{"id":12037,"date":"2025-10-26T18:52:00","date_gmt":"2025-10-26T16:52:00","guid":{"rendered":"https:\/\/andrestover.com\/?p=12037"},"modified":"2025-10-26T18:52:01","modified_gmt":"2025-10-26T16:52:01","slug":"eel-soup","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/eel-soup\/","title":{"rendered":"Angerjasupp"},"content":{"rendered":"\n

V\u00f5rtsj\u00e4rvest p\u00fc\u00fctakse igal aastal hulgaliselt angerjaid, millest tehtud toitudest on ilmselt k\u00f5ige tuntum suitsuangerjas v\u00f5i siis angerjas, mis on tehtud hoidisena marinaadi. Valmistasin toorestest angerjatest angerjasuppi. Nende kalade ettevalmistamisega tuleb veidi vaeva n\u00e4ha. \u00dcks olulisemaid tegevusi on kala katva limakihi hoolikas eemaldamine soolaga h\u00f5\u00f5rudes. Ilma selleta v\u00f5ib tulla supp v\u00e4ga h\u00e4gune. Traditsiooniliselt lisatakse angerja t\u00fckid supile toorelt, ma tegin veidi teisiti. Pruunistasin angerja t\u00fckke v\u00f5is, et neile anda rohkem maitset.<\/p>\n\n\n\n

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Valmistamise aeg: 1 tund
Tase: Mitte liiga keeruline
Kogus: 4-5L suppi<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Umbes 1,5 kg v\u00e4rskeid angerjaid, puhastatud ja l\u00f5igatud 3-4 cm pikkusteks juppideks
Umbes 500 g kartuleid, l\u00f5igatud meelep\u00e4rasteks t\u00fckkideks
3-4 keskmist porgandit viilutatult
1 keskmine porrulauk viilutatult
8-10 \u0161alottsibulat sektoriteks l\u00f5igatuna
8 k\u00fc\u00fcslauguk\u00fc\u00fcnt j\u00e4medalt hakitult
3 varsselleri vart viilutatult
150 g rohelisi herneid
Peot\u00e4is hakitud tilli ja peterselli
\u00dcrtidega supisoola maitse j\u00e4rgi
Musta pipart maitsestamiseks
Umbes 80 g v\u00f5id kala ja aedvilja pruunistamiseks
Vajadusel meresoola maitsestamiseks<\/p>\n\n\n\n

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Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Puhasta angerjad. H\u00f5\u00f5ru angerjaid rohke meresoolaga, et eemaldada kalu kattev limakiht. L\u00f5ika angerjad 3-4 cm pikkusteks t\u00fckkideks. Eemalda pea ja umbes 6-7 cm saba. Keeda p\u00e4id ja sabasid v\u00e4heses vees umbes 20 minutit ja lisa saadud puljong supile<\/li>\n\n\n\n
  2. Supi valmistamiseks t\u00fckelda kartulid, viiluta porgandid, varssellerid, porrulauk, l\u00f5ika sibul sektoriteks ja haki k\u00fc\u00fcslauk.<\/li>\n\n\n\n
  3. Kuumuta supipotis umbes 40 g v\u00f5id ning pruunista v\u00f5is porgandeid, varssellerit, herneid, porrulauku, sibulaid ning k\u00fc\u00fcslauku. Selleks kulub umbes 10 minutit.<\/li>\n\n\n\n
  4. Lisa vett kuni aedvili on kaetud ning kartulid. Vette v\u00f5id soovi j\u00e4rgi juurde lisada ja kontrollida supi paksust.<\/li>\n\n\n\n
  5. Haki till ja petersell ja lisa supile. Maitsesta suppi musta pipra, \u00fcrdisoola ja vajadusel meresoolaga<\/li>\n\n\n\n
  6. Pruunista \u00fclej\u00e4\u00e4nud 40 g v\u00f5is angerja t\u00fckke kergelt umbes 3-4 minuti jooksul T\u00f6\u00f6tle kalat\u00fckke osade kaupa, et need pruunistuks ja ei keeks.<\/li>\n\n\n\n
  7. Kui kartul on poolpehme, siis lisa pruunistatud angerjat\u00fckid ning keeda umbes 10 minutit. Angerja keetmise pannile lisa natuke vett, keeda pruunistumisel tekkinud kiht lahti ja lisa supile.<\/li>\n\n\n\n
  8. J\u00e4ta supp 15-30 minutiks puhkama, siis maitsed \u00fchtlustuvad. Maitsesta suppi vajadusel lisa meresoola ja musta pipraga.<\/li>\n\n\n\n
  9. Serveerimisel garneeri suppi v\u00e4rske peterselliga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    V\u00f5rtsj\u00e4rvest p\u00fc\u00fctakse igal aastal hulgaliselt angerjaid, millest tehtud toitudest on ilmselt k\u00f5ige tuntum suitsuangerjas v\u00f5i siis angerjas, mis on tehtud hoidisena marinaadi. Valmistasin toorestest angerjatest angerjasuppi. Nende kalade ettevalmistamisega tuleb veidi vaeva n\u00e4ha. \u00dcks olulisemaid tegevusi on kala katva limakihi hoolikas eemaldamine soolaga h\u00f5\u00f5rudes. Ilma selleta v\u00f5ib tulla supp v\u00e4ga h\u00e4gune. Traditsiooniliselt lisatakse angerja t\u00fckid […]<\/p>\n","protected":false},"author":1,"featured_media":12043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,68],"tags":[798],"class_list":["post-12037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","category-supid","tag-eel","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\/12037","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=12037"}],"version-history":[{"count":28,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12037\/revisions"}],"predecessor-version":[{"id":12069,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12037\/revisions\/12069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12043"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}