Akwai kayan girke-girke da yawa ga gargajiya na kifi na gargajiya na Rasha, wanda aka sani da ko uha , domin akwai masu dafa a Rasha. Ana iya yin kyau tare da kayan kifi mai kyau kuma yayi aiki tare da gefen ƙananan kifin kifi da ake kira pelmeni ko ƙananan kifi ( kulebiak ). Ko kuwa yana da kyau sosai kuma yana da kyau kamar yadda na yi a nan. Wannan shi ne na dacewa ta amfani da pokotse pike, amma ana iya yin amfani da kowane farin-fleshed ko ko da salmon. A al'ada, an yi shi da kawunan kifi da kasusuwa da nau'o'in fillets. Wannan miyan yana jin dadi don a ci shi a matsayin babban hanya.
Abin da Kayi Bukatar
- Kwangwani 2 (ko pike, perch, ko salmon filet, a yanka cikin kashi 2-inch)
- 1/2 kifi kifi (da / ko kasusuwa)
- 8 kofuna waɗanda ruwa
- 2 matsakaici da albasarta (sliced)
- 1 yanki seleri (yankakken)
- 2 manyan karas (peeled da sliced)
- Black peppercorns dandana
- 1 bay ganye
- 2 fashi faski
- 1 teaspoon gishiri (ko dandana)
- Garnish: Dill Dill ko yankakken Chives ko albasarta kore
Yadda za a yi shi
- A cikin matsakaici mai yawa, sanya kasusuwan kifi da ruwa kuma su kawo tafasa. Skim kashe wani kumfa wanda ya tashi zuwa farfajiya. Add albasa, seleri, karas, peppercorns, faski da gishiri kuma sake kawo tafasa. Rage zafi kuma simmer na minti 45. Cire kasusuwa da nau'i, idan an so, danna kan kayan lambu don cire dukkan kayan juices. Na bar kayan lambu cikin.
- Ƙara kifi da kuma simmer don karin minti 15 ko har sai an dafa kifin. Ku bauta wa cikin tasoshin mai tsanani tare da dill ko yankakken chives ko albarkatun kore, idan an so. A al'ada, za a yi amfani da miya kifi tare da karamin kifi ko ƙananan kifi.