Dish

Kaurmo shurbo

Barley soup

Kaurmo shurbo is made by simmering lamb, chickpeas, onions, garlic, and other vegetables in water for several hours. The resulting broth is then served with fresh herbs and bread. The soup is rich and flavorful, with a slightly tangy taste from the addition of vinegar or lemon juice. It is often served as a main course, accompanied by a simple salad of fresh vegetables.

Asian cuisine› Central Asian cuisine› Kyrgyz cuisine

Soup

Origins and history

Kaurmo shurbo has been a staple of Uzbek cuisine for centuries. It is believed to have originated in the Bukhara region of Uzbekistan, where it was traditionally made with mutton. Over time, the recipe evolved to include lamb and chickpeas. Today, kaurmo shurbo is enjoyed throughout Uzbekistan and is often served at special occasions such as weddings and holidays.

Dietary considerations

Kaurmo shurbo is not suitable for vegetarians or vegans, as it contains lamb. It is also not recommended for people with high blood pressure or heart disease, as it is a high-sodium dish.

Variations

There are many variations of kaurmo shurbo, depending on the region and the cook. Some recipes call for the addition of tomato paste or spices such as cumin or coriander. Some cooks also add other vegetables such as carrots or potatoes.

Presentation and garnishing

Kaurmo shurbo is traditionally served in a large bowl, with a few pieces of lamb and chickpeas and a sprinkle of fresh herbs on top. The soup can also be garnished with a slice of lemon or a few croutons.