Lo! some we loved, the loveliest and best
That Time and Fate of all their Vintage prest,
Have drunk their Cup a Round or two before,
And one by one crept silently to Rest.


                                                                 First course

Uzbek soups are high in the Uzbek home kitchen. This section describes the dozens of options Uzbek soups. Flour Uzbek soups served with toast and without it, on the bone, meat, chicken broth, vegetables, pumpkin and fill with milk or yoghurt - katyk. All Uzbek soups with milk, sour milk or tucked in medicine is considered curative.
Among Uzbek soups have soups, are prepared without meat. This milk, dairy and vegetables, but mostly Uzbek soups dough, preparing the meat. Preferred meat lamb and beef, horse meat and rarely chicken.
The following are the main varieties of Uzbek recipes soup:

Kavurma - shurpa

Bacon cut into small cubes, melt down, remove cracklings. Onions, cleaned, cut and fry in fat-tailed peretoplennom fat. The meat should be cut into thin slices and fry until golden brown, add the carrots. Then add the sliced ​​tomatoes or tomato paste, put out a few minutes, put the sliced ​​potatoes, a pod of red pepper, stir, cover with water and bring to a boil. Then reduce heat and simmer until cooked about 1 pm When a table ready soup and sprinkle with chopped green onion rings.

Ingredients: 500 grams of lamb or beef, 200 g kurdjuchnogo fat, 500 grams of potatoes, 400 g fresh tomatoes or tomato paste, 50 g, 200 g onions, 200 g carrots, 100 g red pepper, 50 g coriander or dill, salt .

  Lamb cut into small pieces and fry until golden brown in a very hot oil. Then add the diced onion, red pepper and cook together for a few minutes. Then add finely diced turnips and carrots. When the vegetables are toasted, add the tomatoes and tomato paste and sauté for 5-8 minutes, then pour the broth, add the rice and sliced ​​potatoes into large cubes. Cook until done. When a table to fill the soup with sour milk, black pepper and sprinkle with herbs.

Ingredients: 400 grams of lamb, 50 g butter, 200 grams of rice, 350 grams of potatoes, 150 g carrots, 150 g turnips, 100 g onions, 2 fresh tomatoes or 50 grams of tomato paste, 150 ml yogurt, spices.


Katyk slightly Drain, diluted with water, season with salt and pepper, add the chopped vegetables, spicy greens and put in a cool place (cellar, refrigerator) for 5-6 hours This cold soup is usually served in hot weather.

Ingredients: 1.5 liters katyk, 1 L of cold boiled water, 2 cucumbers, 10-12 or 3-4 radishes margelanskie radish, 0.5-0.75 cup green onions, 3 tbsp. tablespoons coriander, 2 tbsp. tablespoons dill, 1 tbsp. Spoon green basil 0.5 tsp paprika, 1 teaspoon of salt.
Soup of dried apricots
Finely chop the onion, mix it with cumin, coriander and adzhikoy, salt and pepper and fry in olive oil.
Boil until soft apricots, crushed with the test, diluted 1.5 liters of warm water, add the fried onions and cook over low heat until tender.

Ingredients: dried apricots - 300 g onions - 4 pcs., Yeast dough - 200 g olive oil - 4 tbsp. l., adjika - 1 tsp., ground cumin - 1 tsp., ground coriander - 1 tsp., ground black pepper - 1 tsp., salt to taste.

Soup floated corn flour - in (Khorezm style)

1937690601_5.2 Bust, washed in running water to boil mash until cooked, add salt.
Meanwhile, cook cornmeal rather stiff dough, mince no knives or, crushing his hands through the holes colander so obrazovvalis small round lumps. This product is ready to connect with waving, as thickening add boiling water and cook over low heat until tender.
When serving, pour in the Casa and apply, having filled ghee (butter) oil or fat sour cream.

Soup of the pastry in Karakalpak style 

For the dough: 1 cup corn flour, 0.5 cups water, 0.5 teaspoon salt.
The soup: 1 cup mung bean, 100 gr. ghee (butter) or butter 1 cup sour cream, salt to taste.
Prepare the dough, roll into a ball, cover with a cloth and leave to proofing for 10 minutes. Large pieces of meat to put a pan of cold water to a boil, remove the resulting foam, reduce the heat and simmer until cooked, put the chopped onion in the broth and salt.
Roll the dough to a thickness of 2 mm, cut into squares (5X5 cm) as the dumplings. Prepared meat removed, put in boiling broth and cook the dough until ready. Boiled meat cut into rectangular pieces of thickness of 0.5 cm, a width of 3 and a length of 4 cm
When serving, pour the soup to the test in the Casa, put 3.4 pieces of meat, sprinkle with chopped onions, mixed with black pepper.

For the dough: 400 gr. flour, 0.5 cups water, 1 egg, 1 teaspoon of salt.
At the broth: 1 kg. Meat, 4-5 heads of onions, salt and pepper to taste.