ChuchvaraBeef Dumpling Soup
Small Uzbek beef dumplings served in a seasoned broth with vegetables. Chuchvara may also be served with yogurt or sauce rather than soup.
Prep
50m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 400gAll-Purpose Flour
- 1pcsEgg (lightly beaten)
- 5gSalt
- 180mlWater
Filling
- 350gGround Beef
- 150gOnion (finely chopped)
- 3gCumin Seeds (lightly crushed)
- 2gBlack Pepper (coarsely ground)
- 6gSalt
Broth
- 1.5lBeef Stock
- 200gTomato (finely chopped)
- 8gGarlic (finely chopped)
- 20mlSunflower Oil
- 1pcsBay Leaf
Serving
- 160gSour Cream
- 10gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt, then add the egg and the water. Knead until smooth and let it rest.
- 02
Combine the ground beef, onion, cumin seeds, black pepper, and the salt.
- 03
Roll the dough very thin, cut it into small squares, place a little filling on each square, and seal into tiny dumplings.
- 04
Heat the sunflower oil in a pot over medium heat. Add the garlic and cook briefly, then add the tomato and cook until softened.
- 05
Pour in the beef stock, add the bay leaf, and bring to a gentle simmer.
- 06
Simmer until the dumpling wrappers are tender and the ground beef filling reaches 71°C (160°F).
- 07
Ladle the soup into bowls and finish with sour cream and fresh coriander.
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