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Chalop

Name: Chalop
Total time: 15 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 400g Plain yogurt; 400ml Water; 2 Cucumber; 1/2 bunch Dill; A pinch Cilantro; 2 Green Onion; 1 clove Garlic; 1 tsp Salt; To taste Ice

Soup

⏱ 15 min

👥 Serves 4

Difficulty ⭐

Uzbekistan's cold summer soup of yogurt thinned with cold water and loaded with cucumber and herbs.

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📖 The Story Behind This Dish

Chalop is essential in Uzbekistan's summers, when temperatures top 40°C. The fermented milk katyk is thinned with cold water, chopped cucumber, radish, dill, and cilantro are added, and it's seasoned with salt. It also refreshes the palate after rich plov or shashlik.

🌆 Where it's eaten: At a chaikhana teahouse in midsummer Tashkent, people sitting on shaded day beds cool off with bowls of chalop with ice floating in them.

🥕 Ingredients (serves 4)

Plain yogurt 400g
Water 400ml
Cucumber 2
Dill 1/2 bunch
Cilantro A pinch
Green Onion 2
Garlic 1 clove
Salt 1 tsp
Ice To taste

👩‍🍳 Instructions

Whisk the yogurt until smooth and thin it with cold water a little at a time.
Cut the cucumbers into small dice.
Finely chop the dill, cilantro, and green onion.
Add grated garlic and salt and mix.
Add the cucumber and herbs and chill in the fridge.
Ladle into bowls and float ice on top.

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