{"id":3820,"date":"2026-07-21T12:17:34","date_gmt":"2026-07-21T12:17:34","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-chorba-beida\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirska-chorba-beida","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirska-chorba-beida\/","title":{"rendered":"Al\u017eirska chorba beida"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-chorba-beida-white-chicken-soup{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-sec::after,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-stage::after,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-prose h3::before{background:#999} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-pull{border-left-color:#000;color:#000} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-rail,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-close{background:#fff;color:#000;border:1px solid #999} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-rail-t,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-rail-stop b,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-close .gj-serif{color:#000} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-rail-stop span,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-rail-sum,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-close p{color:#222} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-ing-group,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-steps>li,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-rail,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-close,#recipe-sr-latn-chorba-beida-white-chicken-soup .gj-fact{break-inside:avoid} #recipe-sr-latn-chorba-beida-white-chicken-soup .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-latn-chorba-beida-white-chicken-soup\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Bela pile\u0107a \u010dorba \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Chorba beida<\/b> sa piletinom i rezancima <span class=\"gj-serif\">u limunovoj vezi<\/span><\/h2>\n<p class=\"gj-sub\">Svetla al\u017eirska \u010dorba od piletine, leblebija i tankih rezanaca, ne\u017eno vezana \u017eumancetom i limunom, sa cimetom, belim biberom i per\u0161unom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Supa<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Metod:<\/i> <b>Lagano kuvanje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">55 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 h 15 min<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chorba-Beida-White-Chicken-Soup-3.webp\" alt=\"Bela pile\u0107a chorba beida uz hleb limun i metalnu ka\u0161iku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar prikazuje \u010diniju svetle pile\u0107e \u010dorbe sa leblebijama i rezancima, uz limun, hleb i metalni poslu\u017eavnik.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Chorba beida recept: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Chorba beida zna\u010di bela \u010dorba i vezuje se za Al\u017eir, gde se priprema od piletine, leblebija i sitne testenine ili vermi\u010dela. Njena boja ostaje svetla jer nema paradajza, a ukus se gradi lukom, puterom ili smenom, cimetom, belim biberom, per\u0161unom i limunom. \u010cesto se slu\u017ei kao prvo jelo, naro\u010dito uz druga slana peciva, po\u0161to je dovoljno bogata da otvori obrok, ali ne toliko te\u0161ka da ga preuzme.<\/p>\n<p class=\"gj-pull\">Posle limunove veze \u010dorba ostaje ispod ta\u010dke klju\u010danja; mirna toplota \u010duva glatku teksturu.<\/p>\n<p>Chorba beida recept po\u010dinje piletinom sa kostima. Bataci i karabataci daju bujonu telo, a ko\u017ea se mo\u017ee ukloniti da povr\u0161ina ostane \u010distija. Meso se kratko oboji sa lukom, bez tamnog zapecanja, pa se kuva tiho sa cimetom i belim biberom. Leblebije su ve\u0107 kuvane i ulaze pred kraj; tako se vreme pripreme zadr\u017eava u okviru jednog sata, a zrna ne raspadaju.<\/p>\n<p>Tanki rezanci zahtevaju samo nekoliko minuta i dodaju se kada je piletina ve\u0107 skuvana i usitnjena. Koli\u010dina je umerena, jer testenina nastavlja da upija te\u010dnost i posle skidanja sa vatre. Ako se stavi previ\u0161e, \u010dorba se pri hla\u0111enju pretvara u zbijenu masu. Konzistencija treba da bude svilenkasta, sa vidljivim bujonom izme\u0111u rezanaca, komada mesa i leblebija.<\/p>\n<p>Zavr\u0161na veza, poznata kao akda, pravi se od \u017eumanceta, limunovog soka i toplog bujona. \u017dumance se najpre temperira malim koli\u010dinama \u010dorbe, zatim se vra\u0107a u lonac van jake vatre. Posle toga \u010dorba ne sme da proklju\u010da, ina\u010de se jaje zgru\u0161a u sitne komade. Pravilno izvedena veza daje blag sjaj i jedva primetnu puno\u0107u, dok limun ostaje sve\u017e i jasno se ose\u0107a na kraju zalogaja.<\/p>\n<p>Svetla boja \u010dorbe \u010duva se blagom vatrom i pa\u017eljivim izborom za\u010dina. Luk se znoji u puteru bez rumenjenja, piletina se kratko okre\u0107e samo dok povr\u0161ina pobeli, a bujon ne treba da dobije karamelizovane tragove sa dna. Cimet i beli biber daju toplinu bez tamnog taloga. Piletina sa kostima daje puniji ukus od filea, ali se meso vadi \u010dim postane bezbedno i meko, pa se usitnjava odvojeno. Dugim kuvanjem bi postalo vlaknasto, dok bi kosti i dalje mogle da nastave da daju telo bujonu.<\/p>\n<p>Veza od \u017eumanceta i limuna pravi se van jake vatre. \u017dumance se najpre razmuti sa limunom, zatim mu se u tankom mlazu dodaje nekoliko kutla\u010da tople \u010dorbe. Tek kada se temperature pribli\u017ee, me\u0161avina se vra\u0107a u lonac uz stalno me\u0161anje. \u010corba se potom zagreva do pare, ali ne klju\u010da. Pravilno vezana chorba beida ostaje glatka i sipka, bez komadi\u0107a kuvanog jajeta. Rezanci se dodaju pred kraj i moraju ostati odvojeni. Pri podgrevanju se koristi tiha vatra; jaka toplota mo\u017ee ponovo da zgru\u0161a \u017eumance i zamuti ne\u017enu osnovu.<\/p>\n<p>Leblebije se koriste ve\u0107 skuvane da bi vreme \u010dorbe pratilo piletinu, a ne tvrdo zrno. Ako se polazi od suvih, kuvaju se odvojeno bez limuna, zatim dodaju pred rezance. Zavr\u0161na koli\u010dina limunovog soka pode\u0161ava se posle vezivanja: kiselost treba da osve\u017ei bujon, ali ne da potisne blagi cimet i ukus mesa. Za uredan rezultat rezanci se kuvaju samo do meko\u0107e navedene na pakovanju. Predugo stajanje u vreloj \u010dorbi nastavlja njihovo kuvanje, pa se porcije sipaju odmah posle vezivanja. i ostane svilenkasto glatka.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Svetli bujon i kontrolisana zavr\u0161nica<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Piletina i luk se kratko zagrevaju bez tamnjenja.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:10<\/b><span>Bujon tiho kuva dok meso ne omek\u0161a.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:50<\/b><span>Leblebije, usitnjena piletina i rezanci ulaze u lonac.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>1:10<\/b><span>\u017dumance i limun vezuju \u010dorbu van jake vatre.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Piletina sa kostima lagano se kuva sa lukom, puterom, cimetom i belim biberom dok meso ne dostigne najmanje 74 \u00b0C i ne po\u010dne lako da se odvaja. Meso se usitni i vrati u svetli bujon sa kuvanim leblebijama i tankim rezancima. \u017dumance se temperira limunovim sokom i toplom \u010dorbom, pa se ume\u0161a van jake vatre. Posle vezivanja lonac vi\u0161e ne klju\u010da. Dobija se \u0161est porcija svilenkaste \u010dorbe sa jasnim ukusom piletine i sve\u017eom limunovom zavr\u0161nicom.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za \u010dorbu<\/h3><ul>\n<li><b>800 g pile\u0107ih bataka i karabataka sa kostima, bez ko\u017ee<\/b><\/li>\n<li><b>1 ka\u0161ika neslanog putera ili smena<\/b><\/li>\n<li><b>1 ka\u0161ika maslinovog ulja<\/b><\/li>\n<li><b>1 velika glavica crnog luka, sitno seckana<\/b><\/li>\n<li><b>1,6 l vode<\/b><\/li>\n<li><b>1 mali \u0161tapi\u0107 cimeta<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice mlevenog belog bibera<\/b><\/li>\n<li><b>1 1\/4 ka\u0161i\u010dice soli<\/b><\/li>\n<li><b>200 g kuvanih leblebija, oce\u0111enih<\/b><\/li>\n<li><b>80 g tankih rezanaca ili vermi\u010dela<\/b><\/li>\n<li><b>4 ka\u0161ike seckanog per\u0161una<\/b><\/li>\n<\/ul><\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za limunovu vezu<\/h3><ul>\n<li><b>1 \u017eumance<\/b><\/li>\n<li><b>3 ka\u0161ike limunovog soka<\/b><\/li>\n<li><b>150 ml toplog bujona iz lonca<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Recept sadr\u017ei jaja, gluten i mleko ako se koristi puter. Bezglutenski tanki rezanci mogu da zamene p\u0161eni\u010dne, a maslinovo ulje mo\u017ee da zameni puter ili smen.<\/div>\n<\/div>\n<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n<p class=\"gj-stage\">Kuvanje piletine<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Omek\u0161ajte luk<\/p>\n<p class=\"gj-step-x\">U velikoj \u0161erpi zagrejte puter i ulje. Dodajte luk i kuvajte 6 minuta na srednje tihoj vatri, bez tamnjenja.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte piletinu i za\u010dine<\/p>\n<p class=\"gj-step-x\">Dodajte piletinu, \u0161tapi\u0107 cimeta, beli biber i so. Okre\u0107ite 4 minuta, samo dok povr\u0161ina mesa pobeli.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Skuvajte svetli bujon<\/p>\n<p class=\"gj-step-x\">Nalijte 1,6 l vode, dovedite do blagoga klju\u010danja, skinite penu i kuvajte poklopljeno 35\u201340 minuta. <span class=\"gj-cue\">Najdeblji deo piletine treba da dostigne najmanje 74 \u00b0C.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Usitnite meso<\/p>\n<p class=\"gj-step-x\">Izvadite piletinu i cimet. Meso odvojite od kostiju, iscepkajte na krupne komade i vratite u lonac.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Rezanci i veza<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Dodajte leblebije i rezance<\/p>\n<p class=\"gj-step-x\">U bujon dodajte leblebije i rezance. Kuvajte 4\u20136 minuta, prema debljini testenine, dok rezanci ne omek\u0161aju.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pripremite akdu<\/p>\n<p class=\"gj-step-x\">U \u010diniji umutite \u017eumance i limunov sok. Uz stalno me\u0161anje dodajte 150 ml toplog bujona u tankom mlazu.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Ve\u017eite \u010dorbu<\/p>\n<p class=\"gj-step-x\">Smanjite vatru na minimum ili sklonite \u0161erpu sa ringle. Temperiranu me\u0161avinu polako sipajte u \u010dorbu uz me\u0161anje. <span class=\"gj-cue\">\u010corba posle ovog koraka ne sme da proklju\u010da.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Dodajte per\u0161un<\/p>\n<p class=\"gj-step-x\">Ume\u0161ajte tri ka\u0161ike per\u0161una, probajte so i limun, pa poslu\u017eite sa preostalim per\u0161unom.<\/p>\n<\/div><\/li>\n<\/ol>\n<\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n<h3>Serviranje i slaganje ukusa<\/h3><p>Chorba beida se slu\u017ei veoma topla, ali ne klju\u010dala, u dubokim \u010dinijama. Kri\u0161ke limuna mogu da se ponude sa strane, a hrskavi bourek ili doma\u0107i hleb \u010dine prirodnu pratnju.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>\u010corba se brzo hladi i \u010duva u fri\u017eideru do 3 dana. Podgreva se lagano do najmanje 74 \u00b0C, bez klju\u010danja, da se veza ne razdvoji. Rezanci \u0107e upiti deo te\u010dnosti, pa se dodaje malo vode ili neslanog bujona. Zamrzavanje se ne preporu\u010duje zbog jajne veze i testenine.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Tanki rezanci mogu da se zamene sitnom testeninom tipa orzo uz du\u017ee kuvanje.<\/li>\n<li>Puter se menja maslinovim uljem za verziju bez mle\u010dnih proizvoda.<\/li>\n<li>Malo sve\u017eeg korijandera mo\u017ee da zameni polovinu per\u0161una.<\/li>\n<li>Za lak\u0161u \u010dorbu koristi se pile\u0107e belo meso, ali se kuva kra\u0107e i proverava na 74 \u00b0C.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Piletina se ne zapeca tamno, jer cilj ostaje svetao bujon.<\/li>\n<li>Rezanci se mere umereno po\u0161to nastavljaju da upijaju te\u010dnost.<\/li>\n<li>Limunova veza se uvek temperira, a lonac posle nje ne klju\u010da.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Velika \u0161erpa sa poklopcem<\/li>\n<li>\u0160upljikava ka\u0161ika<\/li>\n<li>Kuhinjski termometar<\/li>\n<li>Mala \u010dinija i \u017eica za mu\u0107enje<\/li>\n<li>Kutla\u010da<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Blaga pile\u0107a osnova dobija \u017eiv zavr\u0161etak tek u poslednjem, limunovom potezu.<\/p><p>Chorba beida je precizan primer \u010dorbe u kojoj zavr\u0161ni minut menja celu teksturu. Dobro skuvan svetli bujon i pravilno temperirano \u017eumance daju puno\u0107u bez pavlake, dok limun \u010duva jelo \u010distim i sve\u017eim.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-chorba-beida-white-chicken-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Chorba beida sa piletinom i rezancima u limunovoj vezi\",\n  \"description\": \"Svetla al\u017eirska \u010dorba od piletine, leblebija i tankih rezanaca, ne\u017eno vezana \u017eumancetom i limunom, sa cimetom, belim biberom i per\u0161unom.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chorba-Beida-White-Chicken-Soup-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chorba-Beida-White-Chicken-Soup-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Chorba-Beida-White-Chicken-Soup-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Al\u017eirska\",\n  \"recipeCategory\": \"Supa\",\n  \"cookingMethod\": \"Lagano kuvanje\",\n  \"keywords\": \"chorba beida recept, bela pile\u0107a \u010dorba, al\u017eirska supa sa rezancima, pile\u0107a \u010dorba sa leblebijama, limunova veza sa \u017eumancetom\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT55M\",\n  \"totalTime\": \"PT1H15M\",\n  \"recipeYield\": \"6 porcija\",\n  \"recipeIngredient\": [\n    \"800 g pile\u0107ih bataka i karabataka sa kostima, bez ko\u017ee\",\n    \"1 ka\u0161ika neslanog putera ili smena\",\n    \"1 ka\u0161ika maslinovog ulja\",\n    \"1 velika glavica crnog luka, sitno seckana\",\n    \"1,6 l vode\",\n    \"1 mali \u0161tapi\u0107 cimeta\",\n    \"1\/2 ka\u0161i\u010dice mlevenog belog bibera\",\n    \"1 1\/4 ka\u0161i\u010dice soli\",\n    \"200 g kuvanih leblebija, oce\u0111enih\",\n    \"80 g tankih rezanaca ili vermi\u010dela\",\n    \"4 ka\u0161ike seckanog per\u0161una\",\n    \"1 \u017eumance\",\n    \"3 ka\u0161ike limunovog soka\",\n    \"150 ml toplog bujona iz lonca\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Kuvanje piletine\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Omek\u0161ajte luk\",\n          \"text\": \"U velikoj \u0161erpi zagrejte puter i ulje. 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