A mess in a multicooker. Kawardak - vegetable stew with meat

25.03.2020

Kawardak is a popular dish oriental cuisine... In most cases, a mess recipe is used in Uzbek cuisine... Simple components guarantee more than lightness culinary process, but also the affordability of the dish. Kawardak can be prepared from products that will always be available, despite the classic and unchanged ingredients (meat, potatoes, tomatoes, carrots, onions). If desired, add Bulgarian (sweet) pepper, herbs, although these components are optional. The mess can be prepared thinner or thicker, and in the first case, the dish will resemble soup, and in the second case, the second. So, the recipe for the dish.

How to cook Kawardak: recipe with photo

Ingredients

Sage seeds 1 tsp Ground black pepper 1 tsp Salt 1 tsp Dill (seeds) 1 tsp Tomato puree 200 grams Onion 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 a mess in Uzbek: ingredients

So how to cook a mess at home? What ingredients are required?

Lamb, potatoes (600 grams each).
Garlic.
100g onions.
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 meat at the same time as a side dish. The base will be the stew, but you will not need increased control for the dish being cooked.

Recipe for a mess with a photo: step by step instructions

Peel the 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.
Peel the bulbs. It is advisable to cut the onions into medium sizes before adding. Add the chopped onion to the pan. It is advisable to cook meat with onions for no more than five minutes.
Chopped garlic should be sautéed.
Now add the rest of the components. It is advisable to pour in 300-400 milliliters of broth, which can be replaced with water. By giving preference to water, it is possible to reduce the calorie content of the dish.
Peel and cut sweet pepper 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 evaporate the water!
Peeled potatoes should be chopped and then added to the pan. Stir all the components, then simmer for about 30 minutes under a closed lid.
The final stage is the addition of pitted olives.

Knowing how to cook a mess 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!

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, red ground hot pepper), 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
Then we throw 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.

The dish with the unexpected name "mess" is one of those solid protein treats, "heavyweights", which do not fit with the frivolous way. Kawardak - national Uzbek dish from meat and potatoes. Mess - means "frying", and not at all "chaotic mishmash and disorder", as one might think. Of course, Uzbeks cook a mess in a cauldron over an open fire, like pilaf.

In the absence of an authentic cauldron, you can use cast iron dishes 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 of potatoes
200 g onions
300 g carrots
500 g of meat
a pinch of coriander and cumin (or caraway seeds)
vegetable oil - 120 ml
pinch hot pepper Chile
water - 2 glasses
paprika - 1 tbsp. l., optional

Cooking a mess

Cut the meat into pieces of about 3 by 3 cm.

Peel potatoes, carrots and onions. Cut the potatoes in large pieces.

Carrots - 3-5 mm strips.

Onions - in thin half-rings 2-4 mm thick.

Ignite the cauldron on a fire harder and pour vegetable oil into it.

Then heat 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, until it is lightly browned and releases aromatic juice.

It is not necessary to overexpose the meat at this stage.

Add the onion to the cauldron, mix with the meat and fry for a couple of minutes.

Repeat the same procedure with carrots.

Add salt and spices (including paprika) to the cauldron. Pour hot water over everything.

Now it's the turn of the potatoes. Put the potatoes in a cauldron, mix thoroughly with the rest of the ingredients. Each potato should be dipped in the sauce. If there is not enough sauce, more water should be added.

After that, you need to reduce the heat to the lowest, cover the cauldron tightly with a lid and simmer the potatoes with meat in the cauldron for 25-30 minutes.

Sprinkle the finished mess with fresh herbs. In traditional Uzbek cuisine, cilantro (coriander) greens are usually used. This dish is served in deep bowls.

About meat... It is preferable to use lamb or beef for the preparation of this dish. If you take pork, then you should reduce the amount of vegetable oil.

About slicing... If the potatoes are small, they do not need to be cut at all. Cut medium-sized potatoes in half, large ones into quarters. Large onions can be cut into quarters.

About spices... Additionally, you can put 1 tablespoon of ground paprika as the basis for the mess. Uzbeks usually do not add it, but with paprika the dish is tastier. In addition, cumin can be exchanged for caraway (this is also not an Uzbek choice, but delicious).

Calorie content: Not specified
Cooking time: Not indicated

Confusion, thick soup with meat and vegetables, refers to the Uzbek cuisine. A real Uzbek mess is prepared 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 stewpan with a thick bottom or a deep cast-iron frying pan. The main thing is that the dishes retain heat for a long time, and it is evenly distributed throughout the entire volume.
The soup is cooked so thick that it rather resembles that there is a little broth in it, and vegetables and meat are cut into large pieces. Potatoes must be added to the mess, they take it in the same amount as meat. The rest of the 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 it's not all the same to eat light soups, occasionally you can afford such a solid meal. Especially in cold weather, when you so want something hot, warming, nutritious.

Soup "Kawardak" - recipe with photo

Ingredients:

- beef or veal - 500 gr;
- potatoes - 600-700 gr;
- onions - 2 large onions;
- carrots - 1-2 pcs;
- Bell pepper- 1-2 pcs (fleshy, juicy);
- tomatoes - 3-4 pcs (or 2 tablespoons of tomatoes);
- salt - to taste;
- cilantro greens (parsley can be used) - 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 glasses.

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 be fried evenly and remain visible 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.

Heat vegetable oil in a cauldron, cast-iron frying pan or saucepan. Put the meat, fry it over high heat for about 10 minutes until it is red-brown. Add half rings of onion, 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 heat until low and simmer for about 1 hour until soft.

When the meat is tender, evaporate 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 wedges, add to the meat along with coarsely chopped sweet peppers. Mix everything, fry the vegetables without adding liquid for now. The potatoes should be soaked in the fat and flavor of the meat.

Peel the set aside potatoes, grate on a coarse grater. Add water or broth to the meat and potatoes, cover the vegetables to the top. Pour out the grated potatoes. Stir, boil. Cover and simmer until the potatoes are tender (about half an hour). During this time, grated potatoes will boil down, give taste and thickness to the gravy.

V ready meal add coarsely chopped tomatoes and some sugar for a richer taste. Stir, simmer the soup for another 10-15 minutes under the lid 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 aromatic soup ready! Serving the mess is recommended not in plates, but in deep bowls. Arrange pieces of meat with vegetables in a portioned dish, pour in a little broth, add grated garlic, finely chopped herbs. If you wish, you can fill the soup with sour cream. Bon Appetit!

By Elena Litvinenko (Sangina)
We also suggest that you take note

A mess - Kuyrdak (distorted "mess") - a traditional dish Kyrgyz and Kazakh cuisine.

As in 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 products is the same as when cooking 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 any vegetables, if we wish. Usually, if I add carrots, then a very small amount of it, just for a small visual effect, for a more colorful appearance of the dish. Well, I don't like carrots either in hot dishes or in soups, with the exception of pilaf, where it is very appropriate.

When the onion turns a slightly brown color, I pour in the potatoes, peeled and cut into pieces that are not the same size and shape.

I need it not to boil at the same time during cooking, then a puree sauce is more likely to form from smaller pieces, that is, we will not be able to potato soup with meat, but kind of semi-semi-semi-roasted. This is what I call a mess.

Therefore, I do not cut the potatoes into the same pieces.

The whole process takes place at not low heat and intensive stirring of the contents of the boiler with a slotted spoon.

Then, when the potatoes have steamed a little and soaked in meat spirit, pour everything generously with water, after boiling, season with spices, cook until the amount of water evaporates and decreases by almost half, and the liquid thickens.

When the liquid practically evaporates, a dish of the consistency and concentration that we needed will remain.

Bon Appetit!

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 onions and send them 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... If not lamb guts, 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 main 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 the 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 peppers, 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 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 is soft enough, it should be kneaded - the broth will become thick and smooth.

In a frying pan on vegetable oil you need to fry carrots and onions. At the very end, put there a few tomatoes without skin and seeds. 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.

Today I bring to the attention of our hostesses another dish national cuisine- kaurdak in Uzbek. In my childhood, we called this dish a mess (which in a figurative sense 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 the second (if you add more or less water), but in the original it is something in between the first and the second.
There are no exact proportions of products when preparing this dish, I put everything "by eye", but I will write the approximate amount of products that we need.

So, I had the ingredients:

Meat (beef or mutton) - 1 kg
potatoes - 7-8 pieces (large)
onions - 2-3 pieces
carrots - 1-2 pieces
tomatoes - 3-4 pieces
bell pepper - 1 piece
garlic - 4-5 cloves
tomato paste - 1-2 tbsp
vegetable oil for frying
dry spices - cilantro, cumin, black pepper, salt - to taste.
Cooking time - 1-1.5 hours (depending on the hardness of the meat).
Difficulty - medium.

Short version of cooking:

Wash the meat and cut into pieces.

Fry in a cauldron in oil.

Peel and chop carrots and onions, place with a piece of meat.

Add chopped garlic and bell pepper.

Pour boiling water over the tomatoes, grind them with beef and vegetables.

Simmer for 20 minutes.

Coarsely chop the potatoes, add to all ingredients.

Pour over tomato paste.

Wait for the potatoes to cook.

Season with salt and pepper.

Preparation:

This dish is prepared in a cauldron - a saucepan with thick sides and a bottom, in which you can fry food.

I washed the meat and divided it into pieces. The cauldron warmed up well and added oil so that it covered the bottom of the cauldron. I put the meat in a cauldron and fried it on all sides. If the meat is fatty, you can first lay out the fatty cuts to melt the fat, then add the lean cuts for frying.

She peeled all the vegetables. I cut the onion into rings, the carrots into cubes or rings. When the meat began to brown, I added onions and carrots to it.

I cut the bell pepper into cubes, finely chopped the garlic and added everything to the cauldron to fry with meat and vegetables.

She peeled the tomatoes after pouring boiling water over them and cut them into small cubes.

When the vegetables were fried in the cauldron, I added tomatoes to the cauldron. She stewed for 15-20 minutes, until the juice from the tomatoes evaporated and the tomatoes began to fry. If the meat is hard, at this stage you can pour a glass of water into the cauldron and simmer the meat for another 20-30 minutes.
Cut the potatoes coarsely - into 4-6 pieces, put them in a cauldron, add tomato paste, poured enough water into the boiler so that it lightly covered the potatoes, allowed it to boil and left to simmer for 15-20 minutes on low heat, until the potatoes became soft.

This thick and hearty dish is a great substitute for soup and main course. 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.

Uzbek version

It should be melted in a cauldron, the heart, kidneys and lungs, cut into small pieces and dipped in boiling fat. Chop two onions and send them 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 crumbly rice is served as a side dish. Buckwheat porridge is no less good with such a mess. 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

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 regions will tell you how to make a mess of fresh or dried fish, millet porridge or rye bread crumbs. In the Tambov region, a drink made from beer, honey and water is called a mess.

Eggplant mess

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 full and potatoes. 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

Sturgeon mess

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

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

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

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).