Don shirya borscht ana amfani da adadi mai yawa na samfurori daban-daban, sai dai bisa tushen beets da naman, ko da yake ana amfani da nama a bambanta, duk ya dogara ne akan abin da kuka fi so a kan abin da kuka fi son borsch. Borsch, ba kamar sauran miya ba, yana da daidaito sosai kuma mafi sinadarai, wanda ke nufin yana da ƙanshi mai maɗaukaka da kyawawan halaye. A cikin shirye-shirye na borscht ba a amfani da manya da hatsi ba, kawai kayan lambu da nama.
Ka yi la'akari da girke-girke na classic Ukrainian borsch. Wani samfurori na nama-nama a kan kashi, kabeji, gwoza, albasa, dankali, karas, faski, Dill, tafarnuwa, barkono baƙi, barkono Bulgarian, man sunflower, gishiri.
Da farko, an dafa nama, lokaci mai dafa abinci ya zama akalla sa'o'i biyu, bayan abin da nama yake daga kwanon rufi kuma a yanka a kananan ƙananan.
Bayan haka, kana buƙatar kwasfa gwoza da kuma yanke shi a kananan cubes girman kimanin centimita daya kuma ƙara zuwa broth. Ba da daɗewa kafin gwoza ya shirya a yanka kabeji da dankali da kuma ƙara wa broth, dafa har sai an shirya.
Albasa da karas grate, finely sara da barkono Bulgarian, Mix kome da kome. Yanke man fetur a cikin frying pan da fry da sinadaran a kansu har sai wani haske "blush" (wannan ne yawanci ƙaddara ta launi na albasa).
Faski, Dill, tafarnuwa kuma yankakken yankakken (tafarnuwa za a iya grated a kan ɗan littafin tare da karamin ɓangaren ɓangaren tantanin halitta ko aka sanya shi ta hanyar na'urar ta musamman wanda ke nuna shi tare da tura daya).
Bayan minti biyar kafin a shirya borsch, frying, ganye, yankakken nama, barkono a ƙasa, ana kawo gishiri. Lokacin da aka shirya shi sosai, borscht broth ya zama launi na beetroot, wani lokaci don amfanin gona mai kyau da ake amfani da ruwan inabin mai amfani da launi, yana ƙara shi a yayin dafa abinci yana kawai kamar saukad da. Ya kamata ku kula da gaskiyar cewa borsch gishiri bazai kasance a baya fiye da minti 5-10 ba. kafin ta shirya. Wannan wajibi ne don canza launin broth, idan an kara gishiri a gaba, gishiri ba zai bari beetroot "canja wurin launi" zuwa broth ba, tun da yake wani tannin abu ne game da gishiri.
Yanzu cewa tasa ta shirya zaka iya yayyafa shi da kirim mai tsami ko mayonnaise kai tsaye a kan farantin. Zuwa gabar tebur borscht yana da zafi.
Bisa ga wannan girke-girke, zaka iya gwaji tare da sinadirai, ƙara wani abu daga kanka ba tare da jin tsoro ka kwashe dukan "abu" ba. A sakamakon haka, sami borscht wanda ya dace da abubuwan da kake so.
Akwai wani girke-girke na borsch a cikin abin da ake kira lightened version. A cikin mutane yana da al'adar kira beetroot. A beetroot beetroot ba a yanka a cikin cubes kamar yadda a talakawa borsch, amma rubbed a kan grater. Beetroot za a iya kira zuwa ga abincin abincin mai cin ganyayyaki ko brinch. Abin da ke cikin gishiri yana iyakance ga broth nama (ba fat), beets, dankali, albasa da karas. Kuma albasa da karas ba su wuce mataki na gurasa ba, amma kawai dafa a cikin abun da ke cikin dukkan sinadaran. Za a iya samuwa a yau da kullum a lokuta da dama na makarantun kiwon lafiya da kuma canteens kafin a yi makaranta da kuma makarantun ilimi (kindergartens).