Uzbek chalop

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to prepare Uzbek chalop cold soup? Prepare the necessary products. Chalop differs from our okroshka in an unusual ingredient - katyk. This is fermented milk with high fat content. The taste of katyk is somewhat reminiscent of kefir or yogurt, but it is so thick that a spoon can stand in it. Therefore, the katyk needs to be diluted.

2. STEP 2

   

   Dilute the katyk with water and stir, trying to break up all the lumps. I diluted the katyk with water in a 1:1 ratio. This mixture turns out semi-viscous, like 2.5% fat kefir, but can be diluted even more.

3. STEP 3

   

   Wash the cucumber, dry it and peel it. Cut the pulp into small strips. If the skin on the cucumbers is tender and thin, you don’t have to cut it off.

4. STEP 4

   

   Wash the radishes, dry them and cut them into small strips. If the radishes are spicy, it is better to pre-salt them and leave for 10 minutes, then rinse with clean water.

5. STEP 5

   

   Rinse all greens thoroughly and shake off water. Then finely chop the greens.

6. STEP 6

   

   Place the chopped herbs in a small saucepan. Peel the garlic, pass through a press and add to the pan with the greens.

7. STEP 7

   

   Mash everything with a masher so that the greens release their juice.

8. STEP 8

   

   Add cucumbers and radishes to the pan with herbs.

9. STEP 9

   

   Fill everything with cold diluted katyk. Pour in lemon juice. Add salt and mix everything.

10. STEP 10

    

    Let the Uzbek okroshka brew for 5-7 minutes so that the salt dissolves. You can serve chalop soup to the table immediately, but it is better to let it cool for 20-30 minutes in the refrigerator. Bon appetit!

Comments on the recipe

Natalia M

25.09.2023

4.7

I hardly ever cook okroshka, but it’s always interesting to learn something new. For review, I chose the Uzbek okroshka Chalop recipe. First of all, I liked the bright photograph) The process is described in detail and clearly. I also liked the composition of the products. I replaced katyk with homemade fermented milk. I make it with full-fat cow's milk and it turns out very thick (it costs a spoon))) I cut the radish and cucumber into cubes. Among the herbs I found parsley, dill and cilantro. Added dried basil. My portion is small, so I crushed the herbs with a knife on a cutting board. For spiciness, in addition to aromatic garlic, I added a mixture of peppers. The use of lemon juice was a surprise to me, but it turned out that the taste of the dish only benefits from it. I really liked the okroshka. Simply an incredible combination of freshness, aromas and tastes! Now I will cook a larger portion.