Chorba (ciorbă) - na farko zafi tasa, shurpa rubuta miyan; sunan sanannun sunan Serbian, Bulgarian, Romanian, Moldovan, Turkanci, Albanian da Makedonia masu zafi. A matsayinka na al'ada, yawan rabon ruwa na irin wannan sauye (daga kwata zuwa rabi) an kwashe kvass (an yi shi ne daga alkama, amma zaka iya amfani da saba daya). Duk da haka, kowa ba ya son wannan hanyar saboda abubuwan da aka zaɓa da mutum da halaye. Har ila yau, akwai bambancin da aka sani na Chorba na Moldovan ba tare da kvass ba, wanda za'a iya maye gurbinsa ta hanyar ruwan inabi ko ruwan lemun tsami (zamu fada game da su). Don haka sau da yawa shirya garuruwan.
Za a iya dafa shi daga irin nau'in nama. A cikin choruba dole ne ya hada da albasarta, karas, idan ya yiwu - tushen faski da seleri, tumatir ko tumatir manna, kazalika da wasu kayan yaji mai tsami (dill, faski, basil, lyubovok, coriander, tarragon). A matsayin maye gurbin da kayan da ake amfani da shi na zamani sunyi amfani da wake (ciki har da kwari), dankali, barkono mai dadi, kabeji, shinkafa, da kwanan nan - da masara (matasa ko gwangwani).
A chorbu sa sabo ne, a cikin wani akwati ba a soyayye ba, idan zai yiwu matasa kayan lambu. Wannan hanyar dafa abinci tana da lafiya sosai. Wannan ka'idar chorba ce don mafi kyau ya bambanta daga borsch na Ukrainian da sauran nau'in nau'in nau'in soups.
Moldovan chorba tare da wake daga nama ko ɗan rago
Sinadaran:
- nama ko rago (zai iya zama kasusuwa) - kimanin 500 g;
- albasa - 1-2 guda;
- karas - 1 yanki;
- rhizome na faski - 1-2 guda;
- matasa kirtani wake - game da 20 kwakwalwa.
- dankali - 2-5 guda;
- farin kabeji - 1/4 kai;
- tumatir matsakaici-sized cikakke m ja - 2-3 inji mai kwakwalwa.
- barkono mai dadi (zai fi dacewa ja) ko gogoshara - 2 inji mai kwakwalwa.
- tafarnuwa - 2-4 cloves;
- bushe kayan yaji don broth (bay ganye, peppercorns, cloves, da dai sauransu);
- Ganye ne daban (Basil yana son faski, Dill, da dai sauransu);
- lemun tsami - 1-2 guda;
- jan zafi barkono;
- gishiri.
Shiri
Nama, yanke (ko yankakken) ta kananan ƙananan, zamu saka a cikin kwanon rufi tare da rhizomes mai tsami, albasa (dukan), leaf bay, barkono-peas da tsalle. Cika da ruwa da kuma kawo wa tafasa, sa'annan rage wuta da dafa, a hankali cire hayaniya da mai, kusan har sai an shirya (wato, a cikin minti 40). A tsakiyar tsarin, muna ƙara karas, sliced in mun gwada.
A wannan lokacin muna shirya sauran kayan. A ƙwan zuma, cire matakai kuma a yanka kowane a cikin sassa 3. Bayan lokacin da aka ƙayyade, za mu cire broth nama daga naman ganyayyaki (kuma jefa fitar) komai sai dai nama da karas. Yanzu mun sanya dankali, sliced, da yankakken wake a cikin tukunya. Cook don 10-15 minti, to, ku ƙara yankakken kabeji da barkono mai dadi. Muna dafa don karin minti 8-10. Mun sanya tumatir, sliced, da kuma dafa don wani minti 2-3.
Yanzu za ka iya ƙara kvass kul, amma za mu yi in ba haka ba. Zuba gwanin da aka gama a cikin zurfin kofi, ƙara yankakken yankakken ganye da yankakken tafarnuwa. Yana da kyawawa don amfani da basil da lovage. Season tare da ja barkono. A kowane farantin ƙara 1 tbsp. cokali na ruwan 'ya'yan lemun tsami. Yana yiwuwa a dandana dandana chorbu 'ya'yan itace vinegar - ma
Hakanan zaka iya shirya kyawawan kaya daga alade ko daga kowane nama mai naman kaji. Tsarin shirye-shiryen da kuma nauyin abubuwan sinadarai kusan kusan ɗaya. Lokacin yin amfani da wake mai bushe (fari ko mai launi) a maimakon nauyin kore koren da aka haƙa da maraice kuma an dafa shi har sai an shirya, sa'an nan kuma kara wa ɗakin katako a karshen matakai na abinci a cikin adadin kuɗi.