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Kazakh Kymyz Sorpa
A refreshing and nourishing soup made with kymyz (fermented mare's milk), meat broth, and herbs, traditionally consumed for its health benefits.
ð§ ææ
- 1.5 liters Beef or lamb broth
- 500 ml Kymyz (fermented mare's milk)
- 200 g Cooked meat(shredded or finely diced (from broth))
- 1 medium Onion(finely chopped)
- 0.5 bunch Dill(chopped)
- 0.5 bunch Parsley(chopped)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a large pot, bring the beef or lamb broth to a simmer. Add the finely chopped onion and cook for about 5 minutes until softened.
- 2
Add the cooked and shredded meat to the broth. Simmer for another 10 minutes to allow flavors to meld.
- 3
In a separate bowl, gently whisk the kymyz to ensure it's smooth. Gradually temper the kymyz by adding a ladleful of warm broth to it, whisking continuously. This prevents the kymyz from curdling when added to the hot soup.
- 4
Slowly pour the tempered kymyz mixture back into the pot of broth, stirring constantly. Do not boil the soup after adding the kymyz; heat it gently over low heat until warm.
- 5
Stir in the chopped dill and parsley. Season with salt and black pepper to taste.
- 6
Serve hot, garnished with extra herbs.
ð¡ ããã®ã³ã
- âKymyz can be quite sour; adjust the amount to your preference.
- âEnsure the broth is not boiling when you add the kymyz to prevent curdling.
- âIf kymyz is unavailable, a mix of yogurt and milk can be used as a substitute, though the flavor will differ.
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- Add finely diced potatoes or carrots to the broth for a heartier soup.
- A pinch of red pepper flakes can be added for a touch of heat.
- Some variations include adding a small amount of sour cream for richness.