Emazweni amaningi borshch ingenye yezitsha ezizithandayo nezendabuko. Kunombalwa omkhulu wezokupheka, ungasho ukuthi yonke indodakazikazi inemfihlo yayo, indlela yokupheka i-borsch enhle. Abaningi bethu bayazi ukuthi i-borscht iyinambitheka kakhulu uma iphekwe inyama yomhluzi - isidlo sijika sicebile futhi sinelisekile. Kodwa akusiwo wonke umuntu othanda umhluzi ophekwe enyameni, uma kunjalo ungakwazi ukupheka i-borsch ephilile, njengenguqulo elula yeresiphi yendabuko. Ibuye ilungiselelwe njenge-borsch ngenkomo noma enkukhu, kodwa ngaphandle kokwengezwa kwenyama.
Lungisa i-borscht ongayenza neklabishi, futhi nge-sorrel. Yiqiniso, iresiphi ye-borsch ne-sorrel inezici zayo futhi isidlo sendabuko se-borshch ngeke sicatshangelwe, noma kunjalo, ukunambitheka kwayo ngeke kuveze lutho.
Indlela yokupheka i-borscht nobhontshisi?
E-Ukraine, ethandwa kakhulu yi-recipe ye-borscht nobhontshisi. Ngendlela, uma ugosa ubhontshisi ubusuku emanzini abandayo, khona-ke uzopheka ngokushesha kakhulu.
Izithako:
- inyama yenkomo - 100 g;
- amazambane - 200 g;
- ubhontshisi - 100 g;
- isithombo sebhitrudi - 200-300 g;
- iklabishi entsha - 300-400 g;
- amafutha anosawoti - 50 g;
- anyanisi - ucezu olulodwa;
- izaqathe - 50 g;
- ikhasi elimnandi - izingcezu ezimbili;
- utamatisi unamathele - 50-100 g;
- imifino - ukunambitha;
- ugarlic, usawoti - ukunambitha;
- ukhilimu omuncu - ukunambitha.
Ukulungiselela
Beka inkabi epanini bese uthele amanzi abandayo. Letha emathumba, ususe isikhumba, bese upheka umhluzi kuze kube yilapho inyama isilungile. Pheka ngokushisa okuphansi ukuze wenze umhluzi ucacise. Ngemuva kwehora, u-usawoti uyakunambitha, futhi uhlole inyama ukuze ulungele. Uma ihlukaniswe ngetshe kalula, khona-ke ilungile. Okulandelayo, susa inyama, ukhiphe umhluzi, ufake i-pan emuva emlilweni bese uyiletha emathunjini. Ungakwazi ukupheka i-borscht, kokubili ngenkabi nangenkukhu. Esikhathini sesibili, isikhathi sokupheka umhluzi sizokwehla.
Ngesikhathi upheka umhluzi, ulungiselele ngokweqile ubhontshisi obangaphambi kokugonywa emanzini abandayo. Thela ubhontshisi ngamanzi abandayo bese ubeka emlilweni ophansi ngaphansi kwesembozo. Iphuzwa ngamahora angu-1-1.5 kuze kube lula. Uma kusetshenziselwa ukupheka kwamanzi kungeneli, ungaphakamisa amanzi abilayo kuphela.
Sika amazambane ngotshani. Esikhathini somhluzi obilisiwe ophonsa amazambane kanye nenyama, kakade zicutshiwe ezinxenyeni. Sika ubhekeni olusawoti emanzini amancane, gazinga epanini elishisayo kuze kube yilapho ukhanya obomvu, engeza anyanisi oqoshiwe bese udlula kuze kube yigolide. Ku-anyanisi, engeza izaqathe ezivuthiwe noma ezicutshiwe futhi uqhubeke udlule kuze kube yilapho isanqante ingumbala okhanyayo we-orange. Yonke imifino ifakwa ebhodweni nge-borsch yokupheka. Ngesikhathi esifanayo wengeze ubhontshisi obomvu ku-borscht, umhluzi, lapho ubhontshisi obuswe khona, ungabuye wengezwe. Kuzokwenza ngcono kuphela ukunambitheka kwe-borscht.
Iklabishi igwebe ngokucophelela, pepper uthathe ama-cubes amancane noma ama-straws bese wengeza ku-borscht cishe imizuzu engu-15 ngaphambi kokuba amazambane alungele. I-beet grate ku-grater enkulu noma uthathe imichilo