{"id":11150,"date":"2025-06-08T21:37:16","date_gmt":"2025-06-08T18:37:16","guid":{"rendered":"https:\/\/andrestover.com\/?p=11150"},"modified":"2025-06-08T21:43:42","modified_gmt":"2025-06-08T18:43:42","slug":"ropa-vieja","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/ropa-vieja\/","title":{"rendered":"Ropa vieha"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">P\u00e4rit on see roog Hispaaniast, aga praegu tuntakse seda kui \u00fchte Kuuba rahvusrooga.<br>Seda valmistatakse eelk\u00f5ige veiselihast, mida hautatakse pikalt, sageli vel mitu korda keskmisest madalamal kuumusel. Liha juurde kuulub maitseaineterikas aedviljap\u00f5hi, milles domineerib paprika ning sibul. Selle toidu valmistamisviise ja koostisosi on palju erinevaid. V\u00e4ga sageli lisakatkse roale juurde oliive, kappareid, tomateid.<br>Valmistasin \u00fche variandi, mille panin kokku ja adapteerisin Kuuba p\u00e4ritolu Hispaania keelsetest m\u00e4rkmetest. Endistel aegadel, kodudes valmistati seda rooga v\u00e4ga lihtsalt ja komponentide hulk oli palju v\u00e4iksem, praegu restoranis pakutavad road on v\u00f5rreldes sellega v\u00e4ga rikkalikud. Kui ma selle roa valmis tegin, siis tekkis m\u00f5te, et sellega oleks v\u00e4ga m\u00f5nus teha suvel l\u00f5kke\u00f5htul hamburgereid. Selle toidu valmistamine pole keeruline, aga v\u00f5tab aega. Tulemus v\u00e4\u00e4rib oodatud aega.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11151\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 7-8 tundi<br>Tase: Mitte liiga keeruline<br>Kogus: Neljale kuni kaheksale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Umbes 1 kg odavama klassi veiseliha. N\u00e4iteks seljat\u00fckk sobib h\u00e4sti<br>Veiseliha keetmiseks:<br>2 keskmist porgandit<br>2 varsselleri vart<br>1 keskmine sibul pooleks l\u00f5igatult<br>4-5 loorberilehte<br>Umbes 15 musta pipra tera<br>1 spl meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Roa valmistamiseks:<\/em><br>Keedetud ja kahvliga ribadeks rebitud veiseliha<br>1 punane paprika l\u00f5igatud ribadeks<br>1 kollane paprika l\u00f5igatud ribadeks<br>1 roheline paprika l\u00f5igatud ribadeks<br>1 roheline t\u0161illi hakitult<br>\u00dcks keskmine k\u00fc\u00fcslauk j\u00e4medalt purustatult<br>2-3 keskmist sibulat l\u00f5igatud ribadeks<br>2 spl tomatipastat<br>1 tl v\u00e4rskelt jahvatatud v\u00fcrtsk\u00f6\u00f6mneid<br>1 tl oreganot<br>0,5 tl t\u00fc\u00fcmiani<br>0,25 tl jahvatatud musta pipart<br>0,25 tl t\u0161illihelbeid<br>0,25 tl suitsupaprikat<br>1 tl magusa paprika pulbrit<br>Oliivi\u00f5li praadimiseks<br>Meresoola maitsestamiseks<br>1 purk rohelisi oliive (kogus s\u00f5ltub tegija soovist)<br>2 spl v\u00e4ikesi kappareid<br>Serveerimiseks \u00fcks laim, mille mahla saab toidule peale pigistada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>K\u00f5igepealt keeda liha. L\u00f5ika liha umbes 5 cm paksusteks viiludeks ja aseta haudepotti. Lisa pooleks l\u00f5igatud sibul, loorberilehed, pipraterad, sool ja porgandid.<\/li>\n\n\n\n<li>Hauta liha 5 tundi praeahjus 150 kraadi C juures.<\/li>\n\n\n\n<li>T\u00f5sta liha l\u00f5ikelauale ning rebi see kahe kahvliga ribadeks. Liha on v\u00e4ga pehme ja selle purustamine ei v\u00f5ta v\u00e4ga vaeva. Liha haudumisest allesj\u00e4\u00e4nud leent on vaja roale vedeliku andmiseks, \u00fclej\u00e4\u00e4gi v\u00f5ib kasutada teisteks toitudeks.<\/li>\n\n\n\n<li>L\u00f5ika paprikad pikkadeks ribadeks, haki t\u0161illi, l\u00f5ika sibul ribadeks ja haki j\u00e4medalt k\u00fc\u00fcslauk.<\/li>\n\n\n\n<li>Kuumuta keskmisest k\u00f5rgemale kuunusele paksu p\u00f5hjaga kuumakindel haudepann ning pruunista aedvilja umbes 10 minuti jooksul.<\/li>\n\n\n\n<li>Lisa liha ning lahjenda umbes 300 ml lihakeedu puljongis tomatipasta ning vala toidu juurde.<\/li>\n\n\n\n<li>Lisa oliivid ning kapparid.<\/li>\n\n\n\n<li>Lisa k\u00f5ik maitseained, oregano, paprika, suitsupaprika, v\u00fcrtsk\u00f6\u00f6mned, musta pipar, t\u00fc\u00fcmian ning maitsesta rooga meresoolaga vastavalt soovile.<\/li>\n\n\n\n<li>Sega rooga ja aseta kaane all praeahju 150 kraadi C juurde ning hauta veel 2 tundi.<\/li>\n\n\n\n<li>Serveeri riisi, praetud jahubanaani, leiva, meelep\u00e4rase aedvilja v\u00f5i salatiga.<\/li>\n\n\n\n<li>Serveerimise juurde aseta laimipoolik, et s\u00f6\u00f6jad saaksid toidule v\u00e4rsket laimimahla peale pigistada.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11152\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Ropa-vieja_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11150\" data-postid=\"11150\" class=\"themify_builder_content themify_builder_content-11150 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>P\u00e4rit on see roog Hispaaniast, aga praegu tuntakse seda kui \u00fchte Kuuba rahvusrooga.Seda valmistatakse eelk\u00f5ige veiselihast, mida hautatakse pikalt, sageli vel mitu korda keskmisest madalamal kuumusel. Liha juurde kuulub maitseaineterikas aedviljap\u00f5hi, milles domineerib paprika ning sibul. Selle toidu valmistamisviise ja koostisosi on palju erinevaid. V\u00e4ga sageli lisakatkse roale juurde oliive, kappareid, tomateid.Valmistasin \u00fche variandi, mille [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,553,781,344],"class_list":["post-11150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-capres","tag-cuba","tag-olives","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":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11150"}],"version-history":[{"count":23,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11150\/revisions"}],"predecessor-version":[{"id":11178,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11150\/revisions\/11178"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11153"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}