DISH RESEARCH · Soup
Chalop
Chalop is represented by Yodgorbek Abdurahmonov’s Uzbek cold soup of suzma and water with cucumber, radish, tomato, boiled chicken, green onion, basil and optional sour green apple. He explicitly distinguishes the chicken and apple as additions to his suggested version.
About Chalop
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chalop is represented by Yodgorbek Abdurahmonov’s Uzbek cold soup of suzma and water with cucumber, radish, tomato, boiled chicken, green onion, basil and optional sour green apple. He explicitly distinguishes the chicken and apple as additions to his suggested version.
Flavour: The author describes a refreshing fermented-milk soup, but does not give a precise finished sourness, herb intensity or salt balance. The optional apple is specified as sour; its inclusion does not establish the flavour of every serving.
Texture and appearance: Cucumber, radish and optional apple are sliced or diced, with diced tomato and chicken in the mixed chilled soup. The source does not describe their finished mouthfeel or a crisp-versus-creamy contrast; those expectations remain unconfirmed.
Ingredients in Chalop
Yodgorbek Abdurahmonov’s variant uses 300 g suzma, 250 ml cold water, a pinch of salt, 150 g cucumber, a bunch of radish, 150 g tomato, 150–200 g boiled chicken fillet, several sprigs each of green onion and green basil, and optionally 100 g sour green apple. Basil also garnishes the served soup. The publisher separately identifies suzma as a fermented-milk product; its full supplier formula and the chicken’s earlier cooking additions are unprovided.
Source limits: Suzma supplier formula and chicken cooking ingredients unknown.
- Suzma, 300g[1]Recipe ingredientSource-specific formulation remains unresolved.
- Cold water, 250ml[1]Recipe ingredient
- Salt, a pinch[1]Recipe ingredient
- Cucumbers, 150g[1]Recipe ingredient
- Radishes, a bunch[1]Recipe ingredient
- Tomatoes, 150g[1]Recipe ingredient
- Optional sour green apple, 100g[1]Optional
- Boiled chicken fillet, 150–200g[1]Recipe ingredientSource-specific formulation remains unresolved.
- Green onion, several sprigs[1]Recipe ingredient
- Green basil, several sprigs[1]Recipe ingredient
- Basil garnish, amount unprovided[1]Topping or garnish
These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Zira labels this Chalop recipe Uzbek cuisine. Its author explicitly says apple and chicken breast are additions to his suggested variant, rather than ingredients of the classic soup. That distinction is retained: this guide does not make every Chalop a chicken soup or combine it with Kyrgyz Chalap. The source gives no historic origin date.
Source limits: Historic origin and classic measured formula unprovided.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Uzbekistan
- Cooking traditions
- Uzbek Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.
Sources & references
Zira’s Cold Soup Chalop, 13 July 2020, by Yodgorbek Abdurahmonov, supplies the complete selected soup and distinguishes its chicken/apple additions. Its linked suzma ingredient index explicitly identifies fermented milk. Food Standards Agency guidance supports milk membership while leaving animal source and supplier additions unresolved.