Classic borscht iresiphi: izimfihlo umndeni. Vegetable isobho nge ubhontshisi

Classic borscht iresiphi muva usebhekene izinguquko eziningi. Ngakho namuhla bambalwa abantu bacabanga lokhu isidlo esihlwabusayo lokuqala ngaphandle amazambane. Kodwa kaningi ke iphekwe ngaphandle kokwengeza beet. Kodwa zakudala iresiphi borsch njengenhloko izithako main beet, iklabishi inyama umhluzi. Iklabishi Ungashintshanisa eziqongweni beet, amahlamvu rhubarb, isipinashi, Sorrel futhi hogweed. Kubuye ukusetshenziswa ekulungiseleleni amakhowe, asithena futhi izithelo ngisho omisiwe.

Lungisa Classic borscht obomvu ngezindlela ezimbili. Basuke izimpawu ukusika futhi ukwelashwa ukushisa beetroot by. Le ngxenye eyinhloko kungaba sibe yimichilo noma tincetu ngamafutha isitshulu noma isobho, wabe esenezela nge onion passaged futhi isanqante kuso lapho kuphekwe iklabishi. Noma beet ne izaqathe wagcoba on a grater emihle futhi kuphekwe umhluzi, okuyinto yengezwe iklabishi kamuva, utamatisi unama noma utamatisi fresh, izinongo kanye namakhambi. Indlela yesibili ka ukupheka borscht kufanelekile nabantu abangasithandi contraindicated ukusetshenziswa ekudleni izitsha okuphekwe nge ukuthosa.

Izimfihlo kanjani ukupheka isobho okumnandi, ngokuvamile isuka ezizukulwaneni ngezizukulwane, kusuka kumama kuya indodakazi nokusuka kumama wakwakhe. Kuyaziwa ukuthi labapheki kakhulu amadoda, ngakho eminye imikhaya izimfihlo enjalo ukudlula kumkhulu umzukulu wakhe. Ngokwesibonelo, iresiphi okwesikhathi borscht zakudala, amazambane alimchazi ukusika ukuma, nakuba evumela ukusebenzisa kwayo. Futhi lokhu kubaluleke kakhulu ukuba izitsha okumnandi kokuqala, bapheka isiko yesimanje. Amazambane kudingeka usike tincetu encane engu-, ukusetshenziswa nezixhobo enkulu amazambane kunikeza ukunambitheka olunzima isidlo esiphelele. Kahle ukukwenza kanje: lokuqala ehlutshiwe impande Imi ku amapuleti longitudinal, bese usika crosswise ukuze ububanzi ipuleti yayiyoba tincetu eside. Omunye impande abilisiwe kuze kuphekwe umhluzi sisonke, kodwa ekupheleni yashaya ngamandla ukuba puree isimo bese yengezwa gravy.

Isisekelo Yiqiniso wokuqala kungaba inyama futhi yemifino umhluzi. Ukuze umhluzi emasikweni ehlukene asetshenziswa amathambo, offal noma ukusikeka inyama. Ukuze uthole umhluzi ecacile ukuthatha fresh ingulube, yenkomo, inkukhu noma ngokuphelele izisu. E-Ukraine, iresiphi yakudala borscht kuhilela ukusetshenziswa esiyisibopho nesinqumela nge garlic. Futhi isiko classical ekulungiseleleni borscht ukuvumela ukusetshenziswa ham, ubhekeni, ubhekeni, ngisho ayi. Borsch ku Moscow umhluzi okuphekiwe etholakale lapho ngabhema ham kuphekwe noma ubhekeni. Ngesisekelo borscht nautically double umhluzi kanzulu, etholwe ukupheka ubhekeni in the inyama umhluzi.

Ukupheka isobho yemifino iyahluka kwenye indlela ukupheka isobho nge inyama. Ngenxa yale njongo abilisiwe kuze isigamu ubhontshisi pre ezazigcwele noma asithena Mushroom Navara. Okulandelayo, engeza amazambane lisikiwe kahle. Lapho kuqala ubilise, ususe Foam bese uthele iklabishi oqoshiwe. Ngo parallel, ukulungiselela gravy. Yini efiselekayo passaged in ibhotela comminuted beetroot, onion isanqante, ayoliswe utamatisi juice, utamatisi puree noma utamatisi fresh. Lapho iklabishi iba esobala, wathela umhluzi. Engeza izinongo: leaf bay, usawoti, pepper, ushukela ensimini ukuze udlulisele ukunambitheka, garlic, dill, parsley, chives. Vala lid, futhi imenze ngamathumba futhi ukuvala umlilo. Borscht lona yenza for isigamu sehora. Ngaphambi sikhonza ungakwazi ufafaze oqoshiwe amakhambi izingxenye. Yidla isobho yemifino kungenzeka siyashisa noma siyabanda, ukhilimu omuncu, imayonnaise, lwesinaphi, horseradish, garlic.