Shchi - isidlo esithandwa kakhulu eRussia cuisine, uhlobo lwesobho lokugcwalisa isobho. Lesi sidlo siyisimangaliso, ezincwadini, kwezobuciko kanye nasezinhlotsheni eziqhubekayo zokusetshenziswa kolimi kunezinkulumo eziningi kanye nezinhlawulo zamasiko ezihambisana nesobho seklabishi.
Ukupheka iklabishi iklabishi (kokubili fresh and omuncu), ngezinye izikhathi sorrel kanye nezinye imifino.
A kancane mayelana nomlando iklabishi isobho
Kukholelwa ukuthi isobho kuzinketho eziseduze nezanamuhla, eRussia yaqala ukulungiswa kungekuqaleni kwekhulu le-IX. Kwakuyizikhathi lapho abalimi baseRussia baqala ukusebenza ngenkuthalo futhi yonke indawo bakhula iklabishi emhlophe.
Tshela ukuthi ungayipheka kanjani isobho kusuka ku-sauerkraut. Kungcono ukusebenzisa iklabishi sauerkraut, kodwa hhayi usawoti.
Isobho saseRussia esiyinkimbinkimbi esisuka ku-sauerkraut - iresiphi
Izithako:
- i-sauerkraut - 500-750 g;
- amakhowe amhlophe - ama-8 ama-pcs.;
- anyanisi - ama-2 ama-pcs .;
- i-groats ye-buckwheat - 2 tbsp. izinkezo;
- amazambane - izingcezu ezimbili;
- izaqathe - ucezu olulodwa;
- i-turnip noma i-rutabaga - i-1 pc.;
- impande ka-parsley - ucezu olu-1;
- izinongo (amaqabunga, ama-clove, i-peppercorns, imbewu ye-anise, i-fennel, i-coriander ne-dill) - kancane kancane;
- imifino yedill kanye ne-parsley;
- i-garlic - ama-2-5 amakhemikhali;
- amafutha yemifino (i-linseed, isibonelo) - 2-5 st. izinkezo;
- ukhilimu omuncu wokufaka.
Ukulungiselela
Embizeni yobumba sibeka i-sauerkraut, uthele ama-0.5 amalitha amanzi abilayo bese uyimboza ngesembozo. Ungabeka ubhodlo obunzima kuhhavini elushisayo ngaphambi kwemizuzu engama-30 noma nje ushiye ihora elingu-1. Khona-ke usawoti neklabishi uketshezi oluhlukile, iklabishi esiyiphonsa ku-colander. Esikhathini sofuji, fudisa amafutha, gcina u-anyanisi oqoshiwe, engeza iklabishi bese uqhekeke kancane kancane imizuzu engu-10.
Esikhathini epanini kwakunezinhlanzi, i-parsley izimpande (okuphelele), eziqoshiwe hhayi amakhowe amahle kakhulu, izaqathe, amazambane kanye nama-turnips (uma kunjalo, azitholanga - sizozilawula). Engeza izinongo, uthele 1 ilitha lamanzi bese upheka imizuzu engu-20 ngokushisa okuphansi. Impande ka-parsley ilahliwe. Hlanganisa ama-anyanisi e-braised kanye neklabishi kanye nawo wonke ama-soup izithako (okungukuthi, yikuphi epanini). Sifisa eklabishi iklabishi ukumnika (noma umhluzi), sihlanganisiwe ekuqaleni. Vala i-pan nge-lid bese uvumela ukupholisa imizuzu engu-10. Gcwalisa amakhambi aqoshiwe kanye negalikhi. Siphulukisa isobho ngamapulangwe futhi sinekhilimu omuncu ngokushesha ngaphambi kokukhonza. Kuhle ukukhonza isinkwa se-rye kanye nengilazi ye-tincture enamandla ebabayo noma i-vodka epholile.
Isobho sezinyama
Isobho esiphundu se-meat kusuka ku-sauerkraut, isibonelo, silungiselela ngokucebile noma okulungiselelwe (bheka ngenhla).
Ngokwahlukana silungiselela umhluzi wenyama kusuka kwesinye noma ezinhlobonhlobo zenyama yezilwane ezifuywayo kanye nenyoni. Inyama ngesimo sezingcezu ezinkulu noma ingxenye eyodwa ithululelwa ngamanzi futhi iphekwe kuze kube sekugcineni (cishe amahora ama-1.5) nempande ka-parsley, anyanisi nezinongo. Impande ka-parsley ne-bulb ilahlwa. Inyama ikhishwa futhi ihlukaniswe zibe izingcezu ezincane zobukhulu obuphakathi. Umhluzi uhlanganise ngokucophelela noma uhlunge.
Kule mhluzi wenyama upheka u-buckwheat noma irayisi (2 wezipuni), oqoshiwe hhayi amakhowe kanye nemifino emnandi (izaqathe, amazambane, i-turnips), konke lokhu kuphekwe umhluzi imizuzu engu-20, ngemva kwalokho sibeka inyama.
Iklabishi ishubile ngamanzi abilayo (0.5 amalitha) esitsheni esisodwa sehora elilodwa, khona-ke uketshezi lukhipha isitsha esihlukile futhi luphonswe emuva ku-colander.
U-anyanisi osikiwe ngezindandatho anyanisi epanini lokuthosa emafutheni, bese ufaka iklabishi futhi uphuze kancane.
Sifaka i-anyanisi neklabishi inhlanganisela epanini
Isobho seklabishi yezwe
Amatamatisi aseRussia asuka ku-sauerkraut angaphekwa ngendlela elula ehhavini laseRussia.
Sisebenzisa izithako ezifanayo (bheka ngenhla).
Ukulungiselela
Zonke izithako ezinjengezicucu, okungukuthi: inyama, imifino, amakhowe, izinongo kanye ne-sauerkraut ehlanjululwe zifakwe embizeni enesibindi. Gcwalisa ngamanzi, uqine ngokuqinile ibhodlela ngekhekhe elihlaza okolweni futhi ulibeke endaweni yokupholisa epholile eRussia (amalahle kufanele acishe ashise). Vala i-shutter, isobho sishaya kancane. Siphuca ibhodlela ngesobho se-rustic esiphundu emva kwamahora angu-4-5 noma ngaphezulu.