{"id":3751,"date":"2021-03-31T15:26:30","date_gmt":"2021-03-31T13:26:30","guid":{"rendered":"https:\/\/instytutpolski.pl\/bratislava\/?p=3751"},"modified":"2021-04-08T07:51:23","modified_gmt":"2021-04-08T05:51:23","slug":"vesele-alleluja-polske-velkonocne-tradicie-a-jedla","status":"publish","type":"post","link":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/","title":{"rendered":"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1"},"content":{"rendered":"\n<figure class=\"wp-block-video\"><video controls src=\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/Vesele-Alleluja.mp4\"><\/video><\/figure>\n\n\n\n<p>Mil\u00ed priatelia,<\/p>\n\n\n\n<p>\u017eel\u00e1me v\u00e1m pokojn\u00e9 pre\u017eitie ve\u013ekono\u010dn\u00fdch sviatkov, ve\u013ea zdravia, radosti, spokojnosti a pohody. Pevne ver\u00edme, \u017ee pandemick\u00e1 situ\u00e1cia sa \u010doskoro zlep\u0161\u00ed a&nbsp;budeme sa m\u00f4c\u0165 stretn\u00fa\u0165 na \u010fal\u0161\u00edch na\u0161ich podujatiach.<\/p>\n\n\n\n<p><em>Vedenie a pracovn\u00edci<\/em> <em>Po\u013esk\u00e9ho in\u0161tit\u00fatu v Bratislave<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator\" \/>\n\n\n\n<p>Magaz\u00edn zahrani\u010dn\u00fdch spravodajcov <strong>\u0160t\u00fadio svet<\/strong> na R\u00e1diu Slovensko prinesie na Bielu sobotu <strong>3. apr\u00edla o&nbsp;10:05<\/strong> rel\u00e1ciu o&nbsp;typick\u00fdch po\u013esk\u00fdch ve\u013ekono\u010dn\u00fdch trad\u00edci\u00e1ch a&nbsp;zvykoch po\u010das ve\u013ekono\u010dn\u00e9ho trojdnia, ale aj o&nbsp;oblieva\u010dke na Ve\u013ekono\u010dn\u00fd pondelok. Okrem toho sa dozviete aj nieko\u013eko zauj\u00edmavost\u00ed o&nbsp;ve\u013ekono\u010dn\u00fdch jedl\u00e1ch \u2013 a&nbsp;ak na ne dostanete chu\u0165, tu priklad\u00e1me recepty.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>Po\u013esk\u00e1 gastron\u00f3mia na Ve\u013ek\u00fa noc<\/strong><\/p>\n\n\n\n<p><strong>Chrenov\u00e1 polievka<\/strong><\/p>\n\n\n\n<p>Zrejme neexistuje po\u013esk\u00e1 dom\u00e1cnos\u0165, v&nbsp;ktorej by na ve\u013ekono\u010dnom stole ch\u00fdbal chren. Je neodmyslite\u013enou s\u00fa\u010das\u0165ou ve\u013ekono\u010dn\u00e9ho ko\u0161\u00edka s&nbsp;jedlom, no pou\u017e\u00edva sa nielen ako tradi\u010dn\u00e1 pr\u00edsada do \u00faden\u00edn a&nbsp;klob\u00e1s, ale var\u00ed sa z&nbsp;neho aj chrenov\u00e1 polievka.<\/p>\n\n\n\n<p><strong>Ingrediencie<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Voda po vyvarenej \u00fadenine (\u0161unka, slanina)<\/li><li>\u010cerstv\u00fd kore\u0148 chrenu (polievka mus\u00ed ma\u0165 intenz\u00edvnu chrenov\u00fa chu\u0165, mno\u017estvo kore\u0148a chrenu je potrebn\u00e9 prisp\u00f4sobi\u0165 ve\u013ekosti hrnca)<\/li><li>R\u00f4zne \u00faden\u00e9 produkty: \u0161unka, slanina, klob\u00e1sa<\/li><li>Vaj\u00ed\u010dka natvrdo<\/li><li>Kysl\u00e9 mlieko<\/li><li>So\u013e, korenie<\/li><li>Smotana (30 \u2013 33 %)<\/li><\/ul>\n\n\n\n<p><strong>Postup<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Naj\u0165a\u017e\u0161ou \u00falohou je postr\u00fahanie chrenu. Je potrebn\u00e9 necha\u0165 ho na noc vo vode, a&nbsp;n\u00e1sledne o\u0161\u00fapa\u0165. Ke\u010f\u017ee chren m\u00e1 intenz\u00edvnu, \u0161tip\u013eav\u00fa a&nbsp;dr\u00e1\u017ediv\u00fa v\u00f4\u0148u, je potrebn\u00e9 ho str\u00faha\u0165 opatrne, najlep\u0161ie vo vonkaj\u0161om prostred\u00ed.<\/li><li>Postr\u00fahan\u00fd chren prid\u00e1vame do vopred pripraven\u00e9ho v\u00fdvaru po \u00fadenin\u00e1ch, var\u00edme okolo 20 min\u00fat.<\/li><li>R\u00f4zne druhy \u00faden\u00edn kr\u00e1jame na kocky a&nbsp;prid\u00e1vame do variacej sa polievky.<\/li><li>Vaj\u00ed\u010dka nakr\u00e1jame na v\u00e4\u010d\u0161ie kocky alebo polmesia\u010dky a&nbsp;prid\u00e1vame do variacej sa polievky.<\/li><li>Kysl\u00e9 mlieko prid\u00e1vame ly\u017eicou do variacej sa polievky tak, aby vznikali hrudky.<\/li><li>Posol\u00edme a&nbsp;pokoren\u00edme pod\u013ea chuti (so so\u013eou v\u0161ak opatrne, samotn\u00fd v\u00fdvar po \u00fadenine m\u00f4\u017ee by\u0165 dostato\u010dne slan\u00fd).<\/li><li>S\u0165ahujeme z&nbsp;oh\u0148a.<\/li><li>Nakoniec prid\u00e1me smotanu na dochutenie, ktorej \u00falohou je zjemni\u0165 v\u00f4\u0148u polievky.<\/li><li>Polievka by mala ma\u0165 dos\u0165 hust\u00fa konzistenciu.<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\" \/>\n\n\n\n<p><strong>Ve\u013ekono\u010dn\u00fd mazurek<\/strong><\/p>\n\n\n\n<p>Ve\u013ekono\u010dn\u00fd \u201emazurek\u201c je tradi\u010dn\u00fd po\u013esk\u00fd kol\u00e1\u010d, ktor\u00fd nem\u00f4\u017ee ch\u00fdba\u0165 na \u017eiadnom ve\u013ekono\u010dnom stole. N\u00e1zov tejto poch\u00fa\u0165ky pravdepodobne poch\u00e1dza od slova \u201eMazur\u201c (teda obyvate\u013e regi\u00f3nu Mazovska), ke\u010f\u017ee kol\u00e1\u010d bol v&nbsp;tomto regi\u00f3ne ve\u013emi popul\u00e1rny. Do Po\u013eska sa mazurek dostal pravdepodobne z&nbsp;\u010falek\u00e9ho Turecka, pri\u010dom prv\u00e9 mazurky sa na po\u013esk\u00fdch stoloch za\u010dali objavova\u0165 v&nbsp;17. storo\u010d\u00ed. A&nbsp;hoci receptov na tradi\u010dn\u00fd mazurek je to\u013eko, \u010do gazd\u00edn, jedna vec je ist\u00e1 \u2013 ve\u013ekono\u010dn\u00fd mazurek mus\u00ed by\u0165 sladk\u00fd ako odmena za striedmos\u0165 a odriekanie charakteristick\u00e9 pre p\u00f4st. Tradi\u010dn\u00e9 mazurky s\u00fa zn\u00e1me v\u010faka svojmu krehk\u00e9mu korpusu a&nbsp;ve\u013emi, ve\u013emi sladkej karamelovo-smotanovej poleve. Tradi\u010dn\u00fd ve\u013ekono\u010dn\u00fd mazurek mus\u00ed by\u0165 tie\u017e pekne ozdoben\u00fd: orie\u0161kami, su\u0161en\u00fdm ovoc\u00edm \u010di dokonca d\u017eemom.<\/p>\n\n\n\n<p><strong>Ingrediencie na krehk\u00fd korpus<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g masla<\/li><li>100 g pr\u00e1\u0161kov\u00e9ho cukru<\/li><li>2 \u017e\u013atka<\/li><li>250 g m\u00faky<\/li><\/ul>\n\n\n\n<p><strong>Pr\u00edprava korpusu<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Maslo vy\u0161\u013eah\u00e1me s&nbsp;pr\u00e1\u0161kov\u00fdm cukrom a&nbsp;\u017e\u013atkami<\/li><li>Preosejeme m\u00faku a&nbsp;zmie\u0161ame s&nbsp;maslovou hmotou<\/li><li>Vymiesime cesto a&nbsp;vyformujeme z&nbsp;neho gu\u013eu<\/li><li>Cesto zabal\u00edme do potravin\u00e1rskej f\u00f3lie<\/li><li>Na hodinu ho odlo\u017e\u00edme do chladni\u010dky<\/li><li>N\u00e1sledne vyberieme cesto z&nbsp;chladni\u010dky, odstr\u00e1nime f\u00f3liu a&nbsp;rovnomerne ho rozva\u013ek\u00e1me<\/li><li>Cesto vlo\u017e\u00edme do maslom vymastenej formy<\/li><li>Rovnomerne rozlo\u017e\u00edme cel\u00e9 cesto vo forme, pri\u010dom jeho kraje musia pre\u010dnieva\u0165 do v\u00fd\u0161ky okolo 1 cm<\/li><li>Pe\u010dieme okolo 15 min\u00fat pri teplote 190\u00b0C<\/li><li>Ke\u010f sa kol\u00e1\u010d upe\u010die dozlatista, vyberieme ho z&nbsp;r\u00fary a n\u00e1sledne nech\u00e1me vychladn\u00fa\u0165<\/li><\/ol>\n\n\n\n<p><strong>Ingrediencie na karamelovo-smotanov\u00fa polevu<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 ml smotany 36%<\/li><li>1\/2 poh\u00e1ru cukru<\/li><\/ul>\n\n\n\n<p><strong>Pr\u00edprava polevy na mazurek<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\" type=\"1\"><li>Smotanu a&nbsp;cukor var\u00edme za st\u00e1leho mie\u0161ania<\/li><li>Var\u00edme na malom ohni, k\u00fdm hmota zhustne a&nbsp;nadobudne karamelov\u00fa farbu<\/li><li>Stiahneme z&nbsp;oh\u0148a a&nbsp;po\u010dk\u00e1me, k\u00fdm hmota vychladne<\/li><li>Natrieme korpus mazurka<\/li><li>Prizdob\u00edme su\u0161en\u00fdm ovoc\u00edm a orie\u0161kami, v\u010faka \u010domu vznikaj\u00fa ve\u013ekono\u010dn\u00e9 ornamenty symbolizuj\u00face bahniatka, pri\u010dom na mazurkoch \u010dasto n\u00e1jdeme aj n\u00e1pis \u201eAlleluja!\u201c<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Mil\u00ed priatelia, \u017eel\u00e1me v\u00e1m pokojn\u00e9 pre\u017eitie ve\u013ekono\u010dn\u00fdch sviatkov, ve\u013ea zdravia, radosti, spokojnosti a pohody. Pevne ver\u00edme, \u017ee pandemick\u00e1 situ\u00e1cia sa \u010doskoro zlep\u0161\u00ed a&nbsp;budeme sa m\u00f4c\u0165 stretn\u00fa\u0165 na \u010fal\u0161\u00edch na\u0161ich podujatiach. Vedenie a pracovn\u00edci Po\u013esk\u00e9ho in\u0161tit\u00fatu v Bratislave Magaz\u00edn zahrani\u010dn\u00fdch spravodajcov \u0160t\u00fadio svet na R\u00e1diu Slovensko prinesie na Bielu sobotu 3. apr\u00edla o&nbsp;10:05 rel\u00e1ciu o&nbsp;typick\u00fdch po\u013esk\u00fdch [&hellip;]<\/p>\n","protected":false},"author":117,"featured_media":3752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[60],"tags":[],"class_list":["post-3751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuality"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1 - Instytut Polski w Bratys\u0142awie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1 - Instytut Polski w Bratys\u0142awie\" \/>\n<meta property=\"og:description\" content=\"Mil\u00ed priatelia, \u017eel\u00e1me v\u00e1m pokojn\u00e9 pre\u017eitie ve\u013ekono\u010dn\u00fdch sviatkov, ve\u013ea zdravia, radosti, spokojnosti a pohody. Pevne ver\u00edme, \u017ee pandemick\u00e1 situ\u00e1cia sa \u010doskoro zlep\u0161\u00ed a&nbsp;budeme sa m\u00f4c\u0165 stretn\u00fa\u0165 na \u010fal\u0161\u00edch na\u0161ich podujatiach. Vedenie a pracovn\u00edci Po\u013esk\u00e9ho in\u0161tit\u00fatu v Bratislave Magaz\u00edn zahrani\u010dn\u00fdch spravodajcov \u0160t\u00fadio svet na R\u00e1diu Slovensko prinesie na Bielu sobotu 3. apr\u00edla o&nbsp;10:05 rel\u00e1ciu o&nbsp;typick\u00fdch po\u013esk\u00fdch [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/\" \/>\n<meta property=\"og:site_name\" content=\"Instytut Polski w Bratys\u0142awie\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-31T13:26:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-08T05:51:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"974\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"miaram\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisane przez\" \/>\n\t<meta name=\"twitter:data1\" content=\"miaram\" \/>\n\t<meta name=\"twitter:label2\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minuty\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"event\",\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/\",\"url\":\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/\",\"name\":\"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1\",\"isPartOf\":{\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#primaryimage\"},\"image\":[\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg\",\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-300x114.jpg\",\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-1024x390.jpg\",\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg\"],\"thumbnailUrl\":\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg\",\"datePublished\":\"2021-03-31T13:26:30+02:00\",\"dateModified\":\"2021-04-08T05:51:23+02:00\",\"author\":{\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/#\/schema\/person\/6e9b1a6765c0dd9099bb31128bfec1a2\"},\"breadcrumb\":{\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#breadcrumb\"},\"inLanguage\":\"pl-PL\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/\"]}],\"@context\":\"https:\/\/schema.org\",\"startDate\":\"2021-04-02\",\"endDate\":\"2021-04-02\",\"eventStatus\":\"EventScheduled\",\"eventAttendanceMode\":\"OfflineEventAttendanceMode\",\"location\":{\"@type\":\"place\",\"name\":\"\",\"address\":\"\",\"geo\":{\"@type\":\"GeoCoordinates\",\"latitude\":\"\",\"longitude\":\"\"}},\"description\":\"Mil\u00ed priatelia,\\n\u017eel\u00e1me v\u00e1m pokojn\u00e9 pre\u017eitie ve\u013ekono\u010dn\u00fdch sviatkov, ve\u013ea zdravia, radosti, spokojnosti a pohody. Pevne ver\u00edme, \u017ee pandemick\u00e1 situ\u00e1cia sa \u010doskoro zlep\u0161\u00ed a budeme sa m\u00f4c\u0165 stretn\u00fa\u0165 na \u010fal\u0161\u00edch na\u0161ich podujatiach.\\nVedenie a pracovn\u00edci Po\u013esk\u00e9ho in\u0161tit\u00fatu v Bratislave\\nMagaz\u00edn zahrani\u010dn\u00fdch spravodajcov \u0160t\u00fadio svet na R\u00e1diu Slovensko prinesie na Bielu sobotu 3. apr\u00edla o 10:05 rel\u00e1ciu o typick\u00fdch po\u013esk\u00fdch ve\u013ekono\u010dn\u00fdch trad\u00edci\u00e1ch a zvykoch po\u010das ve\u013ekono\u010dn\u00e9ho trojdnia, ale aj o oblieva\u010dke na Ve\u013ekono\u010dn\u00fd pondelok. Okrem toho sa dozviete aj nieko\u013eko zauj\u00edmavost\u00ed o ve\u013ekono\u010dn\u00fdch jedl\u00e1ch \u2013 a ak na ne dostanete chu\u0165, tu priklad\u00e1me recepty.\\nPo\u013esk\u00e1 gastron\u00f3mia na Ve\u013ek\u00fa noc\\nChrenov\u00e1 polievka\\nZrejme neexistuje po\u013esk\u00e1 dom\u00e1cnos\u0165, v ktorej by na ve\u013ekono\u010dnom stole ch\u00fdbal chren. Je neodmyslite\u013enou s\u00fa\u010das\u0165ou ve\u013ekono\u010dn\u00e9ho ko\u0161\u00edka s jedlom, no pou\u017e\u00edva sa nielen ako tradi\u010dn\u00e1 pr\u00edsada do \u00faden\u00edn a klob\u00e1s, ale var\u00ed sa z neho aj chrenov\u00e1 polievka.\\nIngrediencie\\nVoda po vyvarenej \u00fadenine (\u0161unka, slanina)\u010cerstv\u00fd kore\u0148 chrenu (polievka mus\u00ed ma\u0165 intenz\u00edvnu chrenov\u00fa chu\u0165, mno\u017estvo kore\u0148a chrenu je potrebn\u00e9 prisp\u00f4sobi\u0165 ve\u013ekosti hrnca)R\u00f4zne \u00faden\u00e9 produkty: \u0161unka, slanina, klob\u00e1saVaj\u00ed\u010dka natvrdoKysl\u00e9 mliekoSo\u013e, korenieSmotana (30 \u2013 33 %)\\nPostup\\nNaj\u0165a\u017e\u0161ou \u00falohou je postr\u00fahanie chrenu. Je potrebn\u00e9 necha\u0165 ho na noc vo vode, a n\u00e1sledne o\u0161\u00fapa\u0165. Ke\u010f\u017ee chren m\u00e1 intenz\u00edvnu, \u0161tip\u013eav\u00fa a dr\u00e1\u017ediv\u00fa v\u00f4\u0148u, je potrebn\u00e9 ho str\u00faha\u0165 opatrne, najlep\u0161ie vo vonkaj\u0161om prostred\u00ed.Postr\u00fahan\u00fd chren prid\u00e1vame do vopred pripraven\u00e9ho v\u00fdvaru po \u00fadenin\u00e1ch, var\u00edme okolo 20 min\u00fat.R\u00f4zne druhy \u00faden\u00edn kr\u00e1jame na kocky a prid\u00e1vame do variacej sa polievky.Vaj\u00ed\u010dka nakr\u00e1jame na v\u00e4\u010d\u0161ie kocky alebo polmesia\u010dky a prid\u00e1vame do variacej sa polievky.Kysl\u00e9 mlieko prid\u00e1vame ly\u017eicou do variacej sa polievky tak, aby vznikali hrudky.Posol\u00edme a pokoren\u00edme pod\u013ea chuti (so so\u013eou v\u0161ak opatrne, samotn\u00fd v\u00fdvar po \u00fadenine m\u00f4\u017ee by\u0165 dostato\u010dne slan\u00fd).S\u0165ahujeme z oh\u0148a.Nakoniec prid\u00e1me smotanu na dochutenie, ktorej \u00falohou je zjemni\u0165 v\u00f4\u0148u polievky.Polievka by mala ma\u0165 dos\u0165 hust\u00fa konzistenciu.\\nVe\u013ekono\u010dn\u00fd mazurek\\nVe\u013ekono\u010dn\u00fd \u201emazurek\u201c je tradi\u010dn\u00fd po\u013esk\u00fd kol\u00e1\u010d, ktor\u00fd nem\u00f4\u017ee ch\u00fdba\u0165 na \u017eiadnom ve\u013ekono\u010dnom stole. N\u00e1zov tejto poch\u00fa\u0165ky pravdepodobne poch\u00e1dza od slova \u201eMazur\u201c (teda obyvate\u013e regi\u00f3nu Mazovska), ke\u010f\u017ee kol\u00e1\u010d bol v tomto regi\u00f3ne ve\u013emi popul\u00e1rny. Do Po\u013eska sa mazurek dostal pravdepodobne z \u010falek\u00e9ho Turecka, pri\u010dom prv\u00e9 mazurky sa na po\u013esk\u00fdch stoloch za\u010dali objavova\u0165 v 17. storo\u010d\u00ed. A hoci receptov na tradi\u010dn\u00fd mazurek je to\u013eko, \u010do gazd\u00edn, jedna vec je ist\u00e1 \u2013 ve\u013ekono\u010dn\u00fd mazurek mus\u00ed by\u0165 sladk\u00fd ako odmena za striedmos\u0165 a odriekanie charakteristick\u00e9 pre p\u00f4st. Tradi\u010dn\u00e9 mazurky s\u00fa zn\u00e1me v\u010faka svojmu krehk\u00e9mu korpusu a ve\u013emi, ve\u013emi sladkej karamelovo-smotanovej poleve. Tradi\u010dn\u00fd ve\u013ekono\u010dn\u00fd mazurek mus\u00ed by\u0165 tie\u017e pekne ozdoben\u00fd: orie\u0161kami, su\u0161en\u00fdm ovoc\u00edm \u010di dokonca d\u017eemom.\\nIngrediencie na krehk\u00fd korpus\\n150 g masla100 g pr\u00e1\u0161kov\u00e9ho cukru2 \u017e\u013atka250 g m\u00faky\\nPr\u00edprava korpusu\\nMaslo vy\u0161\u013eah\u00e1me s pr\u00e1\u0161kov\u00fdm cukrom a \u017e\u013atkamiPreosejeme m\u00faku a zmie\u0161ame s maslovou hmotouVymiesime cesto a vyformujeme z neho gu\u013euCesto zabal\u00edme do potravin\u00e1rskej f\u00f3lieNa hodinu ho odlo\u017e\u00edme do chladni\u010dkyN\u00e1sledne vyberieme cesto z chladni\u010dky, odstr\u00e1nime f\u00f3liu a rovnomerne ho rozva\u013ek\u00e1meCesto vlo\u017e\u00edme do maslom vymastenej formyRovnomerne rozlo\u017e\u00edme cel\u00e9 cesto vo forme, pri\u010dom jeho kraje musia pre\u010dnieva\u0165 do v\u00fd\u0161ky okolo 1 cmPe\u010dieme okolo 15 min\u00fat pri teplote 190\u00b0CKe\u010f sa kol\u00e1\u010d upe\u010die dozlatista, vyberieme ho z r\u00fary a n\u00e1sledne nech\u00e1me vychladn\u00fa\u0165\\nIngrediencie na karamelovo-smotanov\u00fa polevu\\n500 ml smotany 36%1\/2 poh\u00e1ru cukru\\nPr\u00edprava polevy na mazurek\\nSmotanu a cukor var\u00edme za st\u00e1leho mie\u0161aniaVar\u00edme na malom ohni, k\u00fdm hmota zhustne a nadobudne karamelov\u00fa farbuStiahneme z oh\u0148a a po\u010dk\u00e1me, k\u00fdm hmota vychladneNatrieme korpus mazurkaPrizdob\u00edme su\u0161en\u00fdm ovoc\u00edm a orie\u0161kami, v\u010faka \u010domu vznikaj\u00fa ve\u013ekono\u010dn\u00e9 ornamenty symbolizuj\u00face bahniatka, pri\u010dom na mazurkoch \u010dasto n\u00e1jdeme aj n\u00e1pis \u201eAlleluja!\u201c\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"pl-PL\",\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#primaryimage\",\"url\":\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg\",\"contentUrl\":\"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg\",\"width\":2560,\"height\":974},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/instytutpolski.pl\/bratislava\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/#website\",\"url\":\"https:\/\/instytutpolski.pl\/bratislava\/\",\"name\":\"Instytut Polski w Bratys\u0142awie\",\"description\":\"Instytuty Polskie\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/instytutpolski.pl\/bratislava\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"pl-PL\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/#\/schema\/person\/6e9b1a6765c0dd9099bb31128bfec1a2\",\"name\":\"miaram\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pl-PL\",\"@id\":\"https:\/\/instytutpolski.pl\/bratislava\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e773a777ba9c449cf2890e7377fe2159?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e773a777ba9c449cf2890e7377fe2159?s=96&d=mm&r=g\",\"caption\":\"miaram\"},\"url\":\"https:\/\/instytutpolski.pl\/bratislava\/author\/miaram\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1 - Instytut Polski w Bratys\u0142awie","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/","og_locale":"pl_PL","og_type":"article","og_title":"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1 - Instytut Polski w Bratys\u0142awie","og_description":"Mil\u00ed priatelia, \u017eel\u00e1me v\u00e1m pokojn\u00e9 pre\u017eitie ve\u013ekono\u010dn\u00fdch sviatkov, ve\u013ea zdravia, radosti, spokojnosti a pohody. Pevne ver\u00edme, \u017ee pandemick\u00e1 situ\u00e1cia sa \u010doskoro zlep\u0161\u00ed a&nbsp;budeme sa m\u00f4c\u0165 stretn\u00fa\u0165 na \u010fal\u0161\u00edch na\u0161ich podujatiach. Vedenie a pracovn\u00edci Po\u013esk\u00e9ho in\u0161tit\u00fatu v Bratislave Magaz\u00edn zahrani\u010dn\u00fdch spravodajcov \u0160t\u00fadio svet na R\u00e1diu Slovensko prinesie na Bielu sobotu 3. apr\u00edla o&nbsp;10:05 rel\u00e1ciu o&nbsp;typick\u00fdch po\u013esk\u00fdch [&hellip;]","og_url":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/","og_site_name":"Instytut Polski w Bratys\u0142awie","article_published_time":"2021-03-31T13:26:30+00:00","article_modified_time":"2021-04-08T05:51:23+00:00","og_image":[{"width":2560,"height":974,"url":"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg","type":"image\/jpeg"}],"author":"miaram","twitter_card":"summary_large_image","twitter_misc":{"Napisane przez":"miaram","Szacowany czas czytania":"4 minuty"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"event","@id":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/","url":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/","name":"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1","isPartOf":{"@id":"https:\/\/instytutpolski.pl\/bratislava\/#website"},"primaryImageOfPage":{"@id":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#primaryimage"},"image":["https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg","https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-300x114.jpg","https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-1024x390.jpg","https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg"],"thumbnailUrl":"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg","datePublished":"2021-03-31T13:26:30+02:00","dateModified":"2021-04-08T05:51:23+02:00","author":{"@id":"https:\/\/instytutpolski.pl\/bratislava\/#\/schema\/person\/6e9b1a6765c0dd9099bb31128bfec1a2"},"breadcrumb":{"@id":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#breadcrumb"},"inLanguage":"pl-PL","potentialAction":[{"@type":"ReadAction","target":["https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/"]}],"@context":"https:\/\/schema.org","startDate":"2021-04-02","endDate":"2021-04-02","eventStatus":"EventScheduled","eventAttendanceMode":"OfflineEventAttendanceMode","location":{"@type":"place","name":"","address":"","geo":{"@type":"GeoCoordinates","latitude":"","longitude":""}},"description":"Mil\u00ed priatelia,\n\u017eel\u00e1me v\u00e1m pokojn\u00e9 pre\u017eitie ve\u013ekono\u010dn\u00fdch sviatkov, ve\u013ea zdravia, radosti, spokojnosti a pohody. Pevne ver\u00edme, \u017ee pandemick\u00e1 situ\u00e1cia sa \u010doskoro zlep\u0161\u00ed a budeme sa m\u00f4c\u0165 stretn\u00fa\u0165 na \u010fal\u0161\u00edch na\u0161ich podujatiach.\nVedenie a pracovn\u00edci Po\u013esk\u00e9ho in\u0161tit\u00fatu v Bratislave\nMagaz\u00edn zahrani\u010dn\u00fdch spravodajcov \u0160t\u00fadio svet na R\u00e1diu Slovensko prinesie na Bielu sobotu 3. apr\u00edla o 10:05 rel\u00e1ciu o typick\u00fdch po\u013esk\u00fdch ve\u013ekono\u010dn\u00fdch trad\u00edci\u00e1ch a zvykoch po\u010das ve\u013ekono\u010dn\u00e9ho trojdnia, ale aj o oblieva\u010dke na Ve\u013ekono\u010dn\u00fd pondelok. Okrem toho sa dozviete aj nieko\u013eko zauj\u00edmavost\u00ed o ve\u013ekono\u010dn\u00fdch jedl\u00e1ch \u2013 a ak na ne dostanete chu\u0165, tu priklad\u00e1me recepty.\nPo\u013esk\u00e1 gastron\u00f3mia na Ve\u013ek\u00fa noc\nChrenov\u00e1 polievka\nZrejme neexistuje po\u013esk\u00e1 dom\u00e1cnos\u0165, v ktorej by na ve\u013ekono\u010dnom stole ch\u00fdbal chren. Je neodmyslite\u013enou s\u00fa\u010das\u0165ou ve\u013ekono\u010dn\u00e9ho ko\u0161\u00edka s jedlom, no pou\u017e\u00edva sa nielen ako tradi\u010dn\u00e1 pr\u00edsada do \u00faden\u00edn a klob\u00e1s, ale var\u00ed sa z neho aj chrenov\u00e1 polievka.\nIngrediencie\nVoda po vyvarenej \u00fadenine (\u0161unka, slanina)\u010cerstv\u00fd kore\u0148 chrenu (polievka mus\u00ed ma\u0165 intenz\u00edvnu chrenov\u00fa chu\u0165, mno\u017estvo kore\u0148a chrenu je potrebn\u00e9 prisp\u00f4sobi\u0165 ve\u013ekosti hrnca)R\u00f4zne \u00faden\u00e9 produkty: \u0161unka, slanina, klob\u00e1saVaj\u00ed\u010dka natvrdoKysl\u00e9 mliekoSo\u013e, korenieSmotana (30 \u2013 33 %)\nPostup\nNaj\u0165a\u017e\u0161ou \u00falohou je postr\u00fahanie chrenu. Je potrebn\u00e9 necha\u0165 ho na noc vo vode, a n\u00e1sledne o\u0161\u00fapa\u0165. Ke\u010f\u017ee chren m\u00e1 intenz\u00edvnu, \u0161tip\u013eav\u00fa a dr\u00e1\u017ediv\u00fa v\u00f4\u0148u, je potrebn\u00e9 ho str\u00faha\u0165 opatrne, najlep\u0161ie vo vonkaj\u0161om prostred\u00ed.Postr\u00fahan\u00fd chren prid\u00e1vame do vopred pripraven\u00e9ho v\u00fdvaru po \u00fadenin\u00e1ch, var\u00edme okolo 20 min\u00fat.R\u00f4zne druhy \u00faden\u00edn kr\u00e1jame na kocky a prid\u00e1vame do variacej sa polievky.Vaj\u00ed\u010dka nakr\u00e1jame na v\u00e4\u010d\u0161ie kocky alebo polmesia\u010dky a prid\u00e1vame do variacej sa polievky.Kysl\u00e9 mlieko prid\u00e1vame ly\u017eicou do variacej sa polievky tak, aby vznikali hrudky.Posol\u00edme a pokoren\u00edme pod\u013ea chuti (so so\u013eou v\u0161ak opatrne, samotn\u00fd v\u00fdvar po \u00fadenine m\u00f4\u017ee by\u0165 dostato\u010dne slan\u00fd).S\u0165ahujeme z oh\u0148a.Nakoniec prid\u00e1me smotanu na dochutenie, ktorej \u00falohou je zjemni\u0165 v\u00f4\u0148u polievky.Polievka by mala ma\u0165 dos\u0165 hust\u00fa konzistenciu.\nVe\u013ekono\u010dn\u00fd mazurek\nVe\u013ekono\u010dn\u00fd \u201emazurek\u201c je tradi\u010dn\u00fd po\u013esk\u00fd kol\u00e1\u010d, ktor\u00fd nem\u00f4\u017ee ch\u00fdba\u0165 na \u017eiadnom ve\u013ekono\u010dnom stole. N\u00e1zov tejto poch\u00fa\u0165ky pravdepodobne poch\u00e1dza od slova \u201eMazur\u201c (teda obyvate\u013e regi\u00f3nu Mazovska), ke\u010f\u017ee kol\u00e1\u010d bol v tomto regi\u00f3ne ve\u013emi popul\u00e1rny. Do Po\u013eska sa mazurek dostal pravdepodobne z \u010falek\u00e9ho Turecka, pri\u010dom prv\u00e9 mazurky sa na po\u013esk\u00fdch stoloch za\u010dali objavova\u0165 v 17. storo\u010d\u00ed. A hoci receptov na tradi\u010dn\u00fd mazurek je to\u013eko, \u010do gazd\u00edn, jedna vec je ist\u00e1 \u2013 ve\u013ekono\u010dn\u00fd mazurek mus\u00ed by\u0165 sladk\u00fd ako odmena za striedmos\u0165 a odriekanie charakteristick\u00e9 pre p\u00f4st. Tradi\u010dn\u00e9 mazurky s\u00fa zn\u00e1me v\u010faka svojmu krehk\u00e9mu korpusu a ve\u013emi, ve\u013emi sladkej karamelovo-smotanovej poleve. Tradi\u010dn\u00fd ve\u013ekono\u010dn\u00fd mazurek mus\u00ed by\u0165 tie\u017e pekne ozdoben\u00fd: orie\u0161kami, su\u0161en\u00fdm ovoc\u00edm \u010di dokonca d\u017eemom.\nIngrediencie na krehk\u00fd korpus\n150 g masla100 g pr\u00e1\u0161kov\u00e9ho cukru2 \u017e\u013atka250 g m\u00faky\nPr\u00edprava korpusu\nMaslo vy\u0161\u013eah\u00e1me s pr\u00e1\u0161kov\u00fdm cukrom a \u017e\u013atkamiPreosejeme m\u00faku a zmie\u0161ame s maslovou hmotouVymiesime cesto a vyformujeme z neho gu\u013euCesto zabal\u00edme do potravin\u00e1rskej f\u00f3lieNa hodinu ho odlo\u017e\u00edme do chladni\u010dkyN\u00e1sledne vyberieme cesto z chladni\u010dky, odstr\u00e1nime f\u00f3liu a rovnomerne ho rozva\u013ek\u00e1meCesto vlo\u017e\u00edme do maslom vymastenej formyRovnomerne rozlo\u017e\u00edme cel\u00e9 cesto vo forme, pri\u010dom jeho kraje musia pre\u010dnieva\u0165 do v\u00fd\u0161ky okolo 1 cmPe\u010dieme okolo 15 min\u00fat pri teplote 190\u00b0CKe\u010f sa kol\u00e1\u010d upe\u010die dozlatista, vyberieme ho z r\u00fary a n\u00e1sledne nech\u00e1me vychladn\u00fa\u0165\nIngrediencie na karamelovo-smotanov\u00fa polevu\n500 ml smotany 36%1\/2 poh\u00e1ru cukru\nPr\u00edprava polevy na mazurek\nSmotanu a cukor var\u00edme za st\u00e1leho mie\u0161aniaVar\u00edme na malom ohni, k\u00fdm hmota zhustne a nadobudne karamelov\u00fa farbuStiahneme z oh\u0148a a po\u010dk\u00e1me, k\u00fdm hmota vychladneNatrieme korpus mazurkaPrizdob\u00edme su\u0161en\u00fdm ovoc\u00edm a orie\u0161kami, v\u010faka \u010domu vznikaj\u00fa ve\u013ekono\u010dn\u00e9 ornamenty symbolizuj\u00face bahniatka, pri\u010dom na mazurkoch \u010dasto n\u00e1jdeme aj n\u00e1pis \u201eAlleluja!\u201c"},{"@type":"ImageObject","inLanguage":"pl-PL","@id":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#primaryimage","url":"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg","contentUrl":"https:\/\/instytutpolski.pl\/bratislava\/wp-content\/uploads\/sites\/13\/2021\/03\/velkanoc_21_FB_bez-napisu-scaled.jpg","width":2560,"height":974},{"@type":"BreadcrumbList","@id":"https:\/\/instytutpolski.pl\/bratislava\/2021\/03\/31\/vesele-alleluja-polske-velkonocne-tradicie-a-jedla\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/instytutpolski.pl\/bratislava\/"},{"@type":"ListItem","position":2,"name":"\u201eVesel\u00e9 Alleluja!\u201c \u2013 po\u013esk\u00e9 ve\u013ekono\u010dn\u00e9 trad\u00edcie a jedl\u00e1"}]},{"@type":"WebSite","@id":"https:\/\/instytutpolski.pl\/bratislava\/#website","url":"https:\/\/instytutpolski.pl\/bratislava\/","name":"Instytut Polski w Bratys\u0142awie","description":"Instytuty Polskie","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/instytutpolski.pl\/bratislava\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pl-PL"},{"@type":"Person","@id":"https:\/\/instytutpolski.pl\/bratislava\/#\/schema\/person\/6e9b1a6765c0dd9099bb31128bfec1a2","name":"miaram","image":{"@type":"ImageObject","inLanguage":"pl-PL","@id":"https:\/\/instytutpolski.pl\/bratislava\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e773a777ba9c449cf2890e7377fe2159?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e773a777ba9c449cf2890e7377fe2159?s=96&d=mm&r=g","caption":"miaram"},"url":"https:\/\/instytutpolski.pl\/bratislava\/author\/miaram\/"}]}},"_links":{"self":[{"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/posts\/3751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/users\/117"}],"replies":[{"embeddable":true,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/comments?post=3751"}],"version-history":[{"count":7,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/posts\/3751\/revisions"}],"predecessor-version":[{"id":3785,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/posts\/3751\/revisions\/3785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/media\/3752"}],"wp:attachment":[{"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/media?parent=3751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/categories?post=3751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instytutpolski.pl\/bratislava\/wp-json\/wp\/v2\/tags?post=3751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}