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Shurbo-i Gushno
Tajik Meat and Noodle Soup
A hearty and flavorful soup featuring tender chunks of lamb or beef, vegetables, and homemade noodles, often considered a comforting staple in Tajik cuisine.
ð§ ææ
- 500 g Lamb or Beef(cut into 1-inch cubes)
- 2 medium Onions(chopped)
- 2 medium Carrots(diced)
- 3 medium Potatoes(cubed)
- 2 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 2 liters Water or Broth
- 1 cup Flour
- 1 large Egg
- to taste Salt
- to taste Black Pepper
- 1/4 cup Fresh Dill or Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large pot or Dutch oven, brown the meat over medium-high heat. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Return the meat to the pot. Add diced carrots, cubed potatoes, and chopped tomatoes. Pour in water or broth, ensuring ingredients are covered.
- 4
Bring the soup to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is tender.
- 5
While the soup simmers, prepare the noodles: In a bowl, whisk together flour and egg until a stiff dough forms. Knead briefly on a floured surface. Roll out thinly and cut into small strips or desired shapes.
- 6
Add the homemade noodles to the simmering soup during the last 15-20 minutes of cooking, or until they are cooked through.
- 7
Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh dill or cilantro.
ð¡ ããã®ã³ã
- âFor a richer flavor, use lamb bones to make a homemade broth.
- âEnsure the noodles are added towards the end of cooking to prevent them from becoming mushy.
- âAdjust the amount of vegetables based on personal preference.
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- Add other vegetables like bell peppers or celery.
- For a spicier kick, add a pinch of red pepper flakes.
- Serve with a dollop of sour cream or yogurt.