A mess of a dish. Kawardak is a vegetable stew with meat. Sturgeon mess

18.09.2021

This dish came to our cuisines from Central Asia. There he is called kuurdak or kuardak. In the Russian transcription, the word mess, which is consonant with it, but more understandable to our ears, has stuck. However, when cooking it, mess is still not welcome.

It's thick and hearty dish successfully replaces soup and the second. The consistency of the mess resembles a stew. Russian cuisine knows its own recipes for a mess - by the way of cooking, 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 do them.

In Uzbekistan, kawardak is a dish made from the giblets of a young ram. Heart, liver, kidneys, lungs and fat tail fat should be fresh, freshly removed from the carcass. The kidneys must first be thoroughly soaked in several waters.

The fat tail fat should be melted in a cauldron, the heart, kidneys and lungs should be cut into small pieces and dipped in boiling fat. Chop two heads onions and send there. Fry, stirring constantly. After 15 minutes, when the onion becomes invisible, chop the liver and put in a cauldron. Season with salt and sprinkle with a little ground pepper. Stir well. Pour one glass of boiling water into the cauldron. As soon as it boils, throw in the bay leaf. Reduce heat to minimum and darken for 10 minutes. Serve hot.

Since the dish is fatty, it will be very tasty and not too cloying if served with it as a side dish loose rice... No less good with such a mess and buckwheat porridge... If there are no mutton giblets, do not despair! Take the beef. You can also make a real mess from them. The recipe in this case will be exactly the same. In Asia, they even make a mess of horse meat. Fat tail fat will successfully replace unrefined vegetable oil.

Tondurma kuurdak

This "stew" of nomads can be considered a preparation for various soups and second courses. If you need to quickly prepare a dish of vegetables and meat, then tondurma kuurdyk will be the ideal basis for it. Tondurma kuurdyk is a kind of preservation that can be stored in a cold place for as long as you like and used in the most different dishes as needed.

You need to take five kilograms of good, not very fatty meat. Best of all, if it is lamb. Melt two to three kilograms of fat tail fat, and remove the greaves. For flavor, fry onions and garlic in the same fat. They also need to be removed. Cut the meat into small cubes and dip in the fat. Season with salt and pepper. Simmer for about an hour. You can add boiling water from time to time, just a little bit. Transfer the finished meat together with the fat to the 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. Different areas will tell you how to make a mess of fresh or dried fish, millet porridge or rye crackers. In the Tambov region, a drink made from beer, honey and water is called a mess.

The most popular is considered meat and vegetable mess... Its recipe is simple. The dish consists of beef, potatoes, carrots, onions and your favorite spices. Chop the beef very finely and fry over high heat. When it is browned, mix it with the chopped onions and carrots. After about five minutes, put potatoes in the same saucepan. Pour in two or three glasses of boiling water. As soon as the water boils, reduce the heat, salt and pepper the dish, add the bay leaf and leave to simmer until the potatoes are completely boiled, that is, for about an hour. It turns out very tasty, and most importantly, simple.

Eggplant mess

The rich composition of this dish assumes that the hostess has enough free time, so we recommend trying it on weekends. Having prepared the eggplant mess just 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 pepper, cabbage, carrots, onions, spicy herbs and, of course, eggplants. The eggplants should be cut into pieces and covered with salted boiling water. Then send them under the press to glass the water with bitterness. Cut the cabbage, put it in a colander and immerse it 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, placed in a heavy-bottomed saucepan and sautéed over high heat. Chop the onion and fry it with the meat. Grate the carrots on a coarse grater and send them to the same saucepan. Put potatoes, eggplants and cabbage in the meat as well. Pour in boiling water. Stir well, and as soon as it boils, season with salt, pepper, add cardamom grain and bay leaf. Leave the dish to simmer until the meat and potatoes are completely softened. At the very end of cooking, put finely chopped bell pepper, crushed garlic and herbs in a saucepan. Bring the dish to a boil and immediately turn off the heat underneath. After 20 minutes, when the mess is saturated with the aromas of the last ingredients and cools down a little, it can be served.

Tomato mess

Chicken mess is no less tasty. The recipe for its preparation is not very complex. It includes boneless chicken, pumpkin, tomatoes, onions, garlic, bell peppers, dill, parsley, cilantro, and spices. A whole chicken carcass must be boiled until it is easy to separate from the bones. Put salt, pepper and bay leaf in the broth. When the chicken is soft enough, remove it from the pan and strain the broth. Cut the meat together 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 in broth. As soon as the potatoes and pumpkin are boiled, add chopped herbs, garlic and bell peppers to them. Turn off immediately after boiling. Arrange the meat on plates, and carefully pour the thick chicken broth along with the vegetables on it.

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 is soft enough, it should be kneaded - the broth will become thick and smooth.

In a frying pan in vegetable oil, you need to fry the carrots and onions. At the very end, put a few tomatoes without skin and seeds there. Darken everything together for about seven minutes.

Serving the dish on the table, put pieces of fish in the plates, vegetable frying on them, and carefully pour the thick fish broth with potatoes.

Sturgeon is good cold. It can be replaced with any other fatty and low-boned fish.

The chaos from the Uzbek language is translated as “disorder, confusion”. In a word, a mess, consists of those vegetables that can be found in your home.
This dish is very easy to prepare, no specific skills are required, everything is elementary and simple, the main thing is to have all the ingredients necessary for this on hand. The dishes are delicious and satisfying.

Cooking time - 2h
Number - 5 people

Step 1
You will need: sunflower oil, meat (beef or lamb), onions, carrots, potatoes, bell peppers (red or green), red tomatoes, chives, bay leaves, mix spices (coriander, dry dill, ground red hot peppers), salt (to taste), water.

Step 2
Cut the meat into medium pieces.

Step 3
Then cut into medium pieces - onions, carrots and garlic.

We put the cauldron on a high fire, pour oil, potassium, and as soon as the smoke starts to go, reduce the gas to medium heat and throw the meat, stir periodically. Fry for 5 minutes.

Step 6
Then add the onion and mix. Fry for 3 minutes, stirring occasionally.

Step 7
Throw in the 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, lower the heat to a minimum and put the potatoes on top. Then we cut the tomatoes into rings and also lay out, pour in chopped garlic, salt, spices, decorate with bay leaves. Pour water, close the cauldron lid and leave to simmer for 1 hour over very low heat. After cooking, leave the dish to rest for 5 minutes before serving.

Kawardak is a dish, something in between the first and second. The name speaks for itself, since it is prepared from seasonal vegetables that are at home, it does not matter that it will not get some ingredients from the list below or there will be something else, everything will be used for business ... (photo 1)

To prepare a mess - a dish of vegetables and meat, you will need: meat with bone (lamb, beef ...) - 1 kg ... (photo 2)

onions - 2-3 pcs.

potatoes - 6-8 pcs.

tomato - 2-3 pcs.

carrots - 1-2 pcs.

bulgarian pepper (red) - 2-3 pcs.

garlic - 1 head

vegetable oil - 3-4 tablespoons

greens - 1 bunch of spices (cilantro, cumin, black and red pepper) - to taste salt - to taste

1. We wash the meat thoroughly and dry it with a napkin, clean the vegetables, remove the skin from the tomato by placing the tomato in boiling water for 1-2 minutes. Chop greens (dill, parsley) finely

2. Photo 3 shows an approximate cut of meat and vegetables. The onion is cut into 4-6 pieces. Carrots - large rings. Bell pepper large strips, the garlic is simply divided into slices, but since I have it too large, I cut the slices into 3-4 parts. Cut the peeled tomato into cubes. Medium potatoes in 2 parts, leave a small one as it is, and if very large, then into 4 parts. The meat is cut into pieces the size of a quail's egg.
3.photo 4 - It is advisable to use thick-walled dishes, in my case it is a cauldron. Our fire must be constantly strong. We heat the oil in a cauldron until a light haze and first of all we throw in the meat with bones, stir constantly to brown faster, then add the rest of the meat and also fry until blush
4.photo 5 - Next, we throw in our coarsely chopped carrots and onions, we continue to stir all the time for about five minutes.
5.photo 6 - As soon as you see that the onion has softened, you can add water to cover the contents and bring to a boil. We reduce the heat to the very minimum so that it barely gurgles and simmer for 30-40 minutes without covering.
6.photo 7 - Over time, you can try the meat - if it is soft, add our dry spices, black pepper can be thrown in peas (for an amateur, or you can grind it coarsely). Put coarsely chopped potatoes and push them to the depth of the cauldron, and simmer for another 10 minutes on the lowest heat without covering. Potatoes should be slightly undercooked.

7. Photo 8 - Now we throw in the peeled and chopped tomatoes, also over low heat, stirring constantly, wait for the tomatoes to boil.

8.photo 9 - Next, add chopped bell peppers and garlic. Salt to taste better with coarse salt, mix well and cook for 5-7 minutes. We turn off the fire, you can throw our greens or use it already when serving the dish on the table, cover it with a lid and let it brew without fire for another 5-7 minutes. Well, that's all our mess is ready, and you can set the table!

Today we have on the menu a roast Kaurdak in Uzbek: a very tasty, hearty, thick dish of meat and vegetables. This dish has another popular name - Kawardak, which figuratively means a mess or a mixture of meat and vegetables in season. Well, if you translate literally, qovurish means " frying ". Roast is made from lamb or beef.

In the Kazakh version, Kuyrdak is prepared with liver (heart, liver, lung).