- Kwan fitila - 1 yanki
- Carrot - 1 yanki
- Kabeji - 300 Grams
- Dankali - 3 guda
- Beans - 100 Gira
- Gwoza - 1 Kayan
- Bulgarian barkono - 1 yanki
- Masarautar - 200 Gira
- Tumatir - 2 guda
- Tafarnuwa - 3 Hutu
- Salt, barkono - - Don dandana
- Faski - - Don dandana
- Bay Leaf - 3 Pieces
Shirya sinadaran. Wake da yawa a cikin ruwa, zuba ruwa, sanya wake a cikin babban saucepan, ƙara ruwa (game da lita 3) da kuma dafa har sai wake ya shirya. Kwasfa albasa da kuma finely sara. Karas da tsabta da kuma rub a kan matsakaicin matsakaici. Yanke karamin kwari na barkono. Kwasfa dankali kuma a yanka a kananan cubes. Kwasfa da gishiri, gwaninta a matsakaici. Shred kabeji. Yanke kananan faranti cikin namomin kaza. Tumatir kwasfa da grate. Finely sara faski. Raƙa kwanon frying da man fetur, soyayyen albasa don minti 2-3 a kan matsakaiciyar zafi. Ƙara karas ɗin kuma wuce tare don karin minti 3-4. Add albasa da karas zuwa miya. Akwai kuma ƙara dankali. Cook na minti 10. Sa'an nan kuma ƙara kabeji da barkono barkono zuwa kwanon rufi. Beet soya ɗauka da sauƙi a cikin kayan lambu mai. Bayan kabeji, ƙara beets zuwa kwanon rufi, da gishiri, barkono da ganye. Cook don 5-7 minti. Yanke namomin kaza da sauƙi da man fetur. Ƙara ƙwayar namomin kaza zuwa borsch. Ƙara tumatir a kwanon rufi, dafa don minti 10. Bayan minti 10, kuyi tafarnuwa a cikin kwanon rufi. Ƙara faski, cire borsch daga wuta kuma ya bari ya tsaya a karkashin murfin don minti 10-20. Borsch yana shirye!
Ayyuka: 10