{"id":59874,"date":"2026-09-11T13:15:24","date_gmt":"2026-09-11T10:15:24","guid":{"rendered":"https:\/\/retsept.food\/?p=59874"},"modified":"2026-09-11T13:15:37","modified_gmt":"2026-09-11T10:15:37","slug":"shveicarskii-reshti-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=59874","title":{"rendered":"Shveytsarcha reshti &#8212; tayyorlash retsepti"},"content":{"rendered":"<p>Hurmatli foydalanuvchilar! Retsept matnlaridagi so&#8217;zlarda xatolar bo&#8217;lsa uzr so&#8217;raymiz.<\/p>\n<p><\/p>\n<p><b>2<\/b> porsiya<i class=\"ico_time\"><\/i><b>30<\/b> daqiqa (sizning <b>20<\/b> daqiqangiz) <i class=\"ico_user\"><\/i> <\/p>\n<p>Balki siz allaqachon bir necha marta shunga o&#8217;xshash narsa tayyorlagandirsiz, hatto dasturxoningizda Yevropa oshxonasining oddiy, mazali, to&#8217;ydiradigan taom turganini sezmagan bo&#8217;lsangiz ham. Taom nomini Shveytsariyada \u00abreshti\u00bb deb ataladigan kartoshka uchun yirik teshikli qirg&#8217;ichdan olgan.<\/p>\n<p><b>Mahsulotlar <\/p>\n<p><\/b>(2 porsiyaga) Kartoshka \u2013 3-4 dona<\/p>\n<p> Vetchina \u2013 100 g<\/p>\n<p> Qattiq pishloq (yaxshi eriydigan pishloq tanlaymiz: Emmental, Gouda) &#8212; 100 g<\/p>\n<p> O&#8217;simlik moyi \u2013 2-3 osh qoshiq<\/p>\n<p> Tuz<\/p>\n<p> Qora murch (maydalangan)<\/p>\n<\/p>\n<p> Bosqichma-bosqich foto retsept <\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/shvejcarskij-reshti-f3ee890.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u0428\u0432\u0435\u0439\u0446\u0430\u0440\u0441\u043a\u0438\u0439 \u0440\u0435\u0448\u0442\u0438 - \u0448\u0430\u0433 \u21161\" \/><\/p>\n<p>Shveytsarcha reshtini qanday tayyorlash kerak: reshti uchun po&#8217;stlog&#8217;i bilan kartoshkani bir kun oldin qaynatgan ma&#8217;qul. Yaxshi pishib ketmaydigan kartoshkani tanlang.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/shvejcarskij-reshti-abe853a.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u0428\u0432\u0435\u0439\u0446\u0430\u0440\u0441\u043a\u0438\u0439 \u0440\u0435\u0448\u0442\u0438 - \u0448\u0430\u0433 \u21162\" \/><\/p>\n<p>Kartoshkani tozalab, yirik qirg&#8217;ichda qirg&#8217;ing. Tuzlab, murchlang. Vetchinaning bir qismini kubik shaklida kesib qo&#8217;shish mumkin. Hammasini aralashtiring.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/shvejcarskij-reshti-1806cfa.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u0428\u0432\u0435\u0439\u0446\u0430\u0440\u0441\u043a\u0438\u0439 \u0440\u0435\u0448\u0442\u0438 - \u0448\u0430\u0433 \u21163\" \/><\/p>\n<p>Tovada kuchli olovda moyni qizdiring, olovni kamaytirib, kartoshkani soling. Qoshiq bilan kartoshkani tovaga bosib tekislang. Kartoshka oltin rang qobiqqa qadar qovurilganda (5-7 daqiqa), uni ag&#8217;daring. Buni kurak bilan qilishga urinmang, unchalik chiqmaydi. Ag&#8217;darish uchun likopchadan foydalanish qulay. Tovani katta likopcha bilan yopib, ag&#8217;daring. So&#8217;ngra likopchadan reshtini kerakli tomoni bilan tovaga suring.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/shvejcarskij-reshti-79d4a44.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u0428\u0432\u0435\u0439\u0446\u0430\u0440\u0441\u043a\u0438\u0439 \u0440\u0435\u0448\u0442\u0438 - \u0448\u0430\u0433 \u21164\" \/><\/p>\n<p>Qolgan vetchinani kubik shaklida kesing. Pishloqni yirik qirg&#8217;ichda qirg&#8217;ing.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/shvejcarskij-reshti-811dc78.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u0428\u0432\u0435\u0439\u0446\u0430\u0440\u0441\u043a\u0438\u0439 \u0440\u0435\u0448\u0442\u0438 - \u0448\u0430\u0433 \u21165\" \/><\/p>\n<p>Ustiga vetchinani qo&#8217;ying va reshtini qalin pishloq qatlami bilan sepib chiqing. Pishloq erishi kerak. Bu tezroq bo&#8217;lishi uchun reshti solingan tovani qopqoq bilan yopish mumkin.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"\/wp-content\/uploads\/2026\/07\/shvejcarskij-reshti-3896a0e.jpg\" alt=\"\u0424\u043e\u0442\u043e \u043f\u0440\u0438\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u0438\u044f \u0440\u0435\u0446\u0435\u043f\u0442\u0430: \u0428\u0432\u0435\u0439\u0446\u0430\u0440\u0441\u043a\u0438\u0439 \u0440\u0435\u0448\u0442\u0438 - \u0448\u0430\u0433 \u21166\" \/><\/p>\n<p>Yana likopcha bilan ishlab, reshtini idishga soling. Yoqimli ishtaha!<\/p>\n<p><a href=\"http:\/\/russianfood-proxy.agzamov-jamshid-shavkatovich.workers.dev\/recipes\/recipe.php?rid=121819\">Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hurmatli foydalanuvchilar! Retsept matnlaridagi so&#8217;zlarda xatolar bo&#8217;lsa uzr so&#8217;raymiz. 2 porsiya30 daqiqa (sizning 20 daqiqangiz) Balki siz allaqachon bir necha marta shunga o&#8217;xshash narsa tayyorlagandirsiz, hatto dasturxoningizda Yevropa oshxonasining oddiy, mazali, to&#8217;ydiradigan taom turganini sezmagan bo&#8217;lsangiz ham. Taom nomini Shveytsariyada \u00abreshti\u00bb deb ataladigan kartoshka uchun yirik teshikli qirg&#8217;ichdan olgan. Mahsulotlar (2 porsiyaga) Kartoshka \u2013 3-4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":59875,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-59874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/59874","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=59874"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/59874\/revisions"}],"predecessor-version":[{"id":66048,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/59874\/revisions\/66048"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/59875"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}