{"id":58398,"date":"2026-07-25T07:45:51","date_gmt":"2026-07-25T04:45:51","guid":{"rendered":"https:\/\/retsept.food\/?p=58398"},"modified":"2026-07-25T07:46:09","modified_gmt":"2026-07-25T04:46:09","slug":"nohat-shyrpa","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=58398","title":{"rendered":"Noxat shurpa"},"content":{"rendered":"

<\/p>\n

Noxat shurpa \u2014 ajoyib o’zbek sho’rvasi bo’lib, no’xat bilan tayyorlanadi. Albatta, bu mazali sho’rvaning bir nechta retsepti mavjud, lekin ular orasida katta farqlar yo’q \u2014 ba’zilariga nimadir qo’shilgan, ba’zilari esa olib tashlangan. Uni qo’y go’shti yoki mol go’shtida tayyorlash mumkin.<\/p>\n

Mahsulotlar<\/b><\/p>\n

Mol go’shti \u2014 500 g<\/p>\n

Quruq no’xat \u2014 1 stakan<\/p>\n

Sabzi \u2014 1-2 dona (100 g)<\/p>\n

Kartoshka \u2014 3-4 dona (500 g)<\/p>\n

Sarimsoq \u2014 1 bosh<\/p>\n

Bulg’or qalampiri \u2014 1 dona (200 g)<\/p>\n

Pomidori \u2014 2-3 dona (300 g)<\/p>\n

Dafna yaprog’i \u2014 3-4 ta yaproq<\/p>\n

Qora murch donasi \u2014 10-12 dona<\/p>\n

Tuz<\/p>\n

Qora murch, maydalangan<\/p>\n

Petrushka ko’katlari \u2014 bir bog’<\/p>\n

Anor \u2014 yarimta<\/p>\n

Sho’rvaning barcha boshqa sho’rvalardan asosiy farqi \u2014 tayyorlash marosimi. Har qanday sho’rvani katta miqdorda va qalin devorli idishda tayyorlash maqsadga muvofiq. Chunki bulonni qaynamasdan dimlash rejimini ta’minlash juda muhim. Kichik va yupqa devorli qozonda buni amalga oshirish juda qiyin. Shuning uchun O’zbekistonda sho’rva qozonda tayyorlanadi. Uyda, agar qozon bo’lmasa, noxat sho’rvani qalin devorli qozonda (gusyatnitsa) tayyorlash mumkin.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Avvaldan (tunda) no’xatni ivitib qo’ying. Chunki uzoq vaqt qaynatib-dimlaymiz, hamma narsani katta bo’laklarga kesamiz. O’zbekistonda qozonga ko’pincha tozalangan sabzavotlar butunligicha tashlanadi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Goshtni bo’laklarga kesing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Piyozni tozalang va kesing. Kichik piyozni halqa shaklida kesish mumkin.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qalin devorli qozonning tagiga piyozni qo’ying va tekislang. Ustiga go’shtni qo’ying. Keyin katta bo’laklarga kesilgan sabzi va kartoshka qatlamini qo’ying.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sarimsoqni tozalang va kartoshkaning ustiga qo’ying. Menda yosh sarimsoq boshi bor va men uni halqa shaklida kesdim. Bulg’or qalampirini urug’idan tozalang va bo’laklarga kesing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ivitilgan no’xatning suvini to’kib tashlang va uni qozonga qo’ying. Ustiga halqa yoki yarim halqa shaklida kesilgan pomidorlarni qo’ying. Dafna yaprog’i, murch donalari, 1 osh qoshiq tuz va 0,5 choy qoshiq maydalangan murch qo’shing. Bularning hammasini mahsulotlar darajasidan 3 barmoq yuqoriga qaynoq suv bilan to’ldiring. Bu qozonning yuqori qismiga to’g’ri keladi. Qaynash darajasiga keltiring, ko’pikni yig’ing. Ko’pikni bir necha marta yig’ish kerak, bulon tiniq bo’lguncha. Kichik olovda qaynatib, hatto qaynamasdan, ba’zan pufakchalar chiqib turishi kerak (xuddi xolodets tayyorlagandek). Albatta, qopqog’ini ozgina ochiq holda qoldiring. Kamida 2 soat davomida qaynatamiz. Bulon tiniq bo’lishi kerak, sabzavotlar yumshoq, lekin ezilmagan bo’lishi kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyor noxat sho’rvani ko’katlar va anor donalari bilan bezating. Yoqimli ishtaha!<\/p>\n","protected":false},"excerpt":{"rendered":"

Noxat shurpa \u2014 ajoyib o’zbek sho’rvasi bo’lib, no’xat bilan tayyorlanadi. Albatta, bu mazali sho’rvaning bir nechta retsepti mavjud, lekin ular orasida katta farqlar yo’q \u2014 ba’zilariga nimadir qo’shilgan, ba’zilari esa olib tashlangan. Uni qo’y go’shti yoki mol go’shtida tayyorlash mumkin. Mahsulotlar Mol go’shti \u2014 500 g Quruq no’xat \u2014 1 stakan Sabzi \u2014 1-2 dona […]<\/p>\n","protected":false},"author":1,"featured_media":58399,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-58398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ozbek-taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58398"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58398\/revisions"}],"predecessor-version":[{"id":59078,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58398\/revisions\/59078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/58399"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}