This dish is very common among the first courses of the Uzbek national cuisine. It is characterized by delicate taste and aroma. The basis is made from fatty meat broth.
It is necessary
- - 900 g lamb or beef
- - 500 g carrots
- - 400 g onions
- - 1200 g potatoes
- - 200 g fresh tomatoes
- - 30 g greens
- - spices and salt, to taste.
Instructions
Step 1
Cut fresh meat into large pieces, place them in cold water, bring to a boil and cook over low heat, periodically skimming.
Step 2
Dip red hot pepper pods and cumin in the broth. Place fresh tomatoes until the meat is ready. Cut the carrots into wedges, add to the tomatoes.
Cut the potatoes into large slices and onion rings, send them to the broth, salt.
Step 3
Remove cooked meat and potatoes from broth. Pour broth into portioned dishes, put chopped meat, vegetables, sprinkle with chopped herbs.
