{"id":4780,"date":"2026-07-28T16:28:42","date_gmt":"2026-07-28T16:28:42","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/teleca-supa-sa-suvim-mesom\/"},"modified":"2026-07-28T16:28:42","modified_gmt":"2026-07-28T16:28:42","slug":"teleca-supa-sa-suvim-mesom","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/teleca-supa-sa-suvim-mesom\/","title":{"rendered":"Tele\u0107a supa sa suvim 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#c9aa71;border-radius:50%;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-style:italic}\n#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stages{display:grid;gap:15px}\n#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card{--stage-tone:#8a590c;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px;background:#fff}\n#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card:nth-child(2){--stage-tone:var(--tsh-sage)}#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card:nth-child(3){--stage-tone:var(--tsh-blue)}#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-card:nth-child(4){--stage-tone:var(--tsh-violet)}\n#recipe-sr-latn-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:#f8f5ef}\n#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-badge{width:40px;height:40px;background:var(--stage-tone);color:#fff}#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-stage-head h4{font-size:17px;font-weight:800}#recipe-sr-latn-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-strong);border-radius:999px;background:#fff;font-size:11.5px;font-weight:780;white-space:nowrap}\n#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat 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print{#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-quick-nav,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-hero{display:none!important}#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-card,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-masthead,#recipe-sr-latn-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-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-title-wrap,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-card-head,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-title-accent,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-kicker,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-quote,#recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat .tsh-close-copy{color:#000!important}#recipe-sr-latn-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<\/style>\n<section id=\"recipe-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-describedby=\"recipe-summary-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Teletina i dimljeno meso \u00b7 Umerena slano\u0107a<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><span class=\"tsh-title-main\"><b>Tele\u0107a supa sa suvim mesom<\/b><\/span><span class=\"tsh-title-accent\">, bistrom osnovom, povr\u0107em i tankim rezancima<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Tele\u0107a supa dobija puno\u0107u od kostiju i mesa, dok mali komad dimljenog su\u0161enog mesa dodaje dubinu i blagu aromu dima. Bujon se kuva tiho, pa\u017eljivo soli tek pred kraj i slu\u017ei sa tankim rezancima i mekim povr\u0107em.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Supa<\/li><li>Hrvatska kuhinja<\/li><li>Tiho kuvanje<\/li><li>Srednje zahtevno<\/li><\/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=\"\u0160iroki kadar tele\u0107e supe sa rezancima, komadima teletine, suvim mesom i \u0161argarepom u belom tanjiru, uz ka\u0161iku i lanenu salvetu\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Bistra osnova ostaje svetla, dok mali komad suvog mesa daje boju i dimljenu aromu bez zamu\u0107ivanja bujona.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>8 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>2 sata 10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor pre ce\u0111enja<\/dt><dd>15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>2 sata 50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 375 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"pregled-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p><h3 id=\"pregled-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\u0160ta odre\u0111uje dobar rezultat<\/h3><p class=\"tsh-head-copy\">Uvod obja\u0161njava izbor sastojaka, redosled rada i klju\u010dne promene teksture koje vode do pouzdanog rezultata.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Tele\u0107a supa sa suvim mesom nalazi se izme\u0111u ne\u017enog tele\u0107eg bujona i sna\u017enije zimske mesne supe. Teletina daje \u010dist, blag ukus i svetliju boju, dok mali komad dimljenog su\u0161enog mesa dodaje slano\u0107u, aromu dima i du\u017eu zavr\u0161nicu. Odnos je va\u017ean: ako suvo meso preuzme lonac, teletina postaje neprimetna, a supa li\u010di na te\u010dnost od kuvanja \u0161unke. Zato se koristi umerena koli\u010dina i po potrebi prethodno kratko ispira.<\/p><p>Povr\u0107e se bira jednostavno: \u0161argarepa, celer, koren per\u0161una, luk i malo praziluka. Paradajz, zapr\u0161ka i pavlaka nisu potrebni, jer je cilj bistra, lagano zadimljena supa. Luk se zape\u010de prese\u010denom stranom radi boje, a praziluk i korenasto povr\u0107e dodaju se posle skidanja pene. Lovor se koristi \u0161tedljivo, po\u0161to suvo meso ve\u0107 ima slo\u017eenu aromu.<\/p><p>Gotova teletina se vadi i se\u010de na zalogaje, a suvo meso na vrlo tanke komade. Bujon se odmori, procedi i vrati na vatru sa sve\u017eim kolutovima \u0161argarepe i rezancima. Rezanci mogu da se kuvaju odvojeno radi bistrine ili direktno u supi radi punije teksture. Ovaj recept bira odvojeno kuvanje, pa se koli\u010dina testenine lak\u0161e kontroli\u0161e, a ostaci supe ostaju upotrebljivi i slede\u0107eg dana.<\/p><p>Teletina je ne\u017enija od starije govedine i ne tra\u017ei vi\u0161esatno klju\u010danje. Meso se vadi \u010dim vilju\u0161ka ulazi uz blag otpor, jer nastavak kuvanja isu\u0161uje posne komade i ostavlja vlaknastu teksturu. Suvo meso se proverava zasebno; ako omek\u0161a ranije, vadi se i vra\u0107a tek pri serviranju. Povr\u0107e se dodaje u drugoj polovini kako bi zadr\u017ealo oblik i \u010dist ukus. Posle ce\u0111enja bujon odstoji nekoliko minuta, pa se vi\u0161ak masno\u0107e skida sa povr\u0161ine bez uklanjanja celog aromati\u010dnog sloja. Rezanci ostaju odvojeni do serviranja, \u0161to \u010duva i bistrinu i pravilnu slanost svake porcije.<\/p><\/div><div class=\"tsh-prose\"><p>Kosti i meso po\u010dinju u hladnoj vodi. Sporo zagrevanje izvla\u010di ukus i podi\u017ee proteine na povr\u0161inu, gde mogu da se skinu kao pena. Suvo meso se dodaje tek posle prvog \u010di\u0161\u0107enja povr\u0161ine, jer je ve\u0107 koncentrisano i ne zahteva toliko vremena kao kosti. Ako je veoma slano, mali komad se mo\u017ee potopiti u hladnu vodu 30 minuta pre kuvanja, ali se potpuna aroma dima ne ispira.<\/p><p>So se gotovo u potpunosti odla\u017ee do kraja. Suvo meso otpu\u0161ta razli\u010ditu koli\u010dinu soli u zavisnosti od vrste, starosti i proizvo\u0111a\u010da, a dugim kuvanjem se zapremina smanjuje. Najsigurniji postupak je probati te\u010dnost posle devedeset minuta, zatim dodati samo onoliko soli koliko je potrebno. Ako je bujon ipak preslan, deo se razbla\u017euje vru\u0107om vodom; krompir u loncu ne izvla\u010di so na pouzdan na\u010din.<\/p><p>Suvo meso u tele\u0107oj supi pona\u0161a se kao sna\u017ean za\u010din. Njegova slanost i intenzitet dima razlikuju se od proizvo\u0111a\u010da do proizvo\u0111a\u010da, pa se komad proba ili kratko blan\u0161ira pre nego \u0161to se odlu\u010di o dodatnoj soli. U lonac ulazi znatno manje suvog mesa nego teletine; cilj je da bujon dobije toplu dimljenu pozadinu, ne ukus supe od slanine. Teletina sa kosti daje blagu, \u010distu osnovu i ne\u0161to \u017eelatina, dok dimljeni komad doprinosi boji i umamiju. Ravnote\u017ea se najbolje \u010duva kasnim soljenjem i tihim kuvanjem bez redukcije do prevelike koncentracije.<\/p><div class=\"tsh-callout\" role=\"note\">Suvo meso se proba pre dodavanja u lonac. Ako je izrazito slano i tvrdo, 30 minuta hladnog potapanja smanjuje povr\u0161insku so bez potpunog gubitka dima.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Mala koli\u010dina suvog mesa<\/h4><\/div><p>Dim dopunjuje teletinu umesto da je potpuno prekrije.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Kasno soljenje<\/h4><\/div><p>Kona\u010dna slano\u0107a se pode\u0161ava tek kada suvo meso otpusti so i bujon se redukuje.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Odmor pre ce\u0111enja<\/h4><\/div><p>Petnaest minuta mirovanja spu\u0161ta talog i daje \u010distiji bujon.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"sastojci-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Sastojci za 8 porcija<\/h3><p class=\"tsh-head-copy\">Koli\u010dine su uskla\u0111ene sa navedenim prinosom, a napomene opisuju pripremno stanje koje uti\u010de na teksturu i bezbednost.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Za tele\u0107i bujon<\/h4><ul><li><span class=\"tsh-amount\">900 g<\/span><span>tele\u0107e kolenice ili vrata sa mesom<\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>tele\u0107ih kostiju<small>Zglobne kosti sa malo sr\u017ei.<\/small><\/span><\/li><li><span class=\"tsh-amount\">300 g<\/span><span>dimljenog su\u0161enog mesa<small>Na primer suva rebra ili dimljena govedina, u jednom komadu.<\/small><\/span><\/li><li><span class=\"tsh-amount\">3,3 l<\/span><span>hladne vode<\/span><\/li><li><span class=\"tsh-amount\">220 g<\/span><span>\u0161argarepe<small>Deo za kuvanje, deo za zavr\u0161ne kolutove.<\/small><\/span><\/li><li><span class=\"tsh-amount\">140 g<\/span><span>korena celera<\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>korena per\u0161una ili pa\u0161kanata<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>praziluka<small>Samo beli i svetlozeleni deo.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>crni luk, prepolovljen i zape\u010den<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>list lovora<\/span><\/li><li><span class=\"tsh-amount\">8<\/span><span>zrna crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>fine soli<small>Dodati samo po potrebi pred kraj.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>lista per\u0161una<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Za poslu\u017eenje<\/h4><ul><li><span class=\"tsh-amount\">200 g<\/span><span>tankih suvih rezanaca<small>Doma\u0107ih ili kvalitetnih kupljenih.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 l<\/span><span>vode za kuvanje rezanaca<\/span><\/li><li><span class=\"tsh-amount\">4 g<\/span><span>fine soli za vodu od rezanaca<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei gluten i, ako su rezanci sa jajima, jaja. Suvo meso mo\u017ee sadr\u017eati aditive, tragove alergena ili veoma mnogo natrijuma, pa se deklaracija proverava pre upotrebe.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potreban je lonac od najmanje 6 l, \u0161upljikava ka\u0161ika, gusto sito i gaza, suvi tiganj za luk, posebna \u0161erpa za rezance i precizna vaga.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"priprema-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Priprema korak po korak<\/h3><p class=\"tsh-head-copy\">Faze prate stvarne promene posude, temperature, komponente ili perioda odmora, bez ve\u0161ta\u010dkog deljenja postupka.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Tiho kuvanje tele\u0107eg bujona<\/h4><span class=\"tsh-stage-time\">oko 2 sata 10 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Po\u010deti hladnom vodom<\/h4><p>Tele\u0107e meso i kosti staviti u lonac, naliti hladnom vodom i polako zagrevati 25\u201330 minuta. Kako se pena podi\u017ee, skidati je bez me\u0161anja sadr\u017eaja.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Dodati suvo meso i povr\u0107e<\/h4><p>Kada se povr\u0161ina o\u010disti, dodati komad suvog mesa, dve tre\u0107ine \u0161argarepe, celer, koren per\u0161una, praziluk, zape\u010deni luk, lovor, biber i polovinu per\u0161una. Ne dodavati svu so.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Kuvati bez sna\u017enog klju\u010danja<\/h4><p>Smanjiti vatru i kuvati 1 sat 40 minuta uz jedva primetno treperenje. Posle 90 minuta probati bujon; dodati deo soli samo ako je potrebno.<\/p><span class=\"tsh-cue\">Tele\u0107e meso se lako probada, a dimljena aroma je jasna bez preterane slano\u0107e.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Izvaditi meso i odmoriti supu<\/h4><p>Tele\u0107e i suvo meso izvaditi. Lonac skloniti i ostaviti 15 minuta bez pomeranja, da se sitan talog spusti na dno.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Ce\u0111enje, rezanci i poslu\u017eenje<\/h4><span class=\"tsh-stage-time\">oko 25 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Procediti bujon<\/h4><p>Supu pa\u017eljivo procediti kroz gusto sito oblo\u017eeno vla\u017enom gazom, bez pritiskanja povr\u0107a. Vratiti je u \u010dist lonac i po potrebi doliti malo vru\u0107e vode do \u017eeljene slano\u0107e.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Skuvati zavr\u0161nu \u0161argarepu i rezance<\/h4><p>Preostalu \u0161argarepu ise\u0107i na tanke kolutove i kuvati u bujonu 6\u20138 minuta. Rezance odvojeno skuvati u posoljenoj vodi prema debljini, obi\u010dno 3\u20135 minuta, pa ocediti.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Ise\u0107i meso i slo\u017eiti tanjire<\/h4><p>Tele\u0107e meso ise\u0107i na zalogaje, a suvo meso na veoma tanke kri\u0161ke. U tanjire rasporediti rezance, nekoliko komada teletine, po jedan manji komad suvog mesa i \u0161argarepu, zatim preliti vrelom supom i posuti per\u0161unom.<\/p><span class=\"tsh-cue\">Bujon je bistar, topao dim je blag, a slano\u0107a ostaje umerena.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"kontrola-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljive i vidljive potvrde<\/p><h3 id=\"kontrola-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Kontrolne ta\u010dke i korekcije<\/h3><p class=\"tsh-head-copy\">Vreme je samo orijentir; temperatura, izgled, tekstura i na\u010din kretanja te\u010dnosti daju pouzdaniju potvrdu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kuvanje<\/p><strong>jedva primetno treperenje<\/strong><p>Sna\u017eno klju\u010danje muti bujon i su\u0161i meso.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Proba slano\u0107e<\/p><strong>posle 90 min<\/strong><p>Suvo meso mora prvo da otpusti so pre kona\u010dne korekcije.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Podgrevanje ostataka<\/p><strong>najmanje 74 \u00b0C<\/strong><p>Supa se zagreva do pune toplote samo jednom kada je mogu\u0107e.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i prakti\u010dne korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Supa je preslana<\/td><td data-label=\"Najverovatniji uzrok\">Suvo meso je bilo veoma slano ili je bujon previ\u0161e redukovan.<\/td><td data-label=\"Korekcija\">Razbla\u017eiti vru\u0107om vodom ili neslanim tele\u0107im bujonom; ne dodavati jo\u0161 rezanaca u ceo lonac.<\/td><\/tr><tr><td data-label=\"Problem\">Dim potpuno prekriva teletinu<\/td><td data-label=\"Najverovatniji uzrok\">Koli\u010dina suvog mesa je prevelika ili je veoma intenzivno dimljeno.<\/td><td data-label=\"Korekcija\">Smanjiti koli\u010dinu na 200 g u slede\u0107oj pripremi i koristiti bla\u017ee suvo meso.<\/td><\/tr><tr><td data-label=\"Problem\">Bujon je mutan<\/td><td data-label=\"Najverovatniji uzrok\">Sna\u017eno je klju\u010dao ili je povr\u0107e pritiskano pri ce\u0111enju.<\/td><td data-label=\"Korekcija\">Kuvati ti\u0161e, ostaviti 15 minuta i procediti bez gnje\u010denja sadr\u017eaja.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"prakticno-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle glavne pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Serviranje, \u010duvanje i priprema unapred<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne napomene prilago\u0111ene su stvarnoj strukturi jela, na\u010dinu hla\u0111enja i promenama koje nastaju tokom podgrevanja.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>U svakoj porciji treba da bude vi\u0161e teletine nego suvog mesa. Dimljeni komad je za\u010dinski element, ne glavni deo tanjira.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Bujon, meso i rezanci \u010duvaju se odvojeno u fri\u017eideru do 3 dana. Supa se brzo rashla\u0111uje u pli\u0107im posudama.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Zamrzavanje<\/h4><p>Proce\u0111en bujon bez rezanaca mo\u017ee da se zamrzne do 3 meseca. Meso se zamrzava u malo bujona da ostane so\u010dno.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"faq-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Odgovori na konkretna pitanja<\/p><h3 id=\"faq-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">\u010cesta pitanja<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-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>Koje suvo meso je najpogodnije?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mali komad suvih rebara, dimljene govedine ili blage \u0161unke daje aromu bez previ\u0161e masno\u0107e. Vrlo slana slanina zahteva znatno manju koli\u010dinu.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-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>Da li se suvo meso potapa pre kuvanja?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Samo ako je izrazito slano i tvrdo. Trideset minuta u hladnoj vodi dovoljno je za povr\u0161insku so; du\u017ee potapanje slabi aromu.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-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>Mogu li rezanci direktno u supu?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mogu, ali \u0107e bujon biti ne\u0161to mutniji i ostaci \u0107e se zgusnuti. Odvojeno kuvanje \u010duva bistrinu i olak\u0161ava \u010duvanje.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\" aria-labelledby=\"ishrana-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena je izra\u010dunata iz navedenih koli\u010dina i prinosa; stvarne vrednosti zavise od brendova, obrade, upijanja, ce\u0111enja i veli\u010dine porcije.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 375 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 960 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> oko 400 ml supe sa mesom i rezancima. <strong>Alergeni:<\/strong> Recept sadr\u017ei gluten i, ako su rezanci sa jajima, jaja. Suvo meso mo\u017ee sadr\u017eati aditive, tragove alergena ili veoma mnogo natrijuma, pa se deklaracija proverava pre upotrebe. Vrednosti su pribli\u017ena procena zasnovana na standardnim referentnim podacima.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Ne\u017ena teletina ostaje u prvom planu, dok suvo meso daje samo tanku, toplu liniju dima.<\/p><p class=\"tsh-close-copy\">Kasno soljenje i tiho kuvanje dr\u017ee supu uravnote\u017eenom. Kada se meso, rezanci i bujon \u010duvaju odvojeno, svaka naredna porcija ostaje jednako bistra i uredna.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-teleca-juha-sa-suhim-mesom-croatian-veal-broth-with-smoked-cured-meat\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Tele\u0107a supa sa suvim mesom, bistrom osnovom, povr\u0107em i tankim rezancima\",\"description\":\"Tele\u0107a supa dobija puno\u0107u od kostiju i mesa, dok mali komad dimljenog su\u0161enog mesa dodaje dubinu i blagu aromu dima. 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