Sastojci (4 porcije): 500 g sveže mesnate paprike (zelene, žute ili mešane), 200 g kisele pavlake, 1 kašika soka od limuna ili jabukovog sirćeta, 1 mali čen belog luka (opciono), so po ukusu, prstohvat mlevenog crnog bibera (opciono).
Priprema:
1. Očistite paprike. Paprike operi, očisti od peteljki i semenki, pa iseci na tanke trake ili kockice.
2. Ako želiš blaži ukus i mekšu teksturu, paprike možeš kratko posoliti i ostaviti 5–10 minuta, zatim blago ocediti.
3. U posebnoj činiji pomešaj kiselu pavlaku sa limunovim sokom ili sirćetom.
4. Ako koristiš beli luk, sitno ga izgnječi ili izrendaj i umešaj u pavlaku.
5. Posoli po ukusu i, ako zeliš, dodaj malo bibera.
6. Dodaj papriku u pavlaku i pažljivo izmešaj da se svi komadi ravnomerno oblože.
7. Ohladi u frižideru 30 minuta pre serviranja da se ukusi povežu.
Saveti i varijacije:
- Ako solite papriku i cedite posle 5-10 minuta nemojte soliti kasnije.
- Ako želiš lakšu verziju, deo pavlake možeš zameniti jogurtom ili kiselim mlekom.
- Za puniji ukus dodaje se kašika majoneza ili malo slatke pavlake (kupovne) ili domace slatke mlečne pavlake sa većim procentom masti (20-30% m.m.)
- Za blaži ukus dodaje se kašika majoneza ili malo neutralne pavlake (kupovne) ili neutralne biljne pavlake bez dodatog šećera
- Uz svežu papriku možeš dodati i blago pečenu papriku, oljuštenu, za dublju aromu.
Upotreba:
- Odlicno kao namaz u tortiljama, hlebu ili sendvičima i rolnicama, palačinkama.
Opis
Klasična salata sa prostora Balkana, lagana, osvežavajuća i gotova za nekoliko minuta. Najčešće se služi kao prilog uz pečena jela, roštilj ili jednostavne obroke od krompira i testa. Ukus je blag, mlečno-kremast, sa prirodnom slatkoćom paprike.
Zdravstvene napomene
- Paprika je bogata vitaminom C, beta-karotenom i antioksidansima koji doprinose imunitetu i zdravlju kože.
- Kisela pavlaka obezbeđuje kalcijum i mlečne proteine, ali i zasićene masti, pa se umerena količina preporučuje osobama koje paze na unos masnoća.
- Dodavanje limunovog soka poboljšava apsorpciju minerala i daje osvežavajuću notu jelu.
Ingredients (4 servings): 500 g of meaty fresh bell pepper (green, yellow or mixed), 200 g of sour cream, 1 tablespoon of lemon juice or apple cider vinegar, 1 small clove of garlic (optional), salt to taste, a pinch of ground black pepper (optional).
Preparation:
1. Clean the peppers. Wash the peppers, remove stems and seeds, then cut into thin strips or cubes.
2. If you want a milder taste and a softer texture, you can briefly salt the peppers and leave them for 5-10 minutes, then drain them slightly.
3. In a separate bowl, mix sour cream with lemon juice or vinegar.
4. If you use garlic, finely crush or grate it and mix it into the sour cream.
5. Add salt to taste and, if you wish, add some pepper.
6. Add the paprika (peppers) to the sour cream and mix carefully so that all the pieces are evenly coated.
7. Cool in the fridge for 30 minutes before serving to combine the flavors.
Tips and variations:
- If you are adding salt at the beginning and draining, don't add salt later.
- If you want a lighter version, you can replace part of the sour cream with buttermilk or yogurt - sour milk.
- For a fuller taste, add a spoonful of mayonnaise or a little heavy cream (stores bought) or homemade heavy milk cream, with a higher percentage of fat (20-30% m.m.)
- For a milder taste, add a spoonful of mayonnaise or a little neutral cream (store bought) or neutral plant cream without added sugar
- Along with fresh pepper, you can also add lightly roasted pepper, peeled, for a deeper aroma.
Using:
- Great as a spread in tortillas, breads or sandwiches and wraps, crepes.
Description
Classic salad from the Balkans, light, refreshing and ready in a few minutes. It is most often served as a side dish with baked dishes, barbecue or simple meals made of potatoes and dough. The taste is mild, milky and creamy, with the natural sweetness of paprika - pepper.
Health notes
- Paprika is rich in vitamin C, beta-carotene and antioxidants that contribute to immunity and skin health.
- Sour cream provides calcium and milk proteins, but also saturated fat, so a moderate amount is recommended for people who watch their fat intake.
- Adding lemon juice improves the absorption of minerals and gives a refreshing note to the dish.
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