{"id":191183,"title":"Sup\u0103 cu varz\u0103 kale \u0219i rasol de vit\u0103","modified":"2026-10-10T15:41:47+02:00","plain":"O sup\u0103 cu varz\u0103 kale \u0219i rasol de vit\u0103, cu o baz\u0103 de sup\u0103 f\u0103cut\u0103 \u00een cas\u0103, fiart\u0103 \u00eendelung la foc mic cu oase cu m\u0103duv\u0103, ienup\u0103r \u0219i dafin.\n\n\n\nRasolul rumenit \u00een unt, boabele de ienup\u0103r \u0219i dafinul umplu buc\u0103t\u0103ria de arome cu mult \u00eenainte de servire. \u00cen bol, carnea se desface \u00een fibre fragede, zeama are consisten\u021b\u0103, iar varza kale r\u0103m\u00e2ne u\u0219or ferm\u0103 la mestecat. Aceast\u0103 sup\u0103 cu varz\u0103 kale are la baz\u0103 o sup\u0103 de vit\u0103 f\u0103cut\u0103 \u00een cas\u0103, la care se adaug\u0103 ceap\u0103, morcov \u0219i \u021belin\u0103 apio, precum \u0219i pu\u021bin\u0103 past\u0103 concentrat\u0103 de ro\u0219ii. Baza de sup\u0103 face aproape toat\u0103 treaba, iar etapa final\u0103 este rapid\u0103.\n\n\n\nRasol \u0219i oase cu m\u0103duv\u0103, \u00een varianta filipinez\u0103 : bulalo.\n\n\n\nCe este supa cu varz\u0103 kale ?\n\n\n\nEste o sup\u0103 de vit\u0103 preg\u0103tit\u0103 \u00een dou\u0103 etape. Mai \u00eent\u00e2i se face o baz\u0103 de sup\u0103 de cas\u0103, cu rasol condimentat \u0219i rumenit \u00een unt, oase cu m\u0103duv\u0103, ceap\u0103 ro\u0219ie, boabe de ienup\u0103r, dafin, rozmarin \u0219i salvie. Apoi se adaug\u0103 ceap\u0103, morcov \u0219i \u021belin\u0103 apio c\u0103lite, pu\u021bin\u0103 past\u0103 concentrat\u0103 de ro\u0219ii, carnea desprins\u0103 de pe os \u0219i, la final, varza kale.\n\n\n\nKale, sau varza kale, este o varz\u0103 cu frunze cre\u021be care nu formeaz\u0103 c\u0103p\u0103\u021b\u00e2n\u0103, cu frunze groase \u0219i nervurate, cam tari c\u00e2nd sunt crude ; prin fierbere, se fr\u0103gezesc, p\u0103str\u00e2ndu-\u0219i totu\u0219i textura. Rasolul de vit\u0103 este o bucat\u0103 bogat\u0103 \u00een colagen : fiert la foc foarte mic, d\u0103 consisten\u021b\u0103 supei, care aproape se \u00eencheag\u0103 la rece, \u0219i o carne care se desface u\u0219or \u00een f\u00e2\u0219ii.\n\n\n\n\u00cen tradi\u021bia supelor fierte la foc mic\n\n\n\nAceast\u0103 sup\u0103 urmeaz\u0103 principiul supelor fierte \u00eendelung la foc mic, \u00een spiritul acelor supe \u0219i supe de baz\u0103 rustice care valorific\u0103 din plin oasele, buc\u0103\u021bile bogate \u00een gelatin\u0103 \u0219i legumele de baz\u0103. Gustul se dezvolt\u0103 timp de ore \u00eentregi \u00een jurul rasolului, al oaselor cu m\u0103duv\u0103 \u0219i al ingredientelor aromatice, \u00eenainte de o etap\u0103 final\u0103 rapid\u0103, cu legume proasp\u0103t t\u0103iate. Zeama r\u0103m\u00e2ne elementul central al preparatului.\n\n\n\nIngredientele principale\n\n\n\nPentru dou\u0103 persoane, sunt necesare 3 p\u00e2n\u0103 la 4 oase cu m\u0103duv\u0103 \u0219i 1 bucat\u0103 de rasol de vit\u0103, sau 2 dac\u0103 sunt mici ori au pu\u021bin\u0103 carne. Oasele dau un gust rotund \u0219i o textur\u0103 catifelat\u0103, iar \u00een supa strecurat\u0103 se poate ad\u0103uga \u0219i pu\u021bin\u0103 m\u0103duv\u0103, dup\u0103 gust. Rasolul furnizeaz\u0103 colagenul, care se transform\u0103 treptat \u00een gelatin\u0103, precum \u0219i carnea care se pune \u00eenapoi \u00een sup\u0103. Dou\u0103 linguri de sup\u0103 de oase pudr\u0103 intensific\u0103 gustul ; aten\u021bie la sare, deoarece, pe m\u0103sur\u0103 ce supa scade, gustul condimentelor se concentreaz\u0103.\n\n\n\nO alt\u0103 sup\u0103 de vit\u0103 fiart\u0103 \u00eendelung la foc mic : galbitang, din Coreea.\n\n\n\nPentru aromatizarea supei se folosesc 5 boabe de ienup\u0103r, care dau o not\u0103 lemnoas\u0103 \u0219i u\u0219or piperat\u0103, 2 foi de dafin, 2 cepe ro\u0219ii t\u0103iate \u00een buc\u0103\u021bi mari, o linguri\u021b\u0103 de rozmarin \u0219i una de salvie uscat\u0103. Rasolul se condimenteaz\u0103 cu o jum\u0103tate de linguri\u021b\u0103 de boia, un praf de piper negru \u0219i un praf de sare roz de Himalaya sau de sare de mare celtic\u0103, apoi se rumene\u0219te \u00een unt din lapte de la vaci hr\u0103nite cu iarb\u0103. Untul poate fi \u00eenlocuit cu ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic. Fierberea \u00eencepe cu 1 litru de ap\u0103 fierbinte, care se completeaz\u0103 dac\u0103 scade prea mult prin evaporare.\n\n\n\n\u00cen etapa final\u0103, 100 g de morcov aduc dulcea\u021b\u0103 \u0219i culoare, 100 g de \u021belin\u0103 apio dau o prospe\u021bime aromat\u0103, iar 2 cepe \u00een\u0103bu\u0219ite formeaz\u0103 o baz\u0103 dulceag\u0103. Jum\u0103tate dintr-o conserv\u0103 mic\u0103 de past\u0103 concentrat\u0103 de ro\u0219ii d\u0103 profunzime gustului \u0219i coloreaz\u0103 zeama. Cele 100 g de varz\u0103 kale completeaz\u0103 supa cu o not\u0103 vegetal\u0103 distinct\u0103.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nTotul depinde de fierberea domoal\u0103. Fierberea \u00een clocote mari tulbur\u0103 supa \u0219i \u00eempr\u0103\u0219tie gr\u0103simea, \u00een timp ce fierberea lent\u0103, timp de 6 p\u00e2n\u0103 la 24 de ore, fr\u0103geze\u0219te carnea \u0219i extrage gelatina. Trebuie s\u0103 r\u0103m\u00e2n\u0103 aproximativ o jum\u0103tate de litru de zeam\u0103, sau pu\u021bin mai mult ; se \u00eendep\u0103rteaz\u0103 apoi stratul sub\u021bire de gr\u0103sime cu spumiera, se desprinde carnea de pe os, se strecoar\u0103 zeama prin sit\u0103 \u0219i se pune carnea \u00eenapoi, \u00eempreun\u0103 cu pu\u021bin\u0103 m\u0103duv\u0103, dup\u0103 gust. Etapa final\u0103 este rapid\u0103 : ceapa se c\u0103le\u0219te \u00een pu\u021bin unt, se adaug\u0103 morcovul \u0219i \u021belina, pasta concentrat\u0103 de ro\u0219ii se \u00eenc\u0103lze\u0219te scurt, apoi se toarn\u0103 zeama \u00eempreun\u0103 cu carnea, desprinz\u00e2nd depunerile rumenite de pe fundul vasului, iar varza kale se adaug\u0103 \u0219i se mai fierbe aproximativ 15 minute.\n\n\n\nPentru o sup\u0103 de vit\u0103 mai picant\u0103, b\u00fan b\u00f2 Hu\u1ebf.\n\n\n\nLa frigider, zeama se poate \u00eenchega : este efectul normal al gelatinei. Supa se p\u0103streaz\u0103 2 p\u00e2n\u0103 la 3 zile la rece sau se congeleaz\u0103 \u00een por\u021bii, apoi se re\u00eenc\u0103lze\u0219te amestec\u00e2nd p\u00e2n\u0103 c\u00e2nd este bine fierbinte, inclusiv carnea. Se m\u0103n\u00e2nc\u0103 simpl\u0103 sau cu p\u00e2ine. Fiecare por\u021bie con\u021bine 35 g de carbohidra\u021bi ne\u021bi.\n\n\n\n\n\n\tSup\u0103 cu varz\u0103 kale \u0219i rasol de vit\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSup\u0103 de baz\u0103 \u0219i carne3 \u00e0 4 buc\u0103\u021bi de os cu m\u0103duv\u01031 rasol (2 dac\u0103 sunt mici sau au pu\u021bin\u0103 carne)2 linguri de sup\u0103 de oase pudr\u01035 boabe de ienup\u0103r2 foi de dafin2 cepe ro\u0219ii1 linguri\u021b\u0103 de rozmarin1 linguri\u021b\u0103 de salvie (uscat\u0103)0.5 linguri\u021b\u0103 de boia (pudr\u0103)Un praf de piper negruUn praf de sare (roz de Himalaya sau sare de mare celtic\u0103)unt ((din lapte de la vaci hr\u0103nite cu iarb\u0103), pentru g\u0103tit)Ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (ca alternativ\u0103)1 litru de ap\u0103 (fierbinte, mai adaug\u0103 dac\u0103 r\u0103m\u00e2ne foarte pu\u021bin\u0103)Sup\u0103100 g de morcov100 g de tije de \u021belin\u01032 cepe0.5 conserv\u0103 mic\u0103 de past\u0103 concentrat\u0103 de ro\u0219ii100 g de varz\u0103 kaleunt ((din lapte de la vaci hr\u0103nite cu iarb\u0103), pentru g\u0103tit)Ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (ca alternativ\u0103, pentru g\u0103tit)\t\n\t\n\t\tCondimenteaz\u0103 rasolul cu boia pudr\u0103, piper \u0219i sare. Rumene\u0219te-l \u00een unt. Dup\u0103 ce s-a rumenit pe ambele p\u0103r\u021bi, toarn\u0103 apa (fierbinte !) peste el. De obicei, \u00eencep cu un litru, pentru c\u0103 o bun\u0103 parte se mai evapor\u0103.Adaug\u0103 supa pudr\u0103, ceapa t\u0103iat\u0103 \u00een buc\u0103\u021bi mari, rozmarinul, salvia, dafinul \u0219i boabele de ienup\u0103r. Las\u0103 s\u0103 fiarb\u0103 \u00eencet, la foc mic. Cel pu\u021bin vreo 6 ore, dar de preferat o zi \u00eentreag\u0103. Mai adaug\u0103 ap\u0103 \u00een timpul fierberii, dac\u0103 este nevoie. Ar trebui s\u0103 r\u0103m\u00e2n\u0103 aproximativ o jum\u0103tate de litru de sup\u0103 de baz\u0103 sau doar pu\u021bin mai mult.\u00cendep\u0103rteaz\u0103 stratul sub\u021bire de gr\u0103sime de la suprafa\u021ba supei cu o spumier\u0103.Desprinde carnea de pe osul rasolului. Strecoar\u0103 supa printr-o sit\u0103. Pune carnea \u00eenapoi \u00een sup\u0103. Adaug\u0103 \u0219i pu\u021bin\u0103 m\u0103duv\u0103, dup\u0103 gust. Las\u0103 totul deoparte pentru moment.Taie ceapa, morcovul \u0219i tijele de \u021belin\u0103 \u00een buc\u0103\u021bi mici. C\u0103le\u0219te scurt ceapa \u00een pu\u021bin unt.Dup\u0103 c\u00e2teva minute, adaug\u0103 morcovul \u0219i tijele de \u021belin\u0103. Mai c\u0103le\u0219te c\u00e2teva minute.Adaug\u0103 pasta concentrat\u0103 de ro\u0219ii \u0219i c\u0103le\u0219te-o scurt \u00eempreun\u0103 cu restul ingredientelor.Stinge cu supa de baz\u0103 \u00eempreun\u0103 cu carnea. Adaug\u0103 varza kale \u0219i mai las\u0103 s\u0103 fiarb\u0103 un sfert de or\u0103.\t\n\t\n\t\tUstensile : oal\u0103 de sup\u0103, strecur\u0103toare sau sit\u0103, spumier\u0103, cu\u021bit mic.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191183","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=191183"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191183\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/190889"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}