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Among the first courses of the Uzbek national cuisine, ugra soup is considered one of the favorite ones. This dish is prepared differently in each region. This kind of soup is considered the most famous in Bukhara, Kashkadarya, Surkhandarya, Samarkand, Tashkent regions and in Fergana valley, which is prepared with various recipes. In Kashkadarya and Surkhandarya regions, the cut noodle dough is made of milk and melted butter, and in Bukhara region, the dough is made of water and eggs. As for the Fergana Valley, the noodle dough is made of milk. After the dough is kneaded, it is maintained for 30-40 minutes, then rolled out in a thickness of 1.0-1.5 mm, cut into strings in a width of 8-10 cm, manually gently crumpled, removed from flours and dried.

In Fergana region, qualified chefs prepare a beef vegetable stew “sey” in a particular way, so that all the vitamins in vegetables are preserved. It is cooked over a "big" fire, on medium heat. When cooking a side dish, use fresh vegetables and seasonings. Tomatoes, cabbage, bell pepper, garlic, onion, radish, Turkestan spinach, pepper are the main ingredients for a "sey".

Restaurants that cook this dish

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