[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.demus.cz\/historie-bramboroveho-salatu\/#Article","mainEntityOfPage":"https:\/\/www.demus.cz\/historie-bramboroveho-salatu\/","headline":"Historie bramborov\u00e9ho sal\u00e1tu","name":"Historie bramborov\u00e9ho sal\u00e1tu","description":"Bez bramborov\u00e9ho sal\u00e1tu si z\u0159ejm\u011b nikdo z n\u00e1s nedovede \u0161t\u011bdrove\u010dern\u00ed ve\u010de\u0159i p\u0159edstavit. Studen\u00fd a ule\u017eel\u00fd sal\u00e1t ke sma\u017een\u00e9 ryb\u011b \u010di \u0159\u00edzku zkr\u00e1tka dokonale sedne. Zaru\u010den\u00fdch […]","datePublished":"2022-12-24","dateModified":"2022-12-24","author":{"@type":"Person","@id":"https:\/\/www.demus.cz\/author\/#Person","name":"","url":"https:\/\/www.demus.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/f2ab007ed309e3d84abcf4139c5580b2bc94c721f9294eeb027f25de56e0a35e?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/f2ab007ed309e3d84abcf4139c5580b2bc94c721f9294eeb027f25de56e0a35e?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"demus.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.demus.cz\/wp-content\/uploads\/christmas-791110_640_1.jpg","url":"https:\/\/www.demus.cz\/wp-content\/uploads\/christmas-791110_640_1.jpg","height":0,"width":0},"url":"https:\/\/www.demus.cz\/historie-bramboroveho-salatu\/","about":["\u017divotn\u00ed styl"],"wordCount":384,"articleBody":"Bez bramborov\u00e9ho sal\u00e1tu si z\u0159ejm\u011b nikdo z n\u00e1s nedovede \u0161t\u011bdrove\u010dern\u00ed ve\u010de\u0159i p\u0159edstavit. Studen\u00fd a ule\u017eel\u00fd sal\u00e1t ke sma\u017een\u00e9 ryb\u011b \u010di \u0159\u00edzku zkr\u00e1tka dokonale sedne. Zaru\u010den\u00fdch recept\u016f na ten „nejlep\u0161\u00ed“ najdete nespo\u010det. V\u00fdhoda bramborov\u00e9ho sal\u00e1tu je toti\u017e v jeho variabilit\u011b, kdy si ka\u017ed\u00fd m\u016f\u017ee p\u0159idat suroviny, kter\u00e9 m\u00e1 nejrad\u011bji. N\u011bkdo tedy d\u00e1v\u00e1 sal\u00e1m, jin\u00fd kuku\u0159ici a dal\u0161\u00ed vynech\u00e1 vaj\u00ed\u010dka. V klasick\u00e9 podob\u011b ale t\u00e9m\u011b\u0159 v\u017edy najdete brambory, celer, mrkev, hr\u00e1\u0161ek, sterilovan\u00e9 okurky a majon\u00e9zu.\u00a0Neexistuje ten jedin\u00fd spr\u00e1vn\u00fd recept na bramborov\u00fd sal\u00e1t, d\u016fle\u017eit\u00e9 je, aby v\u00e1m a va\u0161\u00ed rodin\u011b chutnal.Ale odkud se vlastn\u011b vzal? Takov\u00fd prad\u011bde\u010dek na\u0161eho bramborov\u00e9ho sal\u00e1tu sah\u00e1 a\u017e do carsk\u00e9ho Ruska poloviny 19. stolet\u00ed. Tamn\u00ed \u0161\u00e9fkucha\u0159 p\u0159ipravoval pro sv\u00e9 hosty luxusn\u00ed a drah\u00fd sal\u00e1t z va\u0159en\u00fdch brambor, majon\u00e9zy, sterilovan\u00fdch okurek a tak\u00e9 t\u0159eba kavi\u00e1ru a aspiku. Z na\u0161\u00ed kotliny mus\u00edme zm\u00ednit i kucha\u0159ku Magdalenu Dobromilu Rettigovou, kter\u00e1 ve sv\u00e9 kucha\u0159ce z roku 1826 popsala recept na „m\u00edchan\u00fd sal\u00e1t zem\u010d\u00e1tkov\u00fd“. Ov\u0161em nebyla to \u017e\u00e1dn\u00e1 lah\u016fdka jako zn\u00e1me dnes. Slavn\u00e1 kucha\u0159ka radila sm\u00edchat zbytky, nap\u0159\u00edklad koroptve \u010di uzen\u00fd jazyk s bramborami, cibul\u00ed a majon\u00e9zou. V podstat\u011b \u0161lo o jak\u00fdsi sal\u00e1t ze zbytk\u016f dopln\u011bn\u00fd o brambory.\u00a0V roce 1924 popsala kucha\u0159ka Marie Jank\u016f Sandtnerov\u00e1 recept na bramborov\u00fd sal\u00e1t, kter\u00fd se pod\u00e1val o \u0160t\u011bdr\u00fd ve\u010der k ryb\u011b. Jen m\u00edsto majon\u00e9zy se zal\u00edval hov\u011bz\u00edm v\u00fdvarem.Tajn\u00e9 f\u00edgle, aby byl v\u00e1\u0161 bramborov\u00fd sal\u00e1t nezapomenuteln\u00fd:na sal\u00e1t se nejv\u00edce hod\u00ed brambory varn\u00e9ho typu A (B a C by se mohly rozpadat)brambory (p\u0159ibli\u017en\u011b stejn\u011b velk\u00e9) va\u0159te ve slupce a loupejte je a\u017e po vychladnut\u00ed (klidn\u011b a\u017e druh\u00fd den)hotov\u00fd sal\u00e1t dejte vychladit do lednice a pod\u00e1vejte a\u017e druh\u00fd den. Chut\u011b se hezky pospojuj\u00ed a sal\u00e1t bude p\u0159\u00edjemn\u011b ule\u017eel\u00fdpro odleh\u010den\u011bj\u0161\u00ed verzi m\u016f\u017eete m\u00edsto majon\u00e9zy pou\u017e\u00edt b\u00edl\u00fd selsk\u00fd jogurt a smetanu                                                                                                                                                                                                                                                                                                                                                                                        3\/5 - (5 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Historie bramborov\u00e9ho sal\u00e1tu","item":"https:\/\/www.demus.cz\/historie-bramboroveho-salatu\/#breadcrumbitem"}]}]