I-Borscht iyidlo elimnandi futhi eliwusizo lokuqala, okokuqala isidlo esikhulu se-cuisine yase-Ukraine, kodwa nanamuhla sithandwa ngabamele bezinye izizwe. I-borscht ecebile ihluke ukunambitheka okuphawulekayo, ngakho-ke izithakazelo ze- caloric zayo ziyisisekelo nje sokulahlekelwa isisindo.
Isobho se-Borsch - multicomponent
Ezinsukwini zakudala okuqukethwe kwe-caloric ye-borsch kwakungeyona into engalungile, kodwa ubuhle, ngoba Isitsha esisodwa salesi sidlo sanele ngokwanele ukuze sigcwalise umzimba futhi sigcwalise amandla isikhathi eside. Ngokuhamba kwesikhathi, ukubunjwa kwe-borsch kushintshile, futhi inani layo le-caloric liye lashintsha, kuze kube yimanje, izindlela eziningi zokupheka zivele, kufaka phakathi ngisho ne-borscht yokudla yokulahlekelwa isisindo.
Noma yiluphi uhlobo lwe-borsch yisidlo esihle kakhulu esilinganiselwe, esihlanganisa ngempumelelo izakhi - amaprotheni, amafutha kanye nama-carbohydrate, kanye namavithamini adingekayo namaminerali. Ngenxa yokwakheka kwayo, i-borsch ithuthukisa isibindi kanye nesistimu yokugaya yonke, ivuselela izinqubo ze-metabolic, ikhuthaza ukukhipha izinto ezinobuthi.
I-borscht yanamuhla ilungiswa ngokusetshenziswa komthetho wezinyosi, okuyinto enika ukunambitheka okuhle kakhulu nombala othakazelisayo. Ngaphezu kwalokho, izithako zokupheka eziningi ziyi inyama (yenkomo, inkukhu, ingulube) kanye nemifino (amazambane, anyanisi, iklabishi, izaqathe, utamatisi). Ezindaweni ezahlukene i-borsch ihlotshaniswa nezithako ezengeziwe - ubhontshisi, i-zucchini, i-bell pepper, i-turnips. I-spiciness ekhethekile inikezwa ku-spice, kaningi ku-borscht ukubeka i-pepper epholile, ebomvu noma emnyama, i-bay leaf, isilimo esidliwayo esinamagatsha anamanzi, i-dill, i-parsley, abathandi bokunambitheka okungavamile banganezela i-tarragon, i-thyme, i-basil, i-marjoram. Ukuze uthole ukuthi zingaki amakhilogremu esitsheni se-borscht, udinga ukucabangela zonke izithako zalesi sidlo nendlela okuphekwe ngayo.
I-borscht ye-Classic ikulungiswe ngezigaba eziningana. Okokuqala udinga ukupheka inyama - kulungiselelwe amahora angu-1,5-2, kanti ezinye izithako zengezwa emhluzeni, okokuqala - amazambane kanye neklabishi (ngoba i-borsch yase-Ukraine ibeka iklabishi okokugcina ukuyiqeda). Izinyosi zokugcina umbala obomvu ngaphambi kokwengeza epanini kufanele zicishwe nge-asidi (i-lemon, uviniga). I-anyanisi ne-izaqathe nazo zisakazeka ngokwehlukana, bese kuthiwa utamatisi unamathisele noma utamatisi omusha ngaphandle kwesikhumba. Okuqukethwe kwe-caloric ye-100 g ye-borsch ye-classic yenkomo yenzalo eyi-100-110 kcal, kodwa kufanele kukhunjulwe ukuthi ingxenye yalesi isobho esiphundu ngokuvamile ikhulu kakhulu - kufika ku-500 g.
Okuqukethwe kwe-caloric ye-borsch ehlukahlukene
Okuqukethwe kwe-caloric ye-borsch kuncike ezinhlobonhlobo zayo kanye nezithako, okungeziwe kuwo. Amakholori amaningi ayinenyama, ikakhulukazi yengulube - cishe i-200-210 kcal nge-100 g. Okuqukethwe kwekhalori, imifino kanye ne-borsch eluhlaza akuyona into enkulu - kusuka ku-25 kuya kuma-75 kcal.
I-borsch eluhlaza okwesibhakabhaka iyinhlangano evamile kakhulu yokushisa ehlobo. Akulungele hhayi embhedeni wenyama, kodwa emgqeni wesithombo sebhitrudi, ngakho-ke okuqukethwe kwayo kwekhalori kuncane - cishe 25-30 kcal. Okokuqala, beet, uthathe izingcezu ezincane, ephekwe emanzini, acidified nge uviniga. Ngomhluzi ophuziwe wengeze amaqanda abilisiwe abomisiwe, amazambane, ukhukhamba, anyanisi oluhlaza , i-parsley, i-dill, usawoti. I-cold borscht isetshenziswa etafuleni ngekhilimu omuncu.
Unganciphisa kanjani okuqukethwe kwekhalori ye-borsch?
Nciphisa okuqukethwe kwe-caloric yesidlo ngokukhetha inyama enomzimba owomile - thatha indawo yengulube yenkomo noma yenkukhu. Esikhundleni samazambane, zama ukusebenzisa ubhontshisi. Uma wenqaba u-anyanisi wokugcoba ngaphambi kokugcoba, uzokwenza futhi i-borscht isitsha esincane esindayo. Lungiselela inkambo yokuqala yokumnandi ngaphandle kokucindezela i-beet - kulokhu, ngeke nje unciphise inani lamafutha, kodwa futhi ugweme ukwengeza uviniga. Ngalendlela, ama-beet adinga ukuhlanzwa futhi aphekwe kanye nenyama yonke. Ngemuva kokuthi i-borsch isilungele, ama-beet kumele asuswe epanini, anqunywe noma agayiwe, afakwe esobho, futhi ngokushesha ngemva kokubilisa - vala umlilo (lokhu kuyadingeka ukuze ugcine umbala obomvu).