- ruwa - 1,25 lita
- kwararan fitila - 4-6
- Leek - 1 Kayan
- faski - 1 Kayan
- seleri - 1 Kayan
- Dill - 1 st. a spoonful
- Peas of black barkono - 4-6 guda
- gishiri - 1 teaspoon
Chowderings a cikin tsohon zamanin da aka dauke da farko zafi yi jita-jita, mafi yawa kayan lambu broths. Sabanin soups a kan bishiyoyin nama, dalilin miyan shine yawancin ruwa da kayan marmari. A cikin miya, yawanci daya yana samar da kayan lambu, sunan wanda ake kira sunan miya, misali, albasa, dankalin turawa, repjanaya, rutabaga, lentil, da dai sauransu. Don miya yakan amfani da kayan lambu mai daushi, wanda aka dafa shi da sauri kuma ya ba da miyan abincin dandano da dandano. Sauran abincin da aka rage a cikin miya ya kamata inuwa da dandano kayan abinci na musamman sannan ya kawo haske a jikinsa. Al'amarin miya ne mai dadi da haske. A cikin hunturu, an yi amfani da miyan albasa mai zafi, kuma a lokacin rani - sanyi. Shiri: Zuba a cikin babban ruwa mai ruwan sanyi kuma ya kawo tafasa. Finely sara da faski da seleri. Da zaran ruwan ya bugu, ƙara tushen zuwa kwanon rufi. Gashi da albasarta da leeks, sanya su a cikin kwano da kuma rub da gishiri. Ƙara muryar albasa zuwa miya. Ƙara da peppercorns baƙar fata. Lokacin da broth ya zama kore, ƙara gishiri don dandana, yankakken Dill kuma dafa na minti 3. Kashe wuta, ba da damar miya su tsaya a karkashin murfin na mintina 5, sa'annan ku zuba cikin faranti kuma ku bauta wa nan da nan.
Ayyuka: 4