Sinadaran: 1 Boiled ko dafa abinci nono na kaza, ½ Canjen gwangwani ba tare da fata ba, 150 g perplovka, ½ ginse ganye, ½ wannan kwararan innabi, a ɗumi ganye, albasa 1 tafarnuwa, 2 ½8 l kaza broth, 1 tbsp. Cokali na kayan lambu mai, 1 peaperonchino, 1 furena, sara tare da kirfa ƙasa, ½ h. Spoons na gishiri na teku.
Hanyar dafa abinci: Ganyen innabi ya jiƙa a cikin ruwan sanyi, sannan kurkura kuma bushewa tare da tawul takarda. Perlovka wanke, bushe, zuba cikin zafi broth kuma dafa kadan. Albasa da tafarnuwa tsabtace kuma sosai sosai sara. A hot lambu mai a cikin kwanon rufi kuma toya albasa da tafarnuwa. Karas mai tsabta, rub a kan babban grater, ƙara a albasa tare da tafarnuwa da motsawa, soya. Lokacin da baka ya zama m, kayan marmari na gishiri, ƙara a crumpled ta hanyar hawa, kirfa, carnonation, haɗa komai. Almon Gwanannon sa a cikin kwanon rufi zuwa kayan lambu, Mix, dumi don dumama kuma cire daga wuta. Ruasted kayan lambu ƙara zuwa miya kuma dafa har sai da sha'ir ya shirya. Itatuwa a bar finely yanke kuma ƙara zuwa miya. Mint da Cilantage finel s sara sara. Lemon zest to grate a kan m grater, matsi 1 tbsp. Cokali ruwan lemun tsami. Yanka kaza. Clopled kaza nama, yankakken ganye (ɗan ƙaramin greener don barin), zest da lemun tsami da lemun tsami da lemun tsami ƙara da miya, gishiri, haɗi kuma kashe wuta. Zuba miya a cikin faranti kuma yayyafa sauran ganye.