{"id":266779,"date":"2024-11-05T17:48:03","date_gmt":"2024-11-05T16:48:03","guid":{"rendered":"https:\/\/zakrasnejsivimperk.cz\/?p=266779"},"modified":"2024-11-05T17:48:03","modified_gmt":"2024-11-05T16:48:03","slug":"z-archivu-a-kronik-svatomartinske-posviceni-se-kvapem-blizi","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=266779","title":{"rendered":"Z ARCHIV\u016e A KRONIK: Svatomartinsk\u00e9 posv\u00edcen\u00ed se kvapem bl\u00ed\u017e\u00ed"},"content":{"rendered":"

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Sv\u00e1tek svat\u00e9ho Martina a dob\u0159e prope\u010den\u00e1 husa, kaldoun, pa\u0161tika, to odjak\u017eiva pat\u0159ilo k sob\u011b. Nen\u00ed divu, \u017ee svatomartinsk\u00e9 posv\u00edcen\u00ed je asi nejzn\u00e1m\u011bj\u0161\u00ed posv\u00edcen\u00ed. Jestli je n\u011bjak\u00e1 pol\u00e9vka nezam\u011bniteln\u011b spjata pr\u00e1v\u011b s t\u011bmito dny, pak je to hus\u00ed nebo kachn\u00ed kaldoun.<\/p>\n

T\u011b\u0161\u00edte se na sv\u00e1tek svat\u00e9ho Martina s nad\u011bj\u00ed na prvn\u00ed sn\u00edh, nebo sp\u00ed\u0161e kv\u016fli hodov\u00e1n\u00ed? Pokud pat\u0159\u00edte do druh\u00e9 skupiny a u\u017e se nem\u016f\u017eete do\u010dkat hus\u00ed pe\u010d\u00ednky, ur\u010dit\u011b v\u00e1s nadchne i kaldoun. Kaldoun je tradi\u010dn\u00ed sv\u00e1te\u010dn\u00ed pol\u00e9vkou s hebkou kr\u00e9movou chut\u00ed, kter\u00e1 se nej\u010dast\u011bji serv\u00edruje na svatomartinsk\u00fdch hodech \u010di jin\u00e9 p\u0159\u00edle\u017eitosti, kdy se p\u0159ipravuje husa. Kdy\u017e byla v kuchyni cel\u00e1 husa, vy\u010dlenil se alespo\u0148 kousek jater na knedl\u00ed\u010dky, kter\u00fdmi se pol\u00e9vka vylep\u0161ila.<\/p>\n

Tradi\u010dn\u00ed kaldoun se pod\u00e1val na sv\u00e1te\u010dn\u00ed tabuli za dob rakousko-uhersk\u00e9 monarchie, kdy\u017e se pekla kachna nebo husa. Staro\u010desk\u00e1 pol\u00e9vka v podob\u011b kaldounu klokotala na kamnech v\u017edy, kdy\u017e se pekla dr\u016fbe\u017e\u00ed pe\u010den\u011b. Chu\u0165 a s\u00edlu t\u00e9to tradi\u010dn\u00ed pol\u00e9vce, kterou va\u0159ila i Magdalena Dobromila Rettigov\u00e1, toti\u017e d\u00e1vaj\u00ed droby, kter\u00e9 p\u0159i p\u0159\u00edprav\u011b v\u00fdvaru zu\u017eitkujete do posledn\u00edho k\u0159id\u00e9lka. Pokud tak bude va\u0161i svatomartinskou tabuli korunovat hus\u00ed pe\u010d\u00ednka, pohost\u011bte sv\u00e9 bl\u00edzk\u00e9 i touto sv\u00e1te\u010dn\u00ed pol\u00e9vkou.<\/p>\n

Pol\u00e9vky maj\u00ed v \u010desk\u00e9 kuchyni velmi dlouhou tradici a v\u00fdjimkou nen\u00ed ani kaldoun. Z\u00e1kladem t\u00e9to pol\u00e9vky jsou droby, kter\u00e9 stoj\u00ed nejen za silnou chut\u00ed dom\u00e1c\u00edho v\u00fdvaru, ale tak\u00e9 za n\u00e1zvem pokrmu, kter\u00fd byl odvozen z n\u011bmeck\u00e9ho v\u00fdrazu pro dr\u016fbky \u2013 die Kaldaunen. Je tu svat\u00fd Martin a s n\u00edm i svatomartinsk\u00e9 posv\u00edcen\u00ed. A proto\u017ee o posv\u00edcen\u00ed nesm\u00ed b\u00fdt ni\u010deho m\u00e1lo, stane se, \u017ee naopak dost zbyde. Pro\u010d zbyte\u010dn\u011b vyhazovat v\u00fdpek a v\u0161echny zbyte\u010dky z upe\u010den\u00e9 husy, kdy\u017e si m\u016f\u017eete ud\u011blat skv\u011bl\u00fd kaldoun?<\/p>\n

V kuchyn\u00edch na po\u010d\u00e1tku 20. stolet\u00ed nevl\u00e1dla jen Rettigov\u00e1. Velk\u00fd v\u011bhlas z\u00edskaly i kucha\u0159ky Marie Jank\u016f-Sandtnerov\u00e9 (1885\u20131946). Pro ty sahaly hospodyn\u011b leckdy mnohem \u010dast\u011bji ne\u017e po modlitebn\u00ed kn\u00ed\u017ece. Sandtnerky, jak je pojmenovala doba, tr\u016fnily na polic\u00edch a kredenc\u00edch v ka\u017ed\u00e9 rodin\u011b. Prost\u011b nesm\u011bly sch\u00e1zet \u017e\u00e1dn\u00e9 pan\u00ed domu.<\/p>\n

Pokud se chyst\u00e1te na 11. listopadu, tedy na svat\u00e9ho Martina uva\u0159it cel\u00e9 hus\u00ed menu, je kaldoun ide\u00e1ln\u00ed volba. Zkuste ho rovnou podle receptu slavn\u00e9 kucha\u0159ky Marie Jank\u016f-Sandtnerov\u00e9, kter\u00e1 jej ozna\u010duje \u010desk\u00fdm n\u00e1zvem – pol\u00e9vka z hus\u00edch dr\u016fbk\u016f. P\u0159ipravte si: 1 hus\u00ed dr\u016fbky, 8 dkg zeleniny, 4 dkg m\u00e1sla, 5 dkg hladk\u00e9 mouky, s\u016fl, \u00bd kv\u011bt\u00e1ku, 1 h\u0159ib, mlet\u00fd mu\u0161k\u00e1tov\u00fd kv\u011bt, zelenou petr\u017eelku a 1 dkg m\u00e1sla na h\u0159iby. Hus\u00ed krk, k\u0159\u00eddla a o\u010di\u0161t\u011bn\u00e9 dr\u016fbky dejte s o\u010di\u0161t\u011bnou a nakr\u00e1jenou zeleninou do osolen\u00e9 vody, uve\u010fte k varu a zvolna va\u0159te asi 1 a \u00be hodiny. Pak pol\u00e9vku proce\u010fte, zahust\u011bte ji sv\u011btlou j\u00ed\u0161kou, p\u0159idejte do n\u00ed na kosti\u010dky nakr\u00e1jen\u00e9 dr\u016fbky, rozebran\u00fd kv\u011bt\u00e1k, na m\u00e1sle udu\u0161en\u00e9 h\u0159\u00edbky a pol\u00e9vku je\u0161t\u011b dob\u0159e pova\u0159te. P\u0159ed pod\u00e1v\u00e1n\u00edm do n\u00ed zava\u0159te je\u0161t\u011b houskov\u00e9 knedl\u00ed\u010dky, mlet\u00fd mu\u0161k\u00e1tov\u00fd kv\u011bt a nasekanou zelenou petr\u017eelku. Na houskov\u00e9 knedl\u00ed\u010dky pot\u0159ebujete 3 dkg m\u00e1sla nebo 4 dkg morku, s\u016fl, 1 vejce, 10 dkg housky, 4 l\u017e\u00edce ml\u00e9ka, zelenou petr\u017eel a \u00bd dkg m\u00e1sla na tal\u00ed\u0159. Do m\u00e1sla um\u00edchan\u00e9ho se sol\u00ed p\u0159im\u00edchejte vejce, ml\u00e9ko, sekanou petr\u017eelku a podle pot\u0159eby strouhanou housku. Z t\u011bsta d\u011blejte hodn\u011b mal\u00e9 knedl\u00ed\u010dky, slo\u017ete je na m\u00e1slem pot\u0159en\u00fd tal\u00ed\u0159, na\u010de\u017e je polijte va\u0159\u00edc\u00ed pol\u00e9vkou, vlo\u017ete do ostatn\u00ed pol\u00e9vky a pova\u0159te 4-5 minut. Dobrou chu\u0165!<\/p>\n

Kaldaunenschlucker nebo Kaldaunenfresser (jedl\u00edci vnit\u0159nost\u00ed) se od konce st\u0159edov\u011bku hanliv\u011b \u0159\u00edkalo chud\u00fdm student\u016fm a u\u010denc\u016fm, kte\u0159\u00ed byli z\u00e1visl\u00ed na benefi\u010dn\u00edch ve\u0159ejn\u00fdch v\u00fdva\u0159ovn\u00e1ch. V nich se j\u00eddlo p\u0159ipravovalo z t\u011bch nejlevn\u011bj\u0161\u00edch surovin, a nejlevn\u011bj\u0161\u00edm masem byly vnit\u0159nosti.<\/p>\n

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

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

\n

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  Sv\u00e1tek <\/p>\n","protected":false},"author":2,"featured_media":327680,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[74],"tags":[],"jetpack_featured_media_url":"https:\/\/zakrasnejsivimperk.cz\/wp-content\/uploads\/2024\/11\/05\/ram-svatomartinske.jpg","_links":{"self":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/266779"}],"collection":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=266779"}],"version-history":[{"count":4,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/266779\/revisions"}],"predecessor-version":[{"id":327679,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/266779\/revisions\/327679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/media\/327680"}],"wp:attachment":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=266779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=266779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=266779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}