Uzbek Food

Uzbek cuisine Shurpa

Among the liquid dishes, various kinds of Shurpa and Mastava take an important place in Uzbek national cuisine.
The basis of these dishes is the bouillon of fatty meat. Shurpa and Mastava are prepared from fresh or pre-fried meat, most often from fresh mutton.
Important components are sliced carrots and onion rings, which are added fresh. Sometimes Shurpa is prepared with turnips or peas.
In several areas potatoes, fresh tomatoes and sweet peppers are added. Shurpa is subdivided into Kaytnama (shurpa from fresh meat) and Kovurma (shurpa from fried meat).
Kaytnama - shurpa is the most popular and has a gentle taste and aroma. The meat is cooked in large pieces, and the vegetables - whole or in large pieces. Cooking should be done on a slow fire and it is impossible to allow a vigorous boil.
In some areas, caraway seeds are added to the Shurpa 50-60 minutes prior to being ready, for a better taste.
The basic components are rice (pre-washed), which is put into a bouillon 25-30 minutes prior to being ready.
Mastava can be considered as a version of Shurpa. It is prepared, as a rule, from fried meat.

Ugra Soups

Homemade noodle soups are also very popular in Uzbek national cuisine. Ugra is prepared on the basis of bouillon, milk or sour milk.
Such kinds of soup are often prepared in the Bukhara, Kashkadarya, Samarkand and Tashkent regions and in the Ferghana valley. Dough with water or milk, with the addition of butter or eggs, is mixed .
In 30-40 minutes, the dough needs to be unrolled in thin layers, which are cut in strips 8-10 cm. wide, covered with flour, put in a pile and cut into noodles. The meat is cut into small cubes; the potatoes, carrots and onions are fried in a small quantity of fat, with the addition of fresh tomatoes.
Fried vegetables are filled with cold water and boiled, the foam should be removed, and kidney beans and salt should be added. 12-15 minutes prior to readiness add heat and small portions of noodles.