Uzbek National Foods. Muzaffar Turdukulov
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300 g of white flour for the dough, 1 egg, 0.3 cups warm water, 1 teaspoon salt; For the value is taken 300 g of soldered meat, 3 – 4 onions, 1 teaspoon salt, half a teaspoon pepper.
Ugra oshi soup
Finely chop the mutton, chop the bones and put in a pot, put in cold water and bring to a boil. Add finely chopped onion, tomato, carrot or potato to it and cook for 2 hours. You knead, knead and spread the dough as you would a dumpling. From the spread you cut a noose 2 – 3 mm wide. Stir in the batter and cook until the salt in the boiling soup is set. After Ugra rises to the surface of the pot, boil for another 2 – 3 minutes. You can also add minced meat to Ugra. The finished dish is brought to the table, sprinkled with pepper and chopped herbs on the surface of the bowls. Ingredients: 500 g of meat for soup, 2 – 3 onions, 3 – 4 tomatoes, 2 carrots, 2 potatoes, salt to taste; For the dough you will need 300 g of white flour, 1 egg, 0.5 cups of water, 0.5 teaspoons of salt.
Fried soup
Finely chop the lamb fat and remove the jizz. Just like you cut meat into kebabs, you cut it to the size of the first joint of your thumb, chop the bones, and fry it in the stained oil. To this add the ring-ring chopped onion, tomato and fry until the tomato is crushed, then put the carrot in the shape of a parrak-parrak or cube – and fry until soft. Before pouring water into the pot, put the diced potatoes in a large cube or parchment method and bring to a boil with water. Adjust the salt and add the pepper as well. When completely cooked, distribute in bowls, sprinkle with chopped greens on the face and place on the guest table. Ingredients: 500 g of lean meat, 100 g of lard, 500 g of potatoes, 2 carrots, 3 – 4 tomatoes (2 tablespoons of tomato paste), 3 – 4 heads, onion, 1 pepper, salt, spices and herbs sprinkled on the face.
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