They are very dense by consistence. These soups
are rich and with large fat content, because they consist melted butter or fat
tail.
Mostly the soups are prepared with meal or fat tail.
Different cereals are used
in soups in Uzbekistan:
rice, haricot, peas, mung-bean, maize, etc. From vegetables carrot, turnip,
pumpkin, potatoes, onion are also used. Soups are prepared with or without grilled
beef dish.
In Uzbek
cuisine flour soups are also widespread. The most favorite soups of Uzbek
people are shurpa, mastava, atala, piyova.
All soups except of milky soups are seasoned with
spices (pepper, zyra, caraway, barberry) and greens (parsley, basil, fennel, spring
onions).
