Kovurma Shorva from Uzbekistan

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a very popular soup in Uzbekistan.

Ingredients Nutrition

Directions

  1. Cut meat and sautee until brown.
  2. Add chopped onions and tomatoes and fry until onions are golden.
  3. Add 2 cups water, salt, pepper, potatoes, whole chili, fresh dill and cilantro. Bring to a boil, then simmer.
  4. Add cubed apple. Simmer for 1 hour.
  5. Garnish with greens.
Most Helpful

4 5

We are Exploring The Soups of Eastern Europe this month in the EE forum, and I picked this one because of my lack of familiarity with this cuisine. A very fine soup for cold winter days! I had some ground beef I needed to use up, so I pressed it into nuggets/chunks and browned those, pouring off the fat. I then browned the onions in a little oil, much less than shown, without the tomatoes - I did not see how the onions could brown with the tomatoes in there. Just as they were turning golden, I added garam masala with a little extra cumin instead of Spice Mix for Kazakh and Uzbek Recipes, as the spices that make it up were quite similar. I used serrano peppers, but they weren't quite spicy enough for the quantity of soup, so I ended up adding some hot sauce. I just forgot about adding the apple. This was a good and warming soup.