I-Okroshka akuyona isidala esidala kodwa esasihlolwe isikhathi esingaqabuli kuphela kodwa futhi sigcwalisa isisu ngaphandle kokuzwa kokudla okudliwayo, okuyinto enhle yokudla ngosuku olushisayo noma ngesikhathi sokudla nezinsuku zokuzila.
I-recipe yangempela ye-okroshka, eyanyatheliswa okokuqala encwadini yokupheka ngu-Elena Molokhovets ngo-1901, yaphakamisa isisekelo sesidlo se-kvass no-ukhilimu omuncu, kanye nesobho esiphundu isobho, kodwa amashumi eminyaka ashintshe ifomula yangempela futhi manje i-okroshka ikulungele kokubili nge-kefir, naku-whey noma ukhilimu omuncu.
Recipe: kanjani ukupheka okroshka on kefir?
Izithako:
- amazambane - izingcezu ezimbili;
- yenkomo - 400 g;
- Ikhukhamba - izingcezu ezimbili;
- amaqanda - izingcezu ezimbili;
- u-anyanisi oluhlaza - u-½ ubhontshisi;
- i-parsley - ½ ibhamvu;
- i-citric acid - ukunambitha;
- I-kefir - 500 ml;
- amanzi 250 ml;
- usawoti, pepper - ukunambitha.
Ukulungiselela
Ngaphambi kokulungiselela i-okroshka ku-kefir, lungiselela izithako zethu: amazambane bese ubathumela ukupheka (ngokungafani). Ngokufanayo, senza ngenkomo, siyigayela emanzini anosawoti, kanye namaqanda ezinkukhu, okumele kube nzima ukupheka.
Izithako ezibilisiwe kanye nezitsha ziyakhiwa zibe ama-cubes (amazambane namaqanda asetshenziswe ngaphambili), imifino ichotshozwa nganoma iyiphi indlela. Emidlelweni ejulile ene-enameled ibeka imifino, inyama namaqanda ethu, uwagcwalise nge-kefir, namanzi futhi, uma ufisa, engeza 250 ml ye-ayran. Ukwengeza isipayisi, i-okroshka ifaniswe ne-citric acid nezinongo.
I-Kefir okroshka nayo ingagcwaliswa ngengxube ye-yogurt, amanzi kanye nezinhlayiya eziningana zamayonnaise. Ukungaguquguquki kwe-sauce kuzokunika amandla okroshke kanye "nokucebile".
Ukupheka i-okroshki ku-yogurt kuwumqondo omuhle wabathandi bomuncu womkhiqizo wobisi, kodwa kulabo abakhetha ukunambitheka okungenangqondo, sinikeza izindlela zokupheka ezisuselwa ku-whey no-ukhilimu omuncu.
Okroshka: iresiphi ye-serum
I-whey elula kwi-serum iyabuqabula kakhulu, iphinde igcwalise imenyu yokudla.
Izithako:
- isobho noma ham - 200 g;
- isithombo - 150 g;
- amazambane - ama-3 ama-pcs .;
- Ikhukhamba - izingcezu ezimbili;
- amaqanda - izingcezu ezine;
- i-serum - 1 l;
- lwesinaphi - 1 tbsp. isipuni;
- i-lemon - ½ ama-pcs .;
- usawoti, pepper.
Ukulungiselela
Ngaphambi kokuba upheke i-okroshka kwi-serum, udinga ukubilisa amazambane ngunifomu, bese uhlanza bese uyinquma ibe yi-cubes. Amaqanda ubilise kanzima abilisiwe futhi ochotshoziwe ngendlela efanayo, kanye nekhukhamba kanye neh. I-Radish igubhe ku-grater enkulu.
Ingxenye yamazambane oqoshiwe (cishe ama-3-4 wezipuni) asemhlabathini kumazambane ahlambulukile kanye nenani elincane le-whey - le ndlela izodla isitsha esingenalutho ngaphandle kokusetshenziswa kwamasiki anamafutha njengokhilimu omuncu nemayonnaise.
Izithako ezihlutshiwe zigcwele amasondo, usawoti, pepper kanye nenkathi ngejusi yengxenye yelamula kanye nesinaphi. Sisebenzela i-dish efakiwe, ngezingqimba ezimbalwa zeqhwa.
Iresiphi ye-okroshka ekhilimu omuncu
Ikhefu elilinganiselwe kunazo zonke iresiphi yakudala ukulungiswa kwe-okroshka ku-kvass ngokufaka ukhilimu omuncu. Yiqiniso, ukulandela iresiphi kungathululelwa esobho nesidlo sekhishibhisi elimuncu, kodwa kunomsola okwanele nejamu. Into esemqoka ongayisebenzisa kule recipe iyi-special kvass ye-okroshki engavumelekile.
Izithako:
- i-kvass okroshechny (ayi-unsweetened) - 500 ml;
- ukhilimu omuncu - 50 g;
- ulimi lwenkomo yenkomo (abilisiwe) - 50 g;
- amazambane - izingcezu ezimbili;
- iqanda - izingcezu ezimbili;
- Ikhukhamba - izingcezu ezimbili;
- lwesinaphi - 1 tbsp. isipuni;
- i-lemon - ½ ama-pcs .;
- usawoti, pepper - ukunambitha.
Ukulungiselela
Amazambane aphekwe, ahlanjululwe, anqunywe ama-cubes. Ngokufanayo, gaya zonke izithako zesidlo, ngaphandle kwamaqanda amaqanda - siwagcoba ukhilimu omuncu nesinaphi, bese sihlukanisa le ngxube ne-kvas. Esikhathini esiyisisekelo se-kvass sibeka zonke izithako zethu ezichotshoziwe, sigcwalise isidlo ngejamu lemonti nezinongo, futhi emva kwalokho sigcizelela esiqandisini imizuzu engama-30. Sisebenzela okroshka, ehlotshiswe ngemifino. Bon appetit!