{"id":8182,"date":"2023-10-13T22:03:30","date_gmt":"2023-10-13T19:03:30","guid":{"rendered":"https:\/\/andrestover.com\/?p=8182"},"modified":"2024-10-11T22:00:31","modified_gmt":"2024-10-11T19:00:31","slug":"chicken-dumpling-soup","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-dumpling-soup\/","title":{"rendered":"Kana-klimbisupp"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kanalihaga valmistatud klimbisupp on toit, mis kuulub eestlaste toidulauale. M\u00e4letan seda lapsep\u00f5lvest peale kui maitsev ja toitev see supp oli.<br>K\u00f5ige parema supi saab loomulikult siis kui selleks keeta korralik, rammus puljong. Vlmistasin puljongi kasutades selleks tervet broilerit ning lisaks keetsin veel veidi kondisemaid kanatiibu.<br>Klimpide valmistamiseks kasutasin emalt saadud juhiseid, valmistasin klimbitaigna puljongiga ning lisasin juurde ka t\u00fcki v\u00f5id ning nisumannat, et klimbid tuleksid paremad ja \u00f5hulisemad<br>Valmistage seda rooga n\u00e4dalavahetusel kodus. Aega v\u00f5tab, aga tulemus saab imeline. Seda suppi tasub teha rohkem, sest seistes muutub see \u00fcha paremaks ja kui juba supi tegemine ette v\u00f5tta, siis tasub seda s\u00fc\u00fca ka mitmel toidukorral.<\/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\/Klimbisupp_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8184\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 3 tundi puljongi valmistamine, 1 tund supi valmistamine<br>Tase:keskmine<br>Kogus: Umbes 6-7 liitrit klimbisuppi<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Puljong ja liha<\/em>:<br>1 broiler<br>400 g kanatiibu<br>3 varsselleri vart<br>3 keskmist porgandit<br>3 v\u00e4iksemat sibulat<br>4 loorberilehte<br>Umbes 15 musta pipratera<br>Meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Klimbitainas<\/em>:<br>2 muna<br>Umbes 200 g nisujahu<br>5-6 spl nisumannat<br>200-300 ml puljongit<br>50 g sulav\u00f5id<br>Umbes 0.25 tl v\u00f5i veidi v\u00e4hem meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Supp<\/em>:<br>Kimp v\u00e4ikesi porgandeid \u00f5hukesteks viiludeks l\u00f5igatuna v\u00f5i 3 keskmist porgandit pooleks l\u00f5igatult ja viilutatult<br>5 keskmist kartulit t\u00fckeldatult<br>Broileri liha puhastatult ja kergelt t\u00fcleldatult<br>Klinbitainas klimpide valmistamiseks<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rohelist sibulat, tilli, peterselli v\u00f5i muud meelep\u00e4rast rohelist supile peale raputamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Aseta kana ja kanatiivad keedupotti koos porgandite, koorimata sibulate, loorberilehtede ja varsselleriga.<\/li>\n\n\n\n<li>Vala vett kuni k\u00f5ik komponendid on \u00fcleni veega kaetud.<\/li>\n\n\n\n<li>Lase puljongil keema t\u00f5usta keskmisel kuumusel, eemalda tekkinud vaht.<\/li>\n\n\n\n<li>Alanda temperatuur madalaks, et puljong keeks aeglaselt, siis see ei muutu h\u00e4guseks ja j\u00e4\u00e4b ilusaks ja selgeks<\/li>\n\n\n\n<li>Lisa meresoola ja umbes 15 tera musta pipart<\/li>\n\n\n\n<li>Keeda madalal kuumusel kaane all umbes 3 tundi.<\/li>\n\n\n\n<li>T\u00f5sta ettevaatlikult kana ja aedvili puljongi seest v\u00e4lja, lase kergelt jahtuda, eemalda mahk ja kondid ning puhasta ilusad lihat\u00fckid ning haki kergelt noaga.<\/li>\n\n\n\n<li>T\u00fckelda porgandid meelep\u00e4rasteks t\u00fckkideks, sama tee kartuliga. Mina kasutasin v\u00e4ikesi porgandeid ja viilutasin need, kartulid l\u00f5ikasin v\u00fcrfliteks.<\/li>\n\n\n\n<li>Lisa porgandid supile ning lase umbes 30 minutit haududa madalal kuumusel<\/li>\n\n\n\n<li>Seni kui porgandid pehmenevad valmista klimbitainas.<\/li>\n\n\n\n<li>Selleks sulata v\u00f5i, sega kokku jahu, manna, sool ja puljong, lisa sulav\u00f5i ning kaks muna. Sega \u00fchtlaseks taignaks.<\/li>\n\n\n\n<li>Tainas ei tohi olla v\u00e4ga tihe, aga see ei tohiks ka voolata. Liiga k\u00f5va tainas annab tulemuseks tihked ja maitsetumad klimbid, vedela taignaga on klimbid head, aga ei p\u00fcsi supi sees koos. Tainas peab olema selline, et kui seda teelusikaga v\u00f5tta, siis see ei voola lusikalt \u00e4ra ja j\u00e4\u00e4b kergelt v\u00f5etud vormi.<\/li>\n\n\n\n<li>Lase klimbitaignal seista kuni porgandid on peaaegu pehmed. Lisa kartulid ning lase umbes 10 minutit keeda.<\/li>\n\n\n\n<li>Lisa supile kanaliha, lase supil uuesti keema t\u00f5usta, hoia temperatuur madalal, et supp ei mullitaks tugevalt, mis l\u00f5hub klimpe. Kui supp tundub liiga rammus, siis v\u00f5ib lisada juurde ka vett ning lasta keema enne j\u00e4rgmise protseduuri algust.<\/li>\n\n\n\n<li>Kasta teelusikas supipuljongisse ning v\u00f5ta veerand teelusikat\u00e4it tainast. Selle kogusega tulevad klimbid kenad, v\u00e4ikesed. Klimbi suurust saab varieerida vastavalt soovile.<\/li>\n\n\n\n<li>Libista klimbitainas lusikalt keevasse puljongisse. See vajub p\u00f5hja. J\u00e4tka klimpide puljongisse panekut. Toimida v\u00f5iks nii, et ei pane klimpe kogu aeg samasse kohta vaid hajusalt \u00fcle supi, siis need ei kleepu supis omamahel kokku.<\/li>\n\n\n\n<li>J\u00e4tka klimpide puljongisse panekut kuni tainas on otsas. Kui klimbid valmivad, siis need t\u00f5usevad supi pinnale. Hiljem kui need imevad vedelikku endasse vajuvad need j\u00e4lle p\u00f5hja.<\/li>\n\n\n\n<li>Keeda suppi veel umbes 10 minutit madalal kuumusel ning see on valmis s\u00f6\u00f6miseks. Mistsesta suppi vajadusel musta pipra ja meresoolaga. Arvestada tuleb sellega, et klimbid muutuvad ajas paremaks ning see supp on j\u00e4rgmisel p\u00e4eval parem kui esimesel.<\/li>\n\n\n\n<li>Serveeri suppi kenadest supitaldrikutest, lisa serveerimisel hakitud maitserohelist.<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\/Klimbisupp_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8183\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Klimbisupp_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8182\" data-postid=\"8182\" class=\"themify_builder_content themify_builder_content-8182 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Kanalihaga valmistatud klimbisupp on toit, mis kuulub eestlaste toidulauale. M\u00e4letan seda lapsep\u00f5lvest peale kui maitsev ja toitev see supp oli.K\u00f5ige parema supi saab loomulikult siis kui selleks keeta korralik, rammus puljong. Vlmistasin puljongi kasutades selleks tervet broilerit ning lisaks keetsin veel veidi kondisemaid kanatiibu.Klimpide valmistamiseks kasutasin emalt saadud juhiseid, valmistasin klimbitaigna puljongiga ning lisasin juurde [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,773,68],"tags":[42,473],"class_list":["post-8182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-nostalgic-foods","category-supid","tag-kana","tag-estonia","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\/8182","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=8182"}],"version-history":[{"count":23,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8182\/revisions"}],"predecessor-version":[{"id":10309,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8182\/revisions\/10309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8185"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}