Uzbek Soup with Beef or Lamb

This hearty Uzbek soup is a delightful combination of tender meat, vibrant vegetables, and flavorful herbs, creating a comforting meal perfect for any occasion. The soup is made with choice cuts of beef or lamb, where the bone-in option adds a richer depth to the broth. It’s infused with a medley of spices including coriander and chili peppers for a subtle warmth. Throughout the cooking process, vegetables like carrots, onions, tomatoes, and bell peppers introduce a balance of sweetness and acidity. Herbaceous additions of cilantro, parsley, and basil further enhance the aromatic profile of the soup. Finished with a light seasoning of salt to taste, this dish strikes a harmonious blend of flavors. Perfect for large gatherings, it’s a soup that is both filling and soul-warming. The recipe allows for personal variations and can be adjusted based on spice tolerance or available ingredients. Serve it with freshly baked bread or alongside potatoes for a heartier meal.

Ingredients

Main Ingredients

• 4 kg beef or lamb
• 1.5 kg bell peppers
• 2 kg onions
• 2 kg carrots
• 0.2 kg tomatoes
• 0.2 kg tomato paste

Spices and Herbs

• Chili peppers, amount per preference
• Garlic heads, amount per preference
• 100 g cilantro
• 200 g parsley
• 100 g basil
• 2 tbsp coriander (ground or seeds)
• Salt, to taste
• Oil

Preparation Time

Total Time: 180 minutes

Step-by-Step Instruction

1. Heat approximately 700 g of oil in a large pot until you start seeing white smoke.
2. Add the beef or lamb chunks (bone-in or boneless) to the pot. Sear them in portions (~1 kg each) until golden brown.
3. Once browned, remove the meat, allow the oil to heat up again, and repeat until all meat is seared.
4. Add water to the pot containing the seared meat chunks and 2 tbsp of salt.
5. Skim any foam that forms on the surface using a slotted spoon.
6. Simmer the meat on low heat for 90 minutes.
7. Add 2 whole large carrots, 2 whole large onions, whole chili peppers, whole garlic heads, and two tablespoons of coriander to the pot.
8. Introduce 100 g of cilantro, 200 g of parsley, and 100 g of basil for added flavor.
9. After 60 minutes, add 200 g of tomato paste and 200 g of diced tomatoes.
10. After 90 minutes, remove the whole onions, carrots, garlic, and chili peppers (or leave chili peppers for spiciness).
11. Add 2 kg of sliced carrots to the pot.
12. Let the carrots cook for about 10 minutes, then add 2 kg of onions sliced into half-rings.
13. After another 10 minutes, add 1.5 kg of diced bell peppers.
14. Season with salt to taste and let it simmer for another 30 minutes on low heat.
15. Meanwhile, prepare a sour cream sauce and red onions with herbs for garnish.
16. For the sour cream sauce, mix chopped garlic, red onion, parsley, chili pepper, and salt.
17. Once done, remove the meat from the pot and let the soup rest in separate bowls.
18. Serve the soup hot, garnished with fresh herbs and the prepared sauces.
19. Optionally, serve the removed meat separately with vegetables, the sour cream sauce, or potatoes.
20. Enjoy your flavorful Uzbek soup!

Tips

• Bone-in meats provide a richer broth, but boneless meat offers a neater presentation.
• Adjust the number of chili peppers for your desired spice level.
• If you're short on fresh herbs, dried alternatives can work too, although fresh herbs are preferable for their vibrant flavor.

Nutrients

This dish is rich in protein and contains balanced carbohydrates from the vegetables, with fats primarily from the oil used. Adjust salt levels to meet dietary needs.

Variations

• Substitute beef or lamb with chicken for a lighter version.
• For vegetarians, use mushroom broth and a variety of beans as the protein source.
• Gluten-free options can replace bell peppers with zucchinis or eggplants.

Serving Suggestions

• Serve with fresh bread for soaking in the rich broth.
• Pair with a side of boiled potatoes or rice for a complete meal.
• Garnish with extra parsley or cilantro for an added burst of freshness.

Best Places

• Central Asian Plov Center - A favorite spot for authentic Uzbek cuisine. Location: Tashkent, Uzbekistan.
• Choyhona No. 1 - Known for its traditional ambiance and delicious soups. Location: Moscow, Russia.
• Samarkand Restaurant - Offers a true taste of Uzbekistan outside the country. Location: New York City, USA.
• Silk Road - A hidden gem for Uzbek dishes. Location: Almaty, Kazakhstan.
• Laziz Palace - Known for its exquisite soups and sizable portions. Location: Dubai, UAE.
• Plov & Co. - Classic Central Asian flavors with a modern twist. Location: Berlin, Germany.
• Lagman's - Featuring a variety of Uzbek staples in a cozy setting. Location: Istanbul, Turkey.
• Babur - Specializing in rich soups and pilafs. Location: London, UK.
• Golden Mir - Offers hearty Uzbek meals and an extensive menu. Location: Toronto, Canada.
• Tashkent Restaurant - Celebrated for its authentic dishes and warm ambiance. Location: Beijing, China.