Ugra chuchvara For frying: 100 g of lard (butter), 2 onions, 2 - 3 tomatoes or 1 tbsp. spoon of tomato paste, 2 potatoes. For minced meat: 500 g of meat (pulp), 2 - 3 onions, white of 1 egg, 1/3 teaspoon of salt, capsicum to taste. For

UGRA OSHI (MEAT SOUP WITH NOODLES) Prepare the dough for noodles in the same way as for dumplings, roll out thinly with a long rolling pin, sprinkle with flour, roll into a tube, fold as shown in the picture, and cut the noodles 1-2 mm thick. Pour flour and place noodles on it to

UGRA-CHUCHVARA (NOODLE SOUP WITH DUMPLINGS AND MEATBALLS) Prepare the dough as for noodles, roll out thinly, divide into two halves, make noodles from one, cut into squares 4x4 cm in size from the other. Divide the prepared minced meat (as for dumplings) into two parts, from one

MASH UGRA (SOUP WITH MASH AND NOODLES) Heat the oil high, fry the onion first, then finely chopped meat. Add diced potatoes and shredded carrots. Fry it all again. Then pour water and add the washed mung bean. Continue cooking for

SUTLI UGRA OSI (MILK NOODLES) Prepare the dough and cut the noodles. Pour milk into a saucepan, add salt, bring to a boil; Place noodles in boiling milk. When the noodles float to the surface, remove the pan from the heat and let stand without removing the lid for 5-6 minutes. Then pour into cash registers. At

UGRA PALOV (PILOV WITH NOODLES) Prepare a stiff dough using eggs only, roll out and cut the noodles. Dry in the sun or on greased oven trays. After this, knead with your palms so that the noodles become small pieces resembling grains of rice. Prepare from meat,

You rarely find oriental dishes on our home menu - well, unless you’ve somehow learned how to cook pilaf. And we try Uzbek dishes mainly in restaurants - and then with pleasure we remember amazing soups with homemade noodles, lamb dishes... We invite you to master one of the popular Uzbek recipes - nourishing, tasty, and your family will certainly appreciate it!

Kourma-lagman - homemade noodles with lamb

Lagman dough

• Flour 1000 g
• Salt 40 g
• Drinking water 460 g
• Vegetable oil 30 g

• Lamb (pulp) 520 g
• Bell pepper 400 g
• Kenyan beans 100 g
• Onion 100 g
• Garlic 10 g
• Vegetable oil 110 g
• Achik-usu sauce 20 g
• Soy sauce 20 g
• Tomato paste 60 g
• Bone broth 200 g

To submit

• Celery 5 g
• Omelet 10 g

1. Sai. Cut the lamb, onion, pepper and beans into small cubes. Chop the garlic into large strips. Fry the meat in vegetable oil in a wok, add vegetables, salt, soy sauce, vinegar, tomato paste, broth. Simmer until done.
2. Lagman dough. Dissolve salt in water, pour the resulting mixture into flour, add vegetable oil and knead the dough. Leave it for three hours. It is important to knead the dough every 30-40 minutes.
3. Form noodles, boil in salted water for 1 minute, drain in a colander, and pour in olive oil.
4. Roughly chop the noodles and fry them with garlic, add celery and sai, stir and lightly fry. Place on a plate, sprinkle with finely chopped dill and omelette.

Ugra-osh - chicken soup with homemade noodles and chicken meatballs

Bouillon

• Water 2.5 l
• Chicken 1250 g
• Onion 300 g
• Carrots 200 g
• Pepper
• Bay leaf

Noodles

• Flour 120 g
• Yolk 6 pieces

Meatballs

• Chicken fillet 600 g
• Onion 300 g
• Butter 70 g
• Egg 1 piece

1. Bouillon. Place the chicken in boiling water and cook for 10 minutes, skimming off the foam. Add salt, carrots and onions, leave on low heat for 1.5 hours. Add the pepper and bay leaf and cook for 15 minutes, add the dill stalk and keep on the stove for another 15 minutes. Strain the broth, discard the onion, and cut the carrots into strips.
2. Noodles. Knead the dough and let it rest for 30 minutes, then roll out and cut into thin strips.
3. Meatballs. Fry the onion in butter, cool and mince along with the fillet. Add salt, pepper, add the egg and mix everything thoroughly. Place in the refrigerator for 4 hours.
4. Boil water, add salt, pepper, bay leaf. Boil the formed meatballs for six minutes and place in a separate bowl. Boil the noodles in the same water, drain them in a colander, sprinkle with vegetable oil.
5. Serving. Combine noodles, broth and meatballs in a plate, sprinkle with fresh dill.

Pishlok-gumma with cheese and herbs - unleavened dough pie with filling

Dough

• Flour 150 g
• Water 75 g
• Dry yeast

Filling

• Sorrel 150 g
• Spinach 100 g
• Edam cheese 30 g

1. Mix water with flour and salt, add yeast and knead the dough. It is important to achieve a medium consistency. Let stand for half an hour.
2. Chop the greens, grate the cheese, form the dough into rounds and roll each one to about 10 centimeters in diameter.
3. Place the filling (40 g) on ​​the dough, season it with oil, salt and pepper. Close the pie from the edges to the middle and braid it.
4. Heat a frying pan with oil, place the pie “pigtail” down, and fry. Then turn over and cook until done.

Achik-chuchuk - Tashkent tomatoes with sweet onions and capsicums

Ingredients

• Tashkent tomatoes 140 g
• Onion 10 g
• Purple basil 3 g
• Chili pepper 4 g

Cut the tomatoes into round, thin slices. Chop the onion into long strips. Finely chop the basil. Combine vegetables and garnish the salad with chili pepper. Traditionally, this salad is served with pilaf.

Manti "Uyghur"

Ingredients

• Lamb pulp 1000 g
• Onion 400 g
• Beef fat 110 g
• Drinking water 70 g
• Salt 10 g
• Black pepper 1 g
• Zira 1 g

Dough

• Flour 1000 g
• Drinking water 400 g
• Salt 50 g
• Chicken egg 1 piece

Sour cream with garlic and herbs

• Sour cream 150 g
• Peeled garlic 4 g
• Dill 4 g
• Salt to taste

1. Dissolve the salt in water and pour the resulting solution into the flour, kneading the dough.
2. Cut the lamb flesh into small cubes, chop the onion, add salt, pepper and water. Mix everything. Add beef fat and onions, mix thoroughly again.
3. Form manti and boil them until tender.
4. Make the sauce: chop the herbs and garlic, mix with sour cream.
5. Place the manti on a plate, sprinkle with herbs. Serve sour cream and sour cream with herbs in separate sauce boats.

Article provided by the restaurant chain "Uryuk-cafe"

Ugra oshi is a traditional Uzbek soup. Meat broth and small meatballs, homemade noodles and tomatoes make it very tasty and filling.

For the soup we will prepare:

Meat on the bones (lamb or beef) for broth - 500g. I have lamb.

Onions - 2 heads

Tomatoes - 3-4 pcs.

Tomato paste - 2 tbsp. spoons

Butter or other fat - 2 tbsp. spoons

Greens - 1 bunch

Salt

Ground black pepper

Pulp or minced meat (lamb or beef) - 250g

Flour - 2 tbsp. spoons

For the noodles:

Flour - 250-300g

Water - 0.5 cups

Salt

Eggs - 1

We wash the meat, pour in 3.5 liters of water and put it on fire. When it boils, skim off the foam, reduce the heat and cook the broth until the meat is cooked.

Prepare a dough from flour, water, salt and eggs. Cover it with a napkin and let it stand for 10 minutes.

Then roll it out thinly with a long rolling pin. Sprinkle with flour.

Roll the dough into a tube and cut the noodles. Let it dry on a cutting board or on a napkin.

Pass the pulp, along with half an onion and herbs (2 tablespoons), through a meat grinder or add onions and herbs to the minced meat. Add salt and pepper, mix well.

We make small, cherry-sized meatballs. Roll them lightly in flour.

Fry the remaining finely chopped onion in oil.

Place the meatballs into the boiling broth and cook for 15-20 minutes.

Add the tomatoes and onions and let them boil. Then add the noodles to the soup, first shaking off the flour so that the broth does not become cloudy.

When the soup boils and the noodles float to the surface, reduce the heat and cook for another 2-3 minutes. Salt the soup to taste.

Ugra oshi is served hot. You can put greens on a plate and sprinkle with freshly ground pepper.

Bon appetit!

Ugra Osh rich in vitamins and minerals such as: vitamin A - 33.2%, beta-carotene - 30.5%, vitamin C - 12.7%, vitamin E - 17.5%, vitamin K - 23.8%, potassium - 11.7%, iron - 11.3%, cobalt - 30.1%, manganese - 17%, copper - 11.8%

How is ugra osh useful?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.

You can see a complete guide to the most useful products in the appendix.