Mumpar Soup

Warming up the cauldron. Pour oil into it. At this time, we cut the veal into rather large pieces. We put the meat in a cauldron and fry for 10 minutes. In the cauldron, the meat is cooked quite quickly. Add ground black pepper, stir, continue to fry for another 10-15 minutes.

At this time, peel and cut the onion (cubes or half rings - does not matter), then add it to the cauldron. Fry for a few minutes. We put tomato paste, chopped bell pepper and garlic in the same place, pour salt. We continue to fry for a few minutes, not forgetting to stir.

Now the contents of the cauldron can be poured with boiling water so that the soup is quite thick. Keep in mind that we will also add pieces of dough to the soup. We put the bay leaf. Bring the mixture to a boil.

So, we prepare the dough. Sift the flour, mix it with salt. In a bowl, break the egg, add water, beat. Knead the dough. It should turn out cool, like on dumplings or dumplings.

Pour a little olive oil on your hands and lubricate the dough and the work surface. Roll out the dough into a layer, cut into wide strips. We cut each strip into several parts. We throw long pieces of dough into the boiling contents of the cauldron. The dough is cooked quickly - it starts to pop up, so it's ready.

Now we are preparing an omelet. Beat the milk, eggs and salt. Fry in a preheated frying pan with olive oil for 5 minutes. Then cut the omelet into thin strips.

Pour the ready-made mumpar into serving plates, put a little omelet on top, sprinkle with chopped coriander. We serve it to the table hot. Bon appetit!