{"id":12861,"date":"2026-06-20T20:23:14","date_gmt":"2026-06-20T17:23:14","guid":{"rendered":"https:\/\/andrestover.com\/?p=12861"},"modified":"2026-06-20T22:17:26","modified_gmt":"2026-06-20T19:17:26","slug":"meat-broth","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/meat-broth\/","title":{"rendered":"Lihapuljong"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">S\u00f5na puljong, on p\u00e4rist prantsuse keelest, kus boullion t\u00e4histab terminit keedetud. Inglise keelne s\u00f5na broth tuleb vana-saksa keelsest s\u00f5nast bru, mis j\u00f5uab 1000 aasta tagusesse aega ja t\u00e4hendab valmistamist keetmise abil. Minumeelest peab suppi valmistama omatehtud lihapuljongiga. Tegelikkuses ei ole puljongi valmistamine \u00fcldse keerukas. Aega see muidugi v\u00f5tab, aga see valmistab enamuse ajast ennast ise ja selle keemist ei pea valvama. Mida kauem puljong keeb, seda paremaks see muutub. Kollageen vabaneb, andes puljongile rikkaliku maitse ja tekstuuri. Ma olen oma suppides enamasti kasutanud omatehtud lihapuljongit.<\/p>\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: 30 minutit ettevalmistus, 5-12 tundi hautamine<br>Tase: Lihtne<br>Kogus: Umbes 6-7L puljongit<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>2 kg sealiha konte. Poes m\u00fc\u00fcakse supiraguud, mis sobib v\u00e4ga h\u00e4sti, sest sisaldab palju konte.<br>500 g kanakoibi<br>1 kg searibi. Olen kasutanud ribi, sest seal on palju konte ning samuti saab sellest suppide jaoks kvaliteetset liha<br>2 keskmist porgandit<br>3 keskmist sibulat<br>4 varsselleri vart<br>4-5 loorberilehte<br>10 musta pipra tera<br>1 spl meresoola. Soola tasub panna puljongi valmistamisel kohe juurde, see teeb puljongi v\u00e4ga maitsvaks, aga soola saab hiljem alati lisada.<\/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>Pese kondid sooja veega korralikult l\u00e4bi.<\/li>\n\n\n\n<li>Aseta kondid, kana ja ribiliha v\u00e4hemalt 10L mahutavusega keedupotti.<\/li>\n\n\n\n<li>Lisa porgandid, sibulad ja varsselleri varred.<\/li>\n\n\n\n<li>Vala vett kuni pott on peaaegu t\u00e4is ja liha veega kaetud.<\/li>\n\n\n\n<li>Kase keema keskmisel vi tugevamal kuumusel.<\/li>\n\n\n\n<li>Kui puljong keema hakkab, siis alanda temperatuur keskmisest madalaks.<\/li>\n\n\n\n<li>Kondid hakkavad v\u00e4lja ajama vahtu, mis tuleb eemaldada vahukulbi v\u00f5i lusikaga. Osad tehnikad kirjeldavad puljongi tegemist ka sedasi, et kui vaht on eraldunud, siis valada vesi \u00e4ra, pesta liha ja kondid veega l\u00e4bi ja panna v\u00e4rske veega uuesti hauduma, aga minumeelest hakkab sedasi kaduma maitsvaid komponente. Mina olen alati vahu eemaldanud ja ei ole liha pesnud.<br>Vahu eemaldamisel v\u00f5ib l\u00e4htuda sellest, milleks puljongit vaja on. Kui on vaja teha s\u00fclti, siis peaks puljong olema v\u00e4ga selge ja ilus ja siis tuleb vahtu eemaldada ja puljongit puhastada h\u00e4ljuvatest osakestest v\u00e4ga hoolega. Kui on plaan teha n\u00e4iteks seljankat v\u00f5i kapsasuppi, mis nagunii on kergelt h\u00e4gused, siis ei ole vaja nii palju vaeva n\u00e4ha.<\/li>\n\n\n\n<li>Kui vaht on eemaldatud, siis lisa meresool, pipraterad ja loorberilehed.<\/li>\n\n\n\n<li>Alanda kuumus miinimumini nii, et puljong keeb vaevu. J\u00e4ta puljong sedasi keema kas kaane alla v\u00f5i ilma kaaneta mitmeks tunniks. Parim puljong tuleb siis kui see saab haududa rohkem kui 10 tundi.<\/li>\n\n\n\n<li>Kui puljong on haudunud, siis jahuta see kergelt maha, eemalda aedviljad, liha ja kondid. Puhasta liha kontidest ja kasuta suppide valmistamisel. Kurna puljong l\u00e4bi tiheda s\u00f5ela, jahuta ja s\u00e4ilita k\u00fclmkapis v\u00f5i kasuta kohe suppide valmistamisel.<br>Puljongit saab edukalt ka k\u00fclmutada, et seda hiljem kasutada toidu valmistamiseks.<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\/2026\/06\/Puljong_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-12862\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Puljong_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Puljong_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Puljong_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Puljong_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12861\" data-postid=\"12861\" class=\"themify_builder_content themify_builder_content-12861 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>S\u00f5na puljong, on p\u00e4rist prantsuse keelest, kus boullion t\u00e4histab terminit keedetud. Inglise keelne s\u00f5na broth tuleb vana-saksa keelsest s\u00f5nast bru, mis j\u00f5uab 1000 aasta tagusesse aega ja t\u00e4hendab valmistamist keetmise abil. Minumeelest peab suppi valmistama omatehtud lihapuljongiga. Tegelikkuses ei ole puljongi valmistamine \u00fcldse keerukas. Aega see muidugi v\u00f5tab, aga see valmistab enamuse ajast ennast ise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68,1],"tags":[356,359,42,365,331,654,525,574],"class_list":["post-12861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","category-uncategorized","tag-porgand","tag-celery","tag-kana","tag-french","tag-onion","tag-pork-meat","tag-pork-ribs","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":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12861","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=12861"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12861\/revisions"}],"predecessor-version":[{"id":12881,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12861\/revisions\/12881"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12863"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}