Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 1 1/2 pounds stewing lamb, cut into 1 1/2-inch chunks
- 1 cup chopped onions
- 9 cups Beef Stock, or canned broth
- 1 large purple turnip, peeled and cut into 1/2-inch dice
- 1 large zucchini, cut into 1/2-inch dice
- 2 carrots, peeled and cut into l/2 inch dice
- 2 large green bell peppers, cored, seeded, and cut into strips
- 1 1/2 pounds fresh, ripe plum tomatoes, peeled, seeded, and coarsely chopped
- 1 1/2 teaspoons cumin seeds
- 2 small hot dried chili peppers
- 1 teaspoon coriander seeds, crushed
- 1 can (16 ounces) chick-peas, well drained
- Salt, to taste
- 2 tablespoons white vinegar, or more to taste
- 1/2 cup chopped fresh cilantro for garnish
Directions
Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes
Spoon off all the fat from the pot, then add the stock, and bring to a boil. Reduce the heat to low, cover, and simmer until the lamb is tender, about 11/4 hours.
Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
Serve the soup garnished with plenty of cilantro.
Serves 6 to 8
Category:Kyrgyzstanian Recipes
Category:Kyrgyzstanian Soups