Nauryz kozhe

Rinse the sur et and kazy, place them in a large pot and pour in 5000 ml of cold water. Bring to a boil, skim off the foam, then simmer over low heat for 150 minutes, until the meat is tender.

Separately rinse the pearl barley and buckwheat, then boil each in water until soft; drain in a sieve. Don't overcook the grains so they keep their shape.

Cook the thin vermicelli noodles separately according to the package instructions, then drain and rinse so the noodles don't stick together.

Remove the sur et and kazy from the broth, let cool slightly, cut into small pieces, and strain the broth.

In a large pot, combine the sliced sur et and kazy with the pearl barley, buckwheat and vermicelli.

In a bowl, whisk the suzbe with a few ladles of the warm strained broth until smooth, then gradually pour the mixture into the pot, stirring constantly to prevent lumps. Add the remaining broth.

Season with salt and pepper to taste, and warm through over low heat for 5 minutes without letting it come to a rolling boil, so the fermented dairy base doesn't curdle.

Remove from the heat and let it rest for 40 minutes to allow the flavors to meld. Serve Nauryz kozhe hot or chilled, depending on regional tradition.