{"id":67292,"date":"2026-10-06T06:48:22","date_gmt":"2026-10-06T03:48:22","guid":{"rendered":"https:\/\/retsept.food\/?p=67292"},"modified":"2026-10-06T06:48:33","modified_gmt":"2026-10-06T03:48:33","slug":"kapysta-kvashennaia-s-iablokami-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67292","title":{"rendered":"Olma bilan tuzlangan karam — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya<\/i>3<\/b> kun (sizning 40<\/b> daqiqangiz) <\/i> <\/p>\n

Olma bilan tuzlangan karam klassik tuzlangan karamdan yanada to’yingan ta’mi va yoqimli mevali nozikliklari bilan ajralib turadi. Karam an’anaviy tarzda, uch kun davomida tuzlanadi, shundan so’ng vitaminli gazakni dasturxonga tortish mumkin.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) Karam — 1 kg<\/p>\n

Olma — 250-300 g<\/p>\n

Sabzi — 80 g<\/p>\n

Tuz — 15 g<\/p>\n

Xushbo’y qalampir no’xat — 1-2 dona<\/p>\n

Qora qalampir no’xat — 3-4 dona<\/p>\n

Quritilgan chinnigul (gul kurtaklari) — 2 dona<\/p>\n<\/p>\n

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

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

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

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

Karamni yuqori shikastlangan barglaridan tozalang. Karamni pichoq yoki maxsus qirg’ich yordamida ingichka chiziqlar shaklida to’g’rang. Kosaga soling.<\/p>\n

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

Tozalangan sabzini o’rta qirg’ichda qirg’ing. Sabzini karamga qo’shing, tuz seping. Qo’l bilan biroz ezib, aralashtiring.<\/p>\n

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

Olmalarni yuving, o’rtasini olib tashlang. Olmalarni o’rta bo’laklarga kesing.<\/p>\n

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

Karamning uchdan bir qismini sabzi bilan birga chuqur katta kosaga soling. Ustiga 5-6 bo’lak olmadan bir qatlam qo’ying. Bir necha dona qora va xushbo’y qalampir no’xati, bitta chinnigul kurtagini qo’shing.<\/p>\n

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

So’ng qolgan karamni sabzi bilan birga soling, uni olma va ziravorlar bilan qatlab chiqing.<\/p>\n

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

Karamni kichik yassi tarelka bilan yoping, suv solingan banka shaklida yuk o’rnating. Karamni qorong’i joyda, xona haroratida qoldiring.<\/p>\n

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

Har kuni ertalab va kechqurun karamni yog’och shish bilan teshib chiqing, gaz chiqishi uchun. Uch kundan so’ng karamni toza banka yoki idishga o’tkazing, muzlatgichga qo’ying.<\/p>\n

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

Tayyor karamni olma bilan birga dasturxonga torting.<\/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. 4 porsiya3 kun (sizning 40 daqiqangiz) Olma bilan tuzlangan karam klassik tuzlangan karamdan yanada to’yingan ta’mi va yoqimli mevali nozikliklari bilan ajralib turadi. Karam an’anaviy tarzda, uch kun davomida tuzlanadi, shundan so’ng vitaminli gazakni dasturxonga tortish mumkin. Mahsulotlar (4 porsiyaga) Karam — 1 kg Olma — […]<\/p>\n","protected":false},"author":1,"featured_media":67293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rus_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67292","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=67292"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67292\/revisions"}],"predecessor-version":[{"id":67777,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67292\/revisions\/67777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67293"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}