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Zagotuj 500 ml wody, lekko ją posól, wsyp ryż i gotuj 10 minut: ziarna mają zmięknąć z zewnątrz, ale w środku zostać jeszcze twardawe. Odcedź ryż na sitku, przelej zimną wodą i zostaw na 10 minut, żeby obciekł i ostygł.",{"text":114},"Pierwszą cebulę zetrzyj na tarce o drobnych oczkach razem z sokiem. W misce połącz mięso mielone, cebulę, ostudzony ryż, jajko, 1 łyżeczkę soli i pieprz. Wyrabiaj rękami 2–3 minuty, potem zbierz masę w kulę i 10 razy mocno rzuć nią o dno miski: farsz zrobi się zwarty i pulpety się nie rozpadną.",{"text":116},"Zwilż dłonie zimną wodą i uformuj 16 kulek o średnicy ok. 4 cm (po mniej więcej 45 g). Każdą obtocz w mące (2 łyżki) i strząśnij nadmiar.",{"text":118},"Rozgrzej 3 łyżki oleju na dużej patelni na ogniu nieco powyżej średniego (ok. 2 minuty). Smaż pulpety w dwóch turach po 1,5–2 minuty z każdej strony, aż się zarumienią: w środku będą jeszcze surowe, dojdą w sosie. Przełóż je w jednej warstwie do głębokiej patelni lub szerokiego garnka z pokrywką.",{"text":120},"Drugą cebulę drobno posiekaj, marchewkę zetrzyj na tarce o grubych oczkach. Na tej samej patelni, na oleju, który został po pulpetach, smaż warzywa na średnim ogniu 5–6 minut, aż zmiękną. Dodaj koncentrat pomidorowy i podgrzewaj, mieszając, przez 1 minutę.",{"text":122},"W misce wymieszaj śmietanę z 1 łyżką mąki na gładko, a potem stopniowo wlewaj 300 ml wody, żeby nie było grudek. Wlej mieszankę do warzyw, dodaj cukier, posól do smaku i doprowadź do wrzenia, cały czas mieszając.",{"text":124},"Zalej pulpety sosem (powinien sięgać mniej więcej do dwóch trzecich ich wysokości) i włóż liście laurowe. Przykryj i duś na małym ogniu 30 minut, tak żeby sos ledwo pyrkał; po 15 minutach ostrożnie obróć pulpety łyżką.",{"text":126},"Przekrój największego pulpeta: mięso w środku powinno być równomiernie szarobrązowe, bez różowych miejsc, a sok przezroczysty; termometr w środku powinien pokazać co najmniej 75°C. Wyjmij liście laurowe, w razie potrzeby dosól sos i zostaw pod przykryciem na 5 minut. Posyp posiekanym koperkiem i podawaj.",[128,129,130,131],"obiad","z-miesem-mielonym","pulpety","kuchnia-domowa",[133,134,135],"Nie dodawaj do farszu całkiem ugotowanego ryżu: pulpety zrobią się papkowate i rozpadną się podczas duszenia. Surowy ryż też się nie nada, bo przez 30 minut w sosie nie zdąży zmięknąć.","Podawaj z puree ziemniaczanym, kaszą gryczaną albo makaronem, mniej więcej 150 g ugotowanego dodatku na porcję: sosu wystarczy akurat, żeby wszystko polać.","Ugotowane pulpety w sosie przechowuj w zamkniętym pojemniku w lodówce do 2 dni. 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