Kazakh Beef Soup Recipes

KUYRDAK FROM KAZAKHSTAN

Steps:

• Cut meat into serving sized pieces and fry with chopped onions. Make balls with bread dough. Add broth, bread dough, spice mix, chopped tomatoes, and bay leaves. Bring to a boil, then stew about an hour or until tender.
• Meanwhile, fry garlic and spring onions until golden, then add all other sauce ingredients except yogurt and fry another minute or so. Set aside.
• When ready to serve Kuyrdak, add yogurt to sauce and stir well. Remove bay leaves, spoon meat onto a bed of rice and serve sauce on the side, as people will prefer different amounts.
• Variation: Skip the yogurt and oil. Do not cook greens, just sprinkle them over the Kuyrdak. This is how it is served when yogurt is not available.

KAZAKHH BEEF PLOV RECIPE BY TASTY

Steps:

• Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
• Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
• In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
• When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
• "Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
• Remove from the oven once cooked. Let sit for 15 minutes before opening.
• Mix the carrots into the rice and serve.
• Enjoy!