The Central Asian cuisine is usually associated with a small number of world-famous snacks. However, such a poor set of recipes does not reflect an abundance of incredibly tasty hot, cold and sweet dishes representing the local cuisine. For instance, the Uzbek cuisine, in addition to the famous pilaf, has a plenty of culinary masterpieces that are even more popular among locals than delicious rice with ribs. Hozoboz is pleased to introduce dear readers the lamb chorba recipe which is cooked by housewives almost daily. It is at this satiety soup we opted for this time. And this time we opt for this nourishing soup.
There are two major types of Uzbek chorba recipes: Kovurma, when the main components are pre-fried and the dish is more like a stew, and Kaynatma, which is a thick soup, the ingredients of which are not subjected to any additional processing. The second kind is more classical form of chorba preparation, it’s more similar to that used by the ancestors of modern Uzbeks. It’s not surprising, because for nomadic people, constantly being on the road and having only a bowler to cook something, grilled meat and vegetables were not an option. Moreover, less fatty Kaynatma should definitely please the fans of a healthy lifestyle. Now, it’s time to follow this chorba recipe with photos that we present on our site today and make something delicious out of it!
In addition to the proposed option on how to cook Shurpa, there are several popular recipes, both in Asia and far beyond its borders. Here are just few of them:
Naturally, home-made chorba differs largely from the one cooked in a cauldron over an open fire. However, modern cookware allows you to make it very similarly to the original dish, which has, by the way, in spite of its fat content, a whole set of different nutrients. So, mutton can the nourish your body with protein and gelatin, carrots - with carotene and fiber, onion - with essential oils and vitamin B, parsley - with vitamins C and A, and tomatoes - with pectin and serotonin. Moreover, it’s worth noting that fresh vegetables cooked in a broth retain more essential elements than those that have been pre-fried in mutton fat.