Borscht shine shahararren zafi na kowace iyali na Rasha. Mafi yawan kayan lambu da kayan lambu ke amfani da ita don yin wannan tasa, mafi dadi kuma mai ban sha'awa yana fitowa. Sai kawai a cikin yanayin sanyi na shekara don samun waɗannan samfurori ya fi wuya, saboda haka za mu buƙaci ku tare da maidawa don borscht don hunturu.
Beetroot dressing for borscht domin hunturu
Sinadaran:
- fararen kabeji - 1 tawada;
- gwoza matsakaici - 1 kg;
- tumatir cikakke - 900 g;
- albasa farin albasa - 755 g;
- karas matsakaita - 1.5 kg;
- gishiri yana da kyau - 30 g;
- farin sukari - 120 g;
- man kayan lambu - 205 ml;
- vinegar 6% - 205 ml.
Shiri
Kafin ka fara yin famfo don borscht don hunturu, duk kayan lambu suna wanke sosai da ƙasa tare da wuka: tumatir - ƙananan yanka, albasa - rassan sarewa, da karas da gwoza a kan kayan. Yanzu muna matsa kayan da aka shirya a cikin kwanon rufi, jefa duk kayan kayan yaji, saharim da kuma sanya jita-jita a kan wuta. Bayan tafasa, rage zafi, kuji da abinda ke ciki na minti 10, sannan kuma ku ƙara gurasar vinegar. Muna dafa don mintina 15, shimfiɗa kayan aiki mai zafi a kwalba bakararre, mirgine shi, kunsa shi kuma kwantar da shi.
Dressing for borsch don hunturu ba tare da kabeji
Sinadaran:
- gwoza - 990 g;
- tafarnuwa - 5 g;
- ruwan sha - 205 ml;
- farin sukari - 45 g;
- citric acid - 10 g;
- sabo ne ganye - 190 g;
- kayan yaji.
Shiri
An wanke Beetroot daga laka da kuma Boiled. Bayan kwantar da hankali, muna tsaftace amfanin gona mai zurfi kuma muna ajiya. Tafarnuwa da sabbin ganye suna da ƙasa tare da mai zub da jini kuma mun shirya kayayyakin da aka shirya a cikin kwalba.
A cikin ruwan zãfi mun jefa sugar, gishiri, lemun tsami kuma tafasa don minti 3, motsawa. Mun ba da zafi marinade a cikin gwangwani, tare da rufe lids da bakara na minti 20. Nan da nan kuma sai a ɗaga riguna don borscht ba tare da vinegar ba, muna kwantar da tsabta don ajiya a cikin hunturu a cikin firiji.
Saurin tumatir don borscht don hunturu
Sinadaran:
- tumatir cikakke - 505 g;
- gishiri na kowa - 10 g;
- barkono mai dadi - 305 g.
Shiri
Tumatir da barkono mai dadi ana wanke, sarrafawa da kuma juya ta hanyar nama. An zuba kayan lambu a cikin saucepan kuma sun kawo zafi matsakaici har sai tafasa. Kusa, jefa jigon gishiri da tafasa, motsawa, kimanin minti 10, sa'an nan ku zuba kayan tumatir akan gwangwani da kuma jujjuya.
Delicious dressing for borsch don hunturu tare da wake
Sinadaran:
- fararen kabeji - 2 kg;
- wake - 210 g;
- tumatir - 910 g;
- albasa - 455 g;
- gwoza - 950 g;
- karas - 460 g;
- jan zaki da barkono - 105 g;
- gishiri - 55 g;
- sukari - 15 g;
- man kayan lambu - 205 ml;
- vinegar 205 ml;
- bay ganye da barkono barkono - idan ana so.
Shiri
Ana zuba wake cikin ruwa mai gudu kuma ya bar har tsawon sa'o'i takwas. Ana sarrafa dukkan kayan lambu, an wanke su, sannan karas da beets sunyi bambaro a kan manyan kayan da kuma launin ruwan kasa kan man fetur. Kabeji, albasa, tumatir da barkono da yankakken yankakken da wuka, yafa masa kayan yaji kuma an rufe su da hannuwansu. Ka haɗa tare a cikin kwanon frying, jefa kwari, haɗuwa kuma ku auna kimanin minti 40 tare da mai tafasa. A ƙarshe, mun gabatar da vinegar, tafasa shi, kwantar da shi kadan kuma yada shi a kan bankunan, mirgina sama.
Dandalin sanyi don borscht don hunturu
Sinadaran:
- Large gwoza - 3 kg;
- karas - 910 g;
- tumatir - 910 g;
- zaki mai dadi mai dadi - 910 g;
- albasa farin - 990 g;
- sabon ganye - idan an so.
Shiri
Ana wanke kayan lambu da kuma ruwan 'ya'yan itace, an bushe kuma a yanka su da sassauki: raye ko cubes. Mun saka shi a cikin kwano, a haɗa shi da kyau kuma yada shi a cikin ƙananan ƙananan kayan cikin kwakwalwan rubutun littafin Cellophane ko kwantena na filastik. Kyautuka masu yawa da kuma hunturu, kawai jefa kayan lambu a cikin broth kuma dafa borsch, kara kawai kabeji, dankali da kayan yaji daban-daban.