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U Dalmaciji ljeto ne možemo zamisliti bez šalše od poma, a na kontinetnu su, međutim, ludi za satarašem. Dok mi ovdje dinstamo luk i rajčice, čekajući da se pretvore u fini umak "za polit" manistru, tamo gore istim sastojcima pridružuju paprike, često i balancane, ponekad čak i mrkvu, pa kuhaju jelo negdje na po puta između šalše i ajvara. Možda i vi cijelog života pripremate sataraš a to i ne znate. Ako guštate u jelima od pirjanih poma, paprika i tikvica, nalik francuskom ratatuilleu, sasvim je moguće...

Jer, naravno, kako je to uvijek slučaj sa starinskim jelima, recepata za sataraš je mali milijun. Jedni vjeruju da u njega idu samo luk, rajčice i paprike, drugi vole dodati patlidžane i /ili tikvice, jedni ga rade malo jušnijeg, drugi vole ugusto... a krenete li u potragu za "pravim" satarašem, e tek tu ćete se svega nagledati i načitati. 

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Je li mađarsko jelo lecsó utjecalo na sataraš?

Shutterstock
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Mene je zanimala povijest tog jela jer sam ga laički, zbog sufiksa -aš svrstala u Mađarsku, a i intrigirala me ta satara u nazivu, no čini se da je ipak riječ o našem receptu. Prema izvorima dostupnima Google pretraživanju, jelo se po podrijetlu smješta u Baranju, ali mu se pripisuje mađarski utjecaj jer naši susjedi kuhaju nešto vrlo slično što nazivaju lecsó, a riječ je o povrtnom raguu koji tradicionalno sadrži papriku (žutu, šiljastu), rajčicu, luk i obilje mljevene slatke i/ili ljute paprike.

Koliko se da razabrati, spomenuti lecsó se od sataraša, osim po dodatku mljevene paprike, razlikuje i po tome što se povrće (vrlo često, no ne uvijek) pirja na životinjskoj masnoći, bilo da je riječ o slanini ili nekoj vrsti kobasica, dok se sataraš ipak uglavnom priprema na ulju, ponekad i na svinjskoj masti, ali, koliko se da utvrditi pregledom dostupnih recepata, bez suhomesnatih dodataka. Postoji doduše i nešto što se naziva sataraš s mesom, no djeluje kao sasvim drugo jelo. 

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U pravi sataraš, reći će vam mnogi, idu samo luk, paprike i rajčice

Tanja Pastuovic Klaić
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Što se tiče naziva sataraš, neki ga objašnjavaju satarom, kao oruđem potrebnim za sjeckanje povrća za sataraš, no teško se ne zapitati kakvo je to čudovišno povrće kad ga treba napasti mesarskim alatom... Ako vam je tako draže, zovite ga bećarcem, jer to mu je drugo službeno ime, a ako vam nakon cijele ove priče nije jasno što biste zapravo mogli dobiti kad se upustite u pripremu ovog jela, pripremite se na nešto što se opisuje gustim povrtnim gulašem. Bez mesa. Što god to bilo. 

Poslužite ga vrućeg ili hladnog, samog ili u pratnji riže, pire krumpira ili domaćeg kruha, a savršeno se snalazi i u ulozi priloga za jela poput mesnih odrezaka. Hoćete li se držati najstrožeg popisa namirnica (luk + paprike + rajčice) ili ćete ubaciti tikvice, patlidžane i mrkvu, apsolutno je vaša stvar. Osim ako na ručku očekujete nekoga porijeklom iz Slavonije, taj bi vam mogao zvocati da ste ga zvali na sataraš, a poslužili ste mu đuveč...

Da budete sigurni, predlažemo vam jedan dobar i provjeren recept blogerice Tanje Pastuović Klaić koju pratimo na blogu Cookam i guštam te na istoimenom Instagramu.    

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Evo kako blogerica Tanja priprema svoj sataraš...

Tanja Pastuovic Klaić
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Sataraš (bećarac)

Sastojci:

2 glavice luka
2-3 veće paprike
5-6 rajčica srednje veličine
mast ili ulje
sol
šećer
ljuta papričica ili peperončini

 

Luk, paprike i rajčice operite i narežite na manje komade, za ovo jelo povrće ne treba baš jako usitniti.

Na većoj tavi zagrijte žlicu masti pa dodajte nasjeckani luk, kratko ga prodinstajte, posolite i povremeno miješajte.

Nakon 10-ak minuta, kada je luk već staklast i smekšan, dodajte narezane paprike pa pustite da se sve lagano krčka sljedećih 10-ak minuta.

Potom dodajte i narezane rajčice, sve pažljivo promiješajte i ostavite da se dinsta na laganoj vatri.

Nemojte dodavati nikakvu tekućinu jer će rajčice pustiti dovoljno svog soka, samo budite u blizini i povremeno promiješajte.

Kada je sve povrće omekšalo, dodajte mu navrh žličice šećera, po potrebi još dosolite i dodajte malo ljute papričice ili peperončina. I jedno i drugo jako usitnite prije nego ih primiješate jelu.

U slučaju da koristite peperončine, budite pažljivi kod doziranja jer njihovu žestinu tek poslije osjetite u punoj snazi. Sataraš je gotov kada višak tekućine ispari, odnosno kada ste zadovoljni njegovom teksturom - netko voli rjeđi, a netko gušći.

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Dok Dalmacija kuha šalšu, na kontinentu se pirja jelo čudna imena. Imamo priču i recept [num_of_authors] => 0 [author] => Joomla\CMS\User\User Object ( [isRoot:protected] => [id] => 3242 [name] => Tea Sumić Miletić [username] => tea.sumic [email] => tea.sumic@slobodnadalmacija.hr [password] => $2y$10$KFHqP694ipYnFwy9WRCFzuHPf2MJ51KZAfr7Pd0b2WbTCCs5s1Om. 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Evo kako blogerica Tanja priprema svoj sataraš...

) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/06/27/25170347.jpg [title] => Tanja Pastuovic Klaić

U pravi sataraš, reći će vam mnogi, idu samo luk, paprike i rajčice

) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/06/27/25170303.jpg [title] => Shutterstock

Je li mađarsko jelo lecsó utjecalo na sataraš?

) ) [bgPosition] => [videoType] => allvideos [text] => {OCMSplitter}

U Dalmaciji ljeto ne možemo zamisliti bez šalše od poma, a na kontinetnu su, međutim, ludi za satarašem. Dok mi ovdje dinstamo luk i rajčice, čekajući da se pretvore u fini umak "za polit" manistru, tamo gore istim sastojcima pridružuju paprike, često i balancane, ponekad čak i mrkvu, pa kuhaju jelo negdje na po puta između šalše i ajvara. Možda i vi cijelog života pripremate sataraš a to i ne znate. Ako guštate u jelima od pirjanih poma, paprika i tikvica, nalik francuskom ratatuilleu, sasvim je moguće...

Jer, naravno, kako je to uvijek slučaj sa starinskim jelima, recepata za sataraš je mali milijun. Jedni vjeruju da u njega idu samo luk, rajčice i paprike, drugi vole dodati patlidžane i /ili tikvice, jedni ga rade malo jušnijeg, drugi vole ugusto... a krenete li u potragu za "pravim" satarašem, e tek tu ćete se svega nagledati i načitati. 

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Je li mađarsko jelo lecsó utjecalo na sataraš?

Shutterstock
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Mene je zanimala povijest tog jela jer sam ga laički, zbog sufiksa -aš svrstala u Mađarsku, a i intrigirala me ta satara u nazivu, no čini se da je ipak riječ o našem receptu. Prema izvorima dostupnima Google pretraživanju, jelo se po podrijetlu smješta u Baranju, ali mu se pripisuje mađarski utjecaj jer naši susjedi kuhaju nešto vrlo slično što nazivaju lecsó, a riječ je o povrtnom raguu koji tradicionalno sadrži papriku (žutu, šiljastu), rajčicu, luk i obilje mljevene slatke i/ili ljute paprike.

Koliko se da razabrati, spomenuti lecsó se od sataraša, osim po dodatku mljevene paprike, razlikuje i po tome što se povrće (vrlo često, no ne uvijek) pirja na životinjskoj masnoći, bilo da je riječ o slanini ili nekoj vrsti kobasica, dok se sataraš ipak uglavnom priprema na ulju, ponekad i na svinjskoj masti, ali, koliko se da utvrditi pregledom dostupnih recepata, bez suhomesnatih dodataka. Postoji doduše i nešto što se naziva sataraš s mesom, no djeluje kao sasvim drugo jelo. 

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U pravi sataraš, reći će vam mnogi, idu samo luk, paprike i rajčice

Tanja Pastuovic Klaić
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Što se tiče naziva sataraš, neki ga objašnjavaju satarom, kao oruđem potrebnim za sjeckanje povrća za sataraš, no teško se ne zapitati kakvo je to čudovišno povrće kad ga treba napasti mesarskim alatom... Ako vam je tako draže, zovite ga bećarcem, jer to mu je drugo službeno ime, a ako vam nakon cijele ove priče nije jasno što biste zapravo mogli dobiti kad se upustite u pripremu ovog jela, pripremite se na nešto što se opisuje gustim povrtnim gulašem. Bez mesa. Što god to bilo. 

Poslužite ga vrućeg ili hladnog, samog ili u pratnji riže, pire krumpira ili domaćeg kruha, a savršeno se snalazi i u ulozi priloga za jela poput mesnih odrezaka. Hoćete li se držati najstrožeg popisa namirnica (luk + paprike + rajčice) ili ćete ubaciti tikvice, patlidžane i mrkvu, apsolutno je vaša stvar. Osim ako na ručku očekujete nekoga porijeklom iz Slavonije, taj bi vam mogao zvocati da ste ga zvali na sataraš, a poslužili ste mu đuveč...

Da budete sigurni, predlažemo vam jedan dobar i provjeren recept blogerice Tanje Pastuović Klaić koju pratimo na blogu Cookam i guštam te na istoimenom Instagramu.    

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Evo kako blogerica Tanja priprema svoj sataraš...

Tanja Pastuovic Klaić
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Sataraš (bećarac)

Sastojci:

2 glavice luka
2-3 veće paprike
5-6 rajčica srednje veličine
mast ili ulje
sol
šećer
ljuta papričica ili peperončini

 

Luk, paprike i rajčice operite i narežite na manje komade, za ovo jelo povrće ne treba baš jako usitniti.

Na većoj tavi zagrijte žlicu masti pa dodajte nasjeckani luk, kratko ga prodinstajte, posolite i povremeno miješajte.

Nakon 10-ak minuta, kada je luk već staklast i smekšan, dodajte narezane paprike pa pustite da se sve lagano krčka sljedećih 10-ak minuta.

Potom dodajte i narezane rajčice, sve pažljivo promiješajte i ostavite da se dinsta na laganoj vatri.

Nemojte dodavati nikakvu tekućinu jer će rajčice pustiti dovoljno svog soka, samo budite u blizini i povremeno promiješajte.

Kada je sve povrće omekšalo, dodajte mu navrh žličice šećera, po potrebi još dosolite i dodajte malo ljute papričice ili peperončina. I jedno i drugo jako usitnite prije nego ih primiješate jelu.

U slučaju da koristite peperončine, budite pažljivi kod doziranja jer njihovu žestinu tek poslije osjetite u punoj snazi. Sataraš je gotov kada višak tekućine ispari, odnosno kada ste zadovoljni njegovom teksturom - netko voli rjeđi, a netko gušći.

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Shutterstock Tanja Pastuovic Klaić Tanja Pastuovic Klaić Shutterstock
Tanja Pastuovic Klaić

Evo kako blogerica Tanja priprema svoj sataraš...

Tanja Pastuovic Klaić

U pravi sataraš, reći će vam mnogi, idu samo luk, paprike i rajčice

Shutterstock

Je li mađarsko jelo lecsó utjecalo na sataraš?

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StoryEditorOCM
Pričepovrtni specijalitet

Nema ljeta bez - sataraša! Dok Dalmacija kuha šalšu, na kontinentu se pirja jelo čudna imena. Imamo priču i recept

Piše Tea Sumić Miletić
28. lipnja 2023. - 10:01

U Dalmaciji ljeto ne možemo zamisliti bez šalše od poma, a na kontinetnu su, međutim, ludi za satarašem. Dok mi ovdje dinstamo luk i rajčice, čekajući da se pretvore u fini umak "za polit" manistru, tamo gore istim sastojcima pridružuju paprike, često i balancane, ponekad čak i mrkvu, pa kuhaju jelo negdje na po puta između šalše i ajvara. Možda i vi cijelog života pripremate sataraš a to i ne znate. Ako guštate u jelima od pirjanih poma, paprika i tikvica, nalik francuskom ratatuilleu, sasvim je moguće...

Jer, naravno, kako je to uvijek slučaj sa starinskim jelima, recepata za sataraš je mali milijun. Jedni vjeruju da u njega idu samo luk, rajčice i paprike, drugi vole dodati patlidžane i /ili tikvice, jedni ga rade malo jušnijeg, drugi vole ugusto... a...

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15. svibanj 2024 07:14