- beets - Don dandana
- ruwa - 1 Liter
- gishiri - 30 Grams
A zamanin d ¯ a, an yi amfani da beets ne kawai a matsayin magani, a yau shi ne kayan lambu mai ban mamaki a kan teburinmu. Beets ya zo Turai daga gabas, kuma a Rasha ya bayyana a kusa da karni na 10. Tuni a cikin karni na 16th beetroot daga beets ya zama sananne a cikin mutanen Rasha, kuma sliced aka ba da gwoza zuwa teburin don jin daɗi na ci. Kvasshenuyu beets za a iya bauta a kan ado, ƙara zuwa salads, vinaigrettes ko amfani a matsayin abun ciye-ciye. Brine, wanda aka kafa a yayin da ake yin murmushi, ana iya amfani dashi don shirya borsch. Don ƙin beets, yi amfani kawai da amfanin gona mai kyau ba tare da lalacewa ba, launi mai duhu ko burgundy launi, matsakaici ko ƙananan size. Mafi kyawun maki ne Masar da Bordeaux. Fitilar gishiri tare da fararen farar fata da kuma zobba suna dauke da rashin lafiya. Shiri: Cire gwoza, tsaftacewa, wanke kuma saka a cikin ganga ko kwalba. Zuba brine daga ruwa da gishiri don ya rufe gwanin ba a kasa da 10-15 cm ba. Ka rufe tare da ƙaramin katako, saka kaya a saman kuma saka shi a wuri mai dumi don fermentation. Bayan makonni 2, ƙwayoyin gwoza za su kasance a shirye. A wannan lokacin, wajibi ne a cire saurin brine da kuma musa daga farfajiya na brine. Lokacin da gwoza ya shirya, zai juya kodadde kuma yana da taushi. A brine zai zama duhu-burgundy kuma zai zama mai dadi da m, tare da ɗan ɗanɗanon dandano.
Ayyuka: 4