Classic borscht girke-girke: iyali ta asĩri. Kayan lambu miya da wake

Classic borscht girke-girke ya kwanan halartar yawan canje-canje. Saboda haka a zamanin yau 'yan mutane kwatanta wannan da dadi farko tasa ba tare da dankali. Amma quite sau da yawa shi ne dafa shi ba tare da ƙara beets. Amma da classic girke-girke borsch designates matsayin babban sinadaran beets, kabeji da kuma nama broth. Kabeji iya maye gurbin da na fi beets, rhubarb ganye, alayyafo, zobo da hogweed. Har ila yau, damar domin yin amfani da shiri na namomin kaza, prunes kuma ko da 'ya'yan itace dried.

Yi classic ja borscht a hanyoyi biyu. Suna halin yankan da kuma zafi magani gwoza. Wannan babban bangaren za a iya yanke zuwa tube ko yanka a man fetur da kuma Stew ko miya, sa'an nan kuma kara da passaged albasa da karas a cikin kwanon rufi inda dafa shi kabeji. Ko beets da karas shafa a kan wani m grater da kuma dafa shi a cikin broth, wanda aka kara daga baya kabeji, tumatir manna ko sabo ne tumatir, da kayan yaji da kuma ganye. Na biyu Hanyar dafa abinci borscht ne dace da mutanen da suke contraindicated don amfani a abinci jita-jita dafa shi da frying.

Asirin yadda za ka dafa dadi miya, yawanci wuce sauka daga tsara zuwa tsara, daga uwa zuwa ya kuma daga uwa-in-doka. An sani cewa mafi kyau chefs ne maza, saboda haka a wasu iyalai irin asirin wuce daga kakan to ya jikan. Alal misali, da girke-girke na classic borscht, dankalin turawa, ba ya bayyana yankan siffar, ko izni da amfani. Kuma wannan yana da muhimmanci sosai ga mai dadi farko jita-jita, shirya a cikin zamani hadisin. Dankali bukatar yanka kananan yanka gicciye, da yin amfani da manyan chunks dankali bada m dandano na ƙãre tasa. Yadda ya kamata su yi shi kamar haka: na farko peeled tushen yanke zuwa tsaye faranti, sa'an nan a yanka crosswise sabõda haka, da nisa daga cikin farantin zai zama dogon yanka. Daya tushen ne Boiled har dafa shi a cikin broth a matsayin dukan, amma a karshen pounded zuwa puree jihar da kuma kara zuwa miya.

Dalili na farko Hakika na iya zama wani nama da kayan lambu broth. Domin broth a daban-daban hadisai amfani da kasũsuwa, ashe, offal ko cuts nama. Don samun bayyananne broth shan sabo naman alade, da naman sa, kaza ko gaba ɗaya ciki. A Ukraine, da classic girke-girke na borscht unshi da m amfani da man alade da tafarnuwa. Har ila yau da na gargajiya hadisin a shiri na borscht damar yin amfani da naman alade, naman alade, naman alade, da kuma ko sausages. Borsch a Moscow dafa broth samu a lõkacin kyafaffen dafa naman alade, ko naman alade. Dalili na borscht nautically ne biyu da mayar da hankali broth, samu da dafa naman alade cikin nama broth.

Cooking kayan miya ya bambanta daga yadda za a dafa miya da nama. A saboda wannan dalili Boiled har rabin pre-soaked wake ko prunes naman kaza Navara. Next, ƙara sliced dankali yadda ya kamata. Lokacin da ta fara tafasa, cire kumfa da kuma zuba finely yankakken kabeji. A a layi daya, shirya miya. Abin da aka kyawawa passaged a man shanu comminuted gwoza, albasa da karas, seasoned da ruwan tumatir, tumatir puree ko sabo ne tumatir. Lokacin da kabeji zama m, zuba miya. Add kayan yaji: bay ganye, gishiri, barkono, sugar filin don goya dandano, tafarnuwa, dill, faski, chives. Rufe murfi, kuma zo a tafasa da kuma kashe wuta. Borscht ba shi bane girkawa na rabin sa'a. Kafin bauta wa za ka iya yayyafa yankakken ganye rabo. Ci kayan lambu miya iya zama zafi ko sanyi, tare da kirim mai tsami, mayonnaise, mustard, horseradish, tafarnuwa.