{"id":1891,"date":"2021-02-13T19:10:11","date_gmt":"2021-02-13T17:10:11","guid":{"rendered":"http:\/\/andrestover.com\/?p=1891"},"modified":"2024-10-11T21:53:09","modified_gmt":"2024-10-11T18:53:09","slug":"pea-soup-with-smoked-pork","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pea-soup-with-smoked-pork\/","title":{"rendered":"Hernesupp suitsusealihaga"},"content":{"rendered":"

Mul on kodus Jaan Koorti kokaraamatu teine tr\u00fckk aastast 1896. Seal on kokku p\u00fchendatud neli retsepti hernesupile, k\u00f5ikides retseptides kasutati supi valmistamiseks v\u00e4rskeid herneid. V\u00f5ib olla ei olnud kombeks 19 sajandi l\u00f5pus, 20 sajandi alguses herneid kuivatada ja s\u00e4ilitada, aga \u00fcks on kindel \u2013 hernesupil on oluline osa Eesti toidukultuuris.
\nHernesuppi valmistati ja s\u00f6\u00f6di ammu enne seda aega kui eestlastest rahvus s\u00fcndis, seda on mainitud juba Vana Kreeka kirjutistes. Hernesuppi s\u00f6\u00f6di ja s\u00fc\u00fcakse suurtel rahvakogunemistel, see on levinud toit armees, seda on saadaval lahustuva ja kuivatatud kiirsuppide kujul.
\nEestis on hernesupp suitsusealihaga klassikaline vastlatoit. Postitan siia retsepti hernesupist, mille sarnast on mul plaanis pakkuda 2021 aasta vastlap\u00e4eval t\u00f6\u00f6kaaslastele ja ka kohviku Crepp k\u00fclastajatele.
\nSelle supi valmistamine n\u00f5uab pisut ettev\u00f5tmist ja kannatust, aga tulemus on nauditav.<\/p>\n

\"\"<\/p>\n

Valmistamise aeg: Herneste ja kruupide leotamine \u00fcle\u00f6\u00f6, suitsukoodi keetmine 2-3 tundi, supi keetimine 1,5 tundi.<\/span>
\nTase: lihtne<\/span>
\nKogus: neljale kuni kaheksale<\/span><\/p>\n

Koostisosad:<\/span>
\n300 g kuivatatud kooritud herneid
\n150 g odrakruupe
\n1 keskmine porgand
\n500 g suitsutatud seakooti
\n1 keskmine sibul
\n2,5-3L vett
\nSoola, meelep\u00e4raseid maitse\u00fcrte ja musta pipart maitsestamiseks
\nMaitserohelist serveerimiseks
\nSoovi korral hapu koort supiga s\u00f6\u00f6miseks<\/p>\n

Valmistamine:<\/span>
\n1. Keeda madalal tulel suitsukooti 2-3 tundi kuni liha on t\u00e4iesti pehme. Siis kui vedelik keema hakkab v\u00f5ib koodist eralduda vahtu, mida on soovitav eemaldada
\n2. Leota herneid ja kruupe \u00fcle\u00f6\u00f6 toatemperatuuril vees. Lisa vajadusel vahepeal vett kui see on imendunud
\n3. Eralda liha luudelt, eemalda ka kamar juhul kui ei ole soovi seda s\u00fc\u00fca ning haki liha soovitud suurusega t\u00fckkideks
\n4. Haki sibul ja prae pannil klaasjaks
\n4. Aja vesi herneste ja kruupidega keema, koori porgandid, haki sobivateks t\u00fckkideks ja lisa supile. Keeda umbes tunni. Maitsesta soola ja pipra ning kuivatatud maitse\u00fcrtidega
\n5. Lisa supile l\u00f5igutud liha ja keeda kuni herned ja kruubid on pehmed. Juhul kui supp tundub liiga paks, siis lisa vett ja maitsesta \u00fcle.
\nValmis!!<\/p>\n

\"\"<\/p>\n

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

Mul on kodus Jaan Koorti kokaraamatu teine tr\u00fckk aastast 1896. Seal on kokku p\u00fchendatud neli retsepti hernesupile, k\u00f5ikides retseptides kasutati supi valmistamiseks v\u00e4rskeid herneid. V\u00f5ib olla ei olnud kombeks 19 sajandi l\u00f5pus, 20 sajandi alguses herneid kuivatada ja s\u00e4ilitada, aga \u00fcks on kindel \u2013 hernesupil on oluline osa Eesti toidukultuuris. Hernesuppi valmistati ja s\u00f6\u00f6di ammu […]<\/p>\n","protected":false},"author":1,"featured_media":1895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,773,68],"tags":[559,473,27,560,574],"class_list":["post-1891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-nostalgic-foods","category-supid","tag-barley-groats","tag-estonia","tag-herned","tag-smoked-pork-leg","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\/1891","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=1891"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1891\/revisions"}],"predecessor-version":[{"id":1899,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1891\/revisions\/1899"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1895"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}