{"id":12993,"date":"2026-07-06T23:01:24","date_gmt":"2026-07-06T20:01:24","guid":{"rendered":"https:\/\/andrestover.com\/?p=12993"},"modified":"2026-07-06T23:01:25","modified_gmt":"2026-07-06T20:01:25","slug":"sour-milk-okroshka","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/sour-milk-okroshka\/","title":{"rendered":"Hapupiimaokro\u0161ka"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Klassikaline Vene k\u00f6\u00f6gi suvine supp, mida \u00fcllataval kombel tuntakse ka Eestis p\u00e4ris h\u00e4sti. Ma ei tea kedagi, kes seda s\u00f6\u00f6nud olles oleks suppi taevani kiitnud, aga tuntud on see igal juhul. Nagu ma olen aru saanud, siis on okro\u0161ka k\u00fclmi suppe laial laastus kahte sorti \u2013 \u00fched on tehtud hapupiima v\u00f5i keefiri p\u00f5hiselt, teised kaljap\u00f5hiselt. Okro\u0161kat valmistatakse enamasti lihavaba variandina ja see sisaldab lisaks maitse\u00fcrtidele ka kartuleid, keedetud muna ja keedetud porgandeid. Levinud on ka supid, milles leidub vorsti, sinki v\u00f5i keedetud liha.<br>Mul oli vaja valmistada okro\u0161ka loomulikult mitte liiga lihtsal viisil. K\u00f5igepealt valmistasin hapupiima, mis t\u00e4nap\u00e4evasel, past\u00f6riseerimise ajaj\u00e4rgul ei ole \u00fcldse liiga lihtne. Vaja oli leida past\u00f6riseerimata talupiima, seda hapendada ning seej\u00e4rel sai hakata suppi valmistama. Lapsep\u00f5lves kui minu vanaema valmistas hapupiima \u2013 k\u00fcll see k\u00e4is lihtsalt ja kiiresti. L\u00f5puks see \u00f5nnestus ka minul. J\u00e4tsin piima r\u00e4tiku alla seisma ning paari p\u00e4evaga oli hapupiim valmis. Ilmselt hapupiim ei ole asi, mis meeldiks v\u00e4ga paljudele, seet\u00f5ttu kasutatakse t\u00e4nap\u00e4eval sageli selle supi valmistamiseks keefiri. Supi valmistamine on kiire protsess kui olemas on keedetud kartulid, porgandid ning keedumuna.<\/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: Umbes 30 minutit<br>Tase: Lihtne<br>Kogus: Neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>700 ml hapupiima (v\u00f5i keefiri)<br>3 keskmist keedetud kartulit peeneks hakitult<br>2 keskmist keedetud porgandit peeneks hakitult<br>2 k\u00f5vaks keedetud muna peeneks hakitult<br>4 redist l\u00f5igatud sektoriteks ja viilutatud<br>1 kurk peeneks hakitud<br>100 g doktori vorsti peeneks hakitult<br>100 g talusinki peeneks hakitult<br>Suur peot\u00e4is peterselli ja tilli peeneks hakitult<br>Suur peot\u00e4is rohelist sibulat hakitud r\u00f5ngasteks<br>1 keedumuna serveerimiseks l\u00f5igatuna sektoriteks<br>Rohelist sibulat ja tilli garneerimiseks<br>Peot\u00e4is musta leiva krutoone serveerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Oluline on see, et k\u00f5ik komponendid oleksid k\u00fclmkapik\u00fclmad<\/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>Valmista hapupiim. Hangi talupiima, vala see klaaspurki, kata purgikaas r\u00e4tikuga ja j\u00e4ta seisma kuni piim hapneb ja muutub paksuks nii, et seda saab lusikaga t\u00fckkhaaval t\u00f5sta. Juhul kui pinnale on tekkinud koore kiht, siis eemalda see ja viska \u00e4ra.<\/li>\n\n\n\n<li>Keeda porgandid ja kartulid, keeda munad. Jahuta t\u00e4ielikult k\u00fclmikus ja haki peeneks.<\/li>\n\n\n\n<li>Haki peeneks vorst ja maasink, l\u00f5ika redised neljaks ja viiluta, haki peeneks kurk ning samuti maitseroheline, petersell, till ja roheline sibul.<\/li>\n\n\n\n<li>Musta leiba krutoonide valmistamiseks l\u00f5ika viilutatud must leib kuubikuteks ja r\u00f6sti kuumal pannil umbes 1 spl toisu\u00f5liga kr\u00f5bedaks.<\/li>\n\n\n\n<li>Sega k\u00f5ik komponendid hapupiimaga, maitsesta suppi musta pipra ja meresoolaga. Hoia suppi kuni serveerimiseni k\u00fclmikus. Serveeri vahetult enne s\u00f6\u00f6ma hakkamist v\u00e4ga k\u00fclmana.<br>Puista supile peale maitserohelist, keedetud muna veerandikus ja leivakrutoonid.<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\/07\/Okroska_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-12994\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Okroska_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Okroska_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Okroska_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Okroska_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12993\" data-postid=\"12993\" class=\"themify_builder_content themify_builder_content-12993 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Klassikaline Vene k\u00f6\u00f6gi suvine supp, mida \u00fcllataval kombel tuntakse ka Eestis p\u00e4ris h\u00e4sti. Ma ei tea kedagi, kes seda s\u00f6\u00f6nud olles oleks suppi taevani kiitnud, aga tuntud on see igal juhul. Nagu ma olen aru saanud, siis on okro\u0161ka k\u00fclmi suppe laial laastus kahte sorti \u2013 \u00fched on tehtud hapupiima v\u00f5i keefiri p\u00f5hiselt, teised kaljap\u00f5hiselt. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[360,346,350,574],"class_list":["post-12993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-milk","tag-potato","tag-russia","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\/12993","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=12993"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12993\/revisions"}],"predecessor-version":[{"id":13011,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12993\/revisions\/13011"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12995"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}