{"id":65854,"date":"2026-09-10T07:02:43","date_gmt":"2026-09-10T04:02:43","guid":{"rendered":"https:\/\/retsept.food\/?p=65854"},"modified":"2026-09-10T07:02:57","modified_gmt":"2026-09-10T04:02:57","slug":"dolma-s-rybnym-farshem-i-grechkoi-v-tomatnom-soyse-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=65854","title":{"rendered":"Baliq qiymasi va grechka bilan dolma, pomidor sousida — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

5<\/b> porsiya<\/i>1<\/b> soat 30<\/b> daqiqa (sizning 25<\/b> daqiqangiz) <\/i> <\/p>\n

Dolma — uzum barglaridagi golubtsi — bu retsept bo’yicha g’ayrioddiy qiyma bilan tayyorlanadi — baliq qiymasi, piyoz va grechkadan. Dolma pomidor sousida piyoz va ko’katlar bilan dimlanadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(5 porsiyaga) Uzum barglari — 20 dona<\/p>\n

Baliq qiymasi — 500 g<\/p>\n

Grechka yormasi — 100 g (5 osh qoshiq)<\/p>\n

Piyoz — 120 g (2 dona)<\/p>\n

Pomidor pastasi — 100 g<\/p>\n

O’simlik moyi — 20 ml + 1 osh qoshiq<\/p>\n

Donli gorchitsa (xohishga ko’ra) — 1 osh qoshiq<\/p>\n

Yangi petrushka — 1 bog’lam<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Maydalangan qora murch — ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Ro’yxat bo’yicha mahsulotlarni tayyorlaymiz. Baliq qiymasini o’z xohishimizga ko’ra tanlaymiz. Donli gorchitsani boshqa istalgan turi bilan almashtirish yoki umuman chiqarib tashlash mumkin. Ko’rsatilgan mahsulot miqdoridan menda 20 ta o’rtacha kattalikdagi golubtsi chiqdi.<\/p>\n

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

Uzum barglarini yumshoq va mayin qilish kerak. Buning uchun uzum barglarini yuvamiz va bandlarini kesib tashlaymiz. Barglarni keng idishga solamiz va ular yumshoq va elastik bo’lishi uchun qaynoq suv quyamiz, 5-15 daqiqa (barglarning yetilganligi va qattiqligiga qarab).<\/p>\n

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

Qiymani tayyorlaymiz. Bitta piyozni tozalaymiz, yuvamiz va mayda kubiklar shaklida to’g’rayamiz.<\/p>\n

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

Baliq qiymasini chuqur idishga o’tkazamiz. Tuzlaymiz va murchlaymiz.<\/p>\n

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

Maydalangan piyozni qo’shamiz. Grechka yormasini yuvamiz, piyozli qiymaga qo’shamiz va aralashtiramiz.<\/p>\n

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

Dolma uchun qiyma tayyor.<\/p>\n

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

Tayyorlangan uzum barglarini stolga yoki kesish taxtasiga silliq tomoni pastga qarab yoyamiz. Bargning band tomonidagi chetiga taxminan 1 osh qoshiq qiyma solamiz. Banddan boshlab, qiymaning yon tomonlaridan uzum bargining chetlarini navbatma-navbat buklab, dolmani bargning oxirigacha trubka shaklida o’raymiz.<\/p>\n

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

Xuddi shu tarzda qolgan golubtsilarni uzum barglarida shakllantiramiz.<\/p>\n

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

Qozonning tubini taxminan 1 osh qoshiq o’simlik moyi bilan yog’laymiz. Agar ortiqcha uzum barglari qolgan bo’lsa — ular bilan tubini qoplaymiz. So’ngra dolmani zich qilib joylashtiramiz. Agar qozon juda katta bo’lmasa, bir necha qatlam qilib joylashtirish mumkin.<\/p>\n

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

Pomidor sousini tayyorlaymiz. Alohida idishda pomidor pastasini, o’simlik moyini (20 ml), tuzni va maydalangan qora murchini birlashtiramiz. Xohishga ko’ra donli gorchitsa ham qo’shish mumkin. Taxminan 150-200 ml suv quyamiz va yaxshilab aralashtiramiz.<\/p>\n

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

Qolgan piyozni tozalaymiz, yuvamiz va yirik kubiklar shaklida to’g’rayamiz. Petrushkani yuvamiz va pichoq bilan mayda to’g’rayamiz.<\/p>\n

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

Piyoz va petrushkani sous solingan idishga qo’shamiz va aralashtiramiz.<\/p>\n

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

Qozondagi dolmaga pomidor sousini quyamiz.<\/p>\n

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

Ustidan dolmani likop bilan bosamiz, qaynash vaqtida barglar ochilib ketmasligi uchun. Dolma solingan qozonni o’rtacha olovga qo’yamiz va qaynaguncha keltiramiz. Olovni minimumga tushiramiz va dolmani taxminan 60 daqiqa tayyorlaymiz. Tayyor dolmani olovdan olamiz va taxminan 10 daqiqa dam beramiz — shu vaqt ichida sous dolmani yanada yaxshi shimib oladi va u yanada sharbatli va mazali bo’ladi.<\/p>\n

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

Baliq va grechka bilan pomidor sousidagi dolma tayyor.<\/p>\n

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

Dolmani issiq holda tortamiz.<\/p>\n

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

Xohishga ko’ra dolmani smetana yoki ko’katlar bilan to’ldirish 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. 5 porsiya1 soat 30 daqiqa (sizning 25 daqiqangiz) Dolma — uzum barglaridagi golubtsi — bu retsept bo’yicha g’ayrioddiy qiyma bilan tayyorlanadi — baliq qiymasi, piyoz va grechkadan. Dolma pomidor sousida piyoz va ko’katlar bilan dimlanadi. Mahsulotlar (5 porsiyaga) Uzum barglari — 20 dona Baliq qiymasi — […]<\/p>\n","protected":false},"author":1,"featured_media":65855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-65854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65854","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=65854"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65854\/revisions"}],"predecessor-version":[{"id":65987,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65854\/revisions\/65987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/65855"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}