Monday, November 8, 2010
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.
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.