Friday, April 8, 2011
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.
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!