{"id":11209,"date":"2025-06-14T21:43:48","date_gmt":"2025-06-14T18:43:48","guid":{"rendered":"https:\/\/andrestover.com\/?p=11209"},"modified":"2025-06-14T21:43:49","modified_gmt":"2025-06-14T18:43:49","slug":"riblja-corba","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/riblja-corba\/","title":{"rendered":"Riblja \u010corba"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">See on Balkanimaade kalasupp. Arvatakse, et see v\u00f5iks p\u00e4rineda Montenegro linnast Kotorist, mis on pisike ajalooline linnake Kotori lahe \u00e4\u00e4res, mida nimetatakse ka k\u00f5ige l\u00f5unapoolsemaks fjordiks. Ma ise, Kotori k\u00fclastades ei saanud seda kalasuppi proovida, selleks, et selle supini j\u00f5uda oli vaja, et mu s\u00f5ber Marina oma perega seda regiooni k\u00fclastaks ja selle roa idee mulle tooks.<br>Algselt valmistati seda toitu ebakvaliteetsest kalast, mida mingil teisel kujul ei s\u00f6\u00f6dud. T\u00e4nap\u00e4evaks on see muutunud restoranitoiduks, mida v\u00f5ib saad nii Montenegros kui ka mitmetes teistes paikades Balkanimaadel. T\u00f5lkes t\u00e4hendab see loomulikult kalasuppi ja seda horvaadi keeles.<br>Ma arvan, et see supp v\u00e4\u00e4rib vamistamist kui juba Peipsi\u00e4\u00e4re asukad, kelle jaoks hea kala ja h\u00e4sti valmistatud uhhaa on tavaline, selle supi maitsvaks tunnistasid. Praegusel ajal valmistatakse seda enamasti mitmest erinevast kalast, mis annavad supile n\u00fcansirikkust.<\/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\/Riblja-Corba_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11211\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_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: Mitte rohkem kui 1 tund<br>Tase: Lihtne<br>Kogus: Umbes 5L kalasuppi<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>300 g kohafileed<br>500 g tursafileed<br>400 g l\u00f5hefileed<br>1 suurem sibul peeneks hakitult<br>2 suuremat paprikat peeneks hakitult<br>4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>3 spl oliivi\u00f5li pruunistamiseks<br>3 varsselleri vart pikuti pooleks l\u00f5igatult ja \u00f5hukeselt viilutatult<br>4 keskmist kartulit t\u00fckeladatult umbes 1-2 cm suurusteks t\u00fckkideks<br>15 noort porgandit viilutatult v\u00f5i 3 suuremat porgandit, pikuti pooleks l\u00f5igatult ja viilutatult<br>2 keskmist tomatit t\u00fckeldatult<br>3 spl tomatipastat<br>0,5 tl kuivatatud t\u00fc\u00fcmiani<br>2 tl magusa paprika pulbrit<br>0,25 tl Cayenne pipart<br>2 loorberilehte<br>1 tl jahvatatud musta pipart<br>Soovi korral supisoola v\u00f5i aedvilja puljongi pulbrit<br>Meresoola maitsestamiseks<br>Peot\u00e4is hakitud peterselli<br>1 spl balsami\u00e4\u00e4dikat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">V\u00e4rsket peterselli ja tilli garneerimiseks<\/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>Haki sibul ja k\u00fc\u00fcslauk. Vala \u00f5li paksup\u00f5hjalisse keedupotti. Pruunista kesmisel kuumusel paar minutit.<\/li>\n\n\n\n<li>T\u00fckelda paprika ja lisa sibula ja k\u00fc\u00fcslaugu juurde.<\/li>\n\n\n\n<li>Viiluta porgandid, t\u00fckelda kartulid, varsseller ja tomat ning lisa toidule. Sega ja lase paar minutit haududa.<\/li>\n\n\n\n<li>Lisa t\u00fc\u00fcmian, paprika pulber, cayenne pipar, must pipar, 1 spl aedvilja puljongi pulbrit (soovi korral), loorberilehed ning tomatipasta. Sega ja lase paar minutit haududa.<\/li>\n\n\n\n<li>Vala hautatud aedviljadele 2-3 kruusit\u00e4it vett ja lase keema. Keeda umbes 10 minutit.<\/li>\n\n\n\n<li>T\u00fckelda kalafileed mitte liiga v\u00e4ikesteks t\u00fckkideks. 3-5 cm t\u00fckid sobivad h\u00e4sti. Lisa supile ja keeda 10-15 minutit.<\/li>\n\n\n\n<li>Lisa hakitud petersell ja balsami\u00e4\u00e4dikas, sega ja hauta kuni aedvili on pehme, aga porgandid veel kergelt kr\u00f5mpsuvad.<\/li>\n\n\n\n<li>Serveeri r\u00f6stitud hapusaiaga, garneeri v\u00e4rske tilli ja peterselli oksaga.<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\/Riblja-Corba_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11210\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/06\/Riblja-Corba_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11209\" data-postid=\"11209\" class=\"themify_builder_content themify_builder_content-11209 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>See on Balkanimaade kalasupp. Arvatakse, et see v\u00f5iks p\u00e4rineda Montenegro linnast Kotorist, mis on pisike ajalooline linnake Kotori lahe \u00e4\u00e4res, mida nimetatakse ka k\u00f5ige l\u00f5unapoolsemaks fjordiks. Ma ise, Kotori k\u00fclastades ei saanud seda kalasuppi proovida, selleks, et selle supini j\u00f5uda oli vaja, et mu s\u00f5ber Marina oma perega seda regiooni k\u00fclastaks ja selle roa idee [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[725,783,711,583],"class_list":["post-11209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-cod","tag-montenegro","tag-pike-perch","tag-salmon","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\/11209","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=11209"}],"version-history":[{"count":23,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11209\/revisions"}],"predecessor-version":[{"id":11235,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11209\/revisions\/11235"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11212"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}