Cooking Uzbek soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shurpa is a rich and rather thick dish in the form of a soup. Refers to the national cuisine of 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 has its own culinary secrets.

How Uzbek soup is prepared: 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 on low heat, making the taste of the broth saturated.

The serving 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.

Required ingredients, cooking features

To make a first-class Uzbek soup, you will need:

- 1.8-2 liters of water (shurpa should end up thick);

- 250g onion;

- 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 will do;

- 1 small tomato or a few tablespoons of tomato paste (depending on servings and desired saturation);

- 180-200g carrots;

- spices (black pepper, allspice, s alt, garlic, etc., possibly according to individual preferences);

- various greens (parsley, cilantro, dill and more - 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 is thick and rich.

Cooking further Uzbek soup. Cooking steps:

1) Meat or ribs cut into small pieces and cook on a small fire for 20-25 minutes. S alt immediately, so that later you can orient yourself to taste.

2) After the meat has boiled a little, add vegetables (coarsely chopped or medium - rings). These are sweet peppers, potatoes, carrots, onions.

3) Cook all this over very low heat for 15-20 minutes. The broth should be well fed with both meat and vegetables.

4) After that, take a tomato, remove the peel from it (for this you will need to pour boiling water over it), three and add to the broth. If instead of a tomato we add tomato paste, then 1 spoon is desirable. If you add more, you get a very rich taste, and this is not for everybody.

5) When everything is cooked for about 50 minutes, and preferably 15 minutes before the 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 shurpa is ready, it acquires a golden-red, rich shade and aroma. The meat and vegetables will be tender, but the vegetables will remain intact. Add your favorite herbs to each serving. It is very important to add spices in moderation so that you can feel the taste of the broth and vegetables in the first place. This is a very tasty and satisfying meal, often served for lunch.

Uzbek wheat soup

There is also a tasty and nutritious dish called yerma. This is also 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 poured with boiling water and, together with the rest of the ingredients, are cooked to completion.

One of the important stages in cooking is the preparation of wheat. To separate it from the husk, it is crushed in a mortar, gradually wetting with water. Then washed and re-pounded - to soften. Prepared wheat should be added to the broth after the tenth minute of cooking over low heat. And after that, pepper, carrots, onions and s alt are added.

The exceptional feature of this meal is the presentation. Along with the soup, sour cream or yogurt (katyk) is served, but at the same time they do not dissolve in the main dish, but are taken from a separate dish for soup.

Dish ratings, tastes

Uzbek national cuisine is to the taste of many people because of its richness. Soups are famous for their aroma, thickness and nutrition. I am glad that you can take both beef and lamb for cooking, and adjust the saturation of taste yourselfa certain amount of spices. Among gourmets, Uzbek soup occupies one of the first places in popularity.