Slobodna Dalmacija
stdClass Object ( [id] => 1254339 [title] => Snalažljivošću protiv bezobraznih poskupljenja: za ukusno, gusto varivo sve sastojke već imate, ovaj se recept baš ljubi s povrćem omiljenim u Dalmaciji! [alias] => snalazljivoscu-protiv-bezobraznih-poskupljenja-za-ukusno-gusto-varivo-sve-sastojke-vec-imate-ovaj-se-recept-bas-ljubi-s-povrcem-omiljenim-u-dalmaciji [catid] => 409 [published] => 1 [introtext] => [fulltext] =>

Dok cijene divljaju, najbolje nam se snaći s onim što već imamo u smočnici. Još je bolje ako znamo recepte poput ovoga, za gustu juhu, možda bolje reći varivo, puno sastojaka koji će blagotvorno djelovati na organizam umoran od blagdanskih bakanalija. Ljepota ovog recepta, osim u ekonomičnosti, leži u njegovoj prilagodljivosti. gotovo sve sastojke koje ćemo vam spomenuti možete nadomjestiti nečim drugim što vam je pri ruci. Nemate poriluk? Nema veze, luk će biti sasvim dobar. Nemate celera? Stavite malo više mrkve! Nema bijelog graha? Ubacite malo slanutka. Nemate ni krumpira? Stavite malo tjestenine. Niste baš neki ljubitelj kelja? Preskočite ga ili zamijenite drugom zeleni (vjerujte nam, jer isprobali smo, raštika je savršeno rješenje)!

Poanta ovog jela je spojiti aromatične sastojke poput poriluka, luka i češnjaka sa zdravim povrćem bez škroba (kelj, špinat, rajčica, tikvice), škrobnim povrćem (krumpir, mrkva, pastrnjak) za bolju teksturu jela i osjećaj da jedemo nešto konkretno i mahunarkama (grah, leća, slanutak, grašak) za dulji osjećaj sitosti i bolju nutritivnu vrijednost jela. Koju ćete točno kombinaciju odabrati, na vama je. Odnosno na stanju vaše smočnice.

Priprema je jednostavna, samo treba slijediti ovu formulu: luk, češnjak, poriluk, mrkvu, celer i slično koristite kao bazu koja će dati okus - usitnit ćete ih i malo "okrenuti" na ulju ili drugoj masnoći. Zalit ćete ih vodom ili temeljcem pa ćete im dodati krumpir i  mahunarke, a kad svi sastojci pomalo omekšaju ubacit ćete lisnato povrće. Na kraju još samo dotjerajte okus, po želji ubacite još koji svježi začin poput peršina, vlasca ili timijana i, ako želite, krutone od kruha ili malo parmezana.

Ovo hranjivo i ukusno jelo u hladnjaku možete čuvati 3-4 dana. Jeste li tek sad primijetili da ne sadrži ni mrvicu mesa? Nećete primijetiti ni dok ga budete jeli! Uz ovu gustu, zasitnu juhu kao prilog bit će vam dovoljna koja feta tostiranog kruha nakapanog maslinovim uljem i natrljanog češnjakom.  

 

Krepko zimsko varivo

Sastojci:

1 poriluk ili 1 mala glavica luka

2 žlice ulja po izboru 

3 mrkve

2 stabljike celera

3 češnja češnjaka

1 žličica sušenog začinskog bilja po izboru 

2 krumpira

1 konzerva rajčice 

1 limenka graha ili slanutka

1 limenka leće

1 l juhe od povrća (ili kupovne)

200 g kelja, špinata, raštike ili blitve

peršin ili drugi sličan svježi začin

parmezan 

sol, papar

Priprema:

Nasjeckajte bijeli i svijetlozeleni dio poriluka (tamnozeleni možete nasjeckati i zamrznuti pa koristiti za juhe od povrća). stavite ga na zagrijano ulje pa mu n akon minutu dvije dodajte nasjeckane mrkvu, celer i češnjak. Posolite i miješajte 4-5 minuta. Ubacite suhe začine, dodajte krumpir narezan na kockice, konzerviranu rajčicu, ocijeđeni i isprani grah, leću i povrtnu juhu. Dobro promiješajte pazeći da se ništa ne zalijepi za dno i pustite da zavrije. Nakon što zavrije, smanjite vatru na nisku, poklopite i kuhajte 15-20 minuta ili dok krumpir ne omekša.

Dodajte grubo narezani kelj ili drugo slično povrće, poklopite i kuhajte dok ne omekša, 5-10 minuta, ovisno o povrću. Provjerite okus, dodajte malo papra i nasjeckano svježe začinsko bilje. Po želji dodajte parmezan i krutone te poslužite uz tostirani kruh natrljan češnjakom i nakapan maslinovim uljem.

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Dok cijene divljaju, najbolje nam se snaći s onim što već imamo u smočnici. Još je bolje ako znamo recepte poput ovoga, za gustu juhu, možda bolje reći varivo, puno sastojaka koji će blagotvorno djelovati na organizam umoran od blagdanskih bakanalija. Ljepota ovog recepta, osim u ekonomičnosti, leži u njegovoj prilagodljivosti. gotovo sve sastojke koje ćemo vam spomenuti možete nadomjestiti nečim drugim što vam je pri ruci. Nemate poriluk? Nema veze, luk će biti sasvim dobar. Nemate celera? Stavite malo više mrkve! Nema bijelog graha? Ubacite malo slanutka. Nemate ni krumpira? Stavite malo tjestenine. Niste baš neki ljubitelj kelja? Preskočite ga ili zamijenite drugom zeleni (vjerujte nam, jer isprobali smo, raštika je savršeno rješenje)!

Poanta ovog jela je spojiti aromatične sastojke poput poriluka, luka i češnjaka sa zdravim povrćem bez škroba (kelj, špinat, rajčica, tikvice), škrobnim povrćem (krumpir, mrkva, pastrnjak) za bolju teksturu jela i osjećaj da jedemo nešto konkretno i mahunarkama (grah, leća, slanutak, grašak) za dulji osjećaj sitosti i bolju nutritivnu vrijednost jela. Koju ćete točno kombinaciju odabrati, na vama je. Odnosno na stanju vaše smočnice.

Priprema je jednostavna, samo treba slijediti ovu formulu: luk, češnjak, poriluk, mrkvu, celer i slično koristite kao bazu koja će dati okus - usitnit ćete ih i malo "okrenuti" na ulju ili drugoj masnoći. Zalit ćete ih vodom ili temeljcem pa ćete im dodati krumpir i  mahunarke, a kad svi sastojci pomalo omekšaju ubacit ćete lisnato povrće. Na kraju još samo dotjerajte okus, po želji ubacite još koji svježi začin poput peršina, vlasca ili timijana i, ako želite, krutone od kruha ili malo parmezana.

Ovo hranjivo i ukusno jelo u hladnjaku možete čuvati 3-4 dana. Jeste li tek sad primijetili da ne sadrži ni mrvicu mesa? Nećete primijetiti ni dok ga budete jeli! Uz ovu gustu, zasitnu juhu kao prilog bit će vam dovoljna koja feta tostiranog kruha nakapanog maslinovim uljem i natrljanog češnjakom.  

 

Krepko zimsko varivo

Sastojci:

1 poriluk ili 1 mala glavica luka

2 žlice ulja po izboru 

3 mrkve

2 stabljike celera

3 češnja češnjaka

1 žličica sušenog začinskog bilja po izboru 

2 krumpira

1 konzerva rajčice 

1 limenka graha ili slanutka

1 limenka leće

1 l juhe od povrća (ili kupovne)

200 g kelja, špinata, raštike ili blitve

peršin ili drugi sličan svježi začin

parmezan 

sol, papar

Priprema:

Nasjeckajte bijeli i svijetlozeleni dio poriluka (tamnozeleni možete nasjeckati i zamrznuti pa koristiti za juhe od povrća). stavite ga na zagrijano ulje pa mu n akon minutu dvije dodajte nasjeckane mrkvu, celer i češnjak. Posolite i miješajte 4-5 minuta. Ubacite suhe začine, dodajte krumpir narezan na kockice, konzerviranu rajčicu, ocijeđeni i isprani grah, leću i povrtnu juhu. Dobro promiješajte pazeći da se ništa ne zalijepi za dno i pustite da zavrije. Nakon što zavrije, smanjite vatru na nisku, poklopite i kuhajte 15-20 minuta ili dok krumpir ne omekša.

Dodajte grubo narezani kelj ili drugo slično povrće, poklopite i kuhajte dok ne omekša, 5-10 minuta, ovisno o povrću. Provjerite okus, dodajte malo papra i nasjeckano svježe začinsko bilje. Po želji dodajte parmezan i krutone te poslužite uz tostirani kruh natrljan češnjakom i nakapan maslinovim uljem.

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/Shutterstock
/Shutterstock

Winter soup with different vegetables, beans, kale, directly above. Typical tuscan soup, ribollita. Italian comfort food.
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&lt;p&gt;Winter soup with different vegetables, beans, kale, directly above. Typical tuscan soup, ribollita. Italian comfort food.&lt;/p&gt;
jeftino i zdravo

Snalažljivošću protiv bezobraznih poskupljenja: za ukusno, gusto varivo sve sastojke već imate, ovaj se recept baš ljubi s povrćem omiljenim u Dalmaciji!

Piše Stil
Foto /Shutterstock
5. siječnja 2023. - 13:53

Dok cijene divljaju, najbolje nam se snaći s onim što već imamo u smočnici. Još je bolje ako znamo recepte poput ovoga, za gustu juhu, možda bolje reći varivo, puno sastojaka koji će blagotvorno djelovati na organizam umoran od blagdanskih bakanalija. Ljepota ovog recepta, osim u ekonomičnosti, leži u njegovoj prilagodljivosti. gotovo sve sastojke koje ćemo vam spomenuti možete nadomjestiti nečim drugim što vam je pri ruci. Nemate poriluk? Nema veze, luk će biti sasvim dobar. Nemate celera? Stavite malo više mrkve! Nema bijelog graha? Ubacite malo slanutka. Nemate ni krumpira? Stavite malo tjestenine. Niste baš neki ljubitelj kelja? Preskočite ga ili zamijenite drugom zeleni (vjerujte nam, jer isprobali smo, raštika je savršeno rješenje)!

Poanta ovog jela je spojiti aromatične sastojke poput poriluka, luka i češnjaka sa zdravim povrćem bez škroba (kelj, špinat, rajčica, tikvice), škrobnim povrćem (krumpir, mrkva, pastrnjak) za bolju teksturu jela i osjećaj da jedemo nešto konkretno i mahunarkama (grah, leća, slanutak, grašak) za dulji osjećaj sitosti i bolju nutritivnu vrijednost jela. Koju ćete točno kombinaciju odabrati, na vama je. Odnosno na stanju vaše smočnice.

Priprema je jednostavna, samo treba slijediti ovu formulu: luk, češnjak, poriluk, mrkvu, celer i slično koristite kao bazu koja će dati okus - usitnit ćete ih i malo "okrenuti" na ulju ili drugoj masnoći. Zalit ćete ih vodom ili temeljcem pa ćete im dodati krumpir i  mahunarke, a kad svi sastojci pomalo omekšaju ubacit ćete lisnato povrće. Na kraju još samo dotjerajte okus, po želji ubacite još koji svježi začin poput peršina, vlasca ili timijana i, ako želite, krutone od kruha ili malo parmezana.

Ovo hranjivo i ukusno jelo u hladnjaku možete čuvati 3-4 dana. Jeste li tek sad primijetili da ne sadrži ni mrvicu mesa? Nećete primijetiti ni dok ga budete jeli! Uz ovu gustu, zasitnu juhu kao prilog bit će vam dovoljna koja feta tostiranog kruha nakapanog maslinovim uljem i natrljanog češnjakom.  

 

Krepko zimsko varivo

Sastojci:

1 poriluk ili 1 mala glavica luka

2 žlice ulja po izboru 

3 mrkve

2 stabljike celera

3 češnja češnjaka

1 žličica sušenog začinskog bilja po izboru 

2 krumpira

1 konzerva rajčice 

1 limenka graha ili slanutka

1 limenka leće

1 l juhe od povrća (ili kupovne)

200 g kelja, špinata, raštike ili blitve

peršin ili drugi sličan svježi začin

parmezan 

sol, papar

Priprema:

Nasjeckajte bijeli i svijetlozeleni dio poriluka (tamnozeleni možete nasjeckati i zamrznuti pa koristiti za juhe od povrća). stavite ga na zagrijano ulje pa mu n akon minutu dvije dodajte nasjeckane mrkvu, celer i češnjak. Posolite i miješajte 4-5 minuta. Ubacite suhe začine, dodajte krumpir narezan na kockice, konzerviranu rajčicu, ocijeđeni i isprani grah, leću i povrtnu juhu. Dobro promiješajte pazeći da se ništa ne zalijepi za dno i pustite da zavrije. Nakon što zavrije, smanjite vatru na nisku, poklopite i kuhajte 15-20 minuta ili dok krumpir ne omekša.

Dodajte grubo narezani kelj ili drugo slično povrće, poklopite i kuhajte dok ne omekša, 5-10 minuta, ovisno o povrću. Provjerite okus, dodajte malo papra i nasjeckano svježe začinsko bilje. Po želji dodajte parmezan i krutone te poslužite uz tostirani kruh natrljan češnjakom i nakapan maslinovim uljem.

Pratite Stil na Instagramu i Facebooku!

20. svibanj 2024 00:31