Iisobho ngeethambo kunye neenyamazane.
I-recipe yokudla isonka esivela kumntu ngamnye ohlala kuyo, kodwa iimfihlelo zokupheka isobho ziyafana. I-Bone kunye nomhluzi wenyama kufuneka ifakwe kwi-thumba ngokukhawuleza, leyo inyama okanye ithambo liphekwe ngokushisa okukhulu. Xa isobho sezibilisa, umlilo uyancitshiswa kwaye umhluzi upheka ngaphandle kwesiqhekeza. Amanzi akufanele aphephe ngamandla.
I-meat kunye ne-bone broth iphekwe ngokweendlela zokupheka kunye nokubala kwamanzi: 3 iiglasi zamanzi abandayo zi thunyelwa kwelinye epanini kwisikhumba (xa upheka, liphuphuma eduze kweglasi yamanzi). Khumbula ukuba awukwazi ukongeza amanzi kwisobho ngexesha lokupheka, njengoko inambitheko yesobho esilungisiwe esilahla kakhulu.
Isophu iphephe kakuhle kwipuphu ye-koqweqwe lwawo, ilondoloza kangcono iivithamini kunye ne-microelements zokutya.
Ukuba udinga ukukhawulezisa inkqubo yokupheka inyama, ngaphambi kokuba ubeke inyama kwi-ode, ugcobe ngeardard, ubambelele imizuzu embalwa, uze uyisuse kakuhle. Inkqubo yokupheka inyama nayo inokukhawuleziswa ngolu hlobo lulandelayo: nqunqana inyama yecala kwiifayili kunye nemigqomo emide okanye yenze inyama kwi-meatballs, eziphekwe ngokukhawuleza.
Umhluzi ocebileyo, ocebileyo unesiqinisekiso sokutya okuhle kakhulu kwesosiza esizayo, oku kuchazwe kwidiskhi nganye.
Ukuba upheka umhluzi emanzini enyama, ngaphambi kokupheka kufuneka ushiswe ngamanzi abilayo. Ngomsizi wempuphu, ilayisi okanye iisobho zemifuno zinomnandi kakhulu.
Ukuba ufuna ukufumana umhluzi ogqithisiweyo, uhlawule inyama emanzini abandayo. Ukuba ufuna inyama ngokwayo ibe yinyama, ithambile kwaye ithambile, yiphantsi kwayo ibe ngamanzi abilayo.
Ukutya iisobho kudla ngokuzalisa iqanda eliluhlaza, kodwa yenza njalo ukuze iprotheni yeqanda ayifaki. Oku kwenziwa ngolu hlobo lulandelayo: kwisobho esithatyathwe emlilweni, uthele iqanda eliphambili elitshitshiweyo elincinci elincinci, uvuselela isobho. Ukuba ufuna umhluzi wesobho ukuba ucoceke, ungenayo i-eggshell, ucofe ngokugqibeleleyo i-eggshell, udibanise imizuzu embalwa kwisobho esiphulayo, uze uyiphathe ngengxolo.
Ezinye iisobho.
Ukulungelelwa iisobho ezenziweyo kwi-fish broth nazo zikhanyiswa ngamhlophe abamhlophe abomvu ekupheleni kokulungiselela isobho.
Ukwenza i-okroshka ibe mnandi ngakumbi, uthele i-anyanisi eluhlaza nge-yolki eyobilisiwe kunye netyuwa de ivele ijusi, yongeza lo mxube kwi-okroshka.
Umququ owenziwe kwiparele ye-barley uphekwe ngaphambili ngebhali yeebilisi ukuze kungabi naluhlaza.
Ukuba ungeze iqabunga le-laurel kwisobho, emva kokuphela kokupheka kususwe kwisobho ukwenzela ukuba isobho asithathi ubuhlungu bomlenze.
I-foam eyenziwe ngexesha lokubilisa isobho isuswa. Emva kweesobho, i-moto iyancipha.
Ukuba uthe wenza ngesosizi isonka, ke udibanise ilayisi kwisikhwama uze uyililise, irayisi iya kuthatha ityuwa engaphezulu. Kwakhona, ukuninzi kweetyuwa kunokuyithatha inqanawa yeswekile eyongezwe kwisobho. Ngendlela ngetyuwa, umhluzi weentlanzi utyutywe ngakumbi, kunokutya. Isosi isetyu xa iphekwe.
Ukulungelelwa kwe-borscht kuzaliswe ekuphekeni kokupheka ngejusi ye-beet ukuze unike isityebi esisityebi.
Ukuxuba emathanjeni kwathathela i-tastier kunye nephunga elithozamisayo, ngaphambi kokuba uphonsa amathambo kwi-ode, fry kwioli yezolimo kwi-pan yokutshiza okanye emdaka e-oven.
Ukuze wenze umhluzi kwi inyama yenkukhu ehlekisayo, intaka kufuneka iyancitshiswe xa ibiliswa ngamanzi abandayo kuphela. I-broth inyama yenkukhu iyona nto isisiseko esihle sesobho se-pea, kunye nayo ingazaliswa nge-vermicelli okanye imifuno.
Ngamanye amaxesha kufuneka ugcine umhluzi ukulungele ukupheka isobho kuyo ngosuku olubi. Umgqomo ogqityiweyo ugcinwe kakuhle xa uyayifaka kwaye uwuthulule kwisitya seglasi ecocekileyo okanye umgca wokugcoba.
Ngomso olandelayo ukugcina ukukhanya komhluzi, ukutshisa ekushiseni okuphantsi kunye nesibhambathiso valiwe kwaye uyisuse emlilweni ngokukhawuleza ukuba uqala ukubilisa.
Ukuba ugcwalisa isobho nge-croup, kufuneka uhlambe kuqala kwindawo ebanda, kwaye emva kwamanzi ashushu. Ilayisi kunye ne-millet zinokuthi zinyanzelwe iiyure eziliqela ngaphambi kokupheka isobho, ukuze ziphephe ngokukhawuleza. I-groats ifakwa kwisobho ngokukodwa kunye ne-anyanisi etyusiweyo kunye neeqathi. Imizuzu emihlanu kamva iifatates zifakwa kwisobho.
I-Pasta ifakwa kwisobho ngesikhathi esifanayo kunye namazambane. Kwisobho nge-noodle, unokubeka ezinye iinqotyi, ukuze zibe ngumbala oqaqambileyo kwaye onomnandi ukunambitha.
Ukwenza isobho ezele ipasta okanye irayisi iphendulwe ngokucacileyo, kufuneka uqale udibanise i-pasta okanye ilayisi kumanzi abilayo imizuzu emibini, uze udibanise amanzi, ufake i-pasta okanye irayisi kwisobho kwaye upheke uze uphekwe.
Imifuno yesobho iyakutywa kwiibhubhu ezincinci. Ngaphandle kwee-litate, kunokunqunyulwa okukhulu. I-rassolnik kunye nemifuno ye-borscht yinquma.
Ukugcina isondlo semifuno kwisobho sekhaya, kufuneka uwabeke ubilise ngamanzi abilayo kwaye upheke ukushisa okucokisekileyo.
Iisobho kunye nemifuno zidliwa ngokukhawuleza emva kokulungiswa kwazo, akufanele zigcinwe ixesha elide, ekubeni iivithamini eziqulethwe kwimifuno ebilisiwe ziphuma ngokukhawuleza.
Iisobho kunye nemifuno zizaliswe ngamacube omnandi: isilimo esidliwayo esinamagatsha anamanzi, i-dill, iparsley.
UVinegar kunye noshukela, eyongezwa kwi-borsch, unciphise inkqubo yokupheka imifuno.
Isobho esilungelelweyo sigcinwe phantsi kwesiqhekeza kwisithuba se-15 imizuzu, ukuze ingeniswe.