Homshurbo
Soups • Tajikistan
Description
I prepared separately in a bowl: garlic (pressed through a garlic press) and chopped herbs, poured hot broth over them. You can add it to the soup or simply dip the meat in it. It turned out so delicious!!!!!!
Ingredients
- Beef 25 oz
- Onion 2 heads
- Carrot 2 pieces
- Orange Bell Peppers 2 pieces
- Tomatoes 3 pieces
- Salad Potatoes 4 pieces
- Chickpea 5 oz
- Salt to taste
- Bay leaf 3 pieces
- Ground Black Pepper to taste
- Garlic 6 cloves
- Herbs 1 bunch
- Water 5 qt
Step-by-Step Guide
Step 1
Soak the chickpeas in cold water overnight.
Step 2
Wash the meat, cut it into large pieces, place it in a pot, cover with cold water, and put it on the heat. When the broth boils, skim off the foam, reduce the heat to medium, add the peeled onion heads and bay leaves, and cook the meat until tender (about 1.5 to 2 hours). Once done, remove the onion (it has done its job — imparted its aroma and absorbed all the harmful substances in the meat). Strain the broth through a double layer of cheesecloth to give the soup a nice color. At this stage, you can lightly salt the soup.
Step 3
Drain the water from the chickpeas. Peel and wash the carrots, potatoes, and peppers. Cut them into large pieces. First, add the chickpeas and carrots to the soup and let them cook for about 10 minutes, then add the bell pepper, and after 5 minutes, add the potatoes.
Step 4
Cook the soup until all the vegetables are tender. At the end of cooking, add the chopped tomatoes.
Step 5
In a bowl, first place the vegetables, meat, and a little chickpeas, then add the broth. Serve hot with chopped fresh herbs.
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