Kartop sorpa
4 servings
60 minutes
Potato soup is a traditional dish of Kazakh cuisine, rich in the aromas of fried vegetables and tender potatoes. It reflects the philosophy of Kazakh gastronomy, where each ingredient plays an important role in creating a harmonious taste. Eggplants provide a delicate texture, while soy sauce adds a spicy note. This dish is often cooked in a kazan, making it especially cozy and homely. Potato soup is perfect for family lunches, offering warmth and richness. A special feature is the subtle balance of spices: garlic, bay leaf, and black pepper create a rich flavor palette. It is not just food but a ritual that connects traditions with a modern approach to cooking.
1
Cut the eggplants into cubes, salt them, and let them sit for 30 minutes.
- Eggplants: 2 pieces
- Salt: to taste
2
Cut the potatoes into sticks. Chop the pepper into strips. Grate the carrot.
- Potato: 500 g
- Sweet pepper: 2 pieces
- Carrot: 2 pieces
3
Heat oil in a cauldron and sauté finely chopped onion, then add carrot, eggplant, pepper, and minced garlic.
- Vegetable oil: 2 tablespoons
- Onion: 2 pieces
- Carrot: 2 pieces
- Eggplants: 2 pieces
- Sweet pepper: 2 pieces
- Garlic: 3 cloves
4
Mix the vegetables and pour in the soy sauce. Cover the pot and simmer for 10 minutes.
- Soy sauce: 2 tablespoons
5
Next, add the potatoes and pour in a little water. Stir, add salt, pepper, bay leaf and simmer until cooked.
- Potato: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces