- Alade - 0.5 Kilogram
- Albasa - 250 Grams
- Karas - 400 Grams
- Gwoza - 300 Grams
- Dankali - 300 Grams
- Kabeji - 200 Grams
- Tumatir - 100 Grams
- Man kayan lambu - Don dandana
- Vinegar - Don dandana
- Salt, faski - To dandana
1. Saka nama mai wanke a cikin saucepan kuma cika shi da ruwa. Lokacin da ruwa ya bugu, cire kumfa kuma rage zafi. Sanya dukan yankakken albasa da karas a cikin kwanon rufi. Tafasa broth 2 hours. 2. Wanke da tsaftace kayan lambu. Yanke albasa a cikin rabin zobba. Beetroot da karas grate akan babban grater. A cikin kwanon frying, zafi man da kuma sanya albasa da farko, to, karas da kuma, amma amma ba kadan ba, beets. Don kiyaye gwargwadon riƙe da launi, zuba a cikin fashewa daya spoonful na tebur vinegar. Lokacin da kayan lambu suna soyayyen, ƙara tumatir. 3. Kawo dankali ka yanke cikin kananan cubes. 4. Ciyar da kabeji tare da madauri. 5. Cire nama mai dafa daga broth kuma a yanka a cikin guda. Yarda da kwan fitila. Yanke da karas cikin yanka. 6. Sanya shiryeccen dankali a cikin broth. Lokacin da dankali ke tafasa don kimanin minti 10, ƙara hawan. A nan kuma sanya yankakken kabeji, yankakken nama, karas da faski. Kashe zafi kuma bari borsch jiko.
Ayyuka: 6-8