Tajik Shurbo Chicken Soup

Ingredients

• 1 lb bone-in chicken thighs
• 12 oz potatoes, cut into large chunks
• 3 carrots, cut into thick rounds
• 1 large onion, quartered
• 7 cups water
• 1 tsp cumin seeds
• 1/2 tsp ground coriander
• 1 tsp black peppercorns
• 2 bay leaves
• 4 garlic cloves, whole
• 1 ripe tomato, quartered
• 1/4 cup chopped dill or cilantro
• Salt

Steps

1. Put the chicken in a large pot, cover with the cold water, and bring it slowly to a boil over medium heat.
2. Starting from cold water and heating gently draws the flavour out of the bones while keeping the broth clear; a hard boil from the start clouds it permanently.
3. Skim the grey foam off the surface repeatedly during the first 10 minutes, until no more rises.
4. Reduce to the barest simmer, add the peppercorns, bay leaves, whole garlic, and quartered onion, and cook uncovered for 40 minutes.
5. Never let it reach a rolling boil. Agitation emulsifies the fat and turns a clear shurbo cloudy and greasy.
6. Add the carrots and cook for 15 minutes, then the potatoes, tomato, cumin, and coriander, and cook 20 minutes more, until everything is tender.
7. Skim the fat from the surface with a spoon and season the broth generously with salt.
8. Check the chicken has reached 165F (74C), then serve the meat and vegetables in deep bowls with the clear broth ladled over and plenty of dill.

Allergen note: May contain soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.