{"id":1612,"date":"2020-09-26T21:56:36","date_gmt":"2020-09-26T18:56:36","guid":{"rendered":"http:\/\/andrestover.com\/?p=1612"},"modified":"2024-10-11T21:53:58","modified_gmt":"2024-10-11T18:53:58","slug":"estonian-vegetable-stew","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/estonian-vegetable-stew\/","title":{"rendered":"Eesti \u00fchepajatoit"},"content":{"rendered":"

Minu lapsep\u00f5lves valmistati seda toitu meie peres sageli. Viimasel ajal on see vajunud veidi unustuseh\u00f5lma k\u00f5ikide uute ja huvitavate retseptide t\u00f5ttu, mis on meie toidulauda viimastel aastak\u00fcmnetel oluliselt muutnud.
\nM\u00e4letan, kuidas maitses \u00fchepajatoit kui vanaema seda tegi. Ta kasutas sealiha, millel oli ka pekki, mida keedeti kuni liha oli t\u00e4iesti pehme. Osa rasvasemast lihaleemest t\u00f5steti k\u00f5rvale ja sellest valmistati \u00fcsna soolane kaste. J\u00e4relej\u00e4\u00e4nud leemes hautati aedvili pehmeks, serveeriti koos lihaga, valati \u00fcle kastmega ja see oli pehme, mahlane ja maitsev.
\nParim aeg selle toidu tegemiseks on s\u00fcgis kui aedviljad valmivad. Valmista seda toitu rohkesti, seistes muutub see veel maitsvamaks.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 1-2 tund1 liha keetmine, 1,5 tundi aedvilja keetmine.<\/span>
\nTase: lihtne<\/span>
\nKogus: potit\u00e4is toitu<\/span><\/p>\n

Koostisosad:<\/span>
\n1 kg l\u00e4bikasvanud v\u00f5i muud rasva sisaldavat sealiha
\nUmbes 10 kartulit
\n1 keskmine kaalikas
\n5-6 keskmist porgandit
\nPool v\u00e4iksemat peakapsast
\n1 keskmine mugulsibul
\nMaitsestamiseks meresoola<\/p>\n

Valmistamine:<\/span>
\n1. Keeda liha madalal kuumusel 1-2 tundi kuni liha on v\u00e4ga pehme, maitsesta ainult kergelt soolaga. Eemalda liha keeduveest ja s\u00e4ilita toidu juurde serveerimiseks
\n2. T\u00f5sta osa lihaleemest kaussi, vaata, et t\u00f5stad rasvasemat osa vedeliku pinnalt. S\u00e4ilita kaussi pandud lihaleem toidu k\u00f5rvale serveerimiseks
\n3. Puhasta k\u00f6\u00f6givili. Koori kartulid, porgandid, kaalikas, l\u00f5ika kapsas \u00bc sektoriteks. Lisa kaalikas ja porgand lihaleemele ja keeda 30 minutit, lisa kapsas ja keeda veel 30 minutit. Vedelikku v\u00f5iks olla nii palju, et see napilt kataks k\u00f6\u00f6givilja. Lisa kartulid ja hauta kuni kartul ja ka teised k\u00f6\u00f6giviljad on pehmed
\n4. Aseta liha k\u00f6\u00f6givilja hulka, et see soojeneks.
\n5. Enne serveerimist soojenda kaussi t\u00f5stetud kaste, haki mugulsibul h\u00e4sti peeneks. Lisa kastmele meresoola nii, et kaste oleks suhteliselt soolane. Kuna liha ja k\u00f6\u00f6givili on pigem neutraalne, siis annab see kaste palju juurde. Sibul on parim kui see j\u00e4\u00e4b veidi kr\u00f5mpsuv.
\n6. Serveeri \u00fches taldrikus k\u00f6\u00f6givilja ja liha, vala \u00fcle kastmega.
\nValmis!!<\/p>\n

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

Minu lapsep\u00f5lves valmistati seda toitu meie peres sageli. Viimasel ajal on see vajunud veidi unustuseh\u00f5lma k\u00f5ikide uute ja huvitavate retseptide t\u00f5ttu, mis on meie toidulauda viimastel aastak\u00fcmnetel oluliselt muutnud. M\u00e4letan, kuidas maitses \u00fchepajatoit kui vanaema seda tegi. Ta kasutas sealiha, millel oli ka pekki, mida keedeti kuni liha oli t\u00e4iesti pehme. Osa rasvasemast lihaleemest t\u00f5steti […]<\/p>\n","protected":false},"author":1,"featured_media":1614,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,773,321],"tags":[628,473,517,516,574],"class_list":["post-1612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-nostalgic-foods","category-sealiha","tag-cabbage","tag-estonia","tag-salt","tag-turnip","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\/1612","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=1612"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1612\/revisions"}],"predecessor-version":[{"id":1617,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1612\/revisions\/1617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1614"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}