{"id":180897,"title":"Sup\u0103 de sfecl\u0103 ro\u0219ie cu ro\u0219ii \u0219i busuioc","modified":"2026-10-03T04:44:13+02:00","plain":"O sup\u0103-crem\u0103 de sfecl\u0103 ro\u0219ie, de un ro\u0219u-violaceu, des\u0103v\u00e2r\u0219it\u0103 cu un fir de sm\u00e2nt\u00e2n\u0103 \u0219i busuioc proasp\u0103t, gata \u00een 30 de minute.\n\n\n\n\u00cen bol, culoarea ro\u0219u-violacee contrasteaz\u0103 cu firul de sm\u00e2nt\u00e2n\u0103 \u0219i frunzele de busuioc. Servit\u0103 fierbinte, aceast\u0103 sup\u0103 de sfecl\u0103 ro\u0219ie este o sup\u0103-crem\u0103 rapid\u0103 pentru patru persoane, gata \u00een 30 de minute \u00een total, care \u00eembin\u0103 dulcea\u021ba cepei ro\u0219ii caramelizate, sucul ro\u0219iilor coapte \u0219i o not\u0103 final\u0103 cremoas\u0103. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de supe \u0219i salate keto.\n\n\n\nCe este supa de sfecl\u0103 ro\u0219ie?\n\n\n\nNumele spune esen\u021bialul: sfecla d\u0103 culoarea ro\u0219u-violacee \u0219i textura, iar ro\u0219iile \u0219i busuiocul aduc aromele. Aici, peste 2 cepe ro\u0219ii caramelizate cel pu\u021bin 10 minute se adaug\u0103 2 sfecle ro\u0219ii prefierte, 2 ro\u0219ii coapte, 250 ml de sup\u0103 de vit\u0103, de preferin\u021b\u0103 o sup\u0103 de oase, \u0219i un strop de sm\u00e2nt\u00e2n\u0103, \u00eenainte ca totul s\u0103 fie pasat.\n\n\n\nSfecla aduce o dulcea\u021b\u0103 cu note p\u0103m\u00e2ntii \u0219i o textur\u0103 dens\u0103, ceapa ro\u0219ie bine rumenit\u0103 o not\u0103 mai rotund\u0103, iar ro\u0219iile, sucul lor \u0219i o aciditate u\u0219oar\u0103 care echilibreaz\u0103 ansamblul. Spre deosebire de bor\u0219ul de sfecl\u0103, aceast\u0103 versiune nu con\u021bine nici varz\u0103, nici m\u0103rar, nici o\u021bet, nici sm\u00e2nt\u00e2n\u0103 fermentat\u0103. Sm\u00e2nt\u00e2na se adaug\u0103 \u00een dou\u0103 etape, \u00een timpul g\u0103tirii \u0219i apoi \u00een bol, unde contrasteaz\u0103 cu nuan\u021ba supei \u0219i cu frunzele de busuioc.\n\n\n\n\u00cen aceea\u0219i not\u0103: Salat\u0103 caprese.\n\n\n\nIdeea acestei versiuni\n\n\n\nAceast\u0103 sup\u0103 apar\u021bine familiei supelor-crem\u0103 pasate, care pun \u00een valoare dulcea\u021ba legumelor cu ingrediente simple: ro\u0219ii bine coapte, busuioc proasp\u0103t \u0219i ulei de m\u0103sline. Sfecla deja fiart\u0103 o face practic\u0103 pentru serile din timpul s\u0103pt\u0103m\u00e2nii, f\u0103r\u0103 a pierde din gust.\n\n\n\nMetoda porne\u0219te de la ceapa ro\u0219ie: rondelele trebuie s\u0103 se \u00eenmoaie \u0219i s\u0103 treac\u0103 de la auriu la brun, f\u0103r\u0103 buc\u0103\u021bi \u00eennegrite. Aceast\u0103 baz\u0103 caramelizat\u0103 aduce o dulcea\u021b\u0103 mai rotund\u0103 \u0219i o not\u0103 u\u0219or pr\u0103jit\u0103, ca \u00eentr-o sup\u0103 de ceap\u0103 gratinat\u0103. Ro\u0219iile, pasate apoi \u00eempreun\u0103 cu sfecla, aduc exact c\u00e2t suc \u0219i c\u00e2t\u0103 aciditate trebuie pentru a echilibra gustul dulce \u0219i p\u0103m\u00e2ntiu al supei-crem\u0103.\n\n\n\nIngredientele principale\n\n\n\nSfecla ro\u0219ie fiart\u0103 aduce culoarea, textura \u0219i cea mai mare parte a dulce\u021bii; alege\u021bi sfecl\u0103 prefiart\u0103 simpl\u0103, f\u0103r\u0103 o\u021bet, pentru ca re\u021beta s\u0103 r\u0103m\u00e2n\u0103 rapid\u0103. Cele 2 cepe ro\u0219ii, t\u0103iate \u00een rondele sub\u021biri, se g\u0103tesc cel pu\u021bin 10 minute \u00een 1 lingur\u0103 de ulei de m\u0103sline extravirgin, p\u00e2n\u0103 la o caramelizare delicat\u0103, f\u0103r\u0103 am\u0103real\u0103 at\u00e2t timp c\u00e2t rumenirea este \u021binut\u0103 sub control.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Sup\u0103 de sparanghel \u00een stil olandez.\n\n\n\nRo\u0219iile foarte coapte aduc suc, o dulcea\u021b\u0103 fructat\u0103 \u0219i o aciditate subtil\u0103, iar gradul lor de coacere conteaz\u0103 mult pentru gustul rotund al preparatului final. Cei 250 ml de sup\u0103 de vit\u0103, de preferin\u021b\u0103 preparat\u0103 din oase, formeaz\u0103 o baz\u0103 gustoas\u0103; se poate folosi \u0219i sup\u0103 de oase pudr\u0103 cu 250 ml de ap\u0103, dar gusta\u021bi \u00eenainte de a ad\u0103uga sare dac\u0103 pudra este deja s\u0103rat\u0103.\n\n\n\nCrema de ov\u0103z \u00eendulce\u0219te gustul supei-crem\u0103 \u0219i \u00eei accentueaz\u0103 cremozitatea, dar nu toate variantele sunt f\u0103r\u0103 gluten; o crem\u0103 pe baz\u0103 de migdale se potrive\u0219te mai bine unei op\u021biuni s\u0103race \u00een carbohidra\u021bi sau paleo, f\u0103r\u0103 a face supa strict ketogenic\u0103. Busuiocul proasp\u0103t se adaug\u0103 \u00een sup\u0103 chiar \u00eenainte de pasare, apoi c\u00e2teva frunze decoreaz\u0103 bolul. Uleiul de m\u0103sline se folose\u0219te la g\u0103tirea cepei, sarea poten\u021beaz\u0103 gustul cu m\u0103sur\u0103, iar piperul aduce nota final\u0103.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nReu\u0219ita depinde de patru aspecte: sfecl\u0103 deja fiart\u0103, ceap\u0103 bine caramelizat\u0103, ro\u0219ii foarte coapte \u0219i busuioc ad\u0103ugat la finalul g\u0103tirii. Dup\u0103 ce sfecla, ro\u0219iile, supa de vit\u0103 \u0219i primul strop de sm\u00e2nt\u00e2n\u0103 au fost puse \u00eempreun\u0103, 2 minute sunt suficiente, mai ales pentru a \u00eenc\u0103lzi sfecla. \u00cen timpul pas\u0103rii, \u021bine\u021bi capul blenderului vertical sub suprafa\u021b\u0103 pentru a limita stropirea; textura urm\u0103rit\u0103 este fin\u0103, fluid\u0103 \u0219i bine emulsionat\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Salat\u0103 de sfecl\u0103 ro\u0219ie.\n\n\n\nServi\u021bi supa fierbinte, cu al doilea fir de sm\u00e2nt\u00e2n\u0103 \u0219i frunzele de busuioc. O p\u00e2ine chapati pr\u0103jit\u0103 poate \u00eenso\u021bi bolul, \u021bin\u00e2nd cont c\u0103 aceasta cre\u0219te con\u021binutul de carbohidra\u021bi al mesei. R\u0103ci\u021bi rapid supa r\u0103mas\u0103 \u00eenainte de a o transfera \u00eentr-un recipient \u00eenchis, apoi re\u00eenc\u0103lzi\u021bi-o \u00eentr-o crati\u021b\u0103, f\u0103r\u0103 fierbere prelungit\u0103. Calcula\u021bi orientativ 9 g de carbohidra\u021bi net per por\u021bie; supa r\u0103m\u00e2ne nevegetarian\u0103 din cauza supei de vit\u0103, chiar \u0219i cu o crem\u0103 vegetal\u0103.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tSup\u0103 de sfecl\u0103 ro\u0219ie cu ro\u0219ii \u0219i busuioc\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 ml de sup\u0103 de vit\u0103 ((de oase), sau sup\u0103 de oase pudr\u0103, cu 250 ml de ap\u0103)2 sfecle ro\u0219ii2 cepe ro\u0219ii2 ro\u0219ii2 stropi de sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit2 m\u00e2ini de busuioc proasp\u0103t (pentru sup\u0103)c\u00e2teva frunze desprinse de pe tulpin\u0103 busuioc proasp\u0103t (pentru decor)1 priz\u0103 de sare (celtic\u0103 de mare)1 priz\u0103 de piper negru1 lingur\u0103 de ulei de m\u0103sline extravirgin\t\n\t\n\t\tT\u0103ia\u021bi ceapa \u00een rondele sub\u021biri.G\u0103ti\u021bi rondelele \u00een ulei, \u00een tigaie, timp de cel pu\u021bin 10 minute, la foc mediu, pentru a le carameliza. A\u0219adar, dureaz\u0103 mult mai mult dec\u00e2t atunci c\u00e2nd c\u0103li\u021bi pur \u0219i simplu ceapa p\u00e2n\u0103 devine translucid\u0103!\u00centre timp, t\u0103ia\u021bi sfecla \u0219i ro\u0219iile (bine coapte, tot pentru dulcea\u021b\u0103).Ad\u0103uga\u021bi-le c\u00e2nd ceapa este gata. \u00cempreun\u0103 cu supa de baz\u0103 \u0219i un strop de sm\u00e2nt\u00e2n\u0103. Mai g\u0103ti\u021bi \u00eenc\u0103 vreo 2 minute.Ad\u0103uga\u021bi 2 m\u00e2ini de frunze de busuioc proasp\u0103t, precum \u0219i sare \u0219i piper dup\u0103 gust. Pasa\u021bi cu blenderul vertical.La servire, decora\u021bi \u00een farfurie cu un strop de sm\u00e2nt\u00e2n\u0103 \u0219i frunze de busuioc.\t\n\t\n\t\tEu folosesc sfecl\u0103 prefiart\u0103 (disponibil\u0103 \u0219i \u00een variant\u0103 bio).\nPentru o textur\u0103 cremoas\u0103, folosi\u021bi de preferin\u021b\u0103 o sm\u00e2nt\u00e2n\u0103 fermentat\u0103 din ov\u0103z sau o sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit din ov\u0103z. Aproape fiecare variant\u0103 con\u021bine adaosuri diferite, a\u0219a c\u0103 alege\u021bi ceva potrivit pentru intoleran\u021bele voastre alimentare. Aten\u021bie: nu toate sm\u00e2nt\u00e2nile din ov\u0103z sunt garantate f\u0103r\u0103 gluten. Pentru o variant\u0103 cu con\u021binut sc\u0103zut\/moderat de carbohidra\u021bi \u0219i paleo, alege\u021bi un produs pe baz\u0103 de migdale.\nUstensile: oal\u0103 pentru sup\u0103, tigaie mic\u0103 f\u0103r\u0103 PFAS, blender vertical.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=180897"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/180897\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178603"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=180897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=180897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=180897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}