A Rasha, daga farkon lokuta, an biya babbar hankali ga farawa na farko. Babu abincin dare, ko dai a ranar mako-mako, ko a kan hutun, ba ya yi ba tare da na farko ba. Kuma daya daga cikin tsoffin jita-jita na abinci na Rasha, tare da kunne , su ne miya. Akwai girke-girke masu yawa don dafa abinci, suna dafa da nama da namomin kaza, tare da kabeji da zobo. A classic girke-girke na kabeji miya ya hada da amfani da sauerkraut, amma kuma sau da yawa amfani da sabo ne farin-gangarawa. Yawancin girke-girke masu ban sha'awa, irin su yadda za a dafa miya, an ba su a kasa.
Kabeji miya - girke-girke
Sinadaran:
- ƙasa ƙasa - 400 g;
- albasa - 2 inji mai kwakwalwa.
- karamin matsakaici - 1 yanki;
- dankali - 4 inji mai kwakwalwa.
- sabon tumatir - 1 pc.;
- nama - 400 g;
- tumatir manna - 1 tbsp. cokali;
- citric acid - a kan tip na wuka;
- gishiri - dandana.
Shiri
Na farko, nama (girke-girke na nama na kabeji yana amfani da kowane irin nama), a yanka shi cikin guda, zuba ruwan sanyi kuma ya kawo shi a tafasa. Sa'an nan kuma mu cire kumfa wanda aka kafa, mun saka albarkun albarkatun albarkatun albarkatu kuma su dafa har sai an shirya nama. Bayan haka, an cire bulb din kuma an jefa shi, ba mu buƙace shi ba, ta riga ta ba da kyaun dandano a lokacin dafa abinci. Dankali a yanka a kananan ƙananan, shred kabeji da kuma sanya kayan lambu a cikin broth. Yanzu muna yin gurasa: a cikin kwanon rufi da man fetur, yalwata gishiri karas, gwaninta a kan babban kayan aiki, sannan ƙara albasa yankakken da tumatir da goge. Lokacin da kayan lambu suka zama launin ruwan zinari, ƙara 1 tablespoon na tumatir manna, Mix da kuma zuba cikin gasa a cikin wani saucepan. Lokacin da dukkanin sinadarai suka haɗa tare, kara gishiri don dandana kuma kusan wani abu na citric acid (a tip daga wuka). Shi ke nan, mu kabeji miya yana shirye.
Idan ba ku ci nama ba saboda kowane dalili, zaka iya canza wannan girke-girke da kuma dafa miya ba tare da nama ba, a kan kayan lambu.
Shchi tare da kaza - girke-girke
Sinadaran:
- filletin kaza - 500 g;
- dankali - 6 inji mai kwakwalwa.
- kabeji - 0,5 kai;
- albasa - 1 yanki;
- karas - 1 yanki;
- tumatir - 2 inji.
- barkono mai dadi - 1 yanki;
- kayan lambu mai - 1 tbsp. cokali;
- Dill, gishiri, barkono baƙar fata - dandana.
Shiri
Gwaiken kaji a cikin ruwan salted har sai an shirya, to, an cire nama sannan a yanka shi cikin cubes. An yanka yankakken dankali da dankali a kananan ƙananan, an yanka tumatir, an yanka karas a kan babban kayan lambu, an yanka albasa a cikin kananan cubes, kuma an shayar da kabeji. A cikin kwanon frying, mu damu da man kayan lambu, da karas tare da albasa, sa'an nan kuma ƙara barkono da tumatir, duk tare da kimanin minti 5. A cikin tafasasshen broth mun yada dankali, kabeji da kuma dafa tsawon minti 5, sannan mu ƙara gasa da kuma dafa don minti 10. Bayan wannan, ƙara nama mai kaza buro da tafasa don 3-4 minti. Add crushed dill da kuma ƙasa barkono ƙasa dandana. Da zarar miya ke dafa, kashe wuta kuma ku bauta wa miyan kabeji zuwa teburin tare da kirim mai tsami. Yin la'akari da girke-girke na kaza kabeji, zaka iya amincewa da nama mai naman kaza tare da naman sa, nama na zomo ko ma alade.
Shchi tare da namomin kaza - girke-girke
Sinadaran:
- nama broth - lita 2.5;
- Dried farin namomin kaza - 70 g;
- karas - 1 yanki;
- albasa - 1 yanki;
- sauerkraut - 500 g;
- tumatir manna - 50 g;
- kirim mai tsami - 2 tbsp. spoons;
- black barkono ham - 7 kwakwalwa.
- gari - 1 tbsp. cokali;
- bay bar - 2 inji mai kwakwalwa.
- gishiri, ganye - dandana.
Shiri
Cikakken farin namomin kaza tafasa har sai an dafa shi a cikin nama, sa'an nan kuma kara su. Albasa finely yankakken, karas rubbed a kan grater kuma busa a kayan lambu man, tare da sauerkraut. Sa'an nan kuma ƙara gurasar tumatir, kirim mai tsami da kuma stew don karin minti 5. Kufa gwangwani da kayan lambu a cikin tafasa, ku kara barkono, ganye da bishiyoyi, a baya an yi diluted a cikin 50 ml na broth. Tafasa gaba ɗaya don minti 10. Kafin yin hidima a kan tebur a kowane farantin, sanya dan kadan yankakken ganye da kirim mai tsami.