Chorba is east food from mutton with vegetables. It represents fragrant, saturated broth in which vegetables and meat cook. The last when giving chorba on a table act as a garnish. Broth, vegetables and meat are always served separately, in different ware. Especially tasty chorba turns out when prepares in a kettle on a shive. In this case it leaves extraordinary fragrant and gentle.
It is required to you
- On a 5 liter cauldron:
- 1 kg is fresher than some mutton;
- 100 broadtail fats;
- 1 kg of onions;
- 4 average carrots;
- 2 eggplants;
- 500 g of fresh tomatoes;
- 1 kg of potatoes;
- 4 paprikas;
- 5 l of water;
- bay leaf
- greens
- salt
- peppercorn;
- spices – cumin
- barberry
- ground корианд.
- For marinade:
- 500 g of vinegar;
- 500 g of water;
- sugar
- salt to taste.
Instruction
1. Prepare a cauldron, hang up it over a fire and kindle in it broadtail fat.
2. Wash out mutton and cut on average pieces. Fry meat with spices on fire before formation of a crust. On it 20 minutes will be required. Take out mutton pieces from a cauldron. For chorba it is necessary to take a vertebral part of a ram.
3. Cut all carrot and only a half of onions with small cubes and fry them in a cauldron with broadtail fat before softening. Return the fried mutton to a cauldron.
4. Add the cut tomatoes, eggplants and paprika and continue to extinguish.
5. Prepare onions gas station. For this purpose chop the remained half of onions long, thin straws, salt it, mix. Strongly wring out hands onions and fill in with marinade: mix water, sugar and vinegar. The pickled onion is an obligatory component of chorba. It will give it light sourness and will split a layer of broadtail fat.
6. Pour in water in a cauldron and you weary chorba about two hours under a cover. At the first boiling remove a skin. The fire has to have small fire. At the end of preparation add potatoes cut rather largely, bell pepper and bay leaf. Boil 20 more minutes to full readiness of potato. Salt to taste. Spices – a pinch of the cumin pounded in palms, several leaves of a basil, a little ground coriander will become the finishing chord.
7. Serve the made chorba on a table as follows: pour broth on drinking bowls, and spread out meat and vegetables on separate plates. Surely give a pickled onion to this dish. It should be added directly to a drinking bowl with broth and to powder with small cut greens.