{"id":4517,"date":"2026-07-27T10:33:00","date_gmt":"2026-07-27T10:33:00","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/grah-sa-suvim-mesom\/"},"modified":"2026-07-27T10:33:00","modified_gmt":"2026-07-27T10:33:00","slug":"grah-sa-suvim-mesom","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/grah-sa-suvim-mesom\/","title":{"rendered":"Grah sa suvim mesom"},"content":{"rendered":"\n\n<style>\n#recipe-sr-latn-hr-grah-sa-suhim-mesom{\n  --page:#faf8f4;--paper:#fff;--warm:#fffdf8;--ink:#18201d;--copy:#46504c;--muted:#68716d;\n  --line:#e4ddd2;--line-strong:#d4c7b5;--gold:#99640f;--gold-deep:#6b4106;--gold-soft:#f7edda;\n  --night:#16211e;--sage:#176744;--sage-soft:#eaf6ef;--blue:#245aa5;--blue-soft:#edf4ff;\n  --rose:#963f31;--rose-soft:#fbefeb;--violet:#684b92;--violet-soft:#f4effb;\n  --shadow:0 12px 34px rgba(42,35,25,.055);\n  position:relative;isolation:isolate;box-sizing:border-box;width:min(1180px,calc(100% - 20px));\n  margin:clamp(12px,2vw,28px) auto clamp(30px,4vw,56px);color:var(--ink);\n  font-family:\"Barlow\",\"Segoe UI Variable\",\"Segoe UI\",Roboto,Helvetica,Arial,sans-serif;\n  font-size:16px;line-height:1.7;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom *,#recipe-sr-latn-hr-grah-sa-suhim-mesom *::before,#recipe-sr-latn-hr-grah-sa-suhim-mesom *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom :where(img){display:block;max-width:100%}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom :where(a){color:var(--gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom :where(a:focus-visible){outline:3px solid rgba(153,100,15,.28);outline-offset:3px;border-radius:7px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom ::selection{background:var(--gold-soft);color:var(--night)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-anchor{scroll-margin-top:22px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-card{overflow:hidden;margin-bottom:18px;border:1px solid var(--line);border-radius:18px;background:var(--paper);box-shadow:var(--shadow)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-card-head{--tone:var(--gold-deep);--tone-bg:#fbf4e8;padding:clamp(20px,2.7vw,30px) clamp(18px,3vw,34px);border-bottom:1px solid var(--line);background:linear-gradient(135deg,var(--tone-bg),#fff 78%)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-tone-sage{--tone:var(--sage);--tone-bg:var(--sage-soft)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-tone-blue{--tone:var(--blue);--tone-bg:var(--blue-soft)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-tone-rose{--tone:var(--rose);--tone-bg:var(--rose-soft)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-tone-violet{--tone:var(--violet);--tone-bg:var(--violet-soft)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-kicker{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--tone,var(--gold-deep));font-size:10px;font-weight:800;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-kicker::before{content:\"\";width:23px;height:2px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-card-head h3{font-size:clamp(22px,2.7vw,30px);font-weight:780;letter-spacing:-.025em;line-height:1.18;text-wrap:balance}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-head-copy{max-width:920px;margin-top:7px;color:var(--copy);font-size:14.5px;line-height:1.65;text-wrap:pretty}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-card-body{padding:clamp(20px,3vw,34px)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-masthead{overflow:hidden;margin-bottom:18px;border:1px solid var(--line);border-radius:20px;background:var(--paper);box-shadow:0 16px 42px rgba(42,35,25,.07)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-title-wrap{position:relative;padding:clamp(28px,4vw,48px) clamp(20px,4.5vw,54px) clamp(24px,3.4vw,38px);background:radial-gradient(circle at 100% 0%,rgba(153,100,15,.11),transparent 26rem),linear-gradient(145deg,#fffdfa,#fbf6ed)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-title-wrap::after{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,var(--gold-deep),#d5ad61 55%,transparent)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-main-kicker{display:flex;align-items:center;gap:10px;margin-bottom:12px;color:var(--gold-deep);font-size:10.5px;font-weight:800;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-main-kicker::before{content:\"\";width:30px;height:2px;background:currentColor}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-title{max-width:980px;font-size:clamp(33px,5vw,54px);font-weight:790;letter-spacing:-.045em;line-height:1.04;text-wrap:balance}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .gj-title-main{display:block}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-title-accent{display:block;margin-top:8px;color:var(--gold);font-size:.58em;font-weight:640;letter-spacing:-.025em;line-height:1.16}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-lead{max-width:920px;margin-top:17px;color:var(--copy);font-size:clamp(16px,1.7vw,18px);line-height:1.68;text-wrap:pretty}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:19px;list-style:none}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-tags li{padding:6px 10px;border:1px solid #dfc99f;border-radius:999px;background:#fff9ef;color:#64420d;font-size:12px;font-weight:700;line-height:1.25}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-hero{border-top:1px solid var(--line);background:#eee7dc}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-hero img{width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover;object-position:center}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-hero figcaption{padding:11px clamp(16px,3vw,30px);border-top:1px solid var(--line);background:#fff;color:var(--muted);font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-facts{display:grid;grid-template-columns:repeat(var(--fact-cols,6),minmax(0,1fr));gap:1px;padding:1px;background:var(--line)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-fact{min-width:0;padding:14px 15px;background:var(--warm)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-fact dt{margin-bottom:4px;color:var(--muted);font-size:9.5px;font-weight:800;letter-spacing:.13em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-fact dd{font-size:15px;font-weight:760;line-height:1.3;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-quick-nav{display:flex;flex-wrap:wrap;gap:8px;margin-bottom:18px;padding:12px;border:1px solid var(--line);border-radius:14px;background:#fff;box-shadow:0 8px 24px rgba(42,35,25,.035)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-quick-nav a{display:inline-flex;align-items:center;min-height:34px;padding:6px 11px;border:1px solid #e2d3ba;border-radius:999px;background:#fffaf2;color:#57370a;font-size:12.5px;font-weight:700;line-height:1.2;text-decoration:none}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-quick-nav a:hover{border-color:#caa55f;background:#f9edd8}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(22px,4vw,48px)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-prose p{color:var(--copy);font-size:15px;line-height:1.78;text-wrap:pretty}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-prose p+p{margin-top:14px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-prose strong{color:var(--ink);font-weight:760}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-callout{margin-top:18px;padding:15px 17px;border:1px solid #dfc99f;border-inline-start:4px solid var(--gold);border-radius:11px;background:#fff9ef;color:#523d1d;font-size:14px;font-weight:620;line-height:1.62}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-timeline{margin-top:24px;padding:22px;border-radius:16px;background:var(--night);color:#fff;box-shadow:0 14px 32px rgba(18,28,25,.16)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-timeline h4{font-size:18px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-timeline>p{margin-top:5px;color:#c8d2ce;font-size:13.5px;line-height:1.55}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-time-grid{display:grid;grid-template-columns:repeat(var(--timeline-cols,4),minmax(0,1fr));gap:10px;margin-top:16px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-time-stop{min-width:0;padding:14px;border:1px solid rgba(255,255,255,.14);border-radius:12px;background:rgba(255,255,255,.055)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-time-stop strong{display:block;color:#f3c66f;font-size:12px;font-weight:800;line-height:1.3}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-time-stop span{display:block;margin-top:4px;font-size:13.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-time-stop small{display:block;margin-top:5px;color:#c8d2ce;font-size:11.8px;line-height:1.45}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:14px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card{overflow:hidden;border:1px solid var(--line);border-radius:14px;background:#fff}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card h4{padding:15px 18px 13px;border-bottom:1px solid var(--line);background:#fbf7ef;font-size:16px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card ul{list-style:none}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card li{padding:11px 18px;border-bottom:1px solid var(--line);color:var(--copy);font-size:14px;line-height:1.5}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card strong{display:block;color:var(--ink);font-weight:780;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-card em{display:block;margin-top:3px;color:var(--muted);font-size:12.3px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-note-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:12px;margin-top:14px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-note{position:relative;min-width:0;padding:16px 17px 16px 48px;border:1px solid var(--line);border-radius:13px;background:#fbfaf7;color:var(--copy);font-size:13.5px;line-height:1.58}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-note::before{content:\"i\";position:absolute;inset-block-start:16px;inset-inline-start:16px;display:grid;width:21px;height:21px;place-items:center;border:1px solid #c8aa72;border-radius:50%;color:var(--gold-deep);font-family:Georgia,serif;font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-note strong{color:var(--ink);font-weight:780}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stages{display:grid;gap:14px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-card{overflow:hidden;border:1px solid var(--line);border-radius:15px;background:#fff}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:12px;align-items:center;padding:15px 17px;border-bottom:1px solid var(--line);background:var(--stage-bg,#fbf4e8)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-card:nth-child(2){--stage-bg:#eef7f2}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-card:nth-child(3){--stage-bg:#eef4fc}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-card:nth-child(4){--stage-bg:#f5effb}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-badge{display:grid;width:38px;height:38px;place-items:center;border-radius:11px;background:var(--night);color:#f3c66f;font-size:12px;font-weight:850;line-height:1}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-head h4{font-size:17px;font-weight:780;line-height:1.3}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-stage-time{padding:5px 9px;border:1px solid #dfc99f;border-radius:999px;background:#fffaf1;color:#6a450c;font-size:11.5px;font-weight:750;line-height:1.2;white-space:nowrap}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));list-style:none}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step{display:grid;grid-template-columns:36px minmax(0,1fr);gap:12px;min-width:0;padding:18px;border-block-end:1px solid var(--line)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step:nth-child(odd){border-inline-end:1px solid var(--line)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step-grid .tsh-step:last-child{border-block-end:0}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step-grid .tsh-step:nth-last-child(2):nth-child(odd){border-block-end:0}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step-grid .tsh-step:last-child:nth-child(odd){grid-column:1\/-1;border-inline-end:0}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step-no{display:grid;width:34px;height:34px;place-items:center;border-radius:10px;background:#202927;color:#fff;font-size:12px;font-weight:850;line-height:1}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step h4{margin-bottom:5px;font-size:15.5px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step p{color:var(--copy);font-size:13.8px;line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-cue{display:inline-block;margin-top:8px;padding:4px 8px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#125b3b;font-size:11.5px;font-weight:760;line-height:1.35}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control-grid{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:12px}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control{min-width:0;padding:17px;border:1px solid var(--line);border-block-start:3px solid var(--control-tone,var(--gold));border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control:nth-child(2){--control-tone:var(--blue)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control:nth-child(3){--control-tone:var(--sage)}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control-label{margin-bottom:5px;color:var(--muted);font-size:9.5px;font-weight:820;letter-spacing:.13em;line-height:1.35;text-transform:uppercase}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control strong{display:block;font-size:21px;font-weight:820;line-height:1.2;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-control p{margin-top:7px;color:var(--copy);font-size:13px;line-height:1.55}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table-wrap{margin-top:18px;overflow-x:auto;border:1px solid var(--line);border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table{width:100%;min-width:720px;border-collapse:collapse}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table caption{padding:14px 16px;text-align:start;font-size:15px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table th{padding:11px 13px;background:#89744a;color:#fff;font-size:10px;font-weight:820;letter-spacing:.09em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table td{padding:13px;border-block-start:1px solid var(--line);border-inline-end:1px solid var(--line);color:var(--copy);font-size:13px;line-height:1.52;vertical-align:top}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table td:last-child,#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table th:last-child{border-inline-end:0}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table tbody tr:nth-child(even){background:#fbfaf7}\n#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-table 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.tsh-copy-grid,#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-ingredient-grid,#recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-practical-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-step{break-inside:avoid}\n  #recipe-sr-latn-hr-grah-sa-suhim-mesom .tsh-close::after{content:\"travelshelper.com\";display:block;margin-top:8pt;color:#666;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-hr-grah-sa-suhim-mesom\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-grah-sa-suhim-mesom\">\n  <header class=\"tsh-masthead\">\n    <div class=\"tsh-title-wrap\">\n      <p class=\"tsh-main-kicker gj-eyebrow\">Recept<\/p>\n      <h2 class=\"tsh-title gj-title\" id=\"recipe-title-sr-latn-hr-grah-sa-suhim-mesom\">\n        <span class=\"gj-title-main\"><b>Grah sa suvim mesom<\/b> i dimljenim rebrima<\/span>\n        <span class=\"tsh-title-accent gj-title-accent gj-serif\">gusto varivo sa \u0161argarepom i lovorom<\/span>\n      <\/h2>\n      <p class=\"tsh-lead gj-sub\">Grah sa suvim mesom je zasitno varivo u kome pasulj i dimljena svinjetina kuvaju u istom loncu dok se skrob, \u017eelatin i povr\u0107e ne spoje u gust sos. Suvi grah se potapa preko no\u0107i, zatim kuva sa dimljenim rebrima, lukom, \u0161argarepom, celerom, lovorom i slatkom paprikom. Recept ne koristi klasi\u010dnu zapr\u0161ku: deo kuvanog pasulja se izgnje\u010di i vrati u lonac, pa se gustina dobija bez dodatnog bra\u0161na. Dimljeno meso se pre kuvanja kratko obari kada je izrazito slano, a kona\u010dna koli\u010dina soli odre\u0111uje se tek pred kraj. Rezultat je pun, diman i uravnote\u017een, sa mekanim zrnom koje zadr\u017eava oblik i mesom koje se lako odvaja od kosti.<\/p>\n      <ul class=\"tsh-tags gj-meta\" aria-label=\"Klasifikacija recepta\">\n        <li>Glavno jelo<\/li><li>Hrvatska kuhinja<\/li><li>Sporo kuvanje<\/li><li>Srednje zahtevno<\/li>\n      <\/ul>\n    <\/div>\n    <figure class=\"tsh-hero\">\n      <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Grah-sa-Suhim-Mesom-2.webp\" alt=\"\u0160iroki kadar graha sa dimljenim rebrima u zemljanoj posudi, uz hleb, luk i se\u010dene kisele paprike\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>Sos je dovoljno gust da oblo\u017ei zrna, dok rebro ostaje celo i vidljivo u sredini posude.<\/figcaption>\n    <\/figure>\n    <dl class=\"tsh-facts gj-facts\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\" style=\"--fact-cols:6\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>8 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>2 h 15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Potapanje<\/dt><dd>8 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>10 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 450 kcal po porciji<\/dd><\/div><\/dl>\n  <\/header>\n\n  <nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\">\n    <a href=\"#pregled-sr-latn-hr-grah-sa-suhim-mesom\">Pregled<\/a><a href=\"#tok-sr-latn-hr-grah-sa-suhim-mesom\">Tok pripreme<\/a>\n    <a href=\"#sastojci-sr-latn-hr-grah-sa-suhim-mesom\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-grah-sa-suhim-mesom\">Priprema<\/a>\n    <a href=\"#kontrola-sr-latn-hr-grah-sa-suhim-mesom\">Kontrola<\/a><a href=\"#prakticno-sr-latn-hr-grah-sa-suhim-mesom\">Serviranje i \u010duvanje<\/a>\n    <a href=\"#ishrana-sr-latn-hr-grah-sa-suhim-mesom\">Ishrana<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"pregled-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <div class=\"tsh-card-head \">\n      <p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p>\n      <h3 id=\"pregled-title-sr-latn-hr-grah-sa-suhim-mesom\">Kako recept funkcioni\u0161e<\/h3>\n      <p class=\"tsh-head-copy\">Kona\u010dna so se odre\u0111uje tek kada su rebra potpuno skuvana. Dimljeno meso tokom kuvanja osloba\u0111a znatnu koli\u010dinu soli i mo\u017ee u\u010diniti ranu procenu pogre\u0161nom.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Grah sa suvim mesom pripada jelima koja se kuvaju polako i jedu bez mnogo dodataka. U kontinentalnim delovima Hrvatske i susednim kuhinjama pojavljuje se u brojnim ku\u0107nim verzijama, sa dimljenim rebrima, buncekom, kobasicom ili kombinacijom nekoliko komada. Osnovna logika ostaje ista: pasulj daje telo, dimljeno meso dubinu i so, a luk, \u0161argarepa i lovor grade mirisnu osnovu. Najbolji lonac nije pretrpan za\u010dinima. Dim treba da se ose\u0107a, ali ne sme da prekrije slatko\u0107u pasulja i povr\u0107a niti da ostavi preslan zavr\u0161etak.<\/p><p>Potapanje suvog graha preko no\u0107i skra\u0107uje kuvanje i poma\u017ee da zrna omek\u0161avaju ujedna\u010deno. Voda od potapanja se baca, a pasulj se ispira pre nego \u0161to u\u0111e u lonac. Time se ne uklanja sva sklonost mahunarki da stvaraju gasove, ali se uklanjaju pra\u0161ina, deo rastvorenih materija i neujedna\u010dena te\u010dnost sa povr\u0161ine. Stariji pasulj mo\u017ee ostati tvrd \u010dak i posle dugog kuvanja, pa je va\u017enije kupiti sve\u017eiju zalihu nego birati odre\u0111enu boju zrna. Beli, \u0161areni ili svetlosme\u0111i grah rade dobro dok su pribli\u017eno iste veli\u010dine.<\/p><p>Dimljena rebra daju ukus i \u017eelatin, ali njihova slano\u0107a nije standardna. Komad sa jakim, gotovo slanim mirisom treba kratko obariti u posebnoj vodi, zatim isprati i tek onda dodati pasulju. Bla\u017ee dimljeno meso mo\u017ee direktno u lonac. So se zato ne dodaje na po\u010detku. Dok se meso kuva, deo soli prelazi u te\u010dnost i tek pred kraj se vidi da li je potrebna korekcija. Takav pristup spre\u010dava \u010destu gre\u0161ku: dobro skuvan pasulj koji je ukusom potpuno prekriven preslanim dimom.<\/p><p>Gustina se u ovom receptu ne dobija zapr\u0161kom. Kada je pasulj mekan, dve kutla\u010de zrna i povr\u0107a izgnje\u010de se u glatku ka\u0161u i vrate u lonac. Oslobo\u0111eni skrob vezuje te\u010dnost, a sos ostaje \u010distijeg ukusa i prirodno se zgu\u0161njava tokom poslednjih dvadesetak minuta bez poklopca. Slatka paprika se dodaje na kratko prodinstanom luku, ali ne sme da stoji na suvom dnu. Nekoliko sekundi je dovoljno pre nego \u0161to se doda te\u010dnost; du\u017ee pr\u017eenje donosi gor\u010dinu koja se te\u0161ko ispravlja.<\/p><\/div><div class=\"tsh-prose\"><p>Pravi trenutak za zavr\u0161etak ne odre\u0111uje samo sat. Zrna treba da budu potpuno meka u sredini, ali ve\u0107ina mora da zadr\u017ei oblik. Meso se odvaja od kosti bez napora, a sos na ka\u0161ici ostavlja ravnomeran sloj. Posle deset minuta odmora varivo postaje jo\u0161 gu\u0161\u0107e, pa ga ne treba prekuvati do \u010dvrste mase. Ako se slu\u017ei kasnije, malo vru\u0107e vode ili neslanog temeljca vra\u0107a \u017eeljenu konzistenciju. Uz jelo je dovoljan hleb sa \u010dvrstom korom, sve\u017e ili ukiseljen luk i ne\u0161to kiselog \u0161to prese\u010de masno\u0107u dimljenog mesa.<\/p><p>Planiranje olak\u0161ava ovo dugo kuvano jelo. Pasulj se mo\u017ee potopiti uve\u010de, a kompletno varivo skuvati slede\u0107eg dana nekoliko sati pre ru\u010dka. Posle kratkog odmora ukus dima se ravnomernije rasporedi, a prirodni skrob dodatno stegne te\u010dnost. Pri podgrevanju se zato dodaje malo vode, ne nova masno\u0107a. Meso se mo\u017ee skinuti sa kostiju tek pred serviranje, tako da ostane so\u010dno, dok se deo rebara ostavlja u ve\u0107im komadima radi jasne teksture u tanjiru.<\/p><p>Kona\u010dno za\u010dinjavanje dolazi posle skidanja mesa sa kosti, kada se vidi koliko je dimljena sirovina ve\u0107 posolila te\u010dnost. Biber se dodaje sve\u017ee samleven, a per\u0161un samo u maloj koli\u010dini pred serviranje. Cilj nije da se prekrije dim, ve\u0107 da pasulj, povr\u0107e i meso ostanu jasno prepoznatljivi u svakom zahvatu kutla\u010de.<\/p><div class=\"tsh-callout\" role=\"note\">Kona\u010dna so se odre\u0111uje tek kada su rebra potpuno skuvana. Dimljeno meso tokom kuvanja osloba\u0111a znatnu koli\u010dinu soli i mo\u017ee u\u010diniti ranu procenu pogre\u0161nom.<\/div><\/div><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-timeline tsh-anchor\" id=\"tok-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"tok-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <p class=\"tsh-kicker\">02 \u00b7 Ritam rada<\/p><h3 id=\"tok-title-sr-latn-hr-grah-sa-suhim-mesom\">Tok pripreme<\/h3>\n    <p>\u010cetiri povezane etape dr\u017ee redosled rada, temperaturu i trenutak zavr\u0161etka pod kontrolom.<\/p>\n    <div class=\"tsh-time-grid\"><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">01<\/span>\n        <div><h4>Potapanje<\/h4><strong>8 h<\/strong><p>Grah upije vodu i ravnomerno nabubri.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">02<\/span>\n        <div><h4>Po\u010detno kuvanje<\/h4><strong>60 min<\/strong><p>Zrna po\u010dinju da omek\u0161avaju.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">03<\/span>\n        <div><h4>Meso i povr\u0107e<\/h4><strong>55 min<\/strong><p>Rebra postaju mekana, ukus se spaja.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">04<\/span>\n        <div><h4>Zgu\u0161njavanje<\/h4><strong>20 min<\/strong><p>Izgnje\u010deni grah vezuje sos.<\/p><\/div><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"sastojci-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">03 \u00b7 Precizno odmerene komponente<\/p>\n      <h3 id=\"sastojci-title-sr-latn-hr-grah-sa-suhim-mesom\">Sastojci za 8 porcija<\/h3>\n      <p class=\"tsh-head-copy\">Ako dimljena rebra ostavljaju vrlo slan trag na prstima, obariti ih 10 minuta u posebnoj vodi i tu vodu baciti pre glavnog kuvanja.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-sr-latn-hr-grah-sa-suhim-mesom\">\n            <h4 id=\"ingredient-group-1-sr-latn-hr-grah-sa-suhim-mesom\">Za osnovu variva<\/h4><ul><li><strong>500 g suvog graha<\/strong><em>Beli ili \u0161areni, pribli\u017eno jednake veli\u010dine.<\/em><\/li><li><strong>700 g dimljenih svinjskih rebara<\/strong><em>Po potrebi kratko obariti ako su veoma slana.<\/em><\/li><li><strong>2,5 l hladne vode<\/strong><em>Dodatna vru\u0107a voda po potrebi tokom kuvanja.<\/em><\/li><li><strong>200 g crnog luka, sitno seckanog<\/strong><em>Dve srednje glavice.<\/em><\/li><li><strong>150 g \u0161argarepe, ise\u010dene na kockice<\/strong><em>Kockice od oko 1 cm.<\/em><\/li><li><strong>80 g korena celera, sitno seckanog<\/strong><em>Mo\u017ee se zameniti stabljikom celera.<\/em><\/li><li><strong>3 \u010dena belog luka, sitno seckana<\/strong><em>Dodati pred kraj dinstanja.<\/em><\/li><li><strong>2 lovorova lista<\/strong><em>Izvaditi pre slu\u017eenja.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-sr-latn-hr-grah-sa-suhim-mesom\">\n            <h4 id=\"ingredient-group-2-sr-latn-hr-grah-sa-suhim-mesom\">Za za\u010dinjavanje i zavr\u0161nicu<\/h4><ul><li><strong>30 ml suncokretovog ulja<\/strong><em>Za povr\u0107e i papriku.<\/em><\/li><li><strong>1 puna ka\u0161ika slatke mlevene paprike<\/strong><em>Dodati uz te\u010dnost da ne zagori.<\/em><\/li><li><strong>30 g koncentrata paradajza<\/strong><em>Za blagu kiselost i boju.<\/em><\/li><li><strong>1 ka\u0161i\u010dica sve\u017ee mlevenog crnog bibera<\/strong><em>Podeliti izme\u0111u kuvanja i zavr\u0161nice.<\/em><\/li><li><strong>4 g fine soli, po potrebi<\/strong><em>Dodati tek na kraju i samo ako dimljeno meso nije dovoljno slano.<\/em><\/li><li><strong>2 ka\u0161ike sitno seckanog per\u0161una<\/strong><em>Dodati posle skidanja sa vatre.<\/em><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Napomena o sastojcima.<\/strong> Ako dimljena rebra ostavljaju vrlo slan trag na prstima, obariti ih 10 minuta u posebnoj vodi i tu vodu baciti pre glavnog kuvanja.<\/aside>\n      <aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Celer je prisutan u receptu. Dimljeno meso mo\u017ee sadr\u017eati senf, soju, gluten ili mle\u010dne dodatke zavisno od proizvo\u0111a\u010da, pa deklaraciju treba proveriti.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"priprema-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">04 \u00b7 8 izvr\u0161nih koraka<\/p>\n      <h3 id=\"priprema-title-sr-latn-hr-grah-sa-suhim-mesom\">Priprema korak po korak<\/h3>\n      <p class=\"tsh-head-copy\">Redosled, vreme i vidljivi znaci spremnosti navedeni su u svakom koraku.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-sr-latn-hr-grah-sa-suhim-mesom\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span>\n          <h4 id=\"stage-1-sr-latn-hr-grah-sa-suhim-mesom\">Potapanje i priprema mesa<\/h4><span class=\"tsh-stage-time\">8 h plus 15 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span>\n            <div><h4>Potopiti grah preko no\u0107i<\/h4><p>Grah pregledati, isprati i preliti sa najmanje tri puta ve\u0107om koli\u010dinom hladne vode. Ostaviti 8\u201312 sati, zatim ocediti i ponovo isprati. <span class=\"tsh-cue\">Zrna su vidljivo nabubrila i glatka su na povr\u0161ini.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n            <div><h4>Proceniti slano\u0107u rebara<\/h4><p>Odse\u0107i mali komad dimljenog mesa i probati tek nakon kratkog kuvanja u vodi. Ako je izrazito slano, sva rebra obariti 10 minuta, ocediti i isprati. <span class=\"tsh-cue\">Miris dima ostaje, ali voda vi\u0161e nije sna\u017eno slana.<\/span><\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-sr-latn-hr-grah-sa-suhim-mesom\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span>\n          <h4 id=\"stage-2-sr-latn-hr-grah-sa-suhim-mesom\">Kuvanje graha i povr\u0107a<\/h4><span class=\"tsh-stage-time\">oko 1 h 40 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n            <div><h4>Pokrenuti kuvanje graha<\/h4><p>Oce\u0111en grah staviti u veliki lonac, naliti 2,5 l hladne vode i polako dovesti do klju\u010danja. Skinuti penu, smanjiti vatru i kuvati 45 minuta bez soli. <span class=\"tsh-cue\">Zrna su delimi\u010dno omek\u0161ala, ali sredina jo\u0161 pru\u017ea otpor.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n            <div><h4>Prodinstati povr\u0107e<\/h4><p>Na ulju kuvati luk, \u0161argarepu i celer 8\u201310 minuta. Dodati beli luk, papriku i koncentrat paradajza, prome\u0161ati 20 sekundi i odmah naliti kutla\u010dom te\u010dnosti iz lonca. <span class=\"tsh-cue\">Paprika ostaje crvena i mirisna, bez zagorelih ta\u010daka.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n            <div><h4>Dodati rebra i aromati\u010dnu osnovu<\/h4><p>Povr\u0107e, dimljena rebra, lovor i polovinu bibera prebaciti u lonac. Kr\u010dkati delimi\u010dno poklopljeno 50\u201360 minuta, dolivaju\u0107i vru\u0107u vodu samo da sve ostane potopljeno. <span class=\"tsh-cue\">Meso se povla\u010di sa kostiju, a grah je gotovo potpuno mekan.<\/span><\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-sr-latn-hr-grah-sa-suhim-mesom\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span>\n          <h4 id=\"stage-3-sr-latn-hr-grah-sa-suhim-mesom\">Prirodno zgu\u0161njavanje i odmor<\/h4><span class=\"tsh-stage-time\">oko 25 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n            <div><h4>Izgnje\u010diti deo graha<\/h4><p>Izvaditi dve kutla\u010de graha i povr\u0107a bez mesa. Izgnje\u010diti u ka\u0161u i vratiti u lonac, pa dobro prome\u0161ati. <span class=\"tsh-cue\">Te\u010dnost odmah postaje zamu\u0107ena i ne\u0161to gu\u0161\u0107a.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span>\n            <div><h4>Dovr\u0161iti bez poklopca<\/h4><p>Kuvati jo\u0161 15\u201320 minuta bez poklopca uz povremeno me\u0161anje. Proveriti slano\u0107u tek sada i dodati so samo ako je potrebna. <span class=\"tsh-cue\">Sos obla\u017ee ka\u0161iku, a ve\u0107ina zrna ostaje cela.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span>\n            <div><h4>Odmoriti pre slu\u017eenja<\/h4><p>Skloniti sa vatre, izvaditi lovor, ume\u0161ati per\u0161un i ostaviti 10 minuta. Ve\u0107e komade mesa po \u017eelji odvojiti od kostiju i vratiti u lonac. <span class=\"tsh-cue\">Varivo se stabilizuje, ali ostaje ka\u0161ikasto i so\u010dno.<\/span><\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"kontrola-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <div class=\"tsh-card-head tsh-tone-rose\">\n      <p class=\"tsh-kicker\">05 \u00b7 Temperatura, tekstura i korekcije<\/p>\n      <h3 id=\"kontrola-title-sr-latn-hr-grah-sa-suhim-mesom\">Kontrolne ta\u010dke za pouzdan rezultat<\/h3>\n      <p class=\"tsh-head-copy\">Vreme je orijentir; zavr\u0161etak potvr\u0111uju temperatura, boja, gustina i tekstura.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Potapanje<\/p><strong>8\u201312 h<\/strong><p>Kra\u0107e potapanje produ\u017eava kuvanje i daje neujedna\u010dena zrna.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Meko\u0107a mesa<\/p><strong>odvaja se od kosti<\/strong><p>Rebra su spremna kada se vlakna razdvajaju bez no\u017ea.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Gustina<\/p><strong>obla\u017ee ka\u0161iku<\/strong><p>Posle odmora sos \u0107e se jo\u0161 blago zgusnuti.<\/p><\/section><\/div>\n      <div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i prakti\u010dne korekcije<\/caption>\n      <thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead>\n      <tbody><tr><td>Grah ostaje tvrd<\/td><td>Zrna su stara ili je dodata jaka kiselina prerano.<\/td><td>Nastaviti kuvanje u vru\u0107oj vodi; paradajz ubudu\u0107e dodati tek kada zrna po\u010dnu da omek\u0161avaju.<\/td><\/tr><tr><td>Varivo je preslano<\/td><td>Rebra nisu obarena ili je so dodata prerano.<\/td><td>Dodati neslanu kuvanu \u0161argarepu i malo vode; ne koristiti sirov krompir kao pouzdanu korekciju.<\/td><\/tr><tr><td>Sos je voden<\/td><td>Previ\u0161e je dolivano ili nije kuvano bez poklopca.<\/td><td>Izgnje\u010diti jo\u0161 jednu kutla\u010du graha i redukovati 10\u201315 minuta.<\/td><\/tr><\/tbody><\/table><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"prakticno-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <div class=\"tsh-card-head tsh-tone-violet\">\n      <p class=\"tsh-kicker\">06 \u00b7 Posle kuvanja<\/p>\n      <h3 id=\"prakticno-title-sr-latn-hr-grah-sa-suhim-mesom\">Serviranje, \u010duvanje i prilago\u0111avanje<\/h3>\n      <p class=\"tsh-head-copy\">Prakti\u010dne odluke ostaju vezane za teksturu, bezbednost i stvarni na\u010din poslu\u017eivanja ovog jela.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n      <section class=\"tsh-practical-card\"><h4>Serviranje i uparivanje<\/h4><p>Slu\u017eiti veoma toplo, sa komadom dimljenog mesa u svakoj porciji. Hleb sa \u010dvrstom korom, kolutovi sve\u017eeg luka, ukiseljene paprike ili kiseli krastavci daju potreban kontrast gustini i dimu.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Varivo brzo rasporediti u pli\u0107e posude i ohladiti. U fri\u017eideru se \u010duva 3\u20134 dana, a u zamrziva\u010du do 3 meseca. Podgrevati uz malo vode do najmanje 74 \u00b0C, samo jednom.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cetiri tehni\u010dki izvodljive varijacije<\/h4><ul><li>Dimljena rebra mogu da se zamene dimljenim buncekom iste te\u017eine.<\/li><li>Do 200 g graha mo\u017ee da se zameni je\u010dmom, uz dodatnih 300 ml vode.<\/li><li>Za bla\u017ei dim koristi se 400 g rebara i 300 g sve\u017eeg svinjskog vrata.<\/li><li>Ka\u0161ika jabukovog sir\u0107eta mo\u017ee da se ume\u0161a na kraju za izra\u017eeniju kiselost.<\/li><\/ul><\/section>\n      <section class=\"tsh-practical-card\"><h4>Tri saveta iz probne kuhinje<\/h4><ol><li>Lonac treba da bude dovoljno \u0161irok da se grah me\u0161a bez lomljenja zrna.<\/li><li>Vru\u0107a, ne hladna voda doliva se tokom kuvanja da se kr\u010dkanje ne prekida.<\/li><li>Varivo je \u010desto ukusnije slede\u0107eg dana; pri podgrevanju skoro uvek tra\u017ei malo vode.<\/li><\/ol><\/section>\n      <section class=\"tsh-practical-card\"><h4>Potrebna oprema<\/h4><p>Veliki lonac od najmanje 6 l, manja \u0161erpa za eventualno obarivanje mesa, \u0161iroki tiganj za povr\u0107e, kutla\u010da, gnje\u010dilica ili vilju\u0161ka i plitke posude za brzo hla\u0111enje.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>Specifi\u010dni alergeni<\/h4><p>Celer je prisutan u receptu. Dimljeno meso mo\u017ee sadr\u017eati senf, soju, gluten ili mle\u010dne dodatke zavisno od proizvo\u0111a\u010da, pa deklaraciju treba proveriti.<\/p><\/section>\n    <\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-grah-sa-suhim-mesom\" aria-labelledby=\"ishrana-title-sr-latn-hr-grah-sa-suhim-mesom\">\n    <div class=\"tsh-card-head tsh-tone-sage\">\n      <p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p>\n      <h3 id=\"ishrana-title-sr-latn-hr-grah-sa-suhim-mesom\">Nutritivne vrednosti<\/h3>\n      <p class=\"tsh-head-copy\">Procena pretpostavlja 700 g dimljenih rebara sa kostima i umereno slan proizvod. Natrijum najvi\u0161e zavisi od proizvo\u0111a\u010da mesa i od toga da li su rebra prethodno obarena.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 450 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 12 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1050 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/8 recepta (oko 450 g). <strong>Alergeni:<\/strong> Celer je prisutan u receptu. Dimljeno meso mo\u017ee sadr\u017eati senf, soju, gluten ili mle\u010dne dodatke zavisno od proizvo\u0111a\u010da, pa deklaraciju treba proveriti. Procena pretpostavlja 700 g dimljenih rebara sa kostima i umereno slan proizvod. Natrijum najvi\u0161e zavisi od proizvo\u0111a\u010da mesa i od toga da li su rebra prethodno obarena. Vrednosti su pribli\u017ene i zasnovane na standardnim referentnim podacima.<\/p>\n    <\/div>\n  <\/section>\n\n  <footer class=\"tsh-close\">\n    <p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p>\n    <p class=\"tsh-close-quote\">Meko zrno, dimljeno meso koje se odvaja od kosti i sos zgusnut samim grahom.<\/p>\n    <p class=\"tsh-close-copy\">Ovo varivo ne tra\u017ei zapr\u0161ku ni mnogo za\u010dina. Dobar rezultat dolazi iz pravilnog potapanja, opreznog odnosa prema soli i poslednjih dvadeset minuta mirnog zgu\u0161njavanja bez poklopca.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-grah-sa-suhim-mesom\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Grah sa suvim mesom i dimljenim rebrima gusto varivo sa \u0161argarepom i lovorom\",\n  \"description\": \"Grah sa suvim mesom je zasitno varivo u kome pasulj i dimljena svinjetina kuvaju u istom loncu dok se skrob, \u017eelatin i povr\u0107e ne spoje u gust sos. Suvi grah se potapa preko no\u0107i, zatim kuva sa dimljenim rebrima, lukom, \u0161argarepom, celerom, lovorom i slatkom paprikom. Recept ne koristi klasi\u010dnu zapr\u0161ku: deo kuvanog pasulja se izgnje\u010di i vrati u lonac, pa se gustina dobija bez dodatnog bra\u0161na. 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