Kawardak is a thick, very hearty and tasty soup. The dish is simple, but quite worthy of a festive table. If you cook it from pork, then it is better to take not very fatty. Place small potatoes whole in a saucepan, and cut large ones into two or four parts. Add spices to taste. Uzbeks prefer cumin and caraway in this soup.
Purpose: For lunch
Main Ingredient: Meat / Vegetables
Cuisine geography: Uzbek / Eastern
- Pork - 400 Grams
- Potatoes - 600 Grams
- Carrots - 100 Grams
- Onions - 120 Grams
- Sunflower oil - 50 Milliliters
- Tomato - 1-2 Pieces
- Garlic - 2 Cloves
- Salt - To taste
- Ground black pepper - To taste
- Dill, parsley - 5 grams
- Zira - 2 Pinches
How to cook "Kawardak"
Prepare the ingredients for making a mess.
Wash the meat and cut into pieces, about 3x3 centimeters. Pour the sunflower oil into a cauldron or heavy-bottomed saucepan and heat it well. Place the sliced meat in a cauldron.
Fry the meat until light golden brown for 8-10 minutes, stirring.
Peel two medium onions or one large onion, wash and cut into half rings. Add to meat.
Fry onions with meat for 5-7 minutes.
Peel the carrots, wash and cut into strips. Add to the cauldron.
Pour in 500 ml. hot water. Season with salt and pepper to taste. Add seasoning. Cover the cauldron with a lid and simmer the meat and vegetables until almost cooked.
Peel, wash and chop the potatoes as large as possible. Add to the cauldron with meat.
Chop the tomatoes in a blender or meat grinder, you can take tomato paste or tomato juice. Add to soup.
Add bay leaf and cook the mess until tender. Then add the chopped garlic.
And also chopped greens.
The mess is ready.
Serve a fragrant, hearty, tasty, thick soup for lunch with fresh bread.