{"id":3931,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/stajersko-wurzelfleisch\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"stajersko-wurzelfleisch","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/stajersko-wurzelfleisch\/","title":{"rendered":"\u0160tajersko Wurzelfleisch"},"content":{"rendered":"\n<style>\n#recipe-sr-steirisches-wurzelfleisch{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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#recipe-sr-steirisches-wurzelfleisch .gj-rail-track::before{background:#999}\n  #recipe-sr-steirisches-wurzelfleisch .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-steirisches-wurzelfleisch .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-steirisches-wurzelfleisch .gj-ing-group,#recipe-sr-steirisches-wurzelfleisch .gj-steps>li,#recipe-sr-steirisches-wurzelfleisch .gj-rail,#recipe-sr-steirisches-wurzelfleisch .gj-close,#recipe-sr-steirisches-wurzelfleisch .gj-nutri-row,#recipe-sr-steirisches-wurzelfleisch .gj-fact{break-inside:avoid}\n  #recipe-sr-steirisches-wurzelfleisch .gj-sec h2,#recipe-sr-steirisches-wurzelfleisch .gj-stage{break-after:avoid}\n  #recipe-sr-steirisches-wurzelfleisch .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-steirisches-wurzelfleisch\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">\u0160tajerska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Steirisches Wurzelfleisch<\/b> sa svinjetinom i korenastim povr\u0107em <span class=\"gj-serif\">uz krompir i sve\u017e ren<\/span><\/h2>\n\n  <p class=\"gj-sub\">\u0160tajersko jelo od tiho kuvane svinjetine, korenastog povr\u0107a, krompira sa kimom i sve\u017ee narendanog rena.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>bez kuvanja<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>2 h 20 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <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\">6 porcija<\/span><\/div>\n      <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\">35 min<\/span><\/div>\n      <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 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><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\">1 h 45 min<\/span><\/div>\n      <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 590 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Steirisches-Wurzelfleisch-3.webp\" alt=\"\u0160tajerska svinjetina u bujonu sa povr\u0107em, krompirom, renom i vla\u0161cem\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Bujon ostaje lagan, dok se povr\u0107e kuva kratko da zadr\u017ei boju i blagu \u010dvrstinu.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>\u0160tajerski lonac u kome ren ima poslednju re\u010d<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Recept za Steirisches Wurzelfleisch pripada onoj grupi srednjoevropskih jela u kojima je pa\u017eljivo kuvanje va\u017enije od dugog spiska sastojaka. U \u0160tajerskoj se svinjetina kuva u blagom bujonu sa korenastim povr\u0107em, zatim se se\u010de preko vlakana i vra\u0107a me\u0111u tanke trake \u0161argarepe, celera, korena per\u0161una i praziluka. Na tanjiru se dodaju krompir sa kimom i sve\u017ee narendan ren. Rezultat nije te\u017eak paprika\u0161 niti klasi\u010dno pe\u010denje, ve\u0107 so\u010dno meso u maloj koli\u010dini mirisne te\u010dnosti, sa jasnim ukusom povr\u0107a i o\u0161trim, \u010distim zavr\u0161etkom rena.<\/p>\n    <p>Najbolji komad za ovu pripremu je svinjska ple\u0107ka bez ko\u017ee, sa dovoljno unutra\u0161nje masno\u0107e da ostane so\u010dna tokom tihog kuvanja. Vrat mo\u017ee da poslu\u017ei kao bogatija zamena, dok je potpuno nemasni kare sklon isu\u0161ivanju pre nego \u0161to vezivno tkivo omek\u0161a. Meso ulazi u ve\u0107 zagrejan bujon i kuva se ispod ta\u010dke sna\u017enog klju\u010danja. Povr\u0161ina sme blago da podrhtava, ali ne i da se kovitla. Takav re\u017eim \u010duva vlakna od naglog stezanja i daje bistriju, uredniju te\u010dnost za serviranje.<\/p>\n    <p class=\"gj-pull\">Meso se kuva polako, povr\u0107e kratko, a ren ostaje sirov \u2014 tri razli\u010dite obrade grade jedan uravnote\u017een tanjir.<\/p>\n    <p>Povr\u0107e se deli na dva zadatka. Krupnije se\u010deni komadi luka, \u0161argarepe, celera i korena per\u0161una grade osnovu bujona tokom kuvanja mesa. Drugi deo povr\u0107a se se\u010de na tanke \u0161tapi\u0107e i ulazi tek pred kraj, na pet do sedam minuta. Tako jelo dobija sve\u017eiji miris i prepoznatljivu strukturu: meso je mekano, a povr\u0107e nije pretvoreno u ka\u0161u. Krompir se kuva odvojeno, zatim kratko okre\u0107e na puteru sa kimom, pa ostaje zaseban prilog umesto da zamuti bujon skrobom.<\/p>\n    <p>Ren se ne kuva dugo. Visoka temperatura brzo slabi njegove isparljive arome, pa se jedan deo me\u0161a sa rendanom jabukom i limunom, a drugi se stavlja neposredno pred serviranje. Jabuka ubla\u017eava o\u0161trinu i daje diskretnu slatko\u0107u bez pretvaranja priloga u sos. U testiranoj verziji koli\u010dina rena ostaje dovoljno jasna da prese\u010de masno\u0107u ple\u0107ke, ali ne potiskuje ukus mesa. Ko koristi veoma mlad i sna\u017ean koren treba da po\u010dne sa manjom koli\u010dinom i doda ostatak za stolom.<\/p>\n    <p>Ovo jelo dobro podnosi pripremu unapred. Meso mo\u017ee da se skuva dan ranije i ohladi u sopstvenom bujonu, \u010dime ostaje vla\u017eno i lak\u0161e se se\u010de na pravilne kri\u0161ke. Sutradan se bujon odmasti, povr\u0107e kratko dovr\u0161i, a krompir zape\u010de neposredno pre jela. Najva\u017enija kontrolna ta\u010dka nije sat, ve\u0107 tekstura: vilju\u0161ka treba lako da prodre u ple\u0107ku, a kri\u0161ka mora da zadr\u017ei oblik kada se prenese na tanjir.<\/p>\n    <p>Rezanje povr\u0107a uti\u010de na zavr\u0161ni tanjir vi\u0161e nego \u0161to se na prvi pogled vidi. \u0160argarepa, celer, koren per\u0161una i praziluk seku se na tanke, pribli\u017eno jednake \u0161tapi\u0107e kako bi omek\u0161ali u isto vreme, ali zadr\u017eali oblik. Deo povr\u0107a kuva se uz meso radi ukusa bujona, dok se zavr\u0161na koli\u010dina dodaje kasnije da ne postane ka\u0161asta. Takav dvostruki pristup daje i punu te\u010dnost i jasan, sve\u017e izgled servirane porcije.<\/p>\n    <p>Ren se dodaje tek pri serviranju. Du\u017ee kuvanje smanjuje njegovu o\u0161trinu i ostavlja gorku, zagu\u0161enu notu, dok sve\u017ee narendan ren daje kratku toplotu koja se dobro sla\u017ee sa slatko\u0107om korenastog povr\u0107a. Krompir se kuva odvojeno sa kimom da ne zamuti bujon skrobom. Meso se se\u010de popreko na vlakna, u deblje kri\u0161ke koje ostaju so\u010dne i mogu da nose malo te\u010dnosti iz tanjira.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 od bujona do rena<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Za\u010dinsko povr\u0107e i bujon se zagrevaju, a ple\u0107ka se priprema za tiho kuvanje.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:20<\/b><span>Meso ulazi u lonac; pena se skida, a temperatura spu\u0161ta ispod jakog klju\u010danja.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:25<\/b><span>Meso je gotovo; tanke trake sve\u017eeg povr\u0107a kuvaju se samo nekoliko minuta.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:45<\/b><span>Krompir se okre\u0107e na puteru sa kimom, meso se se\u010de, a ren dodaje na kraju.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Svinjska ple\u0107ka se kuva u bujonu sa lukom, korenastim povr\u0107em, lovorom i biberom dok ne omek\u0161a, zatim se odmara u te\u010dnosti. Druga koli\u010dina povr\u0107a se se\u010de na tanke \u0161tapi\u0107e i kratko kuva u proce\u0111enom bujonu, pa zadr\u017eava boju i strukturu. Mladi krompir se dovr\u0161ava na puteru sa kimom. Za prilog od rena me\u0161aju se sve\u017ee narendan ren, jabuka i limunov sok. Meso se se\u010de preko vlakana, sla\u017ee preko povr\u0107a i preliva malom koli\u010dinom bujona. Jelo se slu\u017ei odmah, sa krompirom i renom sa strane. Povr\u0107e se dodaje u dve faze, krompir kuva zasebno sa kimom, a sve\u017e ren dolazi tek preko gotove porcije da zadr\u017ei o\u0161trinu.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za meso i bujon<\/h3>\n        <ul>\n          <li><b>1,2 kg svinjske ple\u0107ke bez ko\u017ee<\/b> \u2014 <em>komad sa umerenim pro\u0161aranjem<\/em><\/li>\n          <li><b>2,2 l neslanog svinjskog ili pile\u0107eg bujona<\/b> \u2014 <em>dovoljno da meso bude skoro pokriveno<\/em><\/li>\n          <li><b>1 glavica crnog luka, prepolovljena<\/b> \u2014 <em>sa presekom kratko zape\u010denim u suvom tiganju<\/em><\/li>\n          <li><b>2 \u0161argarepe, krupno se\u010dene<\/b> \u2014 <em>za osnovu bujona<\/em><\/li>\n          <li><b>150 g korena celera, krupno se\u010denog<\/b> \u2014 <em>za dubinu ukusa<\/em><\/li>\n          <li><b>1 koren per\u0161una, krupno se\u010den<\/b> \u2014 <em>mo\u017ee manji pa\u0161kanat<\/em><\/li>\n          <li><b>1 manji praziluk, zeleni deo<\/b> \u2014 <em>dobro opran<\/em><\/li>\n          <li><b>2 lovorova lista<\/b> \u2014 <em>ne vi\u0161e, da ne preuzme aromu<\/em><\/li>\n          <li><b>8 zrna crnog bibera<\/b> \u2014 <em>ostaje ceo<\/em><\/li>\n          <li><b>12 g soli<\/b> \u2014 <em>zavr\u0161no doterivanje posle ce\u0111enja<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za zavr\u0161no povr\u0107e i krompir<\/h3>\n        <ul>\n          <li><b>2 \u0161argarepe, na tanke \u0161tapi\u0107e<\/b> \u2014 <em>jednake debljine<\/em><\/li>\n          <li><b>120 g korena celera, na tanke \u0161tapi\u0107e<\/b> \u2014 <em>kuva se kratko<\/em><\/li>\n          <li><b>1 koren per\u0161una, na tanke \u0161tapi\u0107e<\/b> \u2014 <em>daje blagu slatko\u0107u<\/em><\/li>\n          <li><b>1 manji praziluk, beli deo, na trake<\/b> \u2014 <em>dodaje se poslednji<\/em><\/li>\n          <li><b>900 g mladog krompira<\/b> \u2014 <em>ujedna\u010dene veli\u010dine<\/em><\/li>\n          <li><b>30 g putera<\/b> \u2014 <em>za kratko sotiranje krompira<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica celog kima<\/b> \u2014 <em>lagano zgnje\u010den<\/em><\/li>\n          <li><b>2 ka\u0161ike seckanog vla\u0161ca<\/b> \u2014 <em>za zavr\u0161etak<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-group\">\n        <h3>Za jabuku i ren<\/h3>\n        <ul>\n          <li><b>120 g sve\u017eeg rena<\/b> \u2014 <em>renda se neposredno pred serviranje<\/em><\/li>\n          <li><b>1 kiselkasta jabuka<\/b> \u2014 <em>olju\u0161tena i sitno narendana<\/em><\/li>\n          <li><b>2 ka\u0161ike limunovog soka<\/b> \u2014 <em>\u010duva boju jabuke<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica \u0161e\u0107era<\/b> \u2014 <em>samo za ravnote\u017eu<\/em><\/li>\n          <li><b>1 g soli<\/b> \u2014 <em>za prilog od rena<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergen je celer; puter sadr\u017ei mleko. Za varijantu bez mleka krompir se mo\u017ee kratko sotirati na neutralnom ulju. Ren se menja kvalitetnim pripremljenim renom bez pavlake, uz manju po\u010detnu koli\u010dinu.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Bujon i meso<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite luk<\/p>\n        <p class=\"gj-step-x\">Prepolovljen luk polo\u017eite presekom nadole na suv, vru\u0107 tiganj i pecite 4 minuta, dok povr\u0161ina ne postane tamnosme\u0111a.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zagrejte osnovu<\/p>\n        <p class=\"gj-step-x\">U lonac od najmanje 5 litara sipajte bujon, dodajte zape\u010deni luk, krupno se\u010denu \u0161argarepu, celer, koren per\u0161una, zeleni deo praziluka, lovor i biber. Dovedite do blagih mehuri\u0107a.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte ple\u0107ku<\/p>\n        <p class=\"gj-step-x\">Spustite ple\u0107ku u te\u010dnost, skinite penu, posolite sa 10 g soli i kuvajte 80\u201395 minuta na vrlo tihom vrenju. Meso je spremno kada vilju\u0161ka ulazi lako, a unutra\u0161nja temperatura prelazi 75 \u00b0C.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Odmorite meso<\/p>\n        <p class=\"gj-step-x\">Izvadite ple\u0107ku u plitku posudu, prelijte sa dve kutla\u010de bujona i pokrijte 15 minuta. Ostatak bujona procedite kroz gustu cediljku.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Povr\u0107e, krompir i ren<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte krompir<\/p>\n        <p class=\"gj-step-x\">Mladi krompir kuvajte u posoljenoj vodi 18\u201322 minuta, dok no\u017e ulazi bez otpora. Ocedite ga i ostavite da se povr\u0161ina osu\u0161i.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dovr\u0161ite korenasto povr\u0107e<\/p>\n        <p class=\"gj-step-x\">U 700 ml proce\u0111enog bujona dodajte \u0161tapi\u0107e \u0161argarepe, celera i korena per\u0161una. Kuvajte 5 minuta, zatim dodajte beli deo praziluka i kuvajte jo\u0161 2 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Za\u010dinite krompir<\/p>\n        <p class=\"gj-step-x\">U \u0161irokom tiganju otopite puter, dodajte kim i krompir, pa okre\u0107ite 4\u20135 minuta na srednjoj vatri. Posolite preostalim delom soli i pospite polovinom vla\u0161ca.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pome\u0161ajte ren sa jabukom<\/p>\n        <p class=\"gj-step-x\">Narendanu jabuku odmah spojite sa limunovim sokom, \u0161e\u0107erom i 1 g soli. Ume\u0161ajte dve tre\u0107ine sve\u017ee narendanog rena, a ostatak sa\u010duvajte za vrh.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Se\u010denje i serviranje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Isecite preko vlakana<\/p>\n        <p class=\"gj-step-x\">Ple\u0107ku isecite na kri\u0161ke debljine oko 8 mm, uvek preko pravca mi\u0161i\u0107nih vlakana. Vratite je na minut u vru\u0107 bujon, bez klju\u010danja.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Slo\u017eite tanjir<\/p>\n        <p class=\"gj-step-x\">Rasporedite povr\u0107e i malo bujona u zagrejane duboke tanjire, dodajte kri\u0161ke mesa i krompir. Zavr\u0161ite jabukom sa renom, ostatkom sve\u017eeg rena i vla\u0161cem.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Slu\u017ei se u zagrejanim dubokim tanjirima, sa toliko bujona da povr\u0107e ostane so\u010dno, ali ne pliva kao supa. Uz jelo odgovaraju kisela salata od kupusa ili zelena salata sa blagim sir\u0107etom. Suvo belo vino sa izra\u017eenom kiselinom prati ren i svinjetinu bez dodatne te\u017eine.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Meso i proce\u0111eni bujon \u010duvaju se zajedno u zatvorenoj posudi do tri dana na 4 \u00b0C ili ni\u017ee. Povr\u0107e i krompir je bolje dr\u017eati odvojeno. Podgrevanje se obavlja polako, dok meso u sredini ne dostigne najmanje 74 \u00b0C. Prilog od jabuke i rena najbolje je potro\u0161iti istog dana.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Ple\u0107ka se mo\u017ee zameniti svinjskim vratom, uz ne\u0161to masniji rezultat. Pa\u0161kanat mo\u017ee zameniti koren per\u0161una. Za bla\u017ei prilog deo rena se menja rendanom jabukom. Umesto mladog krompira mogu da se poslu\u017ee kuvani bra\u0161nasti krompiri za\u010dinjeni kimom i per\u0161unom.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Za pravilno se\u010denje meso treba da odstoji u toplom bujonu, ne na suvom tanjiru. Povr\u0107e za zavr\u0161nicu se\u010de se ujedna\u010deno da bi sve omek\u0161alo u istom trenutku. Ren se renda poslednji i odmah pokriva, jer otvorena \u010dinija brzo gubi aromu. Potrebni su veliki lonac, gusta cediljka, \u0161irok tiganj i o\u0161tar no\u017e; mandolina je korisna samo uz za\u0161titni dr\u017ea\u010d.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 590 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 38 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 46 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 28 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 920 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 porcija. <b>Alergeni:<\/b> Alergen je celer; puter sadr\u017ei mleko. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Tiho kuvana ple\u0107ka, \u017eivahno povr\u0107e i hladan ren daju jelu jasne slojeve bez te\u0161kog sosa.<\/p>\n    <p>Steirisches Wurzelfleisch pokazuje kako se od jednog komada mesa i dve obrade povr\u0107a dobija precizan, uredan obrok. Bujon nosi ukus, krompir daje puno\u0107u, a ren odr\u017eava zavr\u0161etak sve\u017eim.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-steirisches-wurzelfleisch\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Steirisches Wurzelfleisch sa svinjetinom i korenastim povr\u0107em uz krompir i sve\u017e ren\",\n  \"description\": \"Mekana svinjetina kuvana u aromati\u010dnom bujonu, servirana sa tankim trakama korenastog povr\u0107a, krompirom sa kimom i sve\u017eim renom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Steirisches-Wurzelfleisch-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Steirisches-Wurzelfleisch-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Steirisches-Wurzelfleisch-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\": \"Tiho kuvanje i kratko sotiranje\",\n  \"keywords\": \"Steirisches Wurzelfleisch sa renom, \u0161tajerska svinjetina sa povr\u0107em, svinjsko meso sa renom, krompir sa kimom, korenasto povr\u0107e u bujonu\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT1H45M\",\n  \"totalTime\": \"PT2H20M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"590 kcal\",\n    \"carbohydrateContent\": \"38 g\",\n    \"proteinContent\": \"46 g\",\n    \"fatContent\": \"28 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"920 mg\",\n    \"servingSize\": \"1 porcija\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg svinjske ple\u0107ke bez ko\u017ee\",\n    \"2,2 l neslanog svinjskog ili pile\u0107eg bujona\",\n    \"1 glavica crnog luka, prepolovljena\",\n    \"2 \u0161argarepe, krupno se\u010dene\",\n    \"150 g korena celera, krupno se\u010denog\",\n    \"1 koren per\u0161una, krupno se\u010den\",\n    \"1 manji praziluk, zeleni deo\",\n    \"2 lovorova lista\",\n    \"8 zrna crnog bibera\",\n    \"12 g soli\",\n    \"2 \u0161argarepe, na tanke \u0161tapi\u0107e\",\n    \"120 g korena celera, na tanke \u0161tapi\u0107e\",\n    \"1 koren per\u0161una, na tanke \u0161tapi\u0107e\",\n    \"1 manji praziluk, beli deo, na trake\",\n    \"900 g mladog krompira\",\n    \"30 g putera\",\n    \"1 ka\u0161i\u010dica celog kima\",\n    \"2 ka\u0161ike seckanog vla\u0161ca\",\n    \"120 g sve\u017eeg rena\",\n    \"1 kiselkasta jabuka\",\n    \"2 ka\u0161ike limunovog soka\",\n    \"1 ka\u0161i\u010dica \u0161e\u0107era\",\n    \"1 g soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Bujon i meso\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite luk\",\n          \"text\": \"Prepolovljen luk polo\u017eite presekom nadole na suv, vru\u0107 tiganj i pecite 4 minuta, dok povr\u0161ina ne postane tamnosme\u0111a.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zagrejte osnovu\",\n          \"text\": \"U lonac od najmanje 5 litara sipajte bujon, dodajte zape\u010deni luk, krupno se\u010denu \u0161argarepu, celer, koren per\u0161una, zeleni deo praziluka, lovor i biber. 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