Uzbek lamb soup with noodles - general principles of preparation
It’s really nice to have a rich and flavorful soup for lunch.
In the Uzbek home kitchen, this dish is held in high esteem. Although more often soups are prepared in the fall or winter, when you need to warm up. After all, Uzbek soup is cooked on a wood-burning stove in a cauldron, insulating the entire house.
In our conditions, a cauldron can be replaced by a pan with a thick bottom.
Preparation of Uzbek lamb soup, as a rule, begins by frying vegetables. That is, the usual meat broth for us is not cooked, into which carrots, onions and other ingredients are gradually loaded. On the contrary, water is added to the roasted vegetables. The hostess decides how much to pour in. Likewise, it determines the ingredients and their quantity.
Onions, carrots, potatoes, bell peppers, tomatoes, and garlic are added to both lamb soup and noodle soup.
Often the dish includes mung beans - small green beans. Before cooking, they need to be laid out on a dish in one layer and filled with water. After soaking, be sure to remove any hard grains.
All vegetables are chopped very finely and thrown into the cauldron one by one.
The meat is also cut into small cubes and fried.
A special feature of preparing Uzbek soup is that it needs to be stirred almost constantly so that the vegetables do not burn to the bottom of the cauldron.
Ginger is also added to the dish. It gives a special aroma, rich and exciting.
Among the spices, cumin, savory, pepper and paprika, basil, and barberry berries are held in high esteem. The taste of the dish is decorated with fresh cilantro and parsley.
The soup is often seasoned with garlic mashed with salt and a fermented milk product called katyk. It can be successfully replaced with natural yogurt or kefir.
Uzbek noodle soup always includes long noodles or spaghetti. Add it to the dish at the very end of cooking.
1. Uzbek lamb soup with mung bean
A large number of vegetables, rice and green beans - all these ingredients together create a hearty and rich soup. Spices and seasonings add an attractive and pleasant aroma to the dish.
Ingredients:
300 g lamb.
Three tbsp. spoons of masha.
50 g ginger.
Three garlic cloves.
Carrot.
Bell pepper.
Two tomatoes.
Two potatoes.
Bulb.
Art. spoon of tomato paste.
Two teaspoons of Sichuan pepper (huadze).
A pinch of cumin.
One teaspoon of chili pepper.
Two teaspoons of paprika.
Two tbsp. spoons of natural yogurt.
Cooking method:
Cut all vegetables into equal cubes.
Chop the ginger and 2/3 of the garlic into smaller pieces.
Chop the lamb.
Pour oil into the frying pan. While it is not too hot, add the Szechuan pepper. Fry it for a minute and remove with a slotted spoon.
Add garlic and ginger. Then add meat. Fry and stir constantly.
After three minutes, add the onion and salt.
After the onion has become soft, add carrots, cumin and tomato paste.
After a minute, add the tomatoes. Add chili pepper and paprika.
Add a glass of cold water, then add the same amount.
Let the broth simmer for a few minutes and add the mung beans. Next add potatoes and bell pepper. The soup is simmered until the green beans are done.
Crush a clove of garlic, add a little salt and grind with a knife. Mix with yogurt. Place in a bowl of soup.
2. Uzbek lamb soup with turnips
A very popular soup in northern Uzbekistan. The dish is universal, because it can be served for lunch and enjoyed in the morning or evening.
Ingredients:
0.400 kg lean lamb.
Two onions.
Three carrots.
Three potatoes.
Two tomatoes.
0.100 kg rice.
Four cloves of garlic.
60 grams of salad oil.
Art. spoon of soy sauce.
Capsicum bitter pepper.
Cooking method:
Heat oil in a cauldron.
Cut the onion into half rings, carrots, potatoes, tomatoes and turnips into small cubes.
Crush the garlic with a knife and chop additionally.
Cut the lamb into as small pieces as possible.
Place 1/3 of the onion in the cauldron. Fry it until golden brown and add garlic.
After a minute, pour the meat into the cauldron. Add the rest of the onions and soy sauce. Fry for seven minutes.
Pour carrots into the cauldron, and after a minute - turnips, then tomatoes. Fry until half cooked.
Add potatoes and fry them on all sides.
Add one and a half liters of water. When it boils, add salt to the soup and add the whole capsicum.
Carefully remove the foam. Leave to simmer over low heat for about twenty minutes.
Add rice. When it was cooked, the preparation of the Uzbek soup was over.
3. Uzbek lamb soup “Two in one”
The soup is called leisurely because it is cooked over very low heat. You need to make sure it doesn't start to boil.
Preparing such an Uzbek soup will help the housewife save time. After all, it replaces both the first and second courses. Potatoes and meat are poured into a shallow plate, and broth with the rest of the vegetables into a deep plate.
Ingredients:
450 g lamb with fat.
Two onions and carrots.
Sweet onion.
Three medium tomatoes.
Two bell peppers.
Four potatoes.
Three chili peppers.
One teaspoon of coriander seeds.
A teaspoon of basil and garden savory.
Cooking method:
Cut two onions into rings and divide into feathers. Chop carrots and tomatoes into medium rings.
Peel the bell pepper from seeds and cut into half rings.
Cut the lamb into medium pieces. Pour into a cauldron with cold water and bring to a boil. Remove the foam.
Add the onion, and after a minute add the carrots.
Add chili peppers to the soup.
Mash the coriander seeds in your palms and throw them into the cauldron.
Add tomatoes and bell peppers.
Coarsely chop the potatoes and add to the soup. Let it cook for about twenty-five minutes.
Add basil and savory.
Cut the sweet onion into rings. Add it to the bowl and after about seven minutes turn off the fully prepared Uzbek soup. Carefully remove the chili pepper.
4. Uzbek noodle soup with meat and vegetables
A rich and appetizing soup with a pleasant aroma of roasted vegetables and spices will decorate and diversify your diet. It will successfully replace the already slightly boring usual soups.
Ingredients:
0.3 kg beef.
0.1 kg long noodles or spaghetti.
Carrot.
Two onions.
Three potatoes.
Four tbsp. spoons of masha.
Three green onions.
½ teaspoon of paprika and black pepper.
A pinch of cumin.
Cooking method:
Cut the onions and potatoes into small pieces.
Grind the carrots using a medium grater.
Fry the onion until golden brown.
Chop the meat, add to the cauldron and fry.
Add the carrots and cook until they release their juice.
Add potatoes and spices. Fry for at least five minutes with constant stirring.
When the potatoes are fried, add the mung beans. Pour in about two liters of water. Cook for about forty minutes until the mung beans begin to burst.
Add chopped green onions. Add salt to the soup. Add noodles. Cook for another twelve minutes.
Let the Uzbek noodle soup brew for a few minutes. Then you can pour it into beautiful deep plates.
5. Uzbek noodle soup with white wine
The soup should be eaten fresh, hot, enjoying its pleasant aroma and rich taste.
Ingredients:
0.35 kg beef.
0.100 kg noodles.
Bulb.
A clove of garlic.
A piece of ginger (2 cm).
0.125 kg white cabbage.
Art. a spoonful of dry white wine.
Art. spoon of soy sauce.
½ teaspoon each of red and black pepper, nutmeg, cloves.
Half st. spoons of sugar.
Art. spoon of vinegar.
A bunch of cilantro.
Sunflower oil.
Cooking method:
Cut the beef into medium strips and cook the broth. Remove the meat and fry over medium heat. Add some salt. Transfer the meat pieces to a paper towel to drain the oil.
Make a cut on the top of the tomato. Pour hot water and remove the skin.
Cut the tomato into several parts and completely remove the seeds. Cut the remaining solid part into small pieces.
Chop the onion. Chop the garlic.
Peel the ginger and grate it coarsely.
Cut the cabbage into strips.
Add onion, garlic, grated ginger, and tomato alternately into the boiling broth.
Pour in wine and soy sauce. Add spices and sugar.
Pour in vinegar and mix everything.
Leave to cook for five minutes.
Add noodles and chopped cabbage. After three minutes, add the fried beef. Mix. Cook for about fifteen minutes
Chop fresh cilantro. Add it to the cauldron with Uzbek noodle soup a minute before the end of cooking.
Uzbek lamb soup with noodles - tricks and useful tips
The lamb should be young, light-colored, and have white, firm fat.
You should not refreeze it - this will worsen the taste of the finished soup.
The meat should be cut as small as possible. This way it gives off more of its flavor and cooks faster.
There should not be an ounce of foam left in the cauldron. Therefore, it must be removed with a slotted spoon.
Bay leaves are not used during the cooking process. It is replaced by basil and garden savory.
The hot pepper must be without the slightest damage, otherwise the soup will be impossible to eat.
Chapter:
UZBEK CUISINE. Recipes of Uzbek dishes
Wonderful dishes for the daily and holiday table
This section will help make your table varied, tasty and attractive.
Here, in the selection of national recipes, the quality of the dishes and the convenience of their preparation were taken into account.
For all the wealth of national cuisines of the world, see the relevant sections
9th page of the section
Soups are prepared with or without frying - in meat, bone, and in some places (Khorezm, Karakalpakstan) - fish broth.
Soups can be made from vegetables alone. Sometimes broths are used for soups, which are left over when preparing main courses and cold appetizers.
Soups seasoned with fresh or sour milk are widespread.
Vegetables used include potatoes, carrots, tomatoes, cabbage, onions, turnips, etc. Bell peppers are also used.
The soup is cooked with rice, millet, mung bean, beans, peas, corn, dzhugara, wheat flour, pasta, noodles, etc.
Soups are also prepared from all varieties of pumpkin.
Most soups made from the listed products are hot. In Uzbekistan, a cold soup - chalop - made from vegetables and sour milk is also known.
Some soups, for example, katykli guja oshi (white dzhugara soup with sour milk), shirkovak (milk soup with pumpkin) and shirkhurda (milk rice soup), do not lose their taste even when cold and therefore are enjoyed with pleasure in the summer.
The favorite soups of the population of Uzbekistan are shurpa and mastava.
The method of preparing mastava is very similar to preparing pilaf and that is why people call this dish “suyuk osh” “liquid pilaf”. Mastava, like many other soups, is prepared not only for lunch and dinner, but also for breakfast.
This section gives a recipe, for example, atala, which includes white flour, butter, fat tail fat, milk, sugar, and in some cases vanillin.
Recipes for umach and pieva are also given in a slightly modified form.
Uzbek soups also include ogiz (curdled colostrum) and kurtoba (a dish made from kurt, ground with water to a mushy state). Perhaps these dishes were created by a population engaged in cattle breeding.
Ogiz is prepared from the milk of a newly calved cow. It is known that the milk of such a cow is not consumed for food for a week. Therefore, the milk accumulated over the week is boiled together with spices, and this dish is called ogiz.
Kurtoba contains suzma, kurt, butter and other animal products. This dish is prepared mostly in winter.
Guja oshi (jugara soup) is also gradually falling out of use, as it takes a long time to prepare. Dzhugara must be crushed in a mortar until the husks separate, then boiled.
The food industry produces semi-finished products from wheat, corn, white sugar and other grains. Recipes for Dzhugara soup and Erma soup are adapted to such semi-finished products.
The range of Uzbek soups is constantly updated with new types; An example is “dolma shurpa” - soup with stuffed bell peppers. Recently, this dish has become widespread among the population.
The preparation of products for different types of soups is different. For soups with frying, meat and vegetables are cut into small pieces; for soups without frying, the products are added whole or in pieces.
To give the soup a sharper taste, frying, in addition to spices, is also seasoned with tomatoes, bell peppers, tomato (paste, shore, sauce), and soups without frying are seasoned with sour milk.
All soups, except dairy ones, are seasoned with spices: capsicum or ground black or red pepper.
Zarchava, cumin and barberry are used only for some soups.
Among the greens, kashnich (cilantro greens), dill, raikhan, jambil, and bay leaf are widely used.
For 500 g of meat - 500 g of potatoes, 400 g of carrots, 5-6 onions, 4-5 tomatoes, bay leaf, 1-2 pods of red pepper, 1/2 bunch of cilantro and 1 teaspoon of black pepper.
Place the lamb (breast and rib) in a saucepan, add a little lard, cover with cold water and cook. Do not remove the foam, as it will disappear on its own as soon as the chopped onion is added.
Then add peeled whole carrots, sliced tomatoes, salt and spices along with the onions.
Cook for 20 minutes over low heat. Then add the peeled whole potatoes, reduce the heat and continue cooking.
Once the potatoes are cooked, remove the soup from the heat.
3-4 minutes before serving, add chopped cilantro to the soup and stir several times.
Remove the meat from the cauldron, place on a large dish, cut into pieces, garnish with carrots and potatoes cooked in the soup, and sprinkle with black pepper.
Pour half a bowl of soup, sprinkle with black pepper.
Serve the soup with patyr (a thin flatbread made from unleavened dough) or stale flatbreads.
For 500 g of meat (lamb loin, bones with bone fat and pulp) - 500 g turnips, 2-3 carrots and potatoes, 3 tomatoes, 3-4 onions, 1 red and 1 bell pepper, bay leaf, 1 teaspoon "black pepper, sizzling on the tip of a knife.
Place a whole piece of meat into a saucepan, add water and place on low heat.
Peel the turnips, cut them crosswise into pieces and cover with water.
Peel the carrots and cut into 2 cm thick slices.
Place carrots and turnips in boiling soup.
At the same time add finely chopped onion, bell pepper, tomatoes, salt and spices.
Cook for 1 hour over low heat.
Then add the potatoes, cut into pieces.
Zarchava is added to taste.
When the potatoes are ready, remove the soup from the heat.
Remove the meat, place it on a large dish, chop it, and add the vegetables that were boiled in the soup.
Pour the soup into cassas, sprinkle with cilantro and black pepper.
You can serve the soup with stale flatbread or chalpak (thin flatbread fried in oil).
For 500 g of meat - 3-4 onions, 2-3 tomatoes, 2 carrots, 1.5 cups of peas, bay leaf, several black peppercorns, 1/2 bunch of dill. Salt - to taste.
The day before preparing the soup, soak sorted and well-washed local peas in water.
Cut the lamb or beef into small pieces, chop the bones so that the fat is released well during cooking, put everything in a bowl, as well as the soaked peas, add cold water and cook for 1 hour over low heat.
Add finely chopped onions, tomatoes, diced carrots to the boiling broth and continue cooking for 15-20 minutes.
Add bay leaf and black peppercorns.
Just before serving, add salt.
Pour the soup into bowls and sprinkle with finely chopped dill.
For 500 g of meat - 2-3 potatoes, 2 carrots, 200 g pasta, 1 onion, 2 tomatoes, 50 g butter (for frying), bay leaf, 1 red pepper, 1/2 bunch of herbs (dill, cilantro or green onions).
Cut the prepared beef or lamb into small pieces, put in a saucepan, add water and put on fire.
When it boils, remove the foam, add diced carrots, salt, and spices. Then add chopped potatoes and pasta to the soup.
Cook for another 10-15 minutes.
In a separate bowl, fry the onions and tomatoes and season the prepared shurpa with them.
Pour the soup into bowls, sprinkle with dill, cilantro or green onions and serve.
For 500 g of meat - 2 carrots, 2-3 potatoes, 250 g vermicelli, 1 onion, 2 tomatoes, 50 g butter (for frying), salt, bay leaf, 1 red pepper, 1/2 bunch of herbs.
This dish is prepared in the same way as pasta soup (see previous recipe). The difference is that carrots are cut into strips, and potatoes into cubes.
Vermicelli is added to the broth 15 minutes before the soup is ready.
For 1 lamb head and 4 legs - 1 glass of rice, 4-5 heads of onions, 1 bunch of green onions, 3-4 bay leaves, 1/2 bunch of dill, salt, 2 pods of red pepper.
Clean the lamb head and legs as for “kalla pocha”, place in a saucepan or cauldron and cook for 1.5-2 hours over low heat.
When the meat is cooked, remove it.
Strain the broth, season with rice, onions and cook for another 20-25 minutes.
After this, add bay leaf, salt, dill, and ground red pepper.
Pour the finished soup into cassers, sprinkle with finely chopped onions or green onions, and ground black pepper.
Cut the meat into small pieces and serve separately.
Serve the soup with crackers, patyr or flatbreads.
For 10-12 sparrows - 1 teaspoon of ground red pepper, 1/2 teaspoon of cumin, 2-3 bay leaves, 1 bunch of dill, 2 heads of onions or 1/2 bunch of green onions, 6 tbsp. spoons of ghee.
Pluck several sparrows, gut them, salt them and set aside for 5-10 minutes. Then place in cold water and cook for 1 hour over low heat.
Add ground black pepper, cumin, bay leaf, and dill to the broth.
Cook until the meat comes off the bones, then remove the bones.
Place finely chopped onion in the cass and pour the finished soup.
Add 1 tbsp to each casserole. spoon of melted butter.
For 1 chicken - 1 glass of rice, 2-3 onions, 2-3 tomatoes, bay leaf, 1/2 teaspoon of barberry, ground red pepper.
To season the finished soup: 1/2 bunch of cilantro, dill or green onions.
This dish can be served with boiled potatoes, carrots and turnips.
Pluck the young chicken, singe it, cut off the neck and legs, gut it and rinse thoroughly.
Place the carcass prepared in this way along with the chopped onion in a saucepan, add cold water and cook over low heat for 1 hour.
20 minutes before readiness, add tomatoes, salt, spices and a little rice to the broth.
When serving, place a piece of meat in each casser and pour the finished soup.
For 12-15 quails - 2 onions, 2-3 carrots, 500 g potatoes, 2 bunches of dill. Salt and pepper - to taste.
Sprinkle skinned and gutted quail carcasses with pepper and salt and set aside.
Place a pan of water on the fire and before boiling, add quail, chopped onions, whole peeled carrots and potatoes and cook over low heat until the game meat softens.
Before the end of cooking, add chopped dill.
Pour the finished dish into the cash registers, and serve the quails separately, 2 pieces at a time. for each serving.
For 1 chicken or cockerel - 100 g of various young leaves, 150 g of unripe fruits, 200 g of morel mushrooms, 1 teaspoon of black pepper, bay leaf, 150 g of sour cream. Salt - to taste.
Prepare the chicken or young rooster as for chicken broth.
When the meat is cooked, add young leaves and shoots of grapevine, mint and sorrel, unripe strawberries, green cherry plum or apricot, and mushrooms, washed in cold water, into the broth along with salt and spices.
Close the cauldron tightly with a lid and cook for another 20-25 minutes.
When the soup is ready, pour into cassers, season with 1-2 tablespoons of sour cream.
For 500 g of meat - 1 glass of rice, 1 egg, 2-3 onions, 200 g of peas, 2 tomatoes, 3-4 pcs. potatoes, 1 teaspoon red pepper. Salt - to taste.
Finely chop the lamb pulp with a hoe or pass through a meat grinder, add finely chopped onion, cooked rice until half cooked, salt, ground red pepper, and a raw egg.
Mix the resulting mass thoroughly, cut the kifta into sausages, place it in boiling broth, add potatoes and continue cooking for 20 minutes over low heat.
You can add soaked peas, diced carrots, and tomatoes to the broth. These products must be placed before the qifta.
Pour the finished soup into cassas, add 1 kifta and serve.
For 500 g of meat - 10-12 pieces. bell pepper, 1/2 cup rice, 1 egg, 2-3 onions, 2-3 potatoes, 2 carrots, 2-3 tomatoes, 1/2 bunch of parsley, 1/2 teaspoon cumin. Salt - to taste.
Separate the lamb or beef pulp from the bones. Place the bones in a saucepan, add cold water, and cook.
Prepare minced meat from the pulp. Add onion, rice, parsley, salt and spices, raw egg to the minced meat, mix everything well.
Wash the bell pepper, cut off the tops, remove the seeds (put some of the seeds in the minced meat, some in the broth), stuff it, put it in boiling broth and cook over low heat for 30-40 minutes.
Add onions, tomatoes, carrots and potatoes.
Add salt to the finished soup, pour into cassas and serve along with dolma.
For 500 g of meat - 1 egg, 1 glass of rice, 2-3 potatoes, 2 carrots, 2 heads of garlic, 2 heads of onions, 3-4 tomatoes, 1 teaspoon of ground black pepper, 1/2 bunch of green onions. Salt - to taste.
Separate the pulp from the bones.
Set the bones to cook. Place onions, carrots, potatoes, garlic, tomatoes into the broth.
Chop the pulp with a hoe, season with salt, ground black or red pepper, onion, and beat 1 egg. Mix the resulting mass thoroughly.
Make meatballs the size of a walnut from the minced meat, place them in boiling broth and cook at low boil for 20-25 minutes.
You can also add rice to the soup along with the meatballs.
Then take out the meatballs, place 6-8 pieces in cassettes and fill them with broth, sprinkle with finely chopped onions.
For minced meat: 300 g lamb, 200 g beef, 1 teaspoon black pepper, 1 teaspoon salt.
For the broth: 2-3 onions, tomatoes, bay leaf, salt.
For the dough: 300 g flour, 2 eggs, 1/2 cup water, 1/2 teaspoon salt.
Make minced meat from the fatty flesh of lamb or beef; add salt, black pepper, chopped onion, stir well.
Knead a fairly stiff dough, roll it out into a thin layer, cut into squares measuring 4x4 cm.
Using a teaspoon, spread the prepared minced meat into squares and make dumplings, as shown in the picture on the left.
Place the bones in a saucepan along with onions, tomatoes, salt and spices, add water and cook.
After bringing the broth to a boil, lower the dumplings and cook at a low simmer until they float to the surface of the broth, then cook for another 3-4 minutes.
Pour the broth along with the dumplings into cassas, sprinkle with black pepper, finely chopped cilantro and serve.
For minced meat: 400 g lamb, 2 eggs, 1 medium-sized onion, pepper to taste, 1 teaspoon salt dissolved in 1/2 cup warm water.
For the broth: 1 kg of bones and 2 liters of water.
It is prepared in the same way as indicated in the previous recipe, only the minced meat is made of a more liquid consistency.
To do this, pass the fatty lamb and onions through a meat grinder twice, add salt and a raw egg dissolved in warm water and mix thoroughly.
Prepare the hard dough using eggs only.
Then roll out the dough and cut into squares measuring 6x6 cm.
Cook dumplings in bone broth.
For the dough: 300 g flour, 1 egg, 1/2 teaspoon salt.
For broth: 500 g of meat, 2-3 onions. 3-4 tomatoes, 2 carrots and potatoes, bay leaf, black pepper, 1/2 bunch of cilantro. Salt - to taste.
Prepare the dough for noodles in the same way as for dumplings, roll out thinly with a long rolling pin, sprinkle with flour (so that the dough does not stick together when cutting), roll into a tube and use a sharp knife to cut the noodles 1-2 mm wide.
Pour flour and spread the noodles on it to dry for 15-20 minutes.
Chop the meat, chop the bones and put it in a saucepan along with onions, tomatoes and spices, add water and put on fire.
When the meat is cooked, add carrots, cut into strips, potatoes into cubes, salt and cook for another 10-15 minutes.
Then dip the noodles into the broth, first shaking off the flour from the noodles so that the soup does not become cloudy.
Pour the finished soup into cassers, sprinkle with finely chopped cilantro.
This dish can be prepared in another way by replacing the pieces of meat with meatballs.
For the dough: 300 g flour, 2 eggs, 1/2 teaspoon salt.
For the broth: 500 g chicken, 2 carrots, 2-3 onions, 1 medium-sized potato, 1 bay leaf, 1 bunch of dill. Salt - to taste.
Cut the cleaned chicken carcass into portions and cook for 1 hour at a low simmer.
The resulting foam can be removed (but this is not necessary), add carrots cut into strips, onions into rings and potatoes into cubes.
Add salt, add 1 bay leaf and cook until the carrots soften.
Prepare a stiff dough using eggs, roll out, cut into thin noodles and cook in broth.
Pour the finished soup into a casser, add one piece of meat at a time, sprinkle with chopped herbs and serve.
For the dough: 500 g flour, 1 glass of water, 1 teaspoon of salt.
For the broth: 300 g meat, 300 g kazy, 2 liters of water, 2 onions, bay leaf. Salt and black pepper - to taste.
Prepare the dough as for dumplings, roll out 3 mm thick. Cut into ribbons 3-4 cm wide.
Prepare broth from meat and kazy: cook for 2 hours. over low heat, then cool.
Boil the dough in the broth, ventilate, cool, and to prevent it from sticking, grease with vegetable oil. Then cut into strips.
Also cut the meat and kazy into strips. Sprinkle the onion, cut into rings, with black ground pepper and stir, then thoroughly mix all the products.
Before serving, place the prepared dough with meat into each casserole, pour into boiling broth, and pour over grape vinegar.
Preparation of Naryn.
Uzbekistan. This dish is also called shorpo, shorvo, shurpo, chorpa, shurvo. Uzbek soup is one of the first courses. There are a lot of recipes for cooking, since each region of the state keeps its own culinary secrets.
How to prepare Uzbek soup: features
This dish has its own characteristics:
All vegetables are cut fairly large;
- almost all recipes contain tomato;
- vegetables are cooked for a long time and over low heat, making the broth rich in taste.
The presentation of this dish is also quite original: you can serve it separately (meat and vegetables on one plate, broth on another) or all together. Uzbek soup, like all dishes, is decorated with various greens.
Necessary ingredients, cooking features
To prepare first-class Uzbek soup, you will need:
1.8-2 liters of water (the shurpa should end up thick);
250 g onions;
1-2 pcs. sweet red peppers;
5-6 pcs. small potatoes (about 200-230 g);
400-500 g of lamb (you can fillet or ribs), beef meat is also suitable;
1 small tomato or a few tablespoons of tomato paste (depending on portions and desired richness);
180-200 g carrots;
Seasonings (black pepper, allspice, salt, garlic, etc., possibly according to individual preferences);
Various greens (parsley, cilantro, dill and others - to taste).
Depending on the number of servings, the number of ingredients can be adjusted according to personal choice, the main thing is that the shurpa turns out thick and rich.
1) Cut the meat or ribs into small pieces and cook over low heat for 20-25 minutes. We add salt right away so that we can adjust it to taste later.
2) After the meat has boiled a little, add vegetables (coarsely chopped or medium-sized into rings). These are peppers, carrots, onions.
3) Cook all this over very low heat for 15-20 minutes. The broth should be well saturated with both meat and vegetables.
4) After this, take the tomato, peel it (to do this you will need to pour boiling water over it), three and add it to the broth. If we add tomato paste instead of tomatoes, then preferably 1 spoon. If you add more, you get a very rich taste, and this is not for everybody.
5) When everything has been cooking for about 50 minutes, or preferably 15 minutes before final cooking (this is an hour or one hour and 20 minutes), gradually add your favorite spices - peppers, marjoram, dried garlic - according to individual preferences.
When the shurpa is ready, it acquires a golden-red, rich hue and aroma. The meat and vegetables will be tender, but the vegetables will remain intact. Add your favorite types of greens to each serving. It is very important to add spices in moderation so that the taste of the broth and vegetables is felt first. This is a very tasty and filling meal, often served for lunch.
Uzbek wheat soup
There is also a tasty and nutritious dish called erma. This is also an Uzbek soup, but with the addition of wheat (one and a half glasses). Its peculiarity is that the meat and onions are fried until half cooked, and then boiling water is poured in and, together with the other ingredients, they are cooked to completion.
One of the important stages in cooking is preparing the wheat. To separate it from the husk, it is pounded in a mortar, gradually moistened with water. Then they are washed and re-pounded to soften. Prepared wheat should be added to the broth after ten minutes of cooking over low heat. And after that they add pepper, carrots, onions and salt.
The exceptional feature of this food is the presentation. Sour cream or curdled milk (katyk) is served along with the soup, but they are not dissolved in the main dish, but are taken from a separate dish as a side dish.
Ratings of the dish, tastes
Uzbek is to the taste of many people due to its richness. Soups are famous for their aroma, thickness and nutrition. I’m glad that you can use both beef and lamb for cooking, and you can regulate the richness of the taste yourself with a certain amount of spices. Among gourmets, Uzbek soup occupies one of the first places in popularity.
In contact with
Classmates
Mastava soup is a very tasty, nutritious, aromatic and rich dish of Uzbek cuisine, which is difficult to tear yourself away from. If you have a piece of lamb with a bone, I recommend cooking it.
It so happens in our country that not everyone loves lamb. Many people don’t like the specific smell of meat, others simply don’t know how to cook it. Many peoples of the world have a great variety of recipes for lamb dishes. In the countries of Central Asia and the Caucasus, lamb dishes are traditional. Well, if you don’t have this meat, cook it from the one you like.
Today I will show you a step-by-step recipe with photos on how to prepare delicious mastava in Uzbek style.
Uzbek mastava recipe:
- 800 grams of lamb with bone;
- 4 potatoes;
- 1 large onion;
- 2 carrots;
- 2 tablespoons of tomato paste;
- 1/2 cup rice;
- 1 teaspoon sesame seeds;
- 1/2 teaspoon of cumin;
- 1/4 teaspoon coriander;
- 4 tablespoons of vegetable oil;
- 3 cloves of garlic;
- several sprigs of parsley;
- salt and pepper to taste.
How to cook mastava. Step-by-step recipe with photos
Cut the lamb into pieces and chop the bones.
Peel and wash all the vegetables, cut the onion into large strips, carrots into half rings
Pour vegetable oil into a cauldron or pan with a thick bottom and heat it. Dip the meat and fry until golden brown
Then add onion and finely chopped 2 cloves of garlic to the meat, fry with meat
As the onions begin to brown, add the carrots and fry with the carrots
After a couple of minutes, add seasonings, sesame seeds, coriander, cumin, salt and pepper. Don't forget to stir. Fry for 2-3 minutes, add tomato paste
Mix well and fry with tomato paste for a couple of minutes, then add diced potatoes
Mix well and fry for a couple more minutes.
Pour in one and a half liters of hot water, add a little salt
Let it boil and cook for 10 minutes over low heat. Add washed round grain rice (I used Krasnodar)
Stir well, cover with a lid and cook over low heat until the rice is cooked for half an hour. While the soup is cooking, don’t forget to test for salt; if it’s not enough, add some salt.
Finely chop the parsley and garlic clove
Add mastava to the prepared soup
Stir, cover with a lid and turn off the oven, leave the delicious mastava soup alone for 20 minutes, let it brew.
Pour the finished aromatic and rich mastava soup into plates and serve
Bon appetit!
Video recipe
As an addition, I suggest watching a delicious video recipe for mastava in Uzbek:
That's all I have for today. How do you like the recipe?
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