Bukharan Jewish Toyga Soup

Ingredients

In the adaptation of Toyga soup from Korean to Bukharan Jewish cuisine, we incorporate traditional Bukharan flavors and ingredients. The original Korean version typically includes soy sauce and gochujang, which are replaced with Bukharan spices such as cumin, coriander, and paprika. Additionally, the use of beef is more prominent in the Bukharan Jewish version, providing a heartier and richer flavor profile. We alse have the original recipe for Toyga, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced carrots and cubed potatoes to the pot. Cook for a few minutes until slightly softened.
4. 4.
   Return the browned beef to the pot. Add the ground cumin, ground coriander, paprika, and bay leaf. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beef is tender.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Remove the bay leaf from the soup. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the beef in a mixture of lemon juice, salt, and pepper for 30 minutes before cooking.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and freshness.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or cayenne pepper.
• Serve the soup with a dollop of sour cream for added richness.
• This soup tastes even better the next day, so consider making it in advance.
• Feel free to add other vegetables such as bell peppers or zucchini for extra variety.
• Serve the soup with crusty bread or traditional Bukharan flatbread for a complete meal.

Serving advice

Serve the Bukharan Jewish Toyga Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color. Accompany the soup with warm bread or flatbread for a satisfying and comforting meal.

Presentation advice

To present the Bukharan Jewish Toyga Soup beautifully, use deep bowls that showcase the vibrant colors of the vegetables and beef. Place a small bunch of fresh parsley on top of each bowl for an elegant touch. Serve the soup alongside warm bread or flatbread on a rustic wooden platter for a visually appealing presentation.