- Sorrel - 300-400 Grams
- Abincin - 300 Grams
- Dankali - 300 Grams
- Bow - 1 yanki
- Carrot - 1 yanki
- Boiled qwai - 3 guda
- Kabeji - 300 Grams
- Salt - 0,5 st. spoons (dandana)
- Dill ganye, faski - 50 grams
- Ruwa - 2 lita
- Man kayan lambu - 1 st. a spoonful
Cika nama tare da ruwa da kuma dafa broth. Idan kana so ya dafa sauri - yanke nama a karami. Muna tsaftace dankali. Yanke a cikin cubes, straws - yadda kake so. Shinkle da kabeji. Ni kawai Beijing. Ana dafa shi sauri fiye da fari. Mun tsabtace karas da albasa. Mun shafa karas a kan wani sutura, yankakken albasa. A ɗan ɗanya cikin kayan lambu mai karas da albasa. A cikin saucepan tare da broth mun saka dankali, kuma a cikin minti 10 - kabeji. Ƙara karas da albasa albasa zuwa borsch. Mun yanke suturar rinsed kuma aika shi a cikin kwanon rufi. Solim, barkono. Bari mu yi mintina na mintina 5. Mun yanke albarkatun nama a cikin cubes, yankakken ganye kuma aika su duka cikin tukunya na borsch. Anyi! Lokaci ke nan da tebur!
Ayyuka: 5-6