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    You are in: Home / Recipes / Kovurma Shorva from Uzbekistan Recipe
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    Kovurma Shorva from Uzbekistan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Boonlong's Note:

    This is a very popular soup in Uzbekistan.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 13, 2012


      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.

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    Nutritional Facts for Kovurma Shorva from Uzbekistan

    Serving Size: 1 (539 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.4
    Calories from Fat 353
    Total Fat 39.2 g
    Saturated Fat 8.3 g
    Cholesterol 60.0 mg
    Sodium 135.8 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 8.3 g
    Sugars 16.3 g
    Protein 21.9 g

    The following items or measurements are not included:

    mixed spice

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