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Cooking Time
1 h. 30 min.
Serves
6
Difficulty
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About This Recipe
Delicious, rich, appetizing, and very aromatic! Mampar soup Uzbek style is not as difficult to prepare as it might seem. Thanks to its rich composition of vegetables, meat, and small wheat dumplings, it turns out thick and hearty. The presence of colorful vegetables and greens adds brightness and vibrancy to the dish.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 9
Serves:
Beef - fillet (steak) - 400 g
Eggs - to taste
Salt - to taste
Flour - to taste
Potato - to taste
tomato paste - to taste
Garlic - to taste
Pepper red - to taste
Onion - to taste
Nutrition Facts
Serves:
🥓
Fat
76г
🍚
Carbohydrates
147г
🥩
Protein
112г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
How to cook Mampar soup in Uzbek? Very easy! First, prepare the necessary ingredients for the test.
Step 2
In a bowl, combine sifted flour, clean drinking water, egg and salt. Knead a sticky dough. It is necessary to knead for a long time, achieving complete homogeneity.
Step 3
Wrap the dough in cling film or a cellophane bag and leave for 30 minutes.
Step 4
Now prepare the main ingredients for the soup. You can replace the beef with lamb or chicken. Choose a part of the carcass to your taste. You can take any vegetable oil. I have a sunflower.
Step 5
Wash the beef, dry it and cut it into small cubes with a side of about 1 cm.
Step 6
Peel the potatoes and cut them into small cubes.
Step 7
Peel the carrot and cut it into small cubes.
Step 8
Peel the bell pepper from the seeds and stem and cut into small cubes.
Step 9
Peel the onion and cut it into small cubes.
Step 10
Peel the garlic and finely chop it with a knife.
Step 11
Heat the oil in a cauldron over medium heat. Put the beef and fry, stirring, until a light brown crust.
Step 12
Add carrots, onions and garlic. Fry, stirring, for 3-4 minutes.
Step 13
Place bell pepper and tomato paste in the cauldron. Fry, stirring, for 3-4 minutes.
Step 14
Add potatoes. Salt, pepper and mix everything. Fry for another 3 minutes.
Step 15
Add cold drinking water to the vegetables in the cauldron. Bring the soup to a boil. Cook over medium heat, skimming the foam, for about 30 minutes.
Step 16
While the soup is cooking, roll out the dough into a thin cake 2-3 mm thick. Cut the dough into 1×1 cm squares.
Step 17
Lightly sprinkle the resulting squares with flour so that they do not stick together.
Step 18
Before adding to the soup, put the pieces of dough in a sieve and sift the excess flour. In some large hypermarkets, you can find ready-made mampara dough.
Step 19
Then, in parts, pour the dough into the cauldron to the vegetables. Cook the soup, stirring, for another 5 minutes. As it cooks, pieces of dough will float to the surface. When all the dough floats, you can turn off the heat.
Step 20
Pour the finished Mampar soup on plates, adding chopped cilantro and dill to each. Bon Appetit!
Enjoy your meal!
Follow the instructions step by step