Wannan girke-girke na gurasa na gurasa na Wake-zane tare da tsiran alade, wanda ake kira żurek (ZHOO-rrek), ya fito ne daga shugaba Marek (Mark) Widomski, wanda ya kafa kuma darektan Cibiyar Nazarin Culinary a Cracow, Poland. Yana da nau'i na '' m '' '' '' '' '' '' '' '' '' '' '' 'Eastern Eastern'
Zamanin (ZHOORR) ko m (wanda aka fi sani da kwas ), tushe ga wannan miya, an gina shi da ruwa a cikin gilashi ko tsaka har zuwa kwanaki biyar. Don haka fara maƙarƙashiya kafin lokacin!
A Poland, an yi amfani da wannan lokacin kafin zuwan (babban abincin rana) ko a matsayin magani .
Abin da Kayi Bukatar
- Ryemeal Sour ( Żur ko Kwas )
- 3/4 kofin hatsin rai gari
- 2 kofuna waɗanda ruwa Boiled da sanyaya zuwa lukewarm
- Miyan
- 1/2 laban peeled da yankakken miya kayan lambu (karas, parsnips,
- seleri tushe , leeks)
- 6 kofuna waɗanda ruwa
- 1/2 laban sabo (farin) Yaren mutanen Poland tsiran alade (
- biały kiełbasa )
- 1 laban dankali, peeled kuma a yanka a cikin guda 1-inch
- 2 kofuna waɗanda ryemeal m (duba a sama)
- 1 heaping tablespoon
- dukkanin manufar gari da aka haxa shi da ruwa 4
- 1 tafarnuwa clove crushed da 1/2 teaspoon gishiri don yin manna
- 3 manyan qwai mai tsabta (na dama)
Yadda za a yi shi
Yi Sour Mour Sour
- A cikin kwano mai kwakwalwa, ku hada gurasar hatsin rai tare da ruwa mai ruwan sha. Zuba a cikin gilashin gilashi ko kwano mai yalwata wanda yake da yawa don adadin yabanya don fadadawa. Rufe da cheesecloth kuma bari tsaya a wuri mai dumi don kwanaki 4 zuwa 5.
- Wannan ya kamata a yi kofuna 2 ko isa ga miya. Idan ba a yi amfani da m ba da nan ba, ana iya adana shi, an rufe shi, a cikin firiji don har zuwa mako 1.
Yi miyan
- A cikin babban tukunyar miya, kawo miya kayan lambu da ruwa zuwa tafasa. Rage zafi kuma simmer minti 30.
- Add tsiran alade, koma zuwa tafasa, rage zafi da kuma dafa minti 30. Cire tsiran alade daga miya, yanki lokacin da sanyi ya isa ya rike, kuma ya ajiye.
- Tsaiya ta hanyar sieve, latsa kayan lambu don cire yawan dandano kamar yadda ya yiwu. Yi watsi da kayan lambu, da kitsen mai daga samfurin kuma dawo da jari zuwa kwandon nama mai tsabta.
- Ƙara dankali da ryemeal m zuwa samfur, kara gishiri idan ya cancanta. Ku kawo a tafasa, rage zafi don simmer da kuma dafa har sai dankali ne al dente .
- Cunkushewa kullum, ƙara cakuda ruwan gari, ajiye sliced dafaffen sausage da tafarnuwa-gishiri gurasa. Ku kawo miyan a tafasa. Rage zuwa simmer da kuma dafa har sai dankali ne m.
- Ku bauta wa cikin ɗakunan daɗaɗɗen daɗaɗɗa da rabi mai ƙwanƙwasa a kowane mai hidima (idan ake so), da gurasar gurasa a gefe.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 463 |
| Total Fat | 13 g |
| Fat Fat | 4 g |
| Fat maras nauyi | 6 g |
| Cholesterol | 20 MG |
| Sodium | 749 MG |
| Carbohydrates | 75 g |
| Fiber na abinci | 14 g |
| Protein | 15 g |