Buuxi mushaharka cusub waa mid ka mid ah waxyaabaha ugu caansan ee pierogi iyo naleśniki Polish, kan danbe waxaa loo yaqaana blintzes ama kalluunka Ingiriis ah.
Sababtoo ah kuwani waa khudradda, waxay noqon lahaayeen kuwo ku habboon cunnooyinka cunnooyinka Lenten ama for wigilia , oo sidoo kale loo yaqaanno cashuurta kirismaska.
Ku dar halkan waa qaacidada cajiinka pierogi.
Waxa aad u Baahantahay
- Buuxinta Musoolka:
- 3 boqoshaada koobabka (cusub, la jarjarey)
- 2 basasha waaweyn (jar jartey jarjar)
- 4 qaado oo sabdo ah (ama ka badan)
- 4 qaado miisaanka qashinka (quruxda qalalan, ama ka badan)
- Ikhtiyaari: milix iyo basbaas ay u dhadhamiyaan
- Wixii Pierogi Baako:
- 2 ukun weyn
- 5 qaado oo labeen dhanaan ah
- 3 qaado oo saliid ah (qudaar)
- 1 qaado oo milix ah
- 3/4 koob biyo ah (digaag)
- 4 koob oo bur ah (oo dhan)
Sida loo sameeyo
Samee Buuxinta
- In skillet weyn, boqoshaada sauté iyo basasha ee subagga ilaa hindisada.
- Ka qaad kuleylka iyo qabow.
- Ku dar burooyinka kala ah, milix, iyo basbaas, si fiican isku qas. Isticmaal isla markiiba.
Samee Pierogi Baasto
- In baaquli weyn, isku daraan ukunta, 5 qaado oo saliid labeen dhanaan, cusbo, iyo maraq digaag ilaa si fiican isku dhafan.
- Ku dar burka oo ku cajiifi gacanta ama qasacadaysan ilaa inta uu cajiinka yahay mid sahlan. Ku duub balaastiig oo ku naso ugu yaraan 10 daqiiqo.
Buuxi kari
- Isticmaal qashinka 1 1/2-inch coop, raac talaabooyinkan si aad u rogrogiso, gooyo, buuxiso, oo aad u kariso pierogi .
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 261 |
| Total Fat | 16 g |
| Fatuurad la ruxay | 8 g |
| Fat | 5 g |
| Kolestarool | 177mg |
| Sodium | 638 mg |
| Carbohydrateska | 21 g |
| Fiber diirran | 3 g |
| Protein | 10 g |