I-Botvina, iresiphi yayo ezokwehliswa ngezansi, i-cuisine yaseRashiya evuselelayo, eyokwazi ukuhambisana kahle njengesidlo sasekuseni ehlobo noma isidlo sakusihlwa. Lesi sidlo sinikeza amandla kuwo wonke umuntu oshonelwe ukushisa ehlobo futhi ufuna ukuzama izindlela zokupheka ngezinsizi ezibandayo ngaphezu kwe- okroshka edumile ku-kefir , noma i- kvass .
Isobho se-Botvina
Izithako:
- isobho iklabishi e-acidic - 1,5 l;
- inhlanzi ebilisiwe (i-salmon, i-salmon, i-trout) - 500 g;
- izinyosi ze-beet - 100 g;
- inambuzane - 100 g;
- i-sorrel - 100 g;
- isipinashi - 100 g;
- Ikhukhamba - izingcezu ezimbili;
- u-anyanisi oluhlaza - i-1 bunch;
- i-dill - 1 bunch;
- usawoti - 5 g;
- ice - 200 g.
Ukulungiselela
Ukulungiselela i-botvigny, into yokuqala okufanele uyenze ukulungiselela imifino, lokhu, wonke amaqabunga amahlamvu, izinambuzane, isipinashi kanye ne-sorrel kumele afakwe epanini, uthele ngamanzi abandayo bese ubilisa phezu kokushisa okuphansi. Ama-herbs okuphekwe kufanele abanjwe emanzini, agayiwe abe yi-gruel futhi avumele ukupholile.
Nakuba imifino idla, ungakwazi ukubhekana namakhukhamba. Kudingeka zihlutshiwe, zigcakwe ezigcawini ezincane, zihlanganiswe nosawoti kanye nedill eqoshiwe.
Eceleni nombala osihliwe kufanele wengezwe isobho, okungukuthi, uma ngabe ufisa, kungenziwa esikhundleni se-kvass emhlophe. Ngemuva ketshezi, udinga ukuthululela ubukhulu bekhukhamba uphinde uhlanganise zonke izithako ngokugcwele.
Ngaphambi kokukhonza, i-ice yengezwa epuletsheni ngalinye, eligcwele i-botvinya. Inhlanzi ebilisiwe inikwa ngesitsha esihlukile.
Uma unesidingo sakho, akukho iresiphi elandelayo eyokusiza ukuphendula umbuzo, ukupheka i-botvina ngemizuzu engama-30.
Izithako:
- kvas - 1 l;
- i-leaf leaf - i-1 piece;
- ushukela - 1 ithisipuni;
- usawoti - 5 g;
- i-horseradish - 1 tbsp. isipuni;
- i-dill - 50 g;
- iziqongo ze-beet - 250 g;
- i-sorrel - 250 g;
- izaqathe - ucezu olulodwa;
- u-anyanisi oluhlaza - 100 g;
- anyanisi - 1 pc.;
- isithombo - izingcezu ezimbili;
- Ikhukhamba - izingcezu ezimbili;
- i-salmon, i-fillet - 500 g.
Ukulungiselela
Okokuqala, udinga ukucubungula izaqathe no-anyanisi bese uwasika emagumbini amancane, bese ufaka epanini imizuzu emibili. Ifilimu ye-saumon kufanele ihlukaniswe zibe izingcezu ezinkulu futhi ibeke eceleni.
Embizeni yamanzi, udinga ukuthumela izaqathe nge anyanisi bese ubilisa ngamathumba, bese ufaka izinhlamvu zezinhlanzi epanini. Kanye nezinhlanzi okudingayo ukwengeza pepper, leaf leaf, usawoti bese uhlanganise ngokucophelela izithako. Ngemuva kwemizuzu engu-7, udinga
Isinyathelo esilandelayo ekulungiseleleni i-botvinya ukusika ama-sorrel nama-beetroot - uthathe imifino ngotshani omncane. Okulandelayo epanini ye-sauté udinga ukuthulula umhluzi wezinhlanzi, engeza imifino ehlutshiwe bese uyipheka imizuzu emibili ngemuva kokubilisa. Ngemva kwalokho, imifino kufanele ihlungwe futhi igayiwe nge-blender noma ngesihlungo.
Okulandelayo, kuyadingeka ukuba usike ukhukhamba omuhle, u-anyanisi oluhlaza kanye nesithombo, engeza ama-horseradish noshukela emifino bese uhlanganise konke.
Manje ungaqala ukondla i-botvigny. Okokuqala, iqhwa lifakwa epulatifeni, bese i-cucumber mass, ehlanganiswe nemifino egciniwe futhi ichithe nge-kvass. Inhlanzi ebilisiwe inikwa epulini elihlukile.