Supa lituaneze `šaltibarščiai`


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Kete supe pata rastin ta provoj pardje .E gatoi mikja ime lituaneze.Me tregonte se eshte shume popullore ne vendin e saj, sidomos ne kohen e veres pasi eshte shume freskuese si supe.Pasi kerkova ca ne internet zbulova se ne fakt eshte e ngjashme me taratorin tone, okroshken ruse etj etj.Per me shume rreth ketyre supave mund te klikoni linkun poshte:

http://en.wikipedia.org/wiki/Cold_borsch

Per pergatitjen e kesaj supe [ qe nenkupton supe e ftohte me panxhar ] per 4 persona do t`ju duhen:

2 lt kefir
4 veze (1 per cdo person)
1/2 kg turshi panxhari
4 qepe te njoma
1 kastravec
koper
nje kg patate
pak vaj ulliri
kripe, piper, ereza (sipas deshires)

Zihen patatet sic jane cope pa i prere me te vogla.Po ashtu dhe vezet duhet te zihen mire .Priten shume imet ose grihen panxharet turshi , kastraveci dhe qepet e njoma.
Ne nje tenxhere apo tas te madh hidhni kefirin, me tej shtoni panxharin, kastravecin,qepet , vezet (te cilat do ti keni prere ne feta te vogla.Perzijini te gjitha bashke.
Pastaj vijini kapak tasit apo tenxheres dhe lijeni supen per nje kohe (minimum 30 minuta )ne frigorifer qe te shtohen aromat.

Perpara servirjes mund ti kaverdisni pak patatet perpara me vaj ulliri dhe me ereza papatesh dhe kripe e piper.Ose nese jeni ne diete mund ti hani thjesht te ziera ;)Shoqerojeni supen me patatet.

Ju befte mire🙂

Categories: food, lithuanian cuisine, soup, veggie | 5 Comments

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5 thoughts on “Supa lituaneze `šaltibarščiai`

  1. eni

    Cfare eshte kefiri? 2 litra kefir

    • kefiri eshte nje produkt organik i ngjashem me kosin.ne anglisht quhet `buttermilk` .nuk e di nese shitet ne Shqiperi.

  2. From Wikipedia, the free encyclopedia

    Kefir (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a probiotic fermented milk drink made with Kefir Grains that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

    Marco Polo mentions kefir in recounting his travels.
    Overview

    Kefir means foam in Turkish. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars, and this symbiotic matrix forms “grains” that resemble cauliflower. For this reason, a complex and highly variable community of lactic acid bacteria and yeasts can be found in these grains.

    Kefir grains contain a water soluble polysaccharide known as kefiran, which imparts a rope-like texture and feeling in the mouth; appear in hues ranging from white to yellow; and usually grow to the size of walnuts (although rice-grain-sized grains have been known to develop).

  3. Miranda

    Nuk shitet por qarkullon shume nga dora ne dore dhe ben mire qe cdo familje ta kete ate. Une e kam dhe ndjehem shume mire ne shume drejtime

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