Ixesha lokuhlaziya i-borsch - 9 zokupheka ezifanelekileyo

Ukulungele kakuhle ukugqoka i-borscht kuya kwenza ukuba kulungele ukunambitha, kukuvumba kunye nokugcwala. Isongezo kwisitya sokuqala singenziwa ngokubunjwa okuhlukileyo, xa silungiselele ukusetyenziswa kwangomso kwaye ngaloo ndlela kulula ukwenza ukupheka kwesidlo unyaka wonke.

Ungalungiselela njani ukuzalisa i-borscht?

Ukuba awukwazi into ebandakanywe kwi-borsch refuelling, kwaye ungazi ukuba uyilungiselela njani, khangela ukuba ukhetha kunye neengcebiso ezingezantsi. Ukuba ufumene ubuqili bokudala isiseko esifanelekileyo sokutshisa, ukuphumelela ekuphekeni kokutya kuza kunikwa.

1. Ukugqoka i-classical for borsch kunokulungiswa ukusuka kwiibheretsi, iinqathe, i-bell pepper, anyanisi kunye neetatayi.
2. Njengezinto ezongezelelweyo zisebenzisa i-fresh or sauerkraut, iimbotyi, imifino, i-pepper, igalikhi nezinye izithako ezifanelekileyo.
3. Ngeebhentshini zokusetyenziswa kwexesha elizayo, ubunzima bubilisiwe, bubekwe emanzini kwaye bucolile ngefom efakwe. Ngokuqhelekileyo ukugcina impahla kwi-dressing, iviniga okanye i-citric acid iyaziswa.

Ukugqoka isobho se -etroet

I-Beetroot ye-borscht ephekwe ngokwale recipe igcinwe ngokupheleleyo phantsi kweemeko zegumbi, ngaphandle kweemeko ezizodwa. Ukwakhiwa okulinganayo komxube kuya kuvumela imizuzu embalwa ukuhlobisa isidlo esiphundu, ukongeza isidlo kuphela iklabishi namazambane kunye nokubeka iipuni ezimbalwa zebillet.

Izithako:

• beet - 1,5 kg;
• izaqathi, anyanisi, i-pepper yaseBulgaria - 0.5 kg nganye;
• utamatisi - 1 kg;
• amanzi - 1 iglasi;
• ushukela ogqithisiweyo - 4 tbsp. iipuni;
• ityuwa - 1.5 tbsp. iipuni;
• iviniga 9% - 75 ml;
• imifuno - 100 g;
• ioli yohlaza - 100 ml.

Ukulungiselela

1. Kwi-kazan kwioli uchele ii-cubic cubes kunye ne-karoti.
2. Phalaza amanzi, ubeke i-beet etyunyiwe, vumela okuphakathi kwemizuzu eyi-15.
3. Yongeza i-pulp edibeneyo kunye neetamatato ezihlambulukileyo, ziwahlula ekhumbeni.
4. Ixesha leemifuno ngeetyuwa, iswekile, iviniga, i-braise imizuzu eyi-10, gubungela imifino kwaye uqhubeke nokupheka kangako.
5. Ekugqibeleni, ukuzaliswa kweborski kuhlanganiswe kwisitya esingasinyumba kwaye sihlanganiswe kude kube sele sikhihliziwe.

Ukugqoka i-borsch neklabishi

Kungakumbi kunciphisa ukuphuza kweyokuqala yokugqoka isidlo se-beetroot kwi-beet kunye neklabishi. Ingxenye yokugqoka okunjalo kunye neepatata ezimbalwa eziphekwe emthonjeni - kunye nesidlo esishushu esityebileyo kwitheyibhile yakho iya kunxenga amalungu omndeni ukuba adle ukutya. Ubungakanani bemifuno bunokutshintshwa, lukhokelwa yintando yazo.

Izithako:

• iibhontshisi, iklabishi, utamatisi kunye ne-pepper e-sweet - 1 kg nganye;
• izaqathe, anyanisi - 700 g;
• iipilisi ezishushu - iingu-0,25-1;
• ushukela ogqithisiweyo - 2-3 tbsp. iipuni;
• ityuwa - 1 tbsp. isipuni;
• iviniga 9% - 75 ml;
• ioyile yemifuno.

Ukulungiselela

1. I-anyanisi i-anyanisi edikiweyo kunye neekroti.
2. Yongeza i-pepper yaseBulgaria neyeshushu, iklabishi, i-tomato ephothiweyo ukusa.
3. Ixesha leyunzima, ubilise imizuzu engama-20, wongeza iviniga kwaye emva kwemizuzu emi-5 ipakishe imitshini eyinyumba.
4. Ukutywinwa kunye nekhampu yeborski kufuneka ipholile ngokupheleleyo kwifom.

Ukugqoka i-borsch ebandayo

Ukugqoka i-borscht, iresiphi yalo iya kuchazwa ngokuzayo, ifanelekile ukuhlobisa ukutshintsha kwesitya, esivame ukukhanda. Ukongezwa okunjalo kwamaqanda abilisiwe kunye nekhilimu omuncu akuvunyelwanga ukuvuna, kwenziwa ngokukhawuleza phambi kokubonelelwa kokutya kunye nokutya okufuthi.

Izithako:

• iiqanda inkukhu - iziqhekeza ezi-3;
• ukhilimu omuncu - 200 g;
• imifuno emitsha yedill kunye neparsley - 1 bunch.

Ukulungiselela

1. Amaqanda abilisiwe, anqunywe ngamagumbi.
2. Ukuhlanjululwa kakuhle kunye nemifuno edibeneyo, xuba nge-ukhilimu omuncu kunye namaqanda.
3. Ukuzaliswa kokuzaliswa kweborski ebandayo kubondliwa kwitheyibhile kwisitya esisodwa.

Ukugqoka i-borsch nge-sauerkraut

Ukugqoka okumnandi kwi- borsch kunye ne-sauerkraut kunokwenziwa ngaphambi kokupheka kushushu okanye kulungiselelwe ubusika ukusetyenziswa kwangomso. Kwimeko yokugqibela, ubuninzi bemifuno bunabisa kwiinqanawa ezicocekileyo, ezinqunywe ngokuxhomekeka kumthamo weempahla 10-20 imizuzu kwaye zixutywe ngamabhodlela anamanzi.

Izithako:

• i-sauerkraut - 500 g;
• iibhunge, i-anyanisi, izaqathe - ii-3.
• unamathanga omathathu - 4-5 tbsp. iipuni;
• ushukela, ityuwa - ukunambitha;
• iviniga - 1-2 tbsp. iipuni;
• ioli.

Ukulungiselela

1. I-anyanisi enefriji neekroti.
2. Yongeza iklabishi ehlanjwe neyicinywe, iibhotela ezixutywe, vumela okuqukethwe kwimizuzu eyi-10.
3. Ngethuba ubunzima bokunambitha, kongeza iviniga, ukufudumala ngomzuzu.
4. Sebenzisa isitishi segesi ngenjongo ejoliswe kuyo okanye ingagcinwa ukusetyenziswa kwangomso.

I-Moldova igcwalisa i-borsch

Ukugqoka kwindlu yaseBorscht, okuphekwe ngokwempepha yaseMoldova, kuya kukuvumela ukuba ushiswe ngokukrakra ngokutshatyalaliswa. Ukwakhiwa kweklasikhi yomxube wemifuno ye-anyanisi kunye ne-karoti kule meko kuxhaswa ngengcambu ye-parsley, i-leek kwaye ibhaka kwi-beetroot impande.

Izithako:

• beet - 1 kg;
• ingcambu ye-parsley, anyanisi, iinqwelo - 500 g;
• Leek - 1-2 pcs.;
• igalikhi - amazinyo ama-4-5;
• ushukela, ityuwa - ukunambitha;
• iviniga - 50 ml.

Ukulungiselela

1. Iibhontshisi ziyabhaka zize ziphole kwi-oven zivutha kwii-degrees ezingama-180, zicocwe, zichithwe.
2. Hlanganisa ubunzima beet begargar, faka amanzi amancinci kunye neminye imifuno enomthi.
3. Ixesha lokugqoka kwaye livumele lihlale phantsi kwesiqhekeza imizuzu engama-20.
4. Ukuthabatha isitshalo semifuno eshushu esitshatiweyo, utywine uze ugobe uze ucolile.

Ukugqoka i-borsch kunye neembotyi

Emva koko, uya kufunda indlela yokugqoka i-borsch kuyo yonke imifuno efunekayo kunye nokongezwa kweembotyi. Isiseko esiphumelayo siya kuba yinto yokuqala yokutya. Kuya kufuneka ukuba ihlanjululwe nje ngomhluzi okanye ngamanzi abilisiwe kunye namazambane aphekiweyo, okonkcenkceshe ukulungiswa kunye nokufudumala kwimilenze.

Izithako:

• iklabishi - 2 kg;
• iimbotyi - 250 g;
• beet, anyanisi, izaqathe - 500 g;
• utamatisi - 1 kg;
• ityuwa - 150-200 g;
• ushukela ogqithisiweyo - 100 g;
• ioli yemifino - 1 iglasi;
• iviniga 9% - 2/3 indebe;
• ipepper enobumnandi - iiperesi ezili-10;
• i-laurel - 4 ii-pcs.

Ukulungiselela

1. Iibhontshisi ezinama-12 iiyure zibilisiwe imizuzu engama-40.
2. I-anyanisi i-anyanisi edikiweyo kunye neekroti.
3. Yongeza ii-beet, ii-litate ezifakwe kunye nekhatyibhile kunye neklabishi, iimbotyi, iitamatisi eziphosiweyo kunye ne-seasonings, cima imizuzu engama-45.
4. Ekupheleni kokuviniga iviniga idibeneyo, le nto ihlanganiswe kwisitya esinyumba, esitywinwe, sicoce ngefom efakwe.

Ukugqoka i-borscht ebusika - iresiphi

Ukugqoka i-borscht, emathinini ngokubhekiselele kule recipe elandelayo, kuya kukukholisa abaxhasi beentlobo ezahlukeneyo zokutshisa kunye ne-ostrinka. Kwi-recipe kunesabelo esichukumisayo sepilisi eshushu kunye negalikhi, ngenxa yokuba ubunzima bunokufumana i-taste taste androma and there is no vinegar, eninzi inzuzo.

Izithako:

• iitamatisi, i-pepper e-sweet and beet-1,5 kg nganye;
• anyanisi, izaqathe - 1 kg nganye;
• iintloko zegalikhi - iziqwenga ezi-3;
• iipilisi ezibuhlungu - iziqhekeza ezi-2;
• ishukela egciniweyo - indebe ye-3/4;
• ioli yemifino - 1 iglasi;
• ityuwa - 2.5 tbsp. iipuni.

Ukulungiselela

1. Iinqotyi ezicocwe, i-anyanisi, i-beet kunye neepilisi ezinomsoco zixutywe kunye netamatato ephosakeleyo kwaye zibeke kwisitofu.
2. Yongeza ityuwa, iswekile, i-oli uze upheke imizuzu eyi-15-20.
3. Faka i-garlic ephoyiweyo kunye ne-pepper eshushu, ukufudumala imizuzu emithathu.
4. Utamatisi ogqityiweyo ukugqoka i-borsch ivalwe kwisitya esingasinyanga sokugcina.

Ukugqoka i-borscht eluhlaza ebusika

Ukuba ukugqoka i- borscht kwi-beet kunye ne-carrots sele ulindele ukuphela kwakho kwi-shelf, ke yithuba lokuba ugcine isitoreji ngokupheka kushushu kwimifino. Ngokuqhelekileyo sebenzisa umxube we-sorrel, i-nettle, i-anyanisi eluhlaza kunye neziqu zegalikhi. Akuyi kuba yinto engabonakaliyo ekubunjweni kweetamatato, isiBulgaria kunye ne-pepper eshushu, iintlobo zemifuno.

Izithako:

• i-sorrel kunye ne-nettle-ama-3 amabini ngalinye;
• i-dill, i-parsley, i-anyanisi eluhlaza kunye ne-garlic ifanki-1 ibhola;
• utamatisi - 1 kg;
• Ipepper yaseBulgaria kunye nomsindo-ukunambitha;
• ityuwa - ukunambitha.

Ukulungiselela

1. Imifuno iyinqunywe okanye ifakwe kwi-blender kunye nokudibanisa iitamatisi.
2. Hlulela iziqulatho, zibeke kwisitya esifanelekileyo.
3. Ukugqoka okuluhlaza okwenzela i-borsch ngaphandle kwe-beet kuza kugcina iipropati zayo kwifriji okanye kwi-shelf yefriji. Kwimeko yokugqibela, kufuneka ungeze ityuwa encinane.

Isitoreji esinefrik borsch

Ukuqhubela phambili ngendlela yokwenza i-refueling ye-borscht ukuyigcina kwifom efriziwe. Ukuba umthamo wefriji yakho ikuvumela ukuba wenze iiflegi ezifanayo, ke usebenzise ithuba kwaye uziqinisekise ukuba unelungelo lokufumana ukutya okusemfutshane kunye okunomsoco, okuphekwe kwimifuno enempilo ehlobo.

Izithako:

• izaqathe, iibhotile kunye ne-pepper e-sweet - 500 g;
• ipisley (ingcambu) okanye iparsnip - 300 g;
• utamatisi - 1 kg.

Ukulungiselela

1. Zonke izakhi ziphantsi kwindlela efunwayo, zidibene kunye.
2. Pake umxube kwiincandelo okanye kwiitena uze uyithumele kwifriji.