Recipe for liquid food

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Minced soup

You separate the meat from the bones, boil the bone, and chop the meat. You add onion, carrot, tomato, potato and garlic to the soup. Add the finely chopped onion to the minced meat, sprinkle with salt and pepper, beat the raw eggs and mix well. From this minced meat you can roll walnuts to the size of a walnut. Remove the bones from the pot, put one or two pieces of meatballs in the boiling place and simmer for 20-25 minutes. Put the prepared dish in bowls with 6 - 8 pieces of clothes, pour finely chopped greens on the face and pour on the guest table. Ingredients: 500 g of meat, 2 - 3 onions, 1 egg, salt and pepper to taste; In the soup add the bones separated from the meat, 2 - 3 onions, 1 garlic, 2 potatoes, 2 - 3 tomatoes, adjust the salt to taste.

Chuchvara soup

Separate the bones from the fatter beef or mutton and bring to a boil. You make minced meat from Lahimi, add finely chopped onion and sprinkle with salt. After kneading a harder dough, rolling it out and wrapping it in a towel for 10 - 12 minutes, first spread it thick - 1 - 2 mm thick, using a rolling pin. Cut 4 × 4 cm volumes from the spread and add a teaspoon of minced meat to each volume to finish the dumplings. Take the bones from the pot and boil them with finely chopped onions, large - large cubes of diced potatoes and tomatoes, add the dumplings and cook. Once the dumplings rise to the surface of the soup, boil for another 3 - 4 minutes, then distribute in bowls - sprinkle with chopped cilantro and pepper and place on the guest table. Ingredients: meat bones for soup, 2 onions, 2 potatoes, 2 - 3 tomatoes, salt to taste; 300 g of white flour for the dough, 1 egg, 0,3 cups warm water, 1 teaspoon salt; For the value is taken 300 g of soldered meat, 3 - 4 onions, 1 teaspoon salt, half a teaspoon pepper.

Ugra soup

Finely chop the mutton, chop the bones and put in a pot, put in cold water and bring to a boil. Add finely chopped onion, tomato, carrot or potato and cook for 2 hours. You knead, knead and spread the dough as you would a dumpling. From the roll, you cut a noose 2 - 3 mm wide. Stir in the batter and cook until the salt in the boiling soup is set. After Ugra rises to the surface of the pot, boil for another 2 - 3 minutes. You can also add minced meat to Ugra. The finished dish is brought to the table, sprinkled with pepper and chopped herbs on the surface of the bowls. Ingredients: 500 g of meat for soup, 2 - 3 onions, 3 - 4 tomatoes, 2 carrots, 2 potatoes, salt to taste; For the dough you will need 300 g of white flour, 1 egg, 0,5 cups of water, 0,5 teaspoons of salt.

Fried soup

Finely chop the lamb fat and remove the jizz. Just as you cut the meat into a kebab, you cut it to the size of the first joint of the thumb, chop the bones, and fry it in the stained oil. To this add the ring-ring chopped onion, tomato and fry until the tomato is crushed, then put the carrot in the shape of a parrak-parrak or cube - and fry until soft. Before pouring water into the pot, put the diced potatoes in a large cube or parchment method and bring to a boil with water. Adjust the salt and add the pepper as well. When completely cooked, distribute in bowls, sprinkle with chopped herbs on the face and place on the guest table. Ingredients: 500 g of lean meat, 100 g of lard, 500 g of potatoes, 2 carrots, 3 - 4 tomatoes (2 tablespoons of tomato paste), 3 - 4 heads, onion, 1 pepper, salt , spices and herbs sprinkled on the face.

Dumbulli soup

This dish is cooked in summer and autumn, when corn grains are thick, that is, milky. Fry in melted lamb fat, add chopped onion, meat and tomatoes. Then you put water. Peel a squash, grate it, add 2 to 3 ounces of cornmeal and simmer for an hour. 20 minutes before the soup is cooked, put the diced potatoes in the pot, and when it is completely cooked, adjust the salt. In each bowl you put 1-2 slices of dumplings, put soup on top, sprinkle with chopped herbs and bring to the guest table. Ingredients: 300 g of meat, 100 g of sheep fat, 6 corn cobs, 2 onions, 2 - 3 tomatoes, 2 potatoes, salt and spices and herbs to taste. is obtained according to.

Mastava

Chop the fatty meat and add the finely chopped onion, salt and pepper to taste. From the minced meat you make cherry-sized cubes. After boiling the bones in a pot, add chopped onions, tomatoes, diced carrots, turnips or potatoes and minced meat, simmer for 40-45 minutes, adjust the salt and add the washed rice. you take the pot off the fire without leaving. You pour the food into bowls and bring sliced ​​mint or cilantro or green onions to the guest table. Yogurt is served in a separate bowl. Ingredients: 500 g of meat, 3 - 4 onions, 1 - 2 tomatoes, 2 carrots, 2 potatoes or turnips, 1,5 cups of rice, salt and herbs to taste, You will need 1 cup of yogurt to add.

Ugra - chuchvara

You knead the soup dough as described in the recommendations of Ugra Oshi and Chuchvara. Wrap and leave for 10 to 12 minutes, then cut into two equal parts and spread thinly (1 - 2 mm). From one of the spreads you cut 4 × 4 cm volumes, and from the other cut a 2 mm wide ugra. Prepare the minced meat as if it were cooked from a piece of meat to a dumpling. Divide it into two equal parts, half of which you will make dumplings, and half of which you will roll into cherry-sized rolls. After melting and smearing the lamb fat, add tomato or tomato paste with onions, add diced potatoes, turn once or twice and add water. , boil over low heat. After adjusting the salt and seasoning, boil the dumplings first, then the meatballs. When the dumplings rise to the surface of the pot, you add the ugra and finish cooking. If the food boils and turns, if you add a little cold water, it will be pressed. Divide the finished dish into bowls, sprinkle with chopped greens on the face and place on the guest table. Ingredients: 500 g of white flour, 3 eggs, 0,5 cups of warm water, 0,5 teaspoons of salt for the dough; 100 g of sheep oil for jazz, 2 onions, 2 - 3 tomatoes or 2 tablespoons tomato paste; For the value you will need 500 g of meat, 2 - 3 onions, 1 egg, salt and pepper to taste.

Coin soup

This liquid dish has several names: like Manchiza, Uzma soup, Tanga soup. This is a type of dough, the preparation of which is as follows: Knead the dough as it is prepared in Ugra soup, and spread it thick - 2 mm thin. Cut strips 2 cm wide from the spread, sprinkle with flour, fold in several layers and cut into triangular pieces. It is possible to cut 10 tenge coins by hand from the spread dough. The jazz of this liquid soup is prepared as follows: put finely chopped meat, onions, tomatoes, potatoes on the stained side in the following order, cook until normal, then add water, bring to a boil, add salt and spices. . Once the soup is well cooked, add the dough chips, bring to a boil and float to the surface until the dish is ready. You put the coin soup in bowls and sprinkle it with chopped basil, cilantro or mint and serve. This dish should be pulled immediately to the table, otherwise it will thicken. Ingredients: for the dough you will need 300 g of white flour, 1 egg, 0,5 cups of warm water, a pinch of salt; 500 g of meat, 2 - 3 onions, 2 - 3 tomatoes, 2 carrots, 2 potatoes, pepper and salt to taste.

In Moshkhor

This liquid soup is one of the most popular dishes in Tashkent. Finely chop the meat and fat, cut the onion into rings, tomatoes into slices, carrots and potatoes into cubes. When the jizz oil is stained, add the above ingredients one by one and cook until it reaches the norm. You can also use finely chopped peel on the mash. Then put in the water, put the mash in before it still boils, and simmer. (It is better to clean and wash the mosh before the arrival of the guest, otherwise you will be in a hurry). Once the mosh is open, add the washed rice and cook for another 20 minutes. The salt of the dish is adjusted after the mash is fully cooked. 10 to 15 minutes before serving, remove from the heat, rest, and place in bowls, sprinkled with chopped cilantro, basil, or mint, and placed on the guest table. Yogurt is definitely served in a separate bowl. Ingredients: 500 g of meat, 100 g of butter, 1,5 cups of mash, 1,5 cups of rice, 2 onions, 1 carrot, 2 - 3 tomatoes, 1 potato, salt, pepper, soup k and yogurt are obtained on demand.

Pumpkin

Drizzle the lamb fat well, add the onion and fry in water, add the mash without boiling and simmer until it opens and adjust the salt. Take the desired variety of pumpkin, cut it into cubes or large cubes and put it in the soup and cook on low heat until cooked. 10-15 minutes before serving, remove the pan from the heat and simmer. Then you put it in bowls and sprinkle it with chopped cilantro and chopped pepper and bring it to the guest table. Ingredients: 150 g of sheep oil, 2 - 3 onions, 2 cups of mosh, 500 g of pumpkin, salt, pepper and cilantro.

Moshugra

After frying in a pan with oil and onion and finely chopped meat, fry a little, add chopped carrots, straw - sliced ​​tomatoes, then add water. line, wash and put in the prepared mash and simmer on low heat. Once the mosh is open, add the diced potatoes and finely chopped noodles to the pot and cook. Salt and spices are added before cooking. Divide the moshugra into bowls, sprinkle with chopped kashnich (dill, basil) and bring to the table, yogurt is put in a separate bowl. Ingredients: 300 g of meat for soup, 1 cup of mash, 2 onions, 2 - 3 tomatoes, 1 carrot, 2 potatoes, salt and spices to taste; 50 g of sheep oil for frying; For ugra take 1 cup white flour, 1 egg, 2 tablespoons water, a pinch of salt.

In Shirxor

When the water in the pot boils, wash and add the cleaned rice and add a pinch of salt as well. When the rice is half-cooked and the water is gone, pour in the milk and simmer over low heat until fully cooked. When serving the finished dish, place it in bowls and add a teaspoon of butter to each serving. Ingredients: 1,5 cups of rice, 1,5 cups of water, 2,5 liters of milk, 1 teaspoon of salt and 50 g of butter to put on the face.

Squash

Selecting a well-cooked pumpkin, cut it into large cubes (the size of a matchbox), peel the pine nuts and remove the seed twigs. Put the washed rice in a pot, put water on the surface of the ingredients and bring to a boil over a low heat, until both the pumpkin and the rice are half cooked. Then add salt to the food, pour in the milk and simmer again until fully cooked. You rest for 15-20 minutes before serving the finished dish. After tying the cream, you distribute it in bowls and put butter on your face. Ingredients: 400 - 500 g pumpkin, 1 cup rice, 1 liter of water, 2,5 liters of milk, salt and butter as needed.

Milk ugra oshi

Stir in the egg yolks until firm. Roll out the dough thinly, cut the ugra and drain the water. Pour milk into a saucepan, add a little salt and bring to a boil, then add ugra and cook. When Ugra rises to the surface of the dish, you remove the food from the heat and cook for 5-7 minutes. Pour into bowls and put 1 teaspoon of butter on your face while serving. Ingredients: 2,5 liters of milk for buttermilk, butter and salt as required; For ugra you will need 300 g of flour, 2 eggs, a pinch of salt.

In a hard choir

Take the meat, onions, tomatoes, turnips, carrots and cut into small cubes (1 cm2). Peel a squash, grate it and squeeze the juice. Sprinkle salt and spices on all the ingredients and mix well. Cover the surface of the finished product, after 5 - 10 minutes, put it in a pot and pour water over it. The rice is cooked when softened. Remove the prepared dish from the heat, cook for 10 - 12 minutes, remove from the heat, add the mixture to the pot and pour into bowls, sprinkle with herbs (kashnich, basil). Ingredients: 300 g of lean meat, 300 g of rice, 2 onions, 2 carrots, 2 tomatoes, 1 turnip, 3 liters of water, 1 cup hard, salt to taste, spices and kashnich will be needed.

Qurtova

Strain the sour cream, pass it through a sieve, pour a tablespoon of hot water, bring to a thick creamy consistency. Put the ingredients in a saucepan and bring to a boil over low heat, bring to a boil, add water and stir in the butter. Once the butter has melted, remove the pan from the heat and distribute the food to the bowls. Ingredients: 1 kg of dried, 1,5 - 2 liters of boiling water, 100 g of butter will be needed. Salt is not added to this dish as it is salty.

Creamy soup

Heat a saucepan, add sour cream, put it, mix it with kefir, separate the oil, add very finely chopped onion and jazz. Once the onion is soft and fluffy, pour water into the pot and cut the corn dumbbell in half. When the dumbbells are cooked, add the chopped pumpkin and sprinkle with salt to taste. At the table, each bowl is served with half a sota dumbil, a piece of pumpkin, and the soup is fried, sprinkled with ground pepper. Ingredients: 500 g sour cream, 2 onions, 5-6 soybeans, 300 g pumpkin, salt and pepper to taste.