์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Shurbo-i Kadu
Pumpkin Soup
A hearty and flavorful pumpkin soup, often made with lamb or beef, carrots, onions, and aromatic spices, showcasing the seasonal bounty of Tajikistan.
๐ง ์ฌ๋ฃ
- 500 g Lamb or Beef(cut into 1-inch cubes)
- 1 kg Pumpkin(peeled, seeded, and cut into 1-inch cubes)
- 3 medium Carrots(peeled and sliced)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 2 liters Water or Broth
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 0.5 cup Fresh cilantro or parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb or beef cubes on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and sautรฉ until softened and lightly browned, about 5-7 minutes.
- 3
Add minced garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 4
Return the meat to the pot. Add sliced carrots and cubed pumpkin.
- 5
Pour in water or broth, ensuring the ingredients are covered. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender and the pumpkin is soft.
- 6
Season with salt and black pepper to taste. If a smoother consistency is desired, you can mash some of the pumpkin against the side of the pot or use an immersion blender for a few pulses.
- 7
Ladle the soup into bowls and garnish with fresh chopped cilantro or parsley before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use lamb broth instead of water.
- โAdjust the amount of spices to your preference.
- โIf you don't have fresh pumpkin, canned pumpkin puree can be used, but add it towards the end of cooking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a diced potato along with the carrots for extra heartiness.
- For a spicier kick, add a pinch of red pepper flakes.