Ukuzaliswa ebusika kwimifuno yimbutho ehlangeneyo, ukudibanisa uluhlu olubanzi lweesitya ezingasetyenziselwa njengeziqhamo, njengesiseko sezifundo zokuqala, izitya ezihlukeneyo zenyama kunye nama saladi esheshayo. Njengomgaqo, oku kuhlanganiswa okulula kwemifuno yenkathi, ngokuqhelekileyo kunye ne- tomato sauce , obunjani balo buncike ngokuxhomekeke kwinjongo oceba ukuyisebenzisa.
Ukuzalisa ubusika kwimifuno ngeetyuwa
Izithako:
- i-pepper e-sweet - 640 g;
- utamatisi - 830 g;
- iinqwelo - 780 g;
- anyanisi - 780 g;
- imifino yedill - 80 g;
- ityuwa - 820 g.
Ukulungiselela
Kule ndlela elula ukuyifumana iya kuba yanele ukugawula yonke imifuno eluhlu. Ungasebenzisa i-grater ukulungiselela iidroti, kunye ne-pepper kunye nee-anyanisi kufuneka zicatshuliswe ngokukhawuleza ngekrele elibukhali. Kwakhona uthathe i-finely and tomatoes. Gcoba i-dill kwaye udibanise zonke izithako ezilungiselelwe kunye netyuwa. Yandisa isikhumba phezu kwezimbiza eziqhekekileyo, qinisa kwaye ugcine kwifriji. Akukho mfuneko yokufakela izitya okanye umxube, okanye uqokelele amathanga okugcina.
Ngaphambi kokuba uyisebenzise kwiitya zokutshisa izitshalo ezilunamanzi zaneleyo ukugcina kunye.
I-recipe yokugqoka imifuno yonke ebusika
Izithako:
- utamatisi - 4.8 kg;
- iinqwelo - 880 g;
- Iipilisi ezinomnandi - 880 g;
- ipepper eshushu - ukunambitha;
- ii-apula - 1,1 kg;
- igalikhi - 145 g;
- ushukela - 15 g;
- ioli yohlaza - 20 ml;
- i-aple cider viniga - 20 ml.
Ukulungiselela
Emva kokucima imifuno kunye namaapulo, udlulise kwi-grinder yenyama kwaye uthumele umxube ukuze utywele epanini ye-koqweqwe lwawo ngeeyure ezimbalwa. Emva kokuba umxube uphenduke ube ngumsila ohambelana naso, unyaka, wongeza i-garlic eqoshiwe, uthele kwioli kunye neviniga kwaye uqhubeke ucima emva kwesinye isiqingatha seyure. Ukusabalalisa umsebenzi osebenzayo kwisitya esihlambulukileyo, ukukhupha, ukushiya ukwenzela inzalo, uze uqokelele.
Ukukhonza imifuno ebusika ngaphandle kokupheka - iresiphi
Izithako:
- utamatisi - 1,1 kg;
- iinqwelo - 680 g;
- i-pepper e-sweet - 680 g;
- i-anyanisi - 740 g;
- imifino yedill kunye ne-parsley - eyi-115 g;
- ityuwa - 120 g.
Ukulungiselela
Scald utamatisi, uwacwebe uze udibanise nayo yonke imifuno. Ubunzima obunjengobunzima obunjengobungakanani buxutywe kunye nemifuno eluhlaza kunye netyuwa, isasazeka phezu kweembiza kwaye zivalwe ngokugqithiseleyo ngamabhodlela. I-asidi yemvelo kwiitamatati kunye nesixa esikhulu setyuwa iya kunika ibillet "ende" ubomi obude.
Ukuzalisa ubusika kwimifuno ye-borsch
Eyona nto ikhethiweyo yimizuzu yokutya yemifuno ebusika. Ingxowa yokuzaliswa kwezi zizakukugcina kwiiyure ezifunekayo ukucoca, ukusika nokulungiselela zonke izithako zemifuno ezisuka kwisobho.
Izithako:
- beet - 1, 6 kg;
- i-anyanisi - 430 g;
- iinqwelo - 840 g;
- utamatisi - 1,1 kg;
- iqela lokuhluma;
- ityuwa - 95 g;
- ioli yohlaza - 230 ml;
- iviniga - 135 ml;
- amanzi 430 ml.
Ukulungiselela
Siqala ngokulungiswa kwemifuno: siyihlambe iinqwelo kunye ne-beetroot ngokubanzi, zihlaziye utamatisi kwaye zibacokise kwi-sikhumba, zinqumle i-anyanisi zibe ngamabhubhu amancinci. Okokuqala, sidlula i-anyanisi kunye ne-karoti kude kube yigolide. Sitshintsha umxube wemifuno kwisitya esihlukeneyo, emva koko kuvela umtshini wepilisi, osiweyo ngokuzimela. Xa iziqwenga zepepper ziyancipha, kwi-beet egazini ehamba ngeefayiti kunye nokudibaniswa kwelayi-viniga kunye noshukela. Emva koko, sidibanisa yonke imifuno egcinwe ngaphambili kunye neetamatato, ixesha, ukuxhaswa kunye nemifuno kunye ne-stew ngamanzi imizuzu eyi-15. Ekugqibeleni, sityhala i-resigine neoli.