Isobho lezambatjhi: ihluke khulu, kuhle kangaka

Isobho lezambathamba mhlawumbe isidlo esithandwa kakhulu kunoma yiliphi ikhishi. Ilungiswe ngokushesha, imikhiqizo ekhethekile ayidingekile kuyo, kodwa iyavela ukuba iyanelise futhi ihle kakhulu.

Ngiyathanda ngempela isobho lamazambane. Kukho cishe amakholori kuwo, futhi ukunambitheka, kuye ngokuthi yini okufakwa esitsheni, kuphuma okuhlukile.

Lapha, isibonelo, isobho lamazambane namaqathe kanye nezimpande ezimhlophe (parsnips). Ukuze ulungiselele, isanqante neparsnip ezinqunywe yizingxube kumele zikhishwe kumafutha yemifino. Lapho imifino ilula, faka u-anyanisi, udilize imizuzu engu-15. Ukulungele ukufudumala umhluzi wezambane, lapho amazambane ekulungele imizuzu eyi-10. Isobho eliphelile lifafazwe ne-parsley, i-dill.

Esinye isobho sezambane esidliwa yisitshalo senziwe ngemifino eminingi. Ukunambitheka kwalo kucebile futhi kugcwele.

Kuzodingeka:

• Izaqathe;
• Impande emhlophe;
• Isilimo esidliwayo esinamagatsha anamanzi siphuma
• Utamatisi;
• I-pepper yesiBulgaria noma i-paprika;
• Zucchini noma zucchini;
• Amazambane.

Yonke imifino igqoke amafutha yemifino. Ekuphenduleni kokugcina, utamatisi ohlutshiwe kanye anyanisi bengeziwe. Epanini, lapho amazambane aphuzwa khona, asakaze ukugqoka imifino, engeza isigamu sengilazi yobisi noma ukhilimu ophansi. Ukuhlobisa isobho lamazambane nama-herbs fresh.

Ithenda kakhulu yizambatho ezisikiwe. Ikakhulukazi ngithanda isobho esimhlophe kusuka enkukhu namazambane. Nokho, esikhundleni senkukhu, ungasebenzisa noma iyiphi inyama. Ukupheka kwakhe kuqala ngokupheka umhluzi. Ngesikhathi umhluzi ubilisa, i-anyanisi ne-tomato ehlutshiwe isakazwa epanini lokuthosa. Lapho inyama isisondele, faka amazambane, ugqoke u-anyanisi kanye utamatisi, upheke uze ulungele.

Inkukhu elungiselelwe ikhishwa, inyama isuswa emathanjeni futhi ihlanganiswe. Ekhasini elilodwa lokudoba, ugobe ufulawa kuze kuguqulwe umbala. Yisakaze umhluzi, unike ngamathumba. Ipholile kancane, ithunyelwe ku-blender ku-inkukhu ephekwe. Uma konke kufana nokugaya, uphinde unikeze ngamathumba. Ukuze unciphise ukunambitheka kule sobho ungangezela isigamu sekomishi ye-fat cream. Amakhemikhali aqoshiwe ahlobisa isobho esimhlophe, okuyinto enhle ukukhonza nge-breadcrumbs encane.

Isobho sezambatambisi akuyona nje amazambane. Ukunambitheka kunikelwa ekugcwaliseni izitolo ezivela ekudleni okuhlukahlukene. Isibonelo, isobho lamazambane nama-mushroom angaba nenambitheka ehluke ngokuphelele, kuye ngokuthi uhlobo lwamakhowe alufakwa kuwo. Isosi nge syrenozhkami kuyoba namafutha amaningi, nama-mushroom amahlathi - ngaphezulu okunomsoco.

Akunzima ukukupheka. Fry the amakhowe anyanisi, bese ngokwahlukana izaqathe. Amazambane apheka, umhluzi uthele futhi uvumele ukuthi uphole. Ku-blender, amakhowe othosiwe oqoshiwe, izaqathe, amazambane. Bese wengeza kancane umhluzi ohlile. Lapho isobho sithola isibalo esidingekayo, sinikezwa futhi ukuze ubilise, engeza izinongo.

Ngiyayithanda ngempela isobho esisodwa sezambane, esibangele ukucindezeleka kwabangane bami. Abanye bathi lokhu akusona isobho se-anyanisi esifanele , abanye bathi yile ndlela isobho lesizwe sama-Ossetian esenziwe ngayo. Eqinisweni, angazi ukuthi iresiphi yethu ivelaphi. Into eyinhloko - itholakala enhle kakhulu.

Okokuqala ngifaka imbiza yamazambane esitofu, kanti ngenkathi ibhalwa, epanini elomile elomile ngifisa i-vermicelli ibe mnandi. Ngikubeka eceleni bese ngifisa u-anyanisi. Lapha akufanele kube mnyama, ngakho-ke kubalulekile ukuyibuka eduze. Ngokushesha nje lapho ithambisa, yisuse. Ngomhluzi wezambane olungiselelwe, ngifaka u-anyanisi othosiwe, ngiwavumela ukuba abilise. Khona-ke ngiyathela i-vermicelli ethosiwe, ngiphinde nginikeze ngamathumba, ngishukumisa. Nginezela ushizi ogayiwe. Kungaba uGouda (othandekayo wami), uTilsiter, ngisho noshizi ocibilikile. I-pan-2 litre ivela ushizi ocibilikile noma ama-gramu angu-200 ushizi ogayiwe. Ekhuthazayo, ngivumela ushizi ukuthi ichithe, ngilale ngemifino ngikumboze ngesembozo. Usawoti onjalo isobho ekugcineni. Kuvela obukhulu, obumnene, obunomsoco. Zama, uzokuthanda nakanjani.