{"id":5404,"date":"2026-08-18T15:51:56","date_gmt":"2026-08-18T13:51:56","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=5404"},"modified":"2026-08-18T15:51:56","modified_gmt":"2026-08-18T13:51:56","slug":"zabudnute-poklady-zo-zahrad-nasich-starych-mam","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2026\/08\/18\/zabudnute-poklady-zo-zahrad-nasich-starych-mam\/","title":{"rendered":"Zabudnut\u00e9 poklady zo z\u00e1hrad na\u0161ich star\u00fdch m\u00e1m"},"content":{"rendered":"\n\n\n
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Image by\u00a0\u0421\u0432\u0435\u0442\u043b\u0430\u043d\u0430<\/a>\u00a0from\u00a0Pixabay<\/a><\/figcaption><\/figure>\n\n\n

ktor\u00e9 sa vracaj\u00fa do na\u0161ich kuch\u00fd\u0148 \u2013 <\/span>e<\/span>gre\u0161e, r\u00edbezle, \u0161\u00edpky, \u017eih\u013eava a<\/span>\u00a0<\/span>skorocel<\/span><\/p>\n

\u00a0<\/p>\n

Kedysi boli neodmyslite\u013enou s\u00fa\u010das\u0165ou ka\u017edej z\u00e1hrady. R\u00e1stli pri plotoch, v ovocn\u00fdch sadoch, na l\u00fakach aj popri po\u013en\u00fdch cest\u00e1ch. Na\u0161e star\u00e9 mamy presne vedeli, kedy nazbiera\u0165 prv\u00e9 r\u00edbezle, ako spracova\u0165 vo\u0148av\u00e9 \u0161\u00edpky, ktor\u00e9 mlad\u00e9 listy \u017eih\u013eavy patria do jarnej polievky a pre\u010do sa oplat\u00ed ma\u0165 doma z\u00e1sobu skorocelov\u00e9ho sirupu.<\/span> Dnes sa k t\u00fdmto \u201eoby\u010dajn\u00fdm\u201c rastlin\u00e1m op\u00e4\u0165 vraciame. Objavujeme ich prirodzen\u00fa silu, v\u00fdnimo\u010dn\u00fa chu\u0165 a pripom\u00edname si, \u017ee pr\u00edroda n\u00e1m pon\u00faka mno\u017estvo cenn\u00fdch darov priamo pod nohami. Z\u00e1hrady na\u0161ich star\u00fdch m\u00e1m neboli len miestom pestovania ovocia a zeleniny \u2013 boli mal\u00fdmi pr\u00edrodn\u00fdmi lek\u00e1r\u0148ami, kde sa sp\u00e1jali sk\u00fasenosti, trad\u00edcie a \u00facta k tomu, \u010do n\u00e1m zem pon\u00faka.<\/span><\/p>\n

\u00a0<\/p>\n

Egre\u0161e \u2013 kyslast\u00e9 gu\u013e\u00f4\u010dky pln\u00e9 leta<\/span><\/h3>\n

Egre\u0161e patria medzi ovocie, ktor\u00e9 dnes trochu ust\u00fapilo modernej\u0161\u00edm druhom, no kedysi nech\u00fdbali takmer v \u017eiadnej z\u00e1hrade. Ich osvie\u017euj\u00faca kyslast\u00e1 chu\u0165 bola ob\u013e\u00faben\u00e1 v kol\u00e1\u010doch, d\u017eemoch, komp\u00f3toch aj dom\u00e1cich sirupoch.<\/span> Tieto mal\u00e9 plody obsahuj\u00fa vitam\u00edn C, vl\u00e1kninu a mno\u017estvo antioxidantov. Pom\u00e1haj\u00fa podporova\u0165 prirodzen\u00fa obranyschopnos\u0165 organizmu a prispievaj\u00fa k spr\u00e1vnemu tr\u00e1veniu. V\u010faka n\u00edzkemu obsahu kal\u00f3ri\u00ed s\u00fa vhodnou s\u00fa\u010das\u0165ou \u013eahk\u00e9ho letn\u00e9ho jed\u00e1lni\u010dka.<\/span><\/p>\n

\n

Tip:<\/span> Na\u0161e star\u00e9 mamy vedeli, \u017ee egre\u0161e nemusia by\u0165 len sladkou poch\u00fa\u0165kou. Ich svie\u017ea chu\u0165 kr\u00e1sne dop\u013a\u0148a aj jemn\u00e9 mlie\u010dne v\u00fdrobky alebo \u013eahk\u00e9 letn\u00e9 dezerty.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

Egre\u0161ov\u00fd kol\u00e1\u010d s tvarohom pod\u013ea star\u00fdch m\u00e1m<\/span><\/h3>\n

Potrebujeme:<\/span><\/strong>\u00a0300 g hladkej m\u00faky, 120 g masla, 100 g cukru, 1 vajce, 1 pr\u00e1\u0161ok do pe\u010diva, 500 g egre\u0161ov, 250 g jemn\u00e9ho tvarohu, 1 vanilkov\u00fd cukor<\/span><\/p>\n

Postup:<\/span><\/strong>\u00a0<\/strong>Z m\u00faky, masla, cukru, vajca a pr\u00e1\u0161ku do pe\u010diva priprav\u00edme cesto, ktor\u00e9 rozotrieme na plech. Tvaroh zmie\u0161ame s vanilkov\u00fdm cukrom a nanesieme na cesto. Navrch pouklad\u00e1me o\u010disten\u00e9 egre\u0161e a pe\u010dieme pri teplote 180 \u00b0C pribli\u017ene 35 min\u00fat.<\/span><\/p>\n

\n

Tip:<\/span>\u00a0Ak s\u00fa egre\u0161e ve\u013emi kysl\u00e9, m\u00f4\u017eeme ich pred pe\u010den\u00edm jemne posypa\u0165 trochou cukru alebo \u0161korice.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

R\u00edbezle \u2013 drobn\u00e9 plody s ve\u013ekou silou<\/span><\/h3>\n

\u010cerven\u00e9, \u010dierne aj biele r\u00edbezle boli kedysi ozdobou mnoh\u00fdch slovensk\u00fdch z\u00e1hrad. Ich v\u00fdrazn\u00e1 chu\u0165 patr\u00ed k typick\u00fdm spomienkam na leto u star\u00fdch rodi\u010dov \u2013 na chv\u00edle str\u00e1ven\u00e9 pri oberan\u00ed drobn\u00fdch bobuliek priamo z kr\u00edka.<\/span> R\u00edbezle s\u00fa bohat\u00e9 na vitam\u00edn C, drasl\u00edk a rastlinn\u00e9 farbiv\u00e1 \u2013 <\/span>antoky\u00e1ny<\/span>, ktor\u00e9 patria medzi v\u00fdznamn\u00e9 antioxidanty. Najm\u00e4 \u010dierne r\u00edbezle s\u00fa pova\u017eovan\u00e9 za mimoriadne hodnotn\u00e9 ovocie.<\/span><\/p>\n

\n

Tip:<\/span> Star\u00e9 mamy ich \u010dasto spracov\u00e1vali do d\u017eemov a sirupov, aby si k\u00fasok leta uchovali aj po\u010das zimn\u00fdch mesiacov.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

Dom\u00e1ci r\u00edbez\u013eov\u00fd sirup<\/span><\/h3>\n

Potrebujeme:<\/span><\/strong>\u00a01 kg r\u00edbezl\u00ed, 700 g cukru, \u0161\u0165avu z 1 citr\u00f3na, 500 ml vod<\/span>y<\/span><\/p>\n

Postup:<\/span><\/strong>\u00a0<\/strong>R\u00edbezle umyjeme, odstopkujeme a kr\u00e1tko povar\u00edme s vodou. Zmes preced\u00edme cez jemn\u00e9 sitko alebo pl\u00e1tno, prid\u00e1me cukor a citr\u00f3nov\u00fa \u0161\u0165avu. Pomaly zahrievame, k\u00fdm sa cukor \u00faplne nerozpust\u00ed. Hor\u00faci sirup nalejeme do \u010dist\u00fdch flia\u0161 a uzavrieme.<\/span><\/p>\n

\n

Tip:<\/span>\u00a0Sirup m\u00f4\u017eeme po\u010das leta pou\u017e\u00edva\u0165 ako osvie\u017euj\u00faci n\u00e1poj zrieden\u00fd vodou alebo v zime ako pr\u00edrodn\u00e9 ochutenie \u010daju.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

\u0160\u00edpky \u2013 jesenn\u00fd poklad z<\/span>\u00a0<\/span>pr\u00edrody<\/span><\/h3>\n

Ke\u010f sa na jese\u0148 za\u010dali na kr\u00edkoch \u010dervena\u0165 \u0161\u00edpky, na\u0161e star\u00e9 mamy vedeli, \u017ee pr\u00edroda pripravuje z\u00e1soby na chladnej\u0161ie obdobie. \u0160\u00edpkov\u00fd \u010daj patril medzi tradi\u010dn\u00e9 dom\u00e1ce n\u00e1poje a jeho v\u00f4\u0148a dodnes pripom\u00edna jesenn\u00e9 prech\u00e1dzky.<\/span><\/p>\n

\n

Tip:<\/span> \u0160\u00edpky obsahuj\u00fa ve\u013ek\u00e9 mno\u017estvo vitam\u00ednu C, <\/span>karotenoidy<\/span> a \u010fal\u0161ie prospe\u0161n\u00e9 l\u00e1tky. V tradi\u010dnej kuchyni sa vyu\u017e\u00edvali najm\u00e4 na pr\u00edpravu \u010dajov, d\u017eemov a sirupov.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/h3>\n

Tradi\u010dn\u00fd \u0161\u00edpkov\u00fd \u010daj<\/span><\/h3>\n

Potrebujeme:<\/span><\/strong>\u00a0<\/strong>2 PL su\u0161en\u00fdch \u0161\u00edpok, 500 ml vody, med pod\u013ea chuti, citr\u00f3nov\u00fa \u0161\u0165avu<\/span><\/p>\n

Postup:<\/span><\/strong>\u00a0<\/strong>Su\u0161en\u00e9 \u0161\u00edpky jemne rozdrv\u00edme, zalejeme studenou vodou a nech\u00e1me nieko\u013eko hod\u00edn l\u00fahova\u0165. Potom n\u00e1poj pomaly zahrejeme, preced\u00edme a dochut\u00edme medom a citr\u00f3novou \u0161\u0165avou.<\/span><\/p>\n

\n

Tip:<\/span>\u00a0Aby sme zachovali \u010do najviac cenn\u00fdch l\u00e1tok, \u0161\u00edpky nezalievame vriacou vodou, ale pripravujeme ich \u0161etrnej\u0161\u00edm sp\u00f4sobom.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

\u017dih\u013eava \u2013 rastlina, ktor\u00fa sme sa nau\u010dili v\u00e1\u017ei\u0165<\/span><\/h3>\n

\u017dih\u013eava bola kedysi be\u017enou s\u00fa\u010das\u0165ou jarnej kuchyne. Hoci ju dnes mnoh\u00ed vn\u00edmaj\u00fa najm\u00e4 ako nepr\u00edjemn\u00fa burinu, na\u0161i predkovia poznali jej hodnotu. Mlad\u00e9 listy zbierali na jar a pripravovali z nich polievky, pr\u00edvarky \u010di plnky.<\/span><\/p>\n

\n

Tip:<\/span> \u017dih\u013eava obsahuje \u017eelezo, vitam\u00edny, miner\u00e1lne l\u00e1tky a chlorofyl. Je ob\u013e\u00fabenou s\u00fa\u010das\u0165ou tradi\u010dn\u00fdch jarn\u00fdch receptov a pr\u00edrodn\u00fdch \u010dajov\u00fdch zmes\u00ed.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

Star\u00e1 mama vedela \u2013 \u017eih\u013eavov\u00e1 polievka<\/span><\/h3>\n

Potrebujeme:<\/span><\/strong>\u00a0<\/strong>200 g mlad\u00fdch \u017eih\u013eavov\u00fdch listov, 3 zemiaky, 1 cibu\u013eu, 2 str\u00fa\u010diky cesnaku, 1 liter zeleninov\u00e9ho v\u00fdvaru, 100 ml smotany, so\u013e, korenie, olej<\/span><\/p>\n

Postup:<\/span><\/strong>\u00a0\u017dih\u013eavu spar\u00edme hor\u00facou vodou a nasek\u00e1me. Na oleji <\/span>orestujeme<\/span> cibu\u013eu, prid\u00e1me nakr\u00e1jan\u00e9 zemiaky a zalejeme v\u00fdvarom. Var\u00edme dom\u00e4kka, prid\u00e1me \u017eih\u013eavu a cesnak. Polievku rozmixujeme, zjemn\u00edme smotanou a dochut\u00edme.<\/span><\/p>\n

\n

Tip:<\/span>\u00a0Pri zbere \u017eih\u013eavy pou\u017e\u00edvame rukavice a vyber\u00e1me najm\u00e4 mlad\u00e9, svetl\u00e9 listy z \u010dist\u00e9ho prostredia.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

Skorocel \u2013 mal\u00fd pomocn\u00edk z l\u00faky<\/span><\/h3>\n

Skorocel kopijovit\u00fd r\u00e1stol takmer v\u0161ade \u2013 pri chodn\u00edkoch, na l\u00fakach aj v z\u00e1hrad\u00e1ch. Na\u0161e star\u00e9 mamy ho dobre poznali a patrilo k rastlin\u00e1m, ktor\u00e9 mali svoje st\u00e1le miesto v dom\u00e1cnosti.<\/span>Jeho listy obsahuj\u00fa pr\u00edrodn\u00e9 l\u00e1tky, ktor\u00e9 sa tradi\u010dne vyu\u017e\u00edvali v \u013eudovom lie\u010dite\u013estve.<\/span><\/p>\n

\n

Tip:<\/span> Najzn\u00e1mej\u0161\u00ed je skorocelov\u00fd sirup, ktor\u00fd sa pripravoval jednoduch\u00fdm sp\u00f4sobom priamo z \u010derstv\u00fdch listov.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

Dom\u00e1ci skorocelov\u00fd sirup pod\u013ea trad\u00edcie<\/span><\/h3>\n

Potrebujeme:<\/span><\/strong>\u00a0<\/strong>\u010derstv\u00e9 listy skorocelu, kry\u0161t\u00e1lov\u00fd cukor pod\u013ea mno\u017estva listov<\/span><\/p>\n

Postup:<\/span><\/strong>\u00a0Listy skorocelu umyjeme, nasek\u00e1me a vrstv\u00edme do \u010dist\u00e9ho poh\u00e1ra spolu s cukrom. Poh\u00e1r uzavrieme a nech\u00e1me nieko\u013eko t\u00fd\u017ed\u0148ov odst\u00e1\u0165 na tmavom mieste. Ke\u010f rastlina pust\u00ed \u0161\u0165avu, sirup preced\u00edme a uchov\u00e1vame v chladni\u010dke.<\/span><\/p>\n

\n

Tip:<\/span>\u00a0Pri zbere skorocelu db\u00e1me na to, aby sme ho zbierali mimo ciest a miest s mo\u017en\u00fdm zne\u010disten\u00edm.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

N\u00e1vrat k zabudnut\u00fdm darom pr\u00edrody<\/span><\/h3>\n

Egre\u0161e, r\u00edbezle, \u0161\u00edpky, \u017eih\u013eava \u010di skorocel n\u00e1m pripom\u00ednaj\u00fa, \u017ee zdrav\u00e9 a hodnotn\u00e9 potraviny nemus\u00edme v\u017edy h\u013eada\u0165 \u010faleko. \u010casto rast\u00fa v na\u0161ich z\u00e1hrad\u00e1ch, na l\u00fakach alebo v okol\u00ed domov.<\/span><\/p>\n

M\u00fadros\u0165 na\u0161ich star\u00fdch m\u00e1m spo\u010d\u00edvala v jednoduchosti \u2013 vedeli vyu\u017ei\u0165 to, \u010do im pr\u00edroda pon\u00fakla, a s re\u0161pektom z toho vytvori\u0165 chutn\u00e9 jedl\u00e1 aj u\u017eito\u010dn\u00e9 dom\u00e1ce pr\u00edpravky.<\/span><\/p>\n

\n

Tip:<\/span> Mo\u017eno pr\u00e1ve leto je ide\u00e1lnym obdob\u00edm na to, aby sme sa na chv\u00ed\u013eu zastavili, nazreli do z\u00e1hrady a objavili poklady, ktor\u00e9 tam \u010dakaj\u00fa u\u017e cel\u00e9 gener\u00e1cie.<\/span><\/p>\n<\/blockquote>\n

\u00a0<\/p>\n

TIP NA Z\u00c1VER:\u00a0<\/span>Sk\u00faste si pripravi\u0165 aspo\u0148 jeden tradi\u010dn\u00fd recept z t\u00fdchto \u201ezabudnut\u00fdch\u201c surov\u00edn. Mo\u017eno zist\u00edte, \u017ee chute detstva maj\u00fa svoje \u010daro aj v dne\u0161nej modernej kuchyni.<\/span><\/p>\n

\u00a0<\/p>\n

ZunaS<\/span><\/p>","protected":false},"excerpt":{"rendered":"

ktor\u00e9 sa vracaj\u00fa do na\u0161ich kuch\u00fd\u0148 \u2013 egre\u0161e, r\u00edbezle, \u0161\u00edpky, \u017eih\u013eava a\u00a0skorocel \u00a0 Kedysi boli neodmyslite\u013enou s\u00fa\u010das\u0165ou ka\u017edej z\u00e1hrady. R\u00e1stli pri plotoch, v ovocn\u00fdch sadoch, na l\u00fakach aj popri po\u013en\u00fdch cest\u00e1ch. Na\u0161e star\u00e9 mamy presne vedeli, kedy nazbiera\u0165 prv\u00e9 r\u00edbezle, ako spracova\u0165 vo\u0148av\u00e9 \u0161\u00edpky, ktor\u00e9 mlad\u00e9 listy \u017eih\u013eavy patria do jarnej polievky a pre\u010do sa oplat\u00ed ma\u0165 doma z\u00e1sobu skorocelov\u00e9ho sirupu. Dnes sa k t\u00fdmto \u201eoby\u010dajn\u00fdm\u201c rastlin\u00e1m op\u00e4\u0165 vraciame. Objavujeme ich prirodzen\u00fa silu, v\u00fdnimo\u010dn\u00fa chu\u0165 a pripom\u00edname si, \u017ee pr\u00edroda n\u00e1m pon\u00faka mno\u017estvo cenn\u00fdch darov priamo pod nohami. Z\u00e1hrady na\u0161ich star\u00fdch m\u00e1m neboli len miestom pestovania ovocia a zeleniny \u2013 boli mal\u00fdmi pr\u00edrodn\u00fdmi lek\u00e1r\u0148ami, kde sa sp\u00e1jali sk\u00fasenosti, trad\u00edcie a \u00facta k tomu, \u010do n\u00e1m zem pon\u00faka. \u00a0 Egre\u0161e \u2013 kyslast\u00e9 gu\u013e\u00f4\u010dky pln\u00e9 leta Egre\u0161e patria medzi ovocie, ktor\u00e9 dnes trochu ust\u00fapilo modernej\u0161\u00edm druhom, no kedysi nech\u00fdbali takmer v \u017eiadnej z\u00e1hrade. Ich osvie\u017euj\u00faca kyslast\u00e1 chu\u0165 bola ob\u013e\u00faben\u00e1 v kol\u00e1\u010doch, d\u017eemoch, komp\u00f3toch aj dom\u00e1cich sirupoch. Tieto mal\u00e9 plody obsahuj\u00fa vitam\u00edn C, vl\u00e1kninu a mno\u017estvo antioxidantov. Pom\u00e1haj\u00fa podporova\u0165 prirodzen\u00fa obranyschopnos\u0165 organizmu a prispievaj\u00fa k spr\u00e1vnemu tr\u00e1veniu. V\u010faka n\u00edzkemu obsahu kal\u00f3ri\u00ed s\u00fa vhodnou s\u00fa\u010das\u0165ou \u013eahk\u00e9ho letn\u00e9ho jed\u00e1lni\u010dka. Tip: Na\u0161e star\u00e9 mamy vedeli, \u017ee egre\u0161e nemusia by\u0165 len sladkou poch\u00fa\u0165kou. Ich svie\u017ea chu\u0165 kr\u00e1sne […]<\/p>\n","protected":false},"author":1,"featured_media":5405,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[38,24,29,21,37],"class_list":["post-5404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-domacnost","tag-krasa","tag-relax","tag-zdravie","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/comments?post=5404"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5404\/revisions"}],"predecessor-version":[{"id":5406,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5404\/revisions\/5406"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/5405"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=5404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=5404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=5404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}