- naman alade - 900 Grams
- lu'u-lu'u - 2 st. spoons
- red lentils - 2 Art. spoons
- matsakaici na tsire-tsire - 2 guda
- matsakaici karas, sliced - 4-6 sassa
- matsakaici parsnip - 2 guda
- Freshly ƙasa baki barkono - 1 Don dandana
- wani reshe na thyme - 1 yanki
- fasin faski - 1 yanki
- dankalin turawa, sliced - 450 Grams
- kananan kabeji, zuwa kashi hudu - 1 yanki
- Leek - 1 Kayan
- yankakken sabon faski - 1 st. a spoonful
Kawo naman alade ka ajiye a babban tukunyar ruwa don rufe shi. Ku kawo a tafasa kuma ku cire kumfa mai kafa. Ƙara sha'ir alkama da lewatsun, kawo zuwa tafasa da kuma simmer na kimanin minti 25. Add albasa, karas, parsnips, barkono dandana, thyme da sprig na faski. Ku zo a sake sake tafasa, rage yawan zafin jiki da kuma tafasa don rabin sa'a. Ƙara dankali da kabeji, kawo shi a tafasa kuma tafasa sake har sai kayan lambu suna da taushi. Cikakke da 'ya'yan lewatsun za su riga sun laushi da wannan lokaci, kuma wasu naman alade su kasance a shirye. In ba haka ba, tafasa kadan kadan. Mintina biyar kafin broth ya shirya, ƙara yankakken leeks da faski fashi. Maimakon naman alade, ana iya amfani da sauran nama.
Ayyuka: 4-6