Soup
Description
Hearty and aromatic soup. If you enjoy hearty soups, this gem of Uzbek cuisine will definitely suit your taste. The soup turns out not just tasty, but absolutely delicious! If desired, you can omit the hot pepper as in the classic recipe and do without it. To serve, ladle into bowls and enjoy.
Instructions
- 1
Step 1
Peel the garlic and onion. Chop the vegetables into small cubes. Then wash the red chili pepper. Slice it into rounds together with the seeds.
- 2
Step 2
Pour vegetable oil into a saucepan and heat it on the stove. Then wash and cut the lamb ribs into pieces. Sear them in the oil until golden brown. Add the prepared vegetables and sauté for another five minutes.
- 3
Step 3
Boil water in a kettle. Pour a liter of boiling water into a saucepan. Add salt to all ingredients, then add the washed rice.
- 4
Step 4
While the soup comes to a boil, prepare the remaining vegetables. Peel the potatoes and carrots. Wash them together with the tomatoes. Cut the carrots and potatoes into medium-sized cubes, and slice the tomatoes into wedges.
- 5
Step 5
Add tomatoes and carrots to the soup. Reduce the heat and cook until the rice is fully done.
- 6
Step 6
Then add the prepared potatoes and cook until they become soft. By this time, the soup should have thickened sufficiently and become hearty.
- 7
Step 7
Wash the herbs and finely chop them. A few minutes before the dish is ready, add dill and parsley to the soup, mix, cover with a lid, and let it steep for half an hour.