Капустняк: iresiphi yokulungiselela nesithombe. Iklabishi isuka kwiklabishi entsha

Kukho izitya kwiikhikhthi zamazwe ahlukeneyo ngokwenene. Leyo yimeko yeklabishi. I-recipe yokulungiselela kwayo ayinzima nonke. Mhlawumbi, esi sidlo sasilungisiwe ukususela ngamaxesha apho iklabishi yaqalisa ukusetyenziswa ukutya. Kodwa utshintsho, njengesiqhelo, luyahluka kakhulu. Imiba yokupheka nganye yokutyela iyenayo. Ngoko yilapho i-fantasy yenkcubeko ihamba khona. Masizame ukwenza iklabishi namhlanje. I-recipe iyisisiseko-kunokuba ilula. Kutheni ungazami?

Inxalenye ethile yembali

Indlela yokubilisa iklabishi? Kususela kukuphi ukulungiselela lo mdlalo? Leli gama lithetha ngokwalo! Ewe, yenziwa kwiklabishi. Kodwa kwakhona, iklabishi nayo iyahluka: omuncu, onosawoti, omnandi. Kwaye iindidi (njengesobho kwi-ax eyaziwa ngeenkcukacha zaseRussia) zingenakufaneka.

Enyanisweni, iklabishi (elinye igama lokutya) liyisidlo sesizwe saseUkraine, iSlovak, isiPolish. Njengesiqhelo, amanye amazwe nawo ayifaka isicelo njengendawo yokuzalwa, apho imifuno yegama elifanayo inexabiso londlo kwixesha elidlulileyo. Ngobudlelwane obusondeleyo, iklabishi esuka kwiklabishi entsha, ngumzalwana we-borsht owaziwayo sonke. Kodwa ukulungiselela okulula kwaye kungekho nto ifuna izithako (ngokubhekisele kwi- borsch yangempela yaseUkraine, apho i-spoon ifanele).

Inzuzo kunye nokuthandwa

Kwamazwe amaninzi ehlabathini lonke iindidi ezikhethiweyo zeklabishi zithandwa kakhulu. Emva koko, isobho sinotye kwaye sinempilo. Ukongezelela, kuqoqosho kakhulu. Emva koko, ingasetyenziselwa, ngakumbi xa kungekho nanye into esondeleyo, njengesidlo esipheleleyo sentsapho enkulu: kokubili yokuqala kunye nesibini. Ukuba esi sidlo sikulungele ukuxhomekeka, kunye nenyama, i-ngulube ifanelekile. Iyanqatha kwaye isondlo. I-sauerkraut, eyayihlanjululwe ngaphambili ngamanzi ukususa i-asidi engaphezulu, ayiyihluthanga loo manqatha, inika ithuba kuzo zonke izithako-izixhobo ukuba zihambelane kakuhle.

Abanye bongeza umgubo kunye ne-bhotile, kunye ne-ukhilimu omuncu ngegalikhi. Kwaye ngokutsho kweZaporozhye, ngolwimi lweCossack - nokuba imillet kufuneka iqaliswe kwisigaba esithile sokulungiselela. Ngoko, mhlawumbi, i-cabbage-sacheviki iklabishi yayilungiselela kumaxesha amadala kaCatherine.

IsiTshayina kunye nabantu baseMpumalanga yeSiberia, esi sidlo senziwe ngelayisi, sisebenzisa iklabishi entsha. Ngako oko, indlela yokwenza isobho seklabishi (iresiphi yokulungiselela kunye nezithako zayo) inqunywe ngokuzimeleyo yindwendwe nganye. Oko, ngokuqhelekileyo, kulungile, ukuba nje ngokuba unokubonisa ngokupheleleyo i-fantasy yokutya kunye nesidlo esiphunga ukupheka, ubenomdla obathandayo okanye iindwendwe ngokutya okulula kwabantu.

Izithako zeresiphi eyintloko

Siyadinga: isiqingatha se-kilo esitsha, sinomuncu, kodwa singabunambisi kakhulu, iibhoti ezincinane, ezintlanzi zilwanyana ezincinane, i-anyanisi enobisi, umhluzi wengulube, isonka esinosawoti (esitsha), i-parsley, i-dill, i-anyanisi.

Ukulungiselela

Okokuqala, pheka umhluzi ngokwemigaqo yonke evela kwincinci encinci yengulube. Abo bangathandi kakhulu batyebileyo, khawuleza bayilumkise-lo mhluzi nje. Gwema oku kuphela xa ubilisa iklabishi ephilileyo. Iresiphi yakhe iya kunikwa ngezantsi.

Xa umhluzi wawuphekwe, yixinzelele ukucaca (kunye nekhanda le-onion ukupheka ngeenjongo ezifanayo). Iqhekeza lesikhumba eliphekiweyo eliphekiweyo likhutshwe kwaye lihlanjwe ngokukhawuleza. Khawubuyisele kumhluzi.

Ukulungiselela imifuno

Khaka iklabishi entsha kunye neentambo ezinqambileyo usebenzisa isitshixo esikhethekileyo (njengokuba iborsch). Quash kancane uhlanza ngaphantsi kwamanzi asebenzayo. Sifaka amazambane kwaye sinqumle kwiikerubhi ezinkulu. Iikaroti ezintathu ezinkulu, zangaphambi kokucoca. I-anyanisi yokucoca ngokufanelekileyo. I-salted salted sliced in pieces. Ukucoca okutsha ngokukhawuleza ngokwaneleyo.

Ukugcoba

Ngokubhekisele kwi-borscht, ukwenza ukuba kube mnandi, kwakhona kufuneka ulungiselele ukugcoba iklabishi. Kwipeni yokucima sibeka iinqununu (i-subclavine) kunye nefry kwiqondo eliphantsi. Yongeza u-anyanisi kuqala, ke iinqwelo. Ekhuthazayo, gazinga imizuzu emihlanu. Emva koko faka i-sauerkraut, umhluzi omncinci kwiphaka yefrying, gubungela i-pan yokucima uze udibanise enye imizuzu elishumi.

Isigaba sokugqibela

Ngeli xesha, umhluzi siphosa iklabishi entsha kunye namazambane kwaye upheke imizuzu eyi-10. Sidibanisa kunye neziqulatho zepen kunye neepane, ukuvuselela ngenkuthalo. Emva koko sikulungele ukupheka iklabishi ide ifikelele iifatata (sithatha isiqwenga sezambatho kwaye sizame: ukuba iyahluleka ngaphandle komgudu, isobho silulungile). Gubungela ngesiqhekeza, susa ekutshiseni kwaye sivumele ukuba siphuze. Abanye bakholelwa ukuba le ngenye yezona zihlandlo ezibalulekileyo: ukunika isobho kwiklabishi ukunyanzelisa.

Ukukhonza isidlo kwitafile

Ukukhonza itafile ye-kapustnyak ingaba kwisiqingatha seyure, ifafazwe ngamacube atshabileyo, atyeke nganye, ubeka i-spoonful cream. Isobho kufuneka sibe lukhulu (ngoko, ubuncinane, kubonakala ngathi ukupheka kweklasi). Kufuneka, ngombono, ukuma kwepuni, ehlangene phakathi kwepenki. Eyona nto ifanelekileyo kwisidlo isonka esixutywe esibomvu .

Utshintsho

1. Kukholelwa ukuba akukho mfuneko yokongeza utamatisi kwiklabishi. Kodwa kubathandwa bezatoleji, kukho ubuncinane ubuncinane be-recipe eyisiseko. Eyokuqala: sithatha utamatisi olutsha (ngokukodwa kakuhle ukuba ngexesha xa zibiza ngexabiso elingenangqiqo) kwaye sizifake kwisobho kwisigaba sokulungiselela okugqibela, ukuqala kokunquma kwiindawo ezinqabileyo. Okwesibini: kongeza iipunipoyi zeepatato ezinamathele epanini. Kodwa ke, yintoni ekhoyo apho, yongeza iibhotile - kunye ne-borshch yangempela inokuphuma!
2. Ukuba ufuna ukutya kwe-Cossack, ngoko kwinqanaba eliphambili lokupheka (kunye namazambane) epanini, uphonsa ezintathu iipuni ezininzi ze-millet.
3. Ngubani ongakuthandi ubuhlungu, unokupheka iklabishi kunye ne-sauerkraut. Kodwa ke ngokutsha kufuneka kuthathwe kabini ukuhlawulela ubuninzi besobho.
4. Abo bajwayele ukusebenzisa le mishini yekhitshini, unokwenza iklabishi kwi-multivark. Akunzima kuzo zonke, kulungelelaniswe ngokugqithiseleyo.
5. Abo babesemsebenzini kunye nokutya ngaphandle kwenyama, unokulungiselela isobho seklabishi. Yenza konke okufanayo, kodwa kungekhona kumhluzi wenyama kwaye ngaphandle kokuthatha inxaxheba kweoli. Enyanisweni, kuvela kungekho mnandi, kodwa unelungelo lokuhlala kwindawo yalo etafileni. Emva koko isobho esinyamekileyo sigcwele iziqholo, iitrobhe ezitsha, ukhilimu omuncu (ukuba kuvunyelwe) okanye i-butter butter. Oku kuya kuphucula ngokukodwa indawo yembonakalo. Yiba nesidlo esihle!