This special soup is prepared and served in conjunction with the ritual "Bertik Suruu." Regardless of the ingredients, this special soup helped the sick person to get back on their feet, and the sick person was also aided by faith in the power of words, the ritual accompanying this dish, and the ritual "Bertik Suruu." This ritual has come down to us from the distant times of our ancestors. "Bertik" comes from the word "bertinip," which means a sharp pain
Chon Kojo - an ancient dish of the Kyrgyz. It is prepared for Nauryz. On this day, everyone gathers for the celebration. This is a holiday of uniting the community around one table, which promotes peace, harmony, and tranquility among the people. It is said that there was once a severe famine. At that time, they decided to cook a common soup together. Everyone brought whatever they had. After cooking chon kojo, the people prayed for a good harvest, hoping that the coming year would be
Lamb Soup with Beans Loya Ash is the name of a Kyrgyz soup made with lamb, beans, vegetables, and herbs. I recommend using this culinary recipe to try authentic Eastern cuisine. Moreover, it is a very tasty, nutritious, and healthy soup. Ingredients:
Shepherd's Soup If you want to experience the charm of the nomadic life of a Kyrgyz shepherd and feel like a free herder in the valleys of Kyrgyzstan, then you can simply prepare a real Kyrgyz shepherd's soup. The base of most soups is broths made from meat, poultry, game, and vegetables. In the menu, soup usually comes first or follows a cold appetizer. Prepare shepherd's soup according to our delicious and quick culinary recipe from the national Kyrgyz cuisine.
Köche To prepare this dish in ancient times, corn, wheat, or barley was ground in a mortar. The grain was placed in the mortar, slightly moistened with water, and pounded until the husk separated. The crushed grain was sifted through a coarse sieve and then soaked in water for 5 to 6 hours. In some regions, this method of preparing grain is still used.
Batta, also known as -ganfan, also – lagman with rice Batta is certainly not lagman. The only similarity it shares with lagman is the separate cooking of the sauce and the grain component, while the sauce itself, in terms of preparation technology, resembles lagman vadju. At the same time, a number of fundamental differences from lagman (not to mention that lagman uses noodles instead of rice) makes batta – this somewhat forgotten dish of Kyrgyz cuisine with undoubtedly Uyghur-Dungan roots –
Lagman Lagman consists of boiled noodles seasoned with sautéed and then stewed vegetables and meat. Lagman has Dungan roots and has long been one of the favorite dishes of the national cuisine. Like pilaf, lagman has many varieties: fried bosolagman, served separately gyurulagman, etc. The ingredients can also vary significantly depending on the season or the place of preparation.
Umach ash (soup-zatirukha) Ingredients: 2 liters of broth, 300 g of meat, 300 g of wheat flour, 300 g of potatoes, 2-3 tomatoes or 2 tablespoons of tomato paste, 1-2 cloves of garlic. 2 onions, 20 g of margarine, salt to taste
Kesmе Soup. Kesmе is a type of noodle, and how to prepare it depends on the preferences and skills of the cook. Like shurpa, kesmе comes in two varieties: kuurma (fried) and kainatma (boiled). Any vegetables, including potatoes, can be added to kesmе soup, but the noodles must be the main ingredient. For the broth: 100g of bones, lamb leg - 110g, lamb fat - 30g, radish - 2 small pieces, carrot - 1 piece. tomato paste - 30g, 1 onion, sweet pepper - 1 piece. jussai (wild fragrant onion) or
Shorpo Shorpo is a strong and fatty meat broth that may contain carrots, potatoes, noodles, and herbs. Shorpo is widely popular throughout Kyrgyzstan; however, the recipe can vary significantly depending on the region. For instance, in the northern regions of Kyrgyzstan, almost no spices are added to shorpo, and the focus is on the long cooking of the meat broth. In contrast, in the southern part of the country, a large number of aromatic spices and ingredients are added to shorpo.
Gulazyk. For nomadic Kyrgyz, food must be simple to prepare, but caloric, nutritious, and filling. For this reason, Kyrgyz people always took gulazyk with them on long journeys — a long-lasting dry ration. In ancient times, it was considered the most popular dish. Gulazyk provided a feeling of fullness and contained a large amount of protein and calcium.
