Soup with dumplings is an Uzbek name. Soup with dumplings and potatoes

A hot second course is an obligatory component of the daily menu in the cold season, but traditional cabbage soup and borscht often get bored. Hot for lunch, which will be a great alternative to the dishes mentioned above, will be chuchvara shurpa - soup with dumplings (Uzbek recipe). Despite the fact that it has a minimum of ingredients, the broth comes out very rich and tasty, so you can call it a full-fledged dish.

Features of Uzbek soup with dumplings

Uzbek cuisine itself is very interesting. Actually, the word "chuchvara" is dumplings.

But unlike traditional semi-finished products, in which the filling is made from minced meat, Uzbek dumplings are always made from minced meat.

It can be lamb, beef or a mixture of two types of meat, and sometimes you can find amazing dumplings stuffed with tail fat, onions and a lot of greens.

The only thing you won’t find in Uzbekistan is dumplings with pork — they simply aren’t cooked there.

Uzbek soup with dumplings: recipe with beef and lamb

Ingredients

For the test

• - 3-4 tbsp. + -
• - 2 pcs. + -
• — 200 ml + -
• - taste + -

For filling

• — 700 g + -
• - 500 g + -
• - 2 pcs. + -
• - 3 teeth + -
• - taste + -
• - taste + -
• ground coriander- 1 tsp + -

For the broth

• - 500 g + -
• - 500 g + -
• - 5 pieces. + -
• - 3 pcs. + -
• - 7 teeth + -
• Fresh herbs (dill, parsley, basil)- 1 bunch + -
• ground coriander- 1 tsp + -
• - taste + -
• - taste + -

For soup

• - 3 pcs. + -
• - 1 PC. + -
• - 3 teeth + -
• Fresh herb leaves (dill, parsley, basil)- 1 bunch + -

How to cook soup with dumplings in Uzbek style

Dumplings for such a soup must be prepared independently. In extreme cases, ready-made dumplings are suitable, on the packaging of which the word "chuchvara" is indicated.

These are sometimes found in large supermarkets. But we will tell you how you can make them yourself from lamb and beef.

Prepare soup broth

• To do this, put the meat in cold water, put the pan on the stove over medium heat, and when foam appears, remove it and reduce the heat to a minimum.

In principle, you can cook soup broth from one type of meat, or just use bones, but since we are making real Uzbek shurpa, then we try to make it fat and rich. If you have a cauldron, it is better to cook in it, and not in a saucepan.

Preparing vegetables for broth

• Peel the onions and cut into quarters, tomatoes - in half, just peel the garlic. Yes, yes, do not be surprised that we cut vegetables so large - in a real Uzbek recipe, this is how everything is done.
• Throw tomatoes, garlic and onions in meat broth after the foam has been removed.
• We continue to cook soup. Shurpa is cooked for quite a long time: meat with vegetables should boil for about one and a half to two hours.

Making dumplings for Uzbek soup

• In principle, the recipe for making Uzbek dumplings is no different from Russian: we combine flour, eggs, water and a little salt and knead well with our hands until a dense homogeneous dough is obtained.
• The ingredients for the filling (two types of meat, onion and garlic) are finely chopped with a knife, add salt and spices.
• Now let's make dumplings. If we want to get such a shape, as is customary in Uzbekistan, then we cut the rolled out layer of dough into small squares, put a little stuffing in the center of each, connect the corners of the square, located diagonally, then fasten the remaining, free ones to each other, - we get a triangle.
• Now we take a dumpling and connect the corners of the base of the triangle to each other by passing them through the finger - we get an interesting dumpling with a hole in the middle.
• However, if you don’t want to mess around with a complex shape, then you can give them a classic look, but try to keep dumplings no larger than 3-4 centimeters in size.

Please note that from the indicated amount of ingredients you will receive more dumplings than you need for soup, so you can immediately throw a part in the freezer until the next preparation.

Add vegetables to broth

• When we finish modeling (about an hour and a half should pass from the moment the vegetables are thrown into the broth) - add salt and spices to the broth, and then cook the vegetables that will be in ready soup. Since we will filter the broth, the vegetables that were boiled in it will no longer be useful to us.
• So, at this stage, we cut the beam into thin half rings, the tomato and garlic into thin slices, and the green leaves just large.
• Take the meat out of the pot and set it aside. While it is cooling, we will strain our broth through a sieve (or gauze) and pour it into a separate pan, then put it on the fire and bring it to a boil if it has cooled down during this time.

Separating the cooked meat from the bone

• While the broth is heating, we separate the cooked meat from the bone, cut it into small pieces and throw it into the pot with the broth. When it boils, add the prepared vegetables there.

We put dumplings in the broth with meat and vegetables

• Now we throw prepared dumplings into the broth. There should be as many of them as needed so that the soup can be easily mixed. If there are too many dumplings, they will stick together, and we will get porridge instead of soup, so it’s better not to report than to shift.

We cook soup in Uzbek style until cooked

• When the dumplings float, cook the soup for another five minutes, after which we remove the pan from the heat. It remains only to serve it with sour cream and herbs (optional).

Congratulations, you have mastered the Uzbek dumpling soup recipe! Now you can delight your guests with this dish, unless, of course, before they arrive, you have time for at least two hours to cook.

We will present in the materials of this article. We will also tell you about what is remarkable about such a dinner and what people it belongs to.

basic information

Chuchvara (the recipe will be discussed below) is a dish that belongs to Central Asian cuisine. It is served to the table in the form of boiled products fashioned from unleavened dough which have a meat filling. The analogue of this dinner in Russian cuisine is dumplings, but unlike them, chuchvara is much smaller.

Main products

What is chuchvara made of? The recipe for this dish involves the use of the same ingredients as for dumplings. However, in order to prepare meat filling Asians never use pork. The ideal product for such a dish is beef pulp, which is not passed through a meat grinder, but chopped very finely with a knife.

In addition to meat, minced meat is often added to chuchvara. onion and some cumin.

Another difference between the dinner in question and the Russian one is that it is almost always served at the table along with broth. Therefore, chuchvara soup, the recipe of which is known to few, is very often presented to guests as a first course.

Seasonings for such a dinner are finely chopped greens, table vinegar, various tomato sauces, paprika, and so on.

Chuchvara: recipe with photo, step by step

Despite the apparent complexity, the lunch in question is prepared quite easily. The main thing at the same time is to follow all the requirements of the recipe and use only high-quality products.

So how is chuchvara made? The recipe for this dish requires the use of the following products for unleavened dough:

• water room temperature- about 200 ml;
• wheat flour (can be coarsely ground) - about 4 cups (add at your discretion);
• large chicken eggs - 2 pcs.;
• table salt - apply according to your taste.

Base kneading

How should you cook chuchvara soup? The recipe with a photo is provided to the attention of the reader in the article. This dish requires careful kneading of the dough. For this wheat flour sifted through a sieve and spread on a flat surface. Having made a small depression in it, large chicken eggs and add water.

After salting the ingredients, they are gently mixed and gradually a homogeneous steep dough is obtained. After that, it is placed in and left at room temperature for 30-35 minutes.

Products for meat stuffing

As mentioned above, the Uzbek chuchvara recipe provides for the use of only beef meat. Pork is not used for this dish.

So, to make a delicious Asian lunch on our own, we need:

• fresh - about 700 g;
• garlic - 2 medium cloves;
• fatty lamb pulp - about 500 g (if the meat turned out to be lean, then you can additionally use about 100 g of fat tail);
• fresh onions - 2 medium heads;
• various spices, including freshly ground black pepper, coriander and salt - apply according to your personal taste.

The process of preparing meat filling

Preparing the filling for chuchvara is quite simple. In this case, you should not use a traditional meat grinder. beef tenderloin and the flesh of fatty lamb is best crushed with special culinary axes. However, before this, the products mentioned must be carefully processed. To do this, the meat is thoroughly washed under warm water, after which all inedible films and veins are removed.

Once the ingredients are prepared, they are laid out on a thick wooden cutting board and begin to chop intensively. If it seems to you that the meat does not contain a lot of fat, then you can additionally add fat tail to it. By the way, it, along with onions and garlic cloves, is crushed in the same way.

After the main components are very finely chopped, they are combined in one container, salted to taste, and coriander and freshly ground black pepper are also added. In this composition, all ingredients are actively mixed with hands until a homogeneous and very fragrant minced meat is formed.

Product forming

How is chuchvara molded correctly? The recipe for this dish does not require a separate rolling of dough pieces. The fresh base is rolled into one large sheet 2-3 mm thick, after which it is cut into squares with a side of 3-4 cm.

After the dough is prepared, a small lump of meat filling is laid out on each blank. Next, the base is bent and a kind of triangle is molded from it. In the future, its edges are firmly connected according to the principle of making dumplings.

So that the formed semi-finished products do not stick together, they are laid out one by one on a cutting board, which is first sprinkled with wheat flour.

Necessary ingredients for the broth

What components do we need to make something like chuchvara? The recipe with a photo described in our article involves the use of the following products:

How to make delicious broth?

You can cook broth for Uzbek chuchvara different ways. Someone makes it lean using only vegetables, while someone adds meat. We decided to use the second option. After all, the broth on the bone always turns out to be more saturated and nutritious.

So, to make the basis for a delicious and satisfying Asian dish, a large pot is filled with drinking water, after which they put it on fire and add beef and lamb on the bone. As soon as the liquid boils, and foam forms on its surface, the fire is set to a minimum value.

After salting the ingredients and removing the foam, the dishes are covered with a lid and its contents are boiled for about two hours (until the meat becomes soft). At the same time, they begin to process all the remaining products.

First, peel the onions and cut them into quarters. If the head is small, then it is cut in half.

After the meat on the bone is cooked, it is removed. As for the broth, onions, garlic cloves, tomatoes and all pre-washed greens are alternately laid in it. In this composition, the basis for the Uzbek chuchvara is boiled for about 40-45 minutes. During this time, it should become as rich and fragrant as possible.

The final step in cooking an Asian dish

Now you know how Uzbek chuchvara is prepared. As soon as onions, greens and fresh tomatoes give all their taste and color to the meat broth, it is carefully filtered through a medium-sized sieve. Then it is brought to a boil again and several dozen pre-cooked semi-finished products with meat filling are laid out. In this form, an Asian dish is cooked for about ¼ hour. During this time, the original dumplings should be fully cooked. If desired, previously cooked meat cut from the bone can be added to the broth.

Proper serving of Uzbek dishes to the table

Chuchvara should be presented to a family dinner only when it is hot. It is desirable to do this in soup bowls. Moreover, it is necessary to lay out in them not only products from dough and meat filling, but also tasty and rich broth.

After it is on the plate, it is sure to be seasoned with coriander and black pepper. Fresh and fragrant greens are also added to the broth, which are pre-chopped with a sharp knife. In addition, a few small spoons of fat sour cream are laid out in a hot dish. You can also offer guests tomato sauce, paprika and other additional ingredients.

By serving Uzbek chuchvara to your family members in this form, you will not leave them hungry. After all, this dish is not only very fragrant and tasty, but also well saturates even an adult man.

For filling:

• 250 g ground beef
• 250 g minced lamb
• 1 medium onion
• 1 st. l. mixture of freshly ground coriander and cumin
• salt, black pepper

For test:

• 2 cups of flour
• 2 eggs
• 1 tsp with a hill of salt

For shurpa:

• 700-900 g beef or lamb bones without meat
• 3 small onions
• 3 medium tomatoes
• 2 sprigs of purple basil and parsley
• coriander seeds
• black peppercorns
• 1 bay leaf
• red spicy pepper
• 2 sprigs of dill and cilantro, katyk, curdled milk or sour cream for serving

STEP-BY-STEP COOKING RECIPE

For the broth, put the bones in a large saucepan, add the onions, tomatoes, spices and bay leaves, basil and parsley sprigs to them. Pour 4 liters of water at room temperature and bring to a boil. Remove a small amount of foam. Reduce the heat to a minimum - there should be no boiling! Close the lid and simmer for 2.5-3 hours. Then strain the broth into a clean saucepan (boiled onions, tomatoes and herbs are not needed).

The time that the broth will cook is enough to prepare dumpling dough and make dumplings.

For dumpling dough sift the flour into a bowl. Break eggs into a glass, add cooled boiled water so that the contents of the glass do not reach the edge to the width of one or two fingers. Add the salt and stir until the mixture is smooth and the salt has dissolved.

Pour the mixture into the flour, first mix with a wooden spoon, and then knead the dough with your hands. Wrap the dough in a film and let it stand in the refrigerator for at least 1 hour. The dough is elastic, it does not stick to the rolling pin and the table. To roll it out, you do not need to add flour.

To stuff the dumplings, chop the onion very finely. Mix two types of minced meat. Add onion, salt, black pepper and spices. Knead and refrigerate for 1 hour.

Cut off a piece of dough and roll it into thin layer. Cut the sheet into squares with a side of 6 cm or less. Return the edges that do not fit into the square format to the main piece of dough and knead.

Put a ball of minced meat in the center of each square. Fold the square along an axis parallel to the side of the square. Tape on three sides. It turns out a rectangle with a bulge in the center, closer to the bottom edge. Grasp the corners of this very bottom edge (where the fold is) and connect so that the free corners of the rectangle seem to move towards you and look exactly in opposite directions. Here is the "eye" for you.

Chuchvar recipess, Uzbek dumplings, as eachth nationallyth dish, there is probably as much as and.There are many recipes for minced meat and ways to serve it. For minced meat, you can use lamb or beef, or you can mix them. Given the Islamism of the Uzbeks, pork is not used.As for submissionsand, then there are several main ways to supply chuchvars: in a broth, like mine, with a sauce based on spicy browned vegetables with the addition of a small amount of broth, with yogurt and herbs and fried. As for the first preparation for the site, I chose chuchvara shurpa, that is, chuvara in spicy broth, and I offer you my interpretation of thisit's extremely tastyth and even somewhat exoticth dish.

And so, after reading a lot of recipes, from the simplest to the most complex, including the recipe of Stalik Khankishev, the only culinary specialist in the post-Soviet space, whom I am very interested in reading, I created my own interpretation of chuchvara shurpa, trying not to deviate from Uzbek culinary traditions, but also be guided by healthy culinary sense and experience.

To prepare a rich broth, I used meat lamb bones, that is, bones from which not all meat is cut. Because I am basicallyi buy wholelamb hind legs, processing meat into portions, I always have meat bones, from which I do not specifically cut all the meat. Just for cooking various soups. How many of you knowyut, meat with bones fragrantand the bone itself carries a lot of flavor delights. You can use lamb ribs, they are only suitable for stewing or broths. Or drumsticks from the front legs, they will be a good base for the broth. You can also use beef. Personally, I love lamb in Asian and Caucasian dishes the most. The very composition of the broth was created in the spirit of Uzbek culinary traditions.

I made minced meat based on lamb with lots of onions, whichth is the key to juiciness. Most culinary sources indicate that minced meat cannot be hammeredYes, just finely chop with a knife. From a practical point of view, I will tell you that if you have a calico with large holes for a meat grinder, then you can safely hammereat meat and don't waste time oncutting. In addition, if you use meat from parts of the carcass other than lamb tenderloin (which is simply a profanity to use for minced meat), the minced meat will be quite tough when cut with a knife. Just do not buy ready-made homogenized minced lambfrom who knows what. Make it yourself.

In many recipes, the use of spices in chuchvar recipes is very limited. I love and use spices. And I advise you. To authentic Uzbek cuisinespices are used in considerable quantities. These are Soviet canteens and GOSTs distorted perceptions in the post-Soviet spacee Uzbek and Caucasian dishes. became almost rice porridge with meat and soup beef soup with tomatoes and potatoes, without taste and culinary soul. Do not be afraid to use spices, in reasonable quantities they emphasize the taste of the main ingredients and significantly enrich the dishes.

For filingput cheese on a plateoh onionth is poured with hot broth. It hammers eth intense aroma, leaving ego juicyth. Therefore, do not worry, after eating chuchvara shurpa, you can immediately go on a date :-). You will not breathe the aroma of onions.

6-8 servings

For the broth:

• 800 grams meat lamb bones (you can use ribs, not too meaty drumsticks or shoulder blades)
• 2 tomatoes, washed, cut in half
• 3 onions, peeled, cut in half
• 7 garlic cloves, peel
• 2 carrots, peeled, coarsely chopped
• 1 tsp coriander seeds
• 1 tsp black pepper grains
• Salt to taste

For minced meat and dough:

• 500 grams of flour
• 1 egg
• 200 ml warm water (about 50-60 ᵒС)
• 500 grams lamb mince, coarsely minced
• 2 onions, finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 garlic clove
• Salt to taste

To serve on each plate:

• 1 tsp vinegar (usually 9%), can be replaced lemon juice
• 1/4 red or white onion, cut into half rings
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp sumac (can be missed)
• 1 tsp red chili flakes
• Black ground pepper taste
• green cilantro, chopped
• parsley greens, chopped

1) In a large pot, place all the ingredients for the broth and pour 4 liters of water. Salt well. Bring everything to a boil, reduce the heat to a minimum and cook, without letting the broth boil, 1 - 1.5 hours. The liquid should evaporate by 1/4.

The word "chuchvara" sounds incomprehensible and exotic. In fact, chuchvara is tasty dish, which is a variant of Russian dumplings prepared in a special way and has several important distinctive features. Uzbek dumplings are no less famous dish than the famous plov. But if pilaf is cooked on holidays, then the chuchvara recipe is used for cooking everyday food.

Chuchvara - types and features of cooking

Uzbek traditions do not tolerate waste, therefore, to prepare daily dishes, local culinary specialists prefer to use available ingredients instead of expensive products, paying attention to technology. handmade. Unlike Russian dumplings, chuchvara has a different shape: to prepare Uzbek dumplings, the dough is rolled into one large layer, and then cut into 4x4 cm squares, so they turn out to be smaller in size.

Since they don't eat pork in Muslim countries, Uzbek dumplings prepared from lamb or beef, while the minced meat is never ground, but finely chopped with a knife. The cooking method deserves special attention. According to the recipe, chuchvara is not boiled in ordinary water, but in broth. Depending on the method of preparation, there are:

• barak-chuchvara - dumplings boiled in broth with fried meat, herbs and vegetables;
• ugra-chuchvara - broth with meatballs and noodles made from the same dough as the main product is used for cooking;
• kovurma-chuchvara - prepared without broth by frying in oil until golden brown.

Products for making chuchvara

In the recipe for Uzbek chuchvara, the main ingredients are unleavened dough and minced meat. To prepare the dough, you will need water, flour, salt and an egg. To make the dish tasty, it is better to use flour from durum varieties wheat, but if it was not, you can make dough from plain flour by increasing the number of eggs used. Per glass cold water add 3-4 eggs and as much flour as needed to get a tight dough.

Anyone who decides to cook a real chuchvara needs to stock up on a piece of lamb pulp and tail fat. You can make a combined minced lamb and beef. AT Uzbek cuisine to prepare chuchvara, at least 700 g of onion and 100 g of tail fat per 1 kg of minced meat are put in the recipe. In addition to onions, spices are obligatory additives: coriander, basil, black pepper, zira, salt. Mint can be added if desired.

How to cook chuchvara (recipe step by step)

Preparation of dumplings begins with kneading the dough:

• Eggs need to be broken into a bowl with a glass of water, mix and gradually add flour until the dough becomes hard enough that the pieces do not stick together into one mass. After that, the dough must be wrapped in cling film and put in the refrigerator for 40-60 minutes to make it more plastic.
• While the dough is cooling in the refrigerator, prepare the minced meat. In the recipe for chuchvar dumplings, meat and fat tail fat are finely chopped with a knife. In rare cases, it is allowed to scroll the meat in a meat grinder with a large grate. Onions are chopped in a blender or in a meat grinder and added to minced meat. Putting spices to taste, minced meat should be well kneaded.

• The dough is taken out of the refrigerator, once again carefully kneaded, then rolled into a large thin sheet and cut into squares no larger than 4x4 cm. The smaller the squares, the tastier the dumplings will be.

How to make Uzbek dumplings?

Since the chuchvara recipe uses a tight dough, it is difficult to roll it out. Therefore, a piece can be divided in half and rolled out one half, leaving the second under a film or a clean towel so that the dough does not dry out. When rolling, you need to try to make the layer thin. The optimal sheet thickness is about 3 mm. A teaspoon of minced meat is placed in the center of each square, the square is folded so that a triangle is obtained, and the edges are pinched.

For clarity, you can focus on the chuchvara recipe with a photo. Next, the base of the resulting triangle is wrapped around the finger and the ears are connected to each other. It turns out a small dumpling, similar to a triangular cap with a sharp corner and a hole in the middle. When sculpting dumplings, it should be noted that the rolled out dough dries quickly, so you need to hurry, otherwise the edges of the dough will not stick together well. Uzbek dumplings are cooked in broth with vegetables.

How to cook broth for chuchvara?

To prepare the broth for chuchvara according to the recipe, you will need:

• lamb and beef with bone - 0.5 kg each;
• onion - 5 heads;
• tomatoes - 3-4 pcs.;
• garlic - 5-6 cloves;
• parsley, basil, dill;
• black pepper - to taste;
• a pinch of salt.

The meat is poured with water and the pan is put on fire. When the first foam appears, it is removed and two onions cut into quarters, tomatoes cut in half, peeled garlic cloves and greens are added. The broth is left to simmer over low heat. After two hours, the pan is removed from the stove, the meat is removed, and the finished broth is filtered through a sieve into another bowl. boiled vegetables not needed, they can be thrown away, and the meat is cut into pieces and returned to the broth.

The pan is again put on the stove, the broth is boiled and seasoned with the remaining onions and herbs. Prepared Uzbek dumplings are thrown into a saucepan and boiled until cooked for 5 minutes after they float to the top.

How to cook soup with Uzbek dumplings?

The recipe for soup with chuchvara includes a vegetable sauce made from carrots, onions, sweet peppers, potatoes and other vegetables fried in vegetable oil. The composition of the sauce must include tomatoes, in their absence put tomato paste. For cooking vegetable sauce you will need 50 ml of olive or linseed oil, 3-4 medium-sized tomatoes, one large onion, carrots, one tablespoon each of chopped dill, cilantro and parsley, pepper and salt.

To prepare the sauce, onions and carrots are peeled and cut into small cubes. Remove the skin from the tomatoes and grate or finely chop. The sauce is prepared in a heavy bottomed saucepan. First, onions are fried, then carrots are added and fried for another 5-6 minutes, after which they put tomatoes and season the vegetable mass with salt and pepper. When the juice evaporates, pour the meat broth into the vegetables and boil for 10 minutes. Then the chuchvara is dipped into the boiling soup and boiled for 5 minutes after the dumplings float to the top. When serving, finely chopped greens are poured into a plate and seasoned with sour cream.

Fried chuchvara

Anyone who has not tried kovurma-chuchvara should definitely try fried dumplings. They are preparing for classic recipe chuchvara, the composition of the ingredients and the method of preparing the dough and minced meat practically do not change, except that finely chopped greens are added to the minced meat, and then pre-fried. Chuchvara is molded after the minced meat has cooled, fried in large quantities vegetable oil in a deep fryer or a cauldron until a golden crust appears.

Then the dumplings are laid out on a paper towel so that it absorbs excess fat. Fried chuchvara is served hot with a glass of broth, curdled milk or kefir seasoned with fresh herbs. Uzbek dumplings prepared in this way are very similar to small chebureks, they repeat the taste juicy meat and green scent. The dish is very satisfying and is prepared mainly for religious holidays as a treat.

How to serve dumplings in Uzbek style?

Regardless of how dumplings were prepared, chuchvara is served in special deep plates - kise. When serving barak-chuchvara, finely chopped greens are placed on the bottom of the plate, then a portion of dumplings (12-15 pieces), all are poured with the broth in which they were cooked. The dish is seasoned with unsweetened yogurt, sour cream or sour milk. To Ugra-Chuchvara and fried dumplings sour cream, matsoni or katyk are served in a separate gravy boat.

Uzbek chuchvara will appeal to all lovers of dumplings and is perfect for a treat. With the help of vegetable sauce, an everyday dish can easily turn into a festive one. The hostess will only have to serve the chuchvara to the table and accept praise from the guests.