Borscht wata tasa ce wadda ta saba da kusan kowa a Gabashin Turai, kuma mafi yawan iyalai suna da hanyar da za a fi so su dafa shi. Tabbas, ba mu yi ƙoƙarin yin gasa tare da borscht a cikin aikin mahaifiyarka da kakanta, amma yawancin dama, don sauyawa, sun yanke shawarar tara a cikin wannan abu.
Recipe na classic borsch tare da beets da kabeji
Ma'anar "jinsin" game da jita-jita na gargajiya yana da yawa sosai, domin a kowane yanki akwai girke-girke wanda ke ɗauke da wannan suna mai daraja. Za mu faɗi, a maimakon haka, game da wani bambancin na classic borscht, wanda, tabbas, ya saba da mutane da yawa.
Sinadaran:
- naman sa broth - lita 2.5;
- beets - 300 g;
- sabon kabeji - 350 g;
- tumatir puree - 240 ml;
- dankalin turawa, tubers - 250 g;
- tafarnuwa hakora - 3 guda;
- karas - 200 g;
- sugar, vinegar - dandana;
- albasa - 180 g.
Shiri
Kafin dafa borsch tare da beets da kabeji, dole ne a wanke beets da kuma rufe har sai da laushi cikin fata, da kuma yankakken kabeji a kowane hanya mai dacewa.
Boiled beets kwasfa da kara, sa'an nan kuma ajiye a kan drop of kayan lambu man, tare da albasa, rubbed cikin manna tare da tafarnuwa cloves da karas. A cikin frying, ƙara tumatir puree, kadan sukari da vinegar, idan so.
Duk da yake kayan lambu suna dafa, cika tukunya da broth kuma sanya dankalin turawa a cikin cubes. Lokacin da na ƙarshe suka isa matakin raƙin, yalwata abin da ke ciki na kwanon rufi da kayan lambu da nauyin kabeji. Rage zafi kuma dafa borsch tare da beets da kabeji sabo, har sai kabeji yayi laushi.
Idan muka yi magana game da classic, to, ya fi dacewa don yin amfani da wannan tasa tare da gwaninta, pampushki da kirim mai tsami, kuma masoyan man alade za su iya yayyafa shi da tafarnuwa da gishiri, sannan kuma ƙara karamin cakuda mai naman gishiri zuwa minti 10 kafin yin hidima.
Borsch tare da sabo da sauerkraut ba tare da beets
Idan a cikin girke-girke na baya don ƙananan fahimta mukan kara da vinegar, to, yanzu maye gurbin shi tare da karamin rabo na sauerkraut don cimma irin wannan sakamako.
Sinadaran:
- albasa - 130 g;
- tumatir puree - 380 ml;
- karas - 100 g;
- parsnip (kananan tushe) - 1 yanki;
- tafarnuwa hakora - 2 guda;
- zafi barkono - dandana;
- sabon kabeji (yankakken) - 2 abubuwa;
- sauerkraut - rabin karni;
- dankali - 200 g;
- broth - 2.5 lita.
Shiri
Idan broth ya shirya, to, za a iya farawa tare da kayan kayan yaji. A sa a cikin kwanon rufi ko zurfin frying kwanon rufi, albasa cubes, grated parsnip tushe da karas, iri biyu na kabeji da yankakken tafarnuwa cloves. Bayan minti 10, zuba kayan lambu tare da tumatir da aka yatsata da kuma simmer don wannan lokacin.
Ready kayan lambu kayan lambu soya a cikin wani tafasasshen broth kuma aika guda dankali gaba. A little laurel don dandano, kuma, ba ya cutar da. Bayan rabin sa'a, gwada borscht da kuma kakar da shi don dandana tare da ƙarin rabo na tafarnuwa grated tare da barkono barkono, gishiri da sukari.
A girke-girke na mai dadi borsch tare da kabeji da beets
Abin ban sha'awa, kuma mai ban sha'awa, girke-girke na wannan borsch tare da kabeji da kuma gwoza iri daban-daban ya bambanta da magabatansa ta wurin kasancewar kariyar haɓaka don wannan tasa - kaza nama.
Sinadaran:
- naman sa broth - 3,5 l;
- albasa - 130 g;
- yankakken kabeji - 2 abubuwa;
- tumatir manna - 45 g;
- karas - 200 g;
- gwoza - 250 g;
- mince kaza - 500 g;
- dankalin turawa, tubers (manyan) - 2 inji mai kwakwalwa.
Shiri
Spasserovavav duk kayan da aka lalata, sai dai dan dankali, canza su a cikin broth, ta biye da tumatir. Sa'an nan kuma aika da cubes dankali da kuma dafa da borsch har sai sun yi laushi. Minti 12-15 kafin yin shiri, sanya ƙananan nama daga kaji daga cikin kaza.