{"id":68430,"date":"2026-10-06T07:05:57","date_gmt":"2026-10-06T04:05:57","guid":{"rendered":"https:\/\/retsept.food\/?p=68430"},"modified":"2026-10-06T07:06:11","modified_gmt":"2026-10-06T04:06:11","slug":"salat-valdorf-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=68430","title":{"rendered":"\u00abValdorf\u00bb salati — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

4<\/b> porsiya, har biri 370<\/b> kkal<\/i>2<\/b> soat 20<\/b> daqiqa (sizning 20<\/b> daqiqangiz) <\/p>\n

Asl \u00abValdorf\u00bb salati, aytishlaricha, birinchi marta 19-asr oxirida shu nomdagi amerikalik mehmonxona restoranida taqdim etilgan. Selderey poyalari, olma, yong’oq va uzumdan tayyorlangan salat — yengil, yangi, yoqimli.<\/p>\n

Mahsulotlar <\/p>\n

<\/b>(4 porsiyaga) poyali selderey<\/p>\n

200 g nordon-shirin olma (qizil)<\/p>\n

200 g yong’oq<\/p>\n

100 g qizil uzum, danaksiz (afzal)<\/p>\n

100 g mayonez<\/p>\n

100 g smetana<\/p>\n

80-100 g yoki qaymoq<\/p>\n

80-100 g limon sharbati (2-3 osh qoshiq yoki ta’bga ko’ra)<\/p>\n

40-50 g salat barglari (berish uchun)<\/p>\n

30-50 g tuz (xohishga ko’ra)<\/p>\n

ta’bga ko’ra <\/p>\n

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

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

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

\u00abValdorf\u00bb salatini qanday tayyorlash mumkin: Selderey poyalarini ustki qattiq tolalaridan tozalang.<\/p>\n

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

Seldereyni mayda kubiklar shaklida to’g’rang.<\/p>\n

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

Olmalarni, agar kerak bo’lsa, po’stidan tozalang. (Yupqa po’stini tozalamasa ham bo’ladi, ayniqsa olma mavsumida.)<\/p>\n

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

Olmalarni o’rtasidan tozalab, mayda kubiklar shaklida to’g’rang.<\/p>\n

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

Agar olmalar qizil bo’lsa, salat ancha chiroyli bo’ladi. Bir nechta olma bo’lagini bezash uchun qoldiring. To’g’ralgan olmalarga yangi siqilgan limon sharbatining bir qismini seping va aralashtiring (olmalar qoraymasligi uchun).<\/p>\n

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

Agar vaqt va xohish bo’lsa, yong’oqlarni quruq tovada quritish juda yaxshi — o’rtacha olovda, vaqti-vaqti bilan aralashtirib, bir necha daqiqa (kuyib ketmasligi uchun tatib ko’ring).<\/p>\n

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

Yong’oqlarni juda mayda bo’lmagan holda chopib tashlang (bezash uchun bir-ikkita butun mag’izini qoldiring).<\/p>\n

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

Uzum donalarini ikkiga bo’ling (uzum bilan salat ancha qiziqarli bo’ladi).<\/p>\n

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

Mayonezni smetana (yoki qaymoq) bilan qo’shing.<\/p>\n

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

Limon sharbatini qo’shing va sousni aralashtiring.<\/p>\n

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

Salatning barcha masalliqlarini birlashtiring.<\/p>\n

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

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

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

Tayyorlangan sousni qo’shing, hammasini ehtiyotkorlik bilan aralashtiring.<\/p>\n

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

\u00abValdorf\u00bb salatini muzlatgichda bir necha soatga qoldiring, u o’z holiga kelishi uchun (kamida bir soat).<\/p>\n

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

\u00abValdorf\u00bb salatini yashil salat barglarida taqdim eting.<\/p>\n

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

Yong’oqlar va olma bo’laklari bilan bezang. 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 porsiya, har biri 370 kkal2 soat 20 daqiqa (sizning 20 daqiqangiz) Asl \u00abValdorf\u00bb salati, aytishlaricha, birinchi marta 19-asr oxirida shu nomdagi amerikalik mehmonxona restoranida taqdim etilgan. Selderey poyalari, olma, yong’oq va uzumdan tayyorlangan salat — yengil, yangi, yoqimli. Mahsulotlar (4 porsiyaga) poyali selderey 200 g […]<\/p>\n","protected":false},"author":1,"featured_media":68431,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-68430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amerika_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68430","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=68430"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68430\/revisions"}],"predecessor-version":[{"id":68521,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/68430\/revisions\/68521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/68431"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}