Kodi mukufuna kupeza chophikira cha pickle? Kwa inu apa!

Zoweta rassolnik ndizo gulu lachikatolika la Russia loyamba mbale. Maziko ake ndi msuzi, ndipo kusiyana kwakukulu ndi Kuwonjezera kwa pickles ndi nkhaka pickle. Nkhaka za pickle ziyenera kutengedwa ndi crispy, ndipo ngati khungu liri lofewa ndi lachikasu, ndi bwino kulidula. Nkhaka brine nthawizonse ndi bwino kuwira. Kuchuluka kwake sikuyenera kukhala kovuta.

Msuzi nthawi zambiri amagwiritsira ntchito mankhwalawa: impso za ng'ombe kapena ng'ombe, ng'ombe kapena nkhuku giblets (mtima, chiwindi, ventricles, mapapo, miyendo). Impso ziyenera kulowetsedwa m'madzi ambiri kwa maola atatu kapena anayi musanaphike. Impso ndi brewed padera, ndipo rassolnik anawonjezera kale sliced udzu.

Kuonjezera kufunika kwa pickle ndi mizu, zonunkhira, masamba. Muzu wa parsley kapena udzu winawake watsopano ndi bwino kuti usadye msana, ndiyeno umuchepetseni mu msuzi wa pickle. Masamba okometsera kwambiri samalimbikitsa kuti agwiritse ntchito. Dill ndi parsley ndizochikhalidwe.

Chiyambi cha classical classic (kuchokera ku sukulu yophika Zinaida Nezhentseva, 1926). Pophika, muyenera kutenga nkhosa yamphongo kapena yamphongo, yamphongo kapena impso ya ng'ombe, mafupa a ubongo. Mphukira imaphika padera m'madzi atsopano. Kuchokera m'mapfupa a mafupa kuyamba kuphika msuzi, mutatha kutentha mmenemo imayika brisket, kotero kuti yophikidwa mpaka theka la kukonzekera. Tsopano muyenera kukonzekera gasi. Kuti muchite izi, babu wamba amawotcha mafuta, ndiye kudula kaloti ndi mizu ya parsley ndizowonjezeredwa. Pamene mizu imakhala yofewa, tsitsani supuni imodzi ya ufa ndi kuyambitsa. Phwetekere (imodzi supuni) kuwonjezera pa chifuniro. Thandizani kukonzanso ndi msuzi. Gwiritsani ntchito kuvala ndi msuzi, yikani masamba oyeretsedwa ndi opangidwa ndi magawo, zidutswa za mwanawankhosa, mbatata yosakanizika bwino, tsamba lalifupi ndi tsabola wobiriwira, nkhaka yophika mafuta kuti mulawe, kapu ya kirimu wowawasa. Pamene kutumikira pa tebulo rassolnik kuwonjezera akanadulidwa amadyera.

Chinsinsi cha chophweka chophweka ndi ngale ya balere. Zakudya za nyama zimayika wophika kwa mphindi 40-60 ndi tsamba la laurel ndi nandolo zakuda. Ganizirani zofanana ndi ngale ya balere. Anyezi ndi kaloti amasungira pa mafuta, onjezani grated pickles pa grater, atulutseni ndi zonunkhira ndi nkhaka brine, kuwonjezera phwetekere phala. Kuchokera msuzi kuti mutenge zakudya za nyama, muzidula, muziika msuzi, kuti muchepetse mbatata, mutenge makoswe. Pamene mbatata ndi yofewa, yikani kuvala ndi ngale ya balere. Pakatha mphindi zisanu kuchotsa kutentha, perekani ndi zitsamba (katsabola, parsley). Kutumikira ndi kirimu wowawasa.

Kodi kuphika rassolnik ndi mpunga? Kuphika ndi chimodzimodzi, chifukwa cha Turkey ndi yabwino kwambiri Turkey, nkhuku kapena goose giblets. Kuwonjezera apo, mpunga ukhoza kuphikidwa mu saucepan ndi msuzi.

Zotsatira za rassolnik ndi nkhuku. Wiritsani nkhuku m'madzi (1 lita) ndi nkhaka brine (0,5 malita), tengani. Mulole mbatata idulidwe mu cubes mu msuzi. Pamene mbatata ili okonzeka, yikani sauerkraut, kaloti. Kokha mu frying poto kukonzekera msuzi: anyezi, marinated nkhaka ndi udzu, marinated phwetekere, mwatsopano Chibulgaria tsabola ndi timitengo mafuta, kuwonjezera phwetekere msuzi kapena pasitala. Pewani kuvala mu msuzi. Dyani nyama yakudulidwa (kapena kusokoneza ndi dzanja), ikani rassolnik. Komabe wiritsani mpaka wokonzeka, kuwaza ndi zitsamba.

Njira yophikira ndi nandolo zobiriwira. Zowoneka mofanana ndi njira yophikira zosavuta ndi ngale ya balere. Koma tiyeni tiyesere pang'ono kusintha tepiloji yophika. Mutaphika nyama, idulani poto kuti mukhale wabwino. Spasserovav kaloti, kuwonjezera ku msuzi. Apatseni pepala balere mu saucepan pambuyo pa kaloti. Payokha, mchere ozifutsa nkhaka, kuwonjezera rassolnik. Kenaka, tumizani zamzitini zobiriwira popanda madzi ndi nkhaka brine. Pambuyo pa mphindi ziwiri, kanizani anyezi mu supu ndi kuwaza ndi zitsamba. Pambuyo pa masekondi pang'ono, chotsani kutentha. Dulani nyama ndi kuwonjezera pa mbale ndi kirimu wowawasa.