👨‍🍳 Instruktioner

1. 1

   Heat oil or fat in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat on all sides in batches, then set aside.

   💡 Proffstips: Don't overcrowd the pot to ensure proper browning.
2. 2

   Add chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes.

3. 3

   Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Add the diced tomatoes (or canned tomatoes) and cook for about 5 minutes, stirring occasionally, until they start to break down.

5. 5

   Return the browned meat to the pot. Add water or broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender.

6. 6

   Add the chopped carrots and potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.

7. 7

   Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.

   💡 Proffstips: The soup should be rich and deeply flavored.
8. 8

   Ladle the soup into bowls and garnish generously with fresh chopped dill or cilantro.

   💡 Proffstips: Serve hot with fresh Turkmen bread (Chorek) if available.