{"id":64024,"date":"2026-09-11T13:05:21","date_gmt":"2026-09-11T10:05:21","guid":{"rendered":"https:\/\/retsept.food\/?p=64024"},"modified":"2026-09-11T13:05:36","modified_gmt":"2026-09-11T10:05:36","slug":"solianka-sbornaia-s-kolbasoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64024","title":{"rendered":"Kolbasa bilan aralash solyanka — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

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

Go’shtli aralash solyanka — bu mazali, to’yimli, xushbo’y taom. Balki shuning uchun ham solyanka birinchi qoshiqdan o’ziga oshiq qiladi. Bugun biz dudlangan kolbasa va sosiskalar bilan, mol go’shtidan tayyorlangan to’yimli bulonda go’shtli solyanka tayyorlaymiz.<\/p>\n

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

(8 porsiyaga) Suyakli mol go’shti — 800 g<\/p>\n

Dudlangan kolbasa — 150 g<\/p>\n

Sosiskalar — 2-3 dona<\/p>\n

Tuzlangan bodringlar — 150 g<\/p>\n

Piyoz — 2 dona<\/p>\n

Danaksiz zaytun — 100 g<\/p>\n

Tomat pastasi — 1 osh qoshiq<\/p>\n

O’simlik moyi — 4 osh qoshiq<\/p>\n

Dafna yaprog’i — 1 dona<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Suv — 3 l<\/p>\n

*<\/p>\n

Dasturxonga tortish uchun:<\/p>\n

Limon — bir necha bo’lak<\/p>\n

Smetana — ta’bga ko’ra<\/p>\n

Yangi ko’katlar — ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Ro’yxat bo’yicha kerakli mahsulotlarni tayyorlaymiz.<\/p>\n

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

Mol go’shtini qozonga solamiz, sovuq suv quyamiz va qaynaguncha keltiramiz. Ko’pikni olib tashlaymiz, olovni eng pastga tushiramiz. Qozonga tozalangan piyozni qo’shamiz va bulonni past olovda 2-2,5 soat qaynatamiz (go’sht tayyor bo’lguncha). Belgilangan vaqtdan so’ng dafna yaprog’ini qo’shamiz, bulonni yana 20 daqiqa qaynatishda davom etamiz.<\/p>\n

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

Bulondan tayyor go’shtni chiqaramiz va sovushga qoldiramiz. Piyoz va dafna yaprog’i endi kerak bo’lmaydi. Bulonni suzamiz va yana qaynaguncha keltiramiz. Uzoq qaynatish natijasida tayyor bulon taxminan 1,5 l qoladi.<\/p>\n

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

Piyozni tozalaymiz va mayda to’g’raymiz. Tovada o’simlik moyini qizdiramiz, piyozni bir necha daqiqa past olovda qovuramiz.<\/p>\n

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

Piyoz qovurilayotganda, tuzlangan bodringlarni yirik qirg’ichdan o’tkazamiz. Ularni piyozga qo’shamiz, tovani qopqoq bilan yopamiz. Bodringlarni tovada 5 daqiqa bug’da pishishiga qoldiramiz.<\/p>\n

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

Tomat pastasini qo’shamiz va 3-4 daqiqa qovuramiz. Qovurmani bulonga solamiz. 10 daqiqa davomida qaynatamiz.<\/p>\n

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

Shu vaqt ichida go’sht mahsulotlarini tayyorlaymiz: kolbasa va sosiskalarni qobig’idan tozalaymiz, sosiskalarni halqacha qilib, kolbasani esa ingichka cho’zinchoq qilib to’g’raymiz.<\/p>\n

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

Qaynatilgan go’shtni suyaklaridan ajratamiz, kubik shaklida to’g’raymiz. Kolbasa mahsulotlari va go’shtni qozonga solamiz. Kolbasa va go’sht bilan solyankani yana 5 daqiqa qaynatamiz.<\/p>\n

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

Solyankaga zaytun qo’shamiz. Ta’bga ko’ra tuzlaymiz. Go’shtli aralash solyankani 5 daqiqa qaynatamiz. Sho’rvaga biroz dam berib turamiz.<\/p>\n

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

Kolbasa bilan go’shtli aralash solyankani dasturxonga tortamiz, idishga bir necha bo’lak limon, zaytun va smetana qo’shamiz. Mayda to’g’ralgan ko’katlarni ham qo’shish mumkin. 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. 8 porsiya Go’shtli aralash solyanka — bu mazali, to’yimli, xushbo’y taom. Balki shuning uchun ham solyanka birinchi qoshiqdan o’ziga oshiq qiladi. Bugun biz dudlangan kolbasa va sosiskalar bilan, mol go’shtidan tayyorlangan to’yimli bulonda go’shtli solyanka tayyorlaymiz. Mahsulotlar (8 porsiyaga) Suyakli mol go’shti — 800 g Dudlangan […]<\/p>\n","protected":false},"author":1,"featured_media":64025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144],"tags":[],"class_list":["post-64024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-birinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64024","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=64024"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64024\/revisions"}],"predecessor-version":[{"id":66038,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64024\/revisions\/66038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64025"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}