Ingredients with Measurements:
- 1 pound lamb or beef, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 1 cup qatiq (fermented milk)
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, sauté the lamb or beef over medium-high heat until browned on all sides.
2. Add the onion and garlic to the pot and cook until the onion is soft and translucent.
3. Stir in the tomato paste, paprika, cumin, coriander, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Pour in the water and bring the soup to a boil. Reduce the heat to low and simmer for 1-2 hours, until the meat is tender.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the qatiq. Heat the soup over low heat until warmed through.
8. Serve the soup hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sodium: 500mg
Substitutions for ingredients:
- You can use chicken or turkey instead of lamb or beef.
- If you can't find qatiq, you can use plain yogurt instead.
Variations:
- Add chopped vegetables like carrots, celery, and potatoes to the soup for extra flavor and nutrition.
- Use different spices to change the flavor of the soup. Try adding cinnamon, turmeric, or ginger.
- Add cooked rice or noodles to the soup to make it more filling.
Tips and Tricks:
- Make sure to brown the meat well before adding the onion and garlic. This will give the soup a richer flavor.
- If you don't have a blender or immersion blender, you can mash the soup with a potato masher or fork to make it smoother.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation Ideas:
- Serve the soup in individual bowls, garnished with chopped parsley and a dollop of qatiq.
Garnishes:
- Chopped fresh parsley
- Qatiq or plain yogurt
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested Side Dishes:
- A simple green salad with a lemon vinaigrette would be a nice accompaniment to the soup.
Troubleshooting Advice:
- If the soup is too thick, you can add more water or broth to thin it out.
Food Safety Advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Qatiq soup is a traditional Azerbaijani dish that is made with fermented milk. It is often served during the winter months to warm up on cold days.
Flavor Profiles:
- Qatiq soup is rich and savory, with a slightly tangy flavor from the qatiq.
Serving Suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Azerbaijani