I-recipe ye-borsch yeklasi

Ekubeni ukubonakala komntu kwiintsuku zethu, kwinkqubo yokuziphendukela kwemvelo, inkqubo yethu yokugaya igugu olukhulu. Umntu wanamhlanje kufuneka ukuba afake ukutya kwakhe izitya zokuqala, ezifana nesobho se-borsch. Ukwahlula kuphela okuphambili phakathi kwezi zimbi ezimbini iibhothi, i-borsch, eqinisweni, isobho, nje igama livela e-Ukraine, ekubeni isitya si-Ukraine.

Ukulungiselela i-borscht isetyenziselwa inani elikhulu leemveliso ezahlukileyo, ngaphandle kwesiseko seebhunge kunye nenyama, nangona inyama isetyenziswe ngokuhlukileyo, konke kuxhomekeke kulowo umhluzi esekelwe kuyo ukhetha i-borsch. I-Borsch, ngokungafani nezinye iisobho, inokwenziwa okunamandla kunye nezinye izithako, oko kuthetha ukuba inomdla ogqithiseleyo kunye nezondlo. Kwilungiselelo le-borscht alisetyenziswanga i-pasta kunye neesinkwa, kuphela imifuno nenyama.

Cinga iresiphi yeklasi yeBorsch yaseUkraine. Isethi yemveliso yenkomo yenkomo kwithambo, iklabishi, i-beet, i-anyanisi, iitapile, i-carrots, i-parsley, i-dill, i-garlic, i-pepper emnyama, i-pepper yaseBulgaria, ioli ye-sunflower, ityuwa.

Okokuqala, inyama iphekwe, ixesha lokupheka kufuneka libe ubuncinane ubuncinane iiyure ezimbini, emva koko inyama ivela kwi-pan kwaye igalelwe iinqununu.

Emva koko, kufuneka ucoce i-beet uze uyinqumle kwiibhoyi ezincinane ubukhulu becentimitha enye uze ungeze kumhluzi. Kungekudala ngaphambi kokuba i-beet isilungele ukusika iklabishi kunye namazambane uze ungeze kumhluzi, upheke uze ulungele.

I-anyanisi kunye neerotyth grate, ngokukhawuleza uyinqumle ipilisi yaseBulgaria, udibanise yonke into. Ukushisa ioli ye-sunflower epanini yokucoca kunye nefry izithako kubo kuze kube lula ukukhanya "(ngokuqhelekileyo kulungiswe ngumbala we-anyanisi).

I-Parsley, i-dill, i-garlic iphinde ihlulwe (igalikhi ingatshitshiswa kwi-grater ngenxalenye encinci yesisele okanye ifakwe kwisixhobo esikhethekileyo esiyigawulayo kunye ne-push eyodwa ye-lever).

Imizuzu emihlanu ngaphambi kokuba i-borsch isilungele, ukucima, imifino, iziqwenga zenyama, ipilisi yomhlaba, ityuwa ifakwe kuyo. Xa kulungiswe kakuhle, umhluzi we-borscht kufuneka ube ngumbala we -etroot, ngamanye amaxesha ukusetyenziswa kwemveliso yeeviniga ezivelisa umbala, ukongezelela ngexesha leebherethi zokupheka nje ngamaconsi ambalwa. Kufuneka ubeke ingqalelo kwinto yokuba ityuwa iborski ayifanele ibe ngaphaya kwe-5-10 imizuzu. ngaphambi kokuba lilungele. Oku kuyimfuneko kumbala womhluzi, ukuba ityuwa yongezwa kwangaphambili, ityuwa ayiyi kuvumela i-beetroot "ukugqithisa umbala" kumhluzi, kuba iyinxalenye ye-tannin malunga ne-beetroot.

Ngoku ukuba isitya sakho silungile unokukufefa ngekhilimu omuncu okanye i-mayonnaise ngqo kwiplate. Etafileni i-borscht inikwe ishushu.

Ngokusekelwe kule recipe, ungazama izithako, ungeze into kuwe ngaphandle kokwesaba ukuphazamisa "into". Ngenxa yoko, fumana i-borscht ehambelana neenketho zakho.

Kukho iresiphi yeborsch kwi-so-called version ekhanyisiweyo. Kubantu kuqhelekileyo ukubiza i-beetroot. Kwi -etroetroet beetroot ayinqunywanga kwiikhabhi njengesiqhekeza esiqhelekileyo, kodwa ugxutywe kwi-grater. I-Beetroot inokudluliselwa kwintlobo yokutya okanye yemifuno ye-borsch. Ukubunjwa kwe-beetroot kunqunywe kumhluzi wenyama (ongenamanqatha), iibhontshisi, iifatate, i-anyanisi kunye neerotroti. Kwaye u-anyanisi kunye nee-karoti azidluli kwinqanaba lokugcoba, kodwa upheke kuphela ukubunjwa kwazo zonke izithako. I-beetroot ye-Sugar iyakuthi ifunyanwe kuma-canteens amaziko ezonyango kunye nama-canteens phambi kweziko leziko lemfundo (ootitshala bezilwanyana).