Manchise - A Recipe With A Photo Step By Step. How To Cook Uzbek Manchiz Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A proven recipe for Uzbek soup with dumplings (dumplings). Beef manchise is cooked in a cauldron. Served for lunch in soup bowls.

Ingredients

Water - 2.5 liters

Beef - 600 g

Potatoes - 4 pcs.

Tomatoes - 2 pcs.

Carrots - 12 pcs.

Onion - 1 head

Dill and parsley - 30 g

Hot pepper - to taste

Vegetable oil - for frying

Garlic - 2 cloves

Black peppercorns - to taste

For dumplings:

Flour - 200 g + dust

Chicken egg - 1 pc.

Salt - 1/3 tsp

Cauldron 5 liters

• 153 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step by step recipe with photo

The national Uzbek cuisine is closely related to the traditions of Uzbekistan and the language. Uzbek dishes are distinguished by their extraordinary originality, unique names, their rich colors, aromas of spices and herbs. Today we will cook delicious Uzbek soup "Manchiza".

In Uzbek cuisine, manchiza is on the same level as lagman. It is made from lamb or beef, but there is a variant of homemade chicken manchise. The peculiarity of the preparation is the pre-frying of the main ingredients. Manchiza is a thick rich soup with dumplings. For dumplings, a simple unleavened dough on chicken eggs is used. The dough is formed into triangles or rhombuses.

A set of ingredients for the dough and for the soup itself.

Step 1. Dumplings for Manchise

Break the chicken egg into a bowl. Add 2 tbsp. water and salt. Beat the egg and salt until fluffy. Gradually introduce flour.

Knead the soft dough into a bun. We cover it and let it rest.

Roll out the dough into a thin layer.

Form with triangles. We'll place them separately from each other.

Step 2. Cooking Uzbek soup

Rinse the beef. Let's free from films. Cut into small pieces.

Let's peel the main vegetables. Cut the onions into half rings. Carrots in small cubes and potatoes in large cubes.

Let's heat a cauldron with vegetable oil. Fry beef in a cauldron. Add onions to the meat, and then carrots. Simmer vegetables with meat until moisture disappears.

Let's add the tomatoes. Pre-scald the tomatoes with boiling water and cut into cubes.

At this stage, vegetables and meat must be well salted, pepper and seasoned. I rub Zira between my palms.

Let's add potatoes.

Add 2.5 liters of boiling water. Bring the soup to a boil. Let's remove unnecessary foam. Simmer the soup until the beef is tender.

At the very end, dumplings go into the cauldron - one by one. Be sure to mix so that the dough does not stick together. Let's cook before surfacing.

Chop the garlic and herbs with a knife. Add to the cauldron and close it with a lid. Let the soup steep for 5 minutes.

Uzbek soup "Manchiza" is ready. Pour hot into deep bowls.

Let's serve for lunch.