{"id":5697,"date":"2014-12-23T07:56:35","date_gmt":"2014-12-23T05:56:35","guid":{"rendered":"http:\/\/blog.erm.ee\/?p=5697"},"modified":"2014-12-23T07:56:35","modified_gmt":"2014-12-23T05:56:35","slug":"oleks-seal-sada-jalga-kull-siis-saaks-sulti","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=5697","title":{"rendered":"Oleks seal sada jalga, k\u00fcll siis saaks s\u00fclti"},"content":{"rendered":"
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Siret Saar, koguhoidja<\/em><\/p>\n

S\u00fclt kuulub eesti rahvustoitude nimekirja, kuigi sarnast tarretatud lihaleemest toitu valmistatakse ka mujal. Paljudes peredes on see j\u00f5ululaual kohustuslik. Isetehtud s\u00fclt on hea \u2013 aega kulub, aga kui valmis saab, on seda vaeva v\u00e4\u00e4rt.<\/p>\n

\"031704_ERM_Fk_2603_3\"<\/a>
\nERM Fk 2603:3 Tapetav siga lauda ees oma saatust ootamas. Palamuse khk Visusti k. Foto Art Leete 1997. <\/em><\/p>\n

J\u00e4rgnevalt kaks s\u00fcldi valmistamise \u00f5petust.<\/span><\/p>\n

Mari Paade: \u201ePanti vesi patta, sis s\u00fcldiliha sisse: p\u00e4\u00e4d ja jalga ja s\u00e4llaliha kah. M\u00f5ni pand kopsu kah ja magunahka. Kiil ka pantti, keele liha om s\u00fcldi sehen \u00e4\u00e4. Aga p\u00e4\u00e4 ja jala pidiv\u00e4 olema, muidu s\u00fclt ess \u00fcibu \u2013 p\u00e4\u00e4 ja jala \u00e4ste \u00fcibuva.
\n\u00dcteldi et, keedame puul p\u00e4\u00e4d ja kaits jalga \u00e4r\u00e4, puul p\u00e4\u00e4d j\u00e4\u00e4b t\u00f5nnisep\u00e4ev\u00e4s. Kae t\u00f5nnisep\u00e4ev\u00e4n n\u00e4nna siga p\u00e4iv\u00e4 taivade \u00e4r\u00e4. \u00dctledi ,et ku t\u00f5nnisep\u00e4evan niipallu p\u00e4iv\u00e4 pastap, ku miis obese selg\u00e4 saab karata, sis saab suvel aina tet\u00e4. Aga kui pilve om, sis om vihmane aenaaig.
\nLiha olli v\u00e4h\u00e4mb\u00e4s t\u00fckkes l\u00f5egutu. Ku kiim\u00e4 l\u00e4its, sis v\u00f5eti kulbiga vatt p\u00e4\u00e4ld \u00e4r\u00e4, panti pipard ja luubrilehte ka sisse ja lasti kivv\u00e4. Niikavva keedeti, ku liha luu k\u00fcllest valla tulli. Sis olli pehme. Sis v\u00f5eti kulbiga paast v\u00e4ll\u00e4, t\u00f5steti ummiku sisse liha ja l\u00f5eguti peenikeses, luu v\u00f5eti seest v\u00e4ll\u00e4.
\nSis kallati paast tu liim anumade ja paap\u00f5hjast puhasteid luu ja priigi, anti penile. N\u00fc\u00fcd valeti puhas selge liim patta ja kallati tu peenikeseks l\u00f5egutu liha sisse, aeti kiim\u00e4. Ku keenu olli, sis t\u00f5steti anuma sisse, kas kaussi ehk ummikede. Seitse puutse kaosi olliva, kutsuti l\u00f5hmussetse kaosi. Sis panti s\u00fclt k\u00fclma kambrede \u00fcibuma. \u00c4r\u00e4 \u00fcibusi, s\u00fc\u00fcdi. M\u00f5ni v\u00f5tt leib\u00e4 k\u00f5rvale, m\u00f5ni sei s\u00fclti kartuldega.\u201c<\/em><\/p>\n

(ERM EA 117 lk 512\u2013513. Kogunud Hella Keem N\u00f5o khk 1957. ja 1958. a. Informant Mari Paade Tamsa k\u00fclast, 93 a vana.)<\/em><\/p>\n

Ja s\u00fcldiretsept kolleeg Kadri emalt.<\/span><\/p>\n

Koostisained<\/span>:<\/span>
\n3 kooti
\n2\u20133 jalga
\n2 koorega sibulat
\n3 porgandit
\nPipart ja v\u00fcrtsi
\nSoola
\nLoorberit<\/span><\/p>\n

Protsess<\/span><\/span>:
\nKoodid ja jalad k\u00fclma veega keema lasta. (Selge s\u00fcldi saamiseks) vaht \u00e4ra korjata. Lisada sibulad ja porgandid, pipar, v\u00fcrts ja sool. Loorber lisada keemise l\u00f5pupoole. Keeta u 3 h tasasel tulel.
\nPeale keetmist t\u00f5sta liha vahukulbiga potist v\u00e4lja. Leemel lasta seista, siis kerkib rasv pinnale, mille saab pealt \u00e4ra korjata, leem kurnata. Liha t\u00fckeldada ja kurnatud leemega uuesti keema lasta, lisada porgandit\u00fckid. Kallata kaussidesse jahtuma.<\/span><\/p>\n

\"064269_ERM_Fk_2905_341\"<\/a>
\nERM Fk 2905:341 <\/em>Naised k\u00f6\u00f6gilaua taga s\u00fclti l\u00f5ikumas.1980ndad.<\/em><\/p>\n

\"308558_ERM_Fk_2942_286\"<\/a>
\nERM Fk 2942:286 <\/em>Mees liha l\u00f5ikamas. U 1975. a.<\/em><\/p>\n

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Siret Saar, koguhoidja S\u00fclt kuulub eesti rahvustoitude nimekirja, kuigi sarnast tarretatud lihaleemest toitu valmistatakse ka mujal. Paljudes peredes on see j\u00f5ululaual kohustuslik. Isetehtud s\u00fclt on hea \u2013 aega kulub, aga kui valmis saab, on seda vaeva v\u00e4\u00e4rt. ERM Fk 2603:3 Tapetav siga lauda ees oma saatust ootamas. Palamuse khk Visusti k. Foto Art Leete 1997.…<\/p>\n","protected":false},"author":1,"featured_media":5698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-5697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-museaal"],"yoast_head":"\nOleks seal sada jalga, k\u00fcll siis saaks s\u00fclti - Eesti Rahva Muuseumi ajaveeb<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.erm.ee\/?p=5697\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oleks seal sada jalga, k\u00fcll siis saaks s\u00fclti - Eesti Rahva Muuseumi ajaveeb\" \/>\n<meta property=\"og:description\" content=\"Siret Saar, koguhoidja S\u00fclt kuulub eesti rahvustoitude nimekirja, kuigi sarnast tarretatud lihaleemest toitu valmistatakse ka mujal. 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