Maraq kalluunka caleenta jejebiya ama polevka z jatrove jelove waa jaceyl jecel ka hor intaan la weyneyn oo digaag ama dubeyaal shimbiro leh burcada rootiga iyo kaabajka cas ee gaduudan.
Beerka ugu wanaagsan ee loo isticmaalo buraashka waa beerka kubka cawska, maxaa yeelay waa jilicsanaanta ugu yar ee feeraha.
Waxa aad u Baahantahay
- Wixii Shirkadda:
- 2 rodol oo lafo beelka hilibka lo'da ah (ama 1 xabo hilibka lo'da ama hilibka kale maraq)
- 1 basal oo waaweyn (jar jartey)
- 2 karootada waaweyn (diirran)
- 1 qaado oo tufaax ah
- 1 roodhida
- 1 qaado oo cusbo ah (ama dhadhan)
- 1/4 shaaha basbaas (ama dhadhamin)
- Salt iyo basbaaska madow si ay u dhadhamaan
- Wixii Sumada Beerka:
- 1 rodol duufaan ah (lafdhabarka iyo xididdada laga saaro, iyo dhulka laba jeer)
- 1 ukun weyn
- 1/2 dhoobo toon ah (daadi)
- 1 qaado oo cusbo ah (ama dhadhan)
- 1/4 shaaha basbaas (ama dhadhamin)
- 1 1 koob oo ah xakamaynta cuntada (ka badan ama ka yar)
- Ikhtiyaari: caanaha furan (haddii aad u dheer)
Sida loo sameeyo
Samee shaaha
- Duufaan weyn, ku rid lafaha qoorta ee hilibka lo'da, basasha, karootada oo dhan, yaanyo yaanyo, xajmiga cawska, iyo 6 koob oo biyo ah.
- Karso ilaa hilibka jilicsan. Cadaadiska, keydinta maraq. Ku noqo maraq si duufaanka ah oo u habeey cunnooyinka xilli milix iyo basbaas.
Samee Sumeynta
- In baaquli weyn, isku dar beerka beerta, ukunta, toon, milix iyo basbaas ay u dhadhamiyaan, iyo haraaga macmacaanka, la qaboojinta caano haddii aad u qaro badan.
- Kala soocaan kubadaha dhuxusha. Soo qaado maraq ku karkarin iyo dhoobo dhoobo. Dib u soo celi kariimka, yareeyso kuleylka hooseeya kuna walaaq qayb ahaan 15 daqiiqo.
- Inkasta oo bur saliidku ay cunayaan, hilibka lafaha googooyo gogo 'qaniinyo qani ah iyo jarjariga iyo karboorka googooyo qaniinyo ah.
- Marka burka la kariyo, soo celi hilibka iyo khudradda maraqa, haddii la rabo, laakiin badi maraqa dhuxusha ee Czech ayaa leh muuqaal maraq cad.