I propose to replenish the piggy bank of favorite recipes - Uzbek soup with dumplings. Unlike the usual options, the dough is kneaded thick here. It should be rolled out and cut into small pieces. There should be no difficulties in the process. Everything is simple, and most importantly delicious!
Ingredients
- Onion - 1 piece
- Tomato paste - 3 tbsp.l.
- Black Pepper - 5 peas
- Bay leaf - 1 piece
- Chicken fat - 50 g
- Salt - to taste
- Cilantro (for submission) – 5 twigs
- Meat broth - 2,5 l
- Chicken eggs - 1 piece
- Flour - 250 g
- Ground black pepper - to taste
- Salt - 0,5 tsp.
- Water - 50 ml
Step-by-step cooking recipe
Cut the chicken fat, pour it into a frying pan and heat for 5-7 minutes.
Peel the onion from the husk and cut into small pieces.
Pour the onion into a frying pan with fat and fry until golden brown.
Add tomato paste, 200 ml of meat broth and simmer for 10 minutes.
In a separate bowl, mix the egg, flour, salt and ground black pepper.
Pour in warm water and knead the dough. The density should be the same as for bread.
Roll out the cake 2-3 mm thick and cut into small lozenges.
Blind each piece of dough with opposite edges, first in one direction, and then in the other.
Boil the broth, add bay leaf, black pepper peas and roast. Boil for 10 minutes.
Pour all the dumplings into the soup one piece at a time, stir and cook for 7 minutes after boiling.
Add salt, turn off and insist under the lid for 10-15 minutes.
When serving, add a little fresh cilantro to the plate.
