How to cook Uzbek soup Chuchvara Shurpa at home. Traditional and original recipes for soups with dumplings

Such a soup will saturate the body with fluid and start the digestion process. And also it will be a satisfying addition. Since dumplings are quite dense food and can be used as a second dish. They combine both dough (can be compared with pasta) and meat.

In Azerbaijani cuisine, this soup is called Dushbara. It is a spicy soup with small lamb dumplings.

Tatars call this dish Kiyau Pelmene. According to Muslim traditions, the dish is served at the groom's table. At the same time, it is believed that the smaller the dumplings, the stronger his wife will love him. And this means that only self-made dumplings should be added to it - store options are not suitable.

In Polish cuisine, soup with dumplings is called Ears. Here are dumplings with mushroom filling, but they should be served in beetroot broth. And traditionally this option is used as a Christmas dish.

In Italy, a quick tomato-based soup is called Tortelini. Fresh spices, oregano and grated parmesan make the soup unforgettable.

In Uzbekistan, this soup is called Chuvar Shurpas.

Grandma's soup

This is a very satisfying and dense lunch option with affordable vegetables in the composition: potatoes, carrots and onions.

Recipe Information

• Type of dish: first
• Cooking method: boiling
• Servings:4
• 30 min

Ingredients:

• potatoes - 3-4 pcs.
• carrots - 1 pc. (choose a medium or take half a large root crop)
• onion - 1 pc.
• dumplings - 150 g
• broth (chicken or vegetable)
• fresh herbs (parsley, green onions) - a few branches
• salt, pepper - to taste.

How to cook

Potatoes should be washed and peeled.


Then we clean the carrots and onions.


Cut potatoes into small cubes.


Cut the carrots into thin sticks so that they boil faster and easier.


Cut the onion into cubes.


All vegetables should be placed in a saucepan and pour chicken broth or water. Cook the soup until half cooked (15-20 minutes is enough). Salt and
pepper to taste.


10 minutes before the soup is ready, throw dumplings. The soup must be stirred so that the dumplings do not stick to the day of the pan. As soon as the dumplings float, you can turn off the fire.


Serve hot soup with greens. You can top it with sour cream.

Soup with dumplings in Uzbek

A great solution to diversify your diet. This soup is very hearty and nutritious. If you master the recipe for its preparation, you can significantly diversify your diet.

Ingredients

Dough for dumplings

• flour - 3-4 cups
• chicken egg - 2 pcs.
• water - 200 ml
• salt - to taste

Filling for dumplings

• beef tenderloin - 700 g
• lamb (you need to choose fatty meat) - 500 g
• onion - 2 pcs.
• garlic - 3 cloves
• salt, pepper - to taste
• ground coriander - 1 tsp

For the broth

• beef and lamb on the bone - 500 g each
• onion - 5 pcs.
• tomatoes - 3 pcs.
• garlic - 7 cloves
• fresh herbs - 1 bunch
• ground coriander - 1 tsp
• salt, pepper - to taste

• onion - 3 pcs.
• tomatoes - 1 pc.
• garlic - 3 cloves
• fresh green leaves - a bunch

Cooking method

First you need to prepare the broth. Place meat in cold water and cook over medium heat. Remove the foam that appears as it cooks. Then reduce the heat to a minimum - the broth should gurgle slightly.

We need to prepare the vegetables for the soup. To do this, peel the onion and cut it into quarters. Tomatoes should be cut in half. Garlic is easy enough to peel. In Uzbek cuisine, vegetables are cut large. Prepared vegetables should be sent to the broth and left to boil. Moreover, you should tune in that this process will be long - meat and vegetables should stand on fire for at least one and a half to two hours.

During this time, you can stick dumplings. Their recipe, in fact, is not particularly different from the Russian one. Mix the ingredients for the dough and knead well with your hands until a homogeneous and dense dough is obtained. Here are the details. For the filling, the meat should be chopped together with onions - minced meat is always minced in Uzbek cuisine. It remains to salt, pepper. Then you can start sculpting.

Roll out the dough and cut it into small squares, put the meat in the center of each of them. Next, connect the corners of the squares diagonally - you get a triangle. You can, however, get by with the standard form.

Next, you should prepare those vegetables that are intended for soup. Onions should be cut into thin half rings, tomatoes and garlic should be sliced, greens should be chopped coarsely. Remove the meat from the pan, strain the broth, put it back on the fire and boil again. At this time, the meat must be removed from the bone and cut into small pieces, then lower it into the broth. After boiling the broth, you need to send vegetables for the soup into it.

Dumpling time. They should be laid out so that the soup does not become too thick, and it can be stirred. It is important to understand that if there are too many dumplings, they will stick together. After the dumplings rise to the surface, you need to cook the soup for another 5 minutes. Serve with herbs and sour cream.

Italian soup with tortellini

Tortellini in Italy can be an appetizer, a full meal, and even a dessert. It's all about the filling and how it's cooked. We will prepare a soup with cheese tortellini and minced turkey meatballs.

Recipe Information

Ingredients:

tortellini:

• unleavened dough - 120 g
• mozzarella cheese, any hard cheese, parmesan - 20-30 g each

soup:

• minced meat (turkey) - 120 g
• onion - ½ pc.
• sun-dried tomatoes - 70 g
• vegetable oil - 2 tbsp.
• salt - to taste

for filing:

• cream - 4 tbsp.
• parmesan - 10 g
• black pepper to taste.

How to cook

Cheese grate on a fine grater. Mix.


You can use the usual unleavened dough or try to cook. Roll out the dough. Cut out circles with a glass. Put the minced cheese in the center of each circle. Blind a dumpling. Circle the edges around the finger and blind. You should get a small hole from your finger.


From the resulting amount of dough and cheese, 12 tortellini are obtained. Cover the products and start cooking the soup.


Finely chop the onion.


Fry the onion in vegetable oil until translucent.


Add chopped tomatoes. Canned tomatoes have garlic and spicy olive oil. Send everything together to the bow. Simmer for 2-3 minutes.


Pour hot water over and simmer for 10 minutes.


Form meatballs and add them to the soup. At the same time, start boiling the tortellini in a separate pot.


Continue to cook the soup for 10 minutes. Salt to taste. Remove the tortellini with a slotted spoon into a separate bowl.


Divide the tortellini into bowls, 3 per serving.


Add soup.


Add pepper, cream and some grated Parmesan.

Cooking in a multicooker

If there is no time to stand at the stove, this option will be the best solution.

Ingredients

• potatoes - 2 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• dumplings - 200-300 g
• bell pepper optional
• seasonings, salt, pepper - to taste
• vegetable oil
• greenery
• sour cream

How to cook

Chop the onion, grate the carrots, cut the pepper into strips. Pour a little oil into the multicooker bowl, put vegetables in it and fry lightly - this can be done in the “Baking” mode for 10 minutes.

Next, add diced potatoes, spices and seasonings, salt and add black pepper. It remains to fill everything with water and turn on the "Extinguishing" program. The soup takes about an hour to cook. 10 minutes before the end of cooking, put the dumplings. It is necessary to cook the dish until the dumplings float.

You can diversify the dish by adding a little cobweb vermicelli or thinly sliced ​​​​cabbage. Alternatively, you can use mushrooms.

It is necessary to serve the dish, sprinkled with herbs and with a spoonful of sour cream. This soup is cooked at a time, because. dumplings will soften from a long stay in the broth.

It is best to use homemade dumplings for soup. Some recommend making them ahead of time and freezing them. These dumplings keep well in the freezer. If, nevertheless, the choice falls on purchased options, it is worth stopping at those where the ratio of dough to meat is half and half. And the filling is made from top quality meat.

The filling in dumplings can be different: mushrooms, meat, vegetables, mixed minced meat, etc.

To make the soup beautiful, dumplings should be small. To add flavor to such a dish, put a bay leaf in the broth during cooking. At the same time, it should be understood that it is necessary to lay it at the end of cooking, and then immediately remove it.

You can serve this soup with sour cream, mustard, ketchup, various sauces.

Soup with dumplings is a healthy and hearty dish that is served for lunch and dinner. This dish is in Azerbaijani, Spanish, Chinese cuisine. Each recipe is interesting in its own way - it can be supplemented with new and unusual ingredients that the hostess selects at her own discretion.

How to cook soup with dumplings?

To prepare a delicious soup with dumplings, follow these recommendations:

1. It is best to use homemade dumplings. But if they are not at hand, store ones will do. The size of these components can be varied at your discretion, it can be a soup with small or large dumplings.
2. To add flavor to the soup, you should put different fragrant seasonings. We must not forget about greenery.
3. You can also put various cereals, vegetables, mushrooms and roots in the pan.

Dumpling soup with potatoes - recipe

One of the most common variations of this dish is soup with dumplings and potatoes. Meat for minced meat should be taken of the highest category. Cooked dumplings should be located separately from each other, and not in a sticky pile, for this they are periodically stirred during cooking. When buying ready-made semi-finished products, you should pay attention to the composition. The first ingredient should be meat, and not its substitutes in the form of soy.

Ingredients:

• dumplings - 350 g;
• water - 2 l;
• onion - 1 pc.;
• carrots - 2 pcs.;
• celery root - 1 pc.;
• potatoes - 2 pcs.;
• spices, salt.

Cooking

1. Peel vegetables. Let the water boil.
2. Cut potatoes and add to water. Cook until it is half soft.
3. Fry onions, carrots and roots with spices and put in a saucepan. Throw out the dumplings.
4. Salt. Leave the soup with dumplings to cook for another 5 minutes.

Soup with dumplings in Uzbek - recipe

One of the most original variants of national cuisine dishes is reasonably recognized as Uzbek soup with dumplings. It is known under the same name as Chuchvara. For this dish, it is recommended to mold the meat components on your own, so it will take more time to cook, but the result will not disappoint and exceed all expectations.

Ingredients:

• minced meat - 400 g;
• onion - 1 pc.;
• flour - 2 cups;
• egg - 1 pc.;
• tomato - 3 pcs.;
• water - 2 l;
• vegetable oil and salt.

Cooking

1. Knead the dough from the egg, flour, salt and warm water. Leave it for 30 minutes and then divide into 2 parts.
2. Make noodles from one part, and roll out the other and cut out of squares. Put some meat in each of them and close them like envelopes.
3. Fry the onion, add the tomatoes and simmer. Transfer the mass to a saucepan and fill with water.
4. Bring to a boil, put dumplings, and after 5 minutes and noodles.
5. Cook Uzbek soup with dumplings for another 10 minutes.

Mushroom soup with chicken dumplings

An extremely original variation is mushroom soup with dumplings. To add nutrition to it, it is recommended to choose components of small sizes. For the future, such a first dish is not prepared, since the products will boil in it, and it will not look appetizing. The advantages of the dish are that it is prepared quickly, but it turns out to be satisfying and rich.

Ingredients:

• meat - 500 g;
• dried mushrooms - 250 g;
• carrots - 1 pc.;
• onions - 0.5 pcs.;
• flour - 1.5 cups;
• egg - 1 pc.;
• water - 2 l;
• salt.

Cooking

1. Sift flour, beat in an egg, add salt and pour in boiled cooled water. Knead the dough, refrigerate.
2. Grind the meat into minced meat, adding spices to taste.
3. After 30 minutes, take out the dough, roll it into a layer, cut out circles. Put some meat in each and blind the edges.
4. Pour dried mushrooms with warm water and leave for 2-3 hours. Rinse and boil for 14 minutes. Change water.
5. Fry onions and carrots.
6. Put dumplings, mushrooms and frying in a saucepan.
7. Boil the soup until the dumplings float.

Tomato soup with dumplings

Fans of first courses with a spicy tomato flavor will appreciate the soup with dumplings without potatoes, which includes tomatoes or juice from them. Bay leaf, which was put at the end of cooking, will give a pleasant aroma. The main thing is not to forget to take it out before removing the pan from the stove. You can add hot chili peppers, cut into thin rings, into the soup.

Ingredients:

• dumplings - 500 g;
• sea ​​cocktail - 250 g;
• tomato juice - 750 ml;
• salt;
• water - 2 l;
• garlic - to taste.

Cooking

1. Cut vegetables and fry. Fill them with tomato juice. Salt the mixture.
2. Put a sea cocktail, dumplings into the water. Let it boil and boil for 10 minutes.
3. Crush the garlic and add at the very end.

Soup with dumplings and noodles

In Azerbaijan, the dish is prepared with the addition of saffron, coriander and turmeric. The Chinese recipe can be modified using udon noodles, xianggu mushrooms. There is also a Korean version, where kelp, rice cakes and bean curd are placed. One of the most popular variations is dumpling soup, which includes noodles in the recipe. It is made very quickly, and the products for it can be found in any kitchen.

Ingredients:

• dumplings - 300 g;
• broth - 750 ml;
• garlic - 2 cloves;
• noodles - 150 g;
• green onions and sorrel;
• soy sauce - 1.5 tbsp. l.

Cooking

1. Combine broth, crushed garlic, sauce and oil in a saucepan.
2. Chop the onion and add to the broth. Boil.
3. Add noodles, cook for 10 minutes.
4. Add dumplings and sorrel.
5. Cook and dumplings until fully cooked.

Soup with dumplings and cheese

It has an extremely refined taste with dumplings. You can use soft cream cheese, hard cheese or processed cheese. The overall set of components is incredibly organically complemented by fresh, dried or canned mushrooms. The remaining ingredients are used as usual - potatoes, onions, carrots.

Ingredients:

• potatoes - 4 pcs.;
• mushrooms - 150 g;
• processed cheese - 1 pc.;
• onions and carrots - 1 pc.;
• dumplings - 300 g;
• salt and pepper.

Cooking

1. Cut vegetables and mushrooms, grate cheese.
2. Boil water, add vegetables and mushrooms.
3. Cook until done. Add cheese and salt and pepper.
4. Throw in the dumplings. Boil soup for 15 minutes.

Soup with dumplings and rice

Housewives who do not have enough time to cook can make a quick soup with dumplings, which includes rice. The first dish is hearty and tasty. However, an extremely important point that must be taken into account when cooking is for the rice to boil well, but not to overcook the dumplings.

Ingredients:

• potatoes - 600 g;
• carrots and onions - 1 pc.;
• rice - 100 g;
• salt, spices;
• dumplings - 300 g.

Cooking

1. Chop vegetables.
2. Cover potatoes with water and cook until half cooked. Fry onions with carrots.
3. Add washed rice to potatoes.
4. Salt and pepper the soup.
5. Once the rice is cooked, add the dumplings.
6. Bring the soup on the broth from dumplings to a boil and cook for another 10 minutes, add the frying at the end.

Chinese soup with dumplings and soy sauce

One of the most extraordinary recipes is Chinese soup with soy sauce. The advantage of the dish lies in its prompt preparation and a small amount of ingredients. You can decorate it with dill and parsley, giving not only an attractive appearance, but also fresh notes.

Ingredients:

• dumplings - 300 g;
• soy sauce - 2 tbsp. l.;
• broth - 2 l;
• green onion.

Cooking

1. Boil the broth, add dumplings. Cook them until done.
2. Pour in soy sauce.
3. Bring a delicious soup with dumplings to a boil and add chopped onion rings.

How to cook soup with dumplings in a slow cooker?

Busy housewives can greatly simplify the cooking process if they do. Only the time spent on cooking will be slightly increased by using the modes of the household appliance. The dish will turn out more satisfying if you add a handful of any noodles to it. Dumplings can not be defrosted before adding to the broth.

Are there any dumplings left in the freezer? From them you can cook a tasty and satisfying first course that will feed all your household members. Soup with dumplings belongs not only to Russian cuisine. Its recipes are common in Azerbaijan, Uzbekistan and even in Italy, as well as in China. Let's consider the best of them.

Cooking tips:

• To make the dish rich and satisfying, the ratio of dough and minced meat in dumplings should be equal.
• For soup, choose small dumplings. Then the dish will be more beautiful and appetizing.
• This first course is served with sour cream, ketchup, mustard and various sauces.
• The soup will be flavored with parsley and dill, as well as bay leaves, which should be added at the end of the cooking process and then removed.
• To prevent dumplings from overcooking, add them to the soup last.

This soup will help you out when you need to quickly cook a delicious and hearty dinner. Dumplings perfectly harmonize in taste with different vegetables, so feel free to add them to the dish.

Compound:

• 200 g dumplings;
• 1 tomato;
• 2 potatoes;
• 3 liters of filtered water;
• salt;
• a blend of spices;
• 2 leaves of laurel;
• ground pepper;
• greenery;
• 2 tbsp. l. vegetable oil.

Attention! Soup with dumplings is cooked in small portions. The fact is that when heated, the dish loses its taste and appetizing appearance.

Cooking:

On a note! This soup will be even tastier if served with sour cream. And greens can be put on plates before serving.

Cook soup with mushroom notes in a slow cooker

Try this potato dumpling soup recipe. His secret lies in the addition of mushrooms. They will give the dish a touch of piquancy and a unique aroma. A multicooker will greatly facilitate the culinary process.

Compound:

• 0.2 kg dumplings;
• 3 potatoes;
• 0.3 kg of champignons;
• carrot;
• salt;
• refined vegetable oil;
• ground pepper;
• 2 liters of filtered water;
• greenery.

Cooking:

1. We clean the onion with carrots and chop. It is better to grate carrots.
2. Add vegetable oil to the multibowl and lay out the prepared vegetables.
3. We set the option "Frying" and pass the vegetables for 7-8 minutes, stirring.
4. In the meantime, clean and wash the mushrooms, cut them.
5. Put the mushrooms to the vegetables, fry in the same program for five to six minutes.
6. Peel the potatoes, rinse and cut into small cubes.
7. Pour filtered water into the multi-bowl and spread the potatoes.
8. We introduce salt and ground pepper, you can add any spices.
9. We set the option "Soups" and cook the dish for fifty minutes.
10. Then put the dumplings into the soup. Cook it for another ten minutes.
11. A couple of minutes before the dish is ready, add chopped greens.
12. We insist the finished soup for fifteen minutes and serve.

Italian first course

And this soup belongs to Italian cuisine. It is cooked with the addition of canned tomatoes and fragrant spices in chicken broth. It can also be cooked in vegetable broth.

On a note! To make the soup sparkle with bright beautiful notes, use multi-colored dumplings.

Compound:

• 1 st. l. olive oils;
• 2-3 cloves of garlic;
• ½ part of the onion;
• 0.5 tsp oregano;
• 1.5 liters of chicken broth;
• 250 g dumplings;
• salt;
• 450 g of canned tomatoes;
• ground pepper;
• 0.7 kg of fresh spinach;
• to taste Parmesan cheese.

Cooking:

Soup with dumplings has many cooking options. The Uzbek recipe is different in that dumplings need to be sculpted on their own. Purchased blanks will not work. And still need to cook noodles. But trust me, this dish is worth your time and effort.

Ingredients for dumplings and noodles:

• 0.4 kg of minced lamb and beef;
• 1.5 st. filtered water;
• salt;
• ground pepper;
• 2 tbsp. sifted flour;
• egg.

Ingredients for the broth:

• onions - 2 pcs.;
• 3 tomatoes;
• 3 liters of filtered water;
• salt;
• 70 ml of refined vegetable oil;
• a blend of spices.

Cooking:

1. Let's start with the preparation of the main ingredient of the soup - dumplings. Sift the flour a couple of times into a deep container. Add salt and stir.
2. In the flour, make a small hole and introduce an egg into it, as well as 1 tbsp. warm filtered water.
3. Knead the base for dumplings. We need elastic and soft dough.
4. Wrap it in cling film and leave for half an hour.
5. Peel the onion and pass through a meat grinder.
6. Mix onion with minced meat, add 0.5 tbsp. filtered water, spices and salt. Knead it until smooth.
7. Divide the dough into two equal parts.
8. From one part we will cook noodles. Roll it into a thin layer and sprinkle with flour.
9. Roll the layer into a roll and chop thin noodles.
10. Then we sort the noodles with our hands so that they do not stick together. Let's leave the noodles to dry.
11. Roll out the rest of the dough into a thin layer.
12. Cut it into squares with a side of 5 cm.
13. In the middle of each blank, lay out the minced meat and fasten the opposite corners in pairs.
14. It remains to cook the broth. We clean and chop the onion. Saute it in vegetable oil until it turns golden.
15. Wash the tomatoes and chop them into cubes, add to the onion.
16. Salt vegetables, season with spices and pepper. Simmer for seven minutes and add 3 liters of filtered water.
17. When the liquid boils, add dumplings.
18. As soon as the dumplings rise to the surface, introduce the noodles.
19. We cook for ten minutes.
20. Sprinkle the finished dish with herbs and season with sour cream.

Chuchvara is a very tasty dish. The chuchvara recipe is very easy to prepare. For a visitor, the name of the Chuchvara dish is not only little known, but also not entirely clear. And these are just dumplings, but what kind? Chuchvara is a dish of Uzbek cuisine, and unlike the well-known Russian dumplings, it has several important features. Firstly, they are smaller and have a slightly different shape, and secondly, the filling for chuchvara is not minced pork, but minced meat, in the original it is lamb. How to cook Uzbek chuchvars and what should be taken into account, we will analyze in detail today.

Chuchvara - how to cook a recipe

The process of preparing the Uzbek recipe for chuchvar differs from the usual Russian dumplings. Moreover, there are several ways to prepare this delicious and original dish, each of which has a special taste. And yet, it is considered the smaller the chuchvara, the higher the respect of the owner for the guest.

Many housewives argue about the question - should I add an egg to the dough? Here opinions are divided. If some believe that the egg in the dough will spoil its taste, then others will certainly add it to the composition. How to do it right is up to each of you, depending on your taste preferences. But in fact, the dough with an egg will turn out to be more tender. Most likely, this gives the dish a special taste. In addition, the dough for chuchvara is prepared either with water or sour milk. Finely chopped herbs and peppers can be added to it.

Chuchvara recipe with photo

Ingredients:

• broth (meat or bone) - 3 liters;
• beef or lamb - 0.5 kg;
• Onions - 3 pieces;
• Salt, pepper - to taste;
• Low-fat kefir - 1 cup.
• Flour - 3 cups;
• Allspice peas - 10 pcs.
• Laurel leaf - 2 pcs.
• Fresh dill.
• Sour cream or kefir for serving.

Recipe technology.

If you decide to cook a dish of Uzbek cuisine, then you need not only stock up on the right products, but also patience. The process itself is somewhat longer than for ordinary Russian dumplings. Are we getting to work?

1. First you need to properly knead the dough for the chuchvara recipe. By the way, if you have a good recipe for making dough for dumplings, then you can use it in this case too. But if you want to taste the taste of real Uzbek dumplings, then follow our recommendations.

• Heat a glass of kefir to room temperature. If you do not have yogurt on hand, you can use plain water. Mix kefir with flour and add a pinch of salt. For the recipe - knead a dense and soft dough and roll it into a ball. Place in a bowl and cover with cling film. Set it aside for half an hour so that all the ingredients can get to know each other well.

• Now let's start preparing the filling.. To do this, rinse the piece of meat under water and dry it with a towel. Cut the meat into strips and then into small cubes. Peel the onion and cut it into cubes too. Mix both ingredients, salt and pepper to taste. If you get a fairly steep stuffing, then you can add a little cold mineral water.

1. Let's roll out the dough. We separate one third of the ball from the ball and roll it with a rolling pin into a thin layer. With a sharp knife, cut the dough into squares with a side of 3 cm. Gather the scraps of dough, roll them into a ball and send them to the rest of the dough.

• Now for each cube lay out a teaspoon of minced meat. Connect the opposite ends of the square and pinch the edges. You should get a triangle, the two ends of which you need to connect at this stage.

• Fold the finished semi-finished products on a clean kitchen towel sprinkled with flour. You can freeze some of them and cook some of them.
• Cooking a broth recipe for chuchvara, cut vegetables as in the photo and fry. Strain the chuchvara broth, heat it up and add bay leaf and allspice

.

After they float to the top, cook for another 5 minutes at a quiet boil. Remember, the chuchvara should float freely in the broth. Therefore, at one time you should not send a lot of pieces to the pan.

So, the chuchvara was cooked. It remains only to bring them to the table. We pour the broth along with chuchvara on beautiful plates. Add sour cream or kefir and finely chopped fresh dill to each plate.

If you used the broth on meat, then before pouring the dish into plates, cut the meat into pieces. In this case, you will get a thick and rich Uzbek soup.

Chuchvara - what products are needed

Depending on the chosen method, beef or pork, tail fat, finely chopped greens, etc. are selected as fillings. As you can see, the variety of cooking chuchvara is quite wide. And this is just one dish in the national Uzbek cuisine. But in any case, greens, sour milk or sour cream are always served with cooked chuchvara.

Chuchvara - recipe number 2

To prepare this type of chuchvara, you will need to prepare the following ingredients.
For test:

Flour - 530 g.
Water - 200 ml.
Salt and ground pepper.

For filling:

Beef - 300 g.
Green onions - 100 g.
Water - 80 ml.
Salt and ground pepper - to taste.

For frying:

tomatoes - 4 pcs.
onion - 1 pc.
carrots - 2 pcs.

1. Cooking technology: Finely chop the washed and dried piece of beef. Cut the green onion, send to the minced meat, salt and pepper. Stir the minced meat and add cold water to it.

2. Now we knead the dough from flour, salt and water and, having rolled it into a ball, set it aside for 50 minutes. Then you need to roll out the dough into a thin layer, and cut into small squares. Put the prepared minced meat in the middle of the square with a teaspoon and pinch the edges.

3. Boil the chuchvars in the broth, previously seasoned with fried onions, carrots and tomatoes.

4. Serve chuchvars prepared according to this recipe with sauce.

Chuchvara - recipe number 3

To prepare another chuchvara recipe, prepare the following products.
For test:

• Flour - 0.5 kg.
• Salt - 1 tsp
• Water - 0.5 cups
• Egg - optional.

For minced meat:

• Beef and lamb meat - 50/50
• Onions - 5 heads.
• Salt and pepper - to taste
• Fat tail fat - optional.

For the broth:

• Meat on the bones - 400 g.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Tomato paste or tomato - 1 pc.

1. Recipe technology. Knead a stiff and elastic dough, roll it into a ball and cover with a towel - let the dough rest for at least 20 minutes.
2. While our dough is resting, we need to prepare the broth and minced meat. First, fry the meat on the bones in a pan. Cut the onion and carrot into cubes and send to the pan. At the end, add tomato paste or grated tomato.
3. Boil water in a separate saucepan and add the finished frying. Salt and pepper to taste and continue to cook until the meat is ready. If desired, you can add parsley and dill.
4. Cooking minced meat. Grind the meat and onion with a sharp knife. Mix, salt and pepper. Add crushed cumin in a mortar.
5. We take up the modeling of chuchvara. We roll out a thin layer and cut it into small rhombuses - the smaller the rhombuses are, the more valuable the dish will turn out. Put the minced meat in the middle of the rhombuses and connect two opposite corners. We pinch all the seams to make a scarf. After that, we will connect the two lower corners of the scarf and get a beautiful shape with a triangular cap.
6. Cooking. We cook chuchvara in broth like ordinary dumplings for about 15 minutes. When they are already cooked, you can take them out of the broth with a slotted spoon and put them in a roasting pan. In this case, your broth will remain transparent, and the chuchvara will take on a colorful look.

Serve a dish of Uzbek cuisine to the table and get ready to receive compliments from your guests.

First courses must appear regularly on the family menu. If the hostess does not have time to pore at the stove over borscht or hodgepodge, then you should pay attention to simpler recipes. For example, for a quick soup with dumplings.

Composition of products: 15-17 pcs. dumplings, 2 potatoes, carrots, salt, 770 ml of purified water, turnip, 3-5 peas of allspice, bay leaf. How to cook soup with dumplings quickly and simply is described below.

1. Potato cubes are poured into the water. Roasting from onions and carrots, allspice, bay leaf is also sent there.
2. When the potatoes are half softened, dumplings are laid out to it. Next, the broth is salted.
3. After the dumplings float, the bay leaf is removed from the pan, the pepper and the soup is cooked for another 6-7 minutes.

Served with sour cream or mayonnaise.

With mushrooms

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

1. Dried mushrooms are poured with warm water and left for 2-3 hours. Then they are washed and sent to cook for 12-14 minutes. Water is drained from the mushrooms, new water is added.
2. The chicken goes into the pot. Products are cooked until ready.
3. The finished broth is filtered, after which mushrooms and chopped chicken meat 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 emerge, the dish is boiled for a couple more minutes and you can turn off the fire.

Cheese soup with dumplings

Ingredients: 2 packs of processed cheese, 4 potatoes, 8-10 pcs. large dumplings, carrots, salt, turnip onions, favorite seasonings.

1. The cheese is cut into pieces and dissolved in boiling salt water. Straws of potatoes, seasonings are added there.
2. When the potatoes are almost completely softened, the frying of the remaining vegetables is laid out to it.
3. The dumplings are sent to the pan last. As soon as they float, you can pour the soup into bowls.

Delicious served with homemade sour cream and fresh herbs.

Delicious tomato soup recipe

Ingredients: 260 g of a sea cocktail, a pound 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. Roasting is poured with tomato juice diluted with water. The mass is salted.
2. Dumplings and a sea cocktail are laid out in a saucepan. After boiling, the dish is cooked for 10-12 minutes.
3. At the end, crushed garlic is sent 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-class flour, 2 eggs, a glass of purified water, 370 g of minced meat, salt, spices.

1. Flour is sifted directly onto the table. In the resulting slide, a hole is made into which raw eggs and water with salt dissolved in it are poured. The dough is kneaded and left for half an hour.
2. Minced meat is salted, flavored with spices.
3. The dough is divided into 4 pieces, each of which is rolled into a circle. Minced meat is distributed on top and the workpiece is rolled up. Then each of them is cut into pieces, sprinkled with flour and put in the freezer for a while.
4. Potato bars and onion-carrot fry are sent to a pot of boiling water or broth. The base for the soup is salted.
5. When the potatoes are cooked, you can add frozen lazy dumplings.

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, seasoning for soup.

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

Optionally, you can add a handful of gossamer vermicelli to the treat to make it more satisfying.

Grandma's soup

Ingredients: 330 g of frozen dumplings, turnip, 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 appearance of the first bubbles, all randomly chopped vegetables are sent into the liquid. Onions and carrots, if desired, are pre-fried in butter.
3. When the potatoes are ready, frozen dumplings are laid out in the pan and salt is added. You can use colored peppers.

Grandma's soup with dumplings is cooked until the latter are ready. Served with lots of chopped greens.

In pots in the oven

Ingredients: 1 liter of meat broth, 1 tbsp. l. butter and the same amount of ketchup, 280 g of frozen dumplings, salt, potatoes, 3 tbsp. l. sour cream, half an onion.

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

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

Chuchvara - soup with dumplings in Uzbek

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

1. From the bones, 2 onions, all tomatoes, peppers and coriander seeds, the broth is cooked. Products are poured into 4 liters of purified water. The broth will cook for about 3 hours. Next, the liquid is filtered, and the thick is thrown away.
2. Sifted flour is combined with an egg, 1 tsp. salt and 2/3 tbsp. boiling water. A homogeneous dough is kneaded.
3. In the film, it is sent to coolness 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. Salt is added to taste and the remaining spices.
5. Dumplings are molded from dough and filling. They are boiled until tender in the previously prepared broth and served to the table along with the liquid.