Kaynatma Shurva

Kaynatma Shurva Recipe - A Delicious Uzbekistani Dish with Mutton and Vegetables

Region / culture: Uzbekistan | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Kaynatma Shurva is a traditional Uzbek soup that is hearty, flavorful, and perfect for warming up on a cold day. This dish is packed with tender beef, potatoes, carrots, and a variety of spices that come together to create a delicious and comforting meal.

History

Kaynatma Shurva has been a staple in Uzbek cuisine for centuries. It is a dish that is often enjoyed during special occasions and family gatherings. The word "shurva" actually means soup in Uzbek, and this particular recipe has been passed down through generations, with each family adding their own unique twist to it.

Ingredients

500 g (18 oz) of mutton or beef
500 g of potatoes
400 g (14 oz) of carrots
6 onions
5 tomatoes
1 chile pepper
1 tsp of ground black pepper
1 bay leaf
0.5 bunch (0.5 oz or 14 g) of fresh coriander
salt to taste

How to prepare

Put the cleaned and cut meat in a pot with water.
Bring it to a boil and remove any foam or scum from the broth.
Add whole peeled onions, quartered tomatoes, and spices.
Cook on low heat for 20 minutes.
Then add whole peeled potatoes and cook until the potatoes are tender.
In the final 3 – 4 minutes of cooking, add fresh coriander.
Serve in kosas with freshly ground black pepper.

Variations

Add other vegetables such as bell peppers or peas for added color and flavor.
Use lamb or chicken instead of beef for a different twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to remove any foam or scum that rises to the top of the broth while cooking the meat to ensure a clear and clean broth.

- Adding the fresh coriander at the end of cooking helps to preserve its flavor and aroma.

- Adjust the amount of chile pepper to suit your spice preference.

Serving Suggestions

Serve Kaynatma Shurva hot with a side of crusty bread or naan for a complete and satisfying meal.

Cooking Techniques

The key to making a delicious Kaynatma Shurva is to cook the meat and vegetables slowly over low heat to allow the flavors to develop and meld together.

Ingredient Substitutions

If you cannot find fresh coriander, you can use dried coriander or parsley as a substitute.

Make Ahead Tips

Kaynatma Shurva can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of Kaynatma Shurva with a sprig of fresh coriander or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair Kaynatma Shurva with a side of pickled vegetables or a fresh salad to balance out the richness of the soup.

Storage and Reheating Instructions

Store any leftover Kaynatma Shurva in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Kaynatma Shurva contains approximately 350 calories.

Carbohydrates

Each serving of Kaynatma Shurva contains approximately 30g of carbohydrates.

Fats

Each serving of Kaynatma Shurva contains approximately 15g of fats.

Proteins

Each serving of Kaynatma Shurva contains approximately 25g of proteins.

Vitamins and minerals

Kaynatma Shurva is rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium from the vegetables used in the recipe.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Kaynatma Shurva is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Kaynatma Shurva is a delicious and comforting Uzbek soup that is perfect for warming up on a cold day. Packed with tender beef, potatoes, carrots, and a variety of spices, this dish is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was called Kaynatma Shurva, a delicious Uzbek soup that was chock full of flavors and spices. I had never heard of it before, but something about the combination of ingredients intrigued me.

I first learned how to make Kaynatma Shurva from my dear friend, Amina. She was a wonderful cook and had a talent for combining flavors in unique and delicious ways. She had learned the recipe from her grandmother, who had passed it down through the generations.

Amina invited me over to her house one afternoon to teach me how to make the soup. As soon as I walked into her kitchen, I was greeted by the warm and comforting aroma of the simmering broth. Amina had already prepared all of the ingredients, neatly lined up on the counter.

She began by showing me how to make the broth, which was the heart of the soup. She used a combination of beef and lamb bones, along with onions, carrots, and a variety of spices. As the broth simmered on the stove, she added in chunks of tender meat and potatoes, letting them cook until they were soft and flavorful.

Next, Amina showed me how to make the seasoning mixture that would give the soup its unique and delicious flavor. She combined tomatoes, bell peppers, garlic, and a blend of spices in a food processor, creating a thick and fragrant paste.

Once the soup was ready, she ladled it into bowls and topped it with a dollop of sour cream and fresh herbs. The first spoonful of Kaynatma Shurva was like a burst of flavors in my mouth – savory, spicy, and comforting all at once.

As I savored the soup, Amina shared with me the story of how she had learned the recipe from her grandmother. She told me about the long hours spent in the kitchen, watching her grandmother work her magic with ingredients and flavors. She spoke of the love and care that went into every dish, and how those memories had stayed with her long after her grandmother had passed away.

I left Amina's house that day with a full belly and a heart full of gratitude. Not only had she taught me how to make a delicious soup, but she had also shared with me a piece of her family history and traditions.

Over the years, I have made Kaynatma Shurva countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, always receiving rave reviews and requests for the recipe.

But no matter how many times I make it, the soup always brings me back to that first day in Amina's kitchen – the warm aromas, the laughter, and the shared love of good food. And for that, I will always be grateful.