Dish: Ugro

Ugro

Name: Ugro
Total time: 2 h 10 min
Yield: 4
Ingredients: carrots — 150 г; cilantro — 1 пучок; eggs — 1 шт; flour — 200 г; katyk (soured milk) — 150 мл; lamb — 500 г; onion — 150 г; potatoes — 300 г; split peas — 100 г; black pepper — 0,5 ч. л.; salt — 2 ч. л.; water — 2,6 л

Tajik cuisine

Editorial 2 h 10 min 4 servings

Master 70 kcal/100 g updated November 12

A thick Tajik noodle soup: a meat broth with peas and potatoes and thin homemade noodles, dressed with katyk and herbs.

Method

Cover the peas with cold water and soak for 3 hours. Cut the lamb into large pieces, cover with 2.5 L of cold water, add the carrot and the peeled onion whole, bring to a boil and skim off the foam.
Mix the flour with 1 tsp of salt, the egg and 80 ml of water, knead a stiff, elastic dough and leave for 30–40 minutes in a cool place.
Add the soaked peas to the boiling broth and simmer over low heat for 40 minutes.
Dice the potatoes, add them to the soup and cook for another 15 minutes.
Roll the dough out very thin, sprinkle with flour, roll it up and cut into thin noodles. Spread them on a towel and let dry for 10 minutes.
Shake the flour off the noodles, add them to the boiling soup, season with salt and cook for 10–15 minutes until done.
Remove the meat and slice it. Ladle the soup into bowls, add a piece of meat to each, sprinkle with chopped cilantro and black pepper, and add 2 tbsp of katyk to each.