Wannan kayan girke-girke don shayarwa a cikin ruwan inabi mai ruwan inabi an saba da shi daga "The New Book of Soups" Cibiyar Cibiyar Nazarin Culinary America (Lebhar-Friedman Books). Gabas ta Yammacin Turai suna son ƙarancin abinci kuma wannan mai dadi mai dadi yana aiki tare da kayan lambu mai laushi da kuma dankali mai gurasa ko dankali mai dumi ya cika lissafin. A cikin Yaren mutanen Poland, wannan da aka sani da gulasz ogonowa , kuma a Hungarian, yana da tejfölös ököruszály . Yi kwatankwacin wannan gauraye-sha'ir .
Abubuwan da gaske sun fito ne daga wutsiya na shanu na naman sa. A wani lokaci, abubuwan kirki sun fito ne daga shanu, kuma cin su ne kawai wani ɓangare na hanci-to-wutsiya yana cin abinci a cikin masu cin abinci na gabashin Turai. Yau, zakuyi la'akari da farashi mai mahimmanci. Haka ma gaskiya ne game da alade da naman alade , da zarar ya fice ga mai sika.
Abin da Kayi Bukatar
- 2 3/4 famfo mai yawa
- Salt da barkono dandana
- 1/4 kofin man zaitun
- 2 kofuna waɗanda yankakken albasa
- 1 1/2 kofuna waɗanda yankakken leeks, farin da haske kore sassa
- 1 teaspoon minced tafarnuwa
- 1/2 kofin diced plum tumatir
- 1 tablespoon sherry vinegar ko dandana
- 1 teaspoon zuma
- 2 kofuna waɗanda bushe ja giya
- 3 kofuna waɗanda naman sa broth
- 4 sabbin fashi faski
- 4 sabbin 'ya'yan ku
- 1 bay ganye
Yadda za a yi shi
- Yayi amfani da gishiri da barkono mai yawa. A cikin babban koraren Holland ko caca, mai zafi a kan zafi mai zafi har sai ya shimmers. Ƙara karin bayani a cikin takarda guda zuwa man fetur mai zafi, aiki a batches idan ya cancanta, sa'annan ya bincika samfurori har sai launin launuka a kowane bangare, kimanin minti 10. Cire ƙuƙwalwa tare da ƙuƙuka zuwa wani farantin (barin man a baya). Rufe ɗawainiya a hankali kuma a ajiye shi.
- Komawa na Holland zuwa zafi mai zafi har sai man fetur ya fara. Add albasa, leeks, da tafarnuwa da saute, suna motsawa lokaci-lokaci, har sai launin ruwan kasa, kimanin minti 15. Ƙara tumatir da kuma dafa har sai ya zurfafa cikin launi kuma yana jin dadi game da minti 2.
- Add sherry vinegar da zuma. Dama har sai an narkar da zuma. Komawa gogewa da kowane juices zuwa tanda na Holland, da motsawa da hankali tare da cokali na katako. Ƙara jan giya da kuma isasshen broth don rufewa. Ku kawo a tafasa, rage zafi da kuma ƙara bouquet garni da ake jingina da faski, thyme da bay ganye tare a cheesecloth da butcher ta twine. Rufe kuma bari a sauƙaƙe a kan zafi kadan har sai nama ya kusan fadowa daga kashi, kimanin 2 zuwa 3 hours.
- Canja wurin turawa zuwa wani mai daɗaɗɗen mai daɗaɗɗa da kuma dumi. Cire da zubar da bouquet garni. Komawa na Holland zuwa zafi. Gyara man fetur da man fetur daga farfajiyar kayan shafa da kuma kawo shi a cikin ƙaramin zafi, har sai da kayan juices sun kara dan kadan kimanin minti 5. Lokaci don dandana tare da sherry vinegar, gishiri, da barkono. Zuba miya a kan ƙananan ƙananan kuma kuyi aiki tare da dankali mai gauraya.
Source: Daga Cibiyar Nazarin Harkokin Culinary na Amurka (Lebhar-Friedman Books, 2009) daga "New Book of Soups" ya sauya daga "New Book of Soups".
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 676 |
| Total Fat | 33 g |
| Fat Fat | 11 g |
| Fat maras nauyi | 17 g |
| Cholesterol | 185 MG |
| Sodium | 604 MG |
| Carbohydrates | 15 g |
| Fiber na abinci | 2 g |
| Protein | 62 g |