{"id":4185,"date":"2026-07-25T20:27:29","date_gmt":"2026-07-25T20:27:29","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatski-sataras\/"},"modified":"2026-07-25T20:30:37","modified_gmt":"2026-07-25T20:30:37","slug":"hrvatski-sataras","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-sataras\/","title":{"rendered":"Hrvatski satara\u0161"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-sataras{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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*::after{box-sizing:border-box}\n#recipe-sr-latn-hr-croatian-sataras :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-sr-latn-hr-croatian-sataras :where(img){max-width:100%}\n#recipe-sr-latn-hr-croatian-sataras .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-sr-latn-hr-croatian-sataras ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-sr-latn-hr-croatian-sataras :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-sr-latn-hr-croatian-sataras :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-sr-latn-hr-croatian-sataras:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-sataras:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-sataras:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-sataras:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-sr-latn-hr-croatian-sataras:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-hr-croatian-sataras .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-sataras .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-croatian-sataras .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-sataras .gj-title-main,\n#recipe-sr-latn-hr-croatian-sataras .gj-title-accent{display:block}\n#recipe-sr-latn-hr-croatian-sataras .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-croatian-sataras .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-sr-latn-hr-croatian-sataras .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-sataras .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-sr-latn-hr-croatian-sataras .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-sataras .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-sr-latn-hr-croatian-sataras .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-sr-latn-hr-croatian-sataras .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-sr-latn-hr-croatian-sataras .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-sataras .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-sr-latn-hr-croatian-sataras .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-sr-latn-hr-croatian-sataras .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-latn-hr-croatian-sataras .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-section{scroll-margin-top:20px}\n#recipe-sr-latn-hr-croatian-sataras .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-sr-latn-hr-croatian-sataras .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-sataras .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-sataras .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-sataras .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-croatian-sataras .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-croatian-sataras .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-sataras .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-croatian-sataras .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-sr-latn-hr-croatian-sataras .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-sr-latn-hr-croatian-sataras .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-wrap,\n#recipe-sr-latn-hr-croatian-sataras .gj-steps-wrap,\n#recipe-sr-latn-hr-croatian-sataras .gj-practical,\n#recipe-sr-latn-hr-croatian-sataras .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-croatian-sataras .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-croatian-sataras .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-sataras .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-croatian-sataras .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-croatian-sataras .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-croatian-sataras .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-croatian-sataras .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:38px minmax(0,1fr);gap:12px;align-items:start;padding:13px 4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-sataras .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-sataras .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-croatian-sataras .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-sr-latn-hr-croatian-sataras .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n\n\/* Practical cards *\/\n#recipe-sr-latn-hr-croatian-sataras .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-sr-latn-hr-croatian-sataras .gj-info-card{min-width:0;padding:17px 18px;border:1px solid var(--gj-line);border-radius:13px;background:rgba(255,253,250,.74)}\n#recipe-sr-latn-hr-croatian-sataras .gj-info-card h4{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--gj-night);font-size:15px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-croatian-sataras .gj-info-card h4::before{content:\"\";width:14px;height:1px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-sr-latn-hr-croatian-sataras .gj-info-card p,\n#recipe-sr-latn-hr-croatian-sataras .gj-info-card 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#recipe-sr-latn-hr-croatian-sataras{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}\n  #recipe-sr-latn-hr-croatian-sataras .gj-hero{display:none}\n  #recipe-sr-latn-hr-croatian-sataras .gj-title{font-size:24pt}\n  #recipe-sr-latn-hr-croatian-sataras .gj-title-accent,\n  #recipe-sr-latn-hr-croatian-sataras .gj-sec-num,\n  #recipe-sr-latn-hr-croatian-sataras .gj-cue,\n  #recipe-sr-latn-hr-croatian-sataras .gj-stage,\n  #recipe-sr-latn-hr-croatian-sataras .gj-steps>li::before{color:#000}\n  #recipe-sr-latn-hr-croatian-sataras .gj-facts,\n  #recipe-sr-latn-hr-croatian-sataras .gj-nutri-row,\n  #recipe-sr-latn-hr-croatian-sataras .gj-ing-grid,\n  #recipe-sr-latn-hr-croatian-sataras .gj-info-grid,\n  #recipe-sr-latn-hr-croatian-sataras .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-croatian-sataras .gj-fact,\n  #recipe-sr-latn-hr-croatian-sataras .gj-nutri-row>div,\n  #recipe-sr-latn-hr-croatian-sataras .gj-ing-group,\n  #recipe-sr-latn-hr-croatian-sataras .gj-info-card,\n  #recipe-sr-latn-hr-croatian-sataras .gj-steps>li,\n  #recipe-sr-latn-hr-croatian-sataras .gj-pull,\n  #recipe-sr-latn-hr-croatian-sataras .gj-rail,\n  #recipe-sr-latn-hr-croatian-sataras .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-sataras .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-sataras .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-croatian-sataras .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-sr-latn-hr-croatian-sataras\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-sataras\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Povrtni prilog \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-sataras\"><span class=\"gj-title-main\"><b>Hrvatski satara\u0161<\/b> od paprika, paradajza i luka<\/span><span class=\"gj-title-accent gj-serif\">dinstan do so\u010dne, rusti\u010dne teksture<\/span><\/h2>\n    <p class=\"gj-sub\">Trake crvenih i zelenih paprika polako se dinstaju sa lukom i zrelim paradajzom, dok povr\u0107e ne omek\u0161a, a sokovi se ne sjedine u rusti\u010dan sos.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Prilog<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Dinstanje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Lako<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>20 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Dinstanje<\/dt><dd>45 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>1 h 5 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 160 kcal<\/dd><\/div>\n  <\/dl>\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\/Croatian-Sataras-3.webp\" alt=\"Hrvatski satara\u0161 sa trakama crvenih i zelenih paprika, paradajzom i lukom u plitkom tiganju\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Zreli paradajz povezuje meke trake paprika i luka u so\u010dan, ali ne voden povrtni prilog.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-croatian-sataras\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-croatian-sataras\">Sezonsko povr\u0107e, redosled dinstanja i kontrola soka<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Satara\u0161 je jednostavno jelo od paprika, paradajza i luka koje se priprema \u0161irom Hrvatske i susednih kuhinja kada je letnje povr\u0107e zrelo i puno soka. Mo\u017ee da bude prilog uz meso, lagan samostalan obrok sa hlebom ili osnova kojoj se kasnije dodaju jaja. Ovaj recept ostaje na \u010distoj povrtnoj verziji, kakva je prikazana na fotografijama: \u0161iroke trake crvene i zelene paprike, mekan luk i paradajz koji se raspao u rusti\u010dan sos. Jelo nije glatki pire niti suva me\u0161avina pe\u010denog povr\u0107a.<\/p>\n        <blockquote class=\"gj-pull\">Paprike se prvo kratko dinstaju bez paradajza; tako zadr\u017eavaju oblik umesto da se odmah skuvaju u pari.<\/blockquote>\n        <p>Odnos sastojaka nije strogo propisan, ali paprika treba da bude najvidljivija. Zreli paradajz daje te\u010dnost i kiselinu, dok luk obezbe\u0111uje slatku osnovu. Crvene paprike su sla\u0111e i mesnatije, zelene unose blagu gor\u010dinu i sve\u017eiji miris. Sve paprike se seku na trake sli\u010dne \u0161irine, kako bi se ravnomerno kuvale. Paradajz mo\u017ee da se olju\u0161ti posle kratkog blan\u0161iranja, ali to nije obavezno ako je ko\u017eica tanka. U ovom receptu se lju\u0161ti radi ne\u017enijeg sosa.<\/p>\n        <p>Redosled dinstanja \u010duva teksturu. Luk po\u010dinje prvi, na umerenoj vatri i u dovoljnoj koli\u010dini ulja da omek\u0161a bez pr\u017eenih ivica. Paprike ulaze slede\u0107e i nekoliko minuta se kuvaju bez paradajza. Kada bi se paradajz dodao odmah, njegova voda bi spustila temperaturu i paprike bi se vi\u0161e kuvale u pari nego dinstale. Kratko direktno zagrevanje omogu\u0107ava im da razviju dublju aromu, a ipak zadr\u017ee oblik. Beli luk se dodaje tek pred paradajz da ne zagori.<\/p>\n        <p>Paradajz se kuva bez potpunog pokrivanja. U prvoj polovini vremena pu\u0161ta mnogo soka, a zatim se te\u010dnost postepeno redukuje. Satara\u0161 se me\u0161a povremeno, \u0161irokom lopaticom, kako se trake paprika ne bi raskidale. Cilj je sos koji obavija povr\u0107e i kratko ostavlja trag na dnu tiganja kada se povu\u010de varja\u010dom. Ako se kuva predugo, sve se pretvara u jednoli\u010dnu masu. Ako se skine prerano, na tanjiru ostaje vodeni obru\u010d oko povr\u0107a.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Za\u010dini ostaju skromni: so, crni biber i mala koli\u010dina slatke paprike. Zrelo povr\u0107e ne tra\u017ei \u0161e\u0107er. Samo ako je paradajz izrazito kiseo mo\u017ee se dodati prstohvat, ali prvo treba produ\u017eiti dinstanje luka i redukciju sosa. Sve\u017ee za\u010dinsko bilje nije nu\u017eno i \u010desto menja prepoznatljiv ukus. Satara\u0161 se mo\u017ee slu\u017eiti topao, mlak ili na sobnoj temperaturi, \u0161to ga \u010dini prakti\u010dnim prilogom za ru\u010dak koji se priprema unapred.<\/p>\n        <p>Posle skidanja sa vatre jelo odmara deset minuta. U tom periodu sok se zgu\u0161njava, a paprika upija deo paradajzne te\u010dnosti. Satara\u0161 dobro prati pe\u010deno ili pr\u017eeno meso, polpete, kobasice, pirina\u010d i palentu. Sa hlebom mo\u017ee da bude lagan obrok. Ostatke treba brzo ohladiti, jer velika plitka tava mo\u017ee dugo zadr\u017eavati toplotu. Pri podgrevanju se koristi \u0161irok tiganj bez poklopca, kako dodatno oslobo\u0111ena voda ne bi razredila sos.<\/p>\n        <p>Paradajz razli\u010dite zrelosti pu\u0161ta razli\u010ditu koli\u010dinu vode. Ako je veoma so\u010dan, satara\u0161 se zavr\u0161ava u potpuno otvorenom tiganju; ako je mesnat i suv, nekoliko ka\u0161ika vode mo\u017ee da spre\u010di hvatanje za dno. Procena se radi tokom poslednjih deset minuta, kada su paprike ve\u0107 meke i vi\u0161e ne treba produ\u017eavati kuvanje samo radi redukcije. Zato se zavr\u0161na gustina procenjuje po jasnom tragu koji lopatica ostavlja na dnu tiganja bez vidljivog vodenog razlivanja.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-sataras\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od \u010dvrstih traka do sjajnog povrtnog sosa<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-sataras\">Ritam dinstanja u \u0161irokom tiganju<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Ukupno: 1 h 5 min<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Se\u010denje paprika, luka i olju\u0161tenog paradajza.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Polako omek\u0161avanje luka bez tamnjenja.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Dinstanje paprika pre dodavanja paradajza.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>Redukcija soka i kratak odmor van vatre.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Luk se polako dinsta u maslinovom ulju dok ne postane mekan i sladak, bez tamnih ivica. Crvene i zelene paprike ise\u010dene na jednake trake dodaju se pre paradajza i kuvaju nekoliko minuta na direktnoj toploti. Beli luk i slatka paprika kratko zamiri\u0161u, zatim se dodaje olju\u0161ten i ise\u010den zreli paradajz. Satara\u0161 se kuva bez potpunog pokrivanja, uz povremeno ne\u017eno me\u0161anje, dok se vi\u0161ak vode ne redukuje i sos ne po\u010dne da obavija povr\u0107e. Paprike treba da budu sasvim meke, ali jo\u0161 prepoznatljive. Posle deset minuta odmora jelo se slu\u017ei toplo ili mlako kao prilog, lagan obrok sa hlebom ili osnova za jaja koja se mogu pripremiti odvojeno.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-croatian-sataras\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-croatian-sataras\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-sr-latn-hr-croatian-sataras\">\n          <h4 id=\"recipe-ing-1-sr-latn-hr-croatian-sataras\">Za satara\u0161<\/h4>\n          <ul>\n            <li><strong>450 g crvenih paprika, na trake<\/strong><\/li>\n            <li><strong>450 g zelenih ili bledo\u017eutih paprika, na trake<\/strong><\/li>\n            <li><strong>700 g zrelog paradajza, olju\u0161tenog i krupno se\u010denog<\/strong><\/li>\n            <li><strong>300 g crnog luka, na tanke polumesece<\/strong><\/li>\n            <li><strong>3 \u010dena belog luka, sitno seckana<\/strong><\/li>\n            <li><strong>45 ml maslinovog ulja<\/strong><\/li>\n            <li><strong>1 ka\u0161i\u010dica slatke mlevene paprike<\/strong><\/li>\n            <li><strong>3\/4 ka\u0161i\u010dice soli<\/strong><\/li>\n            <li><strong>1\/3 ka\u0161i\u010dice mlevenog crnog bibera<\/strong><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept ne sadr\u017ei uobi\u010dajene glavne alergene ako su za\u010dini \u010disti i bez dodataka. Za pripremu bez mogu\u0107eg unakrsnog kontakta koriste se provereni za\u010dini i \u010dista oprema. Maslinovo ulje mo\u017ee da se zameni suncokretovim uljem.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-croatian-sataras\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-croatian-sataras\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Priprema i po\u010detno dinstanje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Pripremite paradajz<\/p><p class=\"gj-step-x\">Na dnu svakog paradajza napravite plitak krst, prelijte ga klju\u010dalom vodom 30 sekundi, zatim ohladite, olju\u0161tite i krupno isecite, \u010duvaju\u0107i sav sok.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">U \u0161irokom tiganju ili plitkoj \u0161erpi zagrejte maslinovo ulje na srednje slaboj vatri. Dodajte luk i 1\/4 ka\u0161i\u010dice soli i dinstajte 10\u201312 minuta, dok ne postane sasvim mekan bez tamnjenja.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dodajte paprike<\/p><p class=\"gj-step-x\">Pove\u0107ajte vatru na srednju, dodajte sve paprike i dinstajte 8\u201310 minuta. Me\u0161ajte povremeno, tako da deo traka kratko dodiruje vrelo dno.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dodajte beli luk i papriku<\/p><p class=\"gj-step-x\">Ume\u0161ajte beli luk i kuvajte 30 sekundi. Sklonite tiganj na trenutak sa direktne toplote, dodajte mlevenu papriku i odmah prome\u0161ajte.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Paradajz i zavr\u0161na redukcija<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Dodajte paradajz<\/p><p class=\"gj-step-x\">Vratite tiganj na vatru, dodajte paradajz sa svim sokom, preostalu so i biber. Kratko dovedite do vrenja, zatim smanjite vatru.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dinstajte bez punog poklopca<\/p><p class=\"gj-step-x\">Kuvajte 22\u201328 minuta, delimi\u010dno otkriveno, uz povremeno ne\u017eno me\u0161anje \u0161irokom lopaticom. <span class=\"gj-cue\">Paprike treba da budu meke, ali vidljive, a sos da kratko ostavi trag kada se povu\u010de preko dna.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Odmorite i podesite ukus<\/p><p class=\"gj-step-x\">Sklonite sa vatre, probajte i po potrebi dodajte malo bibera. Ostavite 10 minuta nepokriveno da se sok dodatno pove\u017ee pre serviranja.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-croatian-sataras\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-croatian-sataras\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Satara\u0161 se slu\u017ei topao ili mlak uz polpete, pe\u010deno meso, kobasice, pirina\u010d ili palentu. Kao lagan obrok dovoljne su kri\u0161ke hleba \u010dvrste kore. Za verziju sa jajima, jaja se ume\u0161aju u odvojenu porciju neposredno pre serviranja.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Rashladiti u plitkoj posudi u roku od 2 sata i \u010duvati u fri\u017eideru do 3 dana. Podgrevati u \u0161irokom tiganju bez poklopca, uz me\u0161anje, dok ne bude ravnomerno vru\u0107. Mo\u017ee da se zamrzne do 2 meseca, ali paprike posle odmrzavanja postaju mek\u0161e.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Polovina crvenih paprika mo\u017ee da se zameni \u017eutim paprikama.<\/li><li>Za pikantniju verziju dodaje se jedna mala ljuta paprika uz slatke paprike.<\/li><li>Ka\u0161i\u010dica paradajz-pirea mo\u017ee da poja\u010da ukus kada paradajz nije potpuno zreo.<\/li><li>Jaja se mogu ume\u0161ati u gotov satara\u0161, ali tada jelo prelazi iz priloga u zaseban obrok.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>\u0160irok tiganj br\u017ee isparava vodu i \u010duva jasne trake paprika.<\/li><li>Mlevena paprika se dodaje van najja\u010de toplote da ne postane gorka.<\/li><li>Satara\u0161 se skida sa vatre dok je jo\u0161 malo so\u010dniji, jer se sos zgusne tokom odmora.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>\u0160irok tiganj ili plitka \u0161erpa pre\u010dnika najmanje 30 cm<\/li><li>Veliki o\u0161tar no\u017e<\/li><li>Daska za povr\u0107e<\/li><li>\u0160iroka lopatica<\/li><li>Posuda za blan\u0161iranje paradajza<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-croatian-sataras\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-croatian-sataras\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 160 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 19 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 8 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 410 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija priloga (oko 320 g). <strong>Klju\u010dni alergeni:<\/strong> nema uobi\u010dajenih glavnih alergena. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brendova, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Povr\u0107e u sopstvenom soku<\/p>\n    <p class=\"gj-close-quote\">Satara\u0161 je gotov kada je paprika meka, ali jo\u0161 ima oblik, a paradajz vi\u0161e nije vodena te\u010dnost.<\/p>\n    <p class=\"gj-close-copy\">Kvalitet jela zavisi od zrelog povr\u0107a i redosleda u tiganju. Luk daje osnovu, paprika dobija nekoliko minuta direktne toplote, a paradajz sve povezuje bez potrebe za te\u0161kim za\u010dinima.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-croatian-sataras\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatski satara\u0161 od paprika, paradajza i luka dinstan do so\u010dne, rusti\u010dne teksture\",\n  \"description\": \"Trake crvenih i zelenih paprika polako se dinstaju sa lukom i zrelim paradajzom, dok povr\u0107e ne omek\u0161a, a sokovi se ne sjedine u rusti\u010dan sos.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sataras-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  \"recipeCuisine\": \"Hrvatska\",\n  \"recipeCategory\": \"Prilog\",\n  \"cookingMethod\": \"Dinstanje\",\n  \"keywords\": \"recept za hrvatski satara\u0161, satara\u0161 od paprika i paradajza, povrtni satara\u0161 bez jaja, dinstane paprike sa lukom, letnji prilog od povr\u0107a\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H5M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"160 kcal\",\n    \"carbohydrateContent\": \"19 g\",\n    \"proteinContent\": \"3 g\",\n    \"fatContent\": \"8 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"410 mg\",\n    \"servingSize\": \"1 porcija priloga (oko 320 g)\"\n  },\n  \"recipeIngredient\": [\n    \"450 g crvenih paprika, na trake\",\n    \"450 g zelenih ili bledo\u017eutih paprika, na trake\",\n    \"700 g zrelog paradajza, olju\u0161tenog i krupno se\u010denog\",\n    \"300 g crnog luka, na tanke polumesece\",\n    \"3 \u010dena belog luka, sitno seckana\",\n    \"45 ml maslinovog ulja\",\n    \"1 ka\u0161i\u010dica slatke mlevene paprike\",\n    \"3\/4 ka\u0161i\u010dice soli\",\n    \"1\/3 ka\u0161i\u010dice mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Priprema i po\u010detno dinstanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite paradajz\",\n          \"text\": \"Na dnu svakog paradajza napravite plitak krst, prelijte ga klju\u010dalom vodom 30 sekundi, zatim ohladite, olju\u0161tite i krupno isecite, \u010duvaju\u0107i sav sok.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"U \u0161irokom tiganju ili plitkoj \u0161erpi zagrejte maslinovo ulje na srednje slaboj vatri. 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