{"id":177681,"date":"2026-05-14T10:13:12","date_gmt":"2026-05-14T10:13:12","guid":{"rendered":"https:\/\/www.europesays.com\/lt\/177681\/"},"modified":"2026-05-14T10:13:12","modified_gmt":"2026-05-14T10:13:12","slug":"garsus-portugalas-paragavo-lietuvisku-saltibarsciu-tokios-reakcijos-nesitikejo-niekas","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/lt\/177681\/","title":{"rendered":"Garsus portugalas paragavo lietuvi\u0161k\u0173 \u0161altibar\u0161\u010di\u0173: tokios reakcijos nesitik\u0117jo niekas"},"content":{"rendered":"<p>\u201eMan labiausiai patinka tai, kad lietuvi\u0161ki \u0161altibar\u0161\u010diai yra netik\u0117ti, o j\u0173 nauda sveikatai, tikiu, \u2013 i\u0161ties \u012fsp\u016bdinga. Kadangi esu i\u0161 menin\u0117s aplinkos, vertinu dalykus, kurie turi stipr\u0173 identitet\u0105 ir charakter\u012f.<\/p>\n<p>\u0160altibar\u0161\u010diai nesistengia b\u016bti pana\u0161\u016bs \u012f ka\u017ek\u0105 kit\u0105. Jie i\u0161 karto i\u0161siskiria. Spalva ry\u0161ki, skonis gaivus \u2013 tai tikras \u012fkv\u0117pimas k\u016brybai\u201c, \u2013 sako dar kaip Mr. Energy Na Casa \u017einomas pa\u0161nekovas.<\/p>\n<p>Keliaudamas po Europ\u0105 ir Ryt\u0173 Europos \u0161alis jis yra ragav\u0119s \u012fvairi\u0173 \u0161alt\u0173 sriub\u0173 variant\u0173, ta\u010diau lietuvi\u0161ka versija, pasak Vito, yra unikali.<\/p>\n<p>\u201eKai kur daugiau d\u0117mesio skiriama paprastumui, kitur r\u016bg\u0161tumui ar tekst\u016brai, ta\u010diau Lietuva \u0161i\u0105 sriub\u0105 pavert\u0117 ka\u017ekuo i\u0161skirtiniu ir \u012fsimintinu.<\/p>\n<p>Vien jos vizualinis identitetas daro j\u0105 ypating\u0105. Tikriausiai tod\u0117l lietuviai \u0161iam patiekalui suk\u016br\u0117 net festival\u012f\u201c, \u2013 pastebi atlik\u0117jas, atstovaujamas \u201eMalakauskas Event Producer Production\u201c.<\/p>\n<p>Apie tai, jog angli\u0161kai b\u016bt\u0173 \u012fdomu sudainuoti apie \u0161altibar\u0161\u010dius, id\u0117ja jam kilo lankantis sostin\u0117je esan\u010dioje \u201eSelfstation\u201c studijoje, kurios \u012fk\u016br\u0117ja, stilist\u0117 ir meninink\u0117 Jurgita Malakauskait\u0117 pavai\u0161ino ro\u017eine kava.<\/p>\n<p>Ji ne\u012fprastu g\u0117rimu nuo gegu\u017e\u0117s 18 d. iki pat \u0160altibar\u0161\u010di\u0173 festivalio pabaigos lepins visus studijos sve\u010dius ir dr\u0105siausiems dovanos ro\u017ein\u012f plauk\u0173 da\u017eym\u0105.<\/p>\n<p>\u201eJurgita mane labai su\u017eav\u0117jo savo k\u016brybi\u0161kumu ir tuo, kiek daug d\u0117mesio ji skiria detal\u0117ms. Atrodo, kad ji ne tiesiog ruo\u0161iasi festivaliui, o kuria vis\u0105 nuotaik\u0105 ir patirt\u012f \u017emon\u0117ms. Labai retai matau tok\u012f i\u0161radingum\u0105\u201c, \u2013 sako Vitor Tavares Mendes.<\/p>\n<p>Pasak i\u0161skirtinio atlik\u0117jo, ypating\u0105 \u012fsp\u016bd\u012f jam paliko \u012fvaizd\u017eio poky\u010di\u0173 erdv\u0117s kiemelyje kuriama ro\u017ein\u0117 instaliacija \u2013 vieta, skirta fotografijoms.<\/p>\n<p>Vitor\u0105 nustebino ir tai, kad studijos lankytojai festivaliui gali ruo\u0161tis i\u0161 anksto \u2013 pasikeisti \u012fvaizd\u012f, i\u0161bandyti ro\u017einius akcentus ar net ry\u0161ki\u0105 plauk\u0173 spalv\u0105.<\/p>\n<p>\u201eMan atrodo labai smagu, kai festivalis prasideda dar prie\u0161 \u017emogui nueinant \u012f rengin\u012f\u201c, \u2013 \u0161ypsosi portugalas.<\/p>\n<p>J. Malakauskait\u0117 festivalio nuotaik\u0105 nusprend\u0117 perteikti ne tik vizualiais sprendimais, bet ir autoriniu \u0161altibar\u0161\u010di\u0173 receptu, kur\u012f pavadino \u201eSelfstation Pink Soup\u201c.<\/p>\n<p>Pasak jos, klasikin\u012f lietuvi\u0161k\u0105 patiekal\u0105 nor\u0117josi paversti kiek modernesniu, kremi\u0161kesniu, su netik\u0117tu skonio akcentu.<\/p>\n<p>Sriubai reik\u0117s:<\/p>\n<ul>\n<li>500 ml r\u016bgpienio<\/li>\n<li>150\u2013200 g mink\u0161to tepamo feta tipo s\u016brio<\/li>\n<li>3\u20134 marinuot\u0173 burok\u0117li\u0173<\/li>\n<li>1 ilgo agurko<\/li>\n<li>Saujos krap\u0173<\/li>\n<li>2\u20133 svog\u016bn\u0173 lai\u0161k\u0173<\/li>\n<li>Truput\u012f \u010diobrelio<\/li>\n<li>1\u20132 a. \u0161. citrinos sul\u010di\u0173<\/li>\n<li>\u017diupsnio rudojo cukraus<\/li>\n<li>Druskos \u2022 Juod\u0173j\u0173 pipir\u0173<\/li>\n<\/ul>\n<p>Patiekimui:<\/p>\n<ul>\n<li>2\u20134 virt\u0173 kiau\u0161ini\u0173<\/li>\n<li>Ma\u017e\u0173 bulvy\u010di\u0173<\/li>\n<li>Alyvuogi\u0173 aliejaus arba sviesto<\/li>\n<li>Druskos ir pipir\u0173<\/li>\n<\/ul>\n<p>\u0160altibar\u0161\u010di\u0173 gaminimas:<\/p>\n<p>Burok\u0117lius sutarkuokite arba smulkiai supjaustykite. Agurk\u0105 supjaustykite ma\u017eais kubeliais, susmulkinkite krapus ir svog\u016bn\u0173 lai\u0161kus.<\/p>\n<p>Mink\u0161t\u0105 feta tipo s\u016br\u012f i\u0161mai\u0161ykite su rugpieniu, kol mas\u0117 taps vientisa ir kremi\u0161ka. Sud\u0117kite burok\u0117lius, agurkus bei \u017ealumynus.<\/p>\n<p>Sriub\u0105 pagardinkite citrinos sultimis, ruduoju cukrumi, druska ir pipirais. \u012eberkite truput\u012f \u010diobrelio \u2013 b\u016btent jis suteikia subtil\u0173 ir netik\u0117t\u0105 skonio akcent\u0105.<\/p>\n<p>Paruo\u0161tus \u0161altibar\u0161\u010dius palaikykite \u0161altai bent valand\u0105.<\/p>\n<p>Tra\u0161kioms bulvyt\u0117ms bulves i\u0161virkite su lupena beveik mink\u0161tai. Lengvai paspauskite arba perpjaukite pusiau ir apkepkite keptuv\u0117je su sviestu arba alyvuogi\u0173 aliejumi iki auksin\u0117s, tra\u0161kios plutel\u0117s. Pabaigoje pagardinkite druska ir pipirais.<\/p>\n<p>Patiekdami \u012f duben\u012f pilkite \u0161altibar\u0161\u010dius, \u0161alia d\u0117kite pusiau pjaut\u0105 virt\u0105 kiau\u0161in\u012f, tra\u0161kias bulvytes, papildom\u0173 krap\u0173 ir kelis la\u0161us alyvuogi\u0173 aliejaus.<\/p>\n<p>Recepto akcentas \u2013 feta tipo s\u016brio kremi\u0161kumas ir subtilus \u010diobrelio aromatas.<\/p>\n","protected":false},"excerpt":{"rendered":"\u201eMan labiausiai patinka tai, kad lietuvi\u0161ki \u0161altibar\u0161\u010diai yra netik\u0117ti, o j\u0173 nauda sveikatai, tikiu, \u2013 i\u0161ties \u012fsp\u016bdinga. Kadangi&hellip;\n","protected":false},"author":2,"featured_media":177682,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[113,37,39,36,38,40,114],"class_list":{"0":"post-177681","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-pramogos","8":"tag-entertainment","9":"tag-lietuva","10":"tag-lietuviu","11":"tag-lithuania","12":"tag-lithuanian","13":"tag-lt","14":"tag-pramogos"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lt\/116572402703690731","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/177681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/comments?post=177681"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/177681\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media\/177682"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media?parent=177681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/categories?post=177681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/tags?post=177681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}