Beets nyob rau hauv Laus Lub tsev teev ntuj Slavonic, Ukrainian, nyob rau hauv lus Askiv

Nws yog dav ntseeg hais tias cov laus Slavic lo lus brsch beets. Nyob rau hauv lub Ukrainian hom lus, lo lus raws li beet. Xws li beets on Laus Lub tsev teev ntuj Slavonic - qhov no kua zaub. Slavic lus etymological dictionaries piav qhia txog lub hauv paus chiv keeb ntawm lo lus kua zaub los ntawm lub npe ntawm cov nroj tsuag parsnip (nyob rau hauv kua zaub siv nws tshuaj ntsuab ua ke nrog rau lwm cov zaub, thiab tom qab ntawd cov nroj tsuag ceased mus noj), uas muaj ib tug beet tsis muaj dab tsi tom qab ntawd (18th century), kua zaub ntawm lub Slavs pib hu ua kua zaub nrog beets.

Nws yog lub npe hu hais tias mus txog rau lub nruab nrab ntawm lub xyoo pua puv 19 nyob rau hauv Russia, lub sij hawm "Laus Slavonic lus" twb hais raws li drevnetserkovnoslavyansky lus uas nrhiav tau nrog lo lus Koom Txoos, uas, nyob rau hauv qhov tseeb, yog ib daim ntawv ntawm Qub Slavonic lus thiab siv los ntawm lub Koom Txoos Orthodox (thiab Lavxias teb sab, thiab Lavxias teb sab Laus ntseeg). Yog li ntawd txoj cai rau xaiv ib lub sij hawm po- Laus Slavonic beet kua zaub, siav raws li daim ntawv qhia ntawm lub Lavxias teb sab Orthodox cuisine.

Borsch yog tshwm sim rau lub neeg Central thiab Eastern Europe, yog ib txhis zaub mov nyob rau hauv lub chav ua mov ntawm ntau lub teb chaws. Nws yog suav tias yog ib lub teb chaws zaub mov nyob rau Lavxias teb sab, Tug, Lithuanians, Ukrainians, Romanians, Belarusians. Nyob rau hauv lub chav ua noj, txhua txhua lub teb chaws nws muaj nws tus kheej peculiarities thiab subtleties ntawm nws npaj. Standard canons muaj, lub richer thiab ntau ntau yam saj zoo tais diav, koom los ntawm ib tug ntau lub sij hawm - beets nyob rau hauv cov laus lub tsev teev ntuj Slavonic, uas yuav tsum tau to taub raws li cov tsoos txias los yog kub kua zaub nrog beetroot tej chav ua noj Slavic neeg.

daim ntawv qhia 1

Borsch - sau multi kua zaub los yog beet nyob rau hauv Laus Slavonic - muaj ib tug complex technology ntawm kev npaj. Lub Lithuanian Saltibarsciai daim ntawv qhia yuav tsum npaj kom txhij nyob rau hauv ib tug txias beet kua zaub. cov khoom xyaw:

• ¼ khob ntawm distilled dawb vinegar;
• ¼ khob tshiab dill, finely tws;
• 1 ½ liter ntawm dej;
• 1/8 diav (me nyuam diav) kua txob dub;
• ½ diav (tshuaj yej) los yog mus saj ntsev;
• 2 khob qaub kua;
• 1 ½ kg ntawm beets;
• 2 khob peeled thiab thinly hlais tshiab dib.

Beets ntxuav thiab boiled nyob rau hauv dej. Tua lub tshav kub thiab tawm cov keeb kwm. Part txiav mus rau hauv ib daim hlab, thiab ib tug me me muaj pes tsawg tus loj muab. Cov txias beet broth thiab kis grated thiab shredded cov hauv paus hniav, cucumbers thiab dill. Ntxiv vinegar, ntsev, kua txob thiab rhuab rau boiling. Ua noj thaum uas tsis muaj cua sov rau lwm 15 feeb, tshem tawm los ntawm tshav kub. Ib khob ntawm sov kua tau tov nyob rau hauv ib tug zaub mov processor nrog kua kom tau ib tug homogeneous loj. Ncuav lub sib tov rov qab mus rau hauv lub kua zaub txias. Pab txias kua zaub nrog qos yaj ywm sov so thiab dos.

daim ntawv qhia 2

Ukrainian zaub kua zaub los yog beet nyob rau hauv Ukrainian lws suav muab tshuaj txhuam, zaub qhwv, dos thiab lwm yam zaub muab rau yoo mov hnub. Ua noj ua haus lub sij hawm - ib nrab ib teev. cov khoom xyaw:

• 3, paus ntawm beet;
• ½ khob qhuav nceb;
• 2 dia (canteens) zaub roj;
• 1 loj tsuav nqaij dos;
• 2 cloves crushed qej;
• 1 loj zaub ntug hauv paus (peeled thiab txiav mus rau hauv slices);
• 1 loj qos (peeled thiab tsuav nqaij).
• ½ zaub txhwb qaib hauv paus (peeled thiab txiav mus rau hauv sticks);
• 1 soj caum kav, koj muaj peev xwm coj cov feem ntau huab nyob rau hauv kev sib raug zoo rau tus tub ntxhais (txiav diagonally);
• 3 Peppercorns;
• 8 tsom iav ntawm dej;
• 3 shredded qhwv nplooj ntoos (average tus nqi);
• 2 cov lus diav beet (txiav mus rau hauv ib daim hlab thiab tsib kvass, vinegar los yog kua txiv txiv qaub);
• 2 dia (canteens) lws suav muab tshuaj txhuam;
• 1 tablespoon (chav) tws dill;
• ½ khob hau dawb taum (yeem);
• ntsev;
• kua txob;
• cream (los tsis ua cas);
• dill rau decorate (yeem).

Beets boiled, tev yooj yim scraped tawm tom qab txias nyob rau hauv khiav dej. Txiav lub beets mus rau hauv nyias yas thiab teem ib sab. Nyob rau hauv ib lub tais, dej kub soaked qhuav nceb rau ib teev, muab tshem tawm los ntawm cov kua thiab txiav. Lim cov kua thiab teem ib sab. Lub kua zaub yias kib dos nyob rau hauv cov roj kom txog thaum pob tshab, ces Qej 1 feeb. Ntxiv zaub ntug hauv paus, qos yaj ywm, zaub txhwb qaib, kav, kua txob, nceb thiab cov kua tom qab soaking fungi. Coj mus rau lub rwj, txo lub tshav kub thiab noj kom txog thaum cov zaub yog "al dente". Kis tau tus shredded qhwv thiab noj kom txog thaum ua li cas. Beets tov nrog kvass, vinegar los yog txiv qaub kua txiv kom muab cov kua zaub ib tug yam ntxwv qaub saj thiab kaj xim liab. Ntxiv lws suav muab tshuaj txhuam, dill, hau taum, ntsev thiab kua txob mus saj. 5. Ua noj feeb tau txais kev pab kub nrog qaub thiab dill.

daim ntawv qhia 3

Nyob rau hauv cov tsoos British chav ua noj beet tsis muaj feem xyuam nyob rau hauv kua zaub, thiab ci daim ntawv. Beets nyob rau hauv lus Askiv yog siv nyob rau hauv xam lav los yog lub ntsiab tais diav. cov khoom xyaw:

• 8 beet paus cov qoob loo loj ntawm ib tug ntaus pob tesniv pob;
• 3 dia (canteens) txiv roj roj;
• 1 tablespoon (chav), hiav txwv ntsev;
• 2 sprigs ntawm tshiab thyme.

Lub qhov cub yog rhuab mus 200 ° C. Ci nws 45 feeb beets, drizzle nrog txiv roj roj, las thiab sprinkled nrog thyme. Cia kom txias. Yam no hu ua beets ua ke nrog mos tshis cheese, raws caij nyoog xam lav thiab zaub ntsuab.