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Homshurbo, Prescriptions, Any category, Any kitchen, Soups, Tajik cuisine

Ingredients portion 10

Beef 700g

Onions 2 heads

Carrots 2 pieces

Sweet pepper 2 pieces

Tomatoes 3 pieces

Potatoes 4 pieces

Chickpeas 200g

Salt to taste

Laurel leaf 3 pieces

Ground black pepper to taste

Garlic 6 cloves

Greens 1 bundle

Water 2.5 l

Cooking instructions 1 hour

1 Soak the chickpeas in cold water overnight.

2 Wash the meat, coarsely chop it, put it into a saucepan, pour cold water over it and place on the fire. As the stock comes to the boil, remove the foam, reduce the heat to medium, add the peeled heads of onion, bay leaf and cook the meat until tender (1.5 to 2 hours on average). At the end of the time, take out the onion (it has done its job of giving off its flavour and absorbing all the harmful substances contained in the meat). Strain the broth through a double layer of gauze, in order to give the soup a beautiful colour. At this stage, the soup can be lightly salted.

3 Drain the peas. Peel and wash the carrots, potatoes and peppers. First put the peas and carrots into the soup and allow to simmer for 10 minutes, then add the bell peppers and after 5 minutes add the potatoes.

4 Cook the soup until all the vegetables are cooked. At the end of cooking, add the chopped tomatoes.

5 Place the vegetables, meat and some peas on a plate first, then add the stock. Serve hot with chopped fresh herbs.

Recipe tip I made separately in a bowl: garlic (squeeze through a garlic masher) and chopped herbs, pour over the hot stock. You can add it to soup or just dip the meat. It’s so delicious!!!!!!

Sandy biscuits

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .