Dushbara Soup (Azerbaijani Mini-Dumpling Soup)

A delicious soup with a rich, aromatic broth from Azerbaijan. We all know what dumplings are — but dushbara may be new to you. It's a soup made with tiny dumplings called "dushbara," and folding them takes plenty of patience and a real wish to add a new, delicious soup to your repertoire. In Azerbaijan, a good cook is said to make her dushbara small enough that about 10 fit on a tablespoon; I can't quite manage 10, but I can fit 5 :)) If you're tired of the usual soups, give this one a try. Beyond the core ingredients, you can add your favorite Caucasian spices to the broth — even in its homeland, every family has its own secret to a tasty broth.

Juliana

Recipe author

Composition / ingredients

Servings:

Meat bones (lamb, beef, or pork)

Water

Allspice

Bay leaf

Salt

Lamb (or beef)

150

Ground black pepper

Onion (or 1/2 large onion)

Salt

Wheat flour

140

Eggs

Water

Salt

Parsley (or 3 sprigs of cilantro)

Mint

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

32 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Make the broth. Put the bone, bay leaf, and allspice into the water. Simmer for at least 1 hour. Strain the finished broth and discard the bone and seasonings.
Step 3:

Grind the meat into a filling and mix in the onion, pepper, and salt.
Step 4:

Take the flour, egg, water, and salt and knead a dough.
Step 5:

You can divide the dough in two to make it easier to work with. Roll it out about 1 mm thick.
Step 6:

Cut it into 3×3 cm (about 1¼-inch) squares.
Step 7:

Put about 1/3 teaspoon of filling on each square.
Step 8:

Fold and seal them into little triangles.
Step 9:

Here's what one little dushbara looks like.
Step 10:

Drop the dushbara into the boiling broth.
Step 11:

Once they float to the top, the soup is ready — treat the whole family.
Step 12:

Add dried mint and parsley to each bowl. Enjoy!