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Mampar Soup

Try your hand at a dish from one of the world's most ancient cuisines! Yugur cuisine is considered among the oldest, prized for its heartiness and rich, full flavor. I'll admit that the first time I made this, I doubted it would turn out right — but I never doubted it would be good, because the mouthwatering aroma filled the kitchen from the very first minutes. The dough pieces are easy to make. You can shape them however you like — roll them into balls, cut them into noodles, or just tear off bits of dough and drop them into the broth. Either way, it comes out delicious. I really recommend it — it's so good! And now I'm off to try other Yugur recipes...

anvaraAuthor avatar
Recipe author
Soup Mumpar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 10 g
Fats 36 % 13 g
Carbohydrates 36 % 13 g
209 kcal
GI: 23 / 0 / 77
  • Heat a heavy pot or Dutch oven and pour in the oil. Meanwhile, cut the veal into fairly large chunks. Add the meat to the pot and fry for about 10 minutes — it cooks quite quickly. Stir in the ground black pepper and keep frying for another 10–15 minutes. While that cooks, peel and cut the onion (dice or half-rings, it doesn't matter) and add it to the pot. Fry for a few minutes. Add the tomato paste, chopped bell pepper, and garlic, and season with salt. Keep frying for a few more minutes, stirring often. Now pour in enough boiling water to make a fairly thick soup — remember you'll be adding dough pieces, too. Add the bay leaf and bring the mixture to a boil. Now make the dough: sift the flour and mix in the salt. Crack the egg into a bowl, add water, and beat. Knead into a stiff dough, like one for dumplings. Rub a little olive oil on your hands and on the work surface. Roll the dough out into a sheet and cut it into wide strips, then cut each strip into several pieces. Drop the long dough pieces into the boiling pot. They cook fast — once they float to the top, they're done. Now make the omelet: beat together the milk, eggs, and salt. Fry in a hot skillet with olive oil for 5 minutes, then cut the omelet into thin strips. Ladle the finished mampar into bowls, top each with a little omelet, and sprinkle with chopped cilantro. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - dorsal part - 210  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Coriander greens - 25  kcal/100g

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