No kitchen in the world develops in conditions of complete isolation.
The formation of Uzbek cuisine was influenced by Arab, Indian and Persian.
Most of all, the cuisine of China.
Not surprisingly, the same cultures sprout in this country and Central Asia.
A large number of Uzbek soup ingredients are borrowed from these cuisines. Rice, noodles, Sichuan pepper (huadze) came from China, a green bean plant mash - from India.
Using vegetables we know and those that are new, you can cook new dishes and expand your culinary preferences. Who knows, maybe one of the Uzbek soups will be able to take root in our kitchen.
Uzbek lamb soup with noodles - general principles of preparation
It is very good to eat a rich and aromatic soup for lunch.
At home Uzbek cuisine, this dish is held in high esteem. Although more often soups are cooked in autumn or winter, when you need to warm up. After all, Uzbek soup is cooked on a wood stove in a cauldron, warming the whole house.
In our conditions, a cauldron with a thick bottom can replace a cauldron.
Cooking Uzbek mutton soup usually starts with a frying of vegetables. That is, the meat broth habitual for us is not cooked, where carrots, onions and other ingredients are gradually loaded. Conversely, water is added to the fried vegetables. The hostess herself decides how much to pour her. In the same way, it determines the ingredients and their quantity.
Both onion and lamb soup add onions, carrots, potatoes, bell peppers, tomatoes, and garlic.
Often dishes include mung beans - small green beans. Before cooking, they need to be decomposed on a dish in one layer and pour water. After soaking, be sure to remove hard grains.
All vegetables are chopped very finely and are thrown into the cauldron in turn.
The meat is also cut into small cubes and fried.
The peculiarity of the preparation of Uzbek soup is that it must be mixed 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 in honor of zira, savory, pepper and paprika, basil, berries of barberry. Fresh cilantro and parsley decorate the taste of the dish.
Soup is often seasoned with garlic mashed with salt and a fermented milk product called katyk. It will be successfully replaced by 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 mash
A large number of vegetables, rice and green beans - together all these ingredients create a hearty and rich soup. Spices and seasonings bring the dish an attractive and pleasant aroma.
Ingredients:
• 300 g of mutton.
• Three tbsp. spoons masha.
• 50 g of ginger.
• Three garlic cloves.
• Carrot.
• Bulgarian pepper.
• Two tomatoes.
• Two potatoes.
• Onion.
• Art. a spoon of tomato paste.
• Two teaspoons of Sichuan pepper (huadze).
• A pinch of zira.
• A teaspoon of chili pepper.
• Two teaspoons of paprika.
• Salt.
• Two tbsp. tablespoons of natural yogurt.
Cooking method:
Cut all vegetables in equal cubes.
Grind ginger and 2/3 of garlic smaller.
Chop lamb.
Pour oil into the pan. While it has not warmed up too much, add Sichuan pepper. Fry it for a minute and remove it with a slotted spoon.
Pour garlic and ginger. Then add the meat. Fry and stir constantly.
Three minutes later, put onion and salt.
After the onion has become soft, load the carrots, zira and tomato paste.
After a minute, pour the tomatoes. Add chili peppers and paprika.
Add a glass of cold water, then add the same amount.
Let the broth boil for a few minutes and fill the mash. Next add potatoes and bell pepper. The soup is cooked until the green bean is ready.
Crush a clove of garlic, add a little salt and grind with a knife. Mix with yogurt. Put in a bowl of soup.
2. Uzbek mutton soup with turnips
A very popular soup in northern Uzbekistan. The dish is universal, because it can be served for lunch and feast in the morning or evening.
Ingredients:
• 0.400 kg of low-fat mutton.
• Two onions.
• Turnip.
• Three carrots.
• Three potatoes.
• Two tomatoes.
• 0.100 kg of rice.
• Four cloves of garlic.
• Salt.
• 60 grams of salad oil.
• Art. a spoonful of soy sauce.
• Cayenne pepper.
Cooking method:
Heat oil in a cauldron.
Onion cut into half rings, carrots, potatoes, tomatoes and turnips - in a small cube.
Crush the garlic with a knife and chop additionally.
Cut the lamb into as small pieces as possible.
Put in a cauldron 1/3 of the onion. Fry it until golden brown and add garlic.
After a minute, pour meat into the cauldron. Add the rest of the onions and soy sauce. Fry for about seven minutes.
Pour the carrots into the cauldron, and after a minute turnip, then tomatoes. Fry until cooked.
Pour potatoes and fry it on all sides.
Add one and a half liters of water. When it boils, add the soup and put the whole peppers.
Carefully remove the foam. Leave to simmer for about twenty minutes.
Fall asleep rice. When he cooked, the preparation of Uzbek soup was over.
3. Uzbek lamb soup "Two in one"
Soup is called unhurried, because it is cooked on very low heat. It is necessary to ensure that he does not begin to boil.
Cooking such an Uzbek soup will help the hostess save time. After all, it replaces both the first and second dish. Potatoes and meat are poured into a small plate, and a broth with other vegetables is put into a deep plate.
Ingredients:
• 450 g of mutton with fat.
• Two onions and carrots.
• Sweet onion.
• Three medium tomatoes.
• Two Bulgarian peppers.
• Four potatoes.
• Three chili peppers.
• A teaspoon of coriander seeds.
• A teaspoon of basil and garden thyme.
Cooking method:
Two onions cut into rings and divide into feathers. Grind carrots and tomatoes with medium rings.
Bulgarian pepper clear of seeds and cut into half rings.
Cut lamb into medium slices. Pour into a cauldron with cold water and bring to a boil. Remove the foam.
Add onions, and after a minute, pour carrots.
Put chili peppers in the soup.
Mash coriander seeds in the palms of your hands and throw in a cauldron.
Add tomatoes and bell pepper.
Coarsely chop the potatoes and pour into soup. Let it cook for twenty-five minutes.
Put basil and savory.
Cut the sweet onion with ringlets. Add it to the dish and after about seven minutes turn off the completely ready-made Uzbek soup. Carefully take out the chili peppers.
4. Uzbek noodle soup with meat and vegetables
A rich and mouth-watering soup with a pleasant aroma of fried vegetables and spices will decorate and diversify the diet. It will successfully replace already slightly bored familiar soups.
Ingredients:
• 0.3 kg of beef.
• 0.1 kg of long noodles or spaghetti.
• Carrot.
• Two onions.
• Three potatoes.
• Four tbsp. spoons masha.
• Three green onions.
• ½ teaspoon of paprika and black pepper.
• A pinch of zira.
• Salt.
Cooking method:
Chop onions and potatoes into small pieces.
Grind carrots with a medium grater.
Fry the onion until golden brown.
Chop the meat, add to the cauldron and fry.
Pour the carrots and cook until they let the juice go.
Add potatoes and spices. Fry for at least five minutes with constant stirring.
When the potatoes are fried, add mash. Pour about two liters of water. Cook for forty minutes, until the mung bean begins to burst.
Add chopped chives. Add salt to the soup. Pour the noodles. Cook for another twelve minutes.
Let the Uzbek noodle soup brew for several minutes. Then you can pour it into beautiful deep plates.
5. Uzbek noodle soup with white wine
Soup should be eaten fresh, hot, enjoying its pleasant aroma and rich taste.
Ingredients:
• 0.35 kg of beef.
• 0.100 kg of noodles.
• Tomato.
• Onion.
• A clove of garlic.
• A piece of ginger (2 cm).
• 0.125 kg of white cabbage.
• Art. a spoon of dry white wine.
• Art. a spoonful of soy sauce.
• ½ teaspoon of red and black pepper, nutmeg, cloves.
• Half of Art. tablespoons of sugar.
• Art. a spoon of vinegar.
• A bunch of cilantro.
• Salt.
• Sunflower oil.
Cooking method:
Cut the beef into medium strips and cook the broth. Remove the meat and fry over medium heat. Add salt. Transfer pieces of meat to a paper towel to remove oil.
Make an incision on top of the tomato. Pour in hot water and peel off.
Cut the tomato into several parts and completely remove the seeds. Cut the remaining solid into small pieces.
Chop the onion. Chop the garlic.
Peel ginger, grate coarsely.
Cut the cabbage into strips.
Alternately, load onion, garlic, grated ginger, and tomato into the boiling broth.
Pour wine and soy sauce. Add spices and sugar.
Pour vinegar and mix everything.
Leave to cook for about five minutes.
Add noodles and chopped cabbage. After three minutes, load the roasted beef. Mix. Cook for about fifteen minutes
Grind fresh cilantro. Add it to the cauldron with Uzbek noodle soup a minute before cooking.
Uzbek lamb soup with noodles - tricks and tips
Lamb must be young with a light shade and white elastic fat.
It should not be frozen again - this will degrade the taste of the finished soup.
Meat should be cut as small as possible. So it gives its taste more and cooks faster.
Not a gram of foam should remain in the cauldron. Therefore, it must be removed with a slotted spoon.
In the process of cooking bay leaf is not used. It is replaced by basil and garden savory.
Hot peppers should be without any damage, otherwise the soup will be impossible to eat.
