I-Borscht isidlo esihlwabisayo nesiluncedo sokuqala, okokuqala isitya sokutya esikhulu saseKraine, kodwa namhlanje siyathandwa ngabameli bezinye iintlanga. I-borscht enezityebi ihluke ngokukrakra, ngoko ke iinqwenela zayo zekharori ziphela nje ukulahlekelwa isisindo.
Isobho seBorsch - multicomponent
Kwiintsuku ezindala umxholo we-caloric we-borsch wawungeyona nto leyo, kodwa ubuhle, ngenxa yokuba Isidlo esinye salesi sitya sanele ngokwaneleyo ukuze sigcwalise umzimba kwaye sigcwalise umzimba ngamandla amakhulu. Ngokuhamba kwexesha, ukubunjwa kweborski kuye kwatshintsha, kwaye inani layo le-caloric litshintshile, kuze kube yimhla, ezininzi zokupheka ziye zavela, kubandakanywa i-borscht yokutya yokulahleka kwesisindo.
Naluphi na uhlobo lwe-borsch isidlo esilungeleleneyo, esilungisa ngempumelelo izondlo-iiprotheni, amafutha kunye ne-carbohydrates, kwakunye neivithamini ezifunekayo kunye neemaminerali. Ngenxa yobume balo, i-borsch ithuthukisa isibindi kunye nenkqubo yokutya yokutya, ivuselela iinkqubo ze-metabolic, ikhuthaza ukukhutshwa kwezinto ezinobuthi.
I-borscht yanamhlanje ikulungiswe kunye nokusetyenziswa kwemigaqo yeebhunge, nto leyo eyenza ibe yinto enhle kakhulu kunye nombala okhangayo. Ukongezelela, izithako ezininzi zokupheka zinyama (inyama yenkomo, inkukhu, ingulube) kunye nemifuno (iifatati, anyanisi, iklabishi, iinqathe, iitato). Kwiindawo ezahlukeneyo i-borsch iyancediswa kunye nezithako ezongezelelweyo - iimbotyi, i-zucchini, i-bell pepper, i-turnips. I-spiciness ekhethekileyo inikwe i-spice, kaninzi i-borscht ifake i-sporskin ebomvu, ebomvu okanye emnyama, iqabunga le-bay, i-celery, i-dill, i-parsley, abathandi beentlobo ezingaqhelekanga bangongeza i-tarragon, thyme, basil, i-marjoram. Ukufumana ukuba zininzi iikhalori kwisitya se-borscht, kufuneka uqwalasele zonke izithako zalesi sidlo kunye nendlela ephekwe ngayo.
I-borscht ye-Classic ikulungiswe kwiinqanaba eziliqela. Okokuqala kufuneka upheke inyama - ikulungele ii-1,5-2 iiyure, emva koko ezinye izithako zongezwa emthonjeni, okokuqala - zonke iifatata kunye neklabishi (kuba i-borsch yaseUkraine bayifake iklabishi yokugqibela ukuba igcine ilukhuni). Iibhontshisi ukugcina umbala obomvu ngaphambi kokuba ungeze kwi-pan kufuneka ucime nge-asidi ethile (i-lemon, iviniga). I-anyanisi kunye ne-karoti nazo zisasazeka ngokwahlukileyo, ke unamathanga onamatyambo okanye utamatisi olutsha ngaphandle kwesikhumba zongezwa kubo. Umxholo we-caloric we-100 g ye-borsch yeklasi kunye nenkomo yimalunga ne-100-110 kcal, kodwa kufuneka ikhunjulwe ukuba isahlulo salesi sobho esihlwaya kakhulu siba sikhulu-500 g.
Isiqulatho seCalor of various borsch
Umxholo we-caloric we-borsch kuxhomekeke kwiintlobo ezahlukeneyo kunye nezithako, ezongeziweyo kuwo. Uninzi lweekorori zixhamla inyama, ngokukodwa kwi-ngulube-malunga ne-200-210 kcal nge-100 g. Umxholo we-caloric we-vegetarian, i-mushroom kunye ne-borsch eluhlaza ayikho enkulu-ukusuka kuma-25 ukuya kuma-75 kcal.
I-borsch eluhlaza okomhlaza iyindawo yokukhanya ebusika. Akulungelekanga kumhluzi wenyama, kodwa kwi-beet mhluzi, ngoko ke umxholo wekhalori ungancinci - malunga ne-25-30 kcal. Okokuqala, iibhotile, uthathe izicucu ezincinci, upheke emanzini, usebenze ngeviniga. Ngomhluzi obomvu wongeza amaqanda abilisiwe, amazambane, ukhukhamba, i-anyanisi eluhlaza , i-parsley, i-dill, ityuwa. I-cold borscht isetyenziswe etafileni ngekhilimu omuncu.
Unganciphisa njani umxholo wekhalori we-borsch?
Nciphise umthamo wekhalori wesitya ngokukhetha inyama ephilileyo - thabatha indawo yengulube yenkomo okanye inkukhu. Esikhundleni sezambatho, zama ukusebenzisa iiimbotyi. Ukuba unqabe u-anyanisi wokugcoba ngaphambili kunye neekroti, uya kwenza kwakhona i-borscht isitya esincinci esincinci. Lungiselela iklasi yokuqala yokumnandi kwaye ngaphandle kokuxinzezela iibheretsi - kulo mzekelo, awuyi kunciphisa kuphela inani leoli, kodwa ugweme ukudibanisa iviniga. Ngale ndlela, iibhotile kufuneka zihlanjululwe kwaye ziphekwe kunye nenyama yonke. Emva kokuba i-borsch isele ikulungele, ii-beet kufuneka zisuswe kwi-pan, zinqunywe okanye zihlulwe, zongezwe kwisobho, kwaye emva koko zitshisa-zitshise umlilo (oku kuyimfuneko ukugcina umbala obomvu).