First courses must appear regularly on the family menu. If the housewife doesn’t have time to pore over borscht or solyanka at the stove, then it’s worth paying attention to simpler recipes. For example, for a quick soup with dumplings.

Product composition: 15-17 pcs. dumplings, 2 potatoes, carrots, table salt, 770 ml of purified water, onion, 3-5 allspice peas, bay leaf. How to cook soup with dumplings quickly and easily is described below.

1. Potato cubes are poured into the water. Frying onions and carrots, allspice, and bay leaves also go there.
2. When the potatoes are half softened, add dumplings to it. Next, the broth is salted.
3. After the dumplings float, remove the bay leaf from the pan, pepper and cook the soup for another 6-7 minutes.

The dish is served with sour cream or mayonnaise.

With mushrooms

Ingredients: half a kilo of chicken, 230 g of dried mushrooms, carrots, half an onion, half a kilo of dumplings, salt, spices.

1. Dried mushrooms are poured with warm water and left for 2-3 hours. Next, they are washed and sent to cook for 12-14 minutes. The water is drained from the mushrooms and new water is added.
2. The chicken goes into the pan. The products are cooked until done.
3. The finished broth is filtered, after which mushrooms and chopped chicken are returned to it.
4. Separately, carrot sticks and onion half rings are fried. Vegetables are also sent to the broth along with salt and spices.

After -6 minutes, you can add dumplings to the future soup. As soon as they float to the surface, the dish is boiled for a couple more minutes and you can turn off the heat.

Cheese soup with dumplings

Product composition: 2 packages of processed cheese, 4 potatoes, 8-10 pcs. large dumplings, carrots, salt, onions, favorite seasonings.

1. The cheese is cut into pieces and dissolved in boiling salted water. Potato strips and seasonings are added there.
2. When the potatoes are almost completely softened, add the remaining vegetables to fry them.
3. The dumplings are the last to go into the pan. As soon as they float to the surface, you can pour the soup into bowls.

The dish is delicious served with homemade sour cream and fresh herbs.

Delicious tomato soup recipe

Ingredients: 260 g of sea cocktail, half a kilo of small dumplings, carrots, 1 tbsp. purified water, 760 ml of tomato juice, salt, fresh garlic to taste.

1. Vegetables are peeled, chopped and fried in any fat. The roast is poured with tomato juice diluted with water. The mass is salted.
2. Dumplings and seafood cocktail are placed in the pan. After boiling, the dish is cooked for 10-12 minutes.
3. At the end, crushed garlic is added to the soup to taste.

When serving, the treat is generously sprinkled with grated cheese.

Soup with lazy dumplings and potatoes

Ingredients: 2.5 liters of any broth or water, 4 potatoes, 1 pc. carrots and onions, 3.5 tbsp. first-grade flour, 2 eggs, a glass of purified water, 370 g of minced meat, salt, spices.

1. The flour is sifted directly onto the table. A hole is made in the resulting slide into which raw eggs and water with salt dissolved in it are poured. The dough is kneaded and left for half an hour.
2. The minced meat is salted and flavored with spices.
3. The dough is divided into 4 pieces, each of which is rolled out into a circle. The minced meat is distributed on top and the workpiece is rolled up. Next, each of them is cut into pieces, sprinkled with flour and put in the freezer for a while.
4. Sticks of potatoes and fried onions and carrots are placed in a saucepan with boiling water or broth. The soup base is salted.
5. When the potatoes are cooked, you can add the frozen lazy dumplings.

The soup with dumplings and potatoes is cooked for another 10-12 minutes. The finished dish is served with fresh dill and sour cream.

In a slow cooker

Ingredients: 2 potatoes, 280 g dumplings, half a sweet pepper, large carrots, half an onion, salt, soup seasoning.

1. All vegetable components are washed and finely chopped. Next, they are sent to the appliance bowl (without potatoes) and fried in the baking program for 10-12 minutes.
2. Then potatoes, salt and seasonings are added.
3. The products are poured with hot water on top. The “Extinguishing” program is activated for 60-70 minutes.
4. About 10 minutes before the end of the mode, frozen dumplings are added to the bowl. The soup is cooked until they are ready.

If you wish, you can add a handful of spider web noodles to the treat to make it more filling.

Grandma's soup

Ingredients: 330 g frozen dumplings, onion, bay leaf, 4-5 potatoes, carrots, a bunch of various fresh herbs, 2 liters of purified water, 3-5 allspice peas, salt.

1. Water with bay leaf and allspice is brought to a boil.
2. Immediately after the first bubbles appear, all randomly chopped vegetables are added to the liquid. Onions and carrots can be pre-fried in butter if desired.
3. When the potatoes are ready, place the frozen dumplings in the pan and add salt. You can use colored peppers.

1. The onion is finely chopped and placed in equal portions into pots. Pieces of butter are also added to it.
2. Sour cream mixed with ketchup and salt is placed on top.
3. These products are filled with broth. You need to bring the liquid to a boil.
4. Frozen dumplings are placed in pots.

The treat is cooked in the oven for about half an hour at 200-210 degrees. It is very convenient to make this soup in one large pot.

Chuchvara - soup with dumplings in Uzbek style

Ingredients: 830 g beef bones without meat, 3 pcs. tomatoes and onions, a pinch of coriander seeds and red hot pepper, 2 tbsp. high-grade flour, 2 tablespoons eggs, salt, 240 g each of minced lamb and beef, a mixture of ground coriander and cumin.

1. Broth is made from the bones, 2 onions, all the tomatoes, peppers and coriander seeds. The products are filled with 4 liters of purified water. The broth will take about 3 hours to prepare. Next, the liquid is filtered and the grounds are discarded.
2. Sifted flour combined with egg, 1 tsp. salt and 2/3 tbsp. boiling water A homogeneous dough is kneaded.
3. In film, it is sent to cool for an hour, and then rolled out without flour.
4. The remaining onion is cut very finely and combined with two types of minced meat. Add salt to taste and the remaining spices.
5. Dumplings are made from dough and filling. They are boiled until tender in the previously prepared broth and served along with the liquid.

For filling:

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

For the test:

• 2 cups of flour
• 2 eggs
• 1 tsp. with a heap of salt

For shurpa:

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

STEP-BY-STEP COOKING RECIPE

For the broth, place the bones in a large saucepan, add onions, tomatoes, spices and bay leaves, sprigs of basil and parsley. Pour 4 liters of water at room temperature and bring to a boil. Skim off a small amount of foam. Reduce the heat to low - 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 will not be needed).

The time it takes to cook the broth is enough to prepare the dumpling dough and make the dumplings.

For the 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 by one or two fingers. Add salt and stir until mixture is smooth and salt has dissolved.

Pour the mixture into the flour, first stir with a wooden spoon and then knead the dough with your hands. Wrap the dough in film and let it rest in the refrigerator for at least 1 hour. The dough will be elastic and will not stick to the rolling pin or table. You don't need to add flour to roll it out.

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

Cut a piece of dough and roll it into a thin layer. Cut the layer 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.

Place a lump of minced meat in the center of each square. Fold the square along an axis parallel to the side of the square. Seal on three sides. It turns out to be a rectangle with a bulge in the center, closer to the bottom edge. Take 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's the "eye" for you.

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 made from unleavened dough, which are filled with meat. An analogue of this lunch in Russian cuisine are dumplings, but unlike them, chuchvara is much smaller in size.

Main Products

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

In addition to meat, chopped onions and a little cumin are often added to chuchvara.

Another difference between the lunch 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 lunch include finely chopped herbs, table vinegar, various tomato sauces, paprika, and so on.

Chuchvara: recipe with photos, step by step

Despite the apparent complexity, the lunch in question is quite easy to prepare. The main thing 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 at 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 - use according to your taste.

Kneading the base

How to properly prepare chuchvara soup? The recipe with photo is provided to the reader in the article. This dish requires careful kneading of the dough. To do this, wheat flour is sifted through a sieve and placed in a heap on a flat surface. Having made a small depression in it, large chicken eggs are broken there and water is added.

After salting the ingredients, mix them carefully and gradually obtain a homogeneous stiff dough. After this, it is placed in and left at room temperature for 30-35 minutes.

Products for meat filling

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

So, to make a delicious Asian lunch yourself, we will need:

• fresh - about 700 g;
• garlic - 2 medium cloves;
• fatty lamb pulp - about 500 g (if the meat turns out to be lean, 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 - adjust to your personal taste.

Process of preparing meat filling

Preparing the filling for chuchvara is quite simple. However, you should not use a traditional meat grinder. It is better to chop beef tenderloin and fatty lamb pulp using special culinary axes. However, before this, the mentioned products should be carefully processed. To do this, wash the meat thoroughly under warm water, after which all inedible films and veins are removed.

Once the ingredients are prepared, they are placed on a thick wooden cutting board and intensively chopping begins. If it seems to you that the meat does not contain very much fat, then you can additionally add fat tail to it. By the way, it, together 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 added. In this composition, all ingredients are actively mixed by hand until a homogeneous and very aromatic minced meat is formed.

Product formation

How to sculpt chuchvara correctly? The recipe for this dish does not require separate rolling out of dough. The unleavened base is rolled out 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, place a small lump of meat filling on each piece. Next, the base is bent and a kind of triangle is sculpted from it. Subsequently, its edges are firmly connected according to the principle of preparing dumplings.

To prevent the formed semi-finished products from sticking together, they are laid out one by one on a cutting board, which is first sprinkled with wheat flour.

Ingredients needed for the broth

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

How to make delicious broth?

You can prepare broth for Uzbek chuchvara in different ways. Some people make it lean using only vegetables, while others add meat. We decided to use the second option. After all, bone broth always turns out richer and more nutritious.

So, to make the basis for a tasty and satisfying Asian dish, fill a large pan with drinking water, then put it on the fire and add beef and lamb on the bone. As soon as the liquid boils and foam forms on its surface, turn the heat to minimum.

After salting the ingredients and removing the foam, cover the dish with a lid and cook its contents for about two hours (until the meat becomes soft). At the same time, they begin to process all 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 the pre-washed greens are placed in it one by one. In this composition, the base for Uzbek chuchvara is cooked for about 40-45 minutes. During this time it should become as rich and aromatic as possible.

The final stage in preparing an Asian dish

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

Correct serving of Uzbek dishes to the table

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

Once in the plate, it must be seasoned with coriander and black pepper. Fresh and aromatic herbs are also added to the broth, which are first chopped with a sharp knife. In addition, several small spoons of rich sour cream are placed in a hot dish. Guests can also be offered 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 aromatic and tasty, but also satisfies even an adult man well.

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

Chuchvara - types and features of preparation

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

Since pork is not eaten in Muslim countries, Uzbek dumplings are prepared from lamb or beef, and the minced meat is never ground, but finely chopped with a knife. The cooking method deserves special attention. According to the recipe, chuchvara is cooked not in ordinary water, but in broth. Depending on the cooking method, there are:

• barak-chuchvara - dumplings cooked 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.

Ingredients for preparing chuchvara

In the Uzbek chuchvara recipe, 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 durum wheat flour, but if you don’t have it, you can make the dough from regular flour, increasing the number of eggs used. Add 3-4 eggs to a glass of cold water and as much flour as needed to obtain a tight dough.

Anyone who decides to cook real chuchvara needs to stock up on a piece of lamb meat and fat tail fat. You can make a combination of minced lamb and beef. In Uzbek cuisine, to prepare chuchvara, the recipe includes at least 700 g of onion and 100 g of fat tail fat per 1 kg of minced meat. In addition to onions, spices are required: coriander, basil, black pepper, cumin, salt. If desired, you can add mint.

How to cook chuchvara (recipe step by step)

The preparation of dumplings begins with kneading the dough:

• Break the eggs into a bowl with a glass of water, mix and gradually add flour until the dough becomes so hard that the pieces stick together into one mass. After this, the dough needs to be wrapped in cling film and put in the refrigerator for 40-60 minutes to make it more pliable.
• While the dough is cooling in the refrigerator, prepare the minced meat. In the chuchvara dumplings recipe, the meat and fat tail fat are finely chopped with a knife. In rare cases, it is allowed to grind meat in a meat grinder with a large grid. The onion is chopped in a blender or meat grinder and added to the minced meat. After adding spices to taste, mix the minced meat well.

• The dough is taken out of the refrigerator, kneaded thoroughly again, then rolled out 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 tight dough, it is difficult to roll out. Therefore, the piece can be divided in half and rolled out one half, leaving the second under 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. Place a teaspoon of minced meat in the center of each square, fold the square to form a triangle, and pinch the edges.

For clarity, you can refer to the chuchvara recipe with photos. Next, the base of the resulting triangle is wrapped around the finger and the ears are connected to each other. The result is a small dumpling, similar to a triangular cap with a sharp corner and a hole in the middle. When making dumplings, you should take into account that the rolled out dough dries out quickly, so you need to hurry, otherwise the edges of the dough will not stick together well. Uzbek dumplings are cooked in broth with the addition of vegetables.

How to prepare broth for chuchvara?

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

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

Pour water over the meat and place the pan on the fire. When the first foam appears, remove it and add two onions cut into quarters, tomatoes cut in half, peeled garlic cloves and herbs. The broth is left to simmer over low heat. After two hours, remove the pan from the stove, remove the meat, and filter the finished broth through a sieve into another bowl. Boiled vegetables are not needed, they can be thrown away, and the meat is cut into pieces and returned to the broth.

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

How to prepare soup with Uzbek dumplings?

The recipe for soup with chuchvara includes vegetable sauce made from carrots, onions, sweet peppers, potatoes and other vegetables fried in vegetable oil. The sauce must include tomatoes; if they are absent, add tomato paste. To prepare the vegetable sauce you will need 50 ml of olive or flaxseed 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. Peel the tomatoes and grate them or finely chop them. The sauce is prepared in a saucepan with a thick bottom. First, fry the onions, then add the carrots and fry for another 5-6 minutes, after which add the tomatoes and season the vegetable mass with salt and pepper. When the juice has evaporated, pour the meat broth into the vegetables and boil for 10 minutes. Then chuchvara is dipped into the boiling soup and cooked for 5 minutes after the dumplings float to the surface. When serving, add finely chopped herbs to a plate and season with sour cream.

Fried chuchvara

Anyone who has not tried kovurma-chuchvara should definitely try fried dumplings. They are prepared according to the classic chuchvara recipe, 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 made after the minced meat has cooled and fried in a large amount of vegetable oil in a deep fryer or cauldron until a golden brown crust appears.

Then place the dumplings on a paper towel to absorb excess fat. Fried chuchvara is served hot with a glass of broth, yogurt or kefir, seasoned with fresh herbs. Uzbek dumplings prepared in this way are very similar to small pasties; they replicate the taste of juicy meat and the aroma of greens. 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 the 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 filled with the broth in which they were boiled. The dish is seasoned with unsweetened yogurt, sour cream or sour milk. Ugra-chuchvara and fried dumplings are served with sour cream, matsoni or katyk in a separate sauce 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 receive praise from the guests.

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

Features of Uzbek soup with dumplings

Uzbek cuisine itself is very interesting. Actually, the word “chuchvara” means dumplings.

But unlike traditional semi-finished products, the filling of which is made from minced meat, Uzbek dumplings are always prepared 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 fat tail fat, onions and a lot of herbs.

The only thing you won’t find in Uzbekistan are dumplings with pork - they simply don’t prepare them 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 cloves + -
• - taste + -
• - taste + -
• Ground coriander- 1 tsp. + -

For the broth

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

For soup

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

How to cook soup with dumplings in Uzbek

You definitely need to prepare the dumplings for this soup yourself. As a last resort, ready-made dumplings are suitable, the packaging of which contains the word “chuchvara”.

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

Let's prepare the broth for the soup

• 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 low.

In principle, you can prepare soup broth from one type of meat or just use bones, but since we are making real Uzbek shurpa, we try to make it fatty and rich. If you have a cauldron, it is better to cook in it rather than in a saucepan.

Preparing vegetables for broth

• We peel the onions and cut them into quarters, the tomatoes in half, and simply peel the garlic. Yes, yes, don’t be surprised that we cut the vegetables so large - in a real Uzbek recipe, this is exactly how everything is done.
• Throw tomatoes, garlic and onions into the meat broth after skimming.
• We continue to cook the soup. Shurpa takes quite a long time to prepare: the meat and 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: combine flour, eggs, water and a little salt and knead well with your hands until you get a dense, homogeneous dough.
• Finely chop the ingredients for the filling (two types of meat, onion and garlic) with a knife, add salt and spices.
• Now we make the dumplings ourselves. If we want to get this shape, as is customary in Uzbekistan, then we cut the rolled out layer of dough into small squares, put a little filling in the center of each, connect the corners of the square located diagonally, then fasten the remaining ones that are free together - we get a triangle.
• Now we take a dumpling and connect the corners of the base of the triangle together by passing them through a finger - we get an interesting dumpling with a hole in the middle.
• However, if you don’t want to bother with a complex shape, then you can give them a classic look, but try to keep the dumplings no larger than 3-4 centimeters in size.

Please note that from the specified amount of ingredients you will get more dumplings than you need for the soup, so you can immediately throw some into the freezer until the next preparation.

Add vegetables to the broth

• When we are done with modeling (about an hour and a half should pass from the moment the vegetables are thrown into the broth), we add salt and spices to the broth, and then cook the vegetables that will end up in the finished soup. Since we will be filtering the broth, the vegetables that were cooked in it will no longer be useful to us.
• So, at this stage we cut the ray into thin half rings, the tomato and garlic into thin slices, and the green leaves just coarsely.
• Remove the meat from the pan and set it aside. While it cools, we will strain our broth through a sieve (or cheesecloth) and pour it into a separate pan, then put it on the fire and bring to a boil if it has cooled down during this time.

Separating the cooked meat from the bone

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

Place dumplings in broth with meat and vegetables

• Now we throw the 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 end up with porridge instead of soup, so it is better not to add it than to transfer it.

Cook Uzbek soup until done

• When the dumplings float to the surface, cook the soup for another five minutes, then remove the pan from the heat. All that remains is to serve it with sour cream and herbs (optional).

Congratulations, you have mastered the recipe for soup with dumplings in Uzbek style! Now you can delight your guests with this dish, if, of course, you have time for at least two hours to prepare before they arrive.