{"id":67157,"date":"2026-09-28T09:05:37","date_gmt":"2026-09-28T06:05:37","guid":{"rendered":"https:\/\/retsept.food\/?p=67157"},"modified":"2026-09-28T09:05:50","modified_gmt":"2026-09-28T06:05:50","slug":"indeika-v-gorchichno-slivochnom-soyse-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67157","title":{"rendered":"Qo’y go’shti xantal-qaymoqli sousda — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

1<\/b> soat 5<\/b> daqiqa (sizning 45<\/b> daqiqa) <\/i> <\/p>\n

Zamonaviy chex oshxonasi ruhidagi to’ydiradigan va juda xushbo’y taom. Yumshoq qo’y go’shti filesi tezda qizartirib qovuriladi, so’ngra piyoz, sarimsoq, ikki xil xantal, majoran va zira bilan dimlanadi. Oq vino va tovuq buloni sousni to’yimli qiladi, qaymoq esa unga yumshoqlik va baxmal tekstura beradi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Qo’y go’shti (filesi) — 1 kg<\/p>\n

Piyoz — 500-600 g<\/p>\n

Sarimsoq — 3 tishcha<\/p>\n

Sariyog’ — 30 g<\/p>\n

O’simlik moyi — 1 osh qoshiq<\/p>\n

Qaymoq 20% — 200 ml<\/p>\n

Yevropa xantali — 40 g<\/p>\n

Donador xantal — 30 g<\/p>\n

Tovuq buloni — 150 ml<\/p>\n

Oq quruq vino — 100 ml<\/p>\n

Quritilgan majoran — 1 choy qoshiq<\/p>\n

Maydalangan zira — 1\/2 choy qoshiq<\/p>\n

Maydalangan paprika — 1 choy qoshiq<\/p>\n

Limon sharbati — 1 choy qoshiq<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

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

Yangi petrushka (berish uchun) — 10 g<\/p>\n<\/p>\n

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

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

Kerakli mahsulotlarni tayyorlaymiz.<\/p>\n

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

Qo’y go’shti filesini o’rtacha bo’laklarga kesamiz.<\/p>\n

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

Filesini idishga solamiz. Tuz, murch va paprika qo’shamiz.<\/p>\n

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

O’simlik moyini quyamiz.<\/p>\n

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

Aralashtiramiz va 10-15 daqiqaga qoldiramiz.<\/p>\n

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

Piyozni tozalab, yupqa yarim halqalarga kesamiz.<\/p>\n

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

Qozonda sariyog’ni eritamiz. Go’shtni solamiz.<\/p>\n

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

Go’shtni 5-10 daqiqa davomida ozgina oltin rang qobiq paydo bo’lguncha qovuramiz, vaqti-vaqti bilan aralashtiramiz.<\/p>\n

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

Maydalangan sarimsoq, ikki xil xantal, zira va majoran qo’shamiz.<\/p>\n

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

Piyoz qo’shamiz.<\/p>\n

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

Aralashtiramiz.<\/p>\n

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

Vinoni quyamiz.<\/p>\n

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

Yana bir marta aralashtiramiz.<\/p>\n

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

Bulonni quyamiz. Olovni kamaytiramiz, qopqoq bilan yopamiz va past olovda taxminan 25-30 daqiqa dimlaymiz.<\/p>\n

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

Qaymoqni quyamiz.<\/p>\n

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

Limon sharbati qo’shamiz. Yana 3-4 daqiqa isitamiz,<\/p>\n

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

Petrushkani mayda to’g’raymiz.<\/p>\n

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

Qo’y go’shtini qaymoqli-xantalli sousda issiq holda beramiz, ustiga yangi petrushka sepamiz.<\/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 5 daqiqa (sizning 45 daqiqa) Zamonaviy chex oshxonasi ruhidagi to’ydiradigan va juda xushbo’y taom. Yumshoq qo’y go’shti filesi tezda qizartirib qovuriladi, so’ngra piyoz, sarimsoq, ikki xil xantal, majoran va zira bilan dimlanadi. Oq vino va tovuq buloni sousni to’yimli qiladi, qaymoq esa unga yumshoqlik […]<\/p>\n","protected":false},"author":1,"featured_media":67158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-67157","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\/67157","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=67157"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67157\/revisions"}],"predecessor-version":[{"id":67201,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67157\/revisions\/67201"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67158"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}