{"id":1313,"date":"2020-02-02T12:23:24","date_gmt":"2020-02-02T10:23:24","guid":{"rendered":"http:\/\/andrestover.com\/?p=1313"},"modified":"2022-10-01T08:30:09","modified_gmt":"2022-10-01T05:30:09","slug":"avgolemono-soup","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/avgolemono-soup\/","title":{"rendered":"Avgolemono supp"},"content":{"rendered":"

Avgolemono (\u03b1\u03b2\u03b3\u03bf\u03bb\u03ad\u03bc\u03bf\u03bd\u03bf) supi nimetus t\u00e4hendab kreeka keeles muna-sidruni kastet v\u00f5i suppi. Avgolemono supp on \u00fcks tuntumaid Kreeka klassikalisi toite. Samas ei ole see supp arvatavasti p\u00e4rit kreekast. Arvatakse, et avgolemonot hakkasid valmistama Hispaania maadel r\u00e4ndavad juudi karjaste h\u00f5imud umbes aastal 1000. See supp on tuntud erinevate nimede all paljudes maades, Itaalias, Hispaanias, T\u00fcrgis, Araabiamaades ning Balkani k\u00f6\u00f6gis.
\nSuppi valmistatakse eelk\u00f5ige kanast v\u00f5i lambalihast ja kanapuljongi p\u00f5hjale. Supile lisatakse riisi, orzo pastat v\u00f5i nuudleid. Supile lisatakse sidrunimahla ja muna, mis klopitakse \u00fchtlaseks. Riisist v\u00f5i pastast eralduv t\u00e4rklis muudab supi paksemaks ja stabiliseerib muna-sidruni emulsiooni, et see ei t\u00f5mbuks t\u00fckki.
\nHuvitav ja natuke ootamatu maitseelamus, mida soovitan siiski proovida.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 1h puljongi valmistamine. 30 min supi valmistamine, ettevalmistus 15 min.<\/span>
\nTase: keskmine<\/span>
\nKogus: 4 portsjonit<\/span><\/p>\n

Koostisosad:<\/span>
\n50 g pastat (nuudleid, orzot) v\u00f5i riisi
\n1 liiter vett puljongi valmistamiseks
\n10-20 musta pipra tera
\n3 kanakintsu koos kontide ja nahaga
\n1 keskmine sibul
\n4 muna
\n1 suure sidruni mahl
\nSoola ja musta pipart maitsestamiseks
\nSidruniviil ja paar oksa v\u00e4rsket tilli serveerimiseks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Valmista puljong. Aseta potti kanakoivad, pipraterad ning sibul, millelt on eemaldatud paar kihti tumedat koort. \u00dcks-kaks kihti koort v\u00f5ib j\u00e4\u00e4da. Maitsesta kergelt soolaga. Aja keema ning eemalda vaht, alanda temperatuur miinimumi ning hauta kuni kana on pehme.
\n2. Lase kanal jahtuda, kurna puljong l\u00e4bi peene s\u00f5ela. Puhasta kanaliha kontidest ja nahast, l\u00f5ika t\u00fckkideks ja lisa liha puljongile.
\n3. Lase puljong madalal tulel uuesti keema, lisa pasta v\u00f5i riis ning keeda 5-7 minutit.
\n4. Klopi munad vahule paari minuti jooksul, pigista sidrunist v\u00e4lja mahl ning lisa v\u00e4hehaaval pidevalt segaes munale.
\n5. Lisa muna-sidrunisegu peene joana aeglaselt puljongile seda pidevalt segades.
\n6. Soojenda suppi m\u00f5ne minuti kuni supp pakseneb. \u00c4ra enam suppi keema lase.
\n7. Maitsesta suppi vajadusel soolaga, lisa jahvatatud pipart ning serveeri tilli ning v\u00e4rske sidruni viiludega.
\nValmis!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Avgolemono (\u03b1\u03b2\u03b3\u03bf\u03bb\u03ad\u03bc\u03bf\u03bd\u03bf) supi nimetus t\u00e4hendab kreeka keeles muna-sidruni kastet v\u00f5i suppi. Avgolemono supp on \u00fcks tuntumaid Kreeka klassikalisi toite. Samas ei ole see supp arvatavasti p\u00e4rit kreekast. Arvatakse, et avgolemonot hakkasid valmistama Hispaania maadel r\u00e4ndavad juudi karjaste h\u00f5imud umbes aastal 1000. See supp on tuntud erinevate nimede all paljudes maades, Itaalias, Hispaanias, T\u00fcrgis, Araabiamaades ning […]<\/p>\n","protected":false},"author":1,"featured_media":1317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[42,478,479],"class_list":["post-1313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-kana","tag-dill","tag-greece","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\/1313","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=1313"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1313\/revisions"}],"predecessor-version":[{"id":1320,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1313\/revisions\/1320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1317"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}