{"id":67659,"date":"2026-10-02T08:35:22","date_gmt":"2026-10-02T05:35:22","guid":{"rendered":"https:\/\/retsept.food\/?p=67659"},"modified":"2026-10-02T08:35:34","modified_gmt":"2026-10-02T05:35:34","slug":"rassolnik-s-grechkoi-postnyi-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67659","title":{"rendered":"Grechka bilan post tuzlangan bodring sho’rvasi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

6<\/b> porsiya<\/i>40<\/b> daqiqa<\/i> <\/p>\n

Dasturxoningiz uchun ajoyib post sho’rva. Tavsiya qilaman.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(6 porsiyaga) Suv — 2,5 l<\/p>\n

Tuzlangan bodring — 3-4 dona<\/p>\n

Kartoshka — 2-3 dona<\/p>\n

Bodring tuzlama suvi (xohishga ko’ra) — 1 stakan<\/p>\n

Sabzi — 1 dona<\/p>\n

Piyoz — 1 dona<\/p>\n

Grechka yormasi — 0,5 stakan<\/p>\n

O’simlik moyi — 30 g<\/p>\n

Dafna yaprog’i — 1 dona<\/p>\n

Ko’katlar — 0,5 bog’lam<\/p>\n

Qalampir — 1 chimdim<\/p>\n

Tuz — 0,5-1 osh qoshig’i<\/p>\n<\/p>\n

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

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

Grechka bilan post tuzlangan bodring sho’rvasi uchun mahsulotlar oldingizda.<\/p>\n

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

Grechka bilan post tuzlangan bodring sho’rvasini qanday tayyorlash mumkin: Kartoshkani tozalab, yuvib, kubik shaklida to’g’rang.<\/p>\n

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

Grechka yormasini yuving.<\/p>\n

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

2,5 l suvni qaynatib oling. Qaynayotgan suvga kartoshka va grechka yormasini soling. 15-20 daqiqa qaynatib oling.<\/p>\n

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

Piyoz va sabzini tozalab, yuving. Piyozni kubik shaklida to’g’rang. Sabzini yirik qirg’ichdan o’tkazing.<\/p>\n

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

Tovani qizdirib, o’simlik moyini quying. Piyoz va sabzini aralashtirib, o’rta olovda 2-3 daqiqa qovurib oling.<\/p>\n

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

Qovurilgan aralashmani sho’rvaga soling.<\/p>\n

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

Bodringlarni mayda kubik shaklida to’g’rang yoki yirik qirg’ichdan o’tkazing. Sho’rvaga soling. (Bodringlarni o’simlik moyida 10-15 daqiqa dimlash ham mumkin).<\/p>\n

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

Sho’rvaga tuz va qalampir soling. Dafna yaprog’ini qo’shing. Grechka bilan tuzlangan bodring sho’rvasini eng past olovda, qopqoq ostida 5-7 daqiqa qaynatib oling.<\/p>\n

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

Bodring tuzlama suvini grechka bilan post tuzlangan bodring sho’rvasiga dasturxonga tortishdan oldin quying. Xohishga ko’ra ko’katlar qo’shing. 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. 6 porsiya40 daqiqa Dasturxoningiz uchun ajoyib post sho’rva. Tavsiya qilaman. Mahsulotlar (6 porsiyaga) Suv — 2,5 l Tuzlangan bodring — 3-4 dona Kartoshka — 2-3 dona Bodring tuzlama suvi (xohishga ko’ra) — 1 stakan Sabzi — 1 dona Piyoz — 1 dona Grechka yormasi — 0,5 […]<\/p>\n","protected":false},"author":1,"featured_media":67660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67659","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\/67659","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=67659"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67659\/revisions"}],"predecessor-version":[{"id":67741,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67659\/revisions\/67741"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67660"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}