- dej - 2.5 liv
- qos yaj ywm - 4 pieces
- cabbage - 200 grams
- parsley thiab dill zaub - Mus saj
- qej - 1 hniav
- zaub roj - 5 st. diav
- Ntsev thiab kua txob - Mus saj
- beet - 1 piece (ci)
- carrots - 1 piece (ci)
- noob - 1 thooj (roast)
- Bulgarian kua txob - 1 piece (ci)
- lws suav - 3-4 pieces (los yog 2-3 tablespoons ntawm lws suav muab tshuaj txhuam) roast)
Kev npaj: Qos yaj ywm, Bulgarian kua txob thiab carrots txiav rau hauv cubes. Finely chop lub cabbage. Txiav lub beets mus rau hauv nyias ib daim hlab. Grind lub dos thiab zaub. Loj rubbed txiv lws suav thiab muab pov tseg ntawm daim tawv nqaij. Npaj lub ncuav. Sov lub roj zaub hauv ib lub lauj kaub. Ntxiv lub beets thiab Fry rau 4 feeb. Ntxiv dos thiab kib 1 feeb. Ntxiv cov carrots thiab kib rau 4 feeb. Ntxiv cov kua txob Bulgarian thiab kib 1 feeb. Ntxiv lws suav muab tshuaj txhuam, do thiab simmer rau 5 feeb. Ntxiv 1 khob dej kub los yog kua zaub, npog thiab ua kom kub tsawg tshaj 10 feeb. Nyob rau hauv ib saucepan coj lub salted dej mus rau ib tug boil thiab ntxiv qos yaj ywm. Noj rau 10 feeb, ces ntxiv cabbage thiab noj rau 5 feeb. Ntxiv lub ci thiab ua noj rau 2-3 feeb. Lub caij nrog ntsev thiab kua txob yog tsim nyog. Ntxiv zaub thiab tws qej. Tig lub cua sov thiab tawm hauv cov kua zaub mus rau hauv qab ntawm lub hau rau 15 feeb.
Kev Pabcuam: 6