{"id":5958,"date":"2026-06-19T06:18:30","date_gmt":"2026-06-19T06:18:30","guid":{"rendered":"https:\/\/www.wundertricks.com\/?p=5958"},"modified":"2026-06-19T06:18:30","modified_gmt":"2026-06-19T06:18:30","slug":"domaca-paradajkova-stava-na-zimu-jednoduchy-recept-na-prirodnu-stavu-bez-korenia-soli-a-cukru-ale-ukaze-sa-ze-je-100-krat-chutnejsia-ako-kupovana","status":"publish","type":"post","link":"https:\/\/www.wundertricks.com\/?p=5958","title":{"rendered":"Dom\u00e1ca paradajkov\u00e1 \u0161\u0165ava na zimu: jednoduch\u00fd recept na pr\u00edrodn\u00fa \u0161\u0165avu bez korenia, soli a cukru, ale uk\u00e1\u017ee sa, \u017ee je 100-kr\u00e1t chutnej\u0161ia ako kupovan\u00e1"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ni\u010d nechut\u00ed po\u010das chladn\u00fdch mesiacov tak dobre ako poctiv\u00e9 dom\u00e1ce zav\u00e1raniny, ktor\u00e9 v sebe ukr\u00fdvaj\u00fa prav\u00fa chu\u0165 leta. Medzi najpopul\u00e1rnej\u0161ie zimn\u00e9 z\u00e1soby nepochybne patr\u00ed dom\u00e1ca paradajkov\u00e1 \u0161\u0165ava (alebo dom\u00e1ci paradajkov\u00fd d\u017e\u00fas), ktor\u00e1 je nielen neskuto\u010dne chutn\u00e1, ale aj pln\u00e1 d\u00f4le\u017eit\u00fdch vitam\u00ednov a antioxidantov. Mnoh\u00e9 gazdinky robia t\u00fa chybu, \u017ee do pretlaku prid\u00e1vaj\u00fa mno\u017estvo koren\u00edn, umel\u00fdch konzervantov, soli \u010di bieleho cukru. Najlep\u0161\u00edm sp\u00f4sobom, ako uchova\u0165 autentick\u00fa chu\u0165 \u010derstv\u00fdch paradajok a maximum ich benefitov pre zdravie, je v\u0161ak \u010dist\u00e9 spracovanie bez ak\u00fdchko\u013evek pr\u00edsad. Takto pripraven\u00fd paradajkov\u00fd pr\u00edvarkov\u00fd z\u00e1klad m\u00e1 v kuchyni univerz\u00e1lne vyu\u017eitie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Suroviny na prav\u00fa dom\u00e1cu paradajkov\u00fa \u0161\u0165avu<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Na pr\u00edpravu tohto najjednoduch\u0161ieho receptu nepotrebujete \u017eiadne zlo\u017eit\u00e9 n\u00e1kupn\u00e9 zoznamy. Vysta\u010d\u00edte si s \u010distou \u00farodou zo z\u00e1hrady alebo z trhu. V\u00fdhodou je, \u017ee spracova\u0165 m\u00f4\u017eete aj plody, ktor\u00e9 by kv\u00f4li estetick\u00fdm chyb\u00e1m neboli vhodn\u00e9 do \u0161al\u00e1tov, no st\u00e1le s\u00fa pln\u00e9 \u0161\u0165avy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pre orient\u00e1ciu a odhad mno\u017estva hotov\u00e9ho produktu v\u00e1m posl\u00fa\u017ei nasleduj\u00faci preh\u013ead:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Z\u00e1kladn\u00e1 surovina:<\/strong> \u010cerstv\u00e9, dobre dozret\u00e9 paradajky. V na\u0161om recepte sme pou\u017eili o nie\u010do viac ako jedno pln\u00e9 10-litrov\u00e9 vedro m\u00e4sit\u00fdch plodov.<\/li>\n\n\n\n<li><strong>V\u00fdsledn\u00fd objem:<\/strong> Z tohto orienta\u010dn\u00e9ho mno\u017estva raj\u010d\u00edn poctivo napln\u00edte presne 5 kusov dvojlitrov\u00fdch zav\u00e1raninov\u00fdch poh\u00e1rov.<\/li>\n\n\n\n<li><strong>Pr\u00edsady:<\/strong> \u017diadne! Neprid\u00e1vame so\u013e, cukor, ocot, olej a ani \u017eiadne konzerva\u010dn\u00e9 l\u00e1tky \u010di koreniny.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00edprava raj\u010d\u00edn a lisovanie \u010distej \u0161\u0165avy krok za krokom<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Samotn\u00fd postup za\u010d\u00edna d\u00f4kladn\u00fdm trieden\u00edm \u00farody. Na dom\u00e1ci paradajkov\u00fd d\u017e\u00fas s\u00fa ide\u00e1lne m\u00e4kk\u00e9 a s\u00fdto\u010derven\u00e9 kusy, pokojne aj jemne prezret\u00e9 \u010di prasknut\u00e9. D\u00f4le\u017eit\u00e9 je len to, aby plody neboli napadnut\u00e9 hnilobou alebo ples\u0148ou. Kyslej\u0161ie odrody paradajok s\u00fa na tento \u00fa\u010del priam dokonal\u00e9, preto\u017ee prirodzen\u00e1 kyselina p\u00f4sob\u00ed ako spo\u013eahliv\u00fd konzervant. V\u0161etky plody najsk\u00f4r d\u00f4kladne umyte v studenej vode. N\u00e1sledne ich prekrojte na polovicu a ostr\u00fdm no\u017eom nekompromisne vyre\u017ete tvrd\u00e9 zelen\u00e9 stredy, stopky a pr\u00edpadn\u00e9 po\u0161koden\u00e9 \u010di otla\u010den\u00e9 \u010dasti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O\u010disten\u00e9 k\u00fasky paradajok postupne prelisujte pomocou od\u0161\u0165avova\u010da alebo \u0161peci\u00e1lneho mlyn\u010deka na paradajky, ktor\u00fd dokonale oddel\u00ed \u010dist\u00fa tekutinu od jadierok a tvrd\u00fdch \u0161upiek. Do z\u00edskanej \u0161\u0165avy naozaj neprid\u00e1vajte ni\u010d navy\u0161e. Ka\u017ed\u00fd \u010dlen rodiny toti\u017e m\u00f4\u017ee \u010dist\u00fd polotovar nesk\u00f4r vyu\u017ei\u0165 pod\u013ea seba. Niekto dom\u00e1ci paradajkov\u00fd pretlak pije len tak ako osvie\u017euj\u00faci n\u00e1poj, in\u00fd ho pou\u017eije ako z\u00e1klad na om\u00e1\u010dku na cestoviny, rajsk\u00fa polievku, taliansku pizzu \u010di tradi\u010dn\u00fd bor\u0161\u010d. Na internete \u010dasto vidie\u0165 recepty s bobkov\u00fdm listom \u010di nov\u00fdm koren\u00edm, no bylinky m\u00f4\u017eu prekry\u0165 svie\u017eu letn\u00fa v\u00f4\u0148u. \u010cist\u00e1 verzia zost\u00e1va pre varenie najpru\u017enej\u0161ia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Doba varu a spr\u00e1vny postup pri plnen\u00ed poh\u00e1rov<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prelisovan\u00fa tekutinu prelejte do dostato\u010dne ve\u013ek\u00e9ho a hlbok\u00e9ho hrnca. Pri v\u00fdbere n\u00e1doby bu\u010fte opatrn\u00ed a v\u017edy nechajte pod okrajom dostatok vo\u013en\u00e9ho miesta. Paradajkov\u00e1 pena toti\u017e po\u010das zovretia r\u00fdchlo st\u00fapa a tekutina by v\u00e1m mohla \u013eahko vytiec\u0165 na spor\u00e1k. \u0160\u0165avu prive\u010fte k varu a za ob\u010dasn\u00e9ho premie\u0161ania ju nechajte prebubl\u00e1va\u0165. Presn\u00fd \u010dasov\u00fd harmonogram a podmienky pre \u00faspe\u0161n\u00e9 uskladnenie sme pre v\u00e1s preh\u013eadne zhrnuli v tabu\u013eke ni\u017e\u0161ie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u010casov\u00fd pl\u00e1n varenia a podmienky skladovania paradajkov\u00e9ho d\u017e\u00fasu<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>F\u00e1za spracovania<\/strong><\/td><td><strong>Odpor\u00fa\u010dan\u00fd \u010das<\/strong><\/td><td><strong>Teplota a podmienky<\/strong><\/td><td><strong>Technick\u00e9 detaily a rady<\/strong><\/td><\/tr><\/thead><tbody><tr><td>\u2022 <strong>1. Varenie \u0161\u0165avy<\/strong><\/td><td><strong>15 min\u00fat<\/strong><\/td><td>Intenz\u00edvny var v hrnci<\/td><td>Kr\u00e1tky var sta\u010d\u00ed na zni\u010denie mikroorganizmov, no zachov\u00e1 farbu.<\/td><\/tr><tr><td>\u2022 <strong>2. Plnenie a uzatv\u00e1ranie<\/strong><\/td><td>Okam\u017eite za hor\u00faca<\/td><td>Steriln\u00e9, vopred vyhriate poh\u00e1re<\/td><td>\u0160\u0165avu rozlievajte nabera\u010dkou a\u017e po okraj a pevne utiahnite vie\u010dka.<\/td><\/tr><tr><td>\u2022 <strong>3. Dlhodob\u00e9 skladovanie<\/strong><\/td><td>Cel\u00fa zimu \/ rok<\/td><td>Izbov\u00e1 teplota (be\u017en\u00e1 skri\u0148a)<\/td><td>V\u010faka vysok\u00e9mu obsahu pr\u00edrodn\u00fdch kysel\u00edn vydr\u017e\u00ed aj bez chladnej pivnice.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Overen\u00e9 tipy na bezpe\u010dn\u00e9 skladovanie zav\u00e1ran\u00edn v byte<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ve\u013ek\u00fdm stra\u0161iakom pri dom\u00e1com zav\u00e1ran\u00ed bez ch\u00e9mie b\u00fdva riziko, \u017ee poh\u00e1re po \u010dase &#8220;vybuchn\u00fa&#8221; alebo splesnivej\u00fa. Pri paradajk\u00e1ch sa toho v\u0161ak v\u00f4bec nemus\u00edte b\u00e1\u0165. V\u010faka bohatej pr\u00edtomnosti prirodzen\u00fdch ovocn\u00fdch kysel\u00edn m\u00e1 t\u00e1to tekutina n\u00edzke pH, ktor\u00e9 spo\u013eahlivo br\u00e1ni rozvoju bakt\u00e9ri\u00ed. Hotov\u00e9, pevne uzavret\u00e9 poh\u00e1re po naplnen\u00ed oto\u010dte dnom nahor a nechajte ich pomaly vychladn\u00fa\u0165 zabalen\u00e9 v deke (takzvan\u00fd such\u00fd dunst). Na\u0161a dlhoro\u010dn\u00e1 sk\u00fasenos\u0165 potvrdzuje, \u017ee desiatky takto pripraven\u00fdch flia\u0161 m\u00f4\u017eete bez ob\u00e1v skladova\u0165 aj v be\u017enej potravinovej skrini \u010di komore priamo v byte pri izbovej teplote. \u017diadna f\u013ea\u0161a sa nepokaz\u00ed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ke\u010f po\u010das zimn\u00fdch mesiacov dostanete chu\u0165 na k\u00fasok leta, sta\u010d\u00ed siahnu\u0165 do z\u00e1sob, otvori\u0165 jeden z poh\u00e1rov a nalia\u0165 si poh\u00e1r pln\u00fd zdravia. Dom\u00e1ci d\u017e\u00fas ocen\u00edte aj pri r\u00fdchlom varen\u00ed po n\u00e1ro\u010dnom dni v pr\u00e1ci \u2013 sta\u010d\u00ed ho prelia\u0165 na panvicu, prida\u0165 trochu cesnaku, \u010derstv\u00fa bazalku a skvel\u00e1 om\u00e1\u010dka na ve\u010deru je hotov\u00e1 za p\u00e1r min\u00fat. Ver\u00edme, \u017ee v\u00e1m tento jednoduch\u00fd postup u\u013eah\u010d\u00ed pr\u00e1cu a u\u0161etr\u00ed drahocenn\u00fd \u010das v kuchyni. Prajeme v\u00e1m pr\u00edjemn\u00e9 chv\u00edle str\u00e1ven\u00e9 pri letnom spracovan\u00ed \u00farody a predov\u0161etk\u00fdm dobr\u00fa chu\u0165 k hotov\u00fdm dom\u00e1cim dobrot\u00e1m!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ni\u010d nechut\u00ed po\u010das chladn\u00fdch mesiacov tak dobre ako poctiv\u00e9 dom\u00e1ce zav\u00e1raniny, ktor\u00e9 v sebe ukr\u00fdvaj\u00fa prav\u00fa chu\u0165 leta. Medzi najpopul\u00e1rnej\u0161ie zimn\u00e9 z\u00e1soby nepochybne patr\u00ed dom\u00e1ca paradajkov\u00e1 \u0161\u0165ava (alebo dom\u00e1ci paradajkov\u00fd [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/5958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5958"}],"version-history":[{"count":1,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/5958\/revisions"}],"predecessor-version":[{"id":5960,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/posts\/5958\/revisions\/5960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=\/wp\/v2\/media\/5959"}],"wp:attachment":[{"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wundertricks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}