Halim is mainly prepared in the countries of Central Asia (Uzbekistan, Kazakhstan, Turkmenistan, Kyrgyzstan, Tajikistan) for the Navruz holiday or just on occasion. A very tasty and high-calorie dish. It is prepared mainly in large boilers by specialists. Due to the long cooking process, it loses its relevance and is cooked less and less often. It is recommended to eat it fresh – as soon as it is ready. “Distribution” of halim turns into a holiday – many guests come, mostly served as morning pilaf in Uzbekistan.
When cooking meat, it is advisable to use a freshly cut animal (mainly lamb is used).
If you like Asian food and you like mushrooms, then you might have to double this recipe. So satisfyingly chewy, basically meaty (but not only vegetarian, vegan!!!), and so filled with umami flavors, you will be hard pressed to decide whether these should be a side dish or a main course. And the answer of course will be: either/both.
Okroshka recipes appeared at the dawn of Russian culinary literature, at the end of the 18th century – in particular, in the work of Nikolai Osipov “An old Russian hostess, housekeeper and cook” and a related dish – botvinya – is mentioned even earlier, in “Domostroy” … The image of okroshka as a symbol of eclecticism (“Machian okroshka”) was used by Lenin in his work “Materialism and Empirio-criticism” (1908).