Uzbek-Style Mampar Soup Recipe

Delicious, rich, appetizing and very aromatic! Cooking Uzbek-style Mampar soup is not as difficult as it seems. The rich composition of vegetables, meat and small wheat dumplings makes it thick and filling. The presence of colorful vegetables and herbs gives the dish brightness and colorfulness.
cook time: 1h 30 min
Isla Thatcher
Uzbek-Style Mampar Soup Recipe

Nutrition Facts (per serving)

55
Calories
3g
Fat
5g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Fillet of beef 400 g
Water 2.5 l
Potato 400 g
bell pepper 1 pc
Carrot 1 pc
Onion 1 pc
Garlic 3 clove
Vegetable oil 2 tbsp
Tomato paste 2 tbsp
Ground black pepper to taste
Salt to taste

Dumplings:

Wheat flour 150 g
Water 30 ml
Eggs 1 pc
Salt 0.5 tsp

Recipe instructions

Step 1

Step 1
How to cook Mampar soup in Uzbek? Very simple! First, prepare the necessary ingredients for the dough.

Step 2

Step 2
In a bowl, combine sifted flour, clean drinking water, egg and salt. Knead a thick dough. You need to knead long enough to achieve complete homogeneity.

Step 3

Step 3
Wrap the dough in cling film or a plastic bag and leave for 30 minutes.

Step 4

Step 4
Now prepare the main ingredients for the soup. You can replace beef with lamb or chicken. Choose a part of the carcass according to your taste. You can use any vegetable oil. I have sunflower.

Step 5

Step 5
Wash the beef, dry it and cut it into small cubes with a side of about 1 cm.

Step 6

Step 6
Peel the potatoes and cut into the same small cubes.

Step 7

Step 7
Peel the carrots and cut into small cubes.

Step 8

Step 8
Peel the bell pepper from seeds and stems and cut into small cubes.

Step 9

Step 9
Peel the onion and cut into small cubes.

Step 10

Step 10
Peel the garlic and finely chop it with a knife.

Step 11

Step 11
Heat vegetable oil in a cauldron over medium-high heat. Add the beef and fry, stirring, until lightly browned.

Step 12

Step 12
Add carrots, onions and garlic. Fry, stirring, 3-4 minutes.

Step 13

Step 13
Place bell peppers and tomato paste in a cauldron. Fry, stirring, 3-4 minutes.

Step 14

Step 14
Add potatoes. Salt, pepper and mix everything. Fry for another 3 minutes.

Step 15

Step 15
Pour cold drinking water into the cauldron with the vegetables. Bring the soup to a boil. Cook over medium heat, skimming off foam, for about 30 minutes.

Step 16

Step 16
While the soup is cooking, roll out the dough into a thin cake 2-3 mm thick. Cut the dough into 1x1 cm squares.

Step 17

Step 17
Lightly flour the resulting squares to prevent them from sticking together.

Step 18

Step 18
Before adding to the soup, place the dough pieces in a sieve and sift out the excess flour. In some large hypermarkets you can find ready-made mampara dough.

Step 19

Step 19
Then pour the dough in parts into the cauldron with the vegetables. Cook the soup, stirring, for another 5 minutes. As it cooks, pieces of dough will float to the surface. When all the dough has risen to the surface, you can turn off the heat.

Step 20

Step 20
Pour the finished Mampar soup into bowls, adding chopped cilantro and dill to each bowl. Bon appetit!

Additional rubrics

Related recipes