Prep 10 mins
Cook 1 hr
This is a very popular soup in Uzbekistan.
Make and share this Kovurma Shorva from Uzbekistan recipe from Food.com.
- 1 lb lamb or 1 lb beef
- 1⁄2 cup vegetable oil
- 18 ounces potatoes, Cubed
- 1 ounce dill
- 1 ounce fresh cilantro
- 4 onions, Chopped
- 4 tomatoes, Chopped
- 1 chili pepper
- 2 tablespoons tomato paste
- 1 large red apple, Cubed
- bay leaf
- salt or pepper
- 1 1⁄2 teaspoons mixed spice, for kazakh and uzbek recipes from recipe of that name
- Cut meat and sautee until brown.
- Add chopped onions and tomatoes and fry until onions are golden.
- Add 2 cups water, salt, pepper, potatoes, whole chili, fresh dill and cilantro. Bring to a boil, then simmer.
- Add cubed apple. Simmer for 1 hour.
- Garnish with greens.
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.