Kazakh Kuyrdak Soup
A rich and warming soup made from finely chopped offal (liver, heart, lungs) and meat, simmered with onions and spices, offering a unique taste of Kazakh culinary heritage.
🧂 Ingredients
- 1 kg Lamb or Beef offal (liver, heart, lungs)(cleaned and cut into small cubes)
- 500 g Lamb or Beef meat (e.g., shoulder)(cut into small cubes)
- 4 large Onions(finely chopped)
- 2 medium Carrots(diced)
- 4 cloves Garlic(minced)
- 2 liters Broth (beef or lamb)
- 100 ml Vegetable oil or Rendered fat
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 pieces Bay leaves
- 0.5 cup Fresh dill or Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat the oil or fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed meat and brown it well on all sides. Remove the meat and set aside.
- 2
In the same pot, add the chopped onions and sauté until softened and lightly golden. Add the diced carrots and cook for another 5-7 minutes.
- 3
Add the offal (liver, heart, lungs) to the pot with the onions and carrots. Cook for about 10-15 minutes, stirring frequently, until the offal is browned and some of its liquid has evaporated.
- 4
Return the browned meat to the pot. Add the minced garlic, salt, pepper, and bay leaves. Pour in the broth, ensuring all ingredients are submerged.
💡 Tip: If you don't have broth, water can be used, but broth will add more depth of flavor. - 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat and offal are very tender.
- 6
Taste and adjust seasoning if necessary. Remove the bay leaves before serving.
💡 Tip: The soup should be rich and flavorful. If it's too thin, you can simmer it uncovered for a bit longer to reduce. - 7
Ladle the hot soup into bowls and garnish generously with fresh chopped dill or parsley.
💡 Tip: Serve with fresh bread or flatbread.
💡 Pro Tips
- ✓Ensure the offal is thoroughly cleaned before cooking.
- ✓The quality of the offal is crucial for the flavor of this soup.
- ✓Simmering time can be adjusted based on the tenderness of the meat and offal.
🔄 Variations
- Some recipes include potatoes, diced and added during the last 30 minutes of simmering.
- A touch of tomato paste can be added with the onions for a slightly different flavor profile.