{"id":59925,"date":"2026-09-11T13:13:38","date_gmt":"2026-09-11T10:13:38","guid":{"rendered":"https:\/\/retsept.food\/?p=59925"},"modified":"2026-09-11T13:13:52","modified_gmt":"2026-09-11T10:13:52","slug":"kroshka-kartoshka-s-vetchinoi-i-syrom-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=59925","title":{"rendered":"Kartoshka bo’lakchalari qo’y go’shti va pishloq bilan — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i> <\/p>\n

Pishirilgan kartoshkadan tayyorlangan mashhur taomni uyda tayyorlash qiyin emas. Ichidagi masalliq har xil bo’lishi mumkin, lekin qo’y go’shti, pishloq, ko’katlar va sarimsoq — eng mazali masalliqlardir.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Yirik kartoshka — 4 dona (har biri 250-280 g)<\/p>\n

Qo’y go’shti — 150 g<\/p>\n

Qattiq cheddar yoki yarim qattiq mozzarella pishlog’i — 150 g<\/p>\n

Smetana — 50 g<\/p>\n

Yangi ukrop — 30 g (1 kichik bog’lam)<\/p>\n

Sarimsoq — 10 g (2 tish)<\/p>\n

Sariyog’ — 20 g<\/p>\n

O’simlik moyi — 10 g<\/p>\n

Tuz — 1 choy qoshiq<\/p>\n

Maydalangan qora murch — 1\/4 choy qoshiq<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

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

Mahsulotlarni tayyorlaymiz. Kartoshkani yupqa po’stlog’li qilib tanlaymiz. Pechni 180 darajaga qizdirish uchun yoqamiz.<\/p>\n

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

Kartoshkani yaxshilab yuvamiz, quritamiz. Har tomondan vilka bilan teshik ochamiz.<\/p>\n

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

O’simlik moyi va 1\/2 choy qoshiq tuzni aralashtiramiz. Har bir kartoshkani moy bilan surtamiz.<\/p>\n

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

Kartoshka tugunaklarini bittadan folga o’raymiz.<\/p>\n

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

Folgadagi kartoshkani pishirish idishiga yoki patnisga joylaymiz. Kartoshkani pechda 180 darajada taxminan 1,5 soat, yumshoq bo’lguncha pishiramiz.<\/p>\n

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

Qo’y go’shtini mayda kubik shaklida to’g’raymiz. Ukropni mayda to’g’raymiz.<\/p>\n

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

Pishloqni yirik qirg’ichda qirg’ichdan o’tkazamiz.<\/p>\n

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

Sarimsoqni press orqali o’tkazamiz yoki mayda to’g’raymiz.<\/p>\n

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

Qo’y go’shti, ukrop, sarimsoq, pishloq va smetanani birlashtiramiz. 1\/4 choy qoshiq tuz va 1\/8 choy qoshiq murch qo’shamiz.<\/p>\n

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

Yaxshilab aralashtiramiz.<\/p>\n

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

O’tkir pichoq yordamida kartoshkaning tayyorligini tekshiramiz — u juda yumshoq bo’lishi kerak. Biroz sovushiga ruxsat beramiz.<\/p>\n

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

Folgadagi tugunaklarni oxirigacha kesmasdan ikkiga bo’lamiz. Kartoshka ichini chiqarib, idishga solamiz. Sariyog’ va 1\/8 choy qoshiq murch qo’shamiz. Aralashtiramiz.<\/p>\n

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

Kartoshka pyuresini masalliq bilan aralashtiramiz.<\/p>\n

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

Folgadagi kartoshka qayiqlarini biroz tuzlaymiz (1\/4 choy qoshiq).<\/p>\n

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

Kartoshka qayiqlarini tayyorlangan masalliq bilan to’ldiramiz.<\/p>\n

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

Masalliq biroz qizarib ketishi uchun qizdirilgan pechga 180 darajada 20-25 daqiqaga yuboramiz.<\/p>\n

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

Kartoshka bo’lakchalari tayyor.<\/p>\n

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

To’ldirilgan kartoshkani issiq holda tortamiz.<\/p>\n

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

Yoqimli ishtaha!<\/p>\n

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

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 4 porsiya Pishirilgan kartoshkadan tayyorlangan mashhur taomni uyda tayyorlash qiyin emas. Ichidagi masalliq har xil bo’lishi mumkin, lekin qo’y go’shti, pishloq, ko’katlar va sarimsoq — eng mazali masalliqlardir. Mahsulotlar (4 porsiyaga) Yirik kartoshka — 4 dona (har biri 250-280 g) Qo’y go’shti — 150 g Qattiq […]<\/p>\n","protected":false},"author":1,"featured_media":59926,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-59925","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\/59925","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=59925"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/59925\/revisions"}],"predecessor-version":[{"id":66045,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/59925\/revisions\/66045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/59926"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}