Chalop Uzbek okroshka

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products for chalop. A new ingredient that distinguishes chalop from our okroshka is katyk. This is fermented milk of high fat content. Therefore, the taste of katyk somewhat resembles kefir or yogurt, but it is so greasy that a spoon is in it. Therefore, the katyk needs to be diluted.

2. Step 2:

   

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

3. Step 3:

   

   Wash, dry and peel the cucumber. Cut the pulp into small strips. If the skin on cucumbers is tender and thin, you can not cut it off.

4. Step 4:

   

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

5. Step 5:

   

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

7. Step 6:

   

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

8. Step 7:

   

   Mash everything with a pusher so that the leaves let the juice out.

9. Step 8:

   

   Add cucumbers and radishes to a saucepan with herbs.

10. Step 9:

    

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

11. Step 10:

    

    Let the chalop stand for 5-7 minutes so that the salt dissolves. You can immediately serve the chalop to the table or let it cool for 20-30 minutes in the refrigerator. Bon appetit!