Novosti in nasveti

21 februar 2022

DNEVI ZIMSKIH JEDI

DNEVI ZIMSKIH JEDI

SEGEDIN

Segedin golaž je jed sestavljena iz kislega zelja, mesa in začimb, njen izvor pa sega na Madžarsko. Izumitelj segedina je Jozsef Szekely, po katerem ima segedin tudi ime. Ta je nekoč s prijateljem odšel na kosilo v gostilno, ker pa sta bila pozna, so ostale le še jedi prejšnjega dne. Prosila sta kuharja, naj jim vseeno nekaj pripravi, ta pa je tako zmešal ostanke hrane prejšnjega dne in sicer svinjski golaž in kislo zelje in tako je nastala jed, ki ji pri nas pravimo segedin. Jed je izjemno priljubljena čez celo zimo, priljubljena je tudi na smučiščih, prav tako pa jo ljudje zelo radi pripravljajo kot sarmo na novega leta dan. 

Segedin goulash is a dish consisting of sauerkraut, meat and spices. Its origins go back to Hungary. The inventor of segedin is Jozsef Szekely, after whom segedin is also named. Once he went to a restaurant for lunch with a friend, but because they were late, only the dishes from the previous day remained. They asked the chef to prepare something for them anyway, and he mixed the leftovers of the previous day's food, namely pork goulash and sauerkraut, and that's how the dish was created, which we call segedin. The dish is extremely popular throughout the winter, it is also popular at ski resorts, and people also love to prepare it as a sarma on New Year's Day.

SARMA

Sarma je jed, ki je zelo priljubljena po ozemlju celotne nekdanje Jugoslavije. To je jed iz zelja, mešanega mesa in riža, ki jo zelo radi pripravljamo predvsem v zimskih mesecih. Nepogrešljiva je zlasti po novoletnih praznikih, ko so naši želodci prepolni in naveličane mastne in sladke hrane. Veljalo naj bi, da jedi s kislega zelja in mesa uspešno zdravijo utrujenost po dolgih in napornih nočeh, kakršna je novoletna noč. Sarma je kot segedin odlična za pripravo tudi zato, ker jo lahko še nekaj dni hranimo v hladilniku ali na balkonu kot je to v navadi na Balkanu, po vsakem pogrevanju pa je jed samo še boljša. Prebivalci Bosne poleg sarme postrežejo kislo smetano, Srbi svinjska rebrca, Hrvati cmoke, Slovenci pa zraven radi dajo kranjsko klobaso.laugh

Sarma is a dish that is very popular throughout the territory of the former Yugoslavia. This is a dish of cabbage, mixed meat and rice that we love to prepare especially in the winter months. It is indispensable, especially after the New Year holidays, when our stomachs are full and tired of fatty and sweet food. It is said that sauerkraut and meat dishes successfully cure fatigue after long and tiring nights, such as New Year's Eve. Sarma, like segedin, is excellent for preparation also because it can be kept in the fridge or on the balcony for a few days, as is customary in the Balkans, and the dish only gets better after each reheating. The inhabitants of Bosnia serve sour cream in addition to sarma, the Serbs serve pork ribs, the Croats dumplings, and the Slovenians like to serve Carniolan sausage.

Kaj pa lahko beseda sarma pomeni?

Beseda sarma v turščini pomeni zavita, kot je tudi sama jed zavita v liste zelja. V Rusiji so reko, ki se izliva v Bajkalsko jezero, poimenovali Sarma. V dolini po kateri teče reka Sarma piha močan in nepredvidljiv veter, ki so ga lokalni prebivalci poimenovali sarma. V Latviji pa je Sarma pogosto žensko ime.

But what can the word sarma mean?

The word sarma in Turkish means wrapped, as the dish itself is wrapped in cabbage leaves. In Russia, the river that flows into Lake Baikal was named Sarma. In the valley through which the river Sarma flows, a strong and unpredictable wind blows, which the local residents call sarma. However in Latvia Sarma is often a female name.

BUJTA REPA

Bujta repa je najbolj znana jed narejena z repe v Prekmurju. Postreže se jo kot samostojno jed ali prilogo. Včasih so bujto repo jedli predvsem v zimskem času v času kolin. Tudi sama beseda bujta oziroma bujti v prekmurščini pomeni ubiti, kar se nanaša na koline. Jed so od nekdaj pripravljali z mastnimi deli svinjske glave, vratu, kože in kisle repe, nato pa dodali še proseno kašo ter zabelili s prežganjem in začimbami. Bujta repa je morala biti čimbolj mastna oziroma zabeljena. V ta namen so uporabljali svinjsko mast, zaseko, kislo smetano ali bučno olje. Včasih je veljalo pravilo, da se iz repe ne sme kaditi, saj je tako bila bolj mastna in toliko boljša.

STUFFED TAIL

Bujta repa is the most famous dish made from turnip in Prekmurje. It is served as an independent dish or side dish. Sometimes they used to eat turnips mainly in the winter during the slaughter time. Even the word bujta or bujti in Prekmurje means to kill, which refers to slaughter. The dish has always been prepared with fatty parts of the pig's head, neck, skin and pickled turnip, then millet was added and whitened with roux and spices. The turnip had to be as fatty as possible or spiced up. For this purpose, they used lard, minced lard, sour cream or pumpkin oil. It used to be a rule that turnip were not to be smoked, so it was fattier and much better.

VIRI:

https://odprtakuhinja.delo.si/recepti/kultne-jedi-segedin/ (februar 2022)

https://www.dnevnik.si/1042792970 (februar 2022)

https://www.seniorji.info/si/aktualno/sarma-z-vsakim-pogrevanjem-samo-se-boljsa-10109349 (februar 2022)

https://www.slovenia.info/sl/zgodbe/slovenske-pustne-in-postne-jedi (februar 2022)

https://www.nasasuperhrana.si/recept/segedin-recept/ (februar 2022)

https://www.maggi.si/recepti/sarme/ (februar 2022)

https://findwords.info/term/sarma (februar 2022)

https://1baikal.ru/en/priroda/kolybel-glavnogo-vetra-baykala-reka-sarma (februar 2022)

https://www.kamra.si/digitalne-zbirke/bujta-repa-in-koline/ (november 2022)

https://journals.um.si/index.php/pomurska-obzorja/article/view/1802/1542 (november 2022)

https://books.google.si/books?hl=sl&lr=&id=0aqK6C2K9rcC&oi=fnd&pg=PA9&dq=bujta+repa&ots=SlPr22CKPk&sig=sqVOCzy3V0ppBSqtvEY7tSFy59g&redir_esc=y#v=onepage&q=bujta%20repa&f=false (november 2022)

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