SD Dojavi
OSMRTNICE
PRETPLATA
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Mjesto Rude je naselje u sastavu grada Samobora, na obroncima Samoborskoga i Žumberačkoga gorja gdje se sprema tamošnja inačica “našeg” soparnika, a i rudarska greblica kako se to jelo zove, baš kao i poljički soparnik, svrstan u nematerijalnu kulturnu baštinu.

Prema usmenoj predaji, priprema rudarske greblice datira iz 16. stoljeća, usporedno s procvatom rudarstva u Rudama. Ime je dobila po tradicijskom drvenom alatu, greblici, kojim se razgrijavao žar u krušnoj peći.

Jedini pisani trag o pripremi kolača je knjiga Milana Langa “Samobor, život i običaji” iz 1915. godine u kojoj se spominje greblica kao “tanki kolač” od sira i oraha. Rudarska greblica je slani kolač koji se nadijeva sirom i raznim prilozima – orasi, žuta mrkva, lišće mladog luka, koprive, špinat, blitva...

Za pripremu rudarske greblice potrebno je izraditi tijesto od okvirno 35 dag brašna, 2 dl vrhnja, 3 žlice ulja, 1,5 dl mlakog mlijeka, žlice soli, žutanjka i pola male žlice kvasca.

Za nadjev je potrebno okvirno oko jedan kravlji sir srednje veličine, cijelo jaje i jedan bjelanjak, 5 dag oraha i malo soli. Tijesto se razvalja u dvostrukoj veličini lima za pečenje, u tzv. protvanu. Na polovicu tijesta stavi se nadjev, preklopi drugom polovicom, a rubovi se saviju prema gore. Greblica se peče od 20 do 25 minuta na temperaturi od 200 stupnjeva Celzija.

Orasi, mrkva, luk...

Iako se svaka greblica donekle razlikuje ovisno o umješnosti domaćice koja je priprema, slijede se određena osnovna pravila. Rudarska greblica mora biti slana, nadjevena samo sirom ili sirom s dodacima već prema vlastitom odabiru kao što su orasi, žuta mrkva, lišće mladog luka, koprive, špinat ili blitva.

Tijesto ne smije biti debelo, niti se smije dodavati puno kvasca. Rubovi moraju biti zavrnuti prema gore i treba ih utisnuti kako nadjev kako ne bi iscurio tijekom pečenja. Prije stavljanja u prethodno ugrijanu pećnicu, gornji sloj tijesta treba premazati punomasnim vrhnjem.

Tijekom pečenja treba nekoliko puta probosti gornji sloj tijesta kako ne bi nabubrilo i ispucalo. Nakon pečenja, gornji sloj tijesta treba ponovno premazati vrhnjem, margarinom ili maslacem, pokriti kuhinjskom krpom i ostaviti da malo odstoji. Greblica je najbolja dok je vruća, no može se jesti i hladna.

Zanimljivo, nositelji tradicije pripreme greblice i su mještanke Ruda, koje stoljećima prenose tu tradiciju na svoje kćeri te samo iznimno na snahe. Tijekom povijesti zamijećeno je da su majke nerado prenosile svoje iskustvo u cijelosti na snahe, sve radi očuvanja privrženosti svojih sinova. Prema kćerima nije bilo takve zadrške.

Razlika u debljini

Postoje razlike u odnosu na prijašnju pripremu greblice i današnju, recentniju. Tako se nekoć koristilo kiselo tijesto u malim količinama i u većoj mjeri mast, a greblica se pekla u krušnim pećima. Danas se u izradi greblice koriste kvasac i ulje, a peče se u pećnicama.

Greblica je bila glavno jelo, jer rudari nisu bili u mogućnosti priuštiti si bogatiji jelovnik i meso svaki dan, a danas je ona kolač, desert, specijalitet. Razlika između nekadašnje i današnje greblice najočitija je u izgledu, to jest njezinoj debljini. Ta razlika se objašnjava činjenicom da se nekad radi uštede na siru dodavalo više brašna kako bi kolač bio izdašniji. Danas je rudarska greblica prepoznata i u vegetarijanskim krugovima.

Rude su poznate po rudniku Kokel i Sveto Trojstvo još od vremena Rimskog Carstva. Prvi pisani dokumenti o postojanju tog rudnika i eksploataciji rude potječu iz 1528. godine kada se kao vlasnik rudnika spominje neki Leonhaard Gruber, ljubljanski trgovac i plemić.

Kako je rudarska greblica kroz povijest bila prisutna u rudnicima u Rudama ponekad i kao jedina hrana rudara, s vremenom je postala kolač koji je sinonim rudarskog doma, zaštitni znak Ruda, a i danas je običaj goste dočekati s vrućom greblicom na stolu. 

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Rudarska greblica zaštitni je znak mjesta Rude

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Rudarska greblica zaštitni je znak mjesta Rude

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Mjesto Rude je naselje u sastavu grada Samobora, na obroncima Samoborskoga i Žumberačkoga gorja gdje se sprema tamošnja inačica “našeg” soparnika, a i rudarska greblica kako se to jelo zove, baš kao i poljički soparnik, svrstan u nematerijalnu kulturnu baštinu.

Prema usmenoj predaji, priprema rudarske greblice datira iz 16. stoljeća, usporedno s procvatom rudarstva u Rudama. Ime je dobila po tradicijskom drvenom alatu, greblici, kojim se razgrijavao žar u krušnoj peći.

Jedini pisani trag o pripremi kolača je knjiga Milana Langa “Samobor, život i običaji” iz 1915. godine u kojoj se spominje greblica kao “tanki kolač” od sira i oraha. Rudarska greblica je slani kolač koji se nadijeva sirom i raznim prilozima – orasi, žuta mrkva, lišće mladog luka, koprive, špinat, blitva...

Za pripremu rudarske greblice potrebno je izraditi tijesto od okvirno 35 dag brašna, 2 dl vrhnja, 3 žlice ulja, 1,5 dl mlakog mlijeka, žlice soli, žutanjka i pola male žlice kvasca.

Za nadjev je potrebno okvirno oko jedan kravlji sir srednje veličine, cijelo jaje i jedan bjelanjak, 5 dag oraha i malo soli. Tijesto se razvalja u dvostrukoj veličini lima za pečenje, u tzv. protvanu. Na polovicu tijesta stavi se nadjev, preklopi drugom polovicom, a rubovi se saviju prema gore. Greblica se peče od 20 do 25 minuta na temperaturi od 200 stupnjeva Celzija.

Orasi, mrkva, luk...

Iako se svaka greblica donekle razlikuje ovisno o umješnosti domaćice koja je priprema, slijede se određena osnovna pravila. Rudarska greblica mora biti slana, nadjevena samo sirom ili sirom s dodacima već prema vlastitom odabiru kao što su orasi, žuta mrkva, lišće mladog luka, koprive, špinat ili blitva.

Tijesto ne smije biti debelo, niti se smije dodavati puno kvasca. Rubovi moraju biti zavrnuti prema gore i treba ih utisnuti kako nadjev kako ne bi iscurio tijekom pečenja. Prije stavljanja u prethodno ugrijanu pećnicu, gornji sloj tijesta treba premazati punomasnim vrhnjem.

Tijekom pečenja treba nekoliko puta probosti gornji sloj tijesta kako ne bi nabubrilo i ispucalo. Nakon pečenja, gornji sloj tijesta treba ponovno premazati vrhnjem, margarinom ili maslacem, pokriti kuhinjskom krpom i ostaviti da malo odstoji. Greblica je najbolja dok je vruća, no može se jesti i hladna.

Zanimljivo, nositelji tradicije pripreme greblice i su mještanke Ruda, koje stoljećima prenose tu tradiciju na svoje kćeri te samo iznimno na snahe. Tijekom povijesti zamijećeno je da su majke nerado prenosile svoje iskustvo u cijelosti na snahe, sve radi očuvanja privrženosti svojih sinova. Prema kćerima nije bilo takve zadrške.

Razlika u debljini

Postoje razlike u odnosu na prijašnju pripremu greblice i današnju, recentniju. Tako se nekoć koristilo kiselo tijesto u malim količinama i u većoj mjeri mast, a greblica se pekla u krušnim pećima. Danas se u izradi greblice koriste kvasac i ulje, a peče se u pećnicama.

Greblica je bila glavno jelo, jer rudari nisu bili u mogućnosti priuštiti si bogatiji jelovnik i meso svaki dan, a danas je ona kolač, desert, specijalitet. Razlika između nekadašnje i današnje greblice najočitija je u izgledu, to jest njezinoj debljini. Ta razlika se objašnjava činjenicom da se nekad radi uštede na siru dodavalo više brašna kako bi kolač bio izdašniji. Danas je rudarska greblica prepoznata i u vegetarijanskim krugovima.

Rude su poznate po rudniku Kokel i Sveto Trojstvo još od vremena Rimskog Carstva. Prvi pisani dokumenti o postojanju tog rudnika i eksploataciji rude potječu iz 1528. godine kada se kao vlasnik rudnika spominje neki Leonhaard Gruber, ljubljanski trgovac i plemić.

Kako je rudarska greblica kroz povijest bila prisutna u rudnicima u Rudama ponekad i kao jedina hrana rudara, s vremenom je postala kolač koji je sinonim rudarskog doma, zaštitni znak Ruda, a i danas je običaj goste dočekati s vrućom greblicom na stolu. 

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Rudarska greblica zaštitni je znak mjesta Rude
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HranaIZ BAKINE ŠKRINJE 5

Obožavate soparnik, biste li probali njegovog ‘rođaka‘ i iznenadili nepce? Za Badnjak spremite ‘rudarsku‘ pogaču, sve sastojke imate kod kuće i jedite je vruću! Oduševit će vas

Piše Eda Vujević
16. prosinca 2022. - 13:22
&lt;p&gt;Rudarska greblica zaštitni je znak mjesta Rude&lt;/p&gt;
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Rudarska greblica zaštitni je znak mjesta Rude

Mjesto Rude je naselje u sastavu grada Samobora, na obroncima Samoborskoga i Žumberačkoga gorja gdje se sprema tamošnja inačica “našeg” soparnika, a i rudarska greblica kako se to jelo zove, baš kao i poljički soparnik, svrstan u nematerijalnu kulturnu baštinu.

Prema usmenoj predaji, priprema rudarske greblice datira iz 16. stoljeća, usporedno s procvatom rudarstva u Rudama. Ime je dobila po tradicijskom drvenom alatu, greblici, kojim se razgrijavao žar u krušnoj peći.

Jedini pisani trag o pripremi kolača je knjiga Milana Langa “Samobor, život i običaji” iz 1915. godine u kojoj se spominje greblica kao “tanki kolač” od sira i oraha. Rudarska greblica je slani kolač koji se nadijeva sirom i raznim prilozima – orasi, žuta mrkva, lišće mladog luka, koprive, špinat, blitva......

#RUDARSKA GREBLICA#IZ BAKINE ŠKRINJE
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20. svibanj 2024 23:18