{"id":181532,"title":"Hollandez soslu ku\u015fkonmaz \u00e7orbas\u0131","modified":"2026-10-03T06:47:42+02:00","plain":"Hollandez soslu ku\u015fkonmaz \u00e7orbas\u0131: s\u00fcz\u00fclm\u00fc\u015f ku\u015fkonmaz ha\u015flama suyunun blenderda haz\u0131rlanan hollandez sosla ba\u011fland\u0131\u011f\u0131, unsuz ve kremas\u0131z bir \u00e7orba.\n\n\n\nBir miktar limon, s\u0131cak tereya\u011f\u0131n\u0131n lezzetini canland\u0131r\u0131r; ince k\u0131y\u0131lm\u0131\u015f otlar kaseye ho\u015f bir koku verir, ku\u015fkonmaz ise \u00e7orba suyuna hafif ve yumu\u015fak bir sebze aromas\u0131 katar. Bu \u00e7orban\u0131n temelini, el blender\u0131yla haz\u0131rlanan hollandez sosla zenginle\u015ftirilmi\u015f, s\u00fcz\u00fclm\u00fc\u015f ku\u015fkonmaz ha\u015flama suyu olu\u015fturur; un ve krema kullanmadan p\u00fcr\u00fczs\u00fcz bir k\u0131vam elde edilir. 4 porsiyon i\u00e7in toplam 30 dakika ay\u0131r\u0131n; bir derin tencere, uzun ve dar bir kap ile bir el blender\u0131 yeterlidir. Bu tarifi keto \u00e7orbalar\u0131m ve salatalar\u0131m aras\u0131nda bulabilirsiniz.\n\n\n\nHollandez soslu ku\u015fkonmaz \u00e7orbas\u0131 nedir?\n\n\n\nHollandez ifadesi, kullan\u0131lan tekni\u011fi belirtir: \u00e7orba suyu hollandez sosla ba\u011flan\u0131r. \u00c7orba ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 korur ve p\u00fcr\u00fczs\u00fcz bir doku kazan\u0131r. Ku\u015fkonmazlar b\u00fct\u00fcn olarak ha\u015flan\u0131r ve aroman\u0131n b\u00fcy\u00fck k\u0131sm\u0131 ha\u015flama suyunda kal\u0131r. Temel i\u00e7in 500 ila 750 g ku\u015fkonmaz\u0131n ha\u015fland\u0131\u011f\u0131 sudan 1 litre kullan\u0131l\u0131r; soyulan kabuklar ve kesilen dip k\u0131s\u0131mlar suda bekletilerek lezzetlerini verir, ard\u0131ndan s\u00fcz\u00fclerek \u00e7\u0131kar\u0131l\u0131r. 1 litreye uygun miktarda eklenen toz bulyon, di\u011fer \u00e7orbalarda ve et sular\u0131nda oldu\u011fu gibi tuz, dolgunluk ve g\u00f6vde kazand\u0131r\u0131r.\n\n\n\nBa\u011flay\u0131c\u0131 sos i\u00e7in 6 yumurta sar\u0131s\u0131, bir limonun suyu ve 300 g eritilmi\u015f tereya\u011f\u0131 veya sade ya\u011f kullan\u0131l\u0131r. Bunlar uzun bir kapta el blender\u0131yla koyula\u015f\u0131p renkleri a\u00e7\u0131lana kadar \u00e7\u0131rp\u0131l\u0131r; ard\u0131ndan biraz s\u0131cak \u00e7orba suyuyla inceltilir ve \u00e7orbaya birka\u00e7 seferde eklenir. Em\u00fclsiyonun bozulmamas\u0131 ve yumurta sar\u0131lar\u0131n\u0131n p\u0131ht\u0131la\u015fmamas\u0131 i\u00e7in \u00e7orba suyu s\u0131cak olmal\u0131, ancak asla kaynamamal\u0131d\u0131r. Serviste, ayr\u0131lm\u0131\u015f 2 ku\u015fkonmaz par\u00e7alara b\u00f6l\u00fcnerek doku katar; taze frenk so\u011fan\u0131 ve maydanoz ise ferah bir ot aromas\u0131 verir.\n\n\n\nAyn\u0131 konuda: Pancar salatas\u0131.\n\n\n\nTarifin temel mant\u0131\u011f\u0131\n\n\n\nBu tarif, kaliteli malzemelerden kalanlar\u0131 de\u011ferlendirir. Ku\u015fkonmazlar ha\u015fland\u0131ktan sonra, \u00f6zellikle kabuklar\u0131 ve dip k\u0131s\u0131mlar\u0131 da i\u00e7inde bekletildiyse, ha\u015flama suyu lezzetini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde korur. Bu suyu d\u00f6kmek yerine s\u00fcz\u00fcyor, lezzetini g\u00fc\u00e7lendiriyor ve hollandez sosla ba\u011fl\u0131yoruz. Ortaya em\u00fclsiyonla ba\u011flanan bir \u00e7orba \u00e7\u0131kar: yumurta sar\u0131lar\u0131 tereya\u011f\u0131n\u0131n sulu fazda kararl\u0131 kalmas\u0131n\u0131 sa\u011flar, limonun asiditesi ise ya\u011fl\u0131 lezzeti dengeler. Bu yo\u011fun lezzete, yan\u0131nda sunulan k\u0131t\u0131r bir e\u015flik\u00e7i, k\u0131v\u0131rc\u0131k hindiba veya Bel\u00e7ika hindibas\u0131 salatas\u0131 ya da birka\u00e7 ince peynir \u00e7\u0131t\u0131r\u0131 iyi gider.\n\n\n\nAna malzemeler\n\n\n\n1 litre ku\u015fkonmaz ha\u015flama suyu aromatik temeli olu\u015fturur: kabuklar\u0131 ve dip k\u0131s\u0131mlar\u0131 dahil 500 ila 750 g ku\u015fkonmazla haz\u0131rland\u0131\u011f\u0131nda, lif i\u00e7ermeden sebzenin lezzetini ta\u015f\u0131r. 1 litreye uygun miktarda eklenen toz bulyon tuzluluk, umami ve daha belirgin bir lezzet katar; tuz, \u015feker, ni\u015fasta ve alerjenler a\u00e7\u0131s\u0131ndan i\u00e7eri\u011fine dikkat edilmelidir. Son anda do\u011franan 2 ha\u015flanm\u0131\u015f ku\u015fkonmaz, sebzenin \u00e7orbadaki varl\u0131\u011f\u0131n\u0131 peki\u015ftirir.\n\n\n\nDe\u011fi\u015fiklik i\u00e7in: Keto avgolemono.\n\n\n\n6 yumurta sar\u0131s\u0131, air fryer\u2019da yumurtal\u0131 krema tatl\u0131s\u0131 gibi baz\u0131 yumurtal\u0131 tariflerde oldu\u011fu gibi em\u00fclsiyonu ve p\u00fcr\u00fczs\u00fcz dokuyu sa\u011flar. Renk almadan eritilen 300 g tereya\u011f\u0131 g\u00f6vde, parlakl\u0131k ve zenginlik katar; tercihen otla beslenen ineklerin s\u00fct\u00fcnden \u00fcretilmi\u015f tereya\u011f\u0131 veya sade ya\u011f kullan\u0131l\u0131r. Tereya\u011f\u0131, tereya\u011fl\u0131 pilavda oldu\u011fu gibi burada da aromatik bir rol \u00fcstlenir. Bir limonun suyu em\u00fclsiyon olu\u015fumuna yard\u0131mc\u0131 olur ve tereya\u011f\u0131n\u0131 dengeler; d\u00fc\u015f\u00fck histaminli bir versiyon i\u00e7in bunun yerine 4 yemek ka\u015f\u0131\u011f\u0131 beyaz sirke veya elma sirkesi kullan\u0131labilir. Taze frenk so\u011fan\u0131 ve maydanoz, ya\u011fl\u0131 bir tabanda etkisini g\u00f6steren frenk so\u011fanl\u0131 tereya\u011f\u0131nda oldu\u011fu gibi koku ve renk katar.\n\n\n\nP\u00fcf noktalar\u0131, k\u0131vam ve servis\n\n\n\nBa\u015far\u0131n\u0131n ilk ad\u0131m\u0131, berrak ve aromatik bir \u00e7orba suyudur: ha\u015flama suyu hemen kullan\u0131labilir veya kabuklarla birlikte bir gece buzdolab\u0131nda saklanabilir; ard\u0131ndan s\u00fcz\u00fcl\u00fcr, toz bulyon eklenir ve kaynat\u0131l\u0131r. Sonras\u0131nda ate\u015f k\u0131s\u0131k tutulur. Tereya\u011f\u0131 renk almadan eritilir; hafif\u00e7e k\u00f6p\u00fcrebilir ancak kahverengile\u015fmemelidir. Uzun bir kapta yumurta sar\u0131lar\u0131n\u0131 limon suyu veya sirkeyle koyula\u015f\u0131p renkleri a\u00e7\u0131lana kadar blenderdan ge\u00e7irin; ard\u0131ndan p\u00fcr\u00fczs\u00fcz, parlak ve p\u00fct\u00fcrs\u00fcz bir sos elde etmek i\u00e7in tereya\u011f\u0131n\u0131 yava\u015f\u00e7a ekleyin.\n\n\n\nBunu da ke\u015ffedin: Keto mantarl\u0131 Tom kha.\n\n\n\nHollandez sosu \u00e7orba suyuna eklemeden \u00f6nce s\u0131cakl\u0131klar\u0131n\u0131 birbirine yakla\u015ft\u0131r\u0131n: sosu biraz s\u0131cak \u00e7orba suyuyla inceltin, ard\u0131ndan kar\u0131\u015ft\u0131rarak kalan suya birka\u00e7 seferde ekleyin; kar\u0131\u015f\u0131m ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 korurken opak ve kadifemsi bir k\u0131vam al\u0131r. 4 kaseye payla\u015ft\u0131r\u0131p ay\u0131rd\u0131\u011f\u0131n\u0131z ku\u015fkonmazlar ve otlarla servis edin; kar\u015f\u0131t bir doku i\u00e7in yan\u0131nda Bel\u00e7ika hindibas\u0131 veya k\u0131v\u0131rc\u0131k hindiba salatas\u0131 sunun. \u00c7orba son anda ba\u011flan\u0131r ve hemen servis edilir; yeniden \u0131s\u0131t\u0131lacaksa k\u0131s\u0131k ate\u015fte, kaynat\u0131lmadan \u0131s\u0131t\u0131lmal\u0131d\u0131r. Yumurta sar\u0131lar\u0131n\u0131n koyula\u015fmas\u0131 tamamen pi\u015ftiklerini garanti etmez; hassas gruplardaki ki\u015filer i\u00e7in past\u00f6rize yumurta sar\u0131s\u0131 kullan\u0131n. Bir porsiyon 2 g net karbonhidrat i\u00e7erir; kullan\u0131lan bulyona g\u00f6re bu miktar yakla\u015f\u0131k 6 g\u2019a kadar \u00e7\u0131kabilir. \u00c7orba, 645 kcal ile enerji a\u00e7\u0131s\u0131ndan zengindir.\n\n\n\nBenzer di\u011fer yemekleri d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\n\n\n\tHollandez soslu ku\u015fkonmaz \u00e7orbas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 litre ku\u015fkonmaz ha\u015flama suyu (500 ila 750 gram ku\u015fkonmaz ha\u015flanarak elde edilmi\u015f)toz bulyon (1 litre i\u00e7in)2 ku\u015fkonmaz (ha\u015flanm\u0131\u015f)6 yumurta sar\u0131s\u0131300 g tereya\u011f\u0131 (otla beslenen ineklerin s\u00fct\u00fcnden) (veya sade ya\u011f)Bir adet limonfrenk so\u011fan\u0131 (taze) (s\u00fcslemek i\u00e7in)maydanoz (taze) (s\u00fcslemek i\u00e7in)D\u00fc\u015f\u00fck histaminli bir versiyon i\u00e7in4 yemek ka\u015f\u0131\u011f\u0131 beyaz sirke veya elma sirkesi (Limon KULLANMAYIN)\t\n\t\n\t\t\u00d6n haz\u0131rl\u0131k500 ila 750 gram ku\u015fkonmaz ha\u015flad\u0131ktan sonra yakla\u015f\u0131k bir litre ha\u015flama suyu elde edilir (kabuklar\u0131 ve u\u00e7 k\u0131s\u0131mlar\u0131 h\u00e2l\u00e2 i\u00e7indeyken). Bu suyu \u00e7orba i\u00e7in hemen kullan\u0131n veya bir gece buzdolab\u0131nda saklay\u0131n. Saklayacaksan\u0131z, ku\u015fkonmazlarla birlikte ha\u015flanan kabuklar\u0131 ve u\u00e7 k\u0131s\u0131mlar\u0131n\u0131 suyun i\u00e7inde b\u0131rak\u0131n.Muhtemelen 2 veya daha fazla ku\u015fkonmaz da ay\u0131rm\u0131\u015fs\u0131n\u0131zd\u0131r: bunlar\u0131 ancak \u00e7orban\u0131n geri kalan\u0131 haz\u0131r oldu\u011funda kullan\u0131n.\u00c7orban\u0131n suyuHa\u015flama suyunu, i\u00e7inde kabuk veya u\u00e7 k\u0131sm\u0131 kalmayacak \u015fekilde s\u00fcz\u00fcn.Ha\u015flama suyunu toz bulyonla birlikte kaynat\u0131n. Ard\u0131ndan oca\u011f\u0131 k\u0131s\u0131n: \u00e7orban\u0131n suyu s\u0131cak olmal\u0131, ancak a\u015f\u0131r\u0131 s\u0131cak olmamal\u0131d\u0131r (i\u00e7me s\u0131cakl\u0131\u011f\u0131n\u0131n biraz \u00fczerinde olmas\u0131 yeterli).Hollandez sosTereya\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck bir tencerede eritin. Biraz k\u00f6p\u00fcrmesine izin verin, ancak kesinlikle kahverengile\u015ftirmeyin. S\u0131cak ve s\u0131v\u0131 kalmas\u0131na dikkat ederek hafif\u00e7e so\u011fumaya b\u0131rak\u0131n.Yumurta sar\u0131lar\u0131n\u0131 aklar\u0131ndan ay\u0131r\u0131n. Aklar\u0131n\u0131 kullanmay\u0131n. Sar\u0131lar\u0131 el blender\u0131n\u0131n kab\u0131na koyun ve limon suyunu veya sirkeyi ekleyin.Yumurta sar\u0131lar\u0131 koyula\u015f\u0131p renkleri a\u00e7\u0131lana kadar kapta el blender\u0131yla \u00e7\u0131rp\u0131n. Ard\u0131ndan \u00e7\u0131rpmaya devam ederek tereya\u011f\u0131n\u0131 yava\u015f\u00e7a ekleyin.Sosa biraz \u00e7orba suyu ekleyin (s\u0131cakl\u0131klar\u0131n\u0131 birbirine yakla\u015ft\u0131rmak i\u00e7in). Ard\u0131ndan sosu \u00e7orba suyuna birka\u00e7 seferde, kar\u0131\u015ft\u0131rarak ekleyin.Ay\u0131rd\u0131\u011f\u0131n\u0131z ku\u015fkonmazlar\u0131 par\u00e7alara kesin. \u00c7orbay\u0131 4 taba\u011fa payla\u015ft\u0131r\u0131n, ard\u0131ndan ku\u015fkonmaz par\u00e7alar\u0131n\u0131 tabaklara da\u011f\u0131t\u0131n. Frenk so\u011fan\u0131 ve maydanozla s\u00fcsleyin.\t\n\t\n\t\tGere\u00e7ler: derin tencere, k\u00fc\u00e7\u00fck tencere ve kase, el blender\u0131.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/181532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=181532"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/181532\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178741"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=181532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=181532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=181532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}