- beet - Ukunambitha
- amanzi - 1 Iincwadi
- ityuwa - 30 Grams
Kwixesha la mandulo, iibhereji zazisetyenziselwa ukulungisa, namhlanje yimifuno ebalulekileyo kwitafile zethu. Iibhere zeza eYurophu zisuka eMpuma, kwaye eRussia yavela nge-10 leminyaka. Kakade kwi-beetroot ye-16 ye-beetroot kwi-beet yaba isidlo esithandwa ngabantu baseRussia, kwaye i-beet yenziwe isetyenziswe kwitheyibhile ukuze ibe nemihlali yesondlo. Iibhontshi ze-Kvasshenuyu zingakhonzwa ekuhloliseni, zongeza kwi-salads, iivigrettes okanye usebenzise njenge-snack. I-Brine, eyenziwa ngexesha lokubheka, ingasetyenziselwa ukulungiselela iborsch. Kwiibhoksi ezinomsila, zithatha izityalo zengcambu eziphilileyo kuphela ngaphandle komonakalo, umbala omnyama obomvu okanye umgqomo, ubuncinane obuphakathi okanye obuncinane. Amabanga amanqaku angcono amaYiputa kunye neBordeaux. I-beet ekhanyayo eneemvini ezimhlophe kunye namasongo kuthathwa njengengafanelekanga. Ukulungiselela: Susa i-beet, ucoceke kakuhle, hlambulula uze ufake emgqonyeni okanye epakeni. Dlulisa i-brine emanzini nangetyuwa ukuze ihlanganise i-beetroot engaphantsi kwe-10-15 cm. Gubungela ngegubhi enengxolo, yibeke umthwalo phezulu kwaye uyibeke endaweni efudumele yokuvumba. Emva kweveki ezi-2, i-beet ebomvu iya kuba ilungile. Ngeli xesha, kubalulekile ukususa i-brine kunye nenkuni ebusweni be-brine. Xa i-beet isilungile, iya kuguqulwa kwaye ithambile. I-brine iya kuba mnyama-mnyama kwaye iya kuba mnandi kwaye iyomuncu, inambitha encinci.
IiNkonzo: 4