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Wednesday, January 6, 2010

Kyurdik shorva

I was thinking about what to cook for today and my sister-in-law Dildora remind me about "Kyurdik shorva". This soup is mostly prepared in Khorezm region. I remember how my grandmother used to cook it for us for lunch:)
50 gr of vegetable oil
300 gr of meat, cut in small pieces
2 small onions, peeled and sliced
2 tomatoes, peeled and chopped
1 small capsicum cut in very small pieces
1 potato, peeled and cubed
1 carrot, peeled and cut in small pieces
1200 liter of cold, pure drinking water
Salt to taste
1 tsp of ground coriander
For dough:
1 small egg
10 ml of water
1 tsp of salt
50/50 of plain flour and corn flour
First make a dough. Slightly beat an egg, add in water and salt, mix well. Add in plain and corn flour and form a slightly hard dough. Cover it and let it rest. While the dough is resting, make a soup. Heat up oil and put a meat in it, fry until dark brown, add in onions and continue to fry until onions are soft. Now add capsicum and carrot. After frying them for 5 min, add in tomato and fry until oil separates out and vegetables are clear. Now add in 1200 liter of water and bring to boil on a high heat. Reduce the heat, add in potato and let it simmer for 20 min. Half cover the lid. Before putting "kyurdik"s, add in salt and 1 tsp of ground coriander into the soup.
Take the dough, knead for 5 min. Now tear a very small pieces from the dough and throw it into the soup. Continue this operation until you use up your dough. After dough is used up, continue to boil for 5 min.
Take from the heat, serve in a bowl, topping with 1 tsp of sour cream and chopped dill. Enjoy your "Kyudik shorva"!
Yoqimli ishtaha!!!

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