Tatar soup
Description
The soup is simple and quick to prepare. "Nokhut" means "chickpeas" in Crimean Tatar, hence the name of the dish: food with chickpeas. Chickpeas must be soaked for several hours in cold water, preferably overnight. Then change the water, bring to a boil over high heat, and skim off the foam if necessary. Simmer over low heat for 1–1.5 hours. Cooked chickpeas should be easily crushed with two fingers. Alternatively, you can use canned chickpeas. Traditionally, this recipe calls for beef simmered with water. I suggest a less common version of it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse the chickpeas under cold water, cover with cold water, and soak for 4 hours, or overnight. Drain the water and boil in a large amount of fresh water for 1 hour. Alternatively, you can use canned chickpeas, which eliminates the need for soaking and cooking. Rinse the beef, pat dry, and remove any tendons or membranes. Cut into 2x2 cm cubes. Wash and peel the vegetables.
- 2
Step 2
In a deep skillet or saucepan, heat the oil and sear the meat on both sides until a golden crust forms.
- 3
Step 3
Pour tomato juice over the meat. Cover with a lid and simmer until the meat is cooked and the sauce has thickened.
- 4
Step 4
Dice the carrots and finely chop the onion. Reserve a few onion rings for garnish.
- 5
Step 5
Add the vegetables to the meat, season with salt and pepper to taste, and simmer for 10 minutes. Depending on the acidity of the tomato juice, you can add sugar to taste.
- 6
Step 6
Serve as follows: first place chickpeas with broth (2-3 tablespoons) on a plate, then top with pieces of stewed meat and vegetables, and drizzle with sauce. Serve the soup with onion rings and fresh herbs.