{"id":3955,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/schweinsbraten\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"schweinsbraten","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/schweinsbraten\/","title":{"rendered":"Schweinsbraten"},"content":{"rendered":"\n<style>\n#recipe-sr-schweinsbraten{\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-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-schweinsbraten .gj-sec::after,#recipe-sr-schweinsbraten .gj-stage::after,#recipe-sr-schweinsbraten .gj-prose h3::before{background:#999}\n  #recipe-sr-schweinsbraten .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-schweinsbraten .gj-rail,#recipe-sr-schweinsbraten .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-schweinsbraten .gj-rail-t,#recipe-sr-schweinsbraten .gj-rail-stop b,#recipe-sr-schweinsbraten .gj-close .gj-serif{color:#000}\n  #recipe-sr-schweinsbraten .gj-rail-stop span,#recipe-sr-schweinsbraten .gj-rail-sum,#recipe-sr-schweinsbraten .gj-close p{color:#222}\n  #recipe-sr-schweinsbraten .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-schweinsbraten .gj-rail-track::before{background:#999}\n  #recipe-sr-schweinsbraten .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-schweinsbraten .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-schweinsbraten .gj-ing-group,#recipe-sr-schweinsbraten .gj-steps>li,#recipe-sr-schweinsbraten .gj-rail,#recipe-sr-schweinsbraten .gj-close,#recipe-sr-schweinsbraten .gj-nutri-row,#recipe-sr-schweinsbraten .gj-fact{break-inside:avoid}\n  #recipe-sr-schweinsbraten .gj-sec h2,#recipe-sr-schweinsbraten .gj-stage{break-after:avoid}\n  #recipe-sr-schweinsbraten .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-schweinsbraten\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Schweinsbraten<\/b> od svinjetine sa hrskavom ko\u017eicom <span class=\"gj-serif\">belim lukom i kimom<\/span><\/h2>\n\n  <p class=\"gj-sub\">Austrijski Schweinsbraten od svinjskog ramena sa ko\u017eicom, suvo za\u010dinjen solju, belim lukom i kimom, sporo pe\u010den nad lukom do mekog mesa i hrskave povr\u0161ine.<\/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>45 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>3 h 45 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\">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\">2 h 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=\"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 680 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\/Schweinsbraten-3.webp\" alt=\"Austrijski Schweinsbraten sa zape\u010denom ko\u017eicom, umakom, knedlom i kiselim kupusom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Na fotografiji je pe\u010denje servirano sa knedlom i kiselim kupusom; recept ispod obuhvata meso i prirodni sok od pe\u010denja.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Pe\u010denje kod kog priprema ko\u017eice po\u010dinje mnogo pre rerne<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Schweinsbraten je austrijsko svinjsko pe\u010denje koje se oslanja na pun ukus mesa, beli luk, kim i sok nastao u plehu. \u010cesto se slu\u017ei sa knedlama i kiselim kupusom, ali kvalitet tanjira prvo zavisi od samog pe\u010denja: meso treba da se se\u010de bez raspadanja, masno\u0107a da bude omek\u0161ala, a ko\u017eica suva i hrskava. Svinjsko rame sa ko\u017eicom daje dobar odnos vezivnog tkiva i masno\u0107e, pa podnosi du\u017ee pe\u010denje bez isu\u0161ivanja.<\/p>\n    <p>Ko\u017eica se zaseca o\u0161trim no\u017eem do masnog sloja, ne kroz meso. Paralelni rezovi \u0161iroki oko centimetar poma\u017eu da se masno\u0107a topi, a povr\u0161ina \u0161iri u pravilne trake. Meso se zatim soli i ostavlja otkriveno u fri\u017eideru najmanje trideset minuta, a najbolje nekoliko sati. Hladan, suv vazduh izvla\u010di vlagu sa ko\u017ee. Pre rerne povr\u0161ina se dodatno bri\u0161e, dok se pasta od belog luka, kima i bibera nanosi prete\u017eno na mesnate strane, ne preko ko\u017eice.<\/p>\n    <p class=\"gj-pull\">Hrskava ko\u017eica tra\u017ei suvu povr\u0161inu i kasnu visoku temperaturu; meko meso tra\u017ei vreme na umerenoj vatri.<\/p>\n    <p>Pe\u010denje po\u010dinje sa ko\u017eicom okrenutom nadole u plitkom sloju vrele vode. Taj kratak po\u010detak omek\u0161ava rezove i poma\u017ee da se kasnije ravnomerno otvore. Komad se zatim okre\u0107e na posteljicu od luka, a temperatura se spu\u0161ta. Te\u010dnost u plehu ne sme dodirivati ko\u017eicu. Luk, sok od mesa i mala koli\u010dina bujona stvaraju osnovu za umak, dok otvorena povr\u0161ina ostaje suva.<\/p>\n    <p>Za svinjsko rame cilj nije samo minimalna bezbedna temperatura. Vezivno tkivo postaje mekano tek kada sredina stigne pribli\u017eno do 88\u201392 \u00b0C i zadr\u017ei se dovoljno dugo. Termometar se uvodi sa strane u najdeblji deo, bez dodira sa kosti. Ako povr\u0161ina tamni prerano, meso se labavo pokriva folijom, ali ko\u017eica ostaje otkrivena. Zavr\u0161na visoka temperatura ili kratko grilovanje koriste se tek kada je meso ve\u0107 meko.<\/p>\n    <p>Pe\u010denje odmara najmanje dvadeset minuta pre se\u010denja. Taj period smiruje sokove i dopu\u0161ta da temperatura u sredini ostane stabilna. Ko\u017eica se ne pokriva \u010dvrsto, jer bi para za nekoliko minuta omek\u0161ala koru. Sok iz pleha se procedi, masno\u0107a delimi\u010dno skine, a luk pasira ili ostavi u komadima. Rezultat je jednostavan umak koji prati meso bez bra\u0161na i te\u0161ke zapr\u0161ke.<\/p>\n    <p>Razli\u010diti delovi svinjskog trupa tra\u017ee razli\u010dit zavr\u0161etak. Rame ima dovoljno kolagena za dugo pe\u010denje i ostaje so\u010dno na vi\u0161oj unutra\u0161njoj temperaturi, dok slabina postaje suva mnogo pre 88 \u00b0C i nije dobra zamena u istoj proceduri. Potrbu\u0161ina daje izra\u017eeniju masno\u0107u i ravnu ko\u017eicu, ali porcije moraju biti manje. Komad sa neujedna\u010denom debljinom postavlja se debljim krajem ka zadnjem delu rerne, gde je toplota \u010desto ja\u010da.<\/p>\n    <p>Umak iz pleha treba da zadr\u017ei ukus pe\u010denja, ne samo slano\u0107u. Pre redukcije se ostavlja minut da masno\u0107a ispliva, pa se vi\u0161ak skida ka\u0161ikom. Zape\u010deni komadi luka rastvaraju se u bujonu struganjem dna drvenom varja\u010dom. Sir\u0107e se dodaje na kraju u maloj meri, tek da prese\u010de masno\u0107u. Ako je sok ve\u0107 veoma slan, razbla\u017euje se vodom pre redukcije umesto dodatnog kuvanja.<\/p>\n    <p>Ko\u017eica se prati tokom poslednjih minuta bez udaljavanja od rerne. Pojedini delovi mogu nabubriti ranije; pleh se tada okrene, a ve\u0107 tamno mesto za\u0161titi malim komadom folije. Ako korica nije ravnomerna, kratko grilovanje radi uz otvoren pogled na povr\u0161inu. Dim ili miris paljevine znak su za trenutno prekidanje zavr\u0161nice.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od suve ko\u017eice do odmorenog pe\u010denja<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Ko\u017eica se zaseca, soli i su\u0161i, a mesnate strane dobijaju beli luk i kim.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:45<\/b><span>Pe\u010denje kratko stoji ko\u017eicom u vodi, zatim se okre\u0107e iznad luka.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:15<\/b><span>Umerena toplota polako omek\u0161ava rame, uz povremeno dolivanje bujona ispod mesa.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>3:15<\/b><span>Visoka temperatura zavr\u0161ava koru, a meso odmara dvadeset minuta pre se\u010denja.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Ko\u017eica svinjskog ramena zaseca se na trake, soli i su\u0161i otkrivena u fri\u017eideru. Mesnate strane utrljavaju se pastom od belog luka, kima, bibera i ulja. Pe\u010denje prvo stoji ko\u017eicom nadole u plitkom sloju vrele vode, zatim se okre\u0107e na luk i pe\u010de na 160 \u00b0C uz malo bujona. Kada sredina dostigne 88\u201392 \u00b0C i meso postane meko, temperatura se podi\u017ee na 230 \u00b0C da ko\u017eica nabubri i postane hrskava. Meso odmara dvadeset minuta, a sok iz pleha se procedi i redukuje u prirodan umak. Ko\u017eica ostaje nepokrivena tokom odmora, dok se te\u010dnost iz pleha odma\u0161\u0107uje, zakiseljava malom koli\u010dinom sir\u0107eta i kratko redukuje.<\/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 pe\u010denje<\/h3>\n        <ul>\n          <li><b>1,8 kg svinjskog ramena sa ko\u017eicom<\/b> \u2014 <em>komad ujedna\u010dene debljine<\/em><\/li>\n          <li><b>22 g fine soli<\/b> \u2014 <em>deo za ko\u017eicu, deo za meso<\/em><\/li>\n          <li><b>5 \u010denova belog luka<\/b> \u2014 <em>izgnje\u010den<\/em><\/li>\n          <li><b>2 ka\u0161i\u010dice celog kima<\/b> \u2014 <em>grubo izdrobljen<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica crnog bibera<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li>\n          <li><b>1 ka\u0161ika neutralnog ulja<\/b> \u2014 <em>za za\u010dinsku pastu<\/em><\/li>\n          <li><b>3 velike glavice crnog luka<\/b> \u2014 <em>ise\u010den na deblje kri\u0161ke<\/em><\/li>\n          <li><b>500 ml vrele vode<\/b> \u2014 <em>deo za po\u010detak, deo za pleh<\/em><\/li>\n          <li><b>500 ml neslanog gove\u0111eg ili svinjskog bujona<\/b> \u2014 <em>dodavati postepeno<\/em><\/li>\n          <li><b>2 lovorova lista<\/b> \u2014 <em>za sok od pe\u010denja<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica jabukovog sir\u0107eta<\/b> \u2014 <em>za zavr\u0161ni umak<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Recept ne sadr\u017ei uobi\u010dajene alergene kada je bujon bez glutena i drugih dodataka; deklaracija bujona se proverava. Sirovo meso se dr\u017ei odvojeno, ruke i povr\u0161ine peru se odmah posle kontakta.<\/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\">Priprema<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Zasecite ko\u017eicu<\/p>\n        <p class=\"gj-step-x\">Ko\u017eicu osu\u0161ite i zasecite paralelno na razmak od oko 1 cm, samo do masnog sloja. Utrljajte 12 g soli u rezove i ostavite otkriveno u fri\u017eideru najmanje 30 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Za\u010dinite meso<\/p>\n        <p class=\"gj-step-x\">Pome\u0161ajte beli luk, kim, biber, ulje i preostalih 10 g soli. Pastu utrljajte po mesnatim stranama, a ko\u017eicu ponovo obri\u0161ite potpuno suvom.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite pleh<\/p>\n        <p class=\"gj-step-x\">Rernu zagrejte na 220 \u00b0C. Luk i lovor rasporedite u dubokom plehu, ali ostavite sredinu slobodnu za po\u010detnu fazu.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Pe\u010denje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Omek\u0161ajte ko\u017eicu<\/p>\n        <p class=\"gj-step-x\">U sredinu pleha sipajte 250 ml vrele vode. Meso polo\u017eite ko\u017eicom nadole tako da je samo ko\u017eica u vodi i pecite 20 minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Okrenite meso<\/p>\n        <p class=\"gj-step-x\">Temperaturu smanjite na 160 \u00b0C. Meso okrenite ko\u017eicom nagore i postavite na luk, tako da te\u010dnost ne dodiruje povr\u0161inu.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pecite do meko\u0107e<\/p>\n        <p class=\"gj-step-x\">Pecite 1 sat i 50 minuta do 2 sata i 10 minuta. Dolivajte bujon i preostalu vodu po dnu pleha. Meso je spremno za zavr\u0161nicu kada sredina dostigne 88\u201392 \u00b0C.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zavr\u0161ite ko\u017eicu<\/p>\n        <p class=\"gj-step-x\">Pove\u0107ajte temperaturu na 230 \u00b0C i pecite jo\u0161 10\u201315 minuta, uz stalno pra\u0107enje, dok ko\u017eica ne postane nabubrela i hrskava. Ne dozvolite da beli luk ili luk zagore.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Odmor i umak<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Odmorite pe\u010denje<\/p>\n        <p class=\"gj-step-x\">Meso prenesite na dasku i ostavite 20 minuta, labavo za\u0161ti\u0107eno sa strane, bez pokrivanja ko\u017eice.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napravite umak<\/p>\n        <p class=\"gj-step-x\">Sok i luk iz pleha procedite ili izblendajte po \u017eelji. Skinite vi\u0161ak masno\u0107e, dodajte sir\u0107e i kuvajte 5\u20138 minuta do lagano zgusnutog soka.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Isecite i poslu\u017eite<\/p>\n        <p class=\"gj-step-x\">Ko\u017eicu prvo presecite nazubljenim no\u017eem du\u017e rezova, zatim meso secite popreko na deblje kri\u0161ke. Prelijte umakom samo meso, ne hrskavu ko\u017eicu.<\/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>Schweinsbraten se slu\u017ei sa Semmelkn\u00f6del ili krompir knedlama i kiselim kupusom. Umak ide ispod ili preko mesa, dok ko\u017eica ostaje suva. Jedna porcija sadr\u017ei nekoliko kri\u0161ki sa delom korice.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Meso se hladi u roku od dva sata i \u010duva do tri dana na 4 \u00b0C ili ni\u017ee. Podgreva se pokriveno sa malo soka do najmanje 74 \u00b0C, a ko\u017eica se zavr\u0161ava odvojeno nekoliko minuta na 220 \u00b0C. Zamrznuto meso bez ko\u017eice zadr\u017eava kvalitet do dva meseca.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Svinjski potrbu\u0161ni deo daje vi\u0161e masno\u0107e i kra\u0107e vreme do meko\u0107e. Pivo mo\u017ee da zameni deo bujona u plehu, ali ne ide preko ko\u017eice. Majoran mo\u017ee da se doda uz kim. Za manji komad od 1,2 kg prati se unutra\u0161nja temperatura, a vreme se ne prepolovljava automatski.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Rezovi ne smeju ulaziti u meso. Te\u010dnost ostaje ispod ko\u017eice. Zavr\u0161na visoka temperatura dolazi tek posle omek\u0161avanja. Potrebni su dubok pleh, vrlo o\u0161tar no\u017e, re\u0161etka ili posteljica od luka, termometar sa sondom i daska sa kanalom.<\/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 680 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 8 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 49 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 50 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 1 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 910 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> oko 220 g pe\u010denja sa umakom. <b>Alergeni:<\/b> Recept ne sadr\u017ei uobi\u010dajene alergene kada je bujon bez glutena i drugih dodataka; deklaracija bujona se proverava. 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\">Meko rame i hrskava ko\u017eica nastaju u dve razli\u010dite temperaturne faze, pa se ne mogu po\u017eurivati istim plamenom.<\/p>\n    <p>Su\u0161enje, sporo pe\u010denje i kratka zavr\u0161nica razdvajaju zadatke koje rerna mora da obavi. Odmor \u010duva sok u mesu, a prirodni umak vra\u0107a u tanjir ukus luka, kima i pe\u010denja.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-schweinsbraten\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Schweinsbraten od svinjetine sa hrskavom ko\u017eicom belim lukom i kimom\",\n  \"description\": \"Schweinsbraten od svinjskog ramena sa ko\u017eicom, za\u010dinjen belim lukom, kimom, solju i biberom, pe\u010den nad lukom do meke sredine i hrskave korice.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Schweinsbraten-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Schweinsbraten-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Schweinsbraten-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\": \"Suvo za\u010dinjavanje i pe\u010denje\",\n  \"keywords\": \"hrskavi Schweinsbraten, svinjsko pe\u010denje sa hrskavom ko\u017eicom, austrijsko pe\u010denje sa kimom, Schweinsbraten u rerni, svinjsko rame sa koricom\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H30M\",\n  \"totalTime\": \"PT3H45M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"680 kcal\",\n    \"carbohydrateContent\": \"8 g\",\n    \"proteinContent\": \"49 g\",\n    \"fatContent\": \"50 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"910 mg\",\n    \"servingSize\": \"oko 220 g pe\u010denja sa umakom\"\n  },\n  \"recipeIngredient\": [\n    \"1,8 kg svinjskog ramena sa ko\u017eicom\",\n    \"22 g fine soli\",\n    \"5 \u010denova belog luka\",\n    \"2 ka\u0161i\u010dice celog kima\",\n    \"1 ka\u0161i\u010dica crnog bibera\",\n    \"1 ka\u0161ika neutralnog ulja\",\n    \"3 velike glavice crnog luka\",\n    \"500 ml vrele vode\",\n    \"500 ml neslanog gove\u0111eg ili svinjskog bujona\",\n    \"2 lovorova lista\",\n    \"1 ka\u0161i\u010dica jabukovog sir\u0107eta\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zasecite ko\u017eicu\",\n          \"text\": \"Ko\u017eicu osu\u0161ite i zasecite paralelno na razmak od oko 1 cm, samo do masnog sloja. Utrljajte 12 g soli u rezove i ostavite otkriveno u fri\u017eideru najmanje 30 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Za\u010dinite meso\",\n          \"text\": \"Pome\u0161ajte beli luk, kim, biber, ulje i preostalih 10 g soli. Pastu utrljajte po mesnatim stranama, a ko\u017eicu ponovo obri\u0161ite potpuno suvom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite pleh\",\n          \"text\": \"Rernu zagrejte na 220 \u00b0C. Luk i lovor rasporedite u dubokom plehu, ali ostavite sredinu slobodnu za po\u010detnu fazu.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pe\u010denje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte ko\u017eicu\",\n          \"text\": \"U sredinu pleha sipajte 250 ml vrele vode. Meso polo\u017eite ko\u017eicom nadole tako da je samo ko\u017eica u vodi i pecite 20 minuta.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Okrenite meso\",\n          \"text\": \"Temperaturu smanjite na 160 \u00b0C. Meso okrenite ko\u017eicom nagore i postavite na luk, tako da te\u010dnost ne dodiruje povr\u0161inu.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pecite do meko\u0107e\",\n          \"text\": \"Pecite 1 sat i 50 minuta do 2 sata i 10 minuta. Dolivajte bujon i preostalu vodu po dnu pleha. Meso je spremno za zavr\u0161nicu kada sredina dostigne 88\u201392 \u00b0C.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Zavr\u0161ite ko\u017eicu\",\n          \"text\": \"Pove\u0107ajte temperaturu na 230 \u00b0C i pecite jo\u0161 10\u201315 minuta, uz stalno pra\u0107enje, dok ko\u017eica ne postane nabubrela i hrskava. 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