Kovurma Shorva from Uzbekistan

"This is a very popular soup in Uzbekistan."
 
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Ready In:
1hr 10mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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 recipe #160814, 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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RECIPE SUBMITTED BY

I lived in Lampang, Thailand, for 3 years. I love Thai food as well as Malaysian and Burmese. Well, I guess I love all South East Asian food.
 
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