{"id":4519,"date":"2026-07-27T10:33:00","date_gmt":"2026-07-27T10:33:00","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/grahova-pretepena-juha\/"},"modified":"2026-07-27T10:33:00","modified_gmt":"2026-07-27T10:33:00","slug":"grahova-pretepena-juha","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/grahova-pretepena-juha\/","title":{"rendered":"Grahova pretepena juha"},"content":{"rendered":"\n\n<style>\n#recipe-sr-latn-hr-grahova-pretepena-juha{\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  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.tsh-card-body{padding:clamp(20px,3vw,34px)}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .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-grahova-pretepena-juha .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-grahova-pretepena-juha 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15px;background:var(--warm)}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-fact dd{font-size:15px;font-weight:760;line-height:1.3;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-quick-nav 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.tsh-ingredient-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:14px}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-ingredient-card{overflow:hidden;border:1px solid var(--line);border-radius:14px;background:#fff}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-ingredient-card ul{list-style:none}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-ingredient-card strong{display:block;color:var(--ink);font-weight:780;font-variant-numeric:tabular-nums}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-ingredient-card 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.tsh-stages{display:grid;gap:14px}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-stage-card{overflow:hidden;border:1px solid var(--line);border-radius:15px;background:#fff}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-stage-card:nth-child(2){--stage-bg:#eef7f2}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-stage-card:nth-child(3){--stage-bg:#eef4fc}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-stage-card:nth-child(4){--stage-bg:#f5effb}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-stage-head 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var(--line);border-block-start:3px solid var(--control-tone,var(--gold));border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-control:nth-child(2){--control-tone:var(--blue)}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-control:nth-child(3){--control-tone:var(--sage)}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-control p{margin-top:7px;color:var(--copy);font-size:13px;line-height:1.55}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-table-wrap{margin-top:18px;overflow-x:auto;border:1px solid var(--line);border-radius:13px;background:#fff}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-table{width:100%;min-width:720px;border-collapse:collapse}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-table caption{padding:14px 16px;text-align:start;font-size:15px;font-weight:780;line-height:1.35}\n#recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha .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-grahova-pretepena-juha .tsh-table td:last-child,#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-table th:last-child{border-inline-end:0}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-table tbody tr:nth-child(even){background:#fbfaf7}\n#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-table 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#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-copy-grid,#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-ingredient-grid,#recipe-sr-latn-hr-grahova-pretepena-juha .tsh-practical-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-grahova-pretepena-juha .tsh-step-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-grahova-pretepena-juha .tsh-step{break-inside:avoid}\n  #recipe-sr-latn-hr-grahova-pretepena-juha .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-grahova-pretepena-juha\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-grahova-pretepena-juha\">\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-grahova-pretepena-juha\">\n        <span class=\"gj-title-main\"><b>Grahova pretepena juha<\/b> sa belim pasuljem<\/span>\n        <span class=\"tsh-title-accent gj-title-accent gj-serif\">kisela pavlaka, mleko i blaga sir\u0107etna nota<\/span>\n      <\/h2>\n      <p class=\"tsh-lead gj-sub\">Grahova pretepena juha je blaga, kremasta supa od belog pasulja, vezana me\u0161avinom kisele pavlake, mleka i bra\u0161na koja se u severozapadnoj Hrvatskoj naziva pretep. Pasulj se kuva do potpune meko\u0107e, deo zrna se izgnje\u010di radi prirodne puno\u0107e, a mle\u010dni vez se postepeno zagreva vrelom te\u010dno\u0161\u0107u pre nego \u0161to u\u0111e u lonac. Takvo temperiranje spre\u010dava grudvice i naglo razdvajanje pavlake. Sir\u0107e se dodaje tek na kraju, dovoljno da osve\u017ei ukus bez o\u0161tre kiselosti. Dobro skuvana supa je svilenkasta, ali i dalje pokazuje cela zrna pasulja, lovor i sitne komade luka. Posle kratkog odmora supa se jo\u0161 malo zgusne, pa se kona\u010dna konzistencija pode\u0161ava tek pred serviranje.<\/p>\n      <ul class=\"tsh-tags gj-meta\" aria-label=\"Klasifikacija recepta\">\n        <li>Supa<\/li><li>Hrvatska kuhinja<\/li><li>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\/Grahova-Pretepena-Juha-3.webp\" alt=\"\u0160iroki kadar grahove pretepene juhe sa belim pasuljem, lovorom, pavlakom i kri\u0161kama hleba\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n      <figcaption>Cela zrna pasulja ostaju vidljiva u glatkoj mle\u010dnoj osnovi, \u0161to je znak pravilno temperiranog pretepa.<\/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>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>1 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Potapanje<\/dt><dd>8 sati<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>10 sati<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 430 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-grahova-pretepena-juha\">Pregled<\/a><a href=\"#tok-sr-latn-hr-grahova-pretepena-juha\">Tok pripreme<\/a>\n    <a href=\"#sastojci-sr-latn-hr-grahova-pretepena-juha\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-grahova-pretepena-juha\">Priprema<\/a>\n    <a href=\"#kontrola-sr-latn-hr-grahova-pretepena-juha\">Kontrola<\/a><a href=\"#prakticno-sr-latn-hr-grahova-pretepena-juha\">Serviranje i \u010duvanje<\/a>\n    <a href=\"#ishrana-sr-latn-hr-grahova-pretepena-juha\">Ishrana<\/a>\n  <\/nav>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"pregled-title-sr-latn-hr-grahova-pretepena-juha\">\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-grahova-pretepena-juha\">Kako recept funkcioni\u0161e<\/h3>\n      <p class=\"tsh-head-copy\">Pretep se nikada ne sipa hladan pravo u lonac. Dve do tri kutla\u010de vrele supe, dodate postepeno uz mu\u0107enje, izjedna\u010davaju temperaturu i \u010duvaju glatku strukturu.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\">\n      <div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Grahova pretepena juha pripada kuhinji severozapadne Hrvatske, naro\u010dito me\u0111imurskom i podravskom prostoru, gde su pasulj, mle\u010dni proizvodi i jednostavni bra\u0161nasti vezovi dugo \u010dinili osnovu zasitnih kuvanih obroka. Naziv ne opisuje samo sastojak ve\u0107 i postupak: pretep je glatka me\u0161avina pavlake, mleka i bra\u0161na koja se umu\u0107uje, postepeno zagreva te\u010dno\u0161\u0107u iz lonca i tek tada vra\u0107a u supu. Takav vez daje puno\u0107u bez zapr\u0161ke pr\u017eene na mnogo masno\u0107e, a blaga kiselost pavlake prati zemljasti ukus pasulja. Supa se \u010desto slu\u017ei kao samostalan ru\u010dak uz hleb, mada manja porcija mo\u017ee otvoriti obrok.<\/p><p>Osnova mora biti potpuno skuvan pasulj. Zrna koja su i dalje \u010dvrsta ne\u0107e omek\u0161ati nakon dodavanja kiselih sastojaka, pa sir\u0107e i mle\u010dni pretep ostaju za zavr\u0161nu fazu. Potapanje preko no\u0107i skra\u0107uje kuvanje i ujedna\u010dava teksturu, ali vreme zavisi od starosti pasulja. Sve\u017eiji pasulj mo\u017ee omek\u0161ati za ne\u0161to vi\u0161e od sat vremena, dok stariji tra\u017ei du\u017ee. Zato je vizuelni i taktilni znak va\u017eniji od minuta\u017ee: zrno treba lako da se zgnje\u010di izme\u0111u prstiju, bez tvrde sredine i bez raspadanja cele koli\u010dine u ka\u0161u.<\/p><p>Ova verzija koristi deo vode od kuvanja kao nosilac ukusa, a samo oko petine pasulja se gnje\u010di uz ivicu lonca. Tako se dobija prirodna gustina pre nego \u0161to se doda pretep, \u0161to omogu\u0107ava da bra\u0161na bude malo. Ako se sva zrna izblendaju, jelo gubi prepoznatljiv kontrast izme\u0111u glatke osnove i celog pasulja; ako se nijedno ne zgnje\u010di, mle\u010dni vez mora biti te\u017ei i ukus postaje bra\u0161nast. Luk se kuva od po\u010detka da se potpuno stopi sa supom, dok beli luk ulazi kasnije kako aroma ne bi postala tupa.<\/p><p>Najosetljiviji trenutak je dodavanje mle\u010dne me\u0161avine. Hladna pavlaka direktno u vreloj supi mo\u017ee da se zgru\u0161a, a bra\u0161no lako pravi sitne grudvice. Pretep se zato najpre muti do potpune glatko\u0107e, zatim se u njega u nekoliko navrata sipa vrela te\u010dnost uz stalno me\u0161anje. Kada postane topao i re\u0111i, uliva se u lonac uz blago klju\u010danje. Posle toga dovoljno je pet do sedam minuta kuvanja da bra\u0161no izgubi sirov ukus. Sna\u017eno vrenje nije potrebno i mo\u017ee da razdvoji mle\u010dnu masno\u0107u.<\/p><\/div><div class=\"tsh-prose\"><p>Sir\u0107e se meri oprezno i dodaje van jakog klju\u010danja. Njegova uloga nije da supu u\u010dini kiselo-ljutom, ve\u0107 da prese\u010de mle\u010dnu puno\u0107u i naglasi slatko\u0107u luka i pasulja. Kona\u010dna gustina se procenjuje posle kratkog odmora, jer se supa dodatno ste\u017ee dok stoji. Ako je pregusta, razre\u0111uje se toplom vodom; ako je retka, nekoliko minuta tihog kuvanja obi\u010dno je dovoljno. Rezultat treba da klizi sa ka\u0161ike u \u0161irokoj traci, a ne da stoji kao pire.<\/p><p>Supa se najbolje slu\u017ei topla, ne klju\u010dala, jer se tada jasnije ose\u0107aju mle\u010dna kiselost i slatko\u0107a pasulja. Za pripremu unapred korisno je ostaviti je nijansu re\u0111om: hla\u0111enje i ponovno zagrevanje dodatno zgu\u0161njavaju skrob. Pri podgrevanju se dodaje nekoliko ka\u0161ika vode ili mleka i koristi slaba vatra. Takav pristup \u010duva glatko\u0107u pretepa i spre\u010dava da se dno zalepi pre nego \u0161to se sredina ravnomerno zagreje.<\/p><p>Lovor se uklanja pre serviranja, a biber se melje neposredno na kraju. Jako aromati\u010dne biljke nisu potrebne, jer bi prikrile ne\u017ean odnos pasulja i mle\u010dnog veza. Uz neutralan hleb i nekoliko kapi sir\u0107eta ponu\u0111enih posebno, svaka porcija mo\u017ee da se podesi bez menjanja ravnote\u017ee celog lonca.<\/p><div class=\"tsh-callout\" role=\"note\">Pretep se nikada ne sipa hladan pravo u lonac. Dve do tri kutla\u010de vrele supe, dodate postepeno uz mu\u0107enje, izjedna\u010davaju temperaturu i \u010duvaju glatku strukturu.<\/div><\/div><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-timeline tsh-anchor\" id=\"tok-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"tok-title-sr-latn-hr-grahova-pretepena-juha\">\n    <p class=\"tsh-kicker\">02 \u00b7 Ritam rada<\/p><h3 id=\"tok-title-sr-latn-hr-grahova-pretepena-juha\">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 sati<\/strong><p>Pasulj ravnomerno nabubri.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">02<\/span>\n        <div><h4>Kuvanje osnove<\/h4><strong>75\u201395 min<\/strong><p>Zrna postanu sasvim meka.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">03<\/span>\n        <div><h4>Temperiranje<\/h4><strong>5 min<\/strong><p>Pretep se zagreje bez grudvica.<\/p><\/div><\/div><div class=\"tsh-time-stop\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">04<\/span>\n        <div><h4>Zavr\u0161no kuvanje<\/h4><strong>7 min<\/strong><p>Supa dobije svilenkastu gustinu.<\/p><\/div><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"sastojci-title-sr-latn-hr-grahova-pretepena-juha\">\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-grahova-pretepena-juha\">Sastojci za 6 porcija<\/h3>\n      <p class=\"tsh-head-copy\">Pasulj se potapa u najmanje trostrukoj koli\u010dini hladne vode. Voda od potapanja se baca, a kuvanje po\u010dinje u sve\u017eoj vodi.<\/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-grahova-pretepena-juha\">\n            <h4 id=\"ingredient-group-1-sr-latn-hr-grahova-pretepena-juha\">Za supu od pasulja<\/h4><ul><li><strong>500 g suvog belog pasulja<\/strong><em>Prebranog i ispranog pre potapanja.<\/em><\/li><li><strong>1,8 l vode<\/strong><em>Po potrebi dodati jo\u0161 tokom kuvanja.<\/em><\/li><li><strong>180 g crnog luka, sitno se\u010denog<\/strong><em>Jedna velika glavica.<\/em><\/li><li><strong>3 \u010dena belog luka, sitno se\u010dena<\/strong><em>Dodaju se pred kraj osnovnog kuvanja.<\/em><\/li><li><strong>2 lista lovora<\/strong><em>Izvaditi pre serviranja.<\/em><\/li><li><strong>30 ml neutralnog ulja<\/strong><em>Za omek\u0161avanje luka.<\/em><\/li><li><strong>8 g fine soli<\/strong><em>Koli\u010dinu prilagoditi nakon dodavanja pavlake.<\/em><\/li><li><strong>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/strong><em>Dodati na kraju da aroma ostane jasna.<\/em><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-sr-latn-hr-grahova-pretepena-juha\">\n            <h4 id=\"ingredient-group-2-sr-latn-hr-grahova-pretepena-juha\">Za pretep i zavr\u0161nicu<\/h4><ul><li><strong>250 ml punomasnog mleka<\/strong><em>Ne treba da bude ledeno hladno.<\/em><\/li><li><strong>200 g kisele pavlake sa 20% mle\u010dne masti<\/strong><em>Vi\u0161a masno\u0107a bolje podnosi zagrevanje.<\/em><\/li><li><strong>35 g p\u0161eni\u010dnog bra\u0161na<\/strong><em>Oko tri ravne ka\u0161ike.<\/em><\/li><li><strong>20 ml jabukovog sir\u0107eta<\/strong><em>Dodavati postepeno prema ukusu.<\/em><\/li><\/ul><\/section><\/div>\n      <div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Napomena o sastojcima.<\/strong> Pasulj se potapa u najmanje trostrukoj koli\u010dini hladne vode. Voda od potapanja se baca, a kuvanje po\u010dinje u sve\u017eoj vodi.<\/aside>\n      <aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei mleko i gluten. Za bezglutensku verziju bra\u0161no mo\u017ee da se zameni sa 20 g kukuruznog skroba, razmu\u0107enog u hladnom mleku.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"priprema-title-sr-latn-hr-grahova-pretepena-juha\">\n    <div class=\"tsh-card-head tsh-tone-blue\">\n      <p class=\"tsh-kicker\">04 \u00b7 7 izvr\u0161nih koraka<\/p>\n      <h3 id=\"priprema-title-sr-latn-hr-grahova-pretepena-juha\">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-grahova-pretepena-juha\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span>\n          <h4 id=\"stage-1-sr-latn-hr-grahova-pretepena-juha\">Potapanje i kuvanje pasulja<\/h4><span class=\"tsh-stage-time\">8 h + 1 h 30 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 pasulj<\/h4><p>Pasulj prebrati, isprati i preliti sa najmanje 1,5 l hladne vode. Ostaviti 8 sati, zatim ocediti i jo\u0161 jednom isprati. <span class=\"tsh-cue\">Zrna su vidljivo nabubrila i ko\u017eica je zategnuta.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span>\n            <div><h4>Omek\u0161ati luk<\/h4><p>U ve\u0107em loncu zagrejati ulje na srednje slaboj vatri. Dodati luk i kuvati 8\u201310 minuta bez tamnjenja, dok ne postane staklast i sladak. <span class=\"tsh-cue\">Luk je mekan, a ivice ostaju blede.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span>\n            <div><h4>Skuvati pasulj do potpune meko\u0107e<\/h4><p>Dodati pasulj, 1,8 l vode i lovor. Kada provri, smanjiti vatru i kuvati delimi\u010dno poklopljeno 75\u201395 minuta. Penu ukloniti, a po potrebi doliti vrelu vodu. <span class=\"tsh-cue\">Jedno zrno se lako zgnje\u010di izme\u0111u prstiju bez tvrde sredine.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span>\n            <div><h4>Dodati beli luk i zgusnuti osnovu<\/h4><p>Ume\u0161ati beli luk i kuvati 3 minuta. Oko petine pasulja zgnje\u010diti uz stranu lonca, zatim prome\u0161ati da se skrob rasporedi. <span class=\"tsh-cue\">Te\u010dnost postaje blago kremasta, a ve\u0107ina zrna ostaje cela.<\/span><\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-sr-latn-hr-grahova-pretepena-juha\">\n          <div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span>\n          <h4 id=\"stage-2-sr-latn-hr-grahova-pretepena-juha\">Pretep i zavr\u0161no za\u010dinjavanje<\/h4><span class=\"tsh-stage-time\">oko 15 min<\/span><\/div>\n          <ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span>\n            <div><h4>Umutiti gladak pretep<\/h4><p>U \u010diniji umutiti mleko, kiselu pavlaku i bra\u0161no dok ne nestane i najmanja grudvica. Dodati dve kutla\u010de vrele supe u tankom mlazu uz stalno mu\u0107enje. <span class=\"tsh-cue\">Me\u0161avina je topla, glatka i dovoljno te\u010dna za sipanje.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span>\n            <div><h4>Vezati supu bez jakog vrenja<\/h4><p>Temperirani pretep polako uliti u lonac uz me\u0161anje. Kuvati 5\u20137 minuta na sasvim blagom klju\u010danju, povremeno prolaze\u0107i varja\u010dom po dnu. <span class=\"tsh-cue\">Supa obla\u017ee pole\u0111inu ka\u0161ike, ali se i dalje lako sipa.<\/span><\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span>\n            <div><h4>Dodati sir\u0107e i odmoriti<\/h4><p>Skloniti sa jake vatre, ume\u0161ati polovinu sir\u0107eta, so i biber. Probati, pa dodati ostatak sir\u0107eta samo ako je potreban. Ostaviti 10 minuta pre serviranja. <span class=\"tsh-cue\">Ukus je mle\u010dno blag, sa kratkom sve\u017eom zavr\u0161nicom, bez o\u0161tre kiselosti.<\/span><\/p><\/div><\/li><\/ol><\/section><\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"kontrola-title-sr-latn-hr-grahova-pretepena-juha\">\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-grahova-pretepena-juha\">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\">Meko\u0107a pasulja<\/p><strong>potpuno mek<\/strong><p>Kiseli sastojci ulaze tek kada nijedno zrno nema tvrdu sredinu.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura pretepa<\/p><strong>topao pre sipanja<\/strong><p>Postepeno dodata vrela supa smanjuje rizik od zgru\u0161avanja.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Zavr\u0161na gustina<\/p><strong>\u0161iroka traka<\/strong><p>Supa obla\u017ee ka\u0161iku, ali nije gusta kao pire.<\/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>Pretep se zgru\u0161ao<\/td><td>Pavlaka je bila hladna ili je supa sna\u017eno klju\u010dala.<\/td><td>Supu skloniti sa vatre i kratko izraditi \u0161tapnim mikserom samo u te\u010dnom delu.<\/td><\/tr><tr><td>Supa ima ukus sirovog bra\u0161na<\/td><td>Posle dodavanja pretepa nije dovoljno kuvana.<\/td><td>Vratiti na sasvim blago klju\u010danje jo\u0161 3\u20134 minuta uz me\u0161anje.<\/td><\/tr><tr><td>Pasulj ostaje tvrd<\/td><td>Pasulj je star ili su kiseli sastojci dodati prerano.<\/td><td>Nastaviti kuvanje samo u vodi dok zrna ne omek\u0161aju, pa tek onda vratiti pretep.<\/td><\/tr><\/tbody><\/table><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"prakticno-title-sr-latn-hr-grahova-pretepena-juha\">\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-grahova-pretepena-juha\">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 toplo u dubljim \u010dinijama, sa ra\u017eenim ili kukuruznim hlebom i nekoliko kapi sir\u0107eta ponu\u0111enih posebno. Sve\u017ea salata od kupusa daje hrskav kontrast kremastoj supi.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Brzo ohladiti u plitkim posudama i \u010duvati u fri\u017eideru do 3 dana. Podgrevati na slaboj vatri uz nekoliko ka\u0161ika vode ili mleka, bez sna\u017enog klju\u010danja; pre serviranja mora biti ravnomerno vrela.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>\u010cetiri tehni\u010dki izvodljive varijacije<\/h4><ul><li>Do 150 g kuvanog pasulja mo\u017ee da se zameni kuvanim krompirom za bla\u017eu i gu\u0161\u0107u osnovu.<\/li><li>Jabukovo sir\u0107e mo\u017ee da se zameni vinskim sir\u0107etom, ali se dodaje u manjim navratima.<\/li><li>Kisela pavlaka mo\u017ee da se zameni punomasnim gr\u010dkim jogurtom, uz jo\u0161 pa\u017eljivije temperiranje.<\/li><li>Ka\u0161i\u010dica slatke paprike mo\u017ee da se ume\u0161a u omek\u0161ali luk za topliju boju i ukus.<\/li><\/ul><\/section>\n      <section class=\"tsh-practical-card\"><h4>Tri saveta iz probne kuhinje<\/h4><ol><li>So se dodaje pred kraj, kada je poznato koliko se te\u010dnost ukuvala.<\/li><li>Pretep se muti prvo sa malom koli\u010dinom mleka, pa se ostatak dodaje tek kada je pasta potpuno glatka.<\/li><li>Supa se procenjuje deset minuta posle kuvanja, jer se pri stajanju primetno zgusne.<\/li><\/ol><\/section>\n      <section class=\"tsh-practical-card\"><h4>Potrebna oprema<\/h4><p>Veliki lonac sa debelim dnom, \u010dinija, \u017ei\u010dana mutilica, kutla\u010da, varja\u010da i po \u017eelji \u0161tapni mikser za kratku korekciju teksture.<\/p><\/section>\n      <section class=\"tsh-practical-card\"><h4>Specifi\u010dni alergeni<\/h4><p>Recept sadr\u017ei mleko i gluten. Za bezglutensku verziju bra\u0161no mo\u017ee da se zameni sa 20 g kukuruznog skroba, razmu\u0107enog u hladnom mleku.<\/p><\/section>\n    <\/div><\/div>\n  <\/section>\n\n  <section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-grahova-pretepena-juha\" aria-labelledby=\"ishrana-title-sr-latn-hr-grahova-pretepena-juha\">\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-grahova-pretepena-juha\">Nutritivne vrednosti<\/h3>\n      <p class=\"tsh-head-copy\">Procena je izra\u010dunata za \u0161est porcija, uz svu navedenu pavlaku, mleko, ulje i so. Vrednosti variraju prema sorti pasulja i sadr\u017eaju masti u mle\u010dnim proizvodima.<\/p>\n    <\/div>\n    <div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 430 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 59 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 520 mg<\/dd><\/div><\/dl>\n      <p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1 porcija (oko 430 g). <strong>Alergeni:<\/strong> Recept sadr\u017ei mleko i gluten. Za bezglutensku verziju bra\u0161no mo\u017ee da se zameni sa 20 g kukuruznog skroba, razmu\u0107enog u hladnom mleku. Procena je izra\u010dunata za \u0161est porcija, uz svu navedenu pavlaku, mleko, ulje i so. Vrednosti variraju prema sorti pasulja i sadr\u017eaju masti u mle\u010dnim proizvodima. 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\">Cela zrna pasulja u svilenkastoj, blago kiseloj osnovi koja ostaje glatka i posle podgrevanja.<\/p>\n    <p class=\"tsh-close-copy\">Pouzdan rezultat dolazi iz redosleda: pasulj se prvo potpuno omek\u0161a, deo se zgnje\u010di, pretep se temperira, a sir\u0107e ulazi poslednje. Svaki korak ima jasnu teksturalnu svrhu.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-grahova-pretepena-juha\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Grahova pretepena juha sa belim pasuljem kisela pavlaka, mleko i blaga sir\u0107etna nota\",\n  \"description\": \"Grahova pretepena juha je blaga, kremasta supa od belog pasulja, vezana me\u0161avinom kisele pavlake, mleka i bra\u0161na koja se u severozapadnoj Hrvatskoj naziva pretep. Pasulj se kuva do potpune meko\u0107e, deo zrna se izgnje\u010di radi prirodne puno\u0107e, a mle\u010dni vez se postepeno zagreva vrelom te\u010dno\u0161\u0107u pre nego \u0161to u\u0111e u lonac. Takvo temperiranje spre\u010dava grudvice i naglo razdvajanje pavlake. Sir\u0107e se dodaje tek na kraju, dovoljno da osve\u017ei ukus bez o\u0161tre kiselosti. Dobro skuvana supa je svilenkasta, ali i dalje pokazuje cela zrna pasulja, lovor i sitne komade luka. 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