Khasip soup

4.0/5 rating 1 vote
  • Ready in: 1:30
  • Serves: For lunch, For dinner
  • Complexity: medium
Khasip soup


  • 300 g of boneless mutton
  • Sheep's intestines
  • 1 spleen
  • 200 g of lungs
  • 1 kidney
  • 100 g of mutton fat
  • 3 onions
  • 1 cup of rice
  • Salt
  • Black pepper
  • Cumin


For the stuffing, finely diced mutton, fat, spleen, lung, kidney and onions or put through a meat-grinder. Add pre soaked rice, spices, salt, pepper and a bit of water to meat mixture and combine well. Clean intestines in cold water, rub in salt and rinse. Repeat the process 2-3 times. Tie one end of sheep's intestines with a thread and hold open end with funnel inserted. Fill entire length of intestine with stuffing, and tie the end, leaving a little space for expansion of the filling while cooking. Cook whole intestine 1-2 hours in a large soup kettle on very low heat. Carefully remove the intestine and strain the broth. Return kettle to stove for another 20-25, adding your favorite vegetables and spices and more water if necessary. Allow khasip to cool, slice into individual portions, and pour soup into bowls. Serve garnished with chopped onions.

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