{"id":3943,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/kaspressknodel\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"kaspressknodel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/kaspressknodel\/","title":{"rendered":"Kaspresskn\u00f6del"},"content":{"rendered":"\n<style>\n#recipe-sr-kaspressknodel{\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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.gj-nutri-row{display:grid;grid-template-columns:repeat(3,1fr);background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden}\n#recipe-sr-kaspressknodel .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-kaspressknodel .gj-nutri-row dt{font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;color:var(--gj-ink-2);margin-bottom:2px}\n#recipe-sr-kaspressknodel .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}\n#recipe-sr-kaspressknodel .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-sr-kaspressknodel .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-kaspressknodel .gj-close{background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);padding:30px;display:grid;gap:8px}\n#recipe-sr-kaspressknodel .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-sr-kaspressknodel .gj-close 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#recipe-sr-kaspressknodel .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-kaspressknodel .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-kaspressknodel .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-kaspressknodel .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-kaspressknodel{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}\n  #recipe-sr-kaspressknodel .gj-hero,#recipe-sr-kaspressknodel .gj-cap,#recipe-sr-kaspressknodel .gj-eyebrow i{display:none}\n  #recipe-sr-kaspressknodel .gj-eyebrow,#recipe-sr-kaspressknodel .gj-h1 .gj-serif,#recipe-sr-kaspressknodel .gj-sec .gj-serif,#recipe-sr-kaspressknodel .gj-steps>li::before,#recipe-sr-kaspressknodel .gj-intro p:first-of-type::first-letter,#recipe-sr-kaspressknodel .gj-stage{color:#000}\n  #recipe-sr-kaspressknodel .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-kaspressknodel .gj-sec::after,#recipe-sr-kaspressknodel .gj-stage::after,#recipe-sr-kaspressknodel .gj-prose h3::before{background:#999}\n  #recipe-sr-kaspressknodel .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-kaspressknodel .gj-rail,#recipe-sr-kaspressknodel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-kaspressknodel .gj-rail-t,#recipe-sr-kaspressknodel .gj-rail-stop b,#recipe-sr-kaspressknodel .gj-close .gj-serif{color:#000}\n  #recipe-sr-kaspressknodel .gj-rail-stop span,#recipe-sr-kaspressknodel .gj-rail-sum,#recipe-sr-kaspressknodel .gj-close p{color:#222}\n  #recipe-sr-kaspressknodel .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-kaspressknodel .gj-rail-track::before{background:#999}\n  #recipe-sr-kaspressknodel .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-kaspressknodel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-kaspressknodel .gj-ing-group,#recipe-sr-kaspressknodel .gj-steps>li,#recipe-sr-kaspressknodel .gj-rail,#recipe-sr-kaspressknodel .gj-close,#recipe-sr-kaspressknodel .gj-nutri-row,#recipe-sr-kaspressknodel .gj-fact{break-inside:avoid}\n  #recipe-sr-kaspressknodel .gj-sec h2,#recipe-sr-kaspressknodel .gj-stage{break-after:avoid}\n  #recipe-sr-kaspressknodel .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-kaspressknodel\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Tirolska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Kaspresskn\u00f6del<\/b> od starog hleba i planinskog sira <span class=\"gj-serif\">zape\u010dene u bistrom bujonu<\/span><\/h2>\n\n  <p class=\"gj-sub\">Tirolske spljo\u0161tene knedle od starog hleba, krompira i punomasnog sira, zape\u010dene sa obe strane i servirane u bistrom bujonu.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Knedle<\/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>20 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>1 h 15 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\">8 knedli \/ 4 porcije<\/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\">30 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\">25 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 640 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\/Kaspressknodel-3.webp\" alt=\"Tirolske Kaspresskn\u00f6del knedle sa zlatnom koricom u bistrom gove\u0111em bujonu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Knedle se prvo zape\u010du u tiganju, a u bujon ulaze tek pri serviranju da korica ne nestane.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Knedla sa koricom, sirom i mekanom sredinom<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Kaspresskn\u00f6del recept koristi sastojke koji su dugo bili osnova alpske kuhinje: stari beli hleb, mleko, jaja, krompir i sna\u017ean sir. Za razliku od okruglih kuvanih knedli, ova masa se oblikuje u debele pljosnate diskove i pr\u017ei sa obe strane. Povr\u0161ina postaje zlatna i mirisna, dok sredina ostaje meka, pro\u0161arana kockicama hleba i otopljenim sirom. Manje knedle se \u010desto slu\u017ee u bistrom bujonu, a ve\u0107e uz kiseli kupus ili salatu.<\/p>\n    <p>Hleb mora biti suv, ali ne tvrd kao kamen. Kockice stare jedan do dva dana upijaju toplo mleko bez pretvaranja u ka\u0161u. Sve\u017e hleb se slepljuje i tra\u017ei previ\u0161e bra\u0161na, \u010dime knedle postaju gumene. Mleko se sipa postepeno, jer razli\u010dite vrste hleba upijaju razli\u010ditu koli\u010dinu. Posle me\u0161anja masa odmara dvadeset minuta; za to vreme vlaga se ravnomerno raspore\u0111uje, a bra\u0161no i skrob iz krompira povezuju sastojke.<\/p>\n    <p class=\"gj-pull\">Masa se ne popravlja velikom koli\u010dinom bra\u0161na; prava gustina dolazi iz odmora, suvog hleba i ohla\u0111enog krompira.<\/p>\n    <p>Sir odre\u0111uje karakter. Potreban je punomasni polutvrdi sir izra\u017eenog ukusa, poput planinskog sira, tirolskog sivog sira u manjoj koli\u010dini ili dobro zrelog gaude tipa. Previ\u0161e mekog sira isti\u010de iz knedle, dok potpuno suv sir ne daje povezanu, so\u010dnu sredinu. U testiranoj verziji pola sira se krupno renda, a pola se\u010de na sitne kockice. Rendani deo ulazi u masu, kockice stvaraju d\u017eepove topljenog sira.<\/p>\n    <p>Kuvani krompir nije obavezan u svakoj regionalnoj varijanti, ali u ovoj verziji stabilizuje disk i daje meko\u0107u bez vi\u0161ka bra\u0161na. Krompir se potpuno ohladi, izgnje\u010di bez grudvica i ume\u0161a sa hlebom. Masa treba da se dr\u017ei kada se stisne, ali ne sme da bude lepljiva pasta. Jedna mala probna knedla otkriva da li treba dodati ka\u0161iku bra\u0161na ili malo mleka pre oblikovanja cele ture.<\/p>\n    <p>Pr\u017eenje se obavlja na srednjoj vatri. Prejaka temperatura tamni sir i puter pre nego \u0161to se sredina zagreje; preslaba pravi masnu, bledunjavu koricu. Nakon pe\u010denja knedle kratko odmore na re\u0161etki. Vreli bujon se sipa u tanjir, a knedle se pola\u017eu poslednje. Tako donja strana upija ukus, dok gornja jo\u0161 zadr\u017eava deo zape\u010dene teksture. Za bezbedno serviranje sredina treba da bude najmanje 74 \u00b0C.<\/p>\n    <p>Oblik knedle nije slu\u010dajan. Spljo\u0161teni disk ima ve\u0107u dodirnu povr\u0161inu sa tiganjem, pa dobija izra\u017eenu koricu dok sredina ostaje debela dovoljno za meko\u0107u. Jednake porcije mase va\u017eu se pre oblikovanja kako bi se pekle istom brzinom. Vla\u017ene ruke spre\u010davaju lepljenje, ali previ\u0161e vode na povr\u0161ini prska u masno\u0107i i usporava tamnjenje. Diskovi se zato oblikuju odlu\u010dno, uz samo tanak film vode na dlanovima.<\/p>\n    <p>Bujon se ne koristi za kuvanje knedli. One prvo potpuno zavr\u0161e u tiganju, odmore kratko na re\u0161etki, a zatim se pola\u017eu u zagrejane tanjire. Vreo bujon sipa se oko njih ili pre njihovog dodavanja. Takav redosled \u010duva gornju koricu i spre\u010dava da sirna masa upije previ\u0161e te\u010dnosti. Kada se slu\u017ee bez bujona, iste knedle dobro podnose kiseli kupus, salatu od kupusa ili kratko dinstane pe\u010durke.<\/p>\n    <p>Stari hleb i sir razlikuju se od ku\u0107e do ku\u0107e, pa precizan ose\u0107aj mase ima prednost nad slepim dodavanjem svih 80 g bra\u0161na. Posle odmora povr\u0161ina treba da bude vla\u017ena, ali disk podignut lopaticom mora ostati ceo. Ako se pe\u010de vi\u0161e tura, masno\u0107a se bri\u0161e kada potamni od sira.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od natopljenog hleba do zlatne knedle<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Hleb se preliva toplim mlekom, a luk kratko omek\u0161ava na puteru.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:15<\/b><span>Krompir, jaja, sir i za\u010dini povezuju masu koja zatim miruje dvadeset minuta.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:40<\/b><span>Probna knedla se pe\u010de, pa se po potrebi doteruje gustina.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:55<\/b><span>Osam diskova dobija koricu i odlazi u zagrejan bujon neposredno pred serviranje.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Kockice starog hleba prelivaju se toplim mlekom. Luk se omek\u0161ava na puteru i dodaje sa izgnje\u010denim kuvanim krompirom, jajima, rendanim i seckanim sirom, per\u0161unom, bra\u0161nom i za\u010dinima. Masa odmara dvadeset minuta. Oblikuje se osam spljo\u0161tenih knedli, a jedna se prvo probno pe\u010de radi provere gustine. Knedle se pr\u017ee na puteru i ulju oko pet minuta po strani, do tamnozlatne korice i temperature od najmanje 74 \u00b0C u sredini. Slu\u017ee se po dve u vrelom bistrom bujonu, posute vla\u0161cem. Knedle se ne kuvaju u bujonu; vru\u0107a te\u010dnost dolazi u tanjir neposredno pre njih, pa gornja korica ostaje delimi\u010dno suva. u svakoj porciji.<\/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 knedle<\/h3>\n        <ul>\n          <li><b>250 g starog belog hleba, na kockice<\/b> \u2014 <em>star jedan do dva dana<\/em><\/li>\n          <li><b>250 ml punomasnog mleka<\/b> \u2014 <em>zagrejanog do mlakog<\/em><\/li>\n          <li><b>250 g punomasnog planinskog sira<\/b> \u2014 <em>polovina rendana, polovina sitno se\u010dena<\/em><\/li>\n          <li><b>300 g kuvanog krompira<\/b> \u2014 <em>potpuno ohla\u0111en i izgnje\u010den<\/em><\/li>\n          <li><b>2 velika jaja<\/b> \u2014 <em>lagano umu\u0107ena<\/em><\/li>\n          <li><b>1 mala glavica crnog luka<\/b> \u2014 <em>sitno seckan<\/em><\/li>\n          <li><b>25 g putera<\/b> \u2014 <em>za luk<\/em><\/li>\n          <li><b>80 g glatkog bra\u0161na<\/b> \u2014 <em>dodati postepeno<\/em><\/li>\n          <li><b>3 ka\u0161ike seckanog per\u0161una<\/b> \u2014 <em>deo u masu, deo za kraj<\/em><\/li>\n          <li><b>1\/4 ka\u0161i\u010dice muskatnog ora\u0161\u010di\u0107a<\/b> \u2014 <em>sve\u017ee narendan<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n          <li><b>5 g soli<\/b> \u2014 <em>prilagoditi slano\u0107i sira<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za pr\u017eenje i serviranje<\/h3>\n        <ul>\n          <li><b>35 g putera<\/b> \u2014 <em>za pe\u010denje knedli<\/em><\/li>\n          <li><b>2 ka\u0161ike neutralnog ulja<\/b> \u2014 <em>spre\u010dava brzo tamnjenje putera<\/em><\/li>\n          <li><b>1,2 l bistrog gove\u0111eg ili povrtnog bujona<\/b> \u2014 <em>vreo pri serviranju<\/em><\/li>\n          <li><b>2 ka\u0161ike seckanog vla\u0161ca<\/b> \u2014 <em>za tanjire<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su gluten, mleko i jaja. Bezglutenski stari hleb i odgovaraju\u0107e bezglutensko bra\u0161no mogu da se koriste, ali masa mora du\u017ee da odmori. Slani sir i bujon zahtevaju oprez sa dodatom solju.<\/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\">Masa<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Natopite hleb<\/p>\n        <p class=\"gj-step-x\">Kockice hleba stavite u veliku \u010diniju, prelijte toplim mlekom i ostavite 10 minuta. Ne gnje\u010dite ih u pastu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Omek\u0161ajte luk<\/p>\n        <p class=\"gj-step-x\">Na 25 g putera pr\u017eite luk 4\u20135 minuta na srednjoj vatri, dok ne postane staklast bez tamnih ivica. Malo ohladite.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pove\u017eite sastojke<\/p>\n        <p class=\"gj-step-x\">Hlebu dodajte luk, krompir, jaja, sir, 2 ka\u0161ike per\u0161una, muskatni ora\u0161\u010di\u0107, biber, so i 60 g bra\u0161na. Prome\u0161ajte rukom samo dok se masa ne pove\u017ee.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Odmorite<\/p>\n        <p class=\"gj-step-x\">Pokrijte i ostavite 20 minuta. Masa treba da se dr\u017ei u \u0161aci; ako je veoma meka, dodajte preostalo bra\u0161no po jednu ka\u0161iku.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Oblikovanje i pe\u010denje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Napravite probnu knedlu<\/p>\n        <p class=\"gj-step-x\">Oblikujte mali disk i ispecite ga na malo masno\u0107e. Ako se raspada, dodajte jo\u0161 bra\u0161na; ako je suv i tvrd, ume\u0161ajte ka\u0161iku mleka.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Oblikujte osam komada<\/p>\n        <p class=\"gj-step-x\">Vla\u017enim rukama podelite masu na osam jednakih delova i oblikujte diskove pre\u010dnika 8\u20139 cm i debljine oko 2,5 cm.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite prvu stranu<\/p>\n        <p class=\"gj-step-x\">U \u0161irokom tiganju zagrejte polovinu putera i ulja. Pecite \u010detiri knedle 4\u20135 minuta na srednjoj vatri, bez pomeranja, dok ne dobiju tamnozlatnu koricu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Okrenite i dovr\u0161ite<\/p>\n        <p class=\"gj-step-x\">Okrenite lopaticom i pecite jo\u0161 4\u20135 minuta. Sredina treba da dostigne najmanje 74 \u00b0C. Ponovite sa drugom turom i ostatkom masno\u0107e.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Serviranje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Zagrejte bujon<\/p>\n        <p class=\"gj-step-x\">Bujon dovedite do prvih mehuri\u0107a i proverite slano\u0107u. Sipajte oko 300 ml u svaki zagrejani duboki tanjir.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dodajte knedle<\/p>\n        <p class=\"gj-step-x\">U svaki tanjir stavite dve knedle i pospite vla\u0161cem i preostalim per\u0161unom. Poslu\u017eite odmah.<\/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>Po dve manje knedle u bujonu \u010dine zasitno toplo predjelo ili lak\u0161e glavno jelo. Ve\u0107e knedle mogu da se poslu\u017ee bez bujona, uz kiseli kupus ili zelenu salatu. Bujon se sipa pre knedli, ne preko njih.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Pe\u010dene knedle se \u010duvaju odvojeno od bujona do tri dana u fri\u017eideru. Podgrevaju se 10 minuta na 180 \u00b0C ili u tiganju, dok sredina ne dostigne 74 \u00b0C. Bujon se zagreva posebno. Ne preporu\u010duje se dr\u017eanje knedli potopljenih preko no\u0107i.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Tre\u0107ina planinskog sira mo\u017ee da se zameni sivim sirom za izra\u017eeniji ukus. Krompir se mo\u017ee izostaviti uz dodatnih 30\u201350 g hleba. Povrtni bujon pravi potpuno vegetarijansku verziju. U masu mo\u017ee da se doda sitno seckan vla\u0161ac umesto polovine per\u0161una.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Mleko se dodaje prema mo\u0107i upijanja hleba, ne automatski do poslednje kapi. Probna knedla \u0161tedi celu turu. Lopatica treba da zahvati ceo disk pri okretanju. Potrebni su velika \u010dinija, \u0161irok tiganj, gnje\u010dilica za krompir, kuhinjska vaga i termometar sa tankom sondom.<\/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 640 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 62 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 30 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 31 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 1320 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 2 knedle sa bujonom. <b>Alergeni:<\/b> Alergeni su gluten, mleko i jaja. 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\">Zape\u010dena povr\u0161ina i so\u010dna sredina \u010dine Kaspresskn\u00f6del ne\u010dim vi\u0161e od hlebne knedle sa sirom.<\/p>\n    <p>Kada hleb dobije dovoljno vremena da upije mleko, a masa se testira pre cele ture, knedle ostaju stabilne bez vi\u0161ka bra\u0161na. Kratko pr\u017eenje i kasno spajanje sa bujonom \u010duvaju njihov karakter.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-kaspressknodel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kaspresskn\u00f6del od starog hleba i planinskog sira zape\u010dene u bistrom bujonu\",\n  \"description\": \"Kaspresskn\u00f6del od kockica starog hleba, planinskog sira, krompira, jaja i mleka, spljo\u0161tene i zape\u010dene, zatim poslu\u017eene u vrelom bujonu.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Kaspressknodel-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\": \"Knedle\",\n  \"cookingMethod\": \"Me\u0161anje, oblikovanje i pr\u017eenje\",\n  \"keywords\": \"zape\u010dene Kaspresskn\u00f6del, tirolske knedle sa sirom, knedle od starog hleba, pr\u017eene knedle u bujonu, planinski sir u knedlama\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT1H15M\",\n  \"recipeYield\": \"8 knedli \/ 4 porcije\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"640 kcal\",\n    \"carbohydrateContent\": \"62 g\",\n    \"proteinContent\": \"30 g\",\n    \"fatContent\": \"31 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"1320 mg\",\n    \"servingSize\": \"2 knedle sa bujonom\"\n  },\n  \"recipeIngredient\": [\n    \"250 g starog belog hleba, na kockice\",\n    \"250 ml punomasnog mleka\",\n    \"250 g punomasnog planinskog sira\",\n    \"300 g kuvanog krompira\",\n    \"2 velika jaja\",\n    \"1 mala glavica crnog luka\",\n    \"25 g putera\",\n    \"80 g glatkog bra\u0161na\",\n    \"3 ka\u0161ike seckanog per\u0161una\",\n    \"1\/4 ka\u0161i\u010dice muskatnog ora\u0161\u010di\u0107a\",\n    \"1\/2 ka\u0161i\u010dice crnog bibera\",\n    \"5 g soli\",\n    \"35 g putera\",\n    \"2 ka\u0161ike neutralnog ulja\",\n    \"1,2 l bistrog gove\u0111eg ili povrtnog bujona\",\n    \"2 ka\u0161ike seckanog vla\u0161ca\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Masa\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Natopite hleb\",\n          \"text\": \"Kockice hleba stavite u veliku \u010diniju, prelijte toplim mlekom i ostavite 10 minuta. Ne gnje\u010dite ih u pastu.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"Na 25 g putera pr\u017eite luk 4\u20135 minuta na srednjoj vatri, dok ne postane staklast bez tamnih ivica. Malo ohladite.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pove\u017eite sastojke\",\n          \"text\": \"Hlebu dodajte luk, krompir, jaja, sir, 2 ka\u0161ike per\u0161una, muskatni ora\u0161\u010di\u0107, biber, so i 60 g bra\u0161na. Prome\u0161ajte rukom samo dok se masa ne pove\u017ee.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Odmorite\",\n          \"text\": \"Pokrijte i ostavite 20 minuta. Masa treba da se dr\u017ei u \u0161aci; ako je veoma meka, dodajte preostalo bra\u0161no po jednu ka\u0161iku.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Oblikovanje i pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite probnu knedlu\",\n          \"text\": \"Oblikujte mali disk i ispecite ga na malo masno\u0107e. Ako se raspada, dodajte jo\u0161 bra\u0161na; ako je suv i tvrd, ume\u0161ajte ka\u0161iku mleka.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Oblikujte osam komada\",\n          \"text\": \"Vla\u017enim rukama podelite masu na osam jednakih delova i oblikujte diskove pre\u010dnika 8\u20139 cm i debljine oko 2,5 cm.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zapecite prvu stranu\",\n          \"text\": \"U \u0161irokom tiganju zagrejte polovinu putera i ulja. 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