 |
 Uzbek - Katikli Sholgum Khurda (Rice And Turnip Soup)
adapted from The Art of Uzbek Cooking by Lynn Visson
|
Description
|
|
|
|
Ingredients
|
- 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
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version