Izinsizi emathanjeni nasezinhlathini zenyama.
Isiphuzo esiphundu kunazo zonke esiphundu esivela kumuntu ohlala ekhaya ngasinye, kodwa izimfihlo zokupheka isobho. I-Bone ne-meat broth kufanele ihanjiswe ngamathumba ngokushesha, okungukuthi inyama noma ithambo eliphekwe ekushiseni okuphezulu. Lapho isobho sesobho, umlilo unciphisa futhi umhluzi uphekwa ngaphandle kwesihenqo. Amanzi akufanele abilise kakhulu.
Inyama ne-bone umhluzi uyapheka ngokusho kokupheka nalokhu kubalwa kwamanzi: 3 izibuko zamanzi abandayo zithelelwa epanini elilodwa epanini (lapho lipheka, liphuza eduze kwesilazi samanzi). Khumbula ukuthi awukwazi ukungeza amanzi esobho ngesikhathi sokupheka, njengoba ukunambitheka kwesobho esilungisiwe kusuka kulokhu kuyawohloka.
Isosi ingcono kakhulu ephekwe epanini yeqweqwe lwawo koqweqwe lwawo, kungcono ukulondoloza amavithamini kanye nezincane zokudla.
Uma udinga ukusheshisa inqubo yenkomo yokupheka, ngaphambi kokubeka inyama e-ode, uyigcobe nge-mustard, uyibeke emaminithini ambalwa, bese uyihlanza kahle. Inqubo yokupheka inyama ingasheshe iqhutshwe ngale ndlela elandelayo: uthathe izingcezu zenyama ngaphesheya kwezintambo ngemicu ende emincane noma wenze inyama evela emanzini okudla, okuphekwe futhi ngokushesha.
Umhluzi ocebile kahle, ocebile uyisiqinisekiso somusa omuhle kakhulu wesobho, esikushoyo ku-recipe ngayinye.
Uma upheka umhluzi emanzini enyamazane, ngaphambi kokupheka kufanele ushiswe ngamanzi abilayo. Ngomsoco wegundlu, irayisi noma izobho zemifino zihle kakhulu.
Uma ufuna ukuthola umhluzi ogcwele ngokweqile, wehlisa inyama emanzini abandayo. Uma ufuna inyama ngokwayo ibe namafutha amaningi, ithambile futhi ithenda, bese uyibeka emanzini abilayo.
Isoka elitholayo ligcwalisa iqanda eliluhlaza, kodwa yenza kanjalo ukuze amaprotheni amaqanda ayengekho. Lokhu kwenziwa kanje: esosweni esithathwe emlilweni, uthele iqanda elandulelwe ngaphambili endaweni elula, evuselela isobho njalo. Uma ufuna umhluzi wesobho uhlanzeke, ngaphandle kwe-turbidity, khona-ke uhlanza kahle ama-eggshell, uphonsa imaminithi ambalwa kwisobho esiphulayo, bese uyiphuma ngomsindo.
Ezinye izobho.
Izitsha ezilungele ukuzenzela izinhlanzi ezihlanjululwayo nezinhlanzi zibuye zikhanyiswe ngamaqanda omhlophe abashayiweyo ekupheleni kokupheka kwesobho.
Ukwenza i-okroshka ibe mnandi nakakhulu, uthele u-anyanisi ohlaza okwesibhakabhaka bese ubilisiwe kuze kufike ijusi, engeza le nhlanganisela ku-okroshka.
Isidlo esenziwe ngebhali leperele liphekwe ngaphambilini ngebhali elibilisiwe ukuze lingatholi i-bluish hue.
Uma ufaka iqabunga le-laurel isobho, ngemuva kokuphela kokupheka kususiwe kusobho ukuze isobho singathathi ubuhlungu be-laurel.
I-foam eyakhiwe ngesikhathi sokubilisa isobho isusiwe. Ngemuva kwamathumba esobho, umlilo unciphisa.
Uma ngabe wenza ngoshukela isobho ngephutha, bese uphonsa ilayisi esikhwameni bese ubilisa, irayisi izothatha usawoti owedlulele. Kanti futhi, usawoti owedlulele ungathatha ucezu lweshukela owenziwe ngesobho. Ngendlela eyawosawoti, umhluzi wezinhlanzi ususelwa kakhulu, kunenyama. Isosi ishukela uma sekuphekwe.
I-borscht ekulungele igcwele ekuphekeni kokupheka ngejubane le-beet ukuze linikeze isicucu esicebile.
Ukuze uthule emathanjeni kufakwe ama-tastier futhi aphuze ngaphezulu, ngaphambi kokuthi uphonsa amathambo e-ode, fry emafutheni omifino endaweni epanini noma ebomvu kuhhavini.
Ukwenza umhluzi uphuze inyama enkukhu, inyoni kufanele iyancishiswe uma ibilisa kuphela emanzini abandayo. Umhluzi wenyama yenkukhu uyisizathu esihle kakhulu sokudla i-pea, futhi singagcwaliswa ne-vermicelli noma imifino.
Ngezinye izikhathi udinga ukugcina umhluzi ukulungele ukupheka isobho kuwo ngosuku olubi. Umhluzi ophelile ugcinwe kahle uma uwunciphisa bese uwuthululela emgodini weglasi ohlanzekile noma isitsha esihlanganisiwe.
Ngosuku olulandelayo ukugcina ukukhanya komhluzi, ukushisa ekushiseni okuphansi nesembozo sivaliwe bese usususa emlilweni ngokushesha nje lapho uqala ukubilisa.
Uma ugcwalisa isobho nge-croup, khona-ke kufanele igezwe kuqala emakhazeni, bese kuthi emanzini ashisayo. Ilayisi kanye ne-millet zinganakwa amahora ambalwa ngaphambi kokupheka isobho, ukuze bapheke ngokushesha. I-groats ifakwa esobho ngesikhathi esifanayo nama-anyanisi othosiwe kanye namaqathe. Emaminithi amahlanu kamuva amazambane afakwa esobho.
I-pasta ifakwa esobho ngesikhathi esifanayo namazambane. Esikhathini isobho nge noodle, ungafaka izaqathe ezingaphezulu, ukuze kuvele umbala ogqamile futhi okumnandi ukunambitha.
Ukuze wenze isobho eligcwala i-pasta noma irayisi liphenduke libala, kufanele uqale udibe i-pasta noma irayisi ngamanzi abilayo imizuzu engu-2-3, bese uvula amanzi, ufake i-pasta noma irayisi esobho bese upheka kuze kuphekwe.
Imifino yesobho igawulwa ngam cubes amancane. Okuhlukile amazambane, angadliwa kakhulu. Ngokuba ama-rassolnik nemifino ye-borscht yinqaba.
Ukuze ulondoloze inani lokudla okunomsoco wemifino esobho sekhaya, kufanele uwabeke ubilise ngamanzi abilayo bese upheka ukushisa okulinganiselayo.
Ama-soups nemifino adliwa ngokushesha ngemuva kokulungiselela, akufanele agcinwe isikhathi eside, ngoba amavithamini aqukethe imifino ebilisiwe aqhuma ngokushesha.
I-soups nemifino igcwele amakhambi amasha: isilimo esidliwayo esinamagatsha anamanzi, i-dill, i-parsley.
Uviniga noshukela, wanezela ku-borsch, wehlisa inqubo yokupheka imifino.
Isobho esilungelekile ligcinwa ngaphansi kwesembozo ku-plate off imizuzu engu-15, ukuze kufakwe.