Tuy shurva (Wedding soup)

Hi everyone!

I was looking through my photos today and I found this recipe that was waiting to be posted in here:)I tried this soup for the first time in an Uzbek wedding. I liked it so much that I tried to replicate it at home for my dear ones. I am not sure about the name of the soup, because nobody knew when I asked:) so I decided to name it as "Wedding soup".  So here are the ingredients you will need to feed about 4-5 people:

200 grams of minced meat (beef or lamb)

30 grams of melted butter

1/2 cups of short grain rice

One small egg

80 ml of vegetable oil

1 big onion, peeled and thinly sliced

1 medium sized carrot, peeled and cubed

1 small capsicum, cubed

1 big tomato, finely chopped

4-5 quail eggs, cooked in water for 5 min and shelled

Salt, pepper (just a pinch) and cumin seeds (1/2 tsp) to taste

Sour cream for serving

Mix minced meat, rice, melted butter, salt, pepper and cumin seeds and small egg all together. Shape up small oval shaped chunks with your hands. (If meat tends to stick on your hand, just wet your palms with cold water). Set aside.

Heat up oil and  fry onion over medium heat, until golden in color. Add in capsicum and carrots, continue to fry until carrots are half done. Add in tomato, fry until oil will starts to separate out. Pour in 1.2 liters of water and bring to boil over high heat. When it starts to boil, lower the heat and scoop out a little foam. Put in meat balls and cook until rice is done (Scoop out any foam that will float on the surface). At the end, add in salt and boiled quail eggs and cook for about 5 min. Serve as hot with a teaspoon of sour cream on top.

Main thing - Enjoy!

Yoqimli ishtaha!!!

Loviyali ugra (Noodle soup with black eyed peas)

"Loviyali ugra" is very nourishing and thick soup. Noodles for this soup are usually made at home, just as here: http://uzbekcooking.blogspot.com/2009/12/tovuq-shurvali-ugra-home-made-macaroni.html, but if you want to make it easier, you can use ready made noodles. Ready made noodles won't taste as home made noodles though:) "Loviyali ugra" can be made with meat (lamb, beef) or with chicken. I prefer to use chicken:)
Ingredients:
50 ml of vegetable oil or 50 grams of melted lamb's tail fat
300 grams of meat or chicken, cut in walnut sized chunks
1-2 medium sized onions, peeled and sliced
1 medium capsicum, seeded and cut in small cubes
1-2 medium sized tomatoes, finely chopped
1 carrot, peeled and cut in medium sized cubes
1 potato (optional) peeled and quartered
1 cup of cooked black eyed peas
Half a cup of peas for serving
1 tsp of cumin
1 tsp of crushed or grind coriander
Salt to taste
Fresh chopped greens (I use dried basil)
Less than half of a portion of "Ugra" (as given in recipe)
Heat up oil and brown the meat or fry chicken over high heat, until nice golden color (constantly stirring). Add in onions, fry until onions are transparent, then add in capsicum and carrot and fry until they are half done. Add in tomatoes, spices and potato and fry until vegetables are "clear" or when oil will start to separate out. Add in 1.5 liters of water and bring to boil. Lower the heat, scoop out any foam and let it simmer for about 30-40 min. Add in black eyed peas and cook for another 10 minutes. At the end, add in salt and add in noodles. Cook until noodles are soft, for about 2-3 min.
Serve in individual bowls, topping with some peas and greens.
Yoqimli ishtaha!!!

Yarim qovurma karam shu'rva (Half fried cabbage soup)

I love thick and flavorful soups! "Yarim qovurma karam shu'rva" is just the right one for me:) It is thick, healthy, nutritious and just yummy! You can skip the part, where I mash potatoes and keep them whole, I mash them because I like to make my soup smooth and thick.
Ingredients:
Half of chicken
60 grams of butter
1 big onion, peeled and sliced
1 carrot, peeled and cut in thin strips
2-3 cloves of garlic, chopped
Half of medium sized cabbage, thinly shred
2-3 potatoes, peeled and cut in medium chunks
1 tsp of ground or crushed coriander
Half tsp of cumin seeds, crushed
2-3 bay leaves
Salt to taste
Fresh chopped greens
Put chicken in cold water and bring to boil. Scoop out all of the foam, lower the heat and let it simmer for about an hour. Add in potato chunks and cook until potatoes are soft and mushy. Take out all of potatoes and set aside. In another pan, melt 20 grams of butter and fry onions, until slightly golden in color. Add in garlic and carrot strips and fry until carrot is soft, but not mushy. Set aside. Separately melt 40 grams of butter and put in all of the cabbage, cover the lid and cook over low heat until cabbage is finely cooked.
Finely mash potato chunks, until smooth, adding some chicken broth. When it is smooth and without any crumbs, add it back into the soup. Now, add in all of the fried vegetables and spices. Cook for about 10 min, add in salt and take from heat. Cover the lid for 5-7 minutes and then serve sprinkling some fresh chopped greens over the soup. Chicken is served separately. Enjoy!
Yoqimli ishtaha!!!

Macaron shu'rva (Soup with noodles)

"Macaron shu'rva" can be made using different type of meat-beef, lamb, poultry. As I don't eat red meat, I made it out of chicken:) In original recipe it is done with lamb's tail fat, but I replaced it with corn oil. If you want to make it with lamb's tail fat, then melt about 50 grams of it in preheated thick bottomed pan, take out all of shrunk fat pieces and continue as in recipe below. (Recipe will feed 3-4 people)
Ingredients:
6 tbsp of corn oil
2 chicken breasts, cubed
2 onions, peeled and sliced
2 tomatoes, finely chopped or cubed
1 medium sized carrot, peeled and cubed
1 tsp of crushed or grind coriander seeds
3/4 cup of bow shaped (or any other small)noodles
Salt to taste
Fresh chopped coriander or any other your favorite greens
Heat up oil in heavy bottomed pan and put in cubed breast chunks, fry over medium heat, until nice golden color and add in onions, fry until onions are transparent. Now put in carrot cubes and fry for about 5-6 min, then add in tomatoes and coriander. Fry until tomatoes are mushy, bright in color and oil will start to separate. Add in 1 liter of water, bring to boil over high heat. When it comes to boil, reduce the heat on medium and scoop out a little foam, that will float to the surface. Half cover the lid and let it simmer for 30 min. At the end, add in noodles and cook for another 10-15 min or until noodles are finely cooked. Take from heat, add in salt.
Serve in individual bowls, sprinkling freshly chopped greens. You can also add in half a tsp of fresh cream, to make the soup richer in flavor.
Yoqimli ishtaha!!!

Tovuqli Su'k oshi (Pearl barley soup with chicken)

"Su'k oshi" is usually cooked with lamb or beef, but today I tried it with chicken and I really enjoyed the result! Soup is full of flavors, thick and so tasty! I will give you the original recipe and also I will give my version of this soup, you will choose yourself which one to cook:)
Ingredients:
(Original recipe)
100 grams of lamb's tail fat
400 grams of lamb or beef, cut in medium cubes
2 onions, peeled and sliced
1 big carrot, peeled and cubed
2-3 medium potatoes, peeled and cubed
4/3 cup of pearl barley
Salt to taste
1 tsp of cumin seeds
1 tsp of ground or crushed coriander
Fresh chopped greens
First of all put pearl barley in preheated pan and cook without any oil for about 6-8 min. It will enhance the flavor and gives amazing taste to the soup. Set aside and let it cool completely. Before putting in to the soup, finely wash barley in cold water.

Cut lamb's tail fat in small cubes. Heat up heavy crock pot and put in all of the fat cubes and set the heat on medium. Melt fat cubes, until they will shrink in size (just like here:http://uzbekcooking.blogspot.com/2010/02/jizza-fried-fat-of-lambs-tail.html), take out all of shrunk pieces and put in meat. Fry on a high heat, until nicely browned. Put in onions and fry until onions are transparent. Put in carrot and continue frying until carrots are half done. Pour in 2 liters of water and simultaneously put in barley. Bring to boil, scoop out a little foam that will float to the surface and simmer the soup for about 40 min-1 hour or until barley is soft and nicely cooked. Add in potatoes and cook until potatoes are soft, for about 15 min. At the end, add in all spices and salt and cook for another 5 min. Take from heat and serve.
(My version)
I used 50 ml of vegetable (corn) oil instead of lamb's tail fat and took chicken instead of lamb or beef. The rest of the recipe is same.
Serve in individual bowls, sprinkling chopped greens on top. Enjoy!
Yoiqmli ishtaha!!!

Svekolnik (Russian beetroot soup)

"Svekolnik" is originated from Russian cuisine and it is great soup for a hot summer! Try to use sweet and deep red beetroot for achieving beautiful color. I use different greens for this soup-coriander, parsley, celery or even beet tops and spinach-it's up to you. My favorite is with coriander-I just love the smell and taste! You can also add in potatoes boiled in skin, peeling and cubing them. Some add in sour cream for extra taste.
Ingredients:
2 medium sized beetroot
3 eggs, hard boiled
A bunch of greens (I love coriander)
2 medium sized cucumbers
500 grams of natural yogurt-"Qatiq" or "Suzma"
200 ml of clean drinking water
Salt to taste
Put beetroot in boiling water and cook until soft or half soft (to your taste). Let them cool completely. Peel off the skin and cut in medium sized cubes. Cut cucumbers in smaller cubes. Chop up greens.
Finely mix yogurt and water. Add in beetroot, cucumber, greens, salt and mix again.
Serve putting egg halves on top.
Yoqimli ishtaha!!!

Barra piyoz sho'rvasi (Soup with spring onions)

I remember my mother making this kind of "sho'rva" in spring, she used to cook it on a wood fire and it tasted heavenly! I loved that soup with smoky flavor. I tried to recreate this soup on a regular gas stove and it turned out to delicious, light and healthy soup. Try to choose meat with some bones, that will give additional flavor to your soup.
Ingredients:
400 grams of beef or lamb
4 bigger spring onions
1 leek
1 medium sized capsicum
2 potatoes, peeled and cubed (I used 3 zucchinis to make soup totally green :))
1 tbsp of fresh ground coriander
1 tsp of cumin seeds
Half a tsp of fresh ground pepper
Salt to taste
Sour cream for serving
Put meat in 2 liters of cold water. Bring to boil and scoop out all of the foam. Set the heat on medium and let it simmer for 1 hour under half closed lid. Stir every 20 min.
Chop up spring onions, leek and capsicum. Cube potatoes or zucchinis.


Put all of the vegetables and spices to the soup and let it simmer for 20 min or until potatoes are soft and cooked. At the end sprinkle salt and take from heat. Serve topping with sour cream. Enjoy this soup with "Qatlama". Mmmm, yummy!
Yoqimli ishataha!!!

Qizilcha sho'rva (Beet tops soup)

"Qizilcha sho'rva" is very healthy, light and useful soup, which will be good cure for anemia. It is made mostly in villages. Usually leaves of young beets are used for this soup, as they are tender and more juicy.
Ingredients:
50 grams of lamb's tail fat or any vegetable oil
300 grams of meat (beef or lamb with bones)
2 onions, peeled and sliced
1 medium carrot, peeled and cubed
2 yellow turnips, peeled and quartered
2 tomatoes, peeled and mashed or blend in puree
About 100-150 grams of beet tops/leaves
Salt to taste
1 tbsp of fresh ground coriander
1 tsp of cumin seeds
Half a tsp of ground pepper
Fresh greens, chopped
Melt lamb's tail fat in crock pot over low heat. Take out all of the shrunk fat. If you're using vegetable oil, heat it well. Put in meat and set the heat on high. Brown meat and put in onion and spices. Fry until onions are transparent, then add in carrot and turnip. Fry until carrots are half done. Put in tomato puree and fry until oil will start to separate. Pour in 1 liter of water. Bring to boil, scoop out floating foam and set the heat on medium, so that soup will be simmering. Half cover the lid and simmer for about 1 hour.
Cut beet tops in long strips and add into the soup. Cook for another 10 min and then take from heat. Add in salt to your taste.

Serve sprinkling over fresh chopped greens and enjoy!
Yoqimli ishtaha!!!

Nuhot sho'rva (Soup with yellow peas)

"Nuhot sho'rva" is made from yellow peas. Vegetarians can cook it without meat, as it is good source of protein. Use fresh meat, preferable meat with some bones, it will give special flavor and helps this soup to be thicker. I like it to make this soup thick, but if you like making it thinner then add not 140 grams but 100 grams of peas.
Ingredients:
60 gr of vegetable oil or 50 gr of lamb's tail fat
350 gr of meat
2 onions, peeled and sliced
1 carrot, peeled and cubed
1 small capsicum, seeded and cubed
1 turnip peeled and cubed (optional)
2 medium sized tomatoes, cubed well
140 grams of peas, washed well
1.5 liters of water
Salt to taste
1 tbsp of coriander
1 tsp of cumin seeds
Fresh coriander chopped
Heat oil well and brown meat on a high heat. Put in onions,spices and fry until onions are transparent and add in carrot and capsicum. Fry constantly stirring until carrots are half done. Add in tomato and turnip. Fry until oil starts to separate out. Add in peas and immediately add in water. Bring to boil, scoop out little foam and lower the heat. Half cover the lid and simmer until peas are soft. At the end add in salt. Serve in individual bowls sprinkling some coriander.
Yoqimli ishtaha!!!

Ho'l norin ("Norin" soup)

Ingredients:
"Norin"
Bouillon under air dried meat
Thinly sliced onions

“Norin” also can be served with bouillon under meat. It is served with sliced raw onions and slices of “Qazi”. Just serve some “Norin” in individual bowls and pour over meat bouillon.

Umoch (Minced meat soup with flour crumbs)

"Umoch" is easy, yet tasty and nutritious soup. It is good in autumn and winter times, as it gives good energy and strength. In original recipe it is cooked only with melted lamb's tail fat, but you can substitute it with any vegetable or olive oil. But still I recommend to cook it with lamb's tail fat, as it is the key of the amazing taste! This recipe is enough to feed 3-4 people.
Ingredients:
For soup:
60 gr of melted lamb's tail fat or vegetable oil
250 gr of minced meat (beef or lamb)
2 medium sized onions, peeled and sliced (don't slice them too thin)
Salt to taste
Half a tsp of cumin seeds
1 liter of water
Fresh chopped coriander leaves
For flour crumbs:
Half cup of plain flour
Half a tsp of salt
2-2.5 tbsp of water
Heat the oil and fry minced meat and cumin seeds over high heat until meat is nice brown in color, then add in onions and fry continuously stirring until onions are transparent.

Add in water and bring to boil. Scoop out a little foam that will float to the surface and reduce the heat. Half cover the lid.
Prepare crumbs. Mix salt and flour. Add in 2 tbsp of water and mash well with hands. If it is still too dry, then add in more water. Flour must turn to bigger crumbs. At the end chop well with sharp knife.

Now add this crumbs in to the soup, sprinkle some salt and boil for about 6-7 min.
Serve sprinkling some fresh chopped coriander leaves. Enjoy this hot and delicious soup in cold weather.
Yoqimli ishtaha!!!

Sutli moshhu'rda

"Sutli moshhu'rda" is a kind of soup, which is light but nourishing and healthy. It is also good for breakfast, if you serve it without meat. It is important to use short grain rice for this recipe, but mine was finished, so I used long one. That's why it is not so sticky as it must be in original recipe.
Ingredients:
25 gr of lamb's tail fat cut in very small pieces or 30 gr of vegetable oil
200 gr of meat, cut in small cubes (lamb)
2-3 onions, peeled and sliced
150 gr mungbeans
100 gr of rice
Salt to taste
1 tsp of ground coriander
500 ml of milk
Wash mungbeans and put them in a cold water, just enough to slightly cover them. Put it on medium heat and bring to boil, simmer for about 20 min. Add in rice and add in milk. Bring to boil and then let it simmer for about 20 min, or until rice and mungbeans are cooked well. Add in salt. If soup will become thick, then add in some more milk. It really depends on rice, how much milk will you need.
In another pan, fry fat cubes until they shrink and get brown, take them out and add in meat and coriander. Fry until meat is brown in color and then add in onions. Fry over medium heat until onions are slightly brown. Cover the lid and let it stand for 10 min.
Serve soup in separate bowls, topping them with meat. You can also sprinkle some fresh coriander. Enjoy!
Yoqimli ishtaha!

Talaba shu'rva (Student's soup)

Actually there is no such a soup in Uzbek cuisine, but we used to make it when we were students and when we didn't have much time to cook:) I think many student's used to make this kind of soups and fries with sausages at that time. So today I decided to remember those times, as I didn't have time to cook anything else:) I like this soup because it will take no time to cook it and it's especially important when you have 2 mouth asking for a food:)besides, it it is very tasty! Try to use smoked sausages as they will give special flavor to this soup! This amount of ingredients will serve 3-4 people.
Ingredients:
50 gr of butter
500 ml of chicken stock
1 onion, chopped
1 tomato, chopped well
1 capsicum chopped
150 gr of smoked sausages, cut in thin long strips
Some fresh greens
Salt to taste
Melt the butter and fry onion until golden, then add in capsicum and tomatoes. Fry until oil will separate out and then add in sausages, fry 5 min more, then add in chicken stock. Bring to boil, simmer for 10 min. Add in salt and take from the heat. Serve sprinkling over some greens. Hope you will enjoy this fast and delicious soup!
Yoqimli ishtaha!!!

Qatiqli hu'rda (Rice soup with yogurt)

"Qatiqli hu'rda" is one of summer soups. It is easy to digest and refreshing, yet very nourishing soup. I like this soup, because it take less time to prepare it. Recipe is for 5 people.
Ingredients:
50 ml of vegetable oil
250 gr of meat, (lamb or beef) cut in small cubes
1 big onion, chopped
2 big tomatoes, blended in food processor or 2 tbsp of tomato puree
1 capsicum, cut in small cubes
1 carrot, sliced thinly
100 gr of short grain rice
400 ml of yogurt
Salt to taste
1 tsp of ground coriander
Half a tsp of pepper
Heat the oil well and put in meat and spices all together. Fry on a high heat until meat is completely brown. Put in onions and fry until golden color, then add in capsicum, tomato and carrot. Fry until all vegetables are nicely fried and oil begins to separate. Now put in washed rice and fry for 2-3 min. Add in 1 liter of water, bring to boil and reduce the heat. Let it simmer under half covered lid until soup is thick enough, like this:

Add in salt and simmer 3 min more. Take from the heat and mix with yogurt. Or serve to separate bowls and add 3-4 tbsp of yogurt to each bowl, mix well. Sprinkle some greens and enjoy it:)
Yoqimli ishtaha!!!

Dum shu'rva (Soup from Ox's tail)

In Uzbek cuisine Ox's tail is widely used for cooking delicious dishes. We cook soups, pilafs, fried dishes from it. Today I am posting recipe of healthy, tasty and very simple recipe of soup. I like the sticky meat of the tail part! It is very useful for bones.
Ingredients:
500 gr of tail pieces
2 tbsp of vegetable oil
3 onions, peeled and sliced
2 medium peeled and sliced red carrots
2 medium peeled and quartered potatoes
Salt to taste
1 tbsp of ground coriander
Some fresh chopped coriander leaves
Put tail pieces in cold 2 liters of water, bring to boil on a hight heat. Scoop out all the foam that will float to the surface and lower the heat on medium. Let it simmer under half closed lid for 1.5 hour. In separate pan heat the oil and fry onions until soft, then add in carrot slices and ground coriander. Fry for 5 min and then add in to the soup. Continue boiling for another 30 min. Now add in potatoes and boil again for 20 min or until potatoes are soft. Add in salt and take from the heat.
Serve sprinkling over fresh chopped coriander leaves. Enjoy with fresh vegetables and greens:)
Yoqimli ishtaha!!!

Davo shu'rva (Chicken soup with rice)

"Davo shu'rva" means that this is soup is solution for many health problems:) If you are suffering from indigestion, diarrhea, nausea or any other digestive problems, surely cook this soup and eat it while hot with dried bread. You will get well soon. It's good to cook it in hot summer days, when you don't want to eat any food. It is light and healthy soup, besides it will nourish you well.
Ingredients:
1 small whole chicken
2 onions, peeled and sliced
2 medium sized potatoes
100 gr short grain rice
Salt to taste
Put chicken in a 2.5 liters of water and bring it to boil. Scoop out all the foam that will float to the surface and reduce the heat. Let it simmer under half closed lid for 1 hour. Periodically turn the chicken in the soup. Add in onions and continue simmering for another 30 min, then add in rice and potatoes. Cook until potatoes and rice is soft and well cooked. Add in salt and take from the heat.
Serve chicken in separate dish and serve soup in individual bowl sprinkling over some fresh chopped coriander leaves. Enjoy and be healthy!
Yoqimli ishtaha!!!

Mosh atala (Mung bean soup with flour)

This is also very old recipe of Uzbek cuisine. It is not usually cooked in every house, as it is almost forgotten. I like this thick and nutritious soup! It is smooth, tasty and it will gives you a lot of energy through the day! Try it, it is very simple to make! You will serve 5 people from this recipe.
Ingredients:
70 ml of vegetable oil
300 gr minced meat
130 gr peeled and sliced onions
150 gr peeled and cut in very small cubes red carrots
200 gr mung beans, washed
1.5 liter of clean drinking water
30 gr of butter
6 tbsp of plain flour
Salt to taste
1 tbsp of ground coriander
Half a tsp of ground pepper
Heat the oil and put in minced meat and spices. Fry over medium heat until nice brown color, then add in onions and fry until onions are soft. Put in carrots and fry over small heat with covered lid until carrots are half done. Pour in water and immediately put in mung beans. Bring water to boil, scoop out any foam that will float to the surface and let it simmer until mung beans are soft and ready.
In another pan melt the butter and fry flour until nice light brown color. Pour in some soup and mix well, then add this mixture to the rest of the soup. Bring soup to boil, stirring it constantly, as flour can crumble. After it boils, lower the heat and let it simmer for 10 more minutes. Add in salt. Take from the heat and serve topping with some sour cream (optional) and sprinkle over some fresh or dried greens.
Enjoy this delicious soup!
Yoqimli ishtaha!!!

Qovurma mohora (Fried soup with garbanzo beans)

Earlier I posted the recipe of "Mohora" which is prepared by boiling. Today I am posting new recipe of fried "Mohora" soup. It is rich in taste and also very tasty. My mum cooks this type of "mohora" when she is expecting guests, she always uses lamb's meat and of course the quantity was more:). She always uses our natural traditional oven which is heated with firewood for cooking this soup. The smoke of fire wood gives amazing taste to this soup and once you try it you will never forget it. Never none of the guests rejected eating my moms "mohora", bowls always returned so clean:) I miss moms "Mohora":(
Don't forget to soak garbanzo beans for 6 hours. Don't use canned beans as if you use them, your soup will not be clear.
Ingredients:
70 gr of vegetable oil
350 gr meat (beef or lamb) cut in medium sized cubes
2 onions, peeled and sliced thinly
2 medium sized tomatoes, peeled and chopped
1 small capsicum, chopped
3 baby carrots, peeled and sliced
1 turnip, peeled and cut in big cubes
2 liters of cold drinking water
300 gr of soaked garbanzo beans
1 tbsp of ground coriander
Salt to taste
Some fresh chopped greens
Heat the oil and fry meat until brown, then add in onions, continue frying until onions are golden, add in tomatoes and capsicum fry until clear in color. Add in ground coriander in this stage. Now add in carrots and turnip fry for 5-6 min. Add in water and garbanzo beans together. Bring water to boil on a hight heat and then scoop out all the foam and reduce the heat. Let it simmer for 1.5 hours. Stir occasionally. Add in salt at the end and simmer for 5 min more, then take from the heat and serve in bowls sprinkling fresh chopped greens on top of it. Enjoy this tasty soup with your loved ones.
Yoqimli ishtaha!!!

Kiftalik mosh ugra (Soup with meatballs, noodles and mungbean)

"Kiftalik mosh ugra" is one of the favorite recipe in Uzbekistan. In different regions the recipe can be different but the base is same - there are always noodles and mung beans in this soup. You can cook this soup with minced beef or lamb, or even with a chicken. You just fry minced meat before putting onion.
Ingredients:
70 ml of oil
250 gr minced meat (beef, lamb or chicken)
2 onions, peeled and sliced
2 medium tomatoes, peeled and chopped
100 gr of mung beans, washed
70 gr of dried or fresh prepared noodles ("ugra"s)
Some fresh chopped greens (choose your favorite)
Sour cream for topping
Salt to taste
1 tbsp of ground coriander
Mix minced meat with salt and coriander. Form small balls and set aside.
Heat the oil in a pot and put sliced onions first, fry until golden. Add in chopped tomatoes and fry until oil begins to separate out. Add in 2 liters of cold water and put in mung beans. Bring the soup to boil and scoop out any small foam. Reduce the heat and let it simmer until mung bean is soft. When mung beans are soft put in meat balls and on a high heat again bring to boil, stir occasionally. Reduce the heat and let it simmer for 30 min. Then add in noodles and simmer until noodles are soft and ready, add in salt and take from the heat. Serve topping with 1 tbsp of sour cream and some chopped coriander leaves. Enjoy lovely and tasty soup!
Yoqimli ishtaha!!!

Horazmcha johori shorva (Khorezm Corn soup)

This soup is silky,very tasty and useful. It is mostly prepared in Khorezm region. If you want to make it more thick then add in not two but 4 tbsp of corn flour.
Ingredients:
500 gr of chicken
2 medium sized onions, peeled and sliced
1 carrot, peeled and sliced
2 small turnips, peeled
1 capsicum, chopped
3 corns ears (soft one)
2 tbsp of corn flour
Put chicken in 2 liters of cold water, put on a hight heat and bring to boil, scoop out all the scum that rises to the surface. Reduce the heat and let it simmer for an hour under half closed lid. Then add in onions, carrot, turnip and capsicum. Continue to simmer for 30 min. Husk the corn ears and remove the silk, then using sharp knife slice straight down, make sure you are not cutting the cob. Cut out all the kernels and add in to the soup. Cook for another 30 minutes. Stir 3 tbsp of corn flour with 100 ml of cold water. Take out chicken from the soup. Pour corn mixture in to the soup and stirring bring to boil. Add in salt and simmer for 20 min. Serve chicken separately. Pour some soup in to the bowl, sprinkle with some greens and enjoy this delicious soup!
Yoqimli ishtaha!!!