Kyrgyz Shurugan
Shurugan is a comforting and simple milk soup, a unique dairy dish in Kyrgyz cuisine. It's made by frying onions in ghee until golden, then simmering them in milk with salt. Traditionally served over pieces of flatbread in a bowl, it's a nourishing meal, especially popular in colder months.
🧂 Ingredients
- 2 tbsp Clarified butter (ghee)
- 1 medium Onion, finely chopped
- 1 liter Milk
- to taste Salt
- 2 pieces Flatbread (lepeshka or similar)
👨🍳 Instructions
- 1
Heat the ghee in a saucepan over medium heat. Add the finely chopped onion and sauté until golden brown.
💡 Tip: Sautéing the onions until golden brown brings out their sweetness. - 2
Pour in the milk and add salt to taste. Bring the mixture to a boil.
💡 Tip: Ensure the milk does not scorch by stirring occasionally. - 3
Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld.
💡 Tip: Simmering helps to soften the onions further and enrich the broth. - 4
While the soup simmers, tear or cut the flatbread into small pieces and place them at the bottom of serving bowls.
💡 Tip: Using pieces of flatbread helps to absorb the soup and makes it more filling. - 5
Ladle the hot shurugan soup over the flatbread pieces in the bowls.
💡 Tip: Serve immediately for the best texture and warmth.
💡 Pro Tips
- ✓In warmer seasons, fresh greens like dill or parsley can be added along with or instead of onions for a lighter flavor.
- ✓This soup is often considered a light meal or a starter.
- ✓Adjust salt according to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding a small amount of butter along with the ghee for richness.
- A pinch of black pepper can be added for a subtle warmth.