I-Borscht yisidlo esivamile cishe wonke umuntu eMpumalanga Yurophu, futhi imindeni eminingi inendlela eyithandayo yokupheka. Yiqiniso, asifuni ukuncintisana ne-borscht ekusebenzeni komama wakho nogogo, kodwa izinketho eziningana ezihlwabusayo, ngokushintsha, zanquma ukuhlangana kule ndaba.
Iresiphi ye-borsch ye-classic ne-beet neklabishi
Umqondo we "classic" ngokuphathelene nezitsha zendabuko uhlale ukhulu kakhulu, ngoba esifundeni ngasinye kukhona iresiphi ethwala lesi sihloko sokuhlonipha. Sitshela, kunalokho, mayelana nokunye ukuhluka kwe-borscht yama-classic, okuyiqiniso, ejwayele abaningi.
Izithako:
- Umhluzi wenkomo - 2.5 amalitha;
- ama-beet - 300 g;
- iklabishi entsha - 350 g;
- i-tomato puree - 240 ml;
- amazambane nezilimo eziyizigaxa - 250 g;
- amazinyo ka-garlic - izingcezu ezingu-3;
- izaqathe - 200 g;
- ushukela, uviniga - ukunambitha;
- anyanisi - 180 g.
Ukulungiselela
Ngaphambi kokupheka i-borsch ne-beet kanye neklabishi, i-beet kufanele igeze futhi ibiliswe kuze kube yilapho isikhumba sithobile, futhi iklabishi ikhethwe nganoma iyiphi indlela elula.
Ubhontshisi obilisiwe ubumba futhi ugaye, bese ulondoloza emanzini amafutha yemifino, kanye no-anyanisi, ugxilwe ube unamathiselwe ngama-clove ne-karoti. Kufrying, engeza utamatisi puree, ishukela kancane kanye uviniga, uma wayefisa.
Ngesikhathi imifino ethosiwe, gcwalisa ibhodlela ngemhluzi bese ufake ama-cubes amazambane kuwo. Lapho abagcina befinyelela ezingeni elilungele isigamu, baxube okuqukethwe kwepani ngemifino yokudla yemifino kanye nezincezu ezincane zeklabishi. Ncishisa ukushisa bese upheka i-borsch ne-beet neklabishi entsha, kuze kube iklabishi ikhiphe.
Uma sikhuluma ngeklasiki, ngakho-ke kungcono ukukhonza lesi sidlo enkampanini entsha ye-dill, i-pampushki no-ukhilimu omuncu, nabathandi be-lard bangagaya nge-garlic nosawoti, bese ufaka isipuni esivulekile se-pasta ekhethiwe kumhluzi oshisayo 10 ngaphambi kokukhonza.
Borsch nge fresh and sauerkraut ngaphandle beet
Uma ku-iresiphi yangaphambilini ye-sourish esingaqondakali kalula senezela uviniga, bese usubeka esikhundleni sesincenye esincane se-sauerkraut ukuze uzuze umphumela ofanayo.
Izithako:
- anyanisi - 130 g;
- i-tomato puree - 380 ml;
- izaqathe - 100 g;
- i-parsnip (impande encane) - ucezu olu-1;
- amazinyo e-garlic - izingcezu ezimbili;
- pepper eshisayo - ukunambitha;
- iklabishi entsha (eqoshiwe) - izinto ezingu-2;
- i-sauerkraut - isigamu sekhulu;
- amazambane - 200 g;
- umhluzi - 2.5 amalitha.
Ukulungiselela
Uma umhluzi usulungile, khona-ke ungaqala ngokuphepha ngokuvuna imifino. Beka epanini le-stew noma epanini elijulile lokucwenga, ama-cubi anyi, izimpande ze-parsnip ezigayiwe kanye ne-izaqathe, zombili izinhlobo zeklabishi nama-clove aqoshiwe. Ngemuva kwemizuzu engu-10, uthele imifino eluhlaza ngobunamatamatisi obunwetshiwe bese ubhala isikhathi esifanayo.
Imifino efundwayo yemifino gazinga ku-umhluzi obilisayo bese uthumela izingcezu zamazambane ngokulandelayo. I-laurel encane ye-flavour, nayo, ayilimazi. Ngemuva kwesigamu sehora, zama i-borscht bese uyinqamulela ukunambitha ngengxenye eyengeziwe yegalikhi egayiwe nge-pepper ebabayo, usawoti noshukela.
Iresiphi ye-borsch enomnandi neklabishi nama-beet
Engavamile, futhi ephawulekayo, iresiphi yalesi borski neklabishi elisha kanye nesithombo sebhitrudi ihluke kubangaphambili bayo ngenxa yokungezwa okungeyona into eqondene nalezi zenyama zokudla ezinkukhu.
Izithako:
- Inyosi yenkomo - 3,5 l;
- anyanisi - 130 g;
- iklabishi eqoshiwe - izinto ezimbili;
- utamatisi unamathele - 45 g;
- izaqathe - 200 g;
- isithombo sebhitrudi - 250 g;
- inkukhu i-mince - i-500 g;
- amazambane nezilimo eziyizigaxa (ezinkulu) - ama-2 ama-pcs.
Ukulungiselela
Spasserovavav yonke imifino echotshoziwe, ngaphandle kwamazambane, udlulisele emhluzeni, ulandelwe ngokufaka utamatisi unamathele. Bese uthumele ama-cubes amazambane bese upheka i-borsch uze ithambe. Imizuzu engu-12-15 ngaphambi kokulungiselela, faka inyama emincane yezinkukhu ezivela enkukhu ibe umhluzi.