I-Borscht yisidlo esithandwa kakhulu kunazo zonke zomndeni waseRussia. Imifino ehlanza kakhulu umnikazi womhlaba owenzayo ukwenza le disti, ivela esimnandi nakakhulu kunamakha. Kuphela kule nkathi ebandayo yonyaka ukuthola imikhiqizo enjalo kunzima kakhulu, ngakho-ke siyokudinga nge-refueling ye-borscht ebusika.
I-Beetroot igqoka i-borscht ebusika
Izithako:
- iklabishi omhlophe - iforaki elilodwa;
- isilinganiso sebhontshisi - 1 kg;
- utamatisi avuthiwe - 900 g;
- anyanisi omhlophe anyanisi - 755 g;
- izaqathe isilinganiso - 1.5 kg;
- usawoti kuhle - 30 g;
- ushukela omhlophe - 120 g;
- amafutha yemifino - 205 ml;
- uviniga 6% - 205 ml.
Ukulungiselela
Ngaphambi kokuba uqale ukwakha i-borscht ebusika, yonke imifino iyahlanzwa futhi igwezwe ngommese: utamatisi - ama-tincetu amancane, anyanisi - ama-semirings amancane, izaqathe kanye nesithombo sebhitrudi esikhishwe kwi-grater. Manje sishintsha imikhiqizo elungiselelwe ibe epanini, siphonsa zonke izinongo, saharim futhi sibeke izitsha emlilweni. Ngemuva kokubilisa, ukunciphisa ukushisa, ubeke okuqukethwe okwesikhashana ngamaminithi angu-10, bese ufaka ucezu omncane weviniga. Sipheka imizuzu engu-15, sibeke umshini oshisayo onzimbiza eziyinyumba, uphakamise, wimboze uphinde uziphuze.
Ukugqoka i-borsch ebusika ngaphandle kweklabishi
Izithako:
- isithombo sebhitrudi - 990 g;
- i-garlic - 5 g;
- amanzi okuphuza - 205 ml;
- ushukela omhlophe - 45 g;
- i-citric acid - 10 g;
- amakhambi amasha - 190 g;
- izinongo.
Ukulungiselela
I-Beetroot ihlanzwa ngokuphelele odakeni futhi ibilisiwe. Ngemuva kokupholisa, sihlanza isitshalo sesitshalo bese sichitha kwi-grater. I-garlic kanye namakhambi ahlanzekile aphethwe yi-blender futhi sihlela imikhiqizo elungiselelwe ezimbizeni.
Emanzini abilayo siphonsa ushukela, usawoti, ulamula bese ubilisa imizuzu emithathu, uvuselela. Sidlulisela ama-marinade ashisayo emathini, amboze ngamabhodlela futhi abilayo imizuzu engu-20. Khona-ke ngokushesha upheqa ukugqoka i-borscht ngaphandle koviniga, sipholile futhi sihlanzekile ukugcina ebusika esiqandisini.
Utamatisi ukugqoka i-borscht ebusika
Izithako:
- utamatisi avuthiwe - 505 g;
- usawoti ovamile - 10 g;
- ikhasi elimnandi - 305 g.
Ukulungiselela
Utamatisi nama-pepper amnandi ahlanzwa, ahlungwa futhi aphikisiwe ngokusebenzisa i-grinder yenyama. Isisindo semifino esiphumela siyathululelwa epanini bese silethwa ukushisa okuphakathi kuze kufike. Okulandelayo, uphonsa uketshezi kasawoti bese ubilisa, ugqugquzela, cishe imizuzu engaba ngu-10, bese uthela isitamatisi esitokisini nasemanzini.
Ukugqoka okumnandi kweborsch ebusika ngamabhontshisi
Izithako:
- iklabishi omhlophe - 2 kg;
- ubhontshisi - 210 g;
- utamatisi - 910 g;
- anyanisi - 455 g;
- isithombo sebhitrudi - 950 g;
- izaqathe - 460 g;
- ikhasi elibomvu elimnandi - 105 g;
- usawoti - 55 g;
- ushukela - 15 g;
- amafutha yemifino - 205 ml;
- iviniga 205 ml;
- i-leaf leaf kanye ne-bell pepper - uma befisa.
Ukulungiselela
Amabhontshisi athululelwa ngamanzi asebenzayo bese ehamba amahora angu-8. Yonke imifino isetshenziselwa, ihlanjululwe, bese kuthi izaqathe kanye ne-beet zifakwe utshani kwi-grater enkulu futhi eluhlaza kumafutha yemifino. Iklabishi, u-anyanisi, utamatisi kanye nopelepele oqoshiwe ngommese, ofafazwe ngezinongo futhi waguqa kahle ngezandla zabo. Hlanganisa ndawonye ndawonye epanini lokuthosa, uphonsa ubhontshisi, uhlanganise bese ulinganisa imizuzu engaba ngu-40 ngesithumba esibuthakathaka. Ekugcineni, sethula uviniga, ubilise, upholisise kancane futhi usakaze phezu kwamabhange, uphakamisa izikhumba.
Ukugqoka okwesibhakabhaka nge-borscht ebusika
Izithako:
- Isithombo sebhitrudi esikhulu - 3 kg;
- izaqathe - 910 g;
- utamatisi - 910 g;
- i-pepper elimnandi - 910 g;
- i-anyanisi emhlophe - 990 g;
- imifino esisha - uma ifisa.
Ukulungiselela
Imifino kanye nemifino emisha ihlanzwa, isomisiwe futhi igweke ngokungahambisani: imifino noma ama-cubes. Siyibeka esitsheni, siyixube ngokucophelela futhi siyisakaze ngezingxenye ezincane ukupakisha izikhwama ze-cellophane noma iziqukathi zepulasitiki. Bhalisa amabhandeti futhi ebusika, vele uphonsa ingxube yemifino emhluzeni bese upheka i-borsch, ufaka iklabishi kuphela, amazambane nezinongo ezihlukahlukene.