I-Sharp soup hurcho idlwenguliwe ukuze ihlale ikufudumele ngenkathi ebandayo kanye nonyaka oguqukayo. Naphezu kokuthi inguqulo yendabuko yesidlo iphekwe ngesisekelo senkomo, amaGeorgiya ngokwawo afana nokushintshashintsha kwenkukhu, esinqume ukukhuluma ngokuqhubekayo.
Harcho kusuka enkukhu - iresiphi
Izithako:
- inkukhu (noma yiziphi izingxenye zesidumbu) - 1.2 kg;
- u-anyanisi omhlophe - 200 g;
- ufulawa - 43 g;
- clove garlic - 3-4 izingcezu;
- tkemali - 40 g;
- ama-walnuts - 200 g;
- i-hops-suneli - 4 g;
- i-clove ye-clove yomhlabathi kanye ne-safari;
- iqabunga le-laurel.
Ukulungiselela
Ngaphambi kokwenza isobho senkukhu kusuka enkukhu, isidumbu kufanele sihlukaniswe izicucu (uma ungazithengi ngokwahlukana) futhi uzihlukanise nesikhumba. Sibeka inkukhu epanini elijulile, simboze nge 2.5 amalitha amanzi bese ulibeka emlilweni. Pheka umhluzi ovame kakhulu wezinkukhu, ungakhohlwa ukukhipha isikhumba samanzi ngezikhathi ezithile ebusweni bamanzi.
Ibhotela elifudumayo sidlula u-anyanisi omhlophe nge-clove ka-garlic imizuzu engu-5-7, bese sithela ama-hops-suneli, engeza ama-clove ne-safari, amaqabunga ama-laurel bese ufafaza konke ufulawa. Lapho ufulawa luzohlanganisa konke okuqukethwe kwepani ngesendlalelo esiyingqayizivele, dlulisa izithako kumhluzi. Ngesikhathi ubeka inkukhu ngaphandle komhluzi ungayithola bese uyihlunga ibe yizicucu ezincane, noma ungayishiya ngokuphelele. Ukulungiselela isobho kharcho kusuka inkukhu kuqediwe ukugcwaliswa tkemali, emva kwalokho isidlo kukhonzwa nge pita isinkwa kanye inqwaba cilantro.
Harcho kusuka inkukhu ngesiGeorgia - iresiphi zakudala
Sitshele kakade ukuthi ukuhluka kwesidlo nenkukhu kunokuba yenkomo kungabizwa ngokuthi yi-classical, kodwa uma kuziwa ekuphekeni okuyiqiniso, khona-ke lokhu kuzoba ngowokuqala emgqeni.
Izithako:
- inkukhu - 1.2 kg;
- ama-walnuts - 350 g;
- i-anyanisi omhlophe - 90 g;
- ama-clove e-garlic - ama-3 ama-PC.;
- utamatisi puree noma unamathisele - 40 g;
- tkemali - 40 g;
- amafutha yemifino - 35 ml;
- Imbewu yeFenugreek - 3 g;
- Coriander eyomile, pepper obomvu - i-pinch.
Ukulungiselela
Sihlukanisa inkukhu bese sisusa isikhumba kuso. Inyama emathanjeni ithululela 2-2.5 amalitha amanzi bese ibeka umlilo. Pheka umhluzi oqinile wenkukhu, ukhumbule ukukhipha ngezikhathi ezithile phezu kobuciko bamanzi. Ngesikhathi umhluzi uphuthunyiswa, ake sizinakekele sonke isidlo: okokuqala, londoloza u-anyanisi omhlophe, bese sithatha i-refueling. Ukuze ugcwalise isobho, kufanele udlulise ama-walnuts ngama-clove e-garlic ngokusebenzisa i-grinder ye-nyama, futhi uhlanganise i-gruel eholayo nosamatisi, i-tkemali, i-fenugreek eyomile, i-coriander ne-pepper.
Uma ufisa, susa inkukhu emfuleni bese uyihlakaza ube yizicucu ezincane, uhlukanise inyama emathanjeni. Kanye nenyama esiyibeka epanini anyanisi, bese i-refueling ngesisekelo se-walnut.
Ngemuva kwemizuzu engu-3-4 isobho esiphundu senkukhu enkukhu ingasetshenziswa.
Iresiphi yokupheka isobho senkukhu nelayisi
Izithako:
- inkukhu (izintambo ngaphandle kwamathambo nesikhumba) - 1 kg;
- inkukhu umhluzi - 1 l;
- umlimi - izicucu ezingu-5-6;
- Utamatisi unamathele - 60 g;
- ilayisi okusanhlamvu - 80 g;
- u-anyanisi omhlophe - 150 g;
- cilantro eluhlaza;
- ama-clove e-garlic - ama-5 ama-pcs .;
- ikhasi elimnandi;
- ama-walnuts - 200 g;
- i-pinch ye-mint ne-fenugreek.
Ukulungiselela
Sika inyama ibe ngamagundane eceleni kuka 2-2.5 cm bese uyifaka epanini. Gcwalisa inkukhu ngomhluzi, faka umlimi oqoshiwe (uzonikeza ukunambitheka okuphambene nokunambitheka okumnandi), kanye ne-tomato unamathisele. Ngemuva kokuthi uketshezi ku-pan kufike emathunjini, sincishisa umlilo bese sipheka i-grill ngaphansi kwesembozo sehhafu yehora. Ngemuva kokuthi isikhathi sesiphelile, engeza ilayisi futhi uhambise anyanisi. Uma ama-rice okusanhlamvu ethambile, futhi kuzokwenzeka cishe emaminithini angu-12-15, kuzokwazi ukubeka imifino eqoshiwe kanye nenhlanganisela yenhlanganisela yegalikhi, pepper kanye namantongomane esitsheni. Ngemuva kokuthi zonke izithako zihlangene, zimboze i-pan nge-lid bese ususa ekushiseni. Nika i-kharcho imizuzu engu-10-15 bese ukhonza.