Uzbekistan Food Tour

Uzbekistan Food Tour

This 10-day Uzbekistan Food Tour will introduce you not only to the flavors of Uzbek national dishes, but will also teach you how to cook them. Enjoy the wines of this sunny land while visiting Tashkent, Samarkand, Bukhara and Khiva.

Tashkent, Samarkand, Gijduvan, Bukhara, Khiva

10 Days | All year round | from US$ 1,600 per person Details

First courses of Uzbek cuisine - soup and its types

Uzbek Soups Mashkhurda, Uzbek Soups

 

Uzbek soups - a storehouse of flavor and taste

Soups are very popular in Uzbekistan and take an important place in national culinary. Uzbek soups are quite thick and rich of such vegetables as carrot, beet, onion, greens and various spices.

The most popular Uzbek soup is shurpa. There are dozens of recipes of shurpa: “shurpa-chaban” – soup with meat, potato, onion and tomato, “shurpa-mash” – mutton soup with green gram, “kaurma-shurpa” – soup with turnip, potato and carrot, “kiyma-shurpa” – soup with meatballs, “sholgom-shurpa”- mutton soup with turnip, “kifta-shurpa” – soup with meat sausages, pea and other vegetables, and others.

Uzbek national soup
Uzbek national soup
Uzbek national soup

Another popular Uzbek soup is mastava – soup with meat and vegetables, in which the sour milk, pepper and greens are added at serving. Also not less popular soup is mashkhurda – soup with green gram, rice, potato, which is also dressed with sour milk, greens and onion, and cholop – cold soup with cucumbers, radish, greens and sour milk.

Use of sour milk in soups originated in that time, when Turks, ancestors of today Uzbeks, were nomadic tribes. The general name of soups with sour milk is katikli.