Kavardak
Description
The recipe won't take much time. Kavardak is a thick, hearty, and delicious soup. The dish is simple, yet perfectly suitable for a festive table. If you're cooking it with pork, it's better to use not too fatty meat. Add small potatoes to the pot whole, and cut larger ones into two to four pieces. Add spices to taste. Uzbeks prefer cumin (zira) and caraway in this soup.
Instructions
- 1
Step 1
Prepare the ingredients for making kavardak.
- 2
Step 2
Wash the meat and cut it into pieces, approximately 3x3 centimeters. Pour sunflower oil into a cauldron or a thick-bottomed pot and heat it well. Place the cut meat into the cauldron.
- 3
Step 3
Sear the meat until a light golden crust forms, for 8-10 minutes, stirring occasionally.
- 4
Step 4
Peel, wash, and slice two medium onions or one large onion into half-rings. Add to the meat.
- 5
Step 5
Sauté the onion with the meat for 5-7 minutes.
- 6
Step 6
Peel the carrots, wash and cut into strips. Add to the cauldron.
- 7
Step 7
Pour in 500 ml of hot water. Season with salt and pepper to taste. Add spices. Cover the pot with a lid and simmer the meat with vegetables until almost cooked.
- 8
Step 8
Peel the potatoes, wash them, and cut into as large pieces as possible. Add to the pot with the meat.
- 9
Step 9
Chop the tomatoes in a blender or meat grinder, or you can use tomato paste or tomato juice. Add to the soup.
- 10
Step 10
Add bay leaf and cook the stew until done. Then add the minced garlic.
- 11
Step 11
And also chopped herbs.
- 12
Step 12
The mess is ready.
- 13
Step 13
Serve the fragrant, hearty, delicious, thick soup for lunch with fresh bread.