Abapheki be-pressure baphinde baphinde bahlonishwe, futhi konke ngoba le divayisi asiza nje ukugcina isikhathi sokupheka, kodwa futhi ulondoloze amavithamini amaningi nezinye izakhi ezitholakala ekudleni. Kulesi sihloko sizokwabelana nawe izimfihlo zokupheka i-borscht kumpheki wokucindezela.
I-Borsch iresiphi ekuphekeni kwengcindezi
Uma ngaphambilini wayengazi ukuthi upheka kanjani i-borscht kumpheki ocindezelayo, khona-ke iresiphi enikeziwe ngezansi kuwe.
Izithako:
- isithombo sebhitrudi - 1 pc.;
- amazambane - ama-3 ama-pcs .;
- amafutha yemifino - 2 tbsp. izinkezo;
- amanzi - 1 l;
- yenkomo - 300 g;
- uviniga - 1 ithisipuni;
- ushukela - 1 ithisipuni;
- usawoti, pepper - ukunambitha;
- i-parsley - ukunambitha;
- i-garlic - ama-clove amabili;
- amanoni - 50 g;
- ukhilimu omuncu - ukunambitha.
Ukulungiselela
Ngaphambi kokupheka i-borsch kumpheki wokucindezela, kudingeka ulungiselele zonke izithako. Ngesisekelo senqama yenkomo, pheka umhluzi kanye nokungezwa kwempande ye-parsley ne-bay leaf. Ama-beet namazambane kumele ahlanzwe futhi ahlanzwe.
Beet ezintathu ku grater enkulu kanye wesser on amafutha yemifino in ukucindezela evuthayo cooker. Gcwalisa ubhontshisi obuqedile isigamu ngenyama yomhluzi ,
Manje umpheki wokucindezela ungavalwa bese ufaka umlawuli ekumakethe "2", ukupheka kuthatha imizuzu engaba ngu-25, okwathi ngemva kwalokho iborski elimnandi kufanele ligcwaliswe uviniga, isonge kalula, engeza nepelepele. Abathandi be-borsch e-Ukraine bayokujabulela ukubonga ngokufaka uhlobo lwesinkwa okuthosiwe ne-garlic. Ukuze ulungiselele, amafutha okushisa kwamahhala, ngaphandle kwesikhumba nemifudlana kufanele aphikiswe ngokusebenzisa i-grinder yenyama nge-clove ye-garlic, bese ufaka ubukhulu obumphumela ku-borsch bese uvumela ukuba ufeze okungenani imizuzu engu-20-30.
Sisebenzela i- borsch nge-garlic e-pampushkas ethambile , ehlotshiswe ngemifino kanye ukhilimu omuncu.