Uyghur Pasta Soup-Suykash (سۇيۇقئاش)
Watch the video tutorial here.
Uyghur Suykash or Minestrone soup is a very special and popular hand- made homemade fresh pasta soup. This soup is special because of the way the pasta is introduced to the soup- it’s thrown into the soup! (for the action watch the video from here)
The recipe is actually very flexible because we normally follow the seasonal changes by replacing some of the ingredients with ingredients corresponding to the season. For this recipe I used Purple top turnip, it’s a winter vegetable, in the very cold days it’s very good for your body to get some extra warmth, it is healthy and nourishing.
The way of making Tashlap Suykash (Throw Suykash) requires focus, patience and speed. I highly recommend you to make this dish with your family or together with your friends, you could throw the pasta together at the same time, it’s very funny to do and lots of fun to make together.
😋Yields: 3-4 people
🕙Time:1 hr
INGREDIENTS
Dough:
All-purpose flour 200gr
Water 80ml
2 pinches of salt
Soup:
Lamb 155 g, diced in small
Olive oil 50ml
Purple top turnip or green top turnip 1x, diced in small
Potato 1x, 118g, diced in small
Sweet red pepper 1x, diced in small
Green bell pepper 1/2, diced in small
Ginger 25g, finely chopped
Tomato 6x, 220g , finely chopped
Onion 1x , diced in small
A bulb of garlic, finely chopped
Fresh basil 10g, roughly chopped
White pepper powder 1tsp
Black pepper powder 1tsp
Cumin 1/2 tsp
Salt about 1tsp (it’s up to your own taste)
Water 1.5 L
INSTRUCTIONS
To make the dough: Add the flour and salt to a mixing bowl, then add the water, NOT all at once but little by little. Whisk to combine. (I made a blog post about How to Make Dough) Knead it until it becomes smooth from the inside out. Cover with a damp towel or plastic wrap and set it at room temperature for 15 min.
To prepare a soup base: stir fry the ingredients: Add the oil to the pan, heat it up over high heat (you’ll see some light smoke when the oil is hot). Add the meat, mix and brown it. Then add onion, salt, white and black pepper powder, cumin, tomato, ginger, garlic and fresh peppers, mix. Add the water, bring it to a boil, add the turnip and the potato, when it starts to boil again, turn the fire down to medium-low heat. (Add 1tbsp of black rice vinegar if desired.)
To make pasta: when the dough is ready, flatten it into a rectangle shape, cut it lengthwise into strips, 8 pieces. Each one has about the thickness of an index finger. Roll out each piece on the table with your palm, make it slightly thinner, until it’ll become smooth and even. Firstly, flatten one by one each strip with the top of your fingers to give some fingerprints, so it becomes a flat stripe with unique textures on it. Secondly, pick it up very gently and place it on your hand. Now, use your index fingers and thumbs to tear the strip into nail size pieces and through it right away into the boiling soup, in one quick and seamless motion. Repeat this until you reach the end of each noodle strip, keep mixing every time when you’re done with one section, so the pasta doesn’t stick to each other. When you’re done with all of them, let it boil for about 3-5 min, taste the saltiness add less or more salt, lastly add the basil.
Serve: it hot in a bowl for each person, use a spoon and enjoy freshly made hand-thrown pasta soup- Suykash!
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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