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.
Currently, the food industry produces a sufficient quantity of various wheat grains (pearl barley, millet, barley, etc.), which makes it convenient for housewives to prepare various grain dishes, including köche.
Ingredients:
5 liters of water,
200 g of millet or pearl barley,
1 — 2 tablespoons of flour or talqan,
salt,
1.5 — 2 liters of ayran.
Pour water into a cauldron, add salt, put in the grain, and cook over low heat until it is well cooked. Dissolve 1 — 2 tablespoons of flour or talqan in one glass of water, mix to avoid lumps, and pour into the cauldron.
Let the soup simmer for another 20 — 25 minutes. Allow the finished soup to cool slightly, then season with ayran or suzma. Köche can be consumed both cold and hot. It can be prepared at any time of the year.
Soups of Kyrgyzstan