{"id":64638,"date":"2026-08-17T06:29:56","date_gmt":"2026-08-17T03:29:56","guid":{"rendered":"https:\/\/retsept.food\/?p=64638"},"modified":"2026-08-17T06:30:30","modified_gmt":"2026-08-17T03:30:30","slug":"salat-nejnost-s-plavlenym-syrom-i-kolbasoi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=64638","title":{"rendered":"Salat \u00abNafislik\u00bb eritilgan pishloq va kolbasa bilan — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya bo’yicha 350<\/b> KKal <\/i>10<\/b> daqiqa (sizning 10<\/b> daqiqa) <\/i><\/p>\n

Kolbasa bilan \u00abNafislik\u00bb salatini bemalol tez tayyorlanadigan deb atash mumkin, salat tayyorlash ko’p vaqt olmaydi. Bitta ingredient, qaynatishni talab qiladi \u2014 tuxumlar. Salatga yangilikni bodring beradi, mazali ta’mni esa eritilgan pishloq qo’shadi.<\/p>\n

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

(4 porsiya uchun) Kolbasa qaynatilgan — 150 g<\/p>\n

Eritilgan pishloq — 90 g<\/p>\n

Bodring yangi — 1 dona<\/p>\n

Tuxumlar — 2 dona<\/p>\n

No’xat konserva — 70-80 g (3-4 osh qoshiq)<\/p>\n

Mayonez — 80-100 g (4-5 osh qoshiq)<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

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

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

Nafis salat uchun oddiy mahsulotlar to’plamini tayyorlaymiz. Tuxumlarni 8-10 daqiqa davomida qattiq qilib qaynatamiz, sovuq suvda sovutamiz.<\/p>\n

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

Mayda qilingan komponentlarni darhol salat idishida birlashtiramiz. Qaynatilgan kolbasadan boshlaymiz. Uni kichik kubik shaklida to’g’raymiz.<\/p>\n

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

Keyingi ingredient \u2014 yangi bodring. Uni po’stidan tozalamaslikni tavsiya qilamiz. Albatta, bodringni yaxshi yuvish kerak. Bodringni kolbasa bilan teng o’lchamdagi kubiklar shaklida to’g’raymiz.<\/p>\n

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

Eritilgan pishloqni katta tishli qirg’ichda qirg’aymiz. (Pishloqni qirg’ichdan oson o’tkazish uchun uni oldindan muzlatkichda 15 daqiqa ushlab turish mumkin.)<\/p>\n

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

Sovigan qaynatilgan tuxumlarni po’stidan tozalab, kolbasa va bodringga o’xshash tarzda to’g’raymiz.<\/p>\n

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

Konserva no’xati \u2014 \u00abNafislik\u00bb salatining yakuniy komponenti. Suvini to’kib, no’xatni durrangda suzib olib, salat idishiga qo’shamiz.<\/p>\n

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

Yog’li sous sifatida mayonezdan foydalanamiz.<\/p>\n

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

Salatni aralashtiramiz, ta’bga ko’ra tuz qo’shamiz.<\/p>\n

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

\u00abNafislik\u00bb salatini umumiy salat idishida yoki kremankalarda taqdim etamiz. 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 bo’yicha 350 KKal 10 daqiqa (sizning 10 daqiqa) Kolbasa bilan \u00abNafislik\u00bb salatini bemalol tez tayyorlanadigan deb atash mumkin, salat tayyorlash ko’p vaqt olmaydi. Bitta ingredient, qaynatishni talab qiladi \u2014 tuxumlar. Salatga yangilikni bodring beradi, mazali ta’mni esa eritilgan pishloq qo’shadi. Mahsulotlar (4 porsiya uchun) […]<\/p>\n","protected":false},"author":1,"featured_media":64639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[],"class_list":["post-64638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salatlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64638","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=64638"}],"version-history":[{"count":2,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64638\/revisions"}],"predecessor-version":[{"id":64893,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/64638\/revisions\/64893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/64639"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=64638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=64638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=64638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}