Eastern-Style Soup with Dumplings

Name: Eastern-Style Soup with Dumplings
Total time: 2 h 10 min
Yield: 4
Ingredients: carrots — 1 шт; celery — 50 г; cilantro — 1 пучок; cumin — 1 ч. л.; eggs — 1 шт; flour — 150 г; katyk (soured milk) — 100 мл; lamb — 500 г; onion — 1 шт; potatoes — 300 г; black pepper — по вкусу; salt — по вкусу; water — 2 л

Uzbek cuisine

Editorial 2 h 10 min 4 servings

Master 58 kcal/100 g updated November 12

Lamb broth with potatoes and soft dumplings made with katyk. Cumin and cilantro give the soup an eastern aroma.

Method

Cover the lamb with 2 l of cold water, bring to a boil and skim off the foam. Add the onion, carrot and celery and cook over low heat for 1.5 hours.
Meanwhile, mix the katyk, egg, a pinch of salt and enough flour to make a soft, thick dough. Cover and leave for 20 minutes.
Cut the potatoes into pieces and add them to the broth, cook for 15 minutes. Add salt, cumin and pepper.
Pinch off pieces of dough with a teaspoon and drop them into the boiling soup. Cook the dumplings for 5–7 minutes, until they float.
Serve the soup hot, sprinkled with chopped cilantro.