Chorba (ciorbă) - isitsha sokushisa sokuqala, isobho se-shurpa; igama elivamile lesizwe saseSerbia, isi-Bulgarian, isiRomania, isiMoldova, isiTurkey, isi-Albania nesiMakedoniya esishisayo esishisayo. Njengomthetho, isabelo sezingxenye zamanzi ezinjalo (kusuka kwesine kuya kwesigamu) sibhekwa kvass (ngokuvamile senziwe ngamagesi okolweni, kodwa ungasebenzisa okujwayelekile). Kodwa-ke, wonke umuntu akawuthandi ngaleyo ndlela ngenxa yezici zokuthandayo nezokugaya. Kukhona nokuhlukahluka okungaziwa kwe-chodoba yaseMoldovan ngaphandle kwe-kvass, okungasetshenziswa kalula ngunigavini wemvelo noma ijusi lemon (sizoxoxa ngabo). Ngokuvamile ukulungiselela abantu basekhaya.
I-hornbeam yaseMoldova ingaphekwa ezinhlobonhlobo zenyama. E-choruba kubandakanya u-anyanisi, izaqathe, uma kunokwenzeka - impande ka-parsley nesilimo esidliwayo esinamagatsha anamanzi, utamatisi noma utamatisi unamathela, kanye nemifino ephunga elimnandi (i-dill, i-parsley, i-basil, i-lyubovok, i-coriander, i-tarragon). Njengokungena esikhundleni kanye nezinsimbi zonyaka ezithile zisebenzisa ubhontshisi (kufaka phakathi ama-pods), amazambane, pepper elimnandi, iklabishi, irayisi, kanye namuva - nommbila (omncane noma osemathinini).
In chorbu walala fresh, akukho icala hhayi othosiwe, uma kunokwenzeka imifino ezincane. Le ndlela yokupheka iphilile kakhulu. Yilokho isimiso se-chorba esingafani kangcono ne-borsch yase-Ukraine nezinye izinhlobo zesobho zokugcwalisa.
I-chorba yamaMoldova nobhontshisi kusuka ku-veal noma inyane lemvu
Izithako:
- i-veal noma i-lamb (ingaba ngamathambo) - cishe ama-500 g;
- anyanisi - 1-2 izingcezu;
- izaqathe - ucezu olulodwa;
- rhizome of parsley - 1-2 izingcezu;
- izinyosi ezincane zezinhlamvu - cishe ama-pcs angu-20.;
- amazambane - izingcezu ezimbili;
- iklabishi omhlophe - ikhanda le-1/4;
- utamatisi ophakathi okubomvu ovuthiwe obomvu - ama-2-3 ama-PC.;
- ikhasi elimnandi (okungcono elibomvu) noma i-gogoshara - ama-2 ama-pcs;
- i-garlic - ama-clove amabili;
- izinongo ezomile zomhluzi (amaqabunga, ama-peppercorns, ama-clove, njll);
- imifino ihlukile (basil uthanda i-parsley, i-dill, njll);
- ilamula - 1-2 izingcezu;
- ikhasi elibomvu elibomvu;
- usawoti.
Ukulungiselela
Ukudla, ukusika (noma oqoshiwe) yizicucu ezincane, sifaka epanini nge-rhizomes ehlutshiwe, anyanisi (lonke), iqabunga le-bay, i-peas-peas kanye ne-clove. Gcwalisa konke ngamanzi bese uletha ngamathumba, bese unciphisa umlilo bese upheka, ususe ngobumnene umsindo namafutha, cishe uze ulungele (okungukuthi, kungakapheli imizuzu engama-40). Phakathi nenqubo, sifaka izaqathe, ezincibilikisiwe ezincane kakhulu.
Ngalesi sikhathi silungiselela yonke imikhiqizo. Emakhadini webhontshisi, susa amathiphu bese uthatha izingxenye ezintathu. Ngemuva kwesikhathi esibekiwe, sisusa umhluzi wenyama kusuka emhluzaneni wenyama (futhi uphonsa ngaphandle) konke ngaphandle inyama kanye izaqathe. Manje sibeka amazambane, tincetu, kanye nobhontshisi oqoshiwe singene ebhodweni. Pheka imizuzu engu-10-15, bese ufaka iklabishi eqoshiwe ne-pepper elimnandi. Sipheka elinye imizuzu engu-8-10. Sifaka utamatisi, sisikiwe futhi sipheke enye imizuzu 2-3.
Manje ungangeza i-kvass ebilisiwe, kepha sizokwenza okunye. Thela i-chorbu esiphelile ibe yizicucu ezijulile noma izindebe zesobho, engeza imifino eqoshiwe ne-garlic oqoshiwe. Kuyinto efiselekayo kakhulu ukusebenzisa i-basil ne-lovage. Isizini nge-pepper obomvu. Kule plate ngayinye faka 1 tbsp. isipuni samaji kalamula. Kungenzeka ukunambitha ukunambitha i-chorbu izithelo zemvelo uviniga - futhi
Ungase futhi ulungiselele i-chorbu okumnandi kusuka enkhumba noma kunoma iyiphi inyama yenkukhu. Inqubo yokulungiselela kanye nokulingana kwezithako kufana ncamashi. Uma usebenzisa ubhontshisi owomile (omhlophe noma obombala) kunokuba ubhontshisi obuncane obumnyama busike kusihlwa futhi uphekwe ngokweqile kuze kube yilapho usulungile, bese ufaka kwi-chorbus ezigabeni zokugcina zokupheka ngesamba esifanele.