- Ingulube - 0.5 Kilogram
- Anyanisi - 250 Grams
- Izaqathe - ama-Gramu angu-400
- Beet - 300 Grams
- Amazambane - 300 Grams
- Iklabishi - ama-Gramu angu-200
- Utamatisi - ama-Gramu angu-100
- Amafutha omifino - Ukunambitha
- Iviniga - Ukunambitha
- Usawoti, iparsley - Ukunambitha
1. Beka inyama ehlanziwe epanini bese ugcwalisa ngamanzi. Lapho amanzi abilayo, susa isikhumba sezulu bese unciphisa ukushisa. Beka u-anyanisi oqoshiwe kanye ne-izaqathe epanini. Bilisa umhluzi 2 amahora. 2. Geza bese uhlanza imifino. Sika u-anyanisi ube amasongo emigamu. I-Beetroot ne-izaqathe grate kwi-grater enkulu. Ephasini lokuthoza, ukushisa amafutha bese ubeka u-anyanisi kuqala, khona-ke izaqathe futhi, kodwa ekugcineni, izinyosi. Ukugcina isithombo sebhitrudi sigcina umbala wayo, uthele ku-passivation eyodwa yezipuni ze-vinegar etafuleni. Uma imifino ithosiwe, engeza utamatisi. 3. Peel amazambane bese uthathe cubes ezincane. 4. Iklabishi ehlutshiwe enezinhlamvu. 5. Susa inyama ephekwe emhluzweni bese uthatha izicucu. Phonsa isibani. Sika izaqathe zibe yizicucu. 6. Beka amazambane olungiselelwe kumhluzi. Lapho amazambane ubilisa imizuzu engaba ngu-10, engeza ukugqoka. Lapha futhi faka iklabishi enqunyiwe, izingcezu zenyama, izaqathe kanye ne-parsley. Vala ukushisa futhi vumela ukumiswa kwe-borsch.
Izinkonzo: 6-8