I-Borsch: iresiphi yakudala enomzimba. Indlela yokupheka i-borsch: iresiphi yesinyathelo ngesinyathelo

Izitsha zamanzi zivele zidingekile kumuntu. Izinsipho ziyabanda noma zishisa, i-borsch, i-hodgepodge noma i-kharcho - kunezindlela eziningi zokupheka zokukhiqiza imikhiqizo esekelwe emhluzeni.

I-borscht enomnandi nayo inezinketho eziningana zokupheka. Indlovukazi ngayinye inezimfihlo zayo, ezingaziwa kwabanye abapheki. Yingakho emndenini ngamunye ukunambitheka nokubunjwa kwalesi sidlo kuyahluka kakhulu. Ake sicabangele iminingwane eningiliziwe ukuthi kufanele silungise kanjani i-borsch. I-recipe iyingqayizivele ngesithombe esinikezwe kulesi sihloko.

Ukukhethwa nokulungiselela inyama

Isobho singenziwa ngulube noma inyama yenkomo, kusukela ezinkukhu noma kunogwaja. Noma kunjalo, i-borscht elungile ihlale inomhluzi wenyama endaweni yayo . Noma kunjalo, kungcono ukunikeza okuthandayo ukuba uhambise isilwane lapho ulungiselela.

Uma uthenga inyama, qaphela ukuba khona kwetshe kulo. Nguye ozokusiza ukuba ulungise umhluzi ocebile futhi kamuva ube ne-borsch enhle. Inyama akufanele ibe eyomile. Umkhiqizo kufanele "udlale" entendeni yesandla sakho. Sula ucezu olukhethiwe. Iphunga alimele libe libukhali futhi alijabulisi. Esikhathini sokunqunywa inyama kufanele sibe yingqimba encane yamafutha. Lokhu kuyadingeka ukuze emva kokupheka umkhiqizo awube nzima.

Uma kunesidingo, cela umdayisi ukuba anqume inyama ibe yizicucu zesayizi ethile, ezimakethe eziningi zenyama le nkonzo inikezwa ngemali. Futhi, ungathenga umkhiqizo osetshenziwe kakade ngesimo sesiqephu se-goulash. Kulokhu, udinga ukunakekelwa kokuthenga ithambo elihlukile.

Ukulungiselela umhluzi

Kudingeka ukugeza kahle inyama ngaphambi kokulungisa i-borsch. I-recipe ye-classic ne inyama ibonisa ukupheka ende komkhiqizo. Beka umkhiqizo ophathwayo epanini elingaphansi, bese uthela amanzi ekamelweni lokushisa. Umthamo wezitsha uxhomeke emalini oyifunayo yomkhiqizo olungiselelwe. Ungakhethi izimbiza ezincane, njengoba inani elikhulu lezithako lingase lingeneli lapho. Beka isitsha emlilweni bese ulethe emathumba.

I-Penka, ephuma ngesikhathi sokupheka komkhiqizo, kufanele isuswe ngokucophelela. Ngemuva kokususwa kokuqala kwe-plaque, usawoti umhluzi bese ufaka pepper uma kunesidingo. Bilisa inyama kuze kube lula. Ngemuva kokulungiswa kwayo, susa ithambo bese uqhubeka uhambisa isobho.

Iresiphi yokugcwalisa i-borsch

Ngesikhathi umhluzi uphuthunyiswa, awukwazi ukuchitha isikhathi, kodwa ulungise imikhiqizo edingekayo yokufakela i-refueling. Udinga izingxenye ezilandelayo:

• Inhloko yeklabishi yesihafu;
• Izaqathe ezimbili ezincane;
• Omunye anyanisi ophakathi;
• Ama-Beet enombolweni yezicucu ezimbili;
• Imifino ukunambitha: i-parsley noma i-dill;
• 4 clove garlic;
• Amazambane amancane ngesamba sezingcezu ezingu-5;
• Izipuni ezintathu ze-tomato unamathisele noma utamatisi owodwa.

Ukulungiselela iklabishi

I-Borsch (iresiphi ye-classic neyama ) ihlale iqala ukuba khona kweklabishi. Udinga ukukhipha amaqabunga aphezulu kuwo, bese uqhubeka ekuhlahleni umkhiqizo. Sika ucezu oluthile lwemifino kusuka ohlangothini bese ulusika ube yimichilo emincane. Phinda inqubo ngenxenye elandelayo. Ngale ndlela, kufanele usebenze cishe ingxenye yesihloko esincane.

Okulandelayo, udinga ukuthatha i-pan ejulile yokuthosiza bese ubeka iklabishi ekhishwe khona. Engeza amafutha omnqumo amancane bese upheka ngaphansi kwesibopho esivaliwe imizuzu engu-10. Ngalesi sikhathi, ulungise ingxube yamatamatisi. Ukuze wenze lokhu, cwilisa utamatisi kusuka ebantwini, emva kokukubeka ngomzuzu wamaminithi abilayo. Sika imifino ibe ama-cubes amancane bese ufaka epanini. Futhi ungathatha i-tomato yokunamathisela evamile. Kulesi simo, vele uzibeke eklabishi. Yenza umkhiqizo bese ubhala imizuzu engu-10. Ngemuva kwalokhu, thumela ingxube ye-utamatisi ekhiphe isitsha esihlukile.

Amaqathi kanye anyanisi

Esikhathini esilandelayo sokupheka isidlo "Borshch" isinyathelo-by-step iresiphi kuhilela ukucubungula anyanisi kanye izaqathe.

Faka ikhasi u-anyanisi bese ulisika zibe izingcezu ezincane. Beka umkhiqizo epanini lokuthosa ngaphambi kokufudumala ngebhotela kanye gazinga kuze kube segolide. Lesi sikhathi ku-grater enkulu, grate izaqathe bese uyifaka ku-anyanisi. Dlulisa imifino eminye imizuzu emihlanu uvula isembozo, uvuselele njalo. Ngemuva kwalokho, uwafake esitsheni esivamile eklabishi.

I-Beetroot ne-garlic

Lo mkhiqizo, mhlawumbe, ungenye yezinhloko, equkethe i-borsch. Iresiphi yesinyathelo ngesinyathelo siphakamisa ukuthi ama-beet kumele ahlanzwe, ahlanza ngaphansi kwamanzi asebenzayo futhi agxilwe kwi-grater enkulu.

Ukusetshenziselwa kwalesi sithako kuhluke kwabanye ngoba akusiwanga futhi akushayi.

Okulandelayo udinga ukuncibilikisa ugarlikhi bese uyinquma kuma-cubes amancane kakhulu. Uma unedivayisi yokuyikhipha, kungcono ukuyisebenzisa. Engeza isithako ku-beetroot egayiwe bese ubeka eceleni.

Amazambane

Thatha amazambane ama-5 wesayizi ophakathi bese uwahlanza. Ngokuba borscht kungcono ukhethe amazambane zakudala. Iqukethe inani elidingekayo le-starch, elingavumeli ukuphula izicucu zamazambane.

Sika ezinkathini ezincane noma emigqumeni bese ugofa emanzini abandayo.

Siqoqa i-borsch (iresiphi i-classic nenyama)

Lapho umhluzi wenyama usulungile, faka iklabishi, izaqathe kanye anyanisi kuwo. Gcoba imikhiqizo kahle bese upheka uze ubilise.

Emva kwalokhu, engeza izinyosi ngegalikhi. Futhi gqugquzela umhluzi bese upheka ngomunye imizuzu engu-15 ngokushisa okuphansi. Kubalulekile ukuqinisekisa njalo ukuthi isobho "asibaleki." Ukuze wenze lokhu, ungenzi umlilo oqinile futhi uvuselele isidlo njalo ngangokunokwenzeka.

Uma isikhathi siboniswa yimfundo sivela, ungafaka isithako esilandelayo - amazambane. Ukwenza lokhu, cwilisa uketshezi bese ubeka ngokucophelela izingcezu emgqeni. Bilisa isobho ngeminye imizuzu engu-10 ngemva kokubilisa ngamathumba.

Ukuthinta kokugcina

Lapho amazambane ephekwe futhi elula, engeza i-dill eqoshiwe noma i-parsley kumhluzi. Ungafaka futhi amaqabunga ambalwa e-laurel. Lo mkhuba uzokwenza isitsha sibe iphunga elimangalisayo lokumema.

Kukhona elinye iphuzu okufanele licatshangelwe lapho ulungiselela isidlo "Borsch". I-recipe ye-classic ngenyama ikhuluma ngesidingo sokuphuza umhluzi. Ukuze wenze lokhu, udinga ukulinda isidlo ukuze uphole phansi bese usibeka esiqandisini. Ungadla kuphela umkhiqizo emahoreni ambalwa, futhi mhlawumbe ngosuku. Kulesi simo, uzothola isobho elikhangayo ngenyama elula kakhulu.

Yondla etafuleni

Khonza isidlo nge ukhilimu omuncu. Kuzokwengeza kuphela i-borscht yakho bese yenza kube mnandi nakakhulu. Eminye imindeni ikhetha ukudla i-borsch ne-imayonnaise. Lolu khetho lungenzeka futhi, kodwa seluvele luphambuka kusuka ku-recipe classic.

Kubuye kudingeke ukuba usebenzise isinkwa esivamile noma ususe ama- garlic buns, okuhlanganiswe ngokuphelele nalesi dish dish.

Isiphetho

Manje uyakwazi ukupheka i-borsch (iresiphi yiklasiki). Ungabona isithombe sesidlo esilungisiwe kulesi sihloko.

Le dish izokuba yindlela enhle kakhulu yokudla kwasemini noma isidlo sakusihlwa. Umhluzi ovuthayo ovuthayo uzokufudumala esimweni sezulu esibandayo.

Futhi i-borsch ingalungiswa nganoma imuphi umkhosi, ikakhulukazi uma ibanjwe emasikweni kazwelonke. Lungisa isidlo ngenjabulo, ulandela imiyalelo echazwe. Kulesi simo, uzothola umphumela oyifunayo futhi uzothola udumo olufanele oluvela ezihlotsheni zakho nasezihambelwaneni zakho.