Top food blogs

Sunday, February 7, 2010

Andijoncha jo'hori shorva (Andijani corn soup)

This soup is mostly cooked in Andijan region. There is two ways to prepare this dish- by frying and by boiling. I am posting the recipe of the boiled one. I think it is more healthier and low fat as no oil is used. But the fried one is richer in taste and thicker as we use oil for frying. Anyway, I will later post that one too:)
500 gr of meat, it is better to take ribs
2 onions, peeled and sliced
2 tomatoes, blended to puree
2 carrots, peeled and sliced in circles
1 small capsicum, chopped
3 piece of whole corn, cleaned from shelf and divided in 3-4 pieces
Salt as taste
1 tsp of ground coriander
Fresh chopped coriander
Put meat in 2 liters of cold water, bring to boil on a hight heat. Then reduce the heat and scoop out all the foam. Let it simmer under half covered lid, on a medium heat for an hour. Then add in blender tomatoes, capsicum, onion and carrots. Again bring to boil, scoop out all the red foam that will come out, then reduce the heat on medium and continue to simmer under half covered lid for 30 min. Then add in corn, let it simmer for an hour more. At the end add salt and ground coriander and cook for another 5 min. Then take from the heat and serve sprinkling with fresh chopped coriander. Enjoy this wonderful soup, that will help you to be healthy and strong. it is fun eating corn with hands, don't bother spoon or fork for that:)
Yoqimli ishtaha!!!

No comments:

Post a Comment