• Peti

Sheep cheese barley groats

Bryndzové krúpy




Kto by povedal, že by som niekedy skombinovala krúpy s bryndzou. Tento recept si robím už dlhé roky, keď dostanem chuť na bryndzové halušky, ale potrebujem pauzu od múky, nastúpi tento variant. Pre milovníkov krúp je tento recept ako vyšitý. Milujeme ho nielen mi doma, ale všetci, čo ho niekedy vyskúšali. Recept je rýchly, takže sobotný obed máte urobený do pol hodinky.


Potrebujeme:


1 hrnček krúp

250 g bryndze

150 ml kyslej smotany (alebo podľa chuti)

kus slaninky

soľ

mladú cibuľku


Postup:

Krúpy umyjeme a uvaríme v osolenej vode. Pridala som približne 2 malé lyžičky soli. Vody som dala tak, aby bolo od krúp na výšku jedného článku môjho malíčka :D. Varíme zakryté približne 20 minút, kým sa voda nevyparí. Kontrolujeme.

Zatiaľ si nakrájame slaninku a opečieme na panvici. Bryndzu a smotanu si zmiešane, pridáme soľ keď treba. Keď sú krúpy uvarené, zmiešame ich s bryndzou a smotanou, so slaninkou aj s výpekom. Dochutíme mladou cibuľkou a šup šup jesť. Najlepšie chutia čerstvé, ale ani po ohreve im nič nechýba. Dobrú chuť.


Who would say that I would ever combine groats with sheep cheese. I have been doing this recipe for many years, when I get a taste for sheep cheese dumplings, but I need a break from flour, this option comes. For hail lovers, this recipe is embroidered. We love him not only at home, but everyone who has ever tried it. The recipe is fast, so Saturday lunch is done in half an hour. We need: 1 cup groats 250 g sheep cheese 150 ml sour cream (or to taste) piece of bacon salt young onion Approach: The groats are washed and boiled in salted water. I added approximately 2 teaspoons of salt. I gave the water so that it was from hail to the height of one of my little finger: D. Cook covered for approximately 20 minutes until the water evaporates. We control. Meanwhile cut the bacon and fry in a pan. Sheep cheese and cream mixed together, add salt when needed. When the groats are cooked, mix them with sheep cheese and cream, bacon and roast. Season with a young onion and peel the peel to eat. The best tastes are fresh, but even after heating they do not miss anything. Bon appetite.



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