I-red borscht - iresiphi

I-borscht ebomvu ayiyona ize ngokuthi i-trump enkulu ye- cuisine yase-Ukraine. Phela, lokhu yisidlo abaningi base-Ukraine bakhetha ukubona ematafuleni abo.

Ilungiselelwe kokubili izivakashi kanye nabantu abasondelene, okungukuthi, amalungu omndeni. Futhi izindlela zokupheka zalesi sidlo zidluliselwa ezizukulwaneni ngezizukulwane.

I- borscht yangempela yase-Ukraine cishe iphekwe yilowo nalowo ohlala naye, kodwa ingasho ngokuqiniseka ukuthi ama-nuances okulungiselela kanye nezindlela zawo ahluke. Nakuba okuvamile kuzo zonke izinketho - kungukuthi konke kungokwesiphuzo esifanayo.

Kunezinhlobo eziningana ze-borsch:

• Olubomvu, yena, ngokubambisana, othandwa kakhulu iningi labantu abakhileyo ezweni lethu (hhayi nje kuphela);
• Spring, kungumbala ohlaza noma oxalic;
• Cold, kuyabanda.

Kulesi sihloko, sizokhuluma ngokulungiselela iborsch ebomvu - umholi ongamangalelwa phakathi kweziphephelo eziningi.

Ngisho noma usuvele ukwazi ukupheka i-borsch ebomvu, futhi lokhu isidlo uthola ezingeni eliphakeme, qiniseka ukuthi ufunda lesi sihloko kuze kube sekugcineni. Phela, iresiphi enikeziwe kuyo iyoba nesithakazelo kokubili abapheki be-novice kanye nabaqeqeshi beCulinary.

Okokuqala ngifuna ukukhumbuza wonke umuntu ukuthi isobho elibomvu libizwa ngokuthi isidlo sokuqala semifino (ubhontshisi, amazambane, iklabishi, anyanisi kanye namaqathe) kanye nenyama. Ukudla okuphekwe kahle kufana nombala ocebile obomvu nombala obomvu.

I-borsch-recipe eyiphundu kunazo zonke

Izithako zemisebenzi engu-6:

• Izimbambo zezinkukhu - 1-1,2 kg;
• I-beet - izingcezu ezingu-2-3 zobukhulu obuphakathi;
• Amazambane (usayizi ophakathi) - 3-4 izingcezu;
• Iklabishi - 0.5 ikhanda eliphakathi;
• Amanzi - ama-3 amalitha;
• Anyanisi kanye izaqathe - izingcezu ezimbili ngayinye;
• Utamatisi ovuthiwe - izingcezu ezine (ezifiselekayo ezinkulu);
• Ubhontshisi - ingilazi;
• Ukhilimu omuncu fresh;
• Imifino (i-dill ne-parsley);
• Usawoti, pepper - engeza ukunambitha.

I-borsch ebomvu ilungiswa ngokusho kwalesi iresiphi cishe amahora amathathu.

Amabhontshisi kumele agwetshwe kusihlwa, futhi ekuseni afake emanzini anosawoti. Sipheka kuze kube yilapho silungile

Ukuze uthole isidlo esinjalo, izimbambo ze-piglet encane zihle, kodwa zingathathwa indawo yezinkukhu zengulube enkulu. Isimo esiyinhloko - inyama kufanele ibe yintsha. Ngakho, inyama kufanele ihlanjululwe kahle, igcwele amanzi (ebanda) bese upheka amahora angu-1-1.5 ekushiseni okuphansi.

Ngalesi sikhathi, udinga ukugeza, ukusika bese usika isithombo sebhitrudi ngotshani omncane, bese ugcwalisa ngoshukela, usawoti kanye noviniga bese uvumele ukuba ufeze imizuzu engu-15-20. Khona-ke kufanele ihlanzwe futhi ibheke ama-cubes amazambane, futhi iklabishi iqoshiwe. Yonke imifino ithunyelwa ekubileni inyama, futhi yengeza ubhontshisi obusiwe.

Manje udinga ukwenza ukugaya. Okokuqala udinga ukuncibilikisa u-anyanisi nama-izaqathe, uwasika kahle noma ubheke kabili, bese ufaka amafutha emifino, ufaka utamatisi unamathele noma utamatisi puree, futhi unyaka ngekhilimu omuncu. Bonke ndawonye, vimbela kancane futhi uthumele epanini.

Pheka i-borscht ebomvu eminye imizuzu engu-10-15. Bese useza usawoti, pepper, uma ufisa, ungangeza u-garlic oqoshiwe kanye nemifino eqoshiwe. Isitsha silungile. Kuhlala kuphela ukuwuthululela ngamacwecwe bese uphatha zonke izivakashi.

Bon appetit!

Futhi ekugcineni, sikunikeza ngamaqiniso athile athakazelisayo nezibalo ezihlobene ne-borsch ebomvu:

• Ayikho isazi-mlando sokuqala esingabiza usuku lokuzalwa kwesidlo sokuqala, okuthiwa i-borscht, kodwa nakanjani kuqinisekiswe ukuthi e-Ukraine le recipe yabonakala phakathi nange-14th - ekuqaleni kwekhulu le-15;
• Izazi-mlando zibiza i-borscht isidlo sikazwelonke saseRoma lasendulo, ngemva kwalokho savela emakhishini abantu abahlukahlukene. Nokho, i-virtuosos eyinhloko yokulungiselela kwayo yi-Ukrainians;
• Igama elithi "borsch", ngokusho kwesinye sezihumusho, livela ku-"burscha" - okuthiwa ku-beet yezinsuku zakudala. Enye i-hypothesis ithi "igama" lale dish liphuma e-hogweed - isitshalo esasetshenziswa abalimi njengezithako eziyinhloko zokulungiselela.