![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/11\/Frikadellisupp_blog-2.jpg\")
<\/p>\nFrikadell on arvatavasti kas Saksa v\u00f5i Taani p\u00e4ritolu v\u00e4ike, aga lapik lihapall. Frikadellisupp oli n\u00f5ukogude ajaj\u00e4rgul \u00fcks tavalisemaid toite, mida kodudes tehti. Frikadelle v\u00f5i hakklihapallisuppi sellisel kujul valmistatakse ka Skandinaaviamaades, Poolas, Venemaal.
\nMinu jaoks on see supp nostalgiline meenutus lapsep\u00f5lvest. Valmistasin seda seet\u00f5ttu, et kolleegil t\u00f6\u00f6juures oli see l\u00f5unas\u00f6\u00f6giks kodunt kaasas ja see tekitas isu selle supi j\u00e4rele.
\nFrikadelle ja supipuljongit (kuubikuid v\u00f5i puljongiekstrakti) on saadaval ka poodides, aga valmistades k\u00f5ik supiks vajaliku ise, muudab see supi eriti maitsvaks.<\/p>\n
<\/p>\n
Valmistamisaeg: 1 tund, lisaks 2-3 tundi puljongi valmistamine<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Frikadell on arvatavasti kas Saksa v\u00f5i Taani p\u00e4ritolu v\u00e4ike, aga lapik lihapall. Frikadellisupp oli n\u00f5ukogude ajaj\u00e4rgul \u00fcks tavalisemaid toite, mida kodudes tehti. Frikadelle v\u00f5i hakklihapallisuppi sellisel kujul valmistatakse ka Skandinaaviamaades, Poolas, Venemaal. Minu jaoks on see supp nostalgiline meenutus lapsep\u00f5lvest. Valmistasin seda seet\u00f5ttu, et kolleegil t\u00f6\u00f6juures oli see l\u00f5unas\u00f6\u00f6giks kodunt kaasas ja see tekitas isu […]<\/p>\n","protected":false},"author":1,"featured_media":1718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,773,321,68],"tags":[537,536,456,331,350,574],"class_list":["post-1715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-nostalgic-foods","category-sealiha","category-supid","tag-denmark","tag-saksamaa","tag-minced-meat","tag-onion","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\/1715","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=1715"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1715\/revisions"}],"predecessor-version":[{"id":11947,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1715\/revisions\/11947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1718"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: neljale<\/span><\/p>\n
\nPuljong:<\/em>
\nUmbes 2 kg seakonte
\n2 suuremat porgandit
\n1 suurem sibul
\n3-4 loorberilehte
\n0.5 tl piprateri
\nPeot\u00e4is peterselli ja tillivarsi
\nSupp:<\/em>
\n500 g hakkliha (sea-, veise- v\u00f5i seguhakkliha)
\n2 v\u00e4iksemat sibul peeneks hakitult
\n1 muna
\n3-4 v\u00e4iksemat porgandit viilutatud
\n3 keskmist kartulit t\u00fckeldatud
\n1L puljongit
\nVett vastavalt soovile
\nMusta pipart ja soola maitsestamiseks
\nPeterselli garneerimiseks<\/p>\n
\nPuljong:<\/em>
\n1. Vala suurde supipotti 3-4L vett, loputa konte k\u00fclma veega ja aseta supipotti, lisa kooritud porgandid ja sibul, millelt on k\u00f5ik pruuni koor kihid eemaldatud peale viimase kihi
\n2. Aja vesi keema ja eemalda tekkinud vaht, lisa loorber, pipar, sool ja \u00fcrdid ning hauta v\u00e4ga madalal kuumusel puljongit umbes 2-3 tundi, kuni see on ilus helepruun, rasvale ja maitseb h\u00e4sti.
\n3. Kurna puljong s\u00e4ilituskarpidesse ja v\u00f5id selle k\u00fclmutada ning s\u00e4ilitada pikka aega -20 kraadi juures. Liha v\u00f5id kasutada niisama s\u00f6\u00f6miseks v\u00f5i erinevate suppide sisse
\nSupp:<\/em>
\n1. Valmista frikadellid. Sega kokku hakkliha, muna, \u00fcks hakitud sibul, sool ja must pipar, sega valmis hakklihasegu. Vormi segust k\u00e4te vahel pisikesed pallid ja aseta l\u00f5ikelauale ootama.
\n2. Vala 2L puljongit supipotti ja aja keema, alanda kuumus madalaks.
\n3. Viiluta porgandid, haki v\u00e4ike sibul, koori kartulid ning t\u00fckelda ja lisa k\u00f5ik keevale puljongile. Keeda umbes 15 minutit kuni aedvili on poolpehme
\n4. Viska ettevaatliult keeva supi sisse \u00fckshaaval frikadellid.
\n5. Keeda suppi veel 15 minutit, vajadusel maitsesta soola ja pipraga
\n6. Serveerimisel puista supile hakitud petersellilehti
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2020\/11\/Frikadellisupp_blog-1.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"