{"id":5560,"date":"2026-08-04T10:16:58","date_gmt":"2026-08-04T10:16:58","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/juvarlakija-avgolemono\/"},"modified":"2026-08-04T10:16:58","modified_gmt":"2026-08-04T10:16:58","slug":"juvarlakija-avgolemono","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/juvarlakija-avgolemono\/","title":{"rendered":"Juvarlakija avgolemono"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-gr-juvarlakija-avgolemono{--page:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--gold:#a36b12;--gold2:#6d4307;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--night:#192622;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Segoe UI\",Arial,sans-serif;position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 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.tsh-card{border-radius:18px}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-title-wrap{padding:31px 19px}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-title{font-size:clamp(34px,10vw,46px)}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-quick-nav{top:6px}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-ingredient-grid,#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-note-grid,#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-practical-grid,#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-faq-grid{grid-template-columns:1fr}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-stage-time{grid-column:2;justify-self:start}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-step{grid-template-columns:36px minmax(0,1fr);padding:18px 16px}}\n@media (max-width:520px){#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-facts,#recipe-sr-latn-gr-juvarlakija-avgolemono 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.tsh-quick-nav,#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-hero{display:none!important}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-card,#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-masthead,#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-close{border:1px solid #aaa;border-radius:0;box-shadow:none}#recipe-sr-latn-gr-juvarlakija-avgolemono .tsh-step-grid{grid-template-columns:1fr}#recipe-sr-latn-gr-juvarlakija-avgolemono details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-gr-juvarlakija-avgolemono\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-gr-juvarlakija-avgolemono\" aria-describedby=\"recipe-summary-sr-latn-gr-juvarlakija-avgolemono\">\n<header class=\"tsh-masthead\">\n  <div class=\"tsh-title-wrap\">\n    <p class=\"tsh-main-kicker\">Pirina\u010d u \u0107uftama \u00b7 Temperiran zavr\u0161etak od limuna<\/p>\n    <h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-title-main\"><b>Juvarlakija avgolemono<\/b> sa mekanim \u0107uftama od junetine i pirin\u010da,<\/span>\n    <span class=\"tsh-title-accent\">u svilenkastoj supi od jaja, limuna i miro\u0111ije<\/span><\/h2>\n    <p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-gr-juvarlakija-avgolemono\">Gr\u010dka supa sa \u0107uftama od junetine i pirin\u010da kuva se na veoma blagoj vatri, a zatim se van klju\u010danja povezuje avgolemono smesom od jaja i limuna. \u0106ufte ostaju cele, pirina\u010d mekan, a supa glatka i blago zgusnuta.<\/p>\n    <ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Mesna supa<\/li><li>Gr\u010dka kuhinja<\/li><li>Tiho kuvanje<\/li><li>Srednje zahtevno<\/li><\/ul>\n  <\/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\/Youvarlakia-Avgolemono-3.webp\" alt=\"\u0160iroka \u010dinija sa \u0161est \u0107ufti od junetine i pirin\u010da u avgolemono supi, uz miro\u0111iju, limun i ka\u0161iku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Pravilno temperiran avgolemono ostaje bled i gladak oko celih \u0107ufti u kojima je pirina\u010d potpuno omek\u0161ao.<\/figcaption><\/figure>\n  <dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Koli\u010dina, vreme i energetska procena\">\n    <div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div>\n    <div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>35 min<\/dd><\/div>\n    <div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>40 min<\/dd><\/div>\n    <div class=\"tsh-fact\"><dt>Odmor<\/dt><dd>5 min<\/dd><\/div>\n    <div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>1 h 20 min<\/dd><\/div>\n    <div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 395 kcal<\/dd><\/div>\n  <\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#overview-sr-latn-gr-juvarlakija-avgolemono\">Pregled<\/a><a href=\"#ingredients-sr-latn-gr-juvarlakija-avgolemono\">Sastojci<\/a><a href=\"#method-sr-latn-gr-juvarlakija-avgolemono\">Priprema<\/a><a href=\"#controls-sr-latn-gr-juvarlakija-avgolemono\">Kontrolne ta\u010dke<\/a><a href=\"#practical-sr-latn-gr-juvarlakija-avgolemono\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-gr-juvarlakija-avgolemono\">\u010cesta pitanja<\/a><a href=\"#nutrition-sr-latn-gr-juvarlakija-avgolemono\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"overview-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"overview-title-sr-latn-gr-juvarlakija-avgolemono\"><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=\"overview-title-sr-latn-gr-juvarlakija-avgolemono\">Dve temperature \u010duvaju i \u0107ufte i avgolemono<\/h3><p class=\"tsh-head-copy\">Blago kr\u010dkanje omogu\u0107ava pirin\u010du da omek\u0161a bez raspadanja \u0107ufti, dok se jaja i limun dodaju tek po\u0161to lonac prestane sna\u017eno da klju\u010da.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Juvarlakija avgolemono spaja \u0107ufte od mlevene junetine i sirovog pirin\u010da sa svetlom supom od jaja i limuna. Jelo se poslu\u017euje kao pun obrok u dubokoj \u010diniji, jer svaka porcija nosi i meso, i \u017eitaricu, i dovoljno supe. Miro\u0111ija i per\u0161un ostaju u pozadini, dok limun daje zavr\u0161nu sve\u017einu. Dobra verzija nije ni te\u0161ka ni penasta: \u0107ufte su meke, zrna pirin\u010da jasno kuvana, a te\u010dnost blago obavija ka\u0161iku.<\/p><p>Smesa za \u0107ufte mesi se kratko, samo dok ne postane ravnomerno lepljiva. Predugo gnje\u010denje sabija meso i daje tvrdu sredinu. Sitno rendan crni luk raspore\u0111uje vlagu bez krupnih komada, dok jaje povezuje meso i pirina\u010d tokom kuvanja. Vla\u017ene \u0161ake olak\u0161avaju oblikovanje osamnaest jednakih kuglica. Kratak odmor na tacni u\u010dvr\u0161\u0107uje povr\u0161inu pre spu\u0161tanja u vrelu supu.<\/p><p>\u0160irok lonac je bolji od uskog, jer \u0107ufte mogu da stanu u jednom sloju. Topao pile\u0107i temeljac se dovodi do klju\u010danja, zatim se vatra odmah smanjuje. \u0106ufte se spu\u0161taju jedna po jedna i kuvaju uz jedva vidljive mehuri\u0107e. Sna\u017eno klju\u010danje udara kuglice jednu o drugu, lomi ivice i zate\u017ee meso. Jedno okretanje na polovini vremena dovoljno je da pirina\u010d ravnomerno primi te\u010dnost.<\/p><\/div><div class=\"tsh-prose\"><p>Gotovost se ne procenjuje samo po boji spolja. Sredina jedne \u0107ufte treba da dostigne najmanje 71 \u00b0C, a pirina\u010d mora da bude potpuno mekan bez bele, kredaste ta\u010dke. Termometar se uvodi sa strane kako bi se sa\u010duvala forma. Bez termometra, jedna \u0107ufta mo\u017ee da se prese\u010de posle dvadeset pet minuta: meso treba da bude ravnomerno kuvano, a zrna pro\u0161irena i ne\u017ena.<\/p><p>Avgolemono se pravi u posebnoj \u010diniji. Jaja se umute do ujedna\u010dene te\u010dnosti, doda se limun, a zatim tri kutla\u010de vrele supe ulaze u tankom mlazu uz stalno mu\u0107enje. Ovaj postupak postepeno podi\u017ee temperaturu jaja i spre\u010dava zgru\u0161avanje. Lonac se sklanja sa vatre pre vra\u0107anja smese. Posle toga supa ne sme ponovo sna\u017eno da provri, jer bi glatka emulzija pre\u0161la u sitne komadi\u0107e kuvanog jajeta.<\/p><p>Pet minuta odmora posle dodavanja avgolemona zavr\u0161ava zgu\u0161njavanje bez dodatne vatre. Preostala miro\u0111ija tada ostaje mirisna i zelena. Koli\u010dina limunovog soka podeljena je na osnovni deo i zavr\u0161nu korekciju, po\u0161to kiselost plodova nije uvek ista. Porcija od tri \u0107ufte sa supom daje uravnote\u017een odnos mesa, pirin\u010da i te\u010dnosti, dok kri\u0161ka limuna na stolu omogu\u0107ava li\u010dno pode\u0161avanje bez menjanja celog lonca.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>\u0106ufte se oblikuju vla\u017enim rukama<\/h4><p>Tanka opna vode spre\u010dava lepljenje bez dodatnog bra\u0161na i sabijanja mesa.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Supa samo blago kr\u010dka<\/h4><p>Mali mehuri\u0107i kuvaju pirina\u010d ravnomerno i \u010duvaju \u0107ufte od raspadanja.<\/p><\/section><section class=\"tsh-key\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Avgolemono se vra\u0107a van vatre<\/h4><p>Temperirana jaja zgu\u0161njavaju supu bez grudvica samo kada posle toga nema klju\u010danja.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredients-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"ingredients-title-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"ingredients-title-sr-latn-gr-juvarlakija-avgolemono\">Sastojci za 6 \u010dinija, pribli\u017eno 3 \u0107ufte po porciji<\/h3><p class=\"tsh-head-copy\">Sve koli\u010dine ulaze u postupak, dok napomene obja\u0161njavaju pripremno stanje i ulogu sastojaka.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-1-sr-latn-gr-juvarlakija-avgolemono\"><h4 id=\"ingredient-group-1-sr-latn-gr-juvarlakija-avgolemono\">Za \u0107ufte od junetine i pirin\u010da<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>nemasne mlevene junetine<small>Pribli\u017eno 10\u201315% masti.<\/small><\/span><\/li><li><span class=\"tsh-amount\">100 g<\/span><span>dugozrnog belog pirin\u010da, ispranog i oce\u0111enog<small>Koristi se nekuvan pirina\u010d.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>\u017eutog crnog luka, sitno narendanog<small>Ocediti samo sasvim slobodnu te\u010dnost.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>veliko jaje<small>Pribli\u017eno 50 g bez ljuske.<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 g<\/span><span>sve\u017ee miro\u0111ije, sitno seckane<small>Sa\u010duvati 5 g za zavr\u0161nicu.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>per\u0161una ravnog lista, sitno seckanog<small>Ne\u017eni listovi i stabljike.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<small>Za smesu od mesa.<\/small><\/span><\/li><li><span class=\"tsh-amount\">6 g<\/span><span>fine morske soli<small>Pribli\u017eno 1 ka\u0161i\u010dica.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 g<\/span><span>sve\u017ee mlevenog crnog bibera<small>Pribli\u017eno 1\/4 ka\u0161i\u010dice.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-2-sr-latn-gr-juvarlakija-avgolemono\"><h4 id=\"ingredient-group-2-sr-latn-gr-juvarlakija-avgolemono\">Za supu<\/h4><ul><li><span class=\"tsh-amount\">1,5 l<\/span><span>pile\u0107eg temeljca sa manje soli<small>Zagrejati pre dodavanja \u0107ufti.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>lovorov list<small>Izvaditi pre avgolemona.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<small>Daje puno\u0107u supi.<\/small><\/span><\/li><li><span class=\"tsh-amount\">2 g<\/span><span>fine morske soli<small>Dodati tek posle probe temeljca.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredient-group-3-sr-latn-gr-juvarlakija-avgolemono\"><h4 id=\"ingredient-group-3-sr-latn-gr-juvarlakija-avgolemono\">Za avgolemono<\/h4><ul><li><span class=\"tsh-amount\">2<\/span><span>velika jaja<small>Na sobnoj temperaturi.<\/small><\/span><\/li><li><span class=\"tsh-amount\">80 ml<\/span><span>sve\u017eeg limunovog soka<small>Sa\u010duvati 10 ml za zavr\u0161no pode\u0161avanje.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei jaja. Deklaraciju temeljca proveriti zbog celera, glutena i drugih alergena va\u017enih za osobe za stolom.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Korisni su \u0161irok lonac od 5 l, velika \u010dinija, fino rende, \u017eica za mu\u0107enje, kutla\u010da i termometar za hranu.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"method-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"method-title-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvodljiv redosled<\/p><h3 id=\"method-title-sr-latn-gr-juvarlakija-avgolemono\">Priprema u 7 jasnih koraka<\/h3><p class=\"tsh-head-copy\">Redosled prati stvarni tok rada, a vreme i znaci gotovosti stoje na mestima na kojima se donosi odluka.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"stage-1-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"stage-1-sr-latn-gr-juvarlakija-avgolemono\">Me\u0161anje i oblikovanje \u0107ufti<\/h4><span class=\"tsh-stage-time\">oko 25 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Napraviti smesu za \u0107ufte<\/h4><p>Sjediniti junetinu, pirina\u010d, crni luk, jaje, 15 g miro\u0111ije, per\u0161un, 15 ml maslinovog ulja, 6 g soli i biber. Mesiti ne\u017eno 60\u201390 sekundi, samo dok smesa ne postane ravnomerno lepljiva.<\/p> <span class=\"tsh-cue\">Smesa treba da dr\u017ei oblik, ali da ne izgleda kao glatka pasta.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Oblikovati i odmoriti<\/h4><p>Vla\u017enim rukama napraviti 18 \u0107ufti od pribli\u017eno 43 g. Pore\u0111ati ih na tacnu i ostaviti 10 minuta dok se temeljac zagreva.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-2-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"stage-2-sr-latn-gr-juvarlakija-avgolemono\">Tiho kuvanje \u0107ufti<\/h4><span class=\"tsh-stage-time\">30\u201335 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Zagrejati supu<\/h4><p>U \u0161irokom loncu dovesti do klju\u010danja temeljac, lovor, 15 ml maslinovog ulja i 2 g soli, zatim smanjiti na mirno kr\u010dkanje.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Kuvati u jednom sloju<\/h4><p>\u0106ufte spu\u0161tati u supu jednu po jednu. Delimi\u010dno poklopiti i vrlo blago kuvati 25\u201330 minuta, uz jedno okretanje posle 15 minuta.<\/p> <span class=\"tsh-cue\">Sredina mora da dostigne najmanje 71 \u00b0C, a pirina\u010d da bude potpuno mekan.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Smiriti lonac pre avgolemona<\/h4><p>Izvaditi lovorov list. Skloniti lonac sa vatre i ostaviti ga nepoklopljenog 2 minuta, dok povr\u0161ina ne prestane sna\u017eno da mehuri.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"stage-3-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"stage-3-sr-latn-gr-juvarlakija-avgolemono\">Temperiranje zavr\u0161nice od jaja i limuna<\/h4><span class=\"tsh-stage-time\">oko 10 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Umutiti avgolemono<\/h4><p>Jaja umutiti do ujedna\u010dene te\u010dnosti, pa dodati 70 ml limunovog soka. U tankom mlazu ume\u0161ati 3 kutla\u010de vrele supe, bez prekida mu\u0107enja.<\/p> <span class=\"tsh-cue\">\u010cinija treba da bude vrela na dodir, a smesa potpuno glatka.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-sr-latn-gr-juvarlakija-avgolemono\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Zavr\u0161iti bez klju\u010danja<\/h4><p>Temperiranu smesu sipati u lonac uz lagano pomeranje lonca ili pa\u017eljivo me\u0161anje oko \u0107ufti. Dodati sa\u010duvanu miro\u0111iju i ostaviti 5 minuta. Probati i, po potrebi, dodati poslednjih 10 ml limunovog soka.<\/p> <span class=\"tsh-cue\">Supa treba blago da oblo\u017ei ka\u0161iku i da ostane bez grudvica jajeta.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controls-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"controls-title-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temperatura, vreme i korekcije<\/p><h3 id=\"controls-title-sr-latn-gr-juvarlakija-avgolemono\">Kontrolne ta\u010dke za pouzdan rezultat<\/h3><p class=\"tsh-head-copy\">Sat je samo jedan pokazatelj; temperatura, izgled i tekstura daju kona\u010dnu potvrdu gotovosti.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Sredina \u0107ufte<\/p><strong>\u2265 71 \u00b0C<\/strong><p>Pred kraj kuvanja proveriti jednu \u0107uftu sa bo\u010dne strane.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ja\u010dina kuvanja<\/p><strong>Jedva kr\u010dka<\/strong><p>Sna\u017eno klju\u010danje mo\u017ee da razbije \u0107ufte i stegne junetinu.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Posle avgolemona<\/p><strong>Bez klju\u010danja<\/strong><p>Preostala toplota dovoljna je da zgusne smesu od jaja i limuna.<\/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\">\u0106ufte se raspadaju<\/td><td data-label=\"Najverovatniji uzrok\">Smesa je bila previ\u0161e rastresita ili je supa sna\u017eno klju\u010dala.<\/td><td data-label=\"Korekcija\">Odmoriti oblikovane \u0107ufte i odr\u017eavati samo sitne mehuri\u0107e uz ivicu lonca.<\/td><\/tr><tr><td data-label=\"Problem\">Pirina\u010d ostaje tvrd<\/td><td data-label=\"Najverovatniji uzrok\">\u0106ufte su prevelike ili je kuvanje bilo kratko.<\/td><td data-label=\"Korekcija\">Dodati 100 ml vru\u0107eg temeljca i kuvati jo\u0161 5\u20138 minuta pre pripreme avgolemona.<\/td><\/tr><tr><td data-label=\"Problem\">Pojavljuju se komadi\u0107i jajeta<\/td><td data-label=\"Najverovatniji uzrok\">Smesa je vra\u0107ena prebrzo ili je supa posle toga proklju\u010dala.<\/td><td data-label=\"Korekcija\">Po potrebi procediti deo supe; slede\u0107i put temperirati sa tri pune kutla\u010de van vatre.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"practical-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"practical-title-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"practical-title-sr-latn-gr-juvarlakija-avgolemono\">Serviranje, \u010duvanje i upotrebljive izmene<\/h3><p class=\"tsh-head-copy\">Uklju\u010dene su samo smernice koje stvarno menjaju kvalitet, bezbednost ili raspored rada.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>U svaku \u010diniju staviti tri \u0107ufte i toliko supe da im prekrije donju polovinu. Dodati crni biber, miro\u0111iju i kri\u0161ku limuna, bez pavlake.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Brzo ohladiti i \u010duvati u plitkoj posudi do 3 dana na 4 \u00b0C ili ni\u017eoj temperaturi. Pirina\u010d \u0107e nastaviti da upija te\u010dnost.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Zagrevati polako na slaboj vatri do najmanje 74 \u00b0C, uz ne\u017eno me\u0161anje i bez sna\u017enog klju\u010danja. Ako se zgusne, dodati malo temeljca.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Priprema unapred<\/h4><p>\u0106ufte mogu da se oblikuju i \u010duvaju u fri\u017eideru do 8 sati. Avgolemono se pravi tek po\u0161to su \u0107ufte potpuno kuvane.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"faq-title-sr-latn-gr-juvarlakija-avgolemono\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja \u010ditalaca<\/p><h3 id=\"faq-title-sr-latn-gr-juvarlakija-avgolemono\">\u010cesta pitanja: Juvarlakija avgolemono<\/h3><p class=\"tsh-head-copy\">Odgovori dopunjuju recept detaljima koji nisu ve\u0107 obja\u0161njeni u koracima i tabeli korekcija.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-juvarlakija-avgolemono\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mo\u017ee li jagnjetina da zameni junetinu?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee. Mlevena jagnjetina daje puniji ukus i ne\u0161to mek\u0161u masno\u0107u. I dalje va\u017ei minimalna unutra\u0161nja temperatura od 71 \u00b0C.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-juvarlakija-avgolemono\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Za\u0161to se pirina\u010d stavlja sirov?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Tokom kuvanja upija za\u010dinjenu supu, \u0161iri se u \u0107ufti i doprinosi mekoj, prepoznatljivoj strukturi.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-juvarlakija-avgolemono\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Mo\u017ee li supa da se zamrzne?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>\u0106ufte u obi\u010dnoj supi mogu da se zamrznu do 2 meseca. Sve\u017e avgolemono treba dodati posle odmrzavanja i podgrevanja, jer se smesa od jaja i limuna mo\u017ee razdvojiti.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrition-sr-latn-gr-juvarlakija-avgolemono\" aria-labelledby=\"nutrition-title-sr-latn-gr-juvarlakija-avgolemono\"><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=\"nutrition-title-sr-latn-gr-juvarlakija-avgolemono\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Vrednosti su izra\u010dunate iz standardnih podataka za sastojke i navedenog prinosa; brendovi, oce\u0111ivanje, apsorpcija i porcionisanje mogu da promene rezultat.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 395 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 26 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 700 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Veli\u010dina porcije:<\/strong> 1 \u010dinija (oko 3 \u0107ufte i supa). <strong>Procena:<\/strong> pribli\u017ena vrednost zasnovana na standardnim referencama, ne laboratorijska analiza.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Meke \u0107ufte sa pirin\u010dem u svetloj supi koja miri\u0161e na limun i miro\u0111iju.<\/p><p class=\"tsh-close-copy\">Tiho kr\u010dkanje \u010duva oblik \u0107ufti, a pa\u017eljivo temperiranje \u010duva glatko\u0107u avgolemona. Ta dva postupka odre\u0111uju ne\u017enu teksturu i \u010dist limunov zavr\u0161etak.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-gr-juvarlakija-avgolemono\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Juvarlakija avgolemono sa mekanim \u0107uftama od junetine i pirin\u010da, u svilenkastoj supi od jaja, limuna i miro\u0111ije\",\n  \"description\": \"Gr\u010dka supa sa \u0107uftama od junetine i pirin\u010da kuva se na veoma blagoj vatri, a zatim se van klju\u010danja povezuje avgolemono smesom od jaja i limuna. \u0106ufte ostaju cele, pirina\u010d mekan, a supa glatka i blago zgusnuta.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Youvarlakia-Avgolemono-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Youvarlakia-Avgolemono-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Youvarlakia-Avgolemono-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\": \"Gr\u010dka kuhinja\",\n  \"recipeCategory\": \"Mesna supa\",\n  \"cookingMethod\": \"Tiho kuvanje\",\n  \"keywords\": \"recept za juvarlakiju avgolemono,gr\u010dka supa sa \u0107uftama,\u0107ufte sa pirin\u010dem u supi,avgolemono sos,supa od jaja i limuna\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT40M\",\n  \"totalTime\": \"PT1H20M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"395 kcal\",\n    \"carbohydrateContent\": \"28 g\",\n    \"proteinContent\": \"26 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"700 mg\",\n    \"servingSize\": \"1 \u010dinija (oko 3 \u0107ufte i supa)\"\n  },\n  \"recipeIngredient\": [\n    \"500 g nemasne mlevene junetine\",\n    \"100 g dugozrnog belog pirin\u010da, ispranog i oce\u0111enog\",\n    \"120 g \u017eutog crnog luka, sitno narendanog\",\n    \"1 veliko jaje\",\n    \"20 g sve\u017ee miro\u0111ije, sitno seckane\",\n    \"15 g per\u0161una ravnog lista, sitno seckanog\",\n    \"15 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"6 g fine morske soli\",\n    \"1 g sve\u017ee mlevenog crnog bibera\",\n    \"1,5 l pile\u0107eg temeljca sa manje soli\",\n    \"1 lovorov list\",\n    \"15 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"2 g fine morske soli\",\n    \"2 velika jaja\",\n    \"80 ml sve\u017eeg limunovog soka\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Me\u0161anje i oblikovanje \u0107ufti\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napraviti smesu za \u0107ufte\",\n          \"url\": \"#step-01-sr-latn-gr-juvarlakija-avgolemono\",\n          \"text\": \"Sjediniti junetinu, pirina\u010d, crni luk, jaje, 15 g miro\u0111ije, per\u0161un, 15 ml maslinovog ulja, 6 g soli i biber. 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