- Dried namomin kaza - 50 Grams
- Gwoza - 1 Kayan
- Bow - 1 yanki
- Dankali - 2 guda
- Carrot - 1 yanki
- Man kayan lambu - Don dandana (don frying)
- Manna tumatir - 2 abubuwa. spoons
- Kabeji sabo ne, kai - 1/4 Kayan
- Salt, barkono, leaf leaf, tafarnuwa - To dandana
1. Kafin, wanke namomin kaza. Yawancin lokaci daga soak don dukan dare. Wanke da kuma tsaftace dukkan kayan lambu. Gwoza a yanka a cikin tube, karas da beets, kuma a yanka a cikin tube. Yanke dankali cikin kananan cubes. Yanke albasa a cikin rabin zobba. Yanke kabeji a kananan yanka. 2. Zuba ruwan da saucepan tare da ruwa zuwa tafasa. Ruwa zai bukaci 3.5 lita. Daga namomin kaza zuba ruwa kuma saka su cikin saucepan. Ƙara gishiri da kuma dafa namomin kaza kan zafi. 3. Naman kaza dafa shi har sai da taushi. Yanzu zaka iya ƙara dankali. Bayan minti 10, ƙara kabeji da tafasa don minti 10. 4. Shirya gurasar kayan lambu. Don wannan, soyayyen albasa da karas a cikin wani kayan lambu mai warmed da kuma saka a cikin miya. 5. Cunkuda gwoza a cikin kwanon rufi na ɗan gajeren lokaci. Add tumatir manna, soya dan kadan kuma ƙara kadan ruwa. Stew beets na mintina 15. Sanya beetroot da tumatir a cikin borsch. Add bay ganye, gishiri, barkono, tafarnuwa da ganye. Bayan minti 10 za'a iya kashewa kuma a bar shi daga.
Ayyuka: 8