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Uzbek   -   Pomidori Shurva (Meat And Tomato Soup)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 1 Pound Beef Or Lamb -- Cubed
  • 2 Cloves Garlic -- Chopped
  • 2 Medium Carrot -- Chopped
  • 1 Medium Potato -- Chopped
  • 1 Small Daikon -- Chopped
  • 3 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 2 Cups Chicken Broth
  • 2 Cups Tomato Juice
  • 1/3 Cup Sour Cream
  • Salt And Pepper -- To Taste
Directions Saute onion in oil until soft. Add meat, garlic, carrots, potato and daikon. Saute for 8 minutes. Add broth and bring to a boil. Simmer for 25 minutes. Blend sour cream with tomato juice. Stir into the soup. Simmer for 5 minutes. Do not allow to boil. Season with salt and pepper and serve.
Serves 4
Time to Make 0:00

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