Borsch, da girke-girke wanda yana da salla na mai yawa iri-iri na bambancin, yana da sauki weld. Canza saitin mahimmanci ko ƙarin sinadarai na tasa, za ka iya samun dandano sabon dandano a kowani lokaci kuma ta yadda za a sarrafa nau'in abincin rana.
Yadda za a dafa borsch?
Hot, da bambancin abin da muka bayyana a cikin labarin, ya kasance matsayi mafi kyau na sharuddan dafa a cikin wannan sashi. Idan baku san yadda za ku dafa borscht ba, abin da aka gabatar a kasa zai kasance da gaske a gare ku. A cikin umarnin da aka ba da umarni za ku sami cikakken shawarwari game da shirye-shirye na wannan tasa na farko, lura da abin da za a ba ku nasara.
Borscht daga sauerkraut
Kyakkyawan borsch tare da sauerkraut zai fita tastier, mafi arziki idan kun sanya shi a kan naman sa ko alade broth , kari tare da nama na nama da kana bukatar ka ƙara a cikin kwanon rufi a karshen dafa abinci. Irin wannan tasa yana da mahimmanci ne na suturayar kayan gargajiya na Rashanci, amma tushen gishiri da ke cikin shi yana ba da wani karin dandano da launi mai haske.
Sinadaran:
- nama - 1.9 lita;
- sauerkraut - 195 g;
- beets - 260 g;
- tumatir - 220 g;
- dankali - 290 g;
- karas - 95 g;
- albasa - 95 g;
- seleri (stalks) - 2 kwakwalwa.
- man fetur - 35 ml;
- kayan yaji, gishiri, tafarnuwa.
Shiri
- Ga albasa da karas dafafen soyayyen kayan lambu a cikin mintuna biyu, ƙara gishiri shavings, yankakken seleri, sauerkraut bambaro da kuma toya har sai da taushi.
- A tsakiyar tsarin, ana gabatar da tumatir da aka fadi cikin frying.
- A cikin naman ganyayyaki, dankali an dage farawa sai an dafa shi.
- Yada cikin kayan lambu masu zafi, podsalivayut shi, jefa tafarnuwa, kayan yaji.
Lenten miya
Ga wadanda basu wakiltar rayukansu ba tare da yin jita-jita nama ba, girke-girke na borscht tare da nama shine, ba tare da shakka ba, fifiko. Amma magoya bayan kayan abinci na abinci waɗanda ba sa cinye kayan da aka samo asali daga dabba, kada ka yanke ƙauna. Koda a kan ruwa zaka iya dafa borsch ba tare da nama ba, abincin da aka kwatanta a kasa. Amfani da irin wannan abincin shine cewa za'a iya dafa shi da sauri.
Sinadaran:
- ruwa 1,9 lita;
- cokali mai yatsa - 640 g;
- beets - 380 g;
- tumatir - 220 g;
- dankalin turawa, tubers - 290 g;
- karas - 95 g;
- albasa - 95 g;
- man fetur - 35 ml;
- vinegar - 10 ml;
- kayan yaji, gishiri, tafarnuwa.
Shiri
- Karancin kabeji da kuma dankali dankali suna dafa cikin ruwa har sai da taushi.
- Carrot shavings, da albasarta da rabin gurasar ɓangaren litattafan almara suna dafa a yanzu don mai.
- Sauran shavings na gwoza suna zuba tare da ruwan zãfi, an gabatar da vinegar, a yarda ya tsaya da kuma sanya ruwan 'ya'yan itace.
- A cikin borsch ganyayyaki yada fry, jefa kayan yaji.
- Add a kan ruwan 'ya'yan itace, sugar da tafarnuwa chives.
Borsch tare da kaza
A girke-girke na borsch tare da kaza zai zo wurin ceto lokacin da babu lokacin yin dafa abinci da nau'in nama. An shirya naman kaza da sauri, ba ta da dadi sosai, mai yalwaci mai laushi kuma yana da zafi, yana ba da launi na musamman. Wani jariri na gida yana buƙata don abinci yana da kyau, amma idan babu daya, to, kantin sayar da kayayyaki zai kasance mai kyau.
Sinadaran:
- ruwa 1,9 lita;
- kaza - 590 g;
- kabeji cokali mai yatsa - 195 g;
- beets - 260 g;
- tumatir - 220 g;
- dankali - 390 g;
- karas - 95 g;
- albasa - 95 g;
- man fetur - 35 ml;
- kayan yaji, gishiri, tafarnuwa.
Shiri
- Ana dafa wasu kaza har sai an shirya.
- Ƙara bayan wannan bambaro mai kwari, cubes dankali da dafa minti goma.
- Don kitsen, kayan lambu da kayan albasa da albasa, tafarnuwa, ƙaddamar da tumatir.
- A cikin kwano shimfiɗa kayan lambu soyayyen, jefa kayan yaji.
Red borscht - girke-girke
Waɗannan umarni masu zuwa zasu taimake ka ka fahimci yadda za a shirya jan borsch tare da beets. Ana samun mafi yawan launi na tasa idan an kara vinegar a gurasar frying lokacin shirya kayan ado na kayan lambu, kuma ana amfani da manna tumatir, ba cikakke tumatir ba, amma adadi mai kyau mai kyau. Ya kamata a buɗaɗa acid acid a cikin tasa ta hanyar bugu na granulated sukari.
Sinadaran:
- nama - 1.9 lita;
- kaza - 590 g;
- kabeji - 195 g;
- beets - 260 g;
- tumatir - 35 g;
- dankali - 390 g;
- karas - 95 g;
- albasa - 95 g;
- man fetur - 35 ml;
- vinegar - 10 ml;
- kayan yaji, gishiri, sukari, tafarnuwa.
Shiri
- A girke-girke na dorscht dadi sau da yawa ya ƙunshi broth nama. Don wannan zaɓi, abincin naman sa, wanda aka dasa dankali da kabeji a asali har sai taushi, ya dace.
- A kan mai, shirya kayan ado daga wani kwan fitila da albarkatun gona, ƙara a karshen vinegar da tumatir.
- Sanya kayan lambu, kayan yaji, sukari, tafarnuwa da abinci don karin minti bakwai a cikin tukunya.
Borsch tare da namomin kaza
Dalilin zafi mai dadi zai iya zama ba kawai nama ko kayan lambu ba, har ma da naman kaza. Masu wasa a wannan yanayin - ba wani zaɓi ba. Naman kaza sun fi dacewa don amfani da gandun daji, sabo ko daskararre. Bayan haka, zamu bayyana yadda za mu dafa abinci mai dadi a kan gishiri mai naman gishiri tare da adadin gwangwani ko wake wake.
Sinadaran:
- namomin kaza - 190 g;
- wake - 380 g;
- kabeji - 195 g;
- beets - 260 g;
- tumatir - 220 g;
- dankali - 390 g;
- karas - 95 g;
- albasa - 95 g;
- man fetur - 35 ml;
- kayan yaji, gishiri.
Shiri
- Na farko, an yi naman kaza da gishiri a cikin ruwa.
- Ƙara dankali, kabeji da aka zana a cikin kwanon rufi kuma ya tsaya har sai da taushi.
- Saka fry, wake, kayan yaji da kuma dafa abinci tare da namomin kaza da wake don minti biyar.
Yaya za a dafa miya a cikin wani mai yawa?
Sharuɗɗa don shirya borsch a cikin wani sauye-sauye suna da bambanci da na gargajiya lokacin da suke dafaɗɗa a kan murhu. Da farko, kayan lambu da aka gaura, sannan kuma broth. Kuna iya yin in ba haka ba ta tafasa da farko cikin broth a cikin yanayin "Miya", kuma ana ajiye kayan lambu a cikin kwanon frying da kuma sanya a cikin wani tafasa mai tafasa kamar yadda aka shirya tanda. Kayan girke-girke a cikin multivarquet, wanda aka gabatar a kasa, zai taimake ka ka ƙayyade adadin abubuwan da ake bukata don jarabaccen jituwa.
Sinadaran:
- broth - 1,9 l;
- kabeji - 195 g;
- beets - 195 g;
- tumatir manna - 35 g;
- dankali - 320 g;
- karas - 95 g;
- kwararan fitila - 95 g;
- man fetur - 35 ml;
- kayan yaji, gishiri, tafarnuwa.
Shiri
- Kwan fitila da kuma kayan lambu na kayan lambu suna fry a yanayin "Baking", ƙara a karshen tumatir.
- Ana canza kayan lambu a cikin farantin karfe, an shirya naman mai daɗin nama a cikin tsararraki ko an riga an shirya shi kuma a ajiye shi tare da dankali da kabeji akan shirin "miyan".
- Canja kayan lambu a cikin kwano na soyayyen abinci, jefa gishiri, kayan yaji da tafarnuwa kuma dafa don minti goma.
Green borsch tare da zobo - girke-girke
Borsch tare da zobo da kwai yana bambanta da dandano. An maye gurbin kabeji da ƙwayar zobe, wanda ya kamata a wanke kuma a yanka a kananan ƙananan. Ya kamata a yi amfani da ruwa mai haɗari a cikin shirye-shiryen irin wannan zafi dole ne a zuga shi da sukari don samun karin bayanan dandano. Kasancewa da ƙwayoyin kwari da ƙwai da aka ƙera suna da tasiri sosai akan sakamakon.
Sinadaran:
- broth - 1,9 l;
- zobo - 195 g;
- qwai - 4 guda;
- beets - 195 g;
- tumatir - 215 ml;
- dankali - 320 g;
- karas - 95 g;
- kwararan fitila - 95 g;
- man fetur - 35 ml;
- kayan yaji, gishiri, tafarnuwa.
Shiri
- Ganye kayan lambu da albasa suna soyayyen, ƙara tumatir a karshen.
- A cikin wani saucepan tare da tafasa broth, sa da dankali da kuma tsaya har sai da taushi.
- Ƙara zobo, fry, qwai, sugar, kayan yaji, tafarnuwa hakora da kuma dafa tasa don wani minti biyar.