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Piyova
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Piyova

120 min4 serv.20 февр. 2026 г.

Description

Perfect for lunch. A kilogram of onions, half a kilogram of bones, vegetable oil, salt, and pepper. Can you make something edible from such a meager set of ingredients? It turns out you can! According to my father, a soup called "piyova" (stress on the last syllable) was very popular in Uzbekistan in the postwar years. People were starving, and this poor man's soup saved them from hunger. It's still worth making this most budget of all budget soups today—purely for culinary excitement, if nothing else. It will undoubtedly be the cheapest dish in your cooking experience :) Although, considering that piyova needs to simmer for over two hours, and taking into account today's electricity prices, the soup doesn't seem quite so cheap anymore :) Good luck! Ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Since making this soup is a kind of magic trick (something delicious and filling out of nothing), I, like Copperfield before his tricks, will now present the ingredients. So here is the most ordinary and inexpensive onion.

  2. 2

    Step 2

    Step 2

    And these are the pits, which have almost no meat on them.

  3. 3

    Step 3

    Step 3

    In a wok or cauldron, heat the oil, add our bones, and fry them until the meat remaining on the bones turns a definite dark brown color.

  4. 4

    Step 4

    Step 4

    Then we reduce the heat and add 0.5 liters of hot water to the cauldron. Cook over moderate heat until the water has almost completely evaporated.

  5. 5

    Step 5

    Step 5

    Now we can safely discard the bones from the cauldron, but on the contrary, we keep the fat. Add thinly sliced onion in half-rings to this fat. Place the cauldron over low heat and begin simmering the onions. Simmer them, but under no circumstances fry them.

  6. 6

    Step 6

    Step 6

    Simmer our onion over low heat and under a lid for about 2 hours. At first, the onion will be this color...

  7. 7

    Step 7

    Step 7

    ...then - such.

  8. 8

    Step 8

    Step 8

    After two hours, pour one liter of hot water into the cauldron with the onion, add salt and pepper. Let it simmer for a few minutes, then remove from heat.

  9. 9

    Step 9

    Step 9

    Let the soup steep under the lid for about 10 minutes, then serve it. As you can see in the photo, I couldn't resist adding some hot pepper to the soup (for spiciness), but you don't have to do this.