Naphezu kokuthi i-beetroot iphakathi kwezinombolo ezinjalo zesobho ezingasetshenziswa etafuleni efomeni elibandayo , liphinde liphekwe futhi lidliwe ngendlela ye-borscht: eshisayo, ngenkampani yesikhilimu omuncu noma eningi imifino. Iresiphi yokugcina ibaluleke ikakhulukazi ngenkathi ebandayo, lapho kudingekile ukuthi kungadli nje kuphela ukudla kahle, kodwa futhi ukufudumala. Kule ndaba, saqhubeka sinquma ukwabelana nge-recipe classic ye-beetroot.
Iresiphi yesobho se-beetroot esishisayo nenyama
Umehluko omkhulu phakathi kwesobho se- beetroot eshisayo kanye ne- borsch evamile kuba khona kweklabishi kulezi zinsuku. Ngokuvamile, ubuchwepheshe bokulungiselela kanye nolunye uhlu lwezinye izithako luhlukile kancane.
Izithako:
- inyama yenkomo - 620 g;
- ama-beet - 330 g;
- utamatisi - 390 g;
- anyanisi - 130 g;
- amaqabunga ama-laurel - izingcezu ezimbili;
- uviniga - 15 ml.
Ukulungiselela
Ukulungiselela i-beetroot eshisayo iqala ngokupheka umhluzi. Beka ibhodlela lamanzi amabili-litre emlilweni bese ubeka ingcezu yenkomo emathanjeni ngamaqabunga e-laurel. Shiya inyama esitofu ihora nehafu, ngezikhathi ezithile ususe umsindo phezulu. Qedela inyama yenkomo, epholile futhi inqume.
Sigubha izaqathe nge-beetroot, uhlukanise u-anyanisi ube amasongo amabili, bese usika amazambane ngokungahambisani, kodwa awukhulu kakhulu. Dlulisa yonke imifino, ngaphandle kwamazambane, emafutheni angaphambi kokupheka, bese uwahlanganisela ngeviniga bese ufaka umhluzi. Sithumela futhi izilimo eziyizigaxa eziqoshiwe bese sizipheka kuze kube sekugcineni. Sibeka inyama esobho bese sishiya ukuma imizuzu engu-15 ngaphambi kokukhonza.
Uma unquma ukukhiqiza iresidi ye-beetroot e-classic eshisayo ku-multivarquet, fry kuqala zonke izithako ndawonye ku-"Baking", uphinde uthele ketshezi bese ufaka amazambane, vula "i-Soup" bese upheka isidlo kuze kube yilapho ubhekene.
Iresiphi yesobho se-beetroot ejwayelekile nenkomo
I-Kislinku ejwayelekile itafula uviniga ku iresiphi ingakwazi ukufaka uviniga iwayini, kanye nesilinganiso esincane sewayini, okwenza ukunambitheka kube okunezinto ezihlukahlukene.
Izithako:
- inyama yenkomo - 1.8 kg;
- iwayini elibomvu elomile - 235 ml;
- anyanisi - 145 g;
- ama-beet - 320 g;
- izaqathe - 160 g;
- iwayini elibomvu iviniga - 45 ml;
- imifino yedill, ukhilimu omuncu wokukhonza.
Ukulungiselela
Njengesijwayelekile, siqala ngokupheka umhluzi. Ngalesi sikhathi umhluzi uzoba ocebile kakhulu, ngoba cishe amakhilogremu amabili wenkomo sigcwalisa amalitha amanzi kanye nengxenye kuphela. Emva komhluzi wehora nehhafu kungenziwa kuhlungiwe, futhi isilwane sezinyosi sisusiwe esitheni.
I-recipe yesobho se-beetroot esishisayo kumhluzi wenyama uyisiqalo: ugcine u-anyanisi nge-izaqathe ngokwehlukana, engeza izinyosi kubo bese ufafaza konke ngeviniga. Bese uthele iwayini elibomvu bese ulivumela ukuba liphumele cishe ngokuphelele ekuqedeni utshwala bese ushiya ngemuva kokuhamba kancane. Engeza i-roast emhluzeni, faka inyama yenkomo ngemuva bese upheka isobho ngomunye umzuzu 7-10. Khonza ngamakhambi kanye ukhilimu omuncu.
Iresiphi ye-classic hot beetroot inyama ngaphandle kwenyama
I-beetroot ayikho ngaphansi kwe-beetroot yenyama ekunambeni nasekuncelweni. Ukupheka, udinga kuphela imifino yasebusika yonyaka, ezinye izinongo namanzi.
Izithako:
- izinyosi - 380 g;
- izaqathe - 180 g;
- anyanisi - 210 g;
- amaqabunga ama-laurel - izingcezu ezimbili;
- amazinyo e-garlic - ama-4 ama-pcs .;
- imifino anyanisi nedill - 2 tbsp. izinkezo;
- uviniga - 15 ml;
- ushukela granulated - ukunambitha.
Ukulungiselela
Hlanganisa i-beet ezincane ze-cubes bese ubilisa nge-laurel emgqeni wesigamu samanzi cishe imizuzu engu-20. Okwamanje, bamba ezinye izitshalo: usike izaqathe nama-anyanisi, uzigcine ngobuningi bamafutha ashubile, futhi uma imifino ibamba inhlanzi, uthele konke ngeviniga futhi inkathi ngo-garlic oqoshiwe. Engeza imifino kumhluzi we-beetroot, inkathi noshukela nolwandle usawoti. Ngesikhathi sokukhonza, ufafaza isobho ngemifino eningi.