- Kyakkyawan kabeji - 300 Grams
- Gurasa - 4-5 Gilashin
- Kefir - 1 Glass
- Kwan fitila - 2 guda
- Man kayan lambu - 6-8 Art. spoons
- Salt - - Don dandana
- Pepper - - Don dandana
- Spices - - Don dandana
- Soda - 0.5 teaspoons
1. Na farko mun shirya cika. Dice da albasarta. 2. Yanke albasa yankakken a cikin man fetur a kan matsanancin zafi. Lokacin da ya zama zinari - zabi a kan farantin raga. Ƙara karin man shanu da kuma saute saurakraut mai sauƙi. Idan akwai babban, yanke shi da wuka kafin frying. 3. Game da uku na albasa ƙara zuwa kabeji, Mix, barkono. 4. Bari mu ɗauki kullu. Mix da gishiri, marar sanyi kefir, 0.5 teaspoons na soda. A hankali ƙara gari, motsawa kullum. 5. A lokacin da kullu ya yi haske, sanya shi a kan teburin. Kullu ya kamata ba tsaya a hannunka ba, kuma wannan shine "kayyade" ta gari. Yanke sashin sintimita biyu daga kullu kuma a yanka shi cikin cubes. 6. Gungura cikin kwandon a cikin gari, mirgine tare da tsintsin itace, sanya cokali cikin ciki kuma a cika cika gefuna. 7. Kashe wajiyayyen dafa a cikin ruwan da aka yi da salted, bayan tafasa don kimanin minti 7. 8. Ka je teburin tare da sauran albasarta da kirim mai tsami. Bon sha'awa!
Ayyuka: 2-3