s hrozny \u010di jahodami. Nav\u0161t\u00edvit Budape\u0161\u0165 a neochutnat makov\u00fd \u0161tr\u00fadl s o\u0159echy, bylo a je chybou. Bavorsko a Slezsko \u010di \u0161umavsk\u00e9 a sudetsk\u00e9 kraje m\u00e1k u\u017e\u00edvaly tak\u00e9, pova\u0159en\u00fd ve sladk\u00e9m ml\u00e9ce, ale cel\u00fd, nemlet\u00fd. Co\u017e je jejich specifikem i u dal\u0161\u00edho hitu ke k\u00e1v\u011b \u2013 b\u00e1bovky. <\/span><\/p>\n

Hrozny a meru\u0148ky jsou typick\u00e9 pro z\u00e1viny z Doln\u00edch Rakous, Tyrolsk\u00fd z\u00e1vin charakterizuje sladk\u00e1 n\u00e1pl\u0148 z o\u0159ech\u016f, mandl\u00ed, f\u00edk\u016f, rozinek a citronov\u00e9 k\u016fry. Z Bavorska se roz\u0161\u00ed\u0159ila obliba \u0161tr\u00fadl\u00ed z bramborov\u00e9ho t\u011bsta a sladk\u00e9 bramborov\u00e9 n\u00e1pln\u011b. Hali\u010d a \u017did\u00e9 p\u0159isp\u011bli pou\u017e\u00edv\u00e1n\u00edm hus\u00edho a kachn\u00edho s\u00e1dla do t\u011bsta na ta\u017een\u00fd \u0161tr\u00fadl, ale i pou\u017e\u00edv\u00e1n\u00edm sko\u0159ice, jejich kultovn\u00edho ko\u0159en\u00ed. <\/span>Slovensko p\u0159isp\u011blo oblibou tvarohov\u00fdch \u0161tr\u00fadl\u00ed s vi\u0161n\u011bmi. <\/span><\/p>\n

Kdy\u017e u\u017e p\u00ed\u0161eme o sladk\u00fdch mou\u010dn\u00edc\u00edch monarchie, nem\u016f\u017eeme nevzpomenout gastronomick\u00e9ho p\u0159\u00ednosu c\u00edsa\u0159e Napoleona. Ten toti\u017e zp\u016fsobil v roce 1806 kontinent\u00e1ln\u00ed blok\u00e1dou Anglie a jej\u00edch koloni\u00ed nedostatek cukrov\u00e9 t\u0159tiny na v\u00fdrobu prav\u00e9ho rumu. A tak, jako n\u00e1hrada, vznikl n\u00e1\u0161 slavn\u00fd, st\u0159edoevropsk\u00fd \u201eTuzemsk\u00fd rum\u201c. Ten nejslavn\u011bj\u0161\u00ed, rakousk\u00fd a\u017e 80% Stroh rum je vyr\u00e1b\u011bn st\u00e1le ji\u017e od roku 1832 a je zn\u00e1m cukr\u00e1\u0159\u016fm cel\u00e9ho sv\u011bta. Bez nezam\u011bniteln\u00e9 v\u016fn\u011b a chuti na\u0161eho rumu si sladk\u00e1 pe\u010den\u00ed u\u017e ani nedovedeme p\u0159edstavit. A tehdy vznikl i n\u00e1pad nam\u00e1\u010det rozinky do rumu, co\u017e i k \u0161tr\u00fadl\u00edm neodmysliteln\u011b pat\u0159\u00ed.<\/span><\/p>\n


\nZdroj: Z gastronomie<\/strong><\/span><\/p>\n

P\u0159ipravuje: Miroslav K\u016eS ANDRES<\/strong><\/p>\n

Foto: archiv autora<\/strong><\/p>\n

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