Soup
Description
Perfect for lunch. A nutritious and delicious soup with homemade noodles. I highly recommend preparing "Suyuq osh" for your loved ones—they will be both full and satisfied. The soup turns out rich and flavorful, vibrant and appetizing in appearance, and what an amazing aroma! You can prepare the noodles in advance. I store mine in the freezer so they stay as fresh as possible, but you can also dry them. Keep in mind, though, that dried noodles will take slightly longer to cook. Serve the soup hot in deep bowls, garnished with fresh herbs, ideally cilantro. A delicious traditional dish of Uyghur cuisine—highly recommended to try. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. The quantities are approximately for a 6-liter pot. Wash the meat, dry it, and cut into small pieces. Dice the carrots, potatoes, and onions. Instead of tomato paste, I use homemade tomato sauce. You can add your preferred spices to the listed ones. If children will be eating the dish, it's better to omit the pepper.
- 2
Step 2
Heat the cauldron, pour in the oil and add the meat cut into small pieces.
- 3
Step 3
Cook over high heat until a light golden crust forms and the liquid evaporates.
- 4
Step 4
Add the diced onion and carrot.
- 5
Step 5
Cook the meat with vegetables for about 5-7 minutes.
- 6
Step 6
Then add tomato paste and spices. You can adjust the amount of tomato paste; in the original recipe, the soup should not be pale, but rich in color, though you can prepare it as you prefer.
- 7
Step 7
Cook for another 2-3 minutes.
- 8
Step 8
Add the sliced potatoes, the quantity of which can vary from 2 to 5 pieces—according to your preference—and mix everything.
- 9
Step 9
Add salt and pour in the water. If you have beef broth, you can use it instead of water. Add bay leaf, bring to a boil, and simmer over low heat for 30-40 minutes. You can also let it simmer for about an hour to make the soup more flavorful.
- 10
Step 10
Meanwhile, prepare the noodles. Sift the flour into a deep bowl, add a pinch of salt, and crack in the egg.
- 11
Step 11
Mix and when the flour has absorbed all the egg, add water. First add 1 tablespoon, and if necessary, you can add another one during the process.
- 12
Step 12
The dough should turn out quite elastic. Gather it into a ball, cover with a towel, and let it rest for 15–20 minutes.
- 13
Step 13
Sprinkle the work surface with flour and start rolling out the dough, occasionally dusting it with flour. Roll the dough as thin as possible. If your work surface is small, you can divide the dough into two parts for convenience.
- 14
Step 14
Cut the rolled dough into strips about 5-6 cm wide. Then stack them and cut into thin matchsticks—the thinner the better.
- 15
Step 15
If you happen to have made a lot of noodles or are preparing them in advance, you can freeze them. Such dough will be as good as fresh—just throw it into soup and it's ready. You can also dry the noodles, but they will take a bit longer to cook.
- 16
Step 16
By the time the noodles are cut, the broth should be ready.
- 17
Step 17
By this time, also dice the fresh tomato and garlic. You can add bell pepper or fresh chili pepper.
- 18
Step 18
Add the noodles to the boiling broth. Stir. Since the noodles are cut quite thinly, cook them for no more than a minute after boiling.
- 19
Step 19
At the very end, add the fresh tomatoes and garlic. Remove from heat, cover with a lid, and let stand for 5–10 minutes.
- 20
Step 20
The "Suyuk osh" soup is ready. Pour into bowls, sprinkle with herbs, and serve. Ideally, you should use cilantro; today I have parsley.
- 21
Step 21
The soup is ready. Serve hot.