Soup with Dumplings in Uzbek Style Recipe
Warming, thick, delicious and satisfying Asian-style soup: spicy, aromatic, spicy-spicy. Depending on the amount of dumplings added, it can be either the first course or the second. A very worthy application for your favorite dumplings!
Servings 6
Cook Time 35 minutes
Ingredients
- 450 gram Dumplings with meat
- 2 liters Water or broth
- 3 pieces Onions
- 2 pieces Carrot
- 2 pieces Bulgarian pepper
- 6 cloves Garlic
- 4 pieces Tomatoes
- 1 piece Chili pepper
- 3 tablespoons Vegetable oil
- 3 teaspoons Seasoning cumin, coriander, sweet paprika
- 2 pieces Bay leaf
- 1 tablespoon Salt
- 15 gram Greens parsley, coriander, green onion
Instructions
- Source material. I was cooking half a serving.
- Cut onion, carrot, pepper into cubes, garlic into slices.
- Peel the tomatoes and cut them into slices.
- Heat a frying pan with vegetable oil, add the onion and fry, stirring, on low heat for 5 minutes.
- Add garlic and fry for another 1 minute; add carrots and sweet peppers, fry for 1 minute, add tomatoes, cover the pan with a lid and simmer the vegetables for 5 minutes.
- Pour the spices and salt into the pan, put the bay leaf, pour in water or broth, bring to a boil and cook, covered with a lid, over low heat 10 minutes.
- Add the chili pepper, cut into thin rings, add the dumplings, stir and cook without a lid for 10 minutes. I have a teaspoon of hot pepper paste instead of fresh chili.
- Remove the soup from the stove, cover with a lid and let it brew for 5 minutes. Sprinkle with herbs and serve.
- Bon appetit.