Dukanmu mun san irin wannan tasa kamar borsch. Ya haɗa nama, dankali, beets, albasa, kabeji, karas da tumatir. Dalilin borsch shine, ba shakka, gwoza. Yana da matukar amfani, saboda ya ƙunshi abubuwa masu amfani da bitamin. Don haka, bari mu hada dadi tare da amfani da kuma shirya tare da ku mai ban sha'awa ga borscht don hunturu, wanda a kowane lokacin zai kasance a cikin yatsanku, kuma zaka iya saurara mai ban mamaki shchi!
Abincin girke don borsch
Sinadaran:
- tumatir - 1 kg;
- karas - 1 kg;
- gwoza - 2 kg;
- fararen kabeji - 2 kg;
- albasa - 1 pc.;
- Bulgarian barkono - 500 g;
- gishiri, sukari - dandana;
- vinegar 9% - 100 ml;
- man kayan lambu - 250 g.
Shiri
Don yin sutura don borsch mu dauki dukkan kayan lambu, tsabtace mu da tsabta. Sa'an nan kuma finely sara da albasa, tumatir da barkono. Bayan wannan, karas da beets suna rubbed a babban mantura, kuma farin kabeji yana shredded, kamar yadda borscht.
Yanzu kar a babban kwanon rufin enamel, shi ne a nan cewa kayan lambu za su zama stewed. Zuba karamin kayan man fetur da kuma kara nauyin haɗin gwal ga kwanon rufi, kwanciya da beets a wuri na karshe. Duk cikakkun haɗuwa da stew na mintina 20 akan zafi mai zafi, ba tare da manta ba don motsawa lokaci-lokaci. A wannan lokacin zamu tsabtace gwangwani sosai, ya bushe su kuma a hankali sa kayan lambu da aka dafa a cikin gwangwani, kusa da tare da lids kuma a rufe su har sai an sanyaya su. Mun adana shirye-shiryen da aka tanada a cikin wani cellar ko firiji.
Yana da sauri da sauƙi zaka iya kula da yadda zaka dafa abincin gurasa mai dadi a cikin abin da ke shafa. To, idan kuna son borsch tare da namomin kaza , dole ku yanke wani kayan lambu tare da abubuwan da aka lissafta.