The word "chuchvara" sounds incomprehensible and exotic. In fact, chuchvara is a delicious dish, which is a variant of Russian dumplings prepared in a special way, and has several important distinctive features. Uzbek dumplings are at least famous dish than the famous pilaf. But if pilaf is cooked on holidays, then the chuchvara recipe is used for preparing everyday food.

Chuchvara - types and features of cooking

Uzbek traditions do not tolerate waste, therefore local culinary experts prefer to use instead of expensive products available ingredients paying attention to handmade technology. Unlike Russian dumplings, chuchvara has a different shape: to prepare Uzbek dumplings, the dough is rolled into one large layer, and then cut into 4x4 cm squares, so they are smaller in size.

Since pork is not eaten in Muslim countries, Uzbek dumplings are made from lamb or beef, and the minced meat is never ground, but finely chopped with a knife. The cooking method deserves special attention. According to the recipe, chuchvara is not cooked in plain water, but in broth. Depending on the cooking method, there are:

• barak-chuchvara - dumplings cooked in broth with fried meat, herbs and vegetables;
• ugra-chuchvara - a broth with meatballs and noodles made from the same dough as the main product is used for cooking;
• kovurma-chuchvara - cooked without broth by frying in oil until golden brown.

Products for cooking chuchvara

In the recipe for Uzbek chuchvara, the main ingredients are unleavened dough and minced meat. To prepare the dough, you will need water, flour, salt and an egg. To make the dish tasty, it is better to use flour from hard varieties wheat, but if it was not there, you can make the dough from regular flour by increasing the number of eggs used. Add 3-4 eggs and flour to a glass of cold water, as much as is needed to get a tight dough.

Anyone who has decided to cook a real chuchvara needs to stock up on a piece of lamb pulp and fat tail fat. You can make a combined minced lamb and beef. V Uzbek cuisine for cooking chuchvara, at least 700 g of onion and 100 g of fat tail fat per 1 kg of minced meat are put into the recipe. In addition to onions, spices are compulsory: coriander, basil, black pepper, cumin, salt. Add mint if desired.

How to cook chuchvara (recipe step by step)

Preparation of dumplings begins by kneading the dough:

• Eggs need to be broken into a bowl with a glass of water, mix and gradually add flour until the dough is so hard that the pieces do not stick together into one mass. After that, the dough must be wrapped in cling film and put in the refrigerator for 40-60 minutes to make it more plastic.
• While the dough is cooled in the refrigerator, mince is cooked. In the recipe for chuchvara dumplings, meat and fat tail fat are finely chopped with a knife. In rare cases, it is allowed to roll the meat in a meat grinder with a large grill. The onion is chopped in a blender or in a meat grinder and added to the minced meat. Putting spices to taste, the minced meat should be mixed well.

• The dough is taken out of the refrigerator, thoroughly kneaded again, then rolled into a large thin sheet and cut into squares no more than 4x4 cm in size. The smaller the squares, the tastier the dumplings will be.

How to make Uzbek dumplings?

Since the chuchwara recipe uses a tough dough, it is difficult to roll it out. Therefore, a piece can be divided in half and rolled out one half, leaving the other under a film or a clean towel so that the dough does not dry out. When rolling, you need to try to make the layer thin. The optimum sheet thickness is about 3 mm. A teaspoon of minced meat is placed in the center of each square, the square is folded so that a triangle is formed, and the edges are pinched.

For clarity, you can focus on the recipe for chuchvara with a photo. Next, the base of the resulting triangle is wrapped around the finger and the ears are connected to each other. It turns out a small dumpling, similar to a triangular cap with a sharp corner and a hole in the middle. When sculpting dumplings, it should be borne in mind that the rolled dough dries quickly, so you need to hurry, otherwise the edges of the dough will not stick well together. Uzbek dumplings are cooked in broth with vegetables.

How to prepare broth for chuchwara?

To prepare broth for chuchvara according to the recipe, you will need:

• lamb and beef with bone - 0.5 kg each;
• onions - 5 heads;
• tomatoes - 3-4 pcs.;
• garlic - 5-6 cloves;
• parsley, basil, dill;
• black pepper to taste;
• a pinch of salt.

The meat is poured with water and the pan is put on fire. When the first froth appears, remove it and add two quartered onions, halved tomatoes, peeled cloves of garlic and herbs. The broth is left to simmer over low heat. After two hours, the pan is removed from the stove, the meat is removed, and the finished broth is filtered through a sieve into another dish. Boiled vegetables are not needed, they can be thrown away, and the meat is cut into pieces and returned to the broth.

Put the saucepan on the stove again, boil the broth and season with the remaining onions and herbs. Prepared Uzbek dumplings are thrown into a saucepan and cooked until cooked 5 minutes after they float.

How to cook soup with Uzbek dumplings?

The recipe for the soup with chuchvara includes a vegetable sauce made from carrots, onions, bell peppers, potatoes and other vegetables fried in vegetable oil. The sauce must include tomatoes, if they are absent, put tomato paste... For cooking vegetable sauce you need 50 ml of olive or linseed oil, 3-4 medium sized tomatoes, one large onion, carrots, one tablespoon each of chopped dill, cilantro and parsley, pepper and salt.

For the sauce, onions and carrots are peeled and cut into small cubes. Peel off tomatoes and grate or chop finely. The sauce is prepared in a heavy-bottomed saucepan. First, the onions are fried, then the carrots are added and fried for another 5-6 minutes, after which they put the tomatoes and season the vegetable mass with salt and pepper. When the juice has evaporated, the meat broth is poured into the vegetables and boiled for 10 minutes. Then chuchvara is dipped in boiling soup and boiled for 5 minutes after the dumplings float. When serving, finely chopped greens are poured into a plate and seasoned with sour cream.

Fried chuchvara

Those who have not tried kovurma-chuchvara should definitely try fried dumplings. They are preparing for classic recipe chuchvars, the composition of the ingredients and the method of preparing the dough and minced meat practically do not change, except that finely chopped greens are added to the minced meat, and then they are pre-fried. Chuchvara is sculpted after the minced meat has cooled down, fried in large quantities vegetable oil in a deep fryer or cauldron until golden brown.

Then the dumplings are laid out on a paper towel to absorb excess fat. Serve hot fried chuchvara with a glass of broth, yogurt or kefir, seasoned with fresh herbs. Uzbek dumplings prepared in this way are very similar to small pasties, they repeat the taste juicy meat and the scent of greenery. The dish is very satisfying and is prepared mainly for religious holidays as a treat.

How to serve Uzbek dumplings?

Regardless of how the dumplings were prepared, chuchvara is served in special deep bowls - kise. When serving barrak-chuchvara, finely chopped greens are placed on the bottom of the plate, then a portion of dumplings (12-15 pieces), everything is poured with the broth in which they were cooked. The dish is seasoned with unsweetened yogurt, sour cream or sour milk... To ugra-chuchvara and fried dumplings sour cream, yogurt or katyk are served in a separate gravy boat.

The Uzbek chuchvara will appeal to all lovers of dumplings and is perfect for a treat. Vegetable sauce can easily turn an everyday meal into a festive meal. The hostess will only have to serve the chuchvara to the table and receive praise from the guests.

We will present in the materials of this article. We will also tell you about what is remarkable about such a dinner and what people it belongs to.

basic information

Chuchwara (the recipe will be discussed below) is a dish that belongs to Central Asian cuisine. It is served to the table in the form of boiled products sculpted from unleavened dough that have meat filling. The analogue of this dinner in Russian cuisine is dumplings, however, in contrast to them, the chuchvara is much smaller.

Main products

What is chuchvara made of? The recipe for this dish uses the same ingredients as for the dumplings. However, for cooking meat filling Asians never use pork. The ideal product for such a dish is beef pulp, which is not passed through a meat grinder, but is chopped very finely with a knife.

In addition to meat, chopped onions and a little caraway are often added to chuchvara.

Another difference between the lunch in question and the Russian one is that it is almost always served at the table along with broth. Therefore, chuchvara soup, the recipe of which is known to few, is very often presented to guests as a first course.

Seasonings for such a dinner are finely chopped herbs, table vinegar, various tomato sauces, paprika, and so on.

Chuchvara: recipe with photo, step by step

Despite the seeming complexity, the lunch in question is prepared quite easily. The main thing is to comply with all the requirements of the recipe and use only high-quality products.

So how is chuchwara done? The recipe for this dish requires the use of following products for unleavened dough:

• water at room temperature - about 200 ml;
• wheat flour (you can coarsely grind it) - about 4 glasses (add at your discretion);
• large chicken eggs - 2 pcs.;
• table salt - apply according to your taste.

Kneading the base

How should chuchwara soup be cooked correctly? The recipe with a photo is provided to the attention of the reader in the article. This dish requires careful kneading. For this wheat flour sifted through a sieve and spread in a heap on a flat surface. Having made a small depression in it, large chicken eggs and add water.

After adding salt to the ingredients, mix them gently and gradually get a smooth, cool dough. After that, it is placed in and left at room temperature for 30-35 minutes.

Meat filling products

As mentioned above, the Uzbek chuchvara recipe provides for the use of only beef meat... Pork is not used for such a dish.

So, in order to make a delicious Asian lunch on our own, we need:

• fresh - about 700 g;
• garlic - 2 medium cloves;
• the pulp of fatty lamb - about 500 g (if the meat turned out to be lean, then you can additionally use about 100 g of fat tail);
• fresh onions - 2 medium heads;
• various spices, including freshly ground black pepper, coriander and salt - apply according to your personal taste.

Meat filling preparation process

It is quite simple to prepare the filling for chuchvara. In this case, you should not use a traditional meat grinder. Beef tenderloin and fatty lamb pulp are best chopped using special culinary axes. However, before doing this, the products mentioned should be carefully processed. To do this, the meat is thoroughly washed under warm water, after which all inedible films and veins are removed.

Once the ingredients have been prepared, they are laid out on a thick wooden cutting board and chopped vigorously. If it seems to you that the meat does not contain very much fat, then you can additionally add a fat tail to it. By the way, together with the heads onions and chopped with cloves of garlic in the same way.

After the main components are very finely chopped, they are combined in one container, salted to taste, and coriander and freshly ground black pepper are added. In this composition, all the ingredients are actively mixed with hands until a homogeneous and very aromatic minced meat is formed.

Formation of products

How is chuchvara molded correctly? The recipe for this dish does not require separate rolling of dough pieces. The fresh base is rolled into one large sheet with a thickness of 2-3 mm, after which it is cut into squares with a side of 3-4 cm.

After the dough is prepared, a small lump of meat filling is spread on each piece. Next, the base is bent and a kind of triangle is molded from it. In the future, its edges are tightly connected according to the principle of making dumplings.

To prevent the formed semi-finished products from sticking together, they are alternately laid out on a cutting board, which is previously sprinkled with wheat flour.

Essential Broth Ingredients

What components do we need to make something like chuchwara? The recipe with a photo described in our article provides for the use of the following products:

How to make a delicious broth?

You can cook broth for the Uzbek chuchvara different ways... Someone makes it lean using only vegetables, and someone adds meat. We decided to use the second option. After all, bone broth always turns out to be richer and more nutritious.

So, to make the foundation for a delicious and satisfying Asian dish, a large pot filled with drinking water, then put it on fire and add beef and lamb on the bone. As soon as the liquid boils, and a foam forms on its surface, the fire is set to the minimum value.

After salting the ingredients and removing the foam, cover the dishes with a lid and boil its contents for about two hours (until the meat becomes tender). At the same time, they begin to process all the remaining products.

First, peel the onions and cut them into quarters. If the head is small, then it is cut in half.

After the meat on the bone is cooked, it is removed. As for the broth, then onions, garlic cloves, tomatoes and all pre-washed greens are alternately laid in it. In this composition, the base for the Uzbek chuchvara is boiled for about 40-45 minutes more. During this time, it should become as rich and aromatic as possible.

The final stage in the preparation of an Asian dish

Now you know how the Uzbek chuchvara is prepared. As soon as the onions, herbs and fresh tomatoes give all their taste and color to the meat broth, it is carefully filtered through a medium-sized sieve. Then it is brought to a boil again and several dozen pre-prepared semi-finished products with meat filling are laid out. In this form, an Asian dish is cooked for about ¼ hour. During this time, a kind of dumplings should be fully prepared. If desired, you can additionally put previously cooked meat cut from the bone into the broth.

Correct serving of the Uzbek dish to the table

To present a chuchvara to family dinner should only be hot. It is advisable to do this in soup bowls. Moreover, in them it is necessary to lay out not only products made from dough and meat filling, but also a tasty and rich broth.

After it is on the plate, it must be seasoned with coriander and black pepper. Fresh and fragrant greens are also added to the broth, which are pre-chopped with a sharp knife. In addition, several small spoons of fatty sour cream are placed in a hot dish. Guests can also be offered tomato sauce, paprika and other additional ingredients.

By serving the Uzbek chuchvara to your family members in this form, you will not leave them hungry. After all, this dish is not only very aromatic and tasty, but also satiates even an adult man well.

A hot second course is an obligatory part of the daily menu in the cold season, but traditional cabbage soup and borscht are often boring. Hot for lunch that will become great alternative the dishes mentioned above will be chuchvara shurpa - soup with dumplings (Uzbek recipe). Despite the fact that it contains a minimum of ingredients, the broth comes out very rich and tasty, so you can call it a full-fledged dish.

Features of Uzbek soup with dumplings

Uzbek cuisine is very interesting in itself. Actually, the word "chuchvara" is the dumplings.

But unlike traditional semi-finished products, in which the filling is made from minced meat, Uzbek dumplings are always prepared from minced meat.

It can be lamb, beef or a mixture of two types of meat, and sometimes you can find amazing dumplings stuffed with fat tail fat, onions and a large number greenery.

The only thing that you will not find in Uzbekistan is dumplings with pork - they are simply not prepared there.

Uzbek soup with dumplings: recipe with beef and lamb

Ingredients

For the test

• - 3-4 tbsp. + -
• - 2 pcs. + -
• - 200 ml + -
• - taste + -

For filling

• - 700 g + -
• - 500 g + -
• - 2 pcs. + -
• - 3 teeth + -
• - taste + -
• - taste + -
• Ground coriander- 1 tsp + -

For broth

• - 500 g + -
• - 500 g + -
• - 5 pieces. + -
• - 3 pcs. + -
• - 7 teeth + -
• Fresh herbs (dill, parsley, basil)- 1 bundle + -
• Ground coriander- 1 tsp + -
• - taste + -
• - taste + -

For soup

• - 3 pcs. + -
• - 1 PC. + -
• - 3 teeth + -
• Fresh green leaves (dill, parsley, basil)- 1 bundle + -

How to cook Uzbek dumplings soup

Dumplings for such a soup must be prepared on your own. In extreme cases, ready-made dumplings are suitable, on the packaging of which the word "chuchvara" is indicated.

These are sometimes found in large supermarkets. But we will tell you how you can make them yourself from lamb and beef.

Let's make a soup broth

• For this in cold water put the meat, put the pan on the stove over medium heat, and when the foam appears, remove it and reduce the heat to a minimum.

In principle, you can cook soup broth from one type of meat, or just use bones, but since we are making real Uzbek shurpa, then we try to make it greasy and rich. If you have a cauldron, it is better to cook in it, and not in a saucepan.

Preparing vegetables for broth

• We peel the onions and cut them into quarters, the tomatoes - in half, we just peel the garlic. Yes, yes, do not be surprised that we cut vegetables so large - in the present Uzbek recipe that's how it's done.
• Toss tomatoes, garlic and onions into the broth after skimming off.
• We continue to cook the soup. Shurpa takes a long time to cook: meat with vegetables should be boiled for about one and a half to two hours.

We make dumplings for Uzbek soup

• In principle, the recipe for making Uzbek dumplings is no different from the Russian one: we combine flour, eggs, water and a little salt and knead well with our hands until a dense homogeneous dough is obtained.
• Finely chop the ingredients for the filling (two types of meat, onion and garlic) with a knife, add salt and spices.
• Now we make the dumplings ourselves. If we want to get such a shape as is customary in Uzbekistan, then we cut the rolled out layer of dough into small squares, put a little filling in the center of each, connect the diagonal corners of the square, then fasten the remaining free ones together - we get a triangle.
• Now we take a dumpling and connect the corners of the base of the triangle to each other by passing them through our finger - we get an interesting dumpling with a hole in the middle.
• However, if you do not want to mess with a complex shape, then you can give them a classic look, but try to make the dumplings no more than 3-4 centimeters in size.

Please note that from the specified amount of ingredients you will get more dumplings than you need for the soup, so you can immediately throw some into the freezer until the next cooking.

Add vegetables to the broth

• When we are finished with modeling (from the moment of throwing vegetables into the broth it should take about an hour and a half) - add salt and spices to the broth, and then cook the vegetables that will end up in the finished soup. Since we will filter the broth, the vegetables that were cooked in it will no longer be useful to us.
• So, at this stage, we cut the beam into thin half rings, the tomato and garlic into thin slices, and the leaves of the greenery are just large.
• Take out the meat from the pan and set it aside. While it cools down, we strain our broth through a sieve (or cheesecloth) and pour it into a separate saucepan, then put it on fire and bring to a boil if it has cooled down during this time.

Separating the cooked meat from the bone

• While the broth is warming up, separate the cooked meat from the bone, cut it into small pieces and throw it into a saucepan with broth. When it boils, add prepared vegetables there.

Putting dumplings in broth with meat and vegetables

• Now we throw the prepared dumplings into the broth. There should be as many of them as needed so that the soup can be easily mixed. If there are too many dumplings, they stick together, and we get porridge instead of soup, so it's better not to report than to shift.

Cook Uzbek soup until cooked

• When the dumplings come up, cook the soup for another five minutes, then remove the pan from the heat. It remains only to serve it with sour cream and herbs (optional).

Congratulations, you have mastered the recipe for Uzbek dumplings soup! Now you can delight your guests with this dish, if, of course, before their arrival you have time, at least two hours, for cooking.

For filling:

• 250 g ground beef
• 250 g minced lamb
• 1 medium onion
• 1 tbsp. l. a mixture of freshly ground coriander and cumin
• salt, black pepper

For the test:

• 2 cups of flour
• 2 eggs
• 1 tsp with a pile of salt

For shurpa:

• 700-900 g beef or lamb bones without meat
• 3 small onions
• 3 medium tomatoes
• 2 sprigs of purple basil and parsley
• coriander seeds
• black peppercorns
• 1 Bay leaf
• Red hot peppers
• 2 sprigs of dill and cilantro, katyk, yogurt or sour cream for serving

STEP-BY-STEP COOKING RECIPE

For the broth, place the bones in a large saucepan, add onions, tomatoes, spices and bay leaves, basil and parsley sprigs to them. Pour 4 liters of water at room temperature and bring to a boil. Skim off a small amount of foam. Reduce heat to low - there should be no boiling! Close the lid and simmer for 2.5–3 hours. Then strain the broth into a clean saucepan (boiled onions, tomatoes and herbs are not needed).

There is enough time for the broth to cook dumplings and make dumplings.

For dumplings, sift the flour into a bowl. Break eggs into a glass, add cooled boiled water so that the contents of the glass do not reach the edge by one or two fingers width. Add salt and stir until the mixture is smooth and the salt dissolves.

Pour the mixture into the flour, stir first with a wooden spoon, and then knead the dough with your hands. Wrap the dough in foil and let it stand in the refrigerator for at least 1 hour. The dough turns out to be elastic, does not stick to the rolling pin and table. To roll it out, you do not need to add flour.

For the filling of the dumplings, chop the onion very finely. Mix the two types of minced meat. Add onion, salt, black pepper and spices. Knead and refrigerate for 1 hour.

Cut a piece of dough and roll it into a thin layer. Cut the slab into 6 cm or less squares. Return the edges that do not fit into the squares into the main piece of dough and knead.

Place a lump of minced meat in the center of each square. Fold the square along an axis parallel to the side of the square. Fasten on three sides. It turns out a rectangle with a bulge in the center, closer to the bottom edge. Take the corners of this very bottom edge (where the fold is) and connect so that the free corners of the rectangle seem to move towards you and look exactly in opposite directions. So much for the "eye".

Chuchvar recipess, Uzbek dumplings, like everyonego nationallyth dishes, there are probably as many as and.There are a lot of both minced meat recipes and ways of serving. For minced meat, you can use lamb or beef, or a mixture of both. Given the Muslim Uzbeks, pork is not used.With regard to feedsand then there are several main ways of serving chuchvars: in broth, like mine, with a sauce based on spicy sautéed vegetables with the addition of a small amount of broth, with yogurt and herbs, and fried. As for the first preparation for the site, I chose chuvara shurpa, that is, chuvara in a spicy broth and I offer you my interpretation of thisit is extremely tastyth and even somewhat exoticth dishes.

And so, after rereading many recipes, from the simplest to the most complex, including the recipe of Stalik Khankishev, the only culinary expert in the post-Soviet space, whom I am very interested in reading, I created my interpretation of chuchvar shurpa, trying not to deviate from Uzbek culinary traditions, but also to be guided by healthy culinary sense and experience.

For cooking rich broth I used lamb bones, that is, bones from which not all meat is cut off. Since I am mostlyi buy wholelamb hind legs, processing meat into portions, I always have meat bones, from which I do not deliberately cut off all the meat. It is for the preparation of various soups. How many of you knowyut, meat with bones is fragranther and the bone itself bears a lot of gustatory delights. You can use lamb ribs, they are only suitable for stewing or broths. Or drumsticks from the front legs, they will be a good base for broth. You can also use beef. I personally, most of all love lamb in Asian and Caucasian dishes... The very composition of the broth is created in the spirit of Uzbek culinary traditions.

I made minced meat on the basis of lamb with big amount onionth is the key to juiciness. Most culinary sources indicate that minced meat cannot be hammered.b, just chop finely with a knife. From a practical point of view, I will tell you that if you have a chintz with large holes for a meat grinder, you can safely hammerb meat and do not waste time oncutting. In addition, if you use meat from parts of the carcass other than lamb tenderloin (which is simply a profanity to use for minced meat), the minced meat will be quite tough if you cut it with a knife. Just don't buy ready-made homogenized minced lamb.from who knows what. Make it yourself.

In many recipes, the use of spices in chuchwar recipes is very limited. I love and use spices. And I advise you. Into authentic Uzbek cuisinee spices are also used in considerable quantities. These are Soviet canteens and GOSTs distorted in the post-Soviet space of perceptione Uzbek and Caucasian dishes. became almost rice porridge with meat, and soup beef soup with tomatoes and potatoes, no taste and no culinary soul. Do not be afraid to use spices, in reasonable quantities they emphasize the taste of the main ingredients and significantly enrich the dishes.

For filing, cheese is placed on the plateoh bowth is poured with hot broth. It clogs eth intense aroma, leaving ethu juicyth. Therefore, do not worry, having eaten a chuchvara shurpa, you can immediately go on a date :-). You will not breathe the aroma of onions.

6-8 servings

For broth:

• 800 gram lamb bones (you can use ribs, not too meat drumsticks or shoulder blades)
• 2 tomatoes, wash, cut in half
• 3 onions, peel, cut in half
• 7 cloves of garlic, peel
• 2 carrots, peel, chop coarsely
• 1 tsp coriander kernels
• 1 tsp grains of black pepper
• Salt to taste

For minced meat and dough:

• 500 grams of flour
• 1 egg
• 200 ml warm water (about 50-60 ᵒС)
• 500 gram minced lamb, coarsely ground
• 2 onions, finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 clove of garlic
• Salt to taste

To serve on each plate:

• 1 tsp vinegar (usual 9%), can be replaced lemon juice
• 1/4 red or white onion, cut into half rings
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp sumacha (can be missed)
• 1 tsp red chili flakes
• Ground black pepper to taste
• Cilantro greens, chop
• Parsley, chop

1) Place all the stock ingredients in a large saucepan and add 4 liters of water. Salt well. Bring everything to a boil, reduce heat to low and cook without letting the broth boil for 1 - 1.5 hours. The liquid should evaporate 1/4.