Bowl of Uzbek Chicken, Beet & Turnip Soup
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Chicken, Beet & Turnip Soup


Uzbek   -   Oshi Sholgom Kizilcha
Makes:
Effort:
Sched:
DoAhead:  		 12 cups
***
2 hrs
Yes		 This simple but delicious soup of Chicken and Winter Root Vegetables is suitable for cooking in the primitive kitchen of a yurt. It could also be made with mutton, goat, beef, horse, or camel - see Comments.




1-1/4
14
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5
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1/3
2
1/3
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c
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Chicken meat (1)  
Beets
Turnips
Carrots
Onions
--------
Chicken Broth
-- Seasonings
Cumin Seed
Salt
Pepper, black
-- Garnish
Parsley
-- Serve with
Bread (2)
Prep   -   (40 minutes - exclusive of making Broth)
  1. Cut CHICKEN into about 1/2 inch cubes.
  2. Peel BEETS and cut into 3/8 inch dice. Peel TURNIPS and cut into 3/8 inch dice. Peel CARROTS and cut into 3/8 inch dice. Mix all.
  3. Dice ONIONS about 1/4 inch.
  4. Grind CUMIN in your spice grinder.
  5. Chop PARSLEY for Garnish.
Run   -   (1-1/4 hr)
  1. In an adequate sauce pan (3 quart), bring Chicken Stock to a boil. Stir in Chicken, Beet mix and Cumin. Season to taste with Salt and Pepper.
  2. Bring back to a boil and simmer 45 minutes to an hour until Chicken is tender.
  3. Serve hot, garnished with chopped Parsley. Of course, on the winter steppe, this garnish would not be available.
NOTES:
  1. Chicken:   Use Thigh and/or Leg meat. Weight is for skinless and boneless meat trimmed of all excess fat. A day ahead, I buy whole chicken leg quarters. I trim off the meat and use the bones, trimmings and fat to make the stock. This I strain, discarding the solids, and use my gravy separator to remove all the fat. For details see our recipe Soup Stock / Broth - General Method.
  2. Bread:   This would be served with Uzbek Non Bread, or similar. Indian Naan is not nearly as puffy and crusty, but the Armenian bakeries here in Los Angeles churn out truck loads of tandoor breads that are similar. For details see our Bread: Greece to Punjab page.
  3. Comments:   If using meats other than Chicken, which have more of a scum problem if just dumped in boiling water, I'd do it this way:
    1. Heat 1 T Oil or Sheep Fat and fry until all raw color is gone and any exuded liquid is boiled off. Even better would be until just lightly browned.
    2. Stir in Onions and fry stirring until translucent.
    3. Stir in Broth (Chicken, Beef, Lamb, Camel), add the vegetables and proceed as above.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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