{"id":8128,"date":"2023-10-06T20:58:13","date_gmt":"2023-10-06T17:58:13","guid":{"rendered":"http:\/\/andrestover.com\/?p=8128"},"modified":"2025-10-15T23:43:19","modified_gmt":"2025-10-15T20:43:19","slug":"black-pudding","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/black-pudding\/","title":{"rendered":"Verik\u00e4kk"},"content":{"rendered":"\n<p>Verik\u00e4kk on v\u00e4ga klassikaline Eesti talurahvatoit. Seda valmistati taludes kui p\u00fchadeks tapeti siga. Veri koguti ja sellest valmistati verivorsti v\u00f5i verik\u00e4kki. Verik\u00e4ki valmistamiseks segati veri odra v\u00f5i rukkijahuga, juurde pandi praetud sibulat, pekki v\u00f5i peekonit. Segu maitsestati ning segati tihke tainas, millest vormiti k\u00e4kid, mida praeti v\u00f5i keedeti ja s\u00f6\u00f6di v\u00e4rskelt v\u00f5i keedeti ja kuivatati ning s\u00e4ilitati kuivatatult ja s\u00f6\u00f6mise ajaks pandi k\u00e4kid leeme sisse v\u00f5i n\u00e4iteks kapsasupi sisse.<br>Tegelikkuses ei ole verik\u00e4kiga see lugu niisama lihtne. Tegemist on maailma \u00fche vanima vorstiliigiga, mille p\u00e4ritolumaaks arvatakse olevat Inglismaa v\u00f5i Iirimaa, kus seda valmistati lisaks seaverele ka veise v\u00f5i lambaverest. Selles regioonis nimetati seda toitu black pudding. P\u00f5him\u00f5te oli sama, veri segati jahuga, lisati pekki v\u00f5i peekonit, odrakruupe ning valmistati tihe tainas, mis vormiti vorstikujuliseks, millest l\u00f5igati viile ja praeti v\u00f5i keedeti enne s\u00f6\u00f6mist.<br>Praegu on praetud verik\u00e4kk \u00fche kohustusliku osana Inglise hommikus\u00f6\u00f6gi juures<\/p>\n\n\n\n<p>Valmistasin verik\u00e4kki kasutades Talurahvapoes saadaolevat kuivatatud verepulbrit, odrejahu, kvaliteetset suitsupeekonit ning praetud sibulat. Maitsestasin verik\u00e4ki majoraani, puna, musta pipra ja meresoolaga.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8133\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 1 tund<br>Tase:keskmine<br>Kogus: Umbes 1,5 kg verik\u00e4kki<\/mark><\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>350 g kuivatatud seaverepulbrit<br>700 g odrajahu<br>3 suuremat sibulat peeneks hakitult<br>500-600 g peekonit ribadeks l\u00f5igatult<br>1,5 triiki spl majoraani<br>1 triiki spl punet<br>1 triiki tl jahvatatud musta pipart<br>Umbes 2 triiki spl meresoola<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8132\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sega odrajahu ja verepulber, lisa maitseained, sega kergelt l\u00e4bi.<\/li>\n\n\n\n<li>L\u00f5ika peekon ribadeks ning haki sibulad. Prae peekon kr\u00f5bedaks, lisa sibul ja prae umbes 5 minutit koos peekoniga. \u00c4ra rasva eemalda. Rasv teeb verik\u00e4ki maitsvaks, vahel pannakse rasva lisaks juurde, aga ma p\u00fc\u00fcdsin valmistada v\u00e4hemrasvase verik\u00e4ki variandi.<\/li>\n\n\n\n<li>Vala peekoni ja sibula segu koos rasvaga verik\u00e4ki segu juurde, lisa umbes 500 ml vett. \u00c4ra lisa vett korraga vaid sega k\u00e4kitainast. See peab tulema kindlasti mitte vedel vaid tihke. Kui tainas on liiga kuiv, siis lisa veel vett.<\/li>\n\n\n\n<li>Laota t\u00f6\u00f6pinnale toidukile, jaota verik\u00e4ki tainas kolme ossa ja vormi kile abil vorstikujuliseks. Aternatiivina v\u00f5id vormida taignast kotletid ning keeta neid soolaga maitsestatud vees. Keetmise ajal ei tohiks vesi j\u00f5ulisekt keeda, et k\u00e4kk \u00e4ra ei laguneks. Valmis verik\u00e4kk t\u00f5useb keeduvee pinnale. Mina sedasi k\u00e4kke ei valmistanud vaid vormisin Inglise kombe j\u00e4rgi vorsti, lasin k\u00fclmikus taheneda, l\u00f5ikasin viilud ja praadisin. Mis puudutab k\u00e4kkide keetmisse, siis Eesti allikate j\u00e4rgi joodi vahel ka k\u00e4kkide keeduvesi \u00e4ra taludes. Ilmselt ei lastud toidul mingil juhul raisku minna.<\/li>\n\n\n\n<li>K\u00e4kkide praadimiseks kuumuta \u00f5li pannil keskmisele kuumusele, l\u00f5iks verik\u00e4ki otsast umbes 1 cm paksused viilud ja prae m\u00f5lemilt k\u00fcljelt umbes 3-4 minutit kuni k\u00e4kid muutuvad kr\u00f5bedaks.<br>Serveeri verik\u00e4kke hapukoore v\u00f5i sulav\u00f5iga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-8131\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Verikakk_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8128\" data-postid=\"8128\" class=\"themify_builder_content themify_builder_content-8128 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Verik\u00e4kk on v\u00e4ga klassikaline Eesti talurahvatoit. Seda valmistati taludes kui p\u00fchadeks tapeti siga. Veri koguti ja sellest valmistati verivorsti v\u00f5i verik\u00e4kki. Verik\u00e4ki valmistamiseks segati veri odra v\u00f5i rukkijahuga, juurde pandi praetud sibulat, pekki v\u00f5i peekonit. Segu maitsestati ning segati tihke tainas, millest vormiti k\u00e4kid, mida praeti v\u00f5i keedeti ja s\u00f6\u00f6di v\u00e4rskelt v\u00f5i keedeti ja kuivatati [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[414,745,693,331],"class_list":["post-8128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-bacon","tag-barley-flour","tag-blood-powder","tag-onion","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","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\/8128","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=8128"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8128\/revisions"}],"predecessor-version":[{"id":11971,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8128\/revisions\/11971"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8134"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}