{"id":64036,"date":"2026-07-28T06:48:46","date_gmt":"2026-07-28T03:48:46","guid":{"rendered":"https:\/\/retsept.food\/?p=64036"},"modified":"2026-07-28T06:49:00","modified_gmt":"2026-07-28T03:49:00","slug":"syp-zatiryha-s-kyricei-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64036","title":{"rendered":"Tovuq go’shtidan «Zatiruxa» sho’rva — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

1<\/b> soat 20<\/b> daqiqa (sizning 40<\/b> daqiqa) <\/i> <\/p>\n

Oddiy retsept juda mazali va to’yimli sho’rva tovuq bulyonida — tuxum va unli zatirka bilan. Zatiruxa — qadimiy dehqon sho’rvasi, lekin men birinchi marta bunday noodatiy taom tayyorladim va rostini aytsam — sho’rva menga juda yoqdi.<\/p>\n

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

Tovuq (orqa qismi) — 150 g<\/p>\n

Tuxum — 2 dona<\/p>\n

Un — 6 osh qoshiq<\/p>\n

Kartoshka — 2 dona<\/p>\n

Sabzi — 1 dona<\/p>\n

Piyoz — 1 dona<\/p>\n

Lavr yaprog’i — 1 dona<\/p>\n

Tuz — 0,5 osh qoshiq<\/p>\n

Qora murch — 1\/3 choy qoshig’i<\/p>\n

O’simlik moyi — qovurish uchun<\/p>\n

Ko’k piyoz (ixtiyoriy) — taqdim etish uchun<\/p>\n<\/p>\n

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

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

Barcha kerakli ingredientlarni tayyorlang. Ushbu sho’rva uchun bulyonni tovuqdan, qo’y go’shtidan, mol go’shtidan yoki umuman go’sht qo’shmasdan tayyorlash mumkin. Kartoshka, sabzi va piyozni tozalang va yuving.<\/p>\n

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

Tovuqni qozonga soling, ustidan suv quying. Tuz qo’shing. Qozonni olovga qo’ying va bulyonni past olovda 40 daqiqa davomida qaynatib oling. Bulyon qaynab chiqqanda, albatta ko’pikni qoshiq bilan yig’ib oling.<\/p>\n

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

Bitta tuxumni idishga chaqing.<\/p>\n

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

Tuxumni bir oz ko’pirtiring.<\/p>\n

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

Endi qo’llaringizni tuxumga botiring.<\/p>\n

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

So’ngra unga botiring.<\/p>\n

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

Qo’llaringizni bir-biriga ishqalang. Shu tarzda bir necha marta bajaring, barcha unni ishlatish uchun.<\/p>\n

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

Piyozni mayda kubik qilib to’rg’ang. Sabzini mayda qirg’ichdan o’tkazing.<\/p>\n

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

O’simlik moyi bilan tovada qizdiring. Sabzavotlarni o’rtacha olovda 3 daqiqa davomida qovuring.<\/p>\n

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

Kartoshkani kichik kubik qilib to’rg’ang.<\/p>\n

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

Go’shtni bulyondan oling. Bulyonga to’rg’algan kartoshkani soling.<\/p>\n

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

Lavr yaprog’ini qo’shing.<\/p>\n

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

Go’shtni suyakdan ajrating. Go’shtni to’rg’ang va yana bulyonga soling. Qozonni past olovga qo’ying va kartoshka va tovuq bilan sho’rvani 20 daqiqa davomida qaynatib oling.<\/p>\n

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

Endi sho’rvaga qovurmani soling.<\/p>\n

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

Zatirkani elakdan o’tkazing.<\/p>\n

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

Zatirkani sho’rvaga soling.<\/p>\n

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

Ikkinchi tuxumni ko’pirtiring va sho’rvaga quying. Zatirka bilan sho’rvani yana 10 daqiqa qaynatib oling. Tayyor sho’rvaga murch qo’shing.<\/p>\n

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

Ko’k piyozni mayda to’rg’ang. Sho’rvani tarelkaga soling, ko’k piyoz bilan bezating va taqdim eting.<\/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. 1 soat 20 daqiqa (sizning 40 daqiqa) Oddiy retsept juda mazali va to’yimli sho’rva tovuq bulyonida — tuxum va unli zatirka bilan. Zatiruxa — qadimiy dehqon sho’rvasi, lekin men birinchi marta bunday noodatiy taom tayyorladim va rostini aytsam — sho’rva menga juda yoqdi. Mahsulotlar Tovuq (orqa […]<\/p>\n","protected":false},"author":1,"featured_media":64037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144],"tags":[],"class_list":["post-64036","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\/64036","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=64036"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64036\/revisions"}],"predecessor-version":[{"id":64150,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64036\/revisions\/64150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64037"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}