AI-generated image
Nauryz kozhe
Seven-ingredient spring soup
Nauryz kozhe: Kazakh spring festival soup of seven ingredients
Nauryz kozhe is cooked in every Kazakh home and in big cauldrons on city squares in Almaty and Astana for Nauryz, the spring new year on 22 March. It must contain seven ingredients, standing for the seven blessings: water, meat, salt, grain, a second grain, milk and a sour milk such as ayran, and it is shared with neighbours so the year ahead is full. The meat is traditionally smoked horse meat or kazy kept from winter; this recipe uses beef, as the site does not use horse. A common mistake is adding the milk while the soup is boiling hard, which curdles it. Chef's tip: cool the pot for a few minutes before stirring in the milk and ayran, so the kozhe stays smooth and gently sour.
- Total time
- 140 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the soup
- 1 ⅛ lb beef brisket or shinin one piece
- 10 ½ cups water
- 1 ½ tsp salt
- 2 ⅞ oz hulled milletrinsed
- 2 ⅞ oz pearl barley or cracked wheatrinsed
- 1 ¾ oz short-grain ricerinsed
To finish
- 2 cups whole milk
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Simmer 1 ⅛ lb beef brisket or shin in 10 ½ cups water, skimming, for 1 hour, until nearly tender.
60 minStep 2: Add 2 ⅞ oz pearl barley or cracked wheat and simmer 20 minutes, then 2 ⅞ oz hulled millet and 1 ¾ oz short-grain rice and simmer 25 minutes more, until all the grains are soft. Add 1 ½ tsp salt.
45 minStep 3: Lift out the beef, cut into small cubes and return to the pot.
Step 4: Take the pot off the heat and cool for 10 minutes. Stir in 2 cups whole milk, then 2 cups ayran or plain yogurt thinned with water. Common mistake: adding them to boiling soup; it curdles.
10 minStep 5: Serve warm or at room temperature in bowls.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 20 g
- Carbs
- 34 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nauryz kozhe take?
- About 140 minutes in total: 20 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.




