Description

Cuticle hurda
Cuticle hurda is Uzbek rice milk soup. Katyk — fermented beverage spread among the Turkic peoples in Bulgaria. It is produced from natural milk by ripening with special bacterial cultures. From all other types of yogurt katyk you'll be cooking it from boiled milk, which provides a higher fat content. Is kept ready katyk 2-3 days. After that it becomes more sour and spicy, and can be added to fatty soups and broths. If You can't find him, try to replace his fat yogurt or very thick curd or yogurt. Cuticle hurda - flavorful and nutritious soup.

Ingredients

  • Vegetable oil

    40 ml

  • Lamb

    250 g

  • Onion

    1 piece

  • Tomato

    2 piece

  • Peppers red hot chilli

    1 piece

  • Carrots

    1 piece

  • Figure

    100 g

  • Katyk

    400 ml

  • Zira

    1 tsp

  • Salt

  • Coriander

    1 tsp

  • Paprika sweet

    0.5 tsp

  • Cilantro

    20 g

  • Water

    1 l

Cooking

step-0
First, prepare all the ingredients. My meat, cut into small cubes.
step-1
Onions clean, wash, cut into cubes.
step-2
The tomato was crushed into a puree with a blender.
step-3
Red hot chilli peppers cleaned from seeds, my and cut into small cubes.
step-4
Carrots wash, clean and cut into strips.
step-5
For this dish we'll need ground coriander, sweet paprika and cumin.
step-6
In a pot heat vegetable oil, add lamb and spices, well roasted meat.
step-7
Add onions.
step-8
Fry the onions until Golden brown.
step-9
Add mashed tomatoes, carrots, red pepper hot.
step-10
Stir fry vegetables with meat to evaporate excess moisture approximately 12-15 minutes, from time to time stir.
step-11
For this dish need a round figure. I used rice italika company Mistral. Rice well washed.
step-12
Add the meat with vegetables and rice.
step-13
Mix all the ingredients and fry for about 2-3 minutes.
step-14
The cauldron is poured into 1 liter of water, salt to taste.
step-15
Bring soup to a boil, reduce the heat to minimum and cook about 40 minutes.
step-16
Add the sour cream.
step-17
Stirred and removed the cauldron from the stove. Cuticle hurdu served sprinkled with chopped cilantro. Bon appétit!
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