Nangona i-beetroot iphakathi kweendidi ezinjalo ezinokuthi zenziwe kwitafile kwifom ebandayo , iphekwe kwaye idliwe ngendlela ye-borscht: iyatshisa, kwinkampani ekrakra enomuncu okanye ininzi yemifuno. Iresiphi yokugqibela ibaluleke kakhulu kwixesha elibandayo, xa kuyimfuneko ukuba kungadli kuphela ukutya kakuhle, kodwa nokuba uhlale ushushu. Kule nkalo, sagqiba kwelokuba sihlanganyele i-recipe ye-classic ye-beetroot.
I-Recipe yesobho se-beetroot eshushu kunye nenyama
Umehluko omkhulu phakathi kwesobho se- beetroot eshushu kunye ne- borsch eqhelekileyo kukukho iklabishi ekupheleni. Ngokubanzi, iteknoloji yokulungiselela kunye nolunye uluhlu lwezinye izithako alufani ncinane.
Izithako:
- Inkomo kwithambo - 620 g;
- beet - 330 g;
- utamatisi - 390 g;
- i-anyanisi - 130 g;
- amaqabunga ama-laurel - amaqhekeza amabini;
- iviniga - 15 ml.
Ukulungiselela
Ukulungiselela i-beetroot eshushu iqala ngomhluzi wokupheka. Beka ibhodwe ezimbini zamanzi emlilweni uze ubeke ingcezu yenkomo kwithambo ngamaqabunga omhlaba. Shiya inyama kwisitofu ngeyure nesiqingatha, ngokukhawuleza ususe ingxolo ebusweni. Ukugqiba inyama yenkomo, ipholile kwaye inqunywe.
Sigubha iinqwelo nge-beetroot, hlukanisa i-anyanisi kwisiqengatha sesine, kwaye usike amazambane ngokukhawuleza, kodwa akukhulu kakhulu. Umdluli yonke imifuno, ngaphandle kwamazambane, kwioli eguqulwe ngaphambili ukupheka, kwaye udibanise neviniga kwaye ufake umhluzi. Sithumela kwakhona ama-tubers aqoshiwe kwaye siwapheke kude kube sekulungele. Sibeka inyama kwisobho kwaye sishiye simele imizuzu eyi-15 ngaphambi kokukhonza.
Ukuba ugqiba ukuvelisa iresidi ye-beetroot efudumele yiklasi kwi-multivarquet, qha gaza zonke izithako ndawonye "kwi-Baking", kwaye uthele kwilwelo kwaye ungeze amazambane, vula "i-Soup" kwaye upheke isitya kuze kube yilapho.
I-Recipe yesobho ye-beetroot yesibini kunye nenkomo
I-Kislinku i-tablegar evamile kwi-recipe ingayifaka iviniga yewayini, kunye nexabiso elincinci lewayini, okwenza intlekele ibe yinto ephilileyo.
Izithako:
- Inkomo kwithambo - 1.8 kg;
- iwayini ebomvu elomileyo - 235 ml;
- anyanisi - 145 g;
- beet - 320 g;
- izaqathe - 160 g;
- iwayini elibomvu iviniga - 45 ml;
- imifino yedill, ukhilimu omuncu wokukhonza.
Ukulungiselela
Njengesiqhelo, siqala ngokupheka umhluzi. Ngeli xesha umhluzi uya kuba nobutyebi kakhulu, kuba phantse iikhilogram ezimbini zeenkomo sifaka kuphela iilitha ezimbini zamanzi. Emva kweyure kunye nesiqingatha somhluzi kunokucatshungulwa, kwaye i-pulp yenkomo isuswe kwisithambo.
I-recipe yesobho se-beetroot eshushu kwi-meat broth yinto yokuqala: ugcine u-anyanisi ngeeqholi, udibanise iibhotile uze ufefe yonke iviniga. Emva koko uthele iwayini elibomvu kwaye uvumele ukuba uphuphuke ngokugqithiseleyo ukuphelisa utywala kwaye ushiye nje emva kokuhamba emva. Yongeza i-roast kumhluzi, faka inyama yenkomo emva kwaye upheke isobho enye enye imizuzu 7-10. Khonza ngamacube kunye nekhilimu omuncu.
I-Recipe ye-classic hot beetroot inyama ngaphandle kwenyama
I-beetroot ayikho ngaphantsi kwe-beetroot yenyama ekunambeni nokutya. Ukupheka, udinga kuphela imifuno yasebusika yonyaka, ezinye iziqholo kunye namanzi.
Izithako:
- iibhunge - 380 g;
- izaqathe - 180 g;
- i-anyanisi - 210 g;
- amaqabunga ama-laurel - amaqhekeza amabini;
- amazinyo e-garlic - 4 amaqhinga.;
- uhlaza anyanisi kunye nedill - 2 tbsp. iipuni;
- iviniga - 15 ml;
- ushukela ogqityiweyo - ukunambitha.
Ukulungiselela
Hlanganisa iibhokhwe kwiibhubhu ezincinci kwaye ubilise nge-laurel kwisiqingatha samanzi amanzi malunga nemizuzu engama-20. Okwangoku, bamba ezinye iifuno: nqunqa iinqwelo kunye ne-anyanisi, zigcine kuzo ininzi yeoli, kwaye xa iifuno zithatha i-blush, zityhala yonke into ngeviniga kunye nexesha nge-garlic eqoshiwe. Yongeza imifuno kwi-beetroot mhluzi, ixesha kunye noshukela nolwandle ityuwa. Ngexesha lokukhonza, ufafaze isobho ngeeninzi zemifuno.