{"id":3921,"date":"2026-07-22T13:09:13","date_gmt":"2026-07-22T13:09:13","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-blunzengrostl\/"},"modified":"2026-07-22T13:09:13","modified_gmt":"2026-07-22T13:09:13","slug":"austrijski-blunzengrostl","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijski-blunzengrostl\/","title":{"rendered":"Austrijski Blunzengr\u00f6stl"},"content":{"rendered":"\n<style>\n#recipe-sr-blunzengrostl{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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h3::before{background:#999}#recipe-sr-blunzengrostl .gj-stage,#recipe-sr-blunzengrostl .gj-step-x .gj-cue{color:#000}#recipe-sr-blunzengrostl .gj-pull{border-left-color:#000;color:#000}#recipe-sr-blunzengrostl .gj-rail,#recipe-sr-blunzengrostl .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-blunzengrostl .gj-rail-t,#recipe-sr-blunzengrostl .gj-rail-stop b,#recipe-sr-blunzengrostl .gj-close .gj-serif{color:#000}#recipe-sr-blunzengrostl .gj-rail-stop span,#recipe-sr-blunzengrostl .gj-rail-sum,#recipe-sr-blunzengrostl .gj-close p{color:#222}#recipe-sr-blunzengrostl .gj-rail-sum{border-top-color:#ccc}#recipe-sr-blunzengrostl .gj-rail-track::before{background:#999}#recipe-sr-blunzengrostl .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-blunzengrostl .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-blunzengrostl .gj-ing-group,#recipe-sr-blunzengrostl .gj-steps>li,#recipe-sr-blunzengrostl .gj-rail,#recipe-sr-blunzengrostl .gj-close,#recipe-sr-blunzengrostl .gj-nutri-row,#recipe-sr-blunzengrostl .gj-fact{break-inside:avoid}#recipe-sr-blunzengrostl .gj-sec h2,#recipe-sr-blunzengrostl .gj-stage{break-after:avoid}#recipe-sr-blunzengrostl .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-blunzengrostl\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Blunzengr\u00f6stl<\/b> sa krvavicom i krompirom <span class=\"gj-serif\">iz tiganja<\/span><\/h2>\n<p class=\"gj-sub\">Kuvani krompir dobija tamnozlatne ivice u tiganju, krvavica ostaje so\u010dna, a luk, majoran, kiseli kupus i ren dr\u017ee bogat ukus pod kontrolom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>55 min<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">4 porcije<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 620 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Blunzengrostl-3.webp\" alt=\"\u0160irok tiganj sa Blunzengr\u00f6stlom, kolutovima krvavice, krompirom, lukom, kiselim kupusom i renom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar isti\u010de odvojene kolutove krvavice i krompira, sa kiselim kupusom i renom na ivicama tiganja.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Blunzengr\u00f6stl recept i redosled u tiganju<\/h2><\/div>\n<div class=\"gj-intro\"><p>Blunzengr\u00f6stl pripada austrijskim jelima koja su nastala iz prakti\u010dne kuhinje gostionica, seoskih doma\u0107instava i zimskih dana kada se koristilo ono \u0161to je ve\u0107 bilo skuvano. Naziv povezuje krvavicu, u austrijskom nema\u010dkom Blunzen, sa pr\u017eenim jelom iz tiganja. U osnovi su kuvani krompir, luk i kolutovi krvavice, ali ishod ne zavisi od du\u017eine spiska sastojaka. Razliku pravi na\u010din na koji se sastojci rasporede po vrelom metalu: krompir mora dobiti dovoljno prostora za koricu, luk se omek\u0161ava bez sagorevanja, a krvavica se dodaje tek kada je osnova gotovo zavr\u0161ena. Tako tamna kobasica ostaje celovita i kremasta u sredini umesto da se raspadne u jednoli\u010dnu masu. Ovaj Blunzengr\u00f6stl recept zadr\u017eava taj redosled i meri koli\u010dine za jedan \u0161irok ku\u0107ni tiganj.<\/p><p class=\"gj-pull\">Krompir dobija koricu prvi; krvavica ulazi poslednja i okre\u0107e se samo jednom.<\/p><p>Ovo jelo je sna\u017eno, slano i za\u010dinsko, sa prepoznatljivom aromom majorana i blagom slatko\u0107om dugo pr\u017eenog luka. Krvavica donosi mineralnu dubinu i masno\u0107u, dok krompir upija sokove i na ivicama postaje hrskav. Kiseli kupus i sve\u017ee narendan ren nisu ukras. Njihova kiselost i o\u0161trina preseku te\u017einu svinjskih sastojaka i vra\u0107aju ravnote\u017eu svakom zalogaju. Na fotografijama se vide krupni kolutovi krompira i krvavice u gvozdenom tiganju, uz dve svetle gomile kiselog kupusa i rena. Takvo serviranje dobro pokazuje namenu priloga: ostaju odvojeni, pa se koli\u010dina mo\u017ee menjati kroz obrok.<\/p><p>Najpouzdaniji rezultat po\u010dinje krompirom skuvanim dan ranije. Ohla\u0111en skrob u\u010dvrsti kri\u0161ke, pa se one lak\u0161e okre\u0107u i manje lepe. Sve\u017ee kuvan krompir mo\u017ee da poslu\u017ei, ali mora potpuno da se ohladi i prosu\u0161i pre pr\u017eenja. Krvavica se se\u010de debelo, najmanje dva centimetra, jer tanki kolutovi izgube punjenje pre nego \u0161to dobiju koricu. Tiganj treba da bude \u0161irok, sa te\u0161kim dnom, a sastojci se pr\u017ee u etapama. Pretrpan tiganj zadr\u017eava paru i pretvara pe\u010denje u dinstanje, \u0161to daje meku povr\u0161inu bez karakteristi\u010dnih tamnih tragova.<\/p><p>Testirana verzija koristi malu koli\u010dinu svinjske masti za ukus i neutralno ulje za stabilniju temperaturu. Krompir se prvo zape\u010de bez \u010destog pomeranja. Luk ulazi kada su donje strane ve\u0107 obojene, pa se ne pretvara u gorke crne niti. Krvavica se polo\u017ei na kraju i okre\u0107e samo jednom \u0161irokom lopaticom. Majoran i kim dodaju se pred zavr\u0161etak; duga izlo\u017eenost jakoj vatri u\u010dinila bi njihove arome grubim. So se meri oprezno, po\u0161to krvavica i kiseli kupus ve\u0107 nose znatnu koli\u010dinu natrijuma.<\/p><p>Blunzengr\u00f6stl se naj\u010de\u0161\u0107e slu\u017ei odmah iz tiganja, dok su ivice jo\u0161 \u010dvrste, a sredina krompira topla i meka. Mo\u017ee biti samostalno glavno jelo, naro\u010dito uz zelenu salatu ili kupus, mada se u manjim porcijama pojavljuje i kao toplo jelo za kasni doru\u010dak. Recept daje \u010detiri obilne porcije. Ostaci se mogu bezbedno sa\u010duvati, ali ponovnim zagrevanjem gube deo kontrasta. Zato je bolje skuvati krompir unapred, a samo pr\u017eenje ostaviti za trenutak neposredno pre serviranja.<\/p><p>Kvalitet krvavice menja pona\u0161anje u tiganju. \u010cvr\u0161\u0107i omota\u010d i punjenje sa jasno vezanim zrnom podnose okretanje bolje od vrlo mekih, sve\u017eih kobasica. Ako je krvavica ve\u0107 potpuno termi\u010dki obra\u0111ena, cilj je temeljno zagrevanje i rumena povr\u0161ina, ne dugo kuvanje. Kolutovi se zato proveravaju u sredini i vade \u010dim su vreli. Tiganj se posle rada sa kobasicom ne ostavlja mlak na stolu; jelo se slu\u017ei odmah ili se brzo hladi. Ta prakti\u010dna disciplina \u010duva so\u010dnost i bezbednost, a ujedno spre\u010dava da krompir nastavi da upija masno\u0107u dok \u010deka.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Tok pr\u017eenja \u2014 \u010detiri ta\u010dke kontrole<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Ohla\u0111en krompir se se\u010de i pola\u017ee u \u0161irok, dobro zagrejan tiganj.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:12<\/b><span>Kri\u0161ke imaju zlatnu donju stranu; dodaju se luk, kim i biber.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:22<\/b><span>Krvavica ulazi u jednom sloju i miruje dok se ne uhvati korica.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Majoran, vla\u0161ac, kiseli kupus i ren zavr\u0161avaju jelo pred serviranje.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Blunzengr\u00f6stl se priprema od prethodno kuvanog krompira, krvavice i luka u \u0161irokom tiganju. Krompir se prvo pr\u017ei dok ne dobije \u010dvrste zlatne ivice, zatim se dodaju luk i kim, a debeli kolutovi krvavice zavr\u0161avaju pe\u010denje bez nepotrebnog me\u0161anja. Majoran se stavlja pred kraj da ostane mirisan. Jelo se servira odmah, uz oce\u0111en kiseli kupus, sve\u017ee narendan ren i vla\u0161ac. Aktivna priprema traje manje od sat vremena, ali hladan krompir je va\u017ean za uredne kri\u0161ke i dobru koricu.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za tiganj<\/h3><ul><li><b>800 g kuvanog krompira u ljusci, potpuno ohla\u0111enog<\/b> \u2014 <em>vo\u0161tana sorta dr\u017ei oblik<\/em><\/li><li><b>400 g austrijske krvavice<\/b> \u2014 <em>se\u010dene na kolutove debljine 2 cm<\/em><\/li><li><b>250 g crnog luka<\/b> \u2014 <em>ise\u010denog na polumesece<\/em><\/li><li><b>30 g svinjske masti<\/b> \u2014 <em>za ukus i rumenu koricu<\/em><\/li><li><b>15 ml neutralnog ulja<\/b> \u2014 <em>pove\u0107ava otpornost masno\u0107e na toplotu<\/em><\/li><li><b>1 ka\u0161i\u010dica kima<\/b> \u2014 <em>blago izdrobljenog<\/em><\/li><li><b>1 ka\u0161i\u010dica suvog majorana<\/b> \u2014 <em>dodaje se pred kraj<\/em><\/li><li><b>\u00bc ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>sve\u017ee mlevenog<\/em><\/li><li><b>4 g soli<\/b> \u2014 <em>samo po potrebi<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za serviranje<\/h3><ul><li><b>300 g kiselog kupusa<\/b> \u2014 <em>oce\u0111enog, ali ne ispiranog<\/em><\/li><li><b>40 g sve\u017eeg rena<\/b> \u2014 <em>sitno narendanog<\/em><\/li><li><b>10 g vla\u0161ca<\/b> \u2014 <em>sitno seckanog<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Krvavica \u010desto sadr\u017ei gluten, mleko ili druge dodatke, pa deklaracija mora da se proveri. Bezglutenska verzija je mogu\u0107a samo sa potvr\u0111eno bezglutenskom krvavicom. Svinjska mast mo\u017ee da se zameni uljem, ali ukus postaje lak\u0161i.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Priprema sastojaka<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite krompir<\/p><p class=\"gj-step-x\">Olju\u0161tite hladan kuvani krompir i isecite ga na kolutove debljine oko 8 mm. Ra\u0161irite ga na krpu 5 minuta da povr\u0161ina ostane suva.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Isecite krvavicu i luk<\/p><p class=\"gj-step-x\">Krvavicu isecite na debele kolutove, a luk na ujedna\u010dene polumesece. Kiseli kupus dobro ocedite, ren narendajte neposredno pred serviranje.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pr\u017eenje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite krompir<\/p><p class=\"gj-step-x\">Zagrejte tiganj pre\u010dnika najmanje 30 cm, dodajte mast i ulje, pa rasporedite krompir u jednom sloju. Pecite 6\u20137 minuta bez pomeranja, dok donje strane ne postanu tamnozlatne.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte luk i za\u010dine<\/p><p class=\"gj-step-x\">Okrenite krompir, ubacite luk, kim i biber. Pr\u017eite jo\u0161 8\u201310 minuta na srednje jakoj vatri, povremeno \u0161iroko prevr\u0107u\u0107i sadr\u017eaj, dok luk ne omek\u0161a i dobije boju.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zape\u010dite krvavicu<\/p><p class=\"gj-step-x\">Napravite mesta izme\u0111u krompira i polo\u017eite kolutove krvavice. Pecite 4\u20135 minuta sa prve strane, okrenite jednom i pecite jo\u0161 3\u20134 minuta. Sredina treba da bude vrela, a omota\u010d stabilan.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zavr\u0161ite majoranom<\/p><p class=\"gj-step-x\">Smanjite vatru, pospite majoranom i polovinom vla\u0161ca, pa pa\u017eljivo prome\u0161ajte jednom. Probajte pre dodavanja soli.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte kisele priloge<\/p><p class=\"gj-step-x\">Na ivice tiganja rasporedite oce\u0111en kiseli kupus i narendan ren, pospite ostatkom vla\u0161ca i poslu\u017eite odmah, dok je krompir hrskav.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div><h3>Serviranje i uparivanje<\/h3><p>Jelo se iznosi u zagrejanom tiganju ili na toplim tanjirima. Kiseli kupus i ren ostaju sa strane, a blaga zelena salata sa sir\u0107etom mo\u017ee da zameni deo kupusa. Uz obrok se \u010desto slu\u017ei ra\u017eani hleb, mada je koli\u010dina krompira dovoljna i bez dodatnog skroba.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ohladite ostatke u roku od dva sata i \u010duvajte u zatvorenoj posudi do dva dana. Podgrejte u suvom tiganju na srednjoj vatri dok sredina krvavice ne bude potpuno vrela, najmanje 74 \u00b0C. Zamrzavanje se ne preporu\u010duje, po\u0161to krompir postaje zrnast, a omota\u010d krvavice lako puca.<\/p><h3>Varijacije i zamene<\/h3><p>Krompir mo\u017ee da se zameni polovinom kuvanog celera samo kada ukus krvavice ostaje glavni. Bla\u017ea verzija koristi dimljenu kobasicu, ali tada jelo vi\u0161e nije Blunzengr\u00f6stl u u\u017eem smislu. Luk mo\u017ee da se karamelizuje odvojeno za mek\u0161u teksturu. Za o\u0161triji zavr\u0161etak, u kiseli kupus se ume\u0161a ka\u0161i\u010dica jabukovog sir\u0107eta.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Krompir skuvan prethodnog dana najlak\u0161e dobija koricu. Krvavica se ne bode vilju\u0161kom jer punjenje izlazi kroz otvore. Majoran se mrvi me\u0111u dlanovima neposredno iznad tiganja, kada je vatra ve\u0107 smanjena.<\/p><h3>Potrebna oprema<\/h3><p>Te\u017eak tiganj od livenog gvo\u017e\u0111a ili \u010delika ravnomerno zadr\u017eava temperaturu; \u0161iroka lopatica okre\u0107e kolutove bez lomljenja. Potrebni su jo\u0161 o\u0161tar no\u017e, daska i sitno rende za ren.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 620 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 36 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1250 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b> mogu\u0107i gluten i mleko u krvavici; proveriti deklaraciju. Vrednosti su okvirna procena po 1 porcija, zasnovana na standardnim referentnim podacima; stvarni rezultat zavisi od brendova, upijanja masno\u0107e i veli\u010dine porcije.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Dobar Blunzengr\u00f6stl \u010duje se u tiganju pre nego \u0161to se oseti za stolom.<\/p><p>Jelo po\u010diva na tri jednostavne kontrole: suv i hladan krompir, dovoljno \u0161irok tiganj i krvavica koja se dodaje tek na kraju. Kada se taj redosled po\u0161tuje, svaki sastojak zadr\u017eava sopstvenu teksturu, a kiseli kupus i ren daju \u010dist zavr\u0161etak.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-blunzengrostl\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Blunzengr\u00f6stl sa krvavicom i krompirom iz tiganja\",\n  \"description\": \"Austrijsko jelo iz tiganja sa zape\u010denim krompirom, kolutovima krvavice, lukom, majoranom, kiselim kupusom i sve\u017eim renom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Blunzengrostl-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Blunzengrostl-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Blunzengrostl-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Pr\u017eenje u tiganju\",\n  \"keywords\": \"Blunzengr\u00f6stl recept, austrijsko jelo sa krvavicom, krompir sa krvavicom, krvavica iz tiganja\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT35M\",\n  \"totalTime\": \"PT55M\",\n  \"recipeYield\": \"4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"620 kcal\",\n    \"carbohydrateContent\": \"48 g\",\n    \"proteinContent\": \"25 g\",\n    \"fatContent\": \"36 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"1250 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"800 g kuvanog krompira u ljusci, potpuno ohla\u0111enog\",\n    \"400 g austrijske krvavice\",\n    \"250 g crnog luka\",\n    \"30 g svinjske masti\",\n    \"15 ml neutralnog ulja\",\n    \"1 ka\u0161i\u010dica kima\",\n    \"1 ka\u0161i\u010dica suvog majorana\",\n    \"\u00bc ka\u0161i\u010dice crnog bibera\",\n    \"4 g soli\",\n    \"300 g kiselog kupusa\",\n    \"40 g sve\u017eeg rena\",\n    \"10 g vla\u0161ca\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema sastojaka\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite krompir\",\n          \"text\": \"Olju\u0161tite hladan kuvani krompir i isecite ga na kolutove debljine oko 8 mm. 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