Uzbek onion soup

About Pieve for the first time I heard from the father. In the war years this soup was a sort of magic wand when the then “record” and almost meshleba when the basis for tortillas served Gusarova flour. Although, in my opinion, the taste and even elegance is not inferior to Pieve European onion soups . invariably containing himself in Eastern flavor, you will hardly serves this soup in a restaurant or at a party. Not the, so to say, the scope on the background of pilaf. Laghman and other familiar Asian delicacies and splendor. Peevy because the image serves the poor. Yes, and I confess I tried pievu only in peasant homes. But since, as we know, necessity is the mother of invention, Pieva, with all the minimalism used in it products, brought this “Holy” to taste perfection. And just once I recommend to create this wonderful dish on your own, I hope, bursting from the abundance of products cuisines. You will not regret.

I must say, Pieva, like its European counterparts, has many variations. From “naked” soup in which the onions, oil and water to soup with tomatoes and even meat. We focus though on modest but not very “bare” form, to prepare which you will need ( 2 – 3 servings).

1. A dozen bulbs (about a kilogram) is completely unimportant what varieties.

2. About a pound of bones from which the meat is virtually removed (for pilaf or barbecue)

3. 50 grams of vegetable oil. Oil quality in this case is of particular importance. The higher the quality (including taste), the more meaningful will be the flavour of the soup. Vegetable oil is sometimes combined with animal fats – the fat tail, may (similar to GI), it all depends on availability and abundance. I would recommend using olive oil is cold pressed.

4. Add salt and pepper to taste.

As you can see, no wine, no broth, no cheese, no toast (except for the pieces of stale bread) – those usual companions the European onion soups – Pieve does not provide.

To begin, peel and chop the onion. It does not matter as rings, half-rings, thin, poto BP i.e. the sharper the knife, the more I. guaranty that the onions will not knock a tear.

In a pot or wok, pre-heat the oil and put the bones.

Bone fry very well till dark brown in color remaining on them scraps of meat.

Then low down the temperature and pour about half a liter of hot water. Roasted the bones need to cook at a moderate boil for 20 minutes. Then you need to increase the temperature and to evaporate residual moisture, to only fat .

Bone from fat-remove – they did their job and we don’t need any more – the boiler will have to podostyli and remove fat from all “unnecessary” – the fragments of the bones, the meat fibers, which invariably gets into the oil when frying. Return the pan on the stove, add the onions and, stirring constantly, adjust the temperature under the dish so that the onions were cooked, and languished. This is very important! Fried -polupodzemny onions in this dish we don’t need strictly!

Cover the pot cover and let the onions simmer, stirring constantly, for at least two hours. That’s the minimum! At the same time watch how he will change color during the languor from the pale white.

before intensive cream.

After two hours of languor pour in the onion about a litre of boiling water, let slightly simmer three to four minutes and season to taste with salt.

Pepper – black or red – best added directly to the plate.

PS. In Central Asia rarely boiled the broths only to then add in each and e meals. These are the features of this cuisine, pilaf is still the preferred zirvak, and for many soups – pre-roasting. Perhaps these manipulations do Eastern and Oriental dishes. It’s a question of why wouldn’t Peavy to cook the broth from the same bones separately. You can probably cook. And add wine. And cheese. And in the oven then. But it will not Pieva – with only her inherent taste and aroma that deserve to them to join .

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