Rudeniui \u012fsib\u0117g\u0117jus daugelis renkasi sriubas, kurios su\u0161ildo ir ilgiau suteikia sotumo jausm\u0105. Viena populiariausi\u0173 Vidurio Europoje \u2013 kop\u016bstien\u0117 su raugintais kop\u016bstais, da\u017enai vadinama kapu\u015bniak, kuri\u0105 m\u0117gsta gaminti ir kulinarijos autor\u0117 Ewa Wachowicz.<\/p>\n
\u0160ios sriubos esm\u0117 \u2013 ramiai, neskubant virtas sultinys, nes b\u016btent jis i\u0161ry\u0161kina m\u0117sos, dar\u017eovi\u0173 ir prieskoni\u0173 skon\u012f. Da\u017eniausiai pasirenkami \u0161onkauliukai, verdami su tradicin\u0117mis sultinio dar\u017eov\u0117mis, o m\u0117sa v\u0117liau nuimama nuo kaul\u0173 ir gr\u0105\u017einama \u012f puod\u0105.<\/p>\n
Sotum\u0105 sustiprina bulv\u0117s ir r\u016bkytos de\u0161rel\u0117s, o ry\u0161kiausi\u0105 charakter\u012f suteikia rauginti kop\u016bstai. Skonis gimsta i\u0161 balanso: \u0161velnus, \u0161iltas sultinys ir r\u016bg\u0161tel\u0117, kuri neturi u\u017ego\u017eti kit\u0173 ingredient\u0173.<\/p>\n
Svarbiausia taisykl\u0117 \u2013 kop\u016bstus ir ypa\u010d j\u0173 sultis d\u0117ti atsargiai, geriausia ar\u010diau virimo pabaigos. Raugint\u0173 kop\u016bst\u0173 r\u016bg\u0161tumas gali skirtis, tod\u0117l verta pirma paragauti, o tuomet reguliuoti intensyvum\u0105 pilant sultis po truput\u012f.<\/p>\n
Da\u017enai sriuba gardinama \u010desnaku ir kmynais, kurie dera su kop\u016bstais ir, pasak mitybos specialist\u0173, gali pad\u0117ti lengviau vir\u0161kinti sunkesn\u012f patiekal\u0105. Jei norisi ry\u0161kesnio r\u016bg\u0161tumo, kop\u016bst\u0173 geriau neplauti, o jei jie itin r\u016bg\u0161t\u016bs, galima juos stipriau nuspausti ir naudoti ma\u017eiau sul\u010di\u0173.<\/p>\n
Patiekiant da\u017enai pasirenkama rugin\u0117 duona, o daugelis pastebi, kad kit\u0105 dien\u0105 sriuba tampa dar skanesn\u0117. Per nakt\u012f skoniai susistovi, prieskoniai tolygiau pasiskirsto, o kop\u016bst\u0173 ir r\u016bkyt\u0173 gamini\u0173 aromatas tampa vientisesnis.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rudeniui tinka kvapni kop\u016bstien\u0117 su raugintais kop\u016bstais: paai\u0161kiname, kaip i\u0161virti sodr\u0173 sultin\u012f ir kada d\u0117ti kop\u016bst\u0173 sultis, kad skonis b\u016bt\u0173 idealus.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[9543,27758,4733,41503,10909,11210],"miestas":[],"class_list":["post-58385","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-ewa-wachowicz","tag-kopustiene","tag-rauginti-kopustai","tag-rudeniniai-receptai","tag-sriubos","tag-sultinys"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/58385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=58385"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/58385\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=58385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=58385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=58385"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=58385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}