{"id":6036,"date":"2026-11-06T18:05:00","date_gmt":"2026-11-06T16:05:00","guid":{"rendered":"https:\/\/zek.lt\/naujienos\/?p=6036"},"modified":"2026-11-06T04:49:31","modified_gmt":"2026-11-06T02:49:31","slug":"kaip-isgauti-ryskiai-raudonus-barscius-be-acto-netiketas-ingredientas","status":"publish","type":"post","link":"https:\/\/zek.lt\/naujienos\/kaip-isgauti-ryskiai-raudonus-barscius-be-acto-netiketas-ingredientas\/","title":{"rendered":"Kaip i\u0161gauti ry\u0161kiai raudonus bar\u0161\u010dius be acto: netik\u0117tas ingredientas"},"content":{"rendered":"

Ry\u0161kiai raudoni bar\u0161\u010diai da\u017enai siejami su actu arba citrinos sultimis, bet tam yra ir \u0161velnesnis b\u016bdas. Vietoje r\u016bg\u0161ties galima rinktis juod\u0173j\u0173 serbent\u0173 sultis \u2013 jos ne tik i\u0161ry\u0161kina spalv\u0105, bet ir pakei\u010dia sriubos skon\u012f.<\/p>\n

\u0160ios sultys suteikia bar\u0161\u010diams lengvo r\u016bg\u0161tumo, o kartu ir ai\u0161kiai juntam\u0105 vaisin\u0119 nat\u0105. D\u0117l gausaus antocianin\u0173 kiekio jos i\u0161kart pagilina sultinio spalv\u0105, ypa\u010d jei naudojamos namin\u0117s, be cukraus ir konservant\u0173.<\/p>\n

Juod\u0173j\u0173 serbent\u0173 sultys \u2013 spalvai ir skoniui<\/h2>\n

Geriausia tokias sultis pilti tada, kai bar\u0161\u010diai jau pagardinti. Tada spalva i\u0161lieka ry\u0161ki, o sriuba ne\u012fgauna per didelio r\u016bg\u0161tumo.<\/p>\n

Jei turite galimyb\u0119, rinkit\u0117s namines sultis. Parduotuv\u0117je j\u0173 taip pat galima rasti, bet kokybi\u0161k\u0173 rank\u0173 darbo produkt\u0173 neretai b\u016bna ir vietin\u0117se dar\u017eovi\u0173 parduotuv\u0117l\u0117se.<\/p>\n

Ko reik\u0117s sodriai sriubai<\/h2>\n

Ingredientai:<\/strong> 1 kg burok\u0117li\u0173, 1,5 l dar\u017eovi\u0173 sultinio, 1 svog\u016bnas, 3 skiltel\u0117s \u010desnako, 2 lauro lapai, 4 kvapi\u0173j\u0173 pipir\u0173 \u017eirneliai, 5 juod\u0173j\u0173 pipir\u0173 \u017eirneliai, 1 arbatinis \u0161auk\u0161telis mair\u016bno, 250 ml juod\u0173j\u0173 serbent\u0173 sul\u010di\u0173, druska ir malti pipirai pagal skon\u012f.<\/p>\n

Kaip i\u0161virti<\/h2>\n

Gaminimas:<\/strong> pirmiausia nuplaukite burok\u0117lius, nulupkite ir supjaustykite ma\u017eais kubeliais. Svog\u016bn\u0105 ir \u010desnak\u0105 taip pat nulupkite: svog\u016bn\u0105 perpjaukite pusiau, o \u010desnako skilteles lengvai sutrai\u0161kykite.<\/p>\n

\u012e puod\u0105 supilkite dar\u017eovi\u0173 sultin\u012f, sud\u0117kite burok\u0117lius, svog\u016bn\u0105, \u010desnak\u0105, lauro lapus ir pipir\u0173 \u017eirnelius. U\u017evirkite, tada i\u0161kart suma\u017einkite kaitr\u0105 ir virkite ant silpnos ugnies 40\u201360 minu\u010di\u0173, neleisdami sriubai smarkiai kunkuliuoti.<\/p>\n

Kai sriuba beveik paruo\u0161ta, tarp deln\u0173 patrinkite mair\u016bn\u0105, suberkite \u012f puod\u0105, i\u0161mai\u0161ykite ir dar 5\u201310 minu\u010di\u0173 pakaitinkite ant silpnos ugnies. Tuomet nuimkite nuo virykl\u0117s, nuko\u0161kite ir supilkite juod\u0173j\u0173 serbent\u0173 sultis.<\/p>\n

Pagardinkite druska ir pipirais pagal skon\u012f, \u0161iek tiek pa\u0161ildykite, bet jau neu\u017evirinkite. Taip gausite sodriai raudonus bar\u0161\u010dius su \u0161velniu vaisiniu poskoniu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ry\u0161kiai raudon\u0105 bar\u0161\u010di\u0173 spalv\u0105 galima i\u0161gauti be acto: \u012f puod\u0105 \u012fpilkite juod\u0173j\u0173 serbent\u0173 sul\u010di\u0173, kurios suteiks ir lengv\u0105 vaisin\u012f poskon\u012f bei sodri\u0105 spalv\u0105.<\/p>\n","protected":false},"author":4334,"featured_media":6038,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zinok"],"_links":{"self":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/6036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/users\/4334"}],"replies":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/comments?post=6036"}],"version-history":[{"count":1,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/6036\/revisions"}],"predecessor-version":[{"id":6039,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/posts\/6036\/revisions\/6039"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media\/6038"}],"wp:attachment":[{"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/media?parent=6036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/categories?post=6036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zek.lt\/naujienos\/wp-json\/wp\/v2\/tags?post=6036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}