{"id":2548,"date":"2022-02-22T22:48:41","date_gmt":"2022-02-22T20:48:41","guid":{"rendered":"http:\/\/andrestover.com\/?p=2548"},"modified":"2022-08-26T21:51:38","modified_gmt":"2022-08-26T18:51:38","slug":"solyanka","status":"publish","type":"post","link":"http:\/\/andrestover.com\/ee\/solyanka\/","title":{"rendered":"Seljanka"},"content":{"rendered":"

Seljanka on Vene ja Ukraina klassikalisse k\u00f6\u00f6ki kuuluv supp, mille algup\u00e4rased variandid on tuntud juba 15 sajandist alates. N\u00f5ukogude ajal oli seljanka v\u00e4ga tuntud s\u00f6\u00f6klatoit endise idabloki riikides.
Tegemist on supiga, mis on tugevalt maitsestatud ning mis on v\u00e4ga toitev ja maitsev lisand l\u00f5unas\u00f6\u00f6gilauale. Seljankat tehakse ka seente v\u00f5i kalaga, aga valmistasin selle supi liharikkana, kasutades supis seliha, keeduvorsti, suitsuvorsti ning suitsusinki.
Soovitan seda proovida neil, kes tahavad valmistada toitvat ja maitsvat l\u00f5unas\u00f6\u00f6ki ning meenutada m\u00f6\u00f6dunud aegade maitseid.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 2h puljongi valmistamine, 45 kuni 60 min supi keetmine<\/span>
Tase: lihtne<\/span>
Kogus: 5-6L suppi<\/span><\/p>\n

Koostisosad:<\/span>
Liha ja puljong:<\/em>
1 kg lihaga searaguud v\u00f5i ribi
4-5L vett
1 suurem sibul
1 keskmine porgand
1 varsselleri vars
3-4 loorberilehte
10 musta pipra tera
soola maitsestamiseks
1 tl \u00fcrtide segu (nt. petersell, porrulauk, till)<\/p>\n

Supp:<\/em>
500 g keedetud liha l\u00f5igatd meelep\u00e4rasteks t\u00fckkideks
300 g keeduvorsti ribadeks l\u00f5igatuna
150 g tugevama maitsega suitsuvorsti t\u00fckeldatuna
150 g suitsusinki t\u00fckeldatuna
400 g purk hapukurki t\u00fckeldatuna
3 keskmist porgandit j\u00e4medalt riivituna
3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakituna
200 g tomatipastat
3-4L lihapuljongit
Soola ja musta pipart maitsestamiseks
toidu\u00f5li praadimiseks
peterselli, rohelist sibulat v\u00f5i muud meelep\u00e4rast maitserohelist supile peale raputamiseks
hapukoort serveerimiseks<\/p>\n

Valmistamine:<\/span>
Keeda puljong. Vala suurde potti 4-5L vett, lisa liha, l\u00f5ika sibul koos koorega pooleks, l\u00f5ika porgand ja varsselleri vars 5-6 cm pikkusteks t\u00fckkideks ja lisa potti. Lase vesi keema t\u00f5usta, eemalda pinnale tekkinud vaht.
Reguleeri kuumus madalaks, lisa loorberilehed, pipar ja sool ning \u00fcrdid ja keeda umbes 2h kuni liha on pehme ja puljong rammus ja l\u00f5hnav.
Eemalda puljongist liha ja lase jahtuda, kurna puljong l\u00e4bi tihedama s\u00f5ela, et eemaldada pipraterad ja suuremad t\u00fckid. Viska sibulad, porgand ja varsselleri varred minema v\u00f5i s\u00f6\u00f6 need \u00e4ra.
Puhasta liha kontide k\u00fcljest ja l\u00f5ika sobivateks t\u00fckkideks.
Riivi j\u00e4medalt porgandid, haki sibul ja k\u00fc\u00fcslauk ning prae neid pannil umbes 10 minutit kuni porgand hakkab kergelt pruunistuma ja segu hakkab h\u00e4sti l\u00f5hnama
T\u00fckelda keeduvorst, sink, hapukurk ja suitsuvorst meelep\u00e4rasteks t\u00fckkideks ning lisa koos lihaga kurnatud puljongile.
Kui porgand on koos sibula ja k\u00fc\u00fcslauguga piisavalt praadinud, siis vala ka need supile hulka.
Lisa umbes 200g v\u00f5i maitse j\u00e4rgi rohkem tomatipastat ning sega l\u00e4bi
Maitsesta musta pipra ja vajadusel ka soolaga ning lase haududa umbes 45 minutit
Serveeri koos maitserohelise ja hapukoorega.
Valmis!!<\/p>\n

\"\"<\/p>\n\n\n

<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Seljanka on Vene ja Ukraina klassikalisse k\u00f6\u00f6ki kuuluv supp, mille algup\u00e4rased variandid on tuntud juba 15 sajandist alates. N\u00f5ukogude ajal oli seljanka v\u00e4ga tuntud s\u00f6\u00f6klatoit endise idabloki riikides.Tegemist on supiga, mis on tugevalt maitsestatud ning mis on v\u00e4ga toitev ja maitsev lisand l\u00f5unas\u00f6\u00f6gilauale. Seljankat tehakse ka seente v\u00f5i kalaga, aga valmistasin selle supi liharikkana, kasutades […]<\/p>\n","protected":false},"author":1,"featured_media":2553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[647,359,459,649,331,350,651,574],"class_list":["post-2548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-boiled-sausage","tag-celery","tag-garlic","tag-ham","tag-onion","tag-russia","tag-ukraine","tag-carrot","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=2548"}],"version-history":[{"count":27,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2548\/revisions"}],"predecessor-version":[{"id":4154,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2548\/revisions\/4154"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2553"}],"wp:attachment":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2548"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}