Hello everyone from sunny Uzbekistan!
Today I have already visited Uzbekistan, or rather talked on Skype with my aunt. She returned home to Kuva and shares her impressions.
Now in Uzbekistan it is hot, a lot of sun and a lot of greenery. Of course, this moment must be caught by the tail. And it's time to cook okroshka.
My aunt says that now she cooks and eats okroshka every day. Well, you have to put the greens from the garden somewhere!
But this is not the usual okroshka with sausage, fish and chicken meat that we know.
My aunt is happy to share her universal recipe for okroshka in Uzbek.
For okroshka in Uzbek you will need:
1) Greens, cilantro, parsley, green onions, dill and green garlic. The total amount of herbs is about 5-6 kg (if you have basil, you can add it).
2) radish-1.5 kg
3) cucumbers-4 kg
4) katyk-4 kg
In Uzbekistan, katyk is a kind of "sour milk" or, in our opinion, yogurt.
Cooking.
The greens must be sorted out, rinsed, and all the roots separated.
This is a rather painstaking work that is entrusted to children, of course, under the supervision of the hostess.
It turns out that to cut so many greens, you need to spend at least three hours. All ingredients are always cut by eye. There are no proportions.
As they say, there is never a lot of greenery in the Caucasus.
Caucasians love to eat everything meat with lots of fresh herbs.
And they cook everything in large quantities so that there is enough for everyone. And if something remains, then it doesn't matter, they treat neighbors and friends.
This okroshka is enough for thirty people.
Let's go back to cooking okroshka.
When all the greens have been chopped, we take the katyk and slowly grind it with salt.
We add water to the katyk, everything by eye. The process is long, you need to thoroughly knead and grind all the lumps.
Now we combine everything and add boiled ice water. It is better to cool the water in the refrigerator beforehand or add ice cubes.
Let's try.
Okroshka should turn out to be liquid, like soup. And refresh in the heat. If necessary, add salt, add water and ice.
Be sure to put it in the refrigerator for an hour before serving.
Everyone prepares the amount of okroshka for their own appetite. We cooked okroshka, which is probably enough for 30 people.
Bon Appetit!
- Spied on how the national salad is prepared in Georgia (signature recipe from Batumi)
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