Of course, a real Uzbek cold chalop soup is prepared on a mixture of katyk and cold water. Katyk is sour milk fermented with a Bulgarian stick. I propose to cook an adapted version – okroshka in Uzbek.
Why “winter”? Yes, because it can be cooked in winter (for lovers of okroshka) with the same set of products. Although, now fresh vegetables in winter are not a problem.
