Ungadliwa: kanjani ukupheka isobho

Indlela ukupheka iklabishi isobho? Cishe yonke inkosikazi yaseRashiya inayo iresiphi yakhe yokuqala yalesi sidlo, ngoba isobho leklabishi lingenye yezingubo zesiRussia ezivamile kakhulu . Akusilo lutho ukuthi isaga esidala saseRashiya sithi shchi ayifuni neze. Ngokusho kwabacwaningi banamuhla, igama elithi "shchi" livela ku-Old Russian "badla" (igama elihlanganyelwe kwanoma yikuphi ukudla okunomsoco wamanzi). Ngemva kweklabishi elithile elivela eByzantium langena iresiphi yezingubo zaseRussia, futhi ngenxa yalokho, isobho seklabishi kuphela laziwa ngokuthi leli gama.

Isici esiyinhloko salesi dish kukhona ukunambitheka omuncu. Njengomthetho, idalwe yi-sauerkraut, kodwa ingafinyelelwa ngeklabishi elisha. Kulokhu, izithako ezifana ne-sorrel, i-nettle noma iklabishi brine kuyodingeka. Shchi, kuphekwe kuphela imifino, okuthiwa ingenalutho. Kubalulekile ukukhumbula isobho "sezinsuku zonke", okuthola ukunambitheka kwabo okuyingqayizivele ngosuku olulandelayo kuphela. Kodwa okuhlukile kokusebenzisa i-sorrel ne-nettle, yaziwa ngokuthi "eluhlaza". Ngezansi sizocabangela iresiphi yendabuko yesobhoji saseRussia isobho, esenziwe eklabishi elisha.

Indlela ukupheka iklabishi isobho nge iklabishi isobho

Kuzodingeka:

• 500 g iklabishi entsha;
• 700 g wezinkomo noma ingulube;
• 1 isanqante;
• 2 tbsp. L. Utamatisi unamathisele;
• Anyanisi 2;
• I-clove ye-garlic;
• Amafutha omifino;
• Usawoti, izinongo (impande ka-parsley, pepper, njll) nemifino.

Ukulungiselela:

1. Ngaphambi kokubilisa isobho, i-pan kufanele igcwaliswe ngamanzi abandayo, faka inyama lapho bese upheka umhluzi okwehora , ukhumbule ukususa u-foam ngomsindo. Kwezinye izimo, umhluzi ungapheka ngosuku olulandelayo. Ngemuva kokuba umhluzi uphuthumisiwe, kufanele uhlungwe, usawoti futhi uphinde uvuthe umlilo.
2. Ngesikhathi upheka umhluzi, ungakwazi ukulungiselela imifino: finely chop iklabishi, uthathe u-anyanisi, grate izaqathe. Bese u-anyanisi ujabule nge izaqathe, ungeze ama-clove aqoshiwe aphelile. Ngaphambi kokukhipha imifino emlilweni, badinga ukungeza utamatisi unamathisele. Lezi zinsuku zingashintshwa utamatisi omusha, kodwa kufanele zihlanganiswe negalikhi.
3. Thatha inyama kusuka emhluzeni bese uthathe ama-cubes. Bese usika amazambane bese uyiphonsa emgqeni. Uma okuqukethwe epanini ibilisa, engeza iklabishi kuwo bese upheka enye imizuzu engu-10. Bese wengeza isobho iklabishi imifino, othosiwe utamatisi kanye oqoshiwe inyama abilisiwe. Gcwalisa konke ngezinongo kanye namakhambi. Ngemuva kwalokho, pheka isobho ngeminye imizuzu emihlanu. Khonza ngokwemvelo - nge ukhilimu omuncu, imifino kanye, Yebo, isinkwa se-rye.

Amathiphu ambalwa okupheka i-sushi

I-Shchi ingapheka enyameni kanye naku-mushroom noma kumhluzi wezinhlanzi. Ungasebenzisa futhi ama-decoctions yemifino kanye nosawoti.

Ngaphambi kokubilisa isobho leklabishi kusuka ku-sauerkraut, lokhu okumele kusetshenziswe kumele kugxilwe ku-brine.

Lapho ulungiselela isobho lama-klabishi, i-sauerkraut kufanele ifakwe emanzini abandayo, futhi ahlanzeke - kuphela emanzini abilayo.

Uma iklabishi ingumuncu, ingxenye yayo kufanele ishintshwe kabusha. Ngesikhathi esifanayo, akufanele sikhohlwe ukuthi i-sauerkraut kufanele ifakwe ekuqaleni kokupheka isobho iklabishi, futhi ihlanzekile - emva kokuba inyama ibilisiwe futhi ubiliswe amazambane.

Shchi, okulungiselelwe kusuka iklabishi fresh, ungakwazi ukupheka ngaphandle amazambane, kodwa izithako ezidingekayo kuyoba refueling ngendlela ufulawa oqoshiwe.