{"id":24434,"date":"2024-12-13T08:00:48","date_gmt":"2024-12-13T06:00:48","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=24434"},"modified":"2025-10-02T09:50:39","modified_gmt":"2025-10-02T07:50:39","slug":"zaprska-za-sarmu","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=24434","title":{"rendered":"Zapr\u0161ka za sarmu"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24435\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu.jpg\" alt=\"\" width=\"594\" height=\"396\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu.jpg 594w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-576x384.jpg 576w\" sizes=\"auto, (max-width: 594px) 100vw, 594px\" \/><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Zapr\u0161ka za sarmu<\/h2>\n\n\n\n<p>Sarma se kuha u prosjeku oko 2 sata ili malo vi\u0161e. U pravilu se sarma sla\u017ee u lonac, te se prelije hladnom vodom i lagano zagrijava dok ne proklju\u010da. Potom se treba smanjiti temperaturu i kuhati oko 2 sata ili vi\u0161e. Kada je sarma skoro gotova, najbolje bi bilo izvaditi \u017elicu teku\u0107ine u kojoj se kuha sarma i probati kako biste vidjeli kakav je okus i slano\u0107a. Na okus teku\u0107ine \u0107e utjecati kiselost kupusa, ostali dodani sastojci, kao i to da li ste sarmu kuhali sa suhim mesom ili bez. Kada tu teku\u0107inu probate vidjet \u0107ete koliko je slana i koliko soli treba dodati u zapr\u0161ku. No, nemojte se iznenaditi ako uop\u0107e ne treba dodavati soli budu\u0107i da slanost iz kupusa koja se ispusti tijekom kuhanja sarme \u010desto mo\u017ee biti dovoljna. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kada pripremiti zapr\u0161ku za sarmu?<\/h3>\n\n\n\n<p>Dakle kada su pro\u0161la oko 2 sata kuhanja sarme pripremite zapr\u0161ku.&nbsp; Sarmu nemojte je isklju\u010diti nego ostavite na laganoj temperaturi da kuha dok pripremite zapr\u0161ku.<\/p>\n\n\n\n<p>Postoji nekoliko varijanti zapr\u0161ki za sarmu, sve su jednako dobre, radi se o nijansama koje ovise o ukusu ili na \u0161to ste naviknuli, ili kako bi rekle moja mama i baka, napravi onu koja ti se najvi\u0161e svi\u0111a ili ti djeluje najlak\u0161e.<\/p>\n\n\n\n<p>Ukoliko ne planirate svu sarmu odmah, odnosno sljede\u0107i dan jesti, mo\u017eete dio odvojiti i zamrznuti, u tom slu\u010daju je bolje to napraviti prije nego \u0161to napravite zapr\u0161ku i dodate u sarmu. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zapr\u0161ka za sarmu &#8211; osnovni recept<\/h3>\n\n\n\n<p>&#8211; malo ulja ili masti<br>&#8211; \u017elica bra\u0161na (ju\u0161na odnosno velika \u017elica)<br>&#8211; pola \u010dajne \u017eli\u010dice crvene paprike<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>soli po potrebi, ako vam se \u010dini da teku\u0107inu u sarmi treba dodatno zasoliti<\/li>\n<\/ul>\n\n\n\n<p>Na tavu ili u mali lonac uliti ulje, te ga zagrijati. Na njega dodati \u017elicu bra\u0161na koje pr\u017eite dok ne dobije zlatno \u017eutu boju. Dodati crvenu papriku, nastaviti mije\u0161ati. Kada se to dvoje sjedini istresti u sarmu. Nakon toga neka sarma kuha jo\u0161 desetak minuta.<\/p>\n\n\n\n<p>Ukoliko ste po\u010detnik sa zapr\u0161kama, mo\u017eete kad se bra\u0161no i crvena paprika sjedine, i kada bi ste zapr\u0161ku trebali dodati u lonac sa sarmom, umjesto toga u zapr\u0161ku dodati jedan do dva decilitra teku\u0107ine iz sarme, te nastaviti mije\u0161ati. Na taj \u0107e na\u010din zapr\u0161ka dobiti rje\u0111u konzistenciju, ali \u0107e biti manja mogu\u0107nost da se zapr\u0161ka prilikom dolijevanja u saru zgruda. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zapr\u0161ka za sarmu &#8211; varijanta 2<\/h3>\n\n\n\n<p>\u2013 malo ulja<br>\u2013 \u017elica bra\u0161na<br>\u2013 pola \u010dajne \u017eli\u010dice crvene paprike<br>\u2013 pola \u0161alice vode (mo\u017eete obi\u010dne vode ili odvojiti pola \u0161alice vode iz sarme)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>soli po potrebi, ali provjerite slanost teku\u0107ine u sarmi<\/li>\n<\/ul>\n\n\n\n<p>Zagrijati ulje te na njega dodati \u017elicu bra\u0161na. Popr\u017eiti bra\u0161no, te kad ono dobije zla\u0107anu boju dodati crvenu papriku, izmije\u0161ati s bra\u0161nom i u to doliti oko pola \u0161alice vode. Nastavite mije\u0161ati. Kada zapr\u0161ka proklju\u010da dodajte je u lonac sa sarmom. Nastaviti kuhati sarmu jo\u0161 deset minuta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zapr\u0161ka za sarmu &#8211; varijanta 3<\/h3>\n\n\n\n<p>\u2013 malo ulja<br>\u2013 \u017elica bra\u0161na<br>&#8211; malo crvene paprike<br>&#8211; par \u017elica vode (mo\u017eete obi\u010dne vode ili odvojiti par \u017elica vode iz sarme)<br>&#8211; \u017eli\u010dica sos paradajza \/ raj\u010dice ili ke\u010dapa<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>soli po potrebi<\/li>\n<\/ul>\n\n\n\n<p>Zagrijati ulje te na njega dodati bra\u0161no i malo pr\u017eiti dok ne dobije zlatnu boju. Dodati crvenu papriku, a zatim i vodu. Dodati sos paradajz i mije\u0161ati dok se sve ne sjedini. Kada proklju\u010da dodati zapr\u0161ku u sarmu.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zapr\u0161ka za sarmu &#8211; varijanta 4<\/h3>\n\n\n\n<p>&#8211; pola \u017eli\u010dice crvene paprike<br>\u2013 \u017elica bra\u0161na (najbolje o\u0161tro bra\u0161no)<br>&#8211; pola \u0161alice hladne vode<br>&#8211; \u017eli\u010dica sos paradajza \/ koncentrata od raj\u010dice \/ ke\u010dapa<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>sol (ukoliko teku\u0107ina u kojoj se kuha sarma nije dovoljno slana)<\/li>\n<\/ul>\n\n\n\n<p>U pola \u0161alice hladne vode dodati bra\u0161no (najbolje o\u0161tro bra\u0161no), crvenu papriku, ako \u017eelite dodati sos paradajz \/ koncentrat od raj\u010dice \/ ke\u010dap. Sve to dobro izmije\u0161ati u \u0161alici s vodom.<br>Tako dobro izmije\u0161ano bez imalo grudica u \u0161alici istresti u sarmu. Pustiti sarmu da kuha jo\u0161 sa zapr\u0161kom oko 10-15 minuta.<\/p>\n\n\n\n<p><strong>Pro\u010ditajte i:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"gHtRXiCGE0\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=13101\">Sarma od kiselog kupusa<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Sarma od kiselog kupusa&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=13101&#038;embed=true#?secret=m073Rv4qHC#?secret=gHtRXiCGE0\" data-secret=\"gHtRXiCGE0\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"XV3lRuC1XZ\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=24424\">Bosanska sarma<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Bosanska sarma&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=24424&#038;embed=true#?secret=sjlLk6rIRJ#?secret=XV3lRuC1XZ\" data-secret=\"XV3lRuC1XZ\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-recepti wp-block-embed-recepti\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"q3iiCJBk8q\"><a href=\"https:\/\/www.recepti.covermagazin.com\/?p=24439\">Doma\u0107a sarma sa suhim mesom<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Doma\u0107a sarma sa suhim mesom&#8221; &#8212; Recepti\" src=\"https:\/\/www.recepti.covermagazin.com\/?p=24439&#038;embed=true#?secret=FyBlg7igni#?secret=q3iiCJBk8q\" data-secret=\"q3iiCJBk8q\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Recept poslala: M.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-2.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-2.jpg\" alt=\"\" class=\"wp-image-24436\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-2.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-2-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-2-150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-2-576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-1.jpg\" alt=\"\" class=\"wp-image-24437\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-1.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-1-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-1-150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Zapr\u0161ka-za-sarmu-1-576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Zapr\u0161ka za sarmu Sarma se kuha u prosjeku oko 2 sata ili malo vi\u0161e. U pravilu se sarma sla\u017ee u lonac, te se prelije hladnom vodom i lagano zagrijava dok ne proklju\u010da. Potom se treba smanjiti temperaturu i kuhati oko 2 sata ili vi\u0161e. Kada je sarma skoro gotova, najbolje bi bilo izvaditi \u017elicu teku\u0107ine [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":24435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34,1],"tags":[631,685,382,596],"class_list":["post-24434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korisni_savjeti","category-uncategorized","tag-bosanski-recepti","tag-domaci-recepti","tag-kuharica","tag-sarma"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/24434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24434"}],"version-history":[{"count":7,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/24434\/revisions"}],"predecessor-version":[{"id":29377,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/24434\/revisions\/29377"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/24435"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}