Uzbek National Cuisine

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SOUPS

Kaynatma Shurva - Meat Broth With Vegetables
500 g (18 oz) mutton or beef, 500 g potatoes, 400 g (14 oz) carrots, 6 onions, 5 tomatoes, 1 chili papper, 1 teaspoon ground black pepper, bay leaf, 1/2 bunch (1/2 oz) fresh coriander, salt to taste.

Put cleaned and cut meat in pot with water. Bring to a boil and remove foam or scum from broth. Add whole peeled onions and carrots, quartered tomatoes, and spices. Cook on low heat for 20 minutes. Then add whole peeled potatoes and cook until potatoes are tender. In the final 3-4 minutes of cooking, add fresh coriander. Serve in kosas with freshly ground black pepper.

Karam Shurva - Cabbage Soup
250 g (9 oz) mutton or beef, 40 g or 3 tablespoons vegetable oil, 200 g (7 oz) cabbage, 50 g (2 oz) onions, 50 g carrots, 300 g (6 oz) tomatoes, 200 g potatoes.

Cut meat into 20-30 g (1oz) pieces and fry it in pan in vegetable oil until browned. Add sliced onions, large ezual sized pieces of carrots, and continue to saute. Then add shredded cabbage and quartered tomatoes. Pour in water and bring to a boil. Add quartered potatoes and cook on medium heat until done. In the final 5-10 minuts of preparation, remember to add salt and spices to taste. Serve soup garnished with fresh chopped greens.

Qovurma Shurva - Mutton Soup
500 g (18 oz) mutton, 100 g or 3/5 cup vegetable oil, 500 g potatoes, 4 tomatoes, 4 onions, 1 chili papper, 1 bunch (1 oz) each deal and coriander, 2 tablespoons tomato paste, 1 apple, bay leaf, salt and spices to taste.

Cut meat into small pieces and sear in oil until brown. Add sliced onions and tomatoes, and saute another 7-10 minutes. Then put in potatoes and stir well. Pour in 2.5-3 liters or quarts of water, add salt and bring to a boil. Then add whole chili pepper, choped dill, and fresh coriander. Finally add an apple to bring the soup to full flavor. Simmer dish for about an hour. Serve in kosas topped with choped greens.

Mastava- Meat Soup With Rice
500 g mutton or beef, 100 g or 7 tablespoons vegetable oil, 2 carrots, 2 onions, 4 tomatoes, 3 potatoes, 300 g (11 oz) or cup rice, salt and cumin to taste.

Cut meat in small pieces. In a large skillet, sear in vegetable oil until reddish-brown crust appears. Add sliced onions diced carrots, and potatoes. Saute until vegetables are tender, then add quartered tomatoes. Transfer meat and vegetables to soup kettle with water, bring to a boil. Add rice, diced potatoes, and cook about 20 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yoghurt or sour cream, garnish with chopped greens.

Moshurda - Mung Bean And Rice Soup
300 g mutton or beef, 100 g or 7 tablespoons vegetable oil, 1 1/2 cup rice, 1 cup mung beans, 2 onions, 1 carrot, 2-3 tomatoes, 1/2 bunch (1/2 oz) fresh coroander, green onion, cumin, salt and spices to taste.

In a cauldron, put meat cut into small pieces and sear in hot vegetable oil. Add chopped onions and tomatoes, cubed carrots. Saute a few minutes, add water and spices. Before the water boils, add cleaned and washed mung beans. When mung beans are soft, add rice and cook another 20-25 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yoghurt or sour cream , garnish with chopped greens and freshly ground black pepper.

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