Borscht wata kasa ce ta kayan lambu na Rasha, wanda shine matukar zafi na farko na nama da kayan lambu. Yawancin lokaci yana da launi mai laushi, amma yawancin matan gida suna da matsala - wani miyan da aka dafa ya ƙare kuma ya zama kodadde. Yau za mu gaya maka yadda zaka dafa borscht mai dadi.
Yadda za a dafa mai dadi mai dadi?
Sinadaran:
- naman alade - 300 g;
- kwan fitila - 1 sashi;
- gwoza - 1 pc.;
- karas - 1 yanki;
- dankali - 4 inji mai kwakwalwa.
- farin kabeji - 400 g;
- sabon ganye;
- kirim mai tsami don bautawa;
- kayan yaji.
Shiri
Mun sarrafa naman, wanke shi da kyau, sanya shi a cikin wani saucepan, cika shi da ruwa kuma dafa don kimanin sa'a daya zuwa rabin mai dafa, salting dandana. Kuma a wannan lokacin yayin shirya kayan lambu: mine kuma tsabtace su. Lokacin da naman alade yana da rabin shirye, ƙara da shi dan dankalin turawa a yanka zuwa tube da yankakken yankakken yankakken.
Bayan haka, saka kwanon rufi a kan wuta, shafe shi, zuba man kayan lambu da yada albasa, yankakken tare da sukari, yankakken gurasa, gwoza, barkono barkono da faski. Cire duk minti na tsawon minti 5-7, sa'an nan kuma yada gasa a cikin wani saucepan. Rufe saman tare da murfi, cire wuta kuma dafa borscht na kimanin minti 15. Sa'an nan kuma ya bar shi, ya zuba a kan faranti, cika da kirim mai tsami kuma ya zauna a teburin.
Yaya za a dafa wani haske mai zurfi?
Sinadaran:
- naman alade - 500 g;
- fararen kabeji - 1 tawada;
- karas - 3 guda;
- Bulgarian kore barkono - 3 inji mai kwakwalwa.
- red tumatir - 4 inji mai kwakwalwa.
- tafarnuwa - 3 cloves;
- man alade - 150 g;
- gwoza - 1 pc.;
- kwan fitila - 1 sashi;
- dankali - 400 g;
- kayan yaji.
Shiri
Ana sarrafa kayan lambu, kuma naman yana dafaɗa sosai kamar yadda zai yiwu domin dukan dare. Sa'an nan kuma mu sanya shi a cikin wani saucepan, cika shi da ruwa da kuma sanya shi a kan wuta. Lokacin da ruwa ya bugu, cire fuska, rage wuta, rufe murfi kuma je shiri na cin nama. Salo da luchok finely sara, da kuma beets da karas thinly shred.
Bugu da ƙari a cikin kwanon frying yana yada kitsen kuma lokacin da ya sake kitsen mai, zamu jefa rayuka kuma mu sanya shi ga wariyar hako. Sa'an nan kuma ƙara beets, karas, zuba kadan broth, sanya grated tumatir da yayyafa kadan sukari. Lokacin da nama ya yi kusan shirye, za mu cire shi kuma a yanka shi cikin cubes. Cabbage, kuma shred, da barkono barkono yankakken. Daga baya, ana mayar da nama tare da kabeji, barkono da dankali a cikin kwanon rufi da kuma dafa shi a kan wuta mai rauni har sai softness na kayan lambu.
A ƙarshen dafa abinci, sanya gurasa a cikin borsch, hada shi da bar shi tafasa. Sa'an nan kuma jefa jigon gurasar, tafarnuwa, Mix, gwada gishiri kuma bar zuwa infuse na kimanin yini. Kashegari sai muka zuga muni mai launin ja a kan faranti kuma tare da girman kai ya bi danginmu.
Yadda za a dafa jan borsch tare da kaza?
Sinadaran:
- kaza - 600 g;
- gwoza - 1 pc.;
- dankali - 5 inji mai kwakwalwa.
- wake - 150 g;
- kabeji - 300 g;
- kwan fitila - 1 sashi;
- tumatir manna - 1 tbsp. cokali;
- laurel leaf - 3 sassa;
- tafarnuwa - 2 cloves;
- kayan yaji;
- man kayan lambu - 4 tbsp. spoons.
Shiri
Da farko, ka dafa har sai da shirye su ci wake. A wani saucepan, dafa kaza. Dankali, albasa da karas an sarrafa kuma a yanka a cikin kowane siffar. Bayan haka, za mu jefa kayan lambu a cikin broth nama. Mun tsabtace gwoza, a zana a kan grater da stew don minti 5-7 akan kayan lambu mai.
Sa'an nan kuma ƙara tumatir manna zuwa shi kuma haɗa shi da kyau. Kabeji yana da hankali sosai kuma sunyi hannun ta ruwan 'ya'yan itace. An yi tsabtace tafarnuwa, an zubar da shi a cikin wani saucepan tare da nama, yada watsi da wake, kabeji da beets. Sa'a tare da kayan yaji, rufe murya tare da murfi, bari a zub da shi kimanin minti 10, cika da kayan da aka ci da kuma cire daga farantin.