Kubonakala ukuba i-borscht isitya selizwe esivela seRoma lasendulo. Wathandwa yi-patricians ehloniphekileyo kunye nabantu abaqhelekileyo, abathi, ngaphezu kwezonka kunye neesegesi, babefuna i-vitamin borschik. Abalimi abasemasimini ngokukhethekileyo bakhula ininzi iklabishi kunye neebhunge. Kodwa i-borscht eyona nto iphakamileyo efikelele ekuphekeni kwe-Ukraine, ibe yinto yokudumisa ngokungenasimo, ukukhuthazwa kunye nokuhamba kwendiza. Kwabo abazange bapheke i-borsch yase-Ukraine, iteknoloji yokupheka ingabonakali ilula. Makhe sibone ukuba oku kunjalo ngokwenene.
Ukulungiselela i-borsch yase-Ukraine ekhoyo, ufuna ezi zilandelayo izilwanyana kwi-alamu yesi-5.
- ipilisi yenyama kunye nelitye;
- 6-8 amazambane amakhulu;
isiqingatha intloko yeklabishi;
- beet 2-3;
- 2-3 izaqathe;
- enye ipilisi entle;
- 100 ml ye-tomate unamathela;
- 100 g yeoli yeengulube;
enye ipilisi ebukhali;
- ii-clove ezine-garlic;
- enye i-anyanisi, imifino, isiqwenga samathambo endala, iqabunga le-bay, iziqholo, ityuwa;
ukhilimu omuncu we-refueling.
Pheka umhluzi. Ngethuba esilisa kunye nathi, sinciphisa iibhokhwe kunye neengcambu kwaye siphelile ngokwahlukileyo kwinqwelo yeoli - ngamanzi nangaphantsi kwesiqhekeza. Ngokukhawuleza ukuba umhluzi uphekwe, siphosa apho amazambane aqoshiwe. Kwaye emva kwemizuzu emihlanu, sibeka i-beet ephothiweyo apho.
Ixesha lokuqalisa isenzo esona sikhulu. Silungiselela ixesha lokubilisa, elenza ukuba inqabileyo enkulu, umbala kunye nenkohlakalo ye-borsch. Ukwenza oku, gcoba i-anyanisi ngokukhawuleza, i-karoti emithathu kwi-grater kwaye uphelele ngamanqatha malunga nemizuzu elishumi. Emva koko faka enye ipofile yepasifuni kwaye uphuphe ngaphandle, uvuselele phambili. Ngokukhawuleza xa umgubo uphulayo, lixesha lokungena unamatyambo omninzi ohlanjululwe ngumhluzi. Siphonsa khona i-laurel, igalikhi kunye nepepper ecocekileyo enobumba. Siletha ixesha lokubilisa ngethuba kwaye sipheke ekushiseni okuphantsi, kuvuselela. Emva koko cima umlilo, engeza imifino kwi-pan, udibanise.
Okwangoku, iifatates zethu zaziphekwe emthanjeni, ngoko ke yonke ingqwalasela epakini. Iklabishi enokutshitshisa nge-"crunches" encomekileyo kwaye ende. Iklabishi kufuneka ibe yinto eninzi kangangokuba intaba encinane iphakame ngaphezu kwamanzi malunga nentimitha enye. Iipilisi ezibukhali zibophelelwe ngentambo kwaye ngokusemthethweni imizuzwana embalwa siyifaka kwisikhwama. Khumbula ukuba kufuneka ujonge i-pepper ngokukodwa, ngaphandle koko ayiyi kuba yi-borsch, kodwa i-breed eerie, ngokuyila ukutya, kufuneka ugijime emva komlilo wokucima umlilo.
Xa iklabishi isilungile (emva kwemizuzu emithathu), yongeza i-seasoning. Kwaye enye imizuzu emibini, vumela ukuba yonke ibilise. Ungesabi, zama! Ukuba awunayo i-asidi eyaneleyo, yongeza ijusi yeemon ukuba iilekese ziseshukela. Yaye ukuba kukho konke okunambithekiyo-kunye kunye nenye.
Kwaye ngoku! Thatha i-fat fat, i-three yayo kwi-grater enkulu kwaye udibanise negalikhi ecindezelwe ngegalikhi. Siphosa kwaye sitshintshe umlilo ngokukhawuleza. Yenziwe! Njengoko ubona, ukuze ujabulele i-borsch yaseCroatia ephukayo kunye neqholiweyo, iteknoloji yokupheka ayikho into enzima. Esi sidlo siya kuthintela nangona "kakhulu kude nekhishini" inkosikazi okanye umnini. Kodwa yindani, musa ukukhawuleza kwisitya ngokukhawuleza! Masibekwe, sinyuka kwivumba levumba. Kwaye ngomhla wesibini kuya kuba mnandi, uya kubona. Cinga konke? Kungakhathaliseki ukuba njani! Iindwangu zisetyenziselwa i-borsch yaseUkraine. Awufuni ukuhlambalaza - ungayi, uya kulawula ikhaya kunye nesonka. Nquma ukumangaliswa - nceda.
Nantsi i recipe ye pampushkas ngegalikhi.
I-Pampushkas ibizwa ngokuba yi-small round pyshki ukusuka kwimvubelo inhlama kumaqanda, ibhotela kunye nobisi. Ngenxa yokulungiselela kwabo, inhlama ayixoxwanga kwaye inika amaxesha amabini. Emva koko sinqumla kwi-"buns" encinci ubukhulu be-walnut, udibanise kwi-bhotela, makabe bavuke kwakhona, bapheke imizuzu engama-20 ukuya kwimizuzu engama-30 ukuya ku-30 ukuya ku-oven. Ku-borscht pampushki yakhonza ngokutshisa, ukucima i-garlic nganye ngegalikhi.
Ngoku, oko ngokwenene. Bon appetit!