Dushbara soup

Name: Dushbara soup
Total time: 2 h
Yield: 4
Ingredients: 1 to taste Meat bones; 2 L Water; 5 Allspice; 3 Bay leaf; to taste Salt; 150 g Mutton; to taste Ground black pepper; 1 Onion; to taste Salt; 140 g Wheat flour; 1 Chicken eggs; 2 tablespoon Water; to taste Salt; 1 g Parsley; to taste Mint

A delicious soup with a rich, aromatic broth originally from Azerbaijan. We all know what dumplings are, but we don’t know what dushbara soup is, so this soup with very small dumplings called “dyushbarya”, in order to stick them you need to have a lot of patience and a desire to diversify your cookbook with a new delicious soup. It is believed that a good housewife in Azerbaijan should be able to prepare such small “dushbaryats” that can fit about 10 in a tablespoon, I certainly don’t have 10, but I can do about 5)) If you are tired of ordinary soups, I advise you to try making this one. In addition to the main ingredients of the recipe, you can add your favorite Caucasian seasonings to the broth - after all, even in the historical homeland of this soup, each family has its own secret of a delicious broth.

108

11912

Luna Garcia

Author of the recipe

Calories

222Kcal

Protein

12gram

Fat

6gram

Carbs

25gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

1to taste

2L

5

3

to taste

150g

to taste

1

to taste

140g

1

2tablespoon

to taste

1g

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Let's prepare the ingredients
STEP 2
Prepare the broth. Add a seed, bay leaf, and allspice to the water. Cook for at least 1 hour. Strain the finished broth, remove the bones and seasonings.
STEP 3
We mince the meat and add onion, pepper, and salt.
STEP 4
Take flour, egg, water and salt and knead the dough.
STEP 5
You can divide the dough into 2 parts for ease of use. Roll out a layer approximately 1 mm thick
STEP 6
Cut into 3x3 squares
STEP 7
Place filling (1/3) tsp into a square
STEP 8
Wrap using the glued triangle method
STEP 9
this makes a “dushbarenok”
STEP 10
We send “dyushbarat” into the boiling broth
STEP 11
When they float up, the soup is ready, we treat our relatives
STEP 12
Add dried mint and parsley to a plate. Bon appetit

Comments on the recipe

Eleno4ka

11.11.2023

4.7

I'm preparing Dushbara soup. I had already cooked the broth, and I also had minced meat (beef and chicken). I kneaded the dough. It turned out quite tight, even after resting for an hour. But it rolled out until translucent and showed excellent results during cooking. Honestly, I only made one small portion of the tiny dumplings, for myself)))) I just treated my relatives to soup with small dumplings))) Of course, it’s very tasty, the tiny dumplings even have a different taste from the larger dumplings, although the dough and minced meat are the same and the same ones. I admire the patience and skill of Azerbaijani women who prepare this soup for the whole family! Thank you, Juliana for the recipe!

Kate

11.11.2023

4.7

Good way!!! Thank you Instead, a video for clarity.

Fatima A

11.11.2023

4.5

before serving, you can add a little garlic to the broth, a completely different taste

Ira

11.11.2023

4.8

Juliana, what a great soup! But playing with tiny dumplings like that is a waste of a day off! And I really love cooking. What won’t you do for a new taste! I’ll roll up my sleeves and slap on some delicious treats! And for 10 to fit in a spoon, what size should the squares be? Thank you very much for the recipe!!!