This soup has oriental roots. Ugra Guzh is a dish of Uzbek cuisine. It is a soup with lamb meatballs. It also includes potatoes, rice, carrots, tomatoes, onions and spices. The soup is thick, rich and hearty.
Uzbek cuisine has ancient traditions, which were formed under the influence of the nomadic way of life and climatic conditions of the region. It makes extensive use of mutton, vegetables, cereals and spices. One can realize that Ugra Guzh soup has a long history and is part of the cultural heritage of Uzbekistan. Now this soup is prepared in many restaurants of Uzbek cuisine.
Let’s tell you how to prepare the soup yourself.
Ingredients for the dough:
- egg – pcs;
- flour – 200 g;
- water;
- salt – 1 tsp.
Ingredients for the soup:
- onion – pcs;
- sweet pepper – pcs;
- tomato – 1 pc;
- potatoes – 1 pc;
- carrots – 1 pc;
- salt – ⅓ tsp;
- cilantro – a bundle.
Ingredients for meatballs:
- minced meat – 250 g;
- rice – 50 g;
- salt – ⅓ tsp.
Cooking Ugra Guzha:
In a bowl mix flour and salt, break an egg in it and pour in water, knead the dough. Sprinkle the table with flour, put the dough and form a block, leave it under the bowl for 10 minutes.
Then roll out the dough into a large tortilla and leave to dry for 20 minutes. At this time, chop finely onions, peeled bell peppers, dice potatoes, carrots and tomatoes.
Fry onions in 50 ml of vegetable oil for a couple of minutes. Put bell peppers to onions, fry for a minute, add carrots and potatoes, fry for another 2 minutes.
Add
cilantro to the vegetables, salt and mix.
Add the fried vegetables to the pot, pour water and bring to a boil, remove the foam.
Mix the stuffing with rice and salt, form meatballs.
Dip the meatballs in flour and add to the soup. Divide the dough into 4 triangles, wrap each one into a roll. Cut each roll of dough into thin strips.
Add the dough strips to the soup and stir. Cook the soup for an additional 5 minutes.
Serve Ugra Guja should be served with chopped greens. This is a hearty and flavorful soup for lunch.
