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Kad nam dođe ovakvo tmurn vrijeme svi bi za ručak, a neki čak i za večeru, rado pojeli tanjur tople juhice. Ako vam je juha često na jelovniku, možda ste se malo zasitili goveđe, pileće i povrtne pa biste rado pojeli nešto novo. No "novo" ponekad nosi element neizvjesnosti i mnogima se baš i ne da eksperimentirati sa sastojcima koji nisu svojstveni našem podneblju, poput bambusovih mladica, algi i čudnih sjemenki. Sasvim razumljivo, jer juha ima određenu simboliku povratka u majčino ili bakino naručje.

Stoga vam predlažemo recept za jednu juhu koja u Dalmaciji nije osobito uobičajena, danas je pripremaju samo domaćice s barem pola stoljeća staža u kuhinji, ali se kuha od sastojaka koji su nam svima dobro poznati. Riječ je o juhi koja je obožavana u kontinentalnom dijelu zemlje i tamo se naziva ajngemahtec. 

Riječ je o jelu koje navodno potječe iz austrijske kuhinje, a naziv mu dolazi od riječi  "eingemach", što znači "sve skupa" i dosta je dobro opisuje: riječ je o juhi u koju osim piletine i pilećih iznutrica ide i raznoliko povrće, a ono po čemu je još posebna su noklice, odnosno žličnjaci koji se u juhu dodaju pred kraj kuhanja.

Osim kao hranjivo i nostalgično jelo, ova je juhica na glasu i kao izvrsna pomoć kod prehlade i mamurluka pa nek vam se recept nađe pri ruci u pravom trenutku...

Ajngemahtec

Sastojci:

300 g piletine
100 g pilećih iznutrica
50 g graška
2 mrkve
1 luk
1 režanj češnjaka
1 korijen peršina
1/4 cvjetače
1/4 korijena celera
nasjeckani peršin
ulje
sol, papar

Noklice:

1 jaje

50-70 g pileće jetrice
1/2 žlice masti
malo brašna ili krušnih mrvica
nasjeckani peršin
sol, papar

Priprema:

Pirjajte na kockice narezani luk i češnjak na malo ulja pa im dodajte piletinu. Pirjajte dok meso ne uhvati boju pa ubacite mrkvu narezanu na kockice te kratko pirjajte uz miješanje. Po potrebi dodajte malo vode.

Zatim dodajte korijene celera i peršina narezane na kockice, a kad zamirišu i uhvate boju dodajte im cvjetaču razlomljenu na cvjetiće i grašak. Pirjajte još kratko pa zalijte s otprilike litru vode. Posolite, popaprite, pustite da uzavre pa smanjite vatru na laganu i kuhajte oko sat vremena.

Za noklice pomiješajte jaje, sol i papar, postupno im dodajte brašno ili krušne mrvice te na kraju umiješajte usitnjenu jetricu i nasjeckani peršin. Uz pomoć žličice vadite noklice i spuštajte ih u kipuću juhu. Kuhajte još par minuta pa maknite s vatre. Poslužite posuto peršinom.

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Kad nam dođe ovakvo tmurn vrijeme svi bi za ručak, a neki čak i za večeru, rado pojeli tanjur tople juhice. Ako vam je juha često na jelovniku, možda ste se malo zasitili goveđe, pileće i povrtne pa biste rado pojeli nešto novo. No "novo" ponekad nosi element neizvjesnosti i mnogima se baš i ne da eksperimentirati sa sastojcima koji nisu svojstveni našem podneblju, poput bambusovih mladica, algi i čudnih sjemenki. Sasvim razumljivo, jer juha ima određenu simboliku povratka u majčino ili bakino naručje.

Stoga vam predlažemo recept za jednu juhu koja u Dalmaciji nije osobito uobičajena, danas je pripremaju samo domaćice s barem pola stoljeća staža u kuhinji, ali se kuha od sastojaka koji su nam svima dobro poznati. Riječ je o juhi koja je obožavana u kontinentalnom dijelu zemlje i tamo se naziva ajngemahtec. 

Riječ je o jelu koje navodno potječe iz austrijske kuhinje, a naziv mu dolazi od riječi  "eingemach", što znači "sve skupa" i dosta je dobro opisuje: riječ je o juhi u koju osim piletine i pilećih iznutrica ide i raznoliko povrće, a ono po čemu je još posebna su noklice, odnosno žličnjaci koji se u juhu dodaju pred kraj kuhanja.

Osim kao hranjivo i nostalgično jelo, ova je juhica na glasu i kao izvrsna pomoć kod prehlade i mamurluka pa nek vam se recept nađe pri ruci u pravom trenutku...

Ajngemahtec

Sastojci:

300 g piletine
100 g pilećih iznutrica
50 g graška
2 mrkve
1 luk
1 režanj češnjaka
1 korijen peršina
1/4 cvjetače
1/4 korijena celera
nasjeckani peršin
ulje
sol, papar

Noklice:

1 jaje

50-70 g pileće jetrice
1/2 žlice masti
malo brašna ili krušnih mrvica
nasjeckani peršin
sol, papar

Priprema:

Pirjajte na kockice narezani luk i češnjak na malo ulja pa im dodajte piletinu. Pirjajte dok meso ne uhvati boju pa ubacite mrkvu narezanu na kockice te kratko pirjajte uz miješanje. Po potrebi dodajte malo vode.

Zatim dodajte korijene celera i peršina narezane na kockice, a kad zamirišu i uhvate boju dodajte im cvjetaču razlomljenu na cvjetiće i grašak. Pirjajte još kratko pa zalijte s otprilike litru vode. Posolite, popaprite, pustite da uzavre pa smanjite vatru na laganu i kuhajte oko sat vremena.

Za noklice pomiješajte jaje, sol i papar, postupno im dodajte brašno ili krušne mrvice te na kraju umiješajte usitnjenu jetricu i nasjeckani peršin. Uz pomoć žličice vadite noklice i spuštajte ih u kipuću juhu. Kuhajte još par minuta pa maknite s vatre. Poslužite posuto peršinom.

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/Shutterstock
/Shutterstock

Homemade chicken soup with carrots, onions, celery root and parsley and semolina dumplings close-up in a bowl on the table. horizontal

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Slanookrepljujuće jelo

Ovu juhu u Dalmaciji kuhaju još samo najiskusnije domaćice, ali na kontinetu svi u njoj uživaju. Ukusna je i ljekovita

Piše Spiza SD
7. studenog 2023. - 11:54
Homemade chicken soup with carrots, onions, celery root and parsley and semolina dumplings close-up in a bowl on the table. horizontal/Shutterstock

Kad nam dođe ovakvo tmurn vrijeme svi bi za ručak, a neki čak i za večeru, rado pojeli tanjur tople juhice. Ako vam je juha često na jelovniku, možda ste se malo zasitili goveđe, pileće i povrtne pa biste rado pojeli nešto novo. No "novo" ponekad nosi element neizvjesnosti i mnogima se baš i ne da eksperimentirati sa sastojcima koji nisu svojstveni našem podneblju, poput bambusovih mladica, algi i čudnih sjemenki. Sasvim razumljivo, jer juha ima određenu simboliku povratka u majčino ili bakino naručje.

Stoga vam predlažemo recept za jednu juhu koja u Dalmaciji nije osobito uobičajena, danas je pripremaju samo domaćice s barem pola stoljeća staža u kuhinji, ali se kuha od sastojaka koji su nam svima dobro poznati. Riječ je o juhi koja je obožavana u kontinentalnom dijelu zemlje i tamo se naziva ajngemahtec. 

Riječ je o jelu koje navodno potječe iz austrijske kuhinje, a naziv mu dolazi od riječi  "eingemach", što znači "sve skupa" i dosta je dobro opisuje: riječ je o juhi u koju osim piletine i pilećih iznutrica ide i raznoliko povrće, a ono po čemu je još posebna su noklice, odnosno žličnjaci koji se u juhu dodaju pred kraj kuhanja.

Osim kao hranjivo i nostalgično jelo, ova je juhica na glasu i kao izvrsna pomoć kod prehlade i mamurluka pa nek vam se recept nađe pri ruci u pravom trenutku...

Ajngemahtec

Sastojci:

300 g piletine
100 g pilećih iznutrica
50 g graška
2 mrkve
1 luk
1 režanj češnjaka
1 korijen peršina
1/4 cvjetače
1/4 korijena celera
nasjeckani peršin
ulje
sol, papar

Noklice:

1 jaje

50-70 g pileće jetrice
1/2 žlice masti
malo brašna ili krušnih mrvica
nasjeckani peršin
sol, papar

Priprema:

Pirjajte na kockice narezani luk i češnjak na malo ulja pa im dodajte piletinu. Pirjajte dok meso ne uhvati boju pa ubacite mrkvu narezanu na kockice te kratko pirjajte uz miješanje. Po potrebi dodajte malo vode.

Zatim dodajte korijene celera i peršina narezane na kockice, a kad zamirišu i uhvate boju dodajte im cvjetaču razlomljenu na cvjetiće i grašak. Pirjajte još kratko pa zalijte s otprilike litru vode. Posolite, popaprite, pustite da uzavre pa smanjite vatru na laganu i kuhajte oko sat vremena.

Za noklice pomiješajte jaje, sol i papar, postupno im dodajte brašno ili krušne mrvice te na kraju umiješajte usitnjenu jetricu i nasjeckani peršin. Uz pomoć žličice vadite noklice i spuštajte ih u kipuću juhu. Kuhajte još par minuta pa maknite s vatre. Poslužite posuto peršinom.

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19. svibanj 2024 13:42