{"id":1013,"date":"2022-09-12T16:39:07","date_gmt":"2022-09-12T13:39:07","guid":{"rendered":"https:\/\/maja.abel.ee\/?p=1013"},"modified":"2022-09-12T16:39:09","modified_gmt":"2022-09-12T13:39:09","slug":"guljass-supp-2","status":"publish","type":"post","link":"https:\/\/maja.abel.ee\/?p=1013","title":{"rendered":"Gulja\u0161\u0161 supp 2"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignright\"><img decoding=\"async\" src=\"http:\/\/www.heamaitse.ee\/wp-content\/uploads\/2009\/10\/guljass-supp-300x199.jpg\" alt=\"guljass supp\" class=\"wp-image-224\" title=\"guljass supp\"\/><\/figure>\n<\/div>\n\n\n<p>Tegemist on ilmselt k\u00f5ige tuntuima s\u00f6\u00f6giga Ungari&nbsp; k\u00f6\u00f6gist. Sellel maitsval supil on p\u00e4ris pikk ajalugu. S\u00f5na \u201e<em>guly\u00e1s\u201d&nbsp;<\/em>tegelik t\u00e4hendus ungari keeles on karjus. Supp sai sama nime t\u00e4nu sellele, et algselt valmistatigi seda karjuste poolt l\u00f5kke peal \u2013 tegemist oli lihtrahva&nbsp;toiduga. 19. sajandi l\u00f5pus saabus Ungarisse rahvusliku \u00e4rkamise aeg, mille k\u00e4igus propageeiriti k\u00f5ike ungarip\u00e4rast \u2013&nbsp; sealhulgas ka ungarlaste gastronoomilisi saavutusi. Nii ledis see supp oma tuntuse nii Ungaris, kui ka v\u00e4lismaal. Gulja\u0161\u0161 \u2013 supi retsepte on palju, see siin p\u00e4gineb raamatust Culinaria Hungary.<\/p>\n\n\n\n<p><strong>&nbsp;Vaja l\u00e4heb:<\/strong><\/p>\n\n\n\n<p>600 grammi loomaliha (l\u00f5ika see umbes 2 x 2 x 2 sentimeetristeks kuubikuteks)<\/p>\n\n\n\n<p>1 suurem sibul hakituna<\/p>\n\n\n\n<p>3 supilusikat rasva<\/p>\n\n\n\n<p>1 purustatud k\u00fc\u00fcslauguk\u00fc\u00fcs<\/p>\n\n\n\n<p>\u00bd teelusikat k\u00f6\u00f6mneid<\/p>\n\n\n\n<p>2 supilusikat jahvatatud paprikat<\/p>\n\n\n\n<p>1 keskmine porgand<\/p>\n\n\n\n<p>1 pastinaak v\u00f5i juurseller<\/p>\n\n\n\n<p>2 paprikat t\u00fckeldatuna<\/p>\n\n\n\n<p>1 tomat<\/p>\n\n\n\n<p>2 sellerivart t\u00fckeldatuna<\/p>\n\n\n\n<p>400 grammi kartuleid, kuubikuteks l\u00f5igatuna.<\/p>\n\n\n\n<p>30 grammi pastat<\/p>\n\n\n\n<p>soola, pipart, tabascot<\/p>\n\n\n\n<p>&nbsp;<strong>Talita nii:<\/strong><\/p>\n\n\n\n<p>Kuumuta suuremas potis rasv (v\u00f5i \u00f5li) ja prae selles madalal kuumusel sibulat umbes 3 minutit. Sega sibula hulka k\u00fc\u00fcslauk ja k\u00f6\u00f6mned. Kuumuta umbes minut ja lisa seej\u00e4rel potti t\u00fckeldatud liha. Maitsesta soolaga. Liha peale raputa paprika ja sega hoolega, et lihat\u00fckid paprikaga kaetud saaks. Kalla potti umbes pool liitrit vett ja hauta madalal kuumusel umbes tund ja viisteist minutit, vajadusel lisa vahepeal veel vett. Lisa potti t\u00fckeldatud paprikad, porgand, pastinaak, tomat, seller ja kartulid. Kalla peale 2 liitrit vett ja lase supile keema t\u00f5usta. Keeda umbes 20 minutit ja lisa seej\u00e4rel pasta. Keeda, kuni pasta on pehme ja maitsesta suppi soola, pipra ja soovi korral tabascoga.<\/p>\n\n\n\n<p>&nbsp;Pasta kohta niipalju, et selle supi juurde k\u00e4ivad tegelikult v\u00e4rskelt valmistatud pisikeses pastaruudukesed. Kes sellega vaeva ei viitsi n\u00e4ha&nbsp;(nagu mina n\u00e4iteks) v\u00f5ib lisada muid pastatooteid,&nbsp; n\u00e4iteks&nbsp;<em>orzo<\/em>\u2019t, mis umbes sama m\u00f5\u00f5du v\u00e4lja annab.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tegemist on ilmselt k\u00f5ige tuntuima s\u00f6\u00f6giga Ungari&nbsp; k\u00f6\u00f6gist. Sellel maitsval supil on p\u00e4ris pikk ajalugu. S\u00f5na \u201eguly\u00e1s\u201d&nbsp;tegelik t\u00e4hendus ungari keeles on karjus. Supp sai sama nime t\u00e4nu sellele, et algselt valmistatigi seda karjuste poolt l\u00f5kke peal \u2013 tegemist oli lihtrahva&nbsp;toiduga. 19. sajandi l\u00f5pus saabus Ungarisse rahvusliku \u00e4rkamise aeg, mille k\u00e4igus propageeiriti k\u00f5ike ungarip\u00e4rast \u2013&nbsp; sealhulgas [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1013","post","type-post","status-publish","format-standard","hentry","category-supp"],"_links":{"self":[{"href":"https:\/\/maja.abel.ee\/index.php?rest_route=\/wp\/v2\/posts\/1013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maja.abel.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maja.abel.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maja.abel.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maja.abel.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1013"}],"version-history":[{"count":1,"href":"https:\/\/maja.abel.ee\/index.php?rest_route=\/wp\/v2\/posts\/1013\/revisions"}],"predecessor-version":[{"id":1014,"href":"https:\/\/maja.abel.ee\/index.php?rest_route=\/wp\/v2\/posts\/1013\/revisions\/1014"}],"wp:attachment":[{"href":"https:\/\/maja.abel.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maja.abel.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maja.abel.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}