{"id":3227,"date":"2020-06-17T14:10:06","date_gmt":"2020-06-17T12:10:06","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3227"},"modified":"2020-06-23T14:20:30","modified_gmt":"2020-06-23T12:20:30","slug":"vynikajuci-borsc-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/vynikajuci-borsc-od-huga\/","title":{"rendered":"BOR\u0160\u010c\u0160 no Hugo"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=”3228″ img_size=”full” alignment=”center”][vc_column_text]Bor\u0161\u010ds – ukrai\u0146u nacion\u0101lais simbols. Nosaukums radies no latv\u0101\u0146a, kas pirms\u0101kumos tika izmantots \u0161ai zupai, v\u0113l\u0101k to nomainot pret sarkanaj\u0101m biet\u012bt\u0113m.
\nT\u0101pat, receptes ir bezgala daudz, kur katrai tautai, re\u0123ionam, ciematam, m\u0101jai ir savas nianses. Esmu degust\u0113jis bor\u0161\u010du ar sk\u0101biem k\u0101postiem, s\u0113n\u0113m, liekas, reiz pat ar sk\u0101b\u0113tiem gur\u0137iem. \u0160\u012b recepte ir maksim\u0101li pietuvin\u0101ta ori\u0123in\u0101lam.<\/p>\n

\n

Jums b\u016bs nepiecie\u0161ams:
\n\ud83d\udc4d<\/span><\/span> Sp\u0113c\u012bgs buljons (lab\u0101k liellopa, no ga\u013cas un kaula)
\n\ud83d\udc4d<\/span><\/span> Sarkan\u0101 biet\u012bte
\n\ud83d\udc4d<\/span><\/span> Svaigi k\u0101posti
\n\ud83d\udc4d<\/span><\/span> Kartupe\u013ci
\n\ud83d\udc4d<\/span><\/span> Burk\u0101ni
\n\ud83d\udc4d<\/span><\/span> S\u012bpols
\n\ud83d\udc4d<\/span><\/span> Tom\u0101ti vai tom\u0101tu biezenis, vai tom\u0101tu pasta
\n\ud83d\udc4d<\/span><\/span> \u0136iploci\u0146\u0161
\n\ud83d\udc4d<\/span><\/span> Tauki<\/p>\n

Process:
\nMan buljons jau bija sagatavots. Apm\u0113ram 1.2 litri. T\u0101pat biju atlicis ga\u013cu no buljona.\u00a0 L\u012bdz ar to t\u0101l\u0101ka bor\u0161\u010da sagatavo\u0161ana vairs nav tik darbietilp\u012bga.
\nSagatavoju d\u0101rze\u0146us: kartupe\u013cus (1 \u2013 2 gb) sagrie\u017eu gabali\u0146os; burk\u0101nus (1 \u2013 2 gb) sa\u0161\u0146ik\u0101ju salmi\u0146os; k\u0101postu (apm. \u00bc no nelielas galvi\u0146as) – t\u0101pat salmi\u0146os; biet\u012bti (1 paliela) sagrie\u017eu stien\u012b\u0161os; s\u012bpolu (nelielu) mazos gabali\u0146os.
\nApcepu pann\u0101 taukos burk\u0101nu, pieberu s\u012bpolus un cepu l\u012bdz s\u012bpoli zeltaini. Ja izmantoju tom\u0101tu pastu, tad beig\u0101s to pievienoju burk\u0101ns\u012bpoliem un \u012bsi apcepu. Atliekam mal\u0101.
\nTad tauci\u0146os strauji apcepinu sarkan\u0101s biet\u012btes, pie\u0161auju \u0113damkaroti eti\u0137a (tas lai kr\u0101sa b\u016btu notur\u012bgi skaista), pieleju \u016bdeni vai buljonu, v\u0101ku virs\u016b un saut\u0113ju l\u012bdz gatavas. Man tas pras\u012bja apm\u0113ram 15 min. Atliekam saut\u0113jumu mal\u0101.
\nT\u0101l\u0101k tikai v\u0101r\u0101m: buljon\u0101 beru kartupe\u013cus. Pav\u0101ru br\u012bdi. Tad beru k\u0101postus. V\u0101ru, l\u012bdz praktiski gatavi. Varam jau pievienot ga\u013cu no buljona – sagrieztu gabali\u0146os. Liekam apceptos burk\u0101nus ar s\u012bpoliem, sasmalcin\u0101tus tom\u0101tus vai biezeni. Uzv\u0101ram. Tad liekam saut\u0113tas sarkan\u0101s biet\u012btes. Visu uzv\u0101ram, pievienoju \u0137iploka daivi\u0146u, ja nepiecie\u0161am, gar\u0161vielas, un turpin\u0101m apm. 5 min.
\nGATAVS!<\/p>\n

Daudzumus un proporcijas izv\u0113los uz aci. \u0160odien man izdev\u0101s krietnas 4 porcijas.<\/p>\n

\u013baujam zupi\u0146ai sadraudz\u0113ties ar gar\u0161\u0101m un varam pasniegt. Pasniedzu ar krietnu karoti sk\u0101ba kr\u0113juma, p\u0101rkaisu ar sasmalcin\u0101tiem za\u013cumiem.
\nUn zinu pavisam skaidri \u2013 r\u012bt bor\u0161\u010ds gar\u0161os desmitk\u0101rt lab\u0101k!!<\/p>\n

Lai labi gar\u0161o, draugi!<\/span><\/span>
\nTavs Hugo<\/p>\n<\/div>\n

[\/vc_column_text][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”3228″ img_size=”full” alignment=”center”][vc_column_text]Bor\u0161\u010ds – ukrai\u0146u nacion\u0101lais simbols. Nosaukums radies no latv\u0101\u0146a, kas pirms\u0101kumos tika izmantots \u0161ai zupai, v\u0113l\u0101k to nomainot pret sarkanaj\u0101m biet\u012bt\u0113m. T\u0101pat, receptes ir bezgala daudz, kur katrai tautai, re\u0123ionam, ciematam, m\u0101jai ir savas nianses. Esmu degust\u0113jis bor\u0161\u010du ar sk\u0101biem k\u0101postiem, s\u0113n\u0113m, liekas, reiz pat ar sk\u0101b\u0113tiem gur\u0137iem. \u0160\u012b recepte ir maksim\u0101li…<\/p>\n","protected":false},"author":2,"featured_media":3228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,7],"tags":[],"class_list":["post-3227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-polievky","category-recepty","category-9","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3227"}],"version-history":[{"count":2,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3227\/revisions"}],"predecessor-version":[{"id":3252,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3227\/revisions\/3252"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3228"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}