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Chuchvara Soup

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40 min
Prep
15 min
Cook

Ingredients

  • 250 g (2 cups) plain flour
  • 1 egg
  • 100 ml (1/3 cup plus 1 tbsp) water
  • 1/2 tsp salt
  • 250 g (9 oz) minced (ground) beef or lamb
  • 1 small onion, finely grated or minced
  • 1/2 tsp ground black pepper
  • 1.2 litres (5 cups) beef or lamb stock
  • Fresh dill, chopped, to serve

Method

  1. Combine flour, egg, water, and salt into a firm dough; knead for 8 minutes, then rest, covered, for 20 minutes.
  2. Meanwhile, mix the minced meat with the grated onion, black pepper, and a pinch of salt.
  3. Roll the dough out thinly and cut into small squares, about 4 cm (1.5 in) across.
  4. Place a small teaspoon of filling in the centre of each square, then fold into a triangle and pinch the two bottom corners together to seal.
  5. Bring the stock to a gentle boil in a large pot, then drop in the dumplings.
  6. Simmer for 8-10 minutes, until the dumplings float and the filling is cooked through.
  7. Ladle the soup and dumplings into bowls and garnish with fresh dill before serving.

Introduction: Chuchvara are small, boiled dumplings filled with seasoned minced meat and onion, served afloat in a light, savoury broth.

Cultural Background: Chuchvara are small, boiled dumplings filled with seasoned minced meat and onion, served afloat in a light, savoury broth. Distinct from the larger steamed manty found elsewhere in Central Asia, chuchvara are bite-sized and always boiled directly in soup, making them a favourite quick, comforting meal, especially in colder months.

Tips: Seal the dumpling edges firmly and pinch out any air pockets to keep them from bursting open in the broth.

Variations: A vegetarian version fills the dumplings with mashed potato and fried onion, simmered in a vegetable stock.

Storage: Refrigerate cooked chuchvara soup in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, taking care not to boil vigorously as this can break the dumplings apart.

FAQs:

Q: How is chuchvara different from manty?

A: Chuchvara are smaller and always boiled directly in broth, while manty are larger dumplings that are steamed and served separately from soup.

Q: Can I freeze uncooked chuchvara?

A: Yes, freeze them in a single layer on a tray before transferring to a bag; boil straight from frozen, adding a few extra minutes to the cooking time.

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