{"id":745,"date":"2018-09-22T10:10:16","date_gmt":"2018-09-22T07:10:16","guid":{"rendered":"http:\/\/andrestover.com\/?p=745"},"modified":"2024-10-11T21:56:08","modified_gmt":"2024-10-11T18:56:08","slug":"ucha","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/ucha\/","title":{"rendered":"Uhhaa"},"content":{"rendered":"

Wikipedia andmetel ei ole uhaad alati valmistatud kalapuljongist. Algselt, 15 saj ja varem valmistati seda liha ja ka kanapuljongist. N\u00fc\u00fcdisajal valmistatakse seda kalapuljongist ja selle supi originaalvariandi sees kasutatakse erinevat t\u00fc\u00fcpi kalu. Sibulatee puhvetitep\u00e4eval pakkusime kalasuppi, mida ma nimetan samuti uhhaaks, kuigi see oli tehtud vaid \u00fchte liiki kalast. Kuna Peipsil oli torm, siis ei \u00f5nnestund kaluritel p\u00fc\u00fcdma minna ja tuli kasutada seda kala, mida Tartus k\u00e4tte sai, milleks oli forell. See supp sai meil esimesena otsa \u2013 inimesed olid tulnud Varnjasse ilmselt selle m\u00f5ttega, et leida uhhaad, mida s\u00fc\u00fca.<\/p>\n

Valmistamisaeg: Ettevalmistus 10 min, puljongi keetimine 45 -60 min, supi valmistamine 30 min.<\/span>
\nTase: mitte liiga keeruline<\/span>
\nKogus: kaheksale<\/span><\/p>\n

Koostisosad:<\/span>
\n1 keskmine forell v\u00f5i koha
\n2 suuremat sibulat
\n2 suuremat kartulit
\n1 keskmine porgand
\n2 varsselleri vart
\nSoola ja musta pipart maitsestamiseks
\n4 loorberilehte
\n2 keedetud muna
\nSiledalehelist peterselli ja rohelist sibulat kaunistamiseks<\/p>\n

Valmistamine:<\/span>
\n1. Keeda puljong. L\u00f5ika kala pooleks ja pane 3L k\u00fclma vette, lisa j\u00e4medalt t\u00fckeldatud 1 varsselleri vars, 1 koorimata sibul, loorberilehed ja 10 musta pipra tera, soola maitse j\u00e4rgi.
\n2. Lase keema ja alanda temperatuur madalaks. Kiiresti keedes muutub puljong piimjalt l\u00e4bipaistmatuks. Korja \u00e4ra peale tulnud vaht. Keeda 45 min kuni 1 tund.
\n3. T\u00fcsta kala ettevaatlikult puljongist v\u00e4lja ja pane jahtuma. Vala puljong l\u00e4bi tiheda s\u00f5ela.
\n4. Koori kartulid, porgandid, sibulad, t\u00fckelda kartul v\u00fcrfliteks, porgand l\u00f5ika pikuti pooleks ja l\u00f5ika viiludeks, sibul l\u00f5ika sektoritks, varsseller l\u00f5ika \u00fchukesteks viiludeks. Pane puljongisse keema, maitsesta soola ja musta pipraga.
\n5. Keeda 2 muna k\u00f5vaks.
\n6. Puhasta kala luudelt ja pne k\u00f5rvale. Ma ei paneks kala supi sisse, sest kala liha on v\u00e4ga \u00f5rn ja pudeneb v\u00e4ikesteks t\u00fckkideks v\u00e4ga kergesti.
\n7. Kui aedvili on pehme, siis t\u00f5sta serveerimiseks kausi p\u00f5hja kalat\u00fckk, t\u00f5sta peale aedviljaga pulongit, l\u00f5ika keedetud muna sektoriteks ja aseta supile peale, puista \u00fcle hakitud rohelise sibula ja peterselliga.
\nValmis!<\/p>\n

\"\"<\/p>\n

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

Wikipedia andmetel ei ole uhaad alati valmistatud kalapuljongist. Algselt, 15 saj ja varem valmistati seda liha ja ka kanapuljongist. N\u00fc\u00fcdisajal valmistatakse seda kalapuljongist ja selle supi originaalvariandi sees kasutatakse erinevat t\u00fc\u00fcpi kalu. Sibulatee puhvetitep\u00e4eval pakkusime kalasuppi, mida ma nimetan samuti uhhaaks, kuigi see oli tehtud vaid \u00fchte liiki kalast. Kuna Peipsil oli torm, siis ei […]<\/p>\n","protected":false},"author":1,"featured_media":747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,773,289,68],"tags":[345],"class_list":["post-745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","category-nostalgic-foods","category-mereannid","category-supid","tag-onion-route","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\/745","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=745"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/745\/revisions"}],"predecessor-version":[{"id":750,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/745\/revisions\/750"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/747"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}