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Kazakhstan · Soup
Kazakh Nauryz Kozhe
Local name: Наурыз көже
A Kazakh Nowruz soup of meat broth, grains and milk, traditionally made from seven elements for a prosperous year.
- Servings4
- Prep1 h 10 min
- Cooking2 h 10 min
- Total time3 h 20 min
- DifficultyMedium
Contains glutenContains dairy
About this dish
Nauryz kozhe is a traditional soup cooked in Kazakhstan for Nauryz, the Nowruz spring new year. It is built from seven elements, among them water, meat, milk, grains and salt, and starting the year with it is believed to bring wealth and abundance.
In Kazakhstan kozhe is usually enriched with milk and with kurt, dried salty curd balls. The recipe varies between families and regions; this home version uses beef or lamb and four grains, though horse meat is also traditional.
Ingredients
Tick the ingredients off like a shopping list.
Meat broth
Grains
To finish
Method
Soak the barley and corn grits in cold water for 1 hour, then drain.
Put the meat in a large pot, cover with cold water, bring to a boil and skim off the foam.
Add the onion and simmer gently, partly covered, for 1 hour.
Remove the meat and let it cool slightly, then pull it off the bones and shred it. Strain the broth and return it to the pot.
Bring the broth to a boil, add the barley and corn grits, and cook for 25 minutes, stirring occasionally.
Add the rinsed millet and rice and cook for 20 more minutes, stirring so nothing sticks.
Return the shredded meat to the pot.
Pour in the milk and crumbled kurt and simmer gently for 10 minutes until the kurt dissolves.
Stir in the butter, salt and pepper, then turn off the heat and let it rest for 5 minutes.
Serve hot in bowls.
💡 Tips
- Soaking the grains first shortens the cooking time and makes the kozhe softer.
- Kozhe thickens as it stands; thin it with hot water or milk if needed.
- Kurt can be very salty, so add salt last and taste as you go.
- Keep the heat low after adding the milk to prevent it from curdling.
🛒 Can't find it abroad?
- Kurt — If unavailable, use 30 g crumbled feta or 2 tbsp strained yogurt, and reduce the salt.
- Corn grits — Use bulgur as an extra grain.
- Bone-in beef or lamb — Horse meat is traditional; beef or lamb works well where it is not available.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
