The Jewish cymus - what is it?

Tsimus - what is it, and how to prepare a famous Jewish dish? Many people think that this is just stewed carrot with raisins. This is not entirely true. First, there are various variations of how the zymus is prepared. What are these differences, what are they? Let's consider in this article the answer to this question. And also the recipe of the dish in detail.

Tsimus - what is this dish?

An invariable ingredient in this multi-component dish, reminiscent of stew, is carrots. Besides it, almost all other components are interchangeable. It is also important that you can prepare the cymus (we'll cover the recipe below) in a meat and vegetarian version. The main thing is to observe the technology. Carrots can be grated or cut. Let's cook for the first time with a grater. Get a delicious and homogeneous zymus. What does this give the texture of the dish? Grater allows to grind the carrots in such a way that it is evenly soaked in oil and mixed with the rest of the ingredients. A large cut will not allow this. And grinding carrots with a knife to the state of small pieces can take a very long time. Before you prepare the zymus, you need to decide whether you will add sugar or not. In the first case, you will get a dessert dish. Naturally, you do not need to add meat to it. In the second, it will be a garnish for meat or fish or an independent unsweetened dish, which is good for a family dinner or breakfast. Often carrots are grinded with flour. But many culinary experts agree that this can only worsen the taste of the cymes. Therefore, you do not need to take anything but apples, butter, grated carrots, dried fruits, black pepper and salt. You need two kilograms of vegetables. And half of this number is apples. Oils need a little - up to two tablespoons. Carrots should be tasty and juicy - buy it in a checked place.

The process of preparation of Cymes

You will need a saucepan with a thick bottom and walls. In it, you have to melt the oil over medium heat. Then distribute it evenly along the bottom and walls. Pour out immediately the entire volume of carrots and, while it is stewed, cut the apples into slices, without peeling. They should be sweet and sour or completely acidic. Keep an eye on the carrot: if it has given plenty of juice, you need to remove it from the pan by increasing the fire (it will gradually evaporate). If, on the contrary, the mixture turns dry, then you need to moderate the fire and leave to stew with a minimum amount of liquid. This is the guarantee of optimal taste. Carrots strongly upset during cooking. When she starts to change color, becoming yellowish, you need to add apples portions cut with skin. And do not stop to follow the amount of juice: it should not be too much. Salt and add black pepper, prunes, raisins or dried apricots. If you want to make a meat cymes, it is now necessary to add pre-fried chicken pieces. A little more put out for the density, taste. You can add more of your favorite spices or a couple of spoons of sour cream. Cool the cymes without a lid and eat in a warm or cold form.