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 successful. Since then, the tradition of cooking chon kojo as a community has been preserved.
Ingredients:
Water 20-25 liters
Meat 5-6 kg
Talkan 700-800 g
Fat or melted butter
Rice 1.5-2 kg
Millet 1.5-2 kg
Peas 1.5-2 kg
Vegetables: carrots, potatoes 1.5 - 2 kg
Serves 40-50 portions
Cooking method:
Pour water into a cauldron and add the meat. When the water boils, add the grains. When all the grains are cooked, add potatoes and carrots to the chon kojo. Dissolve the flour and talkan in warm water and pour it into the soup. Finally, add finely chopped onions and garlic.
The aroma and taste of the spices, the fragrance of the strong broth, and the mixture of grains - all of this makes chon kojo delicious and nutritious.
Soups of Kyrgyzstan
