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Uzbek   -   Katikli Sholgum Khurda (Rice And Turnip Soup)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 7 Cups Chicken Stock
  • 1 Small Onion -- Chopped
  • 2 Medium Turnip -- Chopped
  • 3 Large Carrot -- Chopped
  • 2 Medium Potatoes -- Chopped
  • 1 Cup Rice
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Pinch Cayenne
  • Yogurt
  • 2 Tablespoons Parsley -- Chopped
Directions Bring stock to a boil. Add onion, turnip and carrots. Simmer for 10 minutes. Add potatoes, rice, salt, pepper and cayenne. Bring to a boil. Cover and simmer for 25 minutes. Ladle soup into bowls. Dollup with yogurt and sprinkle with parsley. Serve.
Serves 4
Time to Make 0:00

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