- Broccoli - 400 Grams
- Bulgarian kua txob - 100 grams
- Carrots - 150 Grams
- Zaub roj - 3 yam khoom. diav
- Dill (nras) - 1 Daim
- Coriander (hauv av) - 1/2 Art. diav
- Vinegar - 50 milliliters
- Ntsev - 1 1/3 Teaspoons
- Kua txob - 1/3 Teaspoons
- Qij - 3 Cov hniav
- Qab Zib - 1 teaspoon
- Av liab kua txob - 1/3 Teaspoons
Daim ntawv qhia rau zaub cob pob hauv Kauslim: 1. Ua ntej yaug broccoli cabbage thiab faib nws mus rau hauv inflorescences. 2. Tso dej yaug thiab tev cov kua txob Bulgarian, qej thiab carrots. 3. Ntsev dej rau hauv saucepan. Tom ntej cabbage yuav tsum tau muab tso rau hauv ib lub lauj kaub ntawm boiling dej, noj nws rau 3-5 feeb. 4. Grate carrots on ib grater, chop lub zaub ntawm dill, txiav cov peppers mus rau hauv nyias ib nrab-ib ncig. Qij pub los ntawm cov xovxwm. 5. Peb rhaub lub zaub qhwv rau hauv ib lub tais, muab cov kua txob qab zib, dill, qej, carrots. Tag nrho cov no yuav tsum tau ntxiv, ntxiv qab zib, xim av dub thiab xim liab, coriander. 6. Ces peb hliv cov zaub xam lav nrog cov roj vinegar thiab zaub roj. Yog hais tias xav, raisins yuav ntxiv rau lub zaub xam lav. Kuv qhia koj kom cia zaub mov rau ob peb teev. Bon appetit!
Kev Pabcuam: 4-6