V\u0117siuoju met\u0173 laiku vis da\u017eniau renkam\u0117s so\u010dias dar\u017eovi\u0173 sriubas, kurios greitai paruo\u0161iamos ir ilgai suteikia sotumo. Por\u0173 ir bulvi\u0173 sriuba i\u0161siskiria \u0161velniu, lengvai salstel\u0117jusiu skoniu, o su grietin\u0117le ar grietin\u0117le paremtu u\u017ebaigimu ji tampa ypa\u010d \u0161ilkin\u0117.<\/p>\n
\u0160ios sriubos esm\u0117 paprasta: bulv\u0117s verdamos i\u0161skiria krakmol\u0105, kuris nat\u016braliai sutir\u0161tina skyst\u012f. D\u0117l to nereikia nei trintuvo, nei milt\u0173, o tekst\u016bra vis tiek tampa maloniai kremi\u0161ka.<\/p>\n
Kad efektas b\u016bt\u0173 ry\u0161kesnis, dal\u012f i\u0161virusi\u0173 bulvi\u0173 verta lengvai paspausti \u0161auk\u0161tu tiesiai puode. Nereikia siekti idealaus kremo, u\u017etenka keli\u0173 sutrint\u0173 gabal\u0117li\u0173, kad sultinys \u012fgaut\u0173 aksomin\u012f tir\u0161tum\u0105.<\/p>\n
Porai yra \u0161velnesni u\u017e svog\u016bnus, o trumpai patro\u0161kinti svieste jie tampa dar saldesni ir aromatingesni. Da\u017eniausiai naudojama balta ir \u0161viesiai \u017ealia poro dalis, o tamsesnius lapus patogu pasilikti naminiam sultiniui.<\/p>\n
Grietin\u0117l\u0119 ar riebesn\u0119 grietin\u0119 geriausia pilti tik pabaigoje, kai bulv\u0117s jau visi\u0161kai mink\u0161tos. Taip skonis i\u0161lieka \u0161vie\u017eesnis, o pieno produktai re\u010diau sukre\u0161a, ypa\u010d jei sriuba nebeb\u016bna u\u017everdama.<\/p>\n
Tokiai sriubai paprastai pakanka por\u0173, bulvi\u0173, svog\u016bno, sviesto, dar\u017eovi\u0173 arba vi\u0161tienos sultinio, vandens, d\u017eiovinto \u010diobrelio, druskos ir pipir\u0173. Patiekiant tinka \u0161vie\u017eios petra\u017eol\u0117s, o \u0161alia da\u017eniausiai dera rauginta duona arba svieste kepti skrebu\u010diai.<\/p>\n
Jei norisi sodresnio charakterio, pabaigoje galima \u012ftarkuoti \u0161iek tiek kietojo s\u016brio arba \u012fberti \u017eiupsn\u012f muskato rie\u0161uto. Tai paprasti priedai, kurie sustiprina por\u0173 saldum\u0105 ir suteikia sriubai \u0161iltesn\u012f aromat\u0105.<\/p>\n","protected":false},"excerpt":{"rendered":"
Por\u0173 ir bulvi\u0173 sriuba gali sutir\u0161t\u0117ti nat\u016braliai: pakanka krakmolo i\u0161 bulvi\u0173 ir keli\u0173 sutrint\u0173 gabal\u0117li\u0173, kad nereik\u0117t\u0173 trintuvo.<\/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":[317,1900,5950,10909,13216,14673],"miestas":[],"class_list":["post-63402","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-bulves","tag-darzoviu-patiekalai","tag-porai","tag-sriubos","tag-sultiniai","tag-ziemos-receptai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/63402","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=63402"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/63402\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=63402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=63402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=63402"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=63402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}