{"id":4010,"date":"2026-07-28T16:34:12","date_gmt":"2026-07-28T16:34:12","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/teleca-juha-con-carne-affumicata\/"},"modified":"2026-07-28T16:34:12","modified_gmt":"2026-07-28T16:34:12","slug":"teleca-juha-con-carne-affumicata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/teleca-juha-con-carne-affumicata\/","title":{"rendered":"Tele\u0107a juha con carne affumicata"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat{\n  --tsh-paper:#fff;--tsh-paper-warm:#fffdf9;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;--tsh-line-strong:#d8cbb9;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;\n  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font-size:16px;line-height:1.72;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat *,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat *::before,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat *::after{box-sizing:border-box}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat :where(h2,h3,h4,p,figure,figcaption,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat :where(img){display:block;max-width:100%}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat :where(a){color:var(--tsh-gold-deep);text-underline-offset:.18em}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat :where(a:focus-visible,summary:focus-visible){outline:3px 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.tsh-practical-card p,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card li{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,390px),1fr));gap:15px}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card h4{position:relative;padding:16px 19px 14px 23px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf6ed,#fff);color:var(--tsh-ink);font-size:16px;font-weight:780;line-height:1.35}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;background:var(--tsh-sage)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card ul{list-style:none}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card li{display:grid;grid-template-columns:minmax(88px,auto) minmax(0,1fr);gap:13px;align-items:start;padding:12px 18px;border-bottom:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:14px;line-height:1.52}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;font-variant-numeric:tabular-nums}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-note-grid{margin-top:15px;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr))}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-note{position:relative;min-width:0;padding:17px 18px;padding-inline-start:51px;border:1px solid var(--tsh-line);border-radius:14px;background:#fbfaf7;color:var(--tsh-copy);font-size:13.5px;line-height:1.6}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-style:italic}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-note strong{color:var(--tsh-ink)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stages{display:grid;gap:15px}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card{--stage-tone:#8a590c;--stage-bg:#fbf4e8;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card:nth-child(2){--stage-tone:#176745;--stage-bg:#edf7f1}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card:nth-child(3){--stage-tone:#285c9d;--stage-bg:#eef4fc}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-head{display:grid;grid-template-columns:auto minmax(0,1fr) auto;gap:13px;align-items:center;padding:16px 18px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,var(--stage-bg),#fff 88%)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border-radius:12px;background:var(--stage-tone);color:#fff;font-size:12px;font-weight:860}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;line-height:1.3}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-time{padding:6px 10px;border:1px solid var(--tsh-line);border-radius:999px;background:#fff;color:var(--stage-tone);font-size:11.5px;font-weight:780;white-space:nowrap}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-step-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,400px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-step{position:relative;display:grid;grid-template-columns:38px minmax(0,1fr);gap:13px;min-width:0;padding:20px;background:#fff}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-step-no{display:grid;width:36px;height:36px;place-items:center;border-radius:11px;background:var(--stage-tone);color:#fff;font-size:11.5px;font-weight:860}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.34}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-step p{color:var(--tsh-copy);font-size:13.8px;line-height:1.65}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:9px;padding:5px 9px;border:1px solid #c8dfd2;border-radius:999px;background:#eff8f3;color:#115b3a;font-size:11.5px;font-weight:780;line-height:1.38}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-cue::before{content:\"\u2713\";font-size:10px;font-weight:900}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr))}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control:nth-child(2)::before{background:var(--tsh-blue)} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control:nth-child(3)::before{background:var(--tsh-sage)} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control:nth-child(4)::before{background:var(--tsh-violet)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;text-transform:uppercase}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;line-height:1.18}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-control p{margin-top:8px}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:#fbf8f2;text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;text-align:start;text-transform:uppercase}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table th:nth-child(1){width:24%} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table th:nth-child(2),#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table th:nth-child(3){width:38%}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table td:last-child,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table th:last-child{border-inline-end:0}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card:nth-child(2)::before{background:var(--tsh-sage)} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card:nth-child(3)::before{background:var(--tsh-blue)} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card:nth-child(4)::before{background:var(--tsh-violet)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card ul,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));align-items:start}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq{min-width:0;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq summary{list-style:none;cursor:pointer} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq-answer{border-top:1px solid var(--tsh-line)} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;text-transform:uppercase}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;font-variant-numeric:tabular-nums}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close{position:relative;overflow:hidden;padding:clamp(25px,3.4vw,38px);border:1px solid #31413c;border-radius:21px;background:radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));box-shadow:var(--tsh-shadow)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;line-height:1.34}\n#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n@media (min-width:901px){\n  #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1} 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.tsh-card,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-masthead,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-title-wrap,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-card-head,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-kicker,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-quote,#recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-copy{color:#000!important} #recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n}\n\n<\/style>\n<section id=\"recipe-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-describedby=\"recipe-summary-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Vitello tenero \u00b7 Nota affumicata controllata<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><span class=\"tsh-title-main\"><b>Tele\u0107a juha con carne affumicata<\/b>,<\/span>\n        <span class=\"tsh-title-accent\">brodo croato di vitello, suho meso, carote e tagliolini sottili<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Questa tele\u0107a juha cuoce vitello con una piccola quantit\u00e0 di suho meso gi\u00e0 stagionato e affumicato. Il sale viene regolato soltanto alla fine, cos\u00ec il brodo resta equilibrato e conserva una nota di fumo senza diventare pesante.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\">\n<li>Primo piatto<\/li>\n<li>Cucina croata<\/li>\n<li>Sobbollitura lenta<\/li>\n<li>Facile<\/li>\n<\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Teleca-juha-sa-suhim-mesom-\u2014-Croatian-Veal-Broth-with-Smoked-Cured-Meat-3.webp\" alt=\"Fondina larga di tele\u0107a juha con tagliolini, vitello, fetta di suho meso e carote, con cucchiaio e piatto vuoto sullo sfondo\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Il suho meso deve profumare il brodo senza dominarlo; il liquido \u00e8 limpido e il vitello si taglia facilmente con il cucchiaio.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tempi, resa e stima nutrizionale\">\n<div class=\"tsh-fact\"><dt>Resa<\/dt><dd>8 porzioni<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>25 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>2 h 20 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Ammollo e riposo<\/dt><dd>30 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Tempo totale<\/dt><dd>3 h 15 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 340 kcal<\/dd><\/div>\n<\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\">\n<a href=\"#panoramica-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Panoramica<\/a>\n<a href=\"#ingredienti-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Ingredienti<\/a>\n<a href=\"#preparazione-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Preparazione<\/a>\n<a href=\"#controlli-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Controlli e correzioni<\/a>\n<a href=\"#pratica-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Servizio e conservazione<\/a>\n<a href=\"#faq-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Domande frequenti<\/a>\n<a href=\"#nutrizione-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Valori nutrizionali<\/a>\n<\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"panoramica-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, gusto e tecnica<\/p><h3 id=\"panoramica-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Un brodo di vitello in cui il fumo resta una nota, non il sapore unico<\/h3><p class=\"tsh-head-copy\">La carne affumicata \u00e8 pi\u00f9 salata e concentrata del vitello: ammollo breve e dosaggio ridotto permettono di controllare il brodo.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\">\n<p>Tele\u0107a juha significa zuppa o brodo di vitello. In alcune cucine domestiche croate una piccola quantit\u00e0 di carne secca e affumicata viene aggiunta per dare profondit\u00e0, soprattutto nelle preparazioni invernali. Non \u00e8 una formula unica: il tipo di suho meso, la sua salinit\u00e0 e il rapporto con il vitello cambiano da produttore a produttore. Questa versione usa un prodotto gi\u00e0 stagionato e pronto al consumo acquistato da una fonte affidabile.<\/p>\n<p>Il suho meso viene sciacquato e lasciato in acqua fredda per trenta minuti. L\u2019obiettivo non \u00e8 eliminare tutto il carattere affumicato, ma rimuovere sale superficiale e rendere pi\u00f9 prevedibile la sapidit\u00e0. Il vitello con osso porta collagene e dolcezza; la carne affumicata, usata in quantit\u00e0 molto inferiore, sostiene il profumo.<\/p>\n<p>La scelta del pezzo affumicato determina il sale finale. Una costola o un piccolo pezzo di manzo affumicato cede sapore pi\u00f9 lentamente di fettine sottili; prodotti molto asciutti possono richiedere un ammollo pi\u00f9 lungo. L\u2019acqua di ammollo viene scartata e non entra nella zuppa. Il vitello deve avere osso e una quota moderata di collagene, come stinco o spalla, cos\u00ec il brodo acquista corpo senza bisogno di dadi o addensanti. Le verdure vengono tagliate grandi, perch\u00e9 devono profumare il liquido e poter essere rimosse senza sfaldarsi.<\/p>\n<p>La sapidit\u00e0 va letta anche dopo il raffreddamento, quando il gusto affumicato pu\u00f2 apparire pi\u00f9 intenso. Se il brodo viene preparato in anticipo, la regolazione finale del sale avviene durante il riscaldamento, non prima della notte in frigorifero. Gli avanzi vengono divisi in contenitori bassi entro due ore. Nel servizio successivo brodo e carni raggiungono almeno 74 \u00b0C; i tagliolini freschi vengono lessati separatamente, cos\u00ec ogni fondina conserva consistenza e quantit\u00e0 di liquido corrette.<\/p>\n<\/div>\n<div class=\"tsh-prose\">\n<p>La cottura parte in acqua fredda e prosegue a leggero fremito. Schiumare prima di aggiungere le verdure limita la torbidit\u00e0. Carota, sedano rapa, radice di prezzemolo e porro entrano dopo quaranta minuti, abbastanza tardi da non dissolversi completamente. Il sale non viene aggiunto all\u2019inizio: il suho meso ne rilascia una quantit\u00e0 difficile da stimare.<\/p>\n<p>Dopo circa due ore il vitello deve essere tenero e la carne affumicata morbida ma ancora affettabile. Il brodo viene filtrato, il grasso in eccesso rimosso e la sapidit\u00e0 regolata solo allora. I tagliolini cuociono separatamente, mentre una parte del vitello e del suho meso viene tagliata in porzioni piccole e rimessa nelle fondine. Il piatto resta cos\u00ec pi\u00f9 sostanzioso di un brodo limpido, senza diventare uno stufato.<\/p>\n<p>Il servizio mantiene separate tre consistenze: brodo filtrato, tagliolini appena cotti e carne tagliata in bocconi. Se tutto rimane nella stessa pentola, la pasta assorbe il liquido, il suho meso continua a rilasciare sale e il vitello si sfibra. Una piccola quantit\u00e0 di carota pu\u00f2 tornare nelle fondine per colore e dolcezza, mentre il resto delle verdure pu\u00f2 essere servito a parte. Il prezzemolo viene aggiunto solo al momento, senza lunghe bolliture. La zuppa deve avere un aroma affumicato riconoscibile ma lasciare percepire il gusto delicato del vitello.<\/p>\n<\/div>\n<\/div>\n<div class=\"tsh-callout\" role=\"note\">Assaggiare il brodo prima di aggiungere sale. Due pezzi di suho meso dello stesso peso possono rilasciare quantit\u00e0 di sodio molto diverse.<\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\">\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Suho meso in piccola dose<\/h4><\/div><p>Centottanta grammi profumano tre litri d\u2019acqua senza coprire il vitello.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Sale soltanto alla fine<\/h4><\/div><p>La sapidit\u00e0 si valuta dopo filtraggio e riduzione.<\/p><\/section>\n<section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Pasta separata<\/h4><\/div><p>I tagliolini non assorbono il brodo durante la conservazione.<\/p><\/section>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"ingredienti-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti e quantit\u00e0<\/p><h3 id=\"ingredienti-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Ingredienti per 8 porzioni<\/h3><p class=\"tsh-head-copy\">Ogni quantit\u00e0 \u00e8 riferita alla resa dichiarata; le note indicano stato, qualit\u00e0 o funzione tecnica.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><h4 id=\"ingredient-group-1-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Per il brodo di vitello e suho meso<\/h4><ul>\n<li><span class=\"tsh-amount\">900 g<\/span><span>stinco o spalla di vitello con osso<\/span><\/li>\n<li><span class=\"tsh-amount\">180 g<\/span><span>suho meso di manzo gi\u00e0 stagionato e affumicato<small>Acquistato da un produttore affidabile e pronto al consumo.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">3 l<\/span><span>acqua fredda<\/span><\/li>\n<li><span class=\"tsh-amount\">250 g<\/span><span>carote<\/span><\/li>\n<li><span class=\"tsh-amount\">150 g<\/span><span>sedano rapa<\/span><\/li>\n<li><span class=\"tsh-amount\">120 g<\/span><span>radice di prezzemolo o pastinaca<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>porro piccolo<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>cipolla, tagliata a met\u00e0<\/span><\/li>\n<li><span class=\"tsh-amount\">8<\/span><span>grani di pepe nero<\/span><\/li>\n<li><span class=\"tsh-amount\">1<\/span><span>foglia di alloro<\/span><\/li>\n<li><span class=\"tsh-amount\">0\u20138 g<\/span><span>sale fino<small>Aggiungere solo dopo aver assaggiato il brodo filtrato.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">12 g<\/span><span>prezzemolo fresco<\/span><\/li>\n<\/ul><\/section>\n<section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><h4 id=\"ingredient-group-2-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Per completare<\/h4><ul>\n<li><span class=\"tsh-amount\">200 g<\/span><span>tagliolini sottili all\u2019uovo<\/span><\/li>\n<li><span class=\"tsh-amount\">5 ml<\/span><span>succo di limone<small>Facoltativo, poche gocce per porzione.<\/small><\/span><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"tsh-note-grid\">\n<aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Contiene glutine, uova e sedano. Il suho meso confezionato pu\u00f2 contenere allergeni o additivi dichiarati in etichetta.<\/aside>\n<aside class=\"tsh-note\" role=\"note\"><strong>Sicurezza.<\/strong> Usare soltanto carne affumicata commerciale pronta al consumo. Il brodo deve sobbollire fino a rendere tenero il vitello; gli avanzi vanno riscaldati ad almeno 74 \u00b0C.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"preparazione-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 8 passaggi eseguibili<\/p><h3 id=\"preparazione-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Preparazione ordinata per fasi reali<\/h3><p class=\"tsh-head-copy\">Tempi e segnali di cottura sono riportati nel punto in cui servono, senza separare azioni che appartengono allo stesso gesto.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Preparare e cuocere il brodo<\/h4><span class=\"tsh-stage-time\">circa 2 h 20 min<\/span><\/div>\n<ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Dissalare brevemente<\/h4><p>Sciacquare il suho meso e immergerlo in acqua fredda per 30 minuti. Scolare e tamponare.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Avviare da freddo<\/h4><p>Mettere vitello, suho meso e 3 litri d\u2019acqua in una pentola da 5 litri. Scaldare lentamente e schiumare per 15 minuti quando compaiono i primi fremiti.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Aggiungere aromi e radici<\/h4><p>Unire cipolla, pepe e alloro. Dopo 40 minuti aggiungere carote, sedano rapa, radice di prezzemolo, porro e gambi di prezzemolo.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Sobbollire fino a tenerezza<\/h4><p>Cuocere a 85\u201390 \u00b0C per circa 1 ora e 30 minuti ancora, finch\u00e9 il vitello si separa facilmente dall\u2019osso.<\/p>\n<span class=\"tsh-cue\">Il liquido trema appena e entrambe le carni sono ben calde e tenere.<\/span>\n<\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-stage-head\">\n<span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Filtrare, regolare e servire<\/h4><span class=\"tsh-stage-time\">25 min<\/span><\/div>\n<ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Filtrare e sgrassare<\/h4><p>Togliere carni e carote. Filtrare il brodo, lasciarlo riposare 10 minuti e rimuovere il grasso in eccesso. Assaggiare e aggiungere da 0 a 8 g di sale.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Porzionare le carni<\/h4><p>Disossare il vitello e tagliarne circa 400 g in bocconi. Affettare sottilmente il suho meso; conservare il resto per un altro piatto se la quantit\u00e0 risulta eccessiva.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Cuocere i tagliolini<\/h4><p>Lessare i tagliolini in acqua separata secondo la confezione, scolarli e distribuirli nelle fondine.<\/p>\n<\/div><\/li>\n<li class=\"tsh-step\">\n<span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Completare la zuppa<\/h4><p>Aggiungere vitello, una fetta di suho meso e carote a ogni porzione. Versare il brodo bollente, finire con prezzemolo e, se gradito, poche gocce di limone.<\/p>\n<\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controlli-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"controlli-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e diagnosi<\/p><h3 id=\"controlli-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Punti di controllo e correzioni<\/h3><p class=\"tsh-head-copy\">Le misure confermano il risultato insieme ai segnali visivi, tattili e aromatici descritti nel procedimento.<\/p><\/div>\n<div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\">\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Fremito<\/p><strong>85\u201390 \u00b0C<\/strong><p>Evita che grasso e proteine rendano il brodo torbido.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Sale finale<\/p><strong>0\u20138 g<\/strong><p>La quantit\u00e0 dipende dal suho meso usato.<\/p><\/section>\n<section class=\"tsh-control\"><p class=\"tsh-control-label\">Riscaldamento avanzi<\/p><strong>\u2265 74 \u00b0C<\/strong><p>Portare brodo e carne a temperatura uniforme.<\/p><\/section>\n<\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi comuni, cause probabili e correzioni<\/caption>\n<thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Problema\">Brodo troppo salato<\/td><td data-label=\"Causa probabile\">Carne affumicata molto sapida o sale aggiunto presto.<\/td><td data-label=\"Correzione\">Allungare con acqua calda non salata e usare meno suho meso nel servizio.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Fumo dominante<\/td><td data-label=\"Causa probabile\">Dose eccessiva o prodotto molto intenso.<\/td><td data-label=\"Correzione\">Servire soltanto piccole fette e aumentare il rapporto di brodo e vitello.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Liquido torbido<\/td><td data-label=\"Causa probabile\">Ebollizione forte dopo la schiumatura.<\/td><td data-label=\"Correzione\">Ridurre il calore e filtrare senza comprimere carne e verdure.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Vitello duro<\/td><td data-label=\"Causa probabile\">Tempo insufficiente o taglio magro.<\/td><td data-label=\"Correzione\">Proseguire a fremito finch\u00e9 la forchetta entra senza resistenza.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"pratica-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"pratica-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la preparazione<\/p><h3 id=\"pratica-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Servizio, conservazione e uso pratico<\/h3><p class=\"tsh-head-copy\">Le indicazioni tengono conto della struttura del piatto, della sicurezza e del modo pi\u00f9 utile di organizzare gli avanzi.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Servire come primo piatto sostanzioso. Un\u2019insalata acida o verdure lessate possono seguire senza aggiungere altro sale.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Tenere brodo, pasta e carni separati in frigorifero e consumare entro 3 giorni.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Riscaldamento<\/h4><p>Portare il brodo a ebollizione, aggiungere le carni e raggiungere almeno 74 \u00b0C; unire i tagliolini soltanto nelle fondine.<\/p><\/section>\n<section class=\"tsh-practical-card\"><h4>Preparazione anticipata<\/h4><p>Preparare il brodo il giorno prima. Da freddo \u00e8 pi\u00f9 facile rimuovere il grasso e valutare la sapidit\u00e0.<\/p><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"faq-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dubbi pratici<\/p><h3 id=\"faq-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Domande frequenti su Tele\u0107a juha con carne affumicata<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Che cos\u2019\u00e8 il suho meso?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>\u00c8 carne salata, essiccata e affumicata diffusa in diverse cucine sud-slave. Per questa ricetta serve un prodotto commerciale pronto al consumo.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Si pu\u00f2 usare pancetta affumicata?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>S\u00ec, ma il brodo sar\u00e0 pi\u00f9 grasso. Ridurre la quantit\u00e0 a 120 g e sgrassare con cura dopo il raffreddamento.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Il limone \u00e8 necessario?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. Poche gocce possono alleggerire una porzione molto ricca, ma non vanno aggiunte alla pentola intera.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"nutrizione-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrizione-title-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Valori nutrizionali indicativi<\/h3><p class=\"tsh-head-copy\">Calcolo riferito a 8 porzioni; i valori reali variano con marche, rifilatura, assorbimento e porzionatura.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\">\n<div><dt>Calorie<\/dt><dd>\u2248 340 kcal<\/dd><\/div>\n<div><dt>Carboidrati<\/dt><dd>21 g<\/dd><\/div>\n<div><dt>Proteine<\/dt><dd>34 g<\/dd><\/div>\n<div><dt>Grassi<\/dt><dd>13 g<\/dd><\/div>\n<div><dt>Fibre<\/dt><dd>2 g<\/dd><\/div>\n<div><dt>Sodio<\/dt><dd>910 mg<\/dd><\/div>\n<\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 fondina con carne (circa 480 ml). <strong>Allergeni:<\/strong> Contiene glutine, uova e sedano. Il suho meso confezionato pu\u00f2 contenere allergeni o additivi dichiarati in etichetta. <strong>Stima:<\/strong> valori approssimativi basati su riferimenti compositivi standard.<\/p>\n<\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p>\n<p class=\"tsh-close-quote\">Vitello tenero, tagliolini sottili e una traccia di fumo che rimane sullo sfondo.<\/p><p class=\"tsh-close-copy\">Il controllo del sale \u00e8 la parte decisiva. Ammollo, piccola dose di suho meso e assaggio dopo il filtraggio mantengono il brodo equilibrato, permettendo al vitello di restare il gusto principale.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Tele\u0107a juha con carne affumicata, brodo croato di vitello, suho meso, carote e tagliolini sottili\",\n  \"description\": \"Questa tele\u0107a juha cuoce vitello con una piccola quantit\u00e0 di suho meso gi\u00e0 stagionato e affumicato. 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