Today I bring to the attention of our hostesses another dish. national cuisine- kaurdak in Uzbek. In my childhood, we called this dish kavardak (which figuratively meant a mixture, a mess), since it is prepared from a mixture of those vegetables that were in season.
This dish can be both the first and second (if you add more or less water), but in the original it is something in between the first and second.
There are no exact proportions of products when preparing this dish, I put everything “by eye”, but I will write the approximate number of products that we need. 
So I had the ingredients:
Meat (beef or lamb) - 1 kg
potatoes - 7-8 pcs (large)
onion - 2-3 pcs
carrots - 1-2 pieces
tomatoes - 3-4 pcs
bell pepper- 1 PC
garlic - 4-5 cloves
tomato paste- 1-2 tbsp
vegetable oil for frying
dry spices - cilantro, zira, black pepper, salt - to taste.
Cooking time - 1-1.5 hours (depending on the stiffness of the meat).
Difficulty - medium.
Short version of preparation:
Wash the meat and cut into pieces.
Fry in a cauldron in oil.
Peel and chop the carrots and onions, put them in a piece of meat.
Add chopped garlic and bell pepper.
Pour boiling water over the tomatoes, chop the vegetables with beef.
Simmer for 20 minutes.
Coarsely chop the potatoes, determine to all the ingredients.
Pour in tomato paste.
Wait for the potatoes to cook.
Salt and pepper.
This dish is cooked in a cauldron - a saucepan with thick walls and a bottom in which you can fry food.
I washed the meat and cut it into pieces. The cauldron warmed up well and added oil so that it covered the bottom of the cauldron. The meat was placed in a cauldron and fried on all sides. If the meat is fatty, you can first lay out fatty pieces so that the fat is rendered, then add lean pieces for frying.
Cleaned all vegetables. I cut the onion into rings, carrots - into cubes or rings. When the meat began to brown, I added onions and carrots to it.
I cut the bell pepper into small cubes, finely chopped the garlic and added everything to the cauldron to fry meat and vegetables.
Tomatoes were peeled, after dousing them with boiling water, and cut into small cubes.
When the vegetables in the cauldron were fried, I added tomatoes to the cauldron. I put it out for 15-20 minutes, until the juice from the tomatoes evaporated and the tomatoes began to fry. If the meat is harsh, at this stage you can pour a glass of water into the cauldron and simmer the meat for another 20-30 minutes.
I cut the potatoes coarsely - into 4-6 parts, put them in a cauldron, added tomato paste, poured enough water into the cauldron so that it slightly covered the potatoes, let it boil and left to stew for 15-20 minutes over low heat until the potatoes became soft.
Kavardak from the Uzbek language is translated as - "mess, confusion." In a word, a mess consists of those vegetables that are found in your home.
This dish is very easy to prepare, no special skills are required, everything is elementary and simple, the main thing is to have all the ingredients necessary for this on hand. Dishes are very tasty and filling.
Cooking time - 2 hours
Quantity - 5 people
Step 1
You will need: sunflower oil, meat (beef or lamb), onions, carrots, potatoes, bell peppers (red or green), red tomatoes, a clove of garlic, bay leaf, mix spices (coriander, dry dill, ground red hot pepper), salt (to taste), water.
Step 2
Cut the meat into medium pieces.
Step 3
Then cut into medium pieces - onion, carrot and garlic.
We put the cauldron on a big fire, pour oil, kalim, and as soon as smoke starts to go, we reduce the gas by medium fire and throw the meat, mix occasionally. Fry 5 min.
Step 6
Then add the onion and mix. Fry for 3 minutes, stirring occasionally.
Step 7
We throw carrots, mix. Fry for 3 minutes, stirring occasionally.
Step 8
Next, throw in the bell pepper, mix. Fry for 3 minutes, stirring occasionally.
Step 9
At the end, reduce the heat to a minimum and spread the potatoes on top. Then we cut the tomatoes into rings and also lay them out, pour chopped garlic, salt, spices, decorate with bay leaves. Pour water, close the lid of the cauldron and leave to simmer for 1 hour on a very low heat. After cooking, leave the dish to rest for 5 minutes before serving.
The dish with the unexpected name "Kvardak" is one of those solid protein treats - "heavyweights" that do not fit in with a frivolous image. Kavardak - national Uzbek dish from meat and potatoes. Kvardak means “roasting”, and not at all “chaotic hash and disorder”, as one might think. Of course, Uzbeks cook mess in a cauldron over an open fire, just like pilaf.
In the absence of an authentic cauldron, you can use cast-iron cookware with a thick bottom and walls. Thick-walled dishes are needed so that the food does not burn during cooking over high heat.
Ingredients
- 1 kg potatoes
- 200 g onion
- 300 g carrots
- 500 g meat
- a pinch of coriander seeds and cumin (or cumin)
- vegetable oil - 120 ml
- pinch hot pepper Chile
- water - 2 glasses
- paprika - 1 tbsp. l., optional
Cooking mess
Cut the meat into pieces about 3 by 3 cm.
Peel potatoes, carrots and onions. Cut potatoes into large pieces.
Carrots - straws 3-5 mm.
Onions - thin half rings 2-4 mm thick.
Ignite the cauldron on a stronger fire and pour vegetable oil into it.
Then calcine the vegetable oil over high heat for a couple of minutes, then put the pieces of meat in the cauldron. Fry the meat over high heat for 5-8 minutes so that it is slightly reddened and releases fragrant juice.
It is not necessary to overcook the meat at this stage.
Add onions to the cauldron, mix with meat and fry for a couple of minutes.
Do the same procedure with carrots.
Add salt and spices to the cauldron (including paprika). Fill everything with hot water.
Now it's time for the potatoes. Put potatoes in a cauldron, mix thoroughly with the rest of the ingredients. Each potato should be immersed in the sauce. If there is not enough sauce, add more water.
After that, you need to reduce the heat to the weakest, tightly cover the cauldron with a lid and simmer the potatoes with meat in the cauldron for 25-30 minutes.
Sprinkle the finished mess with fresh herbs. In the traditional Uzbek cuisine usually use green cilantro (coriander). This dish is served in deep bowls.
About meat. For cooking this dish, it is preferable to use lamb or beef. If you take pork, then you should reduce the amount of vegetable oil.
About cutting. If the potatoes are small, they do not need to be cut at all. Cut medium-sized potatoes in half, large ones in quarters. Large onions can be cut into quarters of rings.
About spices. Additionally, you can put 1 tablespoon of ground paprika in the base for the mess. Uzbeks usually do not add it, but the dish comes out tastier with paprika. In addition, zira can be exchanged for cumin (this is also not an Uzbek choice, but tasty).
Calories: Not specified
Cooking time: Not indicated
Kavardak, a thick soup with meat and vegetables, belongs to Uzbek cuisine. A real Uzbek mess is cooked in a cauldron over an open fire. But in the absence of such conditions, you can cook a mess on the stove, and instead of a cauldron, use a saucepan with a thick bottom or a deep cast-iron pan. The main thing is that the dishes retain heat for a long time, and it is evenly distributed throughout the volume.
The soup is cooked so thick that it rather resembles a little broth in it, and vegetables and meat are cut into large pieces. Potatoes are necessarily added to the mess, they are taken in the same amount as meat. The remaining vegetables are placed arbitrarily, based on what is. Meat and vegetables are pre-fried in oil, and then brought to readiness in a small amount of broth. Of course, it is very tasty, and of course, it is high in calories. But after all, it’s not all the same to eat light soups; occasionally you can afford such a solid meal. Especially in the cold, when you really want something hot, warming, nutritious.
Soup "Kavardak" - recipe with photo
Ingredients:
- beef or veal - 500 gr;
- potatoes - 600-700 gr;
- onions - 2 large onions;
- carrots - 1-2 pieces;
- Bell pepper- 1-2 pieces (fleshy, juicy);
- tomatoes - 3-4 pieces (or 2 tablespoons of tomatoes);
- salt - to taste;
- green cilantro (you can parsley) - a large bunch;
- black pepper or any spices for meat - to taste;
- sugar - 2-3 pinches (to taste);
- garlic - 2 cloves;
- water or broth - 2-3 cups.
Recipe with photo step by step:
Any meat can be added to the mess: veal, beef, lamb, pork and even poultry - chicken, turkey. In order for the meat to fry evenly and remain noticeable pieces in the finished dish, you need to cut it not very finely, into pieces of medium size. 
Cut large onions in half, chop into half rings, not thinly. How to chop an onion 0.5-1 cm. 
In a cauldron, cast iron pan or saucepan, heat vegetable oil. Put the meat, fry it over high heat for about 10 minutes until a red-brown crust. Add onion half rings, fry it with meat, salt and pepper. 
Pour in a little water so that it only covers the meat by 2-3 cm. Cover with a lid, after boiling, turn the fire down to a quiet one and simmer for about 1 hour until soft. 
When the meat becomes soft, boil the water. Cut the carrots into slices, send to the meat and lightly fry in fat. 
Set aside one medium potato. The rest of the potatoes, cut into large pieces or slices, add to the meat along with coarsely chopped sweet peppers. Mix everything, fry vegetables until no liquid is added. Potatoes should be saturated with fat and flavor of meat. 
Peel the reserved potato, grate it on a coarse grater. Add water or broth to the meat and potatoes, cover the vegetables to the top. Sprinkle grated potatoes. Mix, boil. Cover and simmer until potatoes are tender (about half an hour). Grated potatoes will boil during this time, give taste and density to the gravy. 
IN ready meal add coarsely chopped tomatoes and a little sugar for a richer taste. Stir, under the lid, simmer the soup for another 10-15 minutes until the tomato is soft. Turn off the heat, do not open the lid, let the soup rest and brew. 
Thick, bright, tasty and very fragrant soup ready! It is recommended to serve the mess not in plates, but in deep bowls. Arrange the pieces of meat with vegetables in portioned dishes, pour in a little broth, add grated garlic, finely chopped greens. If desired, you can season the soup with sour cream. Bon appetit! 
Author Elena Litvinenko (Sangina)
We also invite you to take note
Kvardak - Kuyrdak (distorted. "Kvardak") - a traditional dish Kyrgyz and Kazakh cuisine.
As in the dishes of traditional Central Asian cuisine, lamb is also used here, but we are not so scrupulous, we can use any meat of our choice.
Ingredients.
Meat, onions, carrots (optional), tomato paste or tomatoes (optional), garlic, spices, potatoes.
The sequence of laying the products is the same as when preparing pilaf.
The proportions are selected individually, however, there should still be more potatoes than the rest of the components that make up this dish.
The meat is fried, chopped onions are added to it, then some vegetables, if there is our desire. Usually, if I add carrots, then a very small amount of it, just for a small visual effect, for a more colorful look to the dish. Well, I don’t like carrots either in roasts or in soups, with the exception of pilaf, where it is very appropriate.
When the onion becomes slightly brown, I fall asleep potatoes, peeled and cut into pieces that are not the same size and shape.
I need it not to boil at the same time when cooking, then from smaller pieces a mashed sauce is more likely to form, that is, we will not get potato soup with meat, but, as it were, half-mashed-half-roast. This is what I call a mess.
Therefore, I do not cut the potatoes in equal pieces.
The whole process takes place with not low heat and intensive stirring of the contents of the boiler with a slotted spoon.
Then, when the potatoes are steamed a little and soaked with meat spirit, we generously pour everything with water, after boiling we season with spices, cook until the amount of water evaporates and decreases by almost half, and the liquid thickens.
When the liquid has practically evaporated, there will be a dish of the consistency and concentration that we needed.
Bon appetit!
This dish came to our kitchens from Central Asia. There it is called kuurdak or kuardak. In Russian transcription, the word kavardak, consonant with it, but more understandable to our ears, has taken root. However, when preparing it, disorder is still not welcome.
This thick and hearty dish successfully replaces the soup and the second. The consistency of the mess resembles a stew. Russian cuisine knows its recipes for kavardak - according to the method of preparation, they resemble okroshka, but unlike it, they are served hot. We advise you to try making a mess. The recipes chosen for this article are not very complex. Even an inexperienced cook can carry them out.
In Uzbekistan, kavardak is a dish made from offal of a young ram. The heart, liver, kidneys, lungs and tail fat must be fresh, freshly removed from the carcass. The kidneys must first be thoroughly soaked in several waters.
Fat tail fat should be melted in a cauldron, the heart, kidneys and lungs cut into small pieces and dipped in boiling fat. Chop two heads onion and send it there. Fry, stirring constantly. After 15 minutes, when the onion becomes invisible, chop the liver and put in a cauldron. Salt and sprinkle with a little ground pepper. Mix well. Pour one glass of boiling water into the cauldron. As soon as it boils, throw in the bay leaf. Reduce the fire to a minimum and then simmer for 10 minutes. Serve hot.
Since the dish is fatty, it will be very tasty and not too sugary if served as a side dish. crumbly rice. No less good with such a mess and buckwheat. If there are no lamb giblets, do not despair! Take beef. You can also make a real mess out of them. The recipe in this case will be exactly the same. In Asia, the mess is even made from horsemeat. Fat tail fat will successfully replace unrefined vegetable oil. 
Tondurma kuurdak
This “stew” of nomads can be considered a preparation for various soups and main courses. If you need to quickly prepare a dish of vegetables and meat, then tondurma kuurdyk will be an ideal basis for it. Tondurma kuurdyk is a kind of preservation that can be stored in a cold place for an arbitrarily long time and used in the most different dishes as needed.
You need to take five kilograms of good, not very fatty meat. It is best if it is lamb. Melt two or three kilograms of fat tail fat, and remove the cracklings. For flavor, fry onion and garlic in the same fat. They also need to be taken out. Cut meat into small cubes and dip in fat. Salt and pepper. Simmer for about an hour. You can add boiling water from time to time, just a little. Transfer the finished meat with fat to jars and close tightly. Keep refrigerated.
Everyone likes a vegetable or cereal dish flavored with such a mess.
Russian variant
There are a great many Russian variants of the mess. In different areas they will tell you how to make a mess from fresh or dried fish, millet porridge or rye breadcrumbs. In the Tambov region, a mess is a drink made from beer, honey and water.
The most popular is the meat and vegetable mess. Its recipe is simple. The dish consists of beef, potatoes, carrots, onions and your favorite seasonings. Beef must be cut very finely and fried over high heat. When it is browned, mix it with chopped onions and carrots. After five minutes, put the potatoes in the same pan. Pour in two or three cups of boiling water. As soon as the water boils, reduce the fire, salt and pepper the dish, add bay leaf and leave to stew until the potatoes are completely boiled, that is, for about an hour. It turns out very tasty, and most importantly, simple. 
Kavardak with eggplant
The rich composition of this dish implies that the hostess has enough free time, so we recommend trying it on the weekend. Having prepared a mess with eggplants only once, you will forever fall in love with this original and mouth-watering dish.
In addition to meat (it is better to take lean pork), you will need potatoes, bell peppers, cabbage, carrots, onions, spicy greens and, of course, eggplant. Eggplant should be cut into pieces and pour salted boiling water. Then send them under the press to glass the water with bitterness. Cabbage also needs to be cut, put in a colander and immersed in boiling water for a few minutes. This will make it more tender and get rid of the unpleasant aftertaste.
The meat should be cut into pieces the size of a large gooseberry, put in a pan with a thick bottom and fry over high heat. Chop the onion and fry it along with the meat. Grate on coarse grater carrots and send it to the same pan. Potatoes, eggplant and cabbage are also put into the meat. Pour in boiling water. Stir well, and as soon as it boils, salt, pepper, add cardamom grains and bay leaf. Leave the dish to stew until the meat and potatoes are completely softened. At the very end of cooking, put finely chopped bell pepper, crushed garlic and greens in a saucepan. Bring the dish to a boil and immediately turn off the heat under it. After 20 minutes, when the mess is saturated with the aromas of the last ingredients and cools down a bit, it can be served. 
Kavardak with tomatoes
No less tasty is the chicken mess. The recipe for its preparation is not very complicated. It includes boneless chicken, pumpkin, tomatoes, onions, garlic, bell peppers, dill, parsley, cilantro and spices. A whole chicken carcass should be boiled until easy separation from the bones. Put salt, pepper and bay leaf into the broth. When the chicken is soft enough, remove it from the pan and strain the broth. Cut the meat with the skin into small pieces and set aside. Boil potatoes and pumpkin in chicken broth. Dip the tomatoes in boiling water, peel, mash and put into the broth. As soon as the potatoes and pumpkin are boiled, add chopped greens, garlic and bell pepper to them. Switch off immediately after boiling. Arrange the meat on plates, and carefully pour thick chicken bouillon along with vegetables.
Sturgeon mess
Boil sturgeon in water with a little salt and pepper. Strain the broth. Cut the fish into small pieces, and boil the potatoes in the broth. When it becomes soft enough, it should be kneaded - the broth will become thick and uniform.
In a frying pan vegetable oil you need to fry the carrots and onions. At the very end, put a few tomatoes without skin and seeds there. Soak everything together for seven minutes.
When serving the dish on the table, put the pieces of fish in the plates, vegetable fry on them, and carefully pour the thick fish broth with potatoes on top.
Sturgeon is good and cold. It can be replaced with any other oily and low-boned fish.
Today we have on the menu roast Kaurdak in Uzbek: a very tasty, hearty thick dish of meat and vegetables. This dish has another popular name - Kavardak, which figuratively means a mess or a mixture of meat and vegetables according to the season. Well, if you translate literally, qovurish means " hot." Roast is prepared from lamb or beef.
In the Kazakh version, Kuyrdak is cooked with liver (heart, liver, lung).
How to cook Kaurdak
First you need to prepare all the ingredients.
- Vegetable oil - 50 ml,
- Beef - 1 kg,
- Onion - 1 pc.,
- Carrots - 2 pcs.,
- Potatoes - 1 kg,
- Garlic - 3 cloves,
- Seasoning for meat - 1 tsp.,
- Zira - 1 pinch,
- Ground black pepper,
- Greens: cilantro, dill, green onion.
Cut the meat into medium pieces.
If we cook kaurdak with liver, then we take meat and liver in equal proportions. Half a kilo of meat and half a kilo of liver.
Onion cut into rings. Prepare the spices, this is: black ground pepper, seasoning for meat.
Carrots need to be cut with a knife or cut into circles with a vegetable peeler.
Cut potatoes into four pieces.
Heat a cauldron or a thick-walled pan with a non-stick coating. The oil should not be heavily heated.
The photo recipe uses a thick-walled bowl for the Redmond multicooker
Throw the pieces of meat into the boiling oil
and fry over high heat so that they stick.
We are waiting for all the meat juice to boil away. We don't salt! 
The beef is slowly browned.
Throw onion rings.
Stir and fry together for five minutes.
If using carrots, you can load them at this point.
Simmer covered over low heat for twenty minutes.
If the potatoes are not prepared, it's time to do them. Peel and cut each potato into 4 pieces.
As soon as the potatoes are prepared, we throw them into the pan with the meat.
Add spices for meat and finely chopped garlic.
Fill everything with boiling water, about 300 ml.
If there is not enough water, add it to the level of the potato, as in the photo.
Let's boil. It's time to try the broth for salt!
Cook kaurdak over low heat until the potatoes are ready.
Grind the prepared greens and sprinkle the finished dish with it.
Kaurdak is served in a deep bowl with broth.
In order for the broth to have a rich taste, it is very important not to overfill the water!
Sincerely, Anyuta.
Kavardak is a popular dish oriental cuisine. In most cases, the kavardak recipe is used in Uzbek cuisine. The use of simple components guarantees not only the ease of the culinary process, but also the affordability of the dish. Kavardak can be prepared from products that will always be available, despite the classic and unchanged ingredients (meat, potatoes, tomatoes, carrots, onions). If desired, Bulgarian (sweet) peppers, greens are added, although these components are optional. Kavardak can be cooked thinner or thicker, and in the first case, the dish will resemble soup, and in the second case, the second. So, the recipe for cooking.
How to cook Kavardak: recipe with photo
Ingredients
sage seeds 1 tsp Ground black pepper 1 tsp Salt 1 tsp Dill (seeds) 1 tsp tomato puree 200 grams Bulb onions 100 grams Garlic 1 clove Salt 20 milliliters Sweet pepper 1 piece(s) Olives 60 grams Mutton 600 grams Potato 600 grams
- Servings: 6
- Cooking time: 50 minutes
How to cook Uzbek kavardak: ingredients
So, how to cook a mess at home? What ingredients are required?
- Lamb, potatoes (600 grams each).
- Garlic.
- 100 grams of onion.
- 200 grams of tomato puree.
- A teaspoon of dried sage, dill, salt.
- Black pepper.
- 20 milliliters of balsamic vinegar.
- Bell pepper.
- 60 grams of olives.
Using all of the above ingredients, you can cook the meat at the same time as the side dish. The base will be stew, but increased control for the dish being prepared is not required.
Recipe for a mess with a photo: step by step instructions
- Clean lamb meat from veins and fat, then cut into cubes about 2 centimeters in size. Then fry the chopped meat in small portions without adding vegetable oil.
- Bulbs should be cleaned. Before adding, it is advisable to cut the onions into medium sizes. Add the chopped onion to the skillet. It is advisable to cook meat with onions for no more than five minutes.
- Chopped garlic should be fried.
- Now add the rest of the components. It is advisable to pour in 300-400 milliliters of broth, which can be replaced with water. Giving preference to water, it is possible to reduce the calorie content of the dish.
- Peel sweet pepper and cut into large pieces, and then simmer for about 40-50 minutes. During this time, the meat should become soft. Remember: you don't need to boil the water!
- Peeled potatoes should be cut, and then added to the pan. Mix all the ingredients, then simmer for about 30 minutes under a closed lid.
- The final step is the addition of pitted olives.
Knowing how to cook kavardak in Uzbek, you can serve a dish with fresh salad and bread toast. In this case, the harmony of taste will be ensured. Bon appetit!
