Refreshing Uzbek Chalop: A Summer Delight

Summer soup with a special oriental flavor. Try! Uzbek chalop is the same as okroshka. Cold, hearty vegetable soup. It consists of cucumbers, radishes and many different greens. And all this is filled with katyk or yogurt. You can also use kefir with sour cream. Delicious!
cook time: 25 min
Gavin Tanner
Refreshing Uzbek Chalop: A Summer Delight

Nutrition Facts (per serving)

20
Calories
3g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 1 clove
Salt to taste
Lemon juice 2 tbsp
Water 400 ml
Parsley (1 bunch) 30 g
Dill (1 bunch) 30 g
cucumbers 2 pc
Radish 150 g
Basil 20 g
Green cilantro (1 bunch) 30 g
Kefir (katyk) 400 ml

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Wash the cucumber, dry it and peel it. Cut the pulp into small strips. If the skin of the cucumbers is tender and thin, you don’t have to cut it off.

Step 4

Step 4
Wash the radish, dry it and cut it into small strips. If the radish is spicy, it is better to salt it first and leave for 10 minutes, then rinse with clean water.

Step 5

Step 5
Rinse all greens thoroughly and shake off water. Then finely chop the greens.

Step 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.

Step 7

Step 7
Mash everything with a masher so that the greens release their juice.

Step 8

Step 8
Add cucumbers and radishes to the pan with herbs.

Step 9

Step 9
Fill everything with cold diluted katyk. Pour in lemon juice. Salt everything and mix.

Step 10

Step 10
Let the Uzbek okroshka steep for 5-7 minutes until the salt dissolves. You can serve chalop soup immediately, but it is better to let it cool for 20-30 minutes in the refrigerator. Bon appetit!

Additional rubrics

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