- Sorrel (sabo ne ko daskararre) - 1 Don dandana
- Ruwa - 4 lita
- Kifi (wutsiya, ƙafa, kai) don broth - 1 Don dandana
- Albasa - 2 Pieces
- Dankali - 4 guda
- Peppercorns - 1 Don dandana
- Carrot - 2 guda
- Salt - 1 Don dandana
1. Daga kifi mai tsabta ya ɗauki wutsiya, ƙafa da kai. Dukkan wannan an sanya shi a cikin wani sauya kuma an zuba shi da ruwan sanyi. Sanya kwanon rufi a kan kuka. A kwanon rufi da kifaye, ƙara albasa mai tsaka, albasa mai tsami, ganye mai ganye da barkono barkono. Bari broth dafa. Lokacin da aka dafa shi, sai mu fitar da kayan lambu daga kwanon rufi, mu canza su zuwa farantin, kuma muyi su da cokali mai yatsa. Sa'an nan kuma mayar da su a cikin wani saucepan. Yanzu dole ne a tace broth. 2. Tsaftace albasarta da kuma yanke shi da kyau, kuma tsaftace karas da shafa shi a kan karamin grater. A cikin frying pan a cikin kayan lambu mai mu wuce. 3. Rinse dankali, kwasfa shi. Sa'an nan kuma yanke dankali a cikin guda. 4. Gyaran kayan lambu da yankakken dankali da aka sanya a tafasa. Cook har sai dafa shi dankali. Yanzu ƙara danra (zaka iya ƙara ƙananan ƙwayoyin kifi). Game da minti 10 har yanzu muna dafa. Add a nan bay ganye da barkono barkono. Akalla minti talatin, bari mu daga. 5. Sa'an nan kuma mu sanya miyan a kan faranti, kuma za mu iya hidima a teburin. Bon sha'awa.
Ayyuka: 8