{"id":67699,"date":"2026-10-02T08:38:38","date_gmt":"2026-10-02T05:38:38","guid":{"rendered":"https:\/\/retsept.food\/?p=67699"},"modified":"2026-10-02T08:38:50","modified_gmt":"2026-10-02T05:38:50","slug":"shi-lenivye-na-kopchenostiah-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=67699","title":{"rendered":"Dudlangan mahsulotlar bilan dangasa shchi — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Nima uchun bu shchi «dangasa» deb nom olganini bilmayman. Balki tayyorlangan sabzavotlar birgalikda qaynatilgani uchundir. Dudlangan mahsulotlar shchiga o’ziga xos ta’m beradi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Suyakli dudlangan go’sht \u2013 650 g<\/p>\n

Oq karam \u2013 750 g<\/p>\n

Piyoz \u2013 200 g<\/p>\n

Sabzi \u2013 1 dona (100 g)<\/p>\n

Selderey ildizi \u2013 100 g<\/p>\n

Petrushka ildizi \u2013 100 g<\/p>\n

Pomidor \u2013 1 dona<\/p>\n

Kartoshka \u2013 1 dona (200 g)<\/p>\n

Dafna yaprog’i \u2013 2 dona<\/p>\n

Qora murch no’xati \u2013 10 dona<\/p>\n

Sarimsoq \u2013 6-8 tishcha<\/p>\n

Yangi ukrop \u2013 2 osh qoshiq (menda muzlatilgan)<\/p>\n

Yangi petrushka \u2013 2 osh qoshiq<\/p>\n

Majoran \u2013 1 choy qoshiq<\/p>\n

Smetana \u2013 ta’bga ko’ra<\/p>\n<\/p>\n

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

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

Dangasa shchi qanday tayyorlanadi: Dudlangan mahsulotlarni yuvamiz va suv quyamiz. Qaynaguncha keltiramiz va 5 daqiqadan so’ng suvni to’kamiz. Buni dudlangan mahsulotlarga tovar ko’rinishi uchun qo’shiladigan bo’yoqni olib tashlash uchun qilamiz. Yangi suv quyamiz va go’sht suyaklardan ajralib ketguncha 1-1,5 soat qaynatamiz.<\/p>\n

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

Bulyon qaynayotganda sabzavotlarni tozalaymiz.<\/p>\n

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

Sabzi, petrushka va seldereyni mayda somoncha qilib to’g’raymiz, piyozni mayda kubiklar qilib to’g’raymiz. Kichik kartoshkani butunligicha qaynatamiz, kattasini esa ikkiga bo’lamiz. Karamni yirik kvadratlar (2 x 2 sm) qilib to’g’raymiz. Pomidorni bo’laklarga bo’lamiz. Tayyor bulyondan dudlangan mahsulotlarni chiqaramiz va ular sovigach, go’shtni suyaklardan ajratamiz. Go’shtni keyin bulyonga qaytaramiz. Qaynayotgan bulyonga barcha tayyorlangan sabzavotlarni tashlaymiz, qaynaguncha keltiramiz va o’rtacha olovda 30 daqiqa yoki karam o’z ta’bgingizga ko’ra tayyor bo’lguncha qaynatamiz.<\/p>\n

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

Tugashidan 10 daqiqa oldin dangasa shchini ta’bga ko’ra tuzlaymiz va ziravorlar qo’shamiz.<\/p>\n

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

Kartoshkani chiqaramiz, vilka bilan ezamiz va shchiga qaytaramiz.<\/p>\n

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

Sarimsoqni siqamiz yoki mayda to’g’raymiz va ko’katlar bilan aralashtiramiz. Dangasa shchiga eng oxirida qo’shamiz.<\/p>\n

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

Tayyor shchi smetana bilan ziravorlanadi, lekin menimcha, buni har kim o’z ta’bga ko’ra tarelkada qilishi mumkin. Yana dangasa shchiga yangi maydalangan murch sepish 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. Nima uchun bu shchi «dangasa» deb nom olganini bilmayman. Balki tayyorlangan sabzavotlar birgalikda qaynatilgani uchundir. Dudlangan mahsulotlar shchiga o’ziga xos ta’m beradi. Mahsulotlar Suyakli dudlangan go’sht \u2013 650 g Oq karam \u2013 750 g Piyoz \u2013 200 g Sabzi \u2013 1 dona (100 g) Selderey ildizi […]<\/p>\n","protected":false},"author":1,"featured_media":67700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-67699","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\/67699","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=67699"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67699\/revisions"}],"predecessor-version":[{"id":67745,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/67699\/revisions\/67745"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/67700"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}