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Monday, February 22, 2010

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.
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!!!


  1. [Then add in onions, carrot, turnip and capsicum. Continue to simmer for 30 hour.] Do you really mean 30 hours?

    Also - do you have a recipe for Khorezm flat bread? That we can make in a regular oven instead of Tandoor?

  2. Oops, Kathy I meant 30 min:) Thank you for mentioning it. About bread- as soon as I will bake them, I will post the recipe ok?