{"id":58928,"date":"2026-07-25T08:31:22","date_gmt":"2026-07-25T05:31:22","guid":{"rendered":"https:\/\/retsept.food\/?p=58928"},"modified":"2026-07-25T08:31:38","modified_gmt":"2026-07-25T05:31:38","slug":"kayrma-shyrpa-po-yzbekski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=58928","title":{"rendered":"O’zbekcha kaurma-shurpa — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

6<\/b> porsiya<\/i>1<\/b> soat 5<\/b> daqiqa (sizning 25<\/b> daqiqa) <\/i> <\/p>\n

O’zbekcha shurpa an’anaviy ravishda qo’y go’shtidan tayyorlanadi, lekin bu sho’rvani mol go’shtidan ham qaynatish mumkin.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiya uchun) Mol go’shti — 500 g<\/p>\n

Piyoz — 100 g<\/p>\n

Sabzi — 200 g<\/p>\n

Kartoshka — 3-4 dona<\/p>\n

Bulg’or qalampiri — 200 g<\/p>\n

Sarimsoq — 1-2 tish<\/p>\n

O’simlik moyi — 2-3 osh qoshiq<\/p>\n

Tomat pyuresi — 2 osh qoshiq<\/p>\n

yoki tomat pastasi — 1 osh qoshiq<\/p>\n

Lavr yaprog’i — 1-2 dona<\/p>\n

Tuz — 1,5-2 choy qoshiq<\/p>\n

Qora murch — 0,5 choy qoshiq<\/p>\n

Ziravorlar (rayhon, kashnich yoki zira) — 0,5 choy qoshiq<\/p>\n

Ko’katlar — 2-3 shoxcha<\/p>\n<\/p>\n

Qadam-baqadam foto retsept <\/p>\n

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

O’zbekcha shurpa uchun mahsulotlarni tayyorlang.<\/p>\n

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

Mol go’shtidan shurpa qanday qaynatiladi: Go’shtni sovuq suvga soling (1 l).<\/p>\n

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

Piyozni tozalang. Suvni qaynatib oling, ko’pikni olib tashlang, butun piyoz, lavr yaprog’ini qo’shing, qopqog’ini yopib, past olovda bulyonni qaynatib oling (40 daqiqa).<\/p>\n

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

Piyozni tozalang, somoncha yoki yarim halqa shaklida kesing.<\/p>\n

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

Qovurilgan idishda 1 osh qoshiq o’simlik moyini qizdiring. Piyozni qizdirilgan moyda shaffof bo’lgunga qadar qovuring (o’rtacha olovda 5-7 daqiqa). Bir chetga qo’ying.<\/p>\n

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

Sabzini tozalang, yuving va kubik yoki somoncha shaklida kesing.<\/p>\n

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

Go’shtni bulyondan chiqarib, kichik bo’laklarga kesing.<\/p>\n

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

Qovurilgan idishda 1 osh qoshiq o’simlik moyini qizdiring. Kichik bo’laklarga kesilgan go’shtni teng ravishda oltin rangga kirguncha qovuring (o’rtacha olovda 10 daqiqa).<\/p>\n

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

Piyoz bilan aralashtiring, kubik shaklida kesilgan sabzi, tomat qo’shing va 5-6 daqiqa davomida pishiring.<\/p>\n

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

Kartoshkani tozalang, yuving, bo’laklarga kesing.<\/p>\n

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

Keyin go’shtni sabzavotlar bilan qozonga soling.<\/p>\n

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

Bulyon bilan to’ldiring (2 l) va qaynatib oling.<\/p>\n

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

Shundan so’ng bo’laklarga kesilgan kartoshkani qo’shing.<\/p>\n

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

Tuz, murch, ziravorlar soling va o’zbekcha shurpani 10-15 daqiqa davomida sekin qaynatib pishiring.<\/p>\n

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

Qalampirni yuving, urug’ini olib tashlang, ingichka somoncha shaklida kesing. Sarimsoqni tozalang.<\/p>\n

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

10-15 daqiqadan so’ng (pishirish tugashidan 5 daqiqa oldin) shirin qalampir va ezilgan sarimsoqni qo’shing. O’zbekcha shurpa keyin dam olishi kerak.<\/p>\n

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

Ko’katlarni kesing.<\/p>\n

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

O’zbekcha shurpa yangi ko’katlar bilan issiq holda dasturxonga tortiladi.<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 6 porsiya1 soat 5 daqiqa (sizning 25 daqiqa) O’zbekcha shurpa an’anaviy ravishda qo’y go’shtidan tayyorlanadi, lekin bu sho’rvani mol go’shtidan ham qaynatish mumkin. Mahsulotlar (6 porsiya uchun) Mol go’shti — 500 g Piyoz — 100 g Sabzi — 200 g Kartoshka — 3-4 dona Bulg’or qalampiri […]<\/p>\n","protected":false},"author":1,"featured_media":58929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[149],"tags":[],"class_list":["post-58928","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\/58928","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=58928"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58928\/revisions"}],"predecessor-version":[{"id":59081,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/58928\/revisions\/59081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/58929"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}