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Chalop Uzbek okroshka

Chalop — Uzbek Okroshka

The fastest, simplest, most vitamin-packed dish for a hot day! Chalop is Uzbek okroshka — a cold, hearty vegetable soup. It's a spring-and-summer dish made of cucumbers, radishes, and lots of different herbs, all poured over with katyk or soured milk. Very tasty!

Maria

Recipe author

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Composition / ingredients

Servings:

Kefir (KATYK)

400

Water

400

Radishes

150

Cucumbers

Garlic

Parsley (1 bunch)

Dill (1 bunch)

Fresh cilantro (1 bunch)

Basil

Lemon juice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 0 % 0 g

Carbohydrates 75 % 3 g

20 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients for the chalop. The new ingredient that sets chalop apart from our okroshka is katyk — a high-fat cultured milk. Its taste is somewhat like kefir or soured milk, but it's so thick you can stand a spoon in it, so it needs to be diluted.
Step 2:

Dilute the katyk with water and stir, trying to break up all the lumps. I diluted the katyk with water 1:1. That mix comes out semi-thick, like 2.5%-fat kefir, but you can thin it further.
Step 3:

Wash, dry, and peel the cucumber. Cut the flesh into thin strips. If the cucumber skin is tender and thin, you don't have to peel it.
Step 4:

Wash, dry, and cut the radishes into thin strips. If the radishes are sharp, it's better to salt them first and let them sit for 10 minutes, then rinse with clean water.
Step 5:

Wash all the herbs thoroughly and shake off the water. Then chop them finely.
Step 6:

Put the chopped herbs in a small pot. Peel the garlic, press it through a garlic press, and add it to the pot with the herbs.
Step 7:

Mash everything with a masher so the leaves release their juices.
Step 8:

Add the cucumbers and radishes to the pot with the herbs.
Step 9:

Pour the diluted katyk over everything. Add the lemon juice. Salt it all and stir.
Step 10:

Let the chalop sit for 5–7 minutes so the salt dissolves. You can serve the chalop right away or let it chill for 20–30 minutes in the refrigerator. Enjoy!

You can use less or more water than the recipe calls for, depending on whether you want a thick or thinner soup.
It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.
If you can't buy katyk, you can replace it with kefir or soured milk.