I-Borscht yidlo eyaziwayo phantse wonke umntu waseMpuma Yurophu, kwaye ezininzi iintsapho zithanda indlela yokupheka. Ngokuqinisekileyo, asiyi kuqhuba ukuncintisana ne-borscht ekwenzeni unyoko nogogo, kodwa ezinye iindlela ezikhethiweyo, ngenxa yenguqu, zanquma ukuhlanganisana kule ngcaciso.
I-Recipe ye-borski yeklasi kunye neebhere kunye neklabishi
Umxholo we "classics" ngokubhekiselele kwiitya zokutya zihlala zikhulu kakhulu, kuba kwingingqi nganye kukho iresiphi ephethe isihloko esihloniphekileyo. Siya kuthi, ngokukodwa, malunga nolunye uhlobo lwe-borscht yeklastiki, eqinisekileyo, eyaziwayo kuninzi.
Izithako:
- Inkomo yenkomo - 2.5 ilitha;
- beet - 300 g;
- iklabishi entsha - 350 g;
- i-tomato puree - 240 ml;
- iifatata eziyi-250 g;
- amazinyo e-garlic - iziqwenga ezi-3;
- izaqathe - 200 g;
- ushukela, iviniga - ukunambitha;
- anyanisi - 180 g.
Ukulungiselela
Ngaphambi kokupheka i-borski kunye neebhunge kunye neklabishi, iibhotile kufuneka zihlanjwe kwaye zibiliswe zize zithobekile kwesikhumba, kunye neklabishi inqunywe kwindlela efanelekileyo.
Iibhotile ezibilisiweyo ziphephe kwaye zigaye, uze ulondoloze kwi-drop of oil vegetable, kunye ne-anyanisi, ugxothwe kwi-paste kunye ne-clove e-garlic kunye neeqathe. Kwifrying, engeza utamatisi puree, ishukela encinane kunye neviniga, ukuba ufuna.
Nangona imifuno idikiweyo, gcwalisa ibhodi ngomhluzi uze ufake iibhubhu zepatato kuyo. Xa abagqibela befikelela kwinqanaba elilungiselelwe isiqingatha, baxubene nokuqulethwe kwepen kunye neepasta zemifuno kunye neengcezu ezincinci zeklabishi. Ncitshisa ubushushu kwaye upheke i-borsch neebhunge kunye neklabishi entsha, de kube iklabishi ithambe.
Ukuba sathetha ngeklasiki, oko kukubakho ukukhonza esi sidiza kunye ne-dill entsha, i-pampushki kunye ne-ukhilimu omuncu, kwaye abathandi be-lard bayayigaya ngegalikhi kunye netyuwa, kwaye bongeza i-spopoon evulekile ye-pasta enomtsalane oshisayo ngaphambi kwemizuzu eyi-10 ngaphambi kokukhonza.
Borsch nge-fresh and sauerkraut ngaphandle kweebhere
Ukuba kukho iresiphi yangaphambilini ye-souric ebonakalayo engacacangayo, songeza iviniga, ngoku ngoku uyifake indawo encinci ye-sauerkraut ukuphumeza umphumo ofanayo.
Izithako:
- i-anyanisi - 130 g;
- i-tomato puree - 380 ml;
- izaqathe - 100 g;
- i-parsnip (ingcambu encinci) - i-1 piece;
- amazinyo e-garlic - iziqwenga ezimbini;
- ipepper eshushu - ukunambitha;
- iklabishi entsha (ecoliwe) - 2 izinto;
- i-sauerkraut - isiqingatha sekhulu;
- iifatata - 200 g;
- - 2.5 ilitha.
Ukulungiselela
Ukuba umhluzi ulungele, ngoko unokuqala ngokukhuselekileyo kunye nexesha lokutya. Beka kwi-pan ye-stew okanye kwi-pan yokucima, i-onion cubes, ingcambu ye-parsnip kunye neekroti, zombini iintlobo zeklabishi kunye ne-clove eqoshiwe. Emva kwemizuzu engama-10, galela imifuno enobomvu kunye neetamatato ezixutywayo kwaye udibanise ixesha elifanayo.
Yilungele imifuno yefriji ngumbindi obilisayo kwaye uthumele iziqatyambo ezilandelayo. Intlanzi encinci ye-flavour, nayo, ayilimazi. Emva kwesigama seyure, zama i-borscht kwaye ufumane ixesha lokunambitha kunye nesahlulo esongezelelweyo segalikhi egalelwe i-pepper e-spicy, ityuwa kunye noshukela.
I-recipe ye-borsch enomnandi kunye neklabishi kunye neebhere
Engaqhelekanga, kwaye ephawulekayo, iresiphi yale borski kunye neklabishi entsha kunye ne-beet ihluke kubaphambili bayo ngenxa yobungqina obungabonakali bolu hlobo lwe-meatball.
Izithako:
- yenkomo yenkomo - 3,5 l;
- i-anyanisi - 130 g;
- iklabishi eqoshiwe - izinto ezi-2;
- ukunamathisa utamatisi - 45 g;
- izaqathe - 200 g;
- beet - 250 g;
- inkukhu encinci - 500 g;
- izilimo eziyizigaxa zepatata (ezinkulu) - 2 ii-pcs.
Ukulungiselela
Spasserovavav yonke imifuno echotshoziweyo, ngaphandle kweetayibhetshi, ukuwadlulisela kumhluzi, ulandelwe ngokubeka unamatyambo onamatamatayi. Emva koko thumela ii-cubes zamatatezi uze upheke iborsch de kube lula. Imizuzu engama-12-15 ngaphambi kokulungiselela, faka ama-meatballs amancinci ukusuka enkukhu ibe ngumhluzi.