Oriental Meat Soup With Shells - A Recipe With A Photo Step By Step

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Oriental Meat Soup With Shells - A Recipe With A Photo Step By Step
Oriental Meat Soup With Shells - A Recipe With A Photo Step By Step

Video: Oriental Meat Soup With Shells - A Recipe With A Photo Step By Step

Video: Oriental Meat Soup With Shells - A Recipe With A Photo Step By Step
Video: The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!! 2023, June

Oriental soup with handmade shells will surely please all your household.


Veal - 300 g

Potatoes - 3 pcs.

Vegetable oil - 2 tbsp.

Carrots - 1 pc.

Bulb onions - 2 pcs.

Spices to taste

Salt to taste

Tomato paste - 1 tsp

Greens - for serving

For seashells:

Egg - 1 pc.

Flour - 140 g

Water - 50 ml

Salt - 1/3 tsp

  • 126 kcal
  • 1 h. 10 min.
  • 20 minutes.
  • 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

This is a very hearty and colorful oriental soup. If you, like me, often have pieces of unleavened dough from dumplings or other products, then you can put it into circulation and make beautiful shells for soup. Today I will show you how to do this, and specially knead the shell dough.

Although the soup is called oriental, nothing prevents you from taking the meat that is loved in your family. The amount of ingredients is arbitrary, calculated for about 3 liters.

Spices add a lot to the flavor of the soup, so be sure to add them. I have hops-suneli, sweet paprika and black pepper. You can add cumin, coriander, or something else.

Take the products for making meat soup with shells in an oriental way from the list.

First, let's prepare the dough. To do this, take flour, water, salt and an egg.

Beat the egg and salt lightly with a fork. Add water and stir.

Gradually add flour and knead the dough. The amount of flour depends on the size of the egg and the properties of the flour itself. You may need a little more or a little less. The main thing is that the dough is firm and smooth.

Knead the dough on the table. It is necessary. Then wrap it in plastic wrap and leave it alone while the soup prepares.

Cut the meat into pieces and fry in vegetable oil until golden brown. Salt lightly.

Add onions, chopped into feathers or thin half rings for an oriental soup. Cook for 3 minutes. Such cutting does not irritate eaters at all, even those who do not like onions, because in soup they do not float in boiled squares. Thin straws are almost always soft.

Add carrot slices.

Add the potatoes after three minutes. Fry it a little more over low heat.

Then add tomato paste and spices. Salt again and mix well all the vegetables with the meat.

Pour water into the cauldron so that it covers the vegetables by 2 cm. Bring the soup to a boil and, reducing the heat, cook until the potatoes are tender.

In the meantime, the dough has settled down and is ready to go. Divide it into pieces for quick use. Do not allow the dough to wind up in time. First, roll out one piece of dough thinly.

Cut into identical squares, 2 cm side, it's easier. I got confused and stuck on baby shells, with a side of 1 cm. On a larger piece, I will show the shell molding. First connect the corners of the dough as shown in the photo.

And then connect the two remaining upper "ears" together, carefully fastening them so that they do not separate, but do not overlap.

Such little ones are obtained from 1 cm squares.

But these are from squares with a side of 2 cm. It is not necessary to immediately use all the shells. They can be dried a little and frozen until needed.

When the soup is almost done, add the shells (a handful) and cook for 2 minutes. Taste and let the soup steep for at least 20 minutes. While the soup is infused, the shells will come to readiness and will not blur.

The oriental meat soup with shells is ready. Sprinkle with herbs when serving. Enjoy!

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