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Very hearty, thick and rich soup, mastava in Uzbek style, is made from lamb or beef with a large amount of vegetables and rice. The main ingredients are pre-fried before combining in the broth, which is why this dish is also called fried soup or liquid pilaf.
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One of the most famous Caucasian dishes is kharcho in the Georgian style. Traditionally, it is made from beef, which must necessarily consist of a rich bone and a sufficient amount of meat.
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Azerbaijani Dzyushbara is exquisite mini-dumplings with lamb, like precious beads. When served, they are poured with fragrant broth in which they were carefully cooked.
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Bukhler in Buryat style is a national dish of the northern peoples, consisting of fragrant lamb broth with a small number of ingredients.
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The recipe for a national dish with an ancient history, kufta bozbash Azerbaijani style, has been known since the time of the Ottoman Empire.
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