"Chuchvara": recipe. "Chuchvara": cooking recipe Step-by-step cooking recipe

We will present in the materials of this article. We will also tell you about what is remarkable about such a dinner and what people it belongs to.

basic information

Chuchvara (the recipe will be discussed below) is a dish that belongs to Central Asian cuisine. It is served to the table in the form of boiled products made from unleavened dough, which are filled with meat. An analogue of this lunch in Russian cuisine is dumplings, but unlike them, chuchvara is much smaller in size.

Main Products

What is chuchvara made from? The recipe for this dish involves using the same ingredients as for dumplings. However, Asians never use pork to prepare meat filling. The ideal product for such a dish is considered to be beef pulp, which is not passed through a meat grinder, but is chopped very finely with a knife.

In addition to meat, chopped onions and a little cumin are often added to chuchvara.

Another difference between the lunch in question and the Russian one is that it is almost always served at the table along with broth. Therefore, chuchvara soup, the recipe of which is known to few, is very often presented to guests as a first course.

Seasonings for such a lunch include finely chopped herbs, table vinegar, various tomato sauces, paprika, and so on.

Chuchvara: recipe with photos, step by step

Despite the apparent complexity, the lunch in question is quite easy to prepare. The main thing is to follow all the requirements of the recipe and use only high-quality products.

So how is chuchvara made? The recipe for this dish requires the use of the following products for unleavened dough:

water at room temperature - about 200 ml;
wheat flour (can be coarsely ground) - about 4 cups (add at your discretion);
large chicken eggs - 2 pcs.;
table salt - use according to your taste.

Kneading the base

How to properly prepare chuchvara soup? The recipe with photo is provided to the reader in the article. This dish requires careful kneading of the dough. To do this, wheat flour is sifted through a sieve and placed in a heap on a flat surface. Having made a small depression in it, large chicken eggs are broken there and water is added.

After salting the ingredients, mix them carefully and gradually obtain a homogeneous stiff dough. After this, it is placed in and left at room temperature for 30-35 minutes.

Products for meat filling

As mentioned above, the Uzbek chuchvara recipe requires the use of only beef meat. Pork is not used for this dish.

So, to make a delicious Asian lunch yourself, we will need:

fresh - about 700 g;
garlic - 2 medium cloves;
fatty lamb pulp - about 500 g (if the meat turns out to be lean, you can additionally use about 100 g of fat tail);
fresh onions - 2 medium heads;
various spices, including freshly ground black pepper, coriander and salt - adjust to your personal taste.

Process of preparing meat filling

Preparing the filling for chuchvara is quite simple. However, you should not use a traditional meat grinder. It is better to chop beef tenderloin and fatty lamb pulp using special culinary axes. However, before this, the mentioned products should be carefully processed. To do this, wash the meat thoroughly under warm water, after which all inedible films and veins are removed.

Once the ingredients are prepared, they are placed on a thick wooden cutting board and intensively chopping begins. If it seems to you that the meat does not contain very much fat, then you can additionally add fat tail to it. By the way, it, together with onions and garlic cloves, is crushed in the same way.

After the main components are very finely chopped, they are combined in one container, salted to taste, and coriander and freshly ground black pepper are added. In this composition, all ingredients are actively mixed by hand until a homogeneous and very aromatic minced meat is formed.

Product formation

How to sculpt chuchvara correctly? The recipe for this dish does not require separate rolling out of dough. The unleavened base is rolled out into one large sheet 2-3 mm thick, after which it is cut into squares with a side of 3-4 cm.

After the dough is prepared, place a small lump of meat filling on each piece. Next, the base is bent and a kind of triangle is sculpted from it. Subsequently, its edges are firmly connected according to the principle of preparing dumplings.

To prevent the formed semi-finished products from sticking together, they are laid out one by one on a cutting board, which is first sprinkled with wheat flour.

Ingredients needed for the broth

What components do we need to make something like chuchvara? The recipe with photos described in our article involves the use of the following products:

How to make delicious broth?

You can prepare broth for Uzbek chuchvara in different ways. Some people make it lean using only vegetables, while others add meat. We decided to use the second option. After all, bone broth always turns out richer and more nutritious.

So, to make the basis for a tasty and satisfying Asian dish, fill a large pan with drinking water, then put it on the fire and add beef and lamb on the bone. As soon as the liquid boils and foam forms on its surface, turn the heat to minimum.

After salting the ingredients and removing the foam, cover the dish with a lid and cook its contents for about two hours (until the meat becomes soft). At the same time, they begin to process all remaining products.

First, peel the onions and cut them into quarters. If the head is small, then it is cut in half.

After the meat on the bone is cooked, it is removed. As for the broth, onions, garlic cloves, tomatoes and all the pre-washed greens are placed in it one by one. In this composition, the base for Uzbek chuchvara is cooked for about 40-45 minutes. During this time it should become as rich and aromatic as possible.

The final stage in preparing an Asian dish

Now you know how Uzbek chuchvara is prepared. As soon as the onions, herbs and fresh tomatoes give all their taste and color to the meat broth, it is carefully filtered through a medium-sized sieve. Next, it is brought to a boil again and several dozen pre-prepared semi-finished products with meat filling are laid out. In this form, the Asian dish is cooked for about ¼ hour. During this time, the original dumplings should be completely cooked. If desired, you can additionally add previously cooked meat, cut from the bone, into the broth.

Correct serving of Uzbek dishes to the table

Chuchvara should only be served hot for a family dinner. It is advisable to do this in soup bowls. Moreover, it is necessary to lay out not only dough products and meat filling in them, but also a tasty and rich broth.

Once in the plate, it must be seasoned with coriander and black pepper. Fresh and aromatic herbs are also added to the broth, which are first chopped with a sharp knife. In addition, several small spoons of rich sour cream are placed in a hot dish. Guests can also be offered tomato sauce, paprika and other additional ingredients.

By serving Uzbek chuchvara to your family members in this form, you will not leave them hungry. After all, this dish is not only very aromatic and tasty, but also satisfies even an adult man well.

There are ideas that are so simple that they could not help but come to mind wherever people lived. For example, wearing a hat. Or cook the meat by wrapping it in dough. It is no coincidence that the idea of dumplings has covered the entire continent - from Yakutia to Lebanon.
But just as you can guess from a traditional hat where a person comes from, you can tell a lot about the culinary traditions of a region by looking at dumplings.
For example, Uzbek dumplings - chuchvara - reveal the character of Uzbek cuisine no worse than the great Uzbek pilaf. And, what is important, dumplings tell about the other side of Uzbek cuisine, not formal, but everyday, less wasteful, but no less bright and tasty.

Uzbek traditions generally do not approve of waste. The question “how to make it tastier” is often solved here by painstaking work rather than by using expensive products. But at the same time, the technology of small handmade work is rational to the point of admiration and thought out to the limit!
But let's talk about everything in order.

There should be no issues with minced meat - if you want it to sound Uzbek to you, add a little more onion than you are used to, simply because in Uzbekistan they put more onion in any dish. In addition to the obvious black pepper, use cumin and coriander, traditional for Central Asia. But in Uzbekistan, meat would be taken from what is available, without much choice, because dumplings, in fact, are a homemade affair, without any frills. This is in front of guests, or because of a good life, they begin to cook with lamb and even with fat tail fat, and not only because lamb in Uzbekistan is traditionally more expensive than beef, but for the most common reason - in the opinion of any Uzbek, any dish with lamb tastes better. It tastes like that, you know?
So, if you want to feel the whole difference between chuchvara and traditional Russian dumplings, take half a part of fat tail fat for one part of lamb pulp, and much more onion than you usually take - for example, seven hundred grams of onion per kilogram of meat, no less. Season with coriander, black pepper, cumin, add dry herbs - the same coriander, basil, and if you wish, also mint. Honestly, mint in minced meat is not entirely common for Uzbekistan, so consider this point my personal advice.

So regarding the dough, I once again want to advise you to deviate from the traditional dough for chuchvara, which is not much different from Russian dumpling dough. I suggest going in the direction of using a little more eggs and combining regular flour with durum wheat flour to make Italian durum pastas. It doesn’t matter that durum was not delivered to the supermarket around the corner from your house yesterday - you will remember the name, and you will certainly come across flour, then buy it. For now you can cook with plain flour.
So, for five eggs, a glass of water, salt, 700 grams of durum flour, and ordinary flour - as much as the dough asks for. Or immediately add a kilogram of regular flour and gradually add more as needed. What does it mean? You start kneading and add flour until the dough is very hard, so that its pieces no longer want to stick together. Wrap the dough in cling film, let it rest for thirty to forty minutes, and when it becomes softer, knead again.
Roll out the dough into one large, thin sheet.

Cut the sheet into squares 2.5 by 2.5 cm.

No spoon will be able to spread the minced meat onto such small leaves, so take a lump of minced meat in one hand, and quickly, quickly spread it into squares with the fingers of the other hand.
It would be better to make Uzbek dumplings, like Russian ones, with three or four people. One person lays out the minced meat, and the rest mold it, because a little more and the dough will dry out - you have to hurry!

It's very easy to sculpt! You fold the leaf into a scarf.

The edges were sealed.

Now wrap the two lower edges of the scarf around your little finger - and you’re done!
You know, you can spend even less time - just mold the upper corner of the scarf and the two lower corners together, the minced meat will already stay inside and will not fall out - many people do this and the chuchvara does not become any less tasty.

Is it possible to somehow speed up this process using clever machines?
The ravioli maker was sitting idle for a long time. And I thought: if not this time, then when? After all, the content is more important than the form, and if the form of the ravioli contains Uzbek minced meat to taste, then it will still remain chuchvara!
But alas, there was no time saving. First, roll out the dough, then fold it in half, insert it properly.

Then install a bunker for minced meat on top, lay the minced meat, compact it, and only then the fun begins. Twist your hand, and at the end you will get a machine-gun belt with ready-made ravioli. All that remains is to let them dry and then separate them.
I wonder if it ever occurred to anyone to cook it in ribbons or in large pieces, say, three by three? To divide them into parts already on the plate? Let the eaters exercise!

However, it turned out that the Italian machine is designed for thicker dough, not as thin as we are used to.
It turned out that the dough needs to be sprinkled with flour, otherwise nothing will work.
It also turned out that our minced meat is too thick for this machine - we need it thinner.
Well, how to make it thinner? Take a bad meat grinder and squeeze out the meat juice? Or take more onions? But everything is good in moderation, so the idea with onions doesn’t work either..

Look, I'm glad when I encounter problems that make me think. For example, solving this problem gave me a very simple but successful idea. Yogurt! Katyk! Sour cream!
After all, in Uzbekistan, as in Russia, many people eat dumplings with sour cream or katyk. And someone - I heard - adds yogurt to the minced pasties to make them juicier. And in Lebanon they generally serve dumplings in sour milk sauce.
So why not add yogurt directly to the minced dumplings? Looking ahead, I will say that I really liked the result. You can try it too, if your religion doesn’t prohibit it.

But just making dumplings and gobbling it up would be somehow not our way, not the Uzbek way. Need sauce!

Everything is as usual: fry the onion in oil, add turmeric, garlic, carrots, cumin and coriander.
Just don’t let the words “as usual” make you feel discouraged. After all, what does it mean to observe traditions? This means doing something as usual!

And this sauce absolutely fits into modern Uzbek traditions, because it is prepared as usual. After the carrots, add chopped or grated tomatoes and let them fry. Out of season for fresh tomatoes and no canned ones without salt and vinegar? Well, take tomato paste, fry it and add some water. Why was this product even invented? To replace missing tomatoes!

Sweet paprika, and perhaps in combination with hot chili pepper, should definitely be added and quite generously, because it’s inexpensive and quite tasty.

Bell pepper and dry herbs. Celery is still rare in Uzbekistan. Well, never mind, once upon a time tomatoes were new, but now - go ahead, do without tomatoes in Uzbek cuisine!

This would also include herbs called “dzhambul” for freshness, but since jambul is not available and is not expected (it does not tolerate transportation well, and in central Russia it does not grow as it should), then we will take thyme leaves.
In general, I want to say once again about the ingredients and especially about spices and herbs. No jambula? Do you have any garden savory collected before flowering? Well, it is not necessary! Do you think nothing will work without them?
Now, if you don’t have black pepper for minced meat, will you discard the idea of making dumplings because of this? If you don’t have a bay leaf, you won’t cook them, right? Well, it's funny! Focus on the main thing, stop fussing over unimportant details. Everything will come with time, not immediately. Do you have onions, carrots, tomatoes? This is the main thing in this sauce, and not some kind of jambul. And the rest - if you catch your eye another time, buy it, let it lie at home, and don’t ask for bread. And the food will change every time, the taste will become richer and brighter.

There is no need to fry for a long time, add a little broth and reduce the heat to low or, after it boils, remove from the heat completely and cover with a lid. Look, do you see the green pepper? This is optional. I love. A man's forehead should sweat when he eats.

About the broth. I know for sure - after reading to the word “broth” many will throw up their hands and either refuse chuchvara or go to Zimin. This is all because many people have begun to live so well that they leave the bones at the market and only take the flesh home so as not to tear their hands. This is wrong, comrades. The bones must be taken from the market. Butchers have no use for them, and in the kitchen, where there is no broth, you look like yesterday’s bride who was sent to prepare breakfast.
Boil five or six liters of good broth at once, pour it into containers and freeze it! And it takes up little space, and is stored for a long time and there is always something to eat.
Okay, if there is no broth yet, add water to the sauce, and I’ll give you a secret wink - it will still be very tasty. It would be even better with broth, but let's leave this idea for later.

So it would be better to cook dumplings in broth. If you don’t have broth, put a saucepan of water on the stove, an onion, a carrot, a bay leaf, peppercorns, salt - let it cook and it will also be very good!

First, put the same sauce in the cash register.

Then dumplings, to whomever is entitled.

Top up with the broth in which the dumplings were cooked. If you want, add a little more sauce, and if not, then be sure to thinly chop the sweet salad onion, mix it with herbs and decorate the dumplings with this bouquet.
This is hearty food, you know? Therefore, onions are necessary - for digestion.

Tell me, does this chuchvara in this form remind you of anything? Don't you remember Lagman? After all, the ingredients are still the same, the presentation form is the same, and the dish... even tastes different. After all, the shape means something!

Can you not run to the refrigerator or the dining room right now, but listen to me a little longer? I want to talk to you about a very interesting topic.
What kind of name is this - chuchvara - what does it mean, have you ever wondered? Vara is a corruption of the Arabic warakh, Persian and Turkic warak, which means leaf. Chuch is a corruption of the Persian dush - to cook. Boiled leaves - that's what the name of this dish means.
But boiled leaves with meat and onions (and tomatoes and bell peppers are alluvial, recent) - this is beshbarmak. But the name beshbarmak already has a successful, unquestionable translation - five fingers. Look, this is a clear adaptation, changing the word to a more convenient and meaningful form. I’m just absolutely sure that at first there were no fingers in the name of this great dish, but there was barak, barak - leaf! Well, fingers couldn’t appear there, just as a fork couldn’t appear in the name of any European dish. They do not derive the names of dishes from the tools with which they are eaten. From the dishes - they form, from the method of preparation - please, from the form and content - very often. And the shape and content of the current beshbarmak in the Kazakh version are leaves!
The same thing happened with beshbarmak as with Ukrainian dumplings - the incomprehensible word varak, varaki was transformed into the convenient and understandable vareniki - they are boiled! But right there, nearby, in Ukrainian cuisine there are nalistniki - that’s the deal.
Therefore, all these dishes have the same root - the same beshbarmak, boiled sheets of dough. The fact that these sheets began to be used for packaging meat is a consequence of the fact that they wanted to make it more convenient for the consumer, so that he would not take the meat separately, the onions separately, the dough separately, but here you have the finished product. And the meat didn’t turn into minced meat right away - it’s even more comfortable on you, you don’t even have to chew the meat. And the size of the product reached a convenient size, such that one product could fit in the mouth at a time, also as a result of a completely logical development of the topic.

Why am I telling all this? Many chefs and amateur cooks are starting to invent new dishes. I think this is very good. The kitchen must evolve. But in order for development to go in the right direction, the chef must not just look back, but carefully study the foundation on which he stands - folk cuisine and its history.
These dumplings, chuchvara, dushbara and anything else, even dumplings, are tenacious and loved by the people because they were born and developed to please the consumer; everything here is done for his convenience. You see, you don’t have to invent dishes to show off your coolness or the genius abilities of your supplier. Dishes should be easily reproducible in any kitchen, they should focus on convenience for the eater, they should be light and easy to transport. The fact that dumplings were then invented to be frozen, and this turned out to be the most convenient preparation in the long and cold Siberian winter, is a consequence, not a reason, for the appearance of dumplings. Stroganina and crackers are more rational, easier to make and no less nutritious, but dumplings were also created for the soul, for the enjoyment of the eater, for pleasure. The combination of simplicity, taste and ease of use is the secret of their success and wide distribution. Now, no matter how you cook them, no matter what filling you put in, no matter what shape you give them, you can’t kill the idea, you can’t ruin the dish, unless you set yourself the goal of extracting as much money as possible from them, but this doesn’t concern us, thank God.

At the same time, dumplings easily turn from everyday food into a festive dish.
Tell me, if you serve these dumplings, ravioli-chuchvara not with broth, but with sauce - it won’t turn out festive, will the table look bad? But it’s very convenient - you can stick and freeze them in advance, the sauce can also stand, nothing will happen to it, but you put everything together and, please, the holiday is ready on the table!

Bon appetit!

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A hot second course is an obligatory component of the daily menu during the cold season, but traditional cabbage soup and borscht often get boring. Hot for lunch, which will be an excellent alternative to the dishes mentioned above, will be chuchvara shurpa - soup with dumplings (recipe in Uzbek). Despite the fact that it contains a minimum of ingredients, the broth is very rich and tasty, so you can call it a complete dish.

Features of Uzbek soup with dumplings

Uzbek cuisine itself is very interesting. Actually, the word “chuchvara” means dumplings.

But unlike traditional semi-finished products, the filling of which is made from minced meat, Uzbek dumplings are always prepared from minced meat.

It can be lamb, beef or a mixture of two types of meat, and sometimes you can find amazing dumplings stuffed with fat tail fat, onions and a lot of herbs.

The only thing you won’t find in Uzbekistan are dumplings with pork - they simply don’t prepare them there.

Uzbek soup with dumplings: recipe with beef and lamb

Ingredients

For the test

- 3-4 tbsp. + -
- 2 pcs. + -
— 200 ml + -
- taste + -

For filling

— 700 g + -
— 500 g + -
- 2 pcs. + -
- 3 cloves + -
- taste + -
- taste + -
Ground coriander- 1 tsp. + -

For the broth

— 500 g + -
— 500 g + -
- 5 pieces. + -
- 3 pcs. + -
- 7 cloves + -
Fresh herbs (dill, parsley, basil)- 1 bunch + -
Ground coriander- 1 tsp. + -
- taste + -
- taste + -

For soup

- 3 pcs. + -
- 1 PC. + -
- 3 cloves + -
Fresh herb leaves (dill, parsley, basil)- 1 bunch + -

How to cook soup with dumplings in Uzbek

You definitely need to prepare the dumplings for this soup yourself. As a last resort, ready-made dumplings are suitable, the packaging of which contains the word “chuchvara”.

These are sometimes found in large supermarkets. But we will tell you how you can make them yourself from lamb and beef.

Let's prepare the broth for the soup

To do this, put the meat in cold water, put the pan on the stove over medium heat, and when foam appears, remove it and reduce the heat to low.

In principle, you can prepare soup broth from one type of meat or just use bones, but since we are making real Uzbek shurpa, we try to make it fatty and rich. If you have a cauldron, it is better to cook in it rather than in a saucepan.

Preparing vegetables for broth

We peel the onions and cut them into quarters, the tomatoes in half, and simply peel the garlic. Yes, yes, don’t be surprised that we cut the vegetables so large - in a real Uzbek recipe, this is exactly how everything is done.
Throw tomatoes, garlic and onions into the meat broth after skimming.
We continue to cook the soup. Shurpa takes quite a long time to prepare: the meat and vegetables should boil for about one and a half to two hours.

Making dumplings for Uzbek soup

In principle, the recipe for making Uzbek dumplings is no different from Russian: combine flour, eggs, water and a little salt and knead well with your hands until you get a dense, homogeneous dough.
Finely chop the ingredients for the filling (two types of meat, onion and garlic) with a knife, add salt and spices.
Now we make the dumplings ourselves. If we want to get this shape, as is customary in Uzbekistan, then we cut the rolled out layer of dough into small squares, put a little filling in the center of each, connect the corners of the square located diagonally, then fasten the remaining ones that are free together - we get a triangle.
Now we take a dumpling and connect the corners of the base of the triangle together by passing them through a finger - we get an interesting dumpling with a hole in the middle.
However, if you don’t want to bother with a complex shape, then you can give them a classic look, but try to keep the dumplings no larger than 3-4 centimeters in size.

Please note that from the specified amount of ingredients you will get more dumplings than you need for the soup, so you can immediately throw some into the freezer until the next preparation.

Add vegetables to the broth

When we are done with modeling (about an hour and a half should pass from the moment the vegetables are thrown into the broth), we add salt and spices to the broth, and then cook the vegetables that will end up in the finished soup. Since we will be filtering the broth, the vegetables that were cooked in it will no longer be useful to us.
So, at this stage we cut the ray into thin half rings, the tomato and garlic into thin slices, and the green leaves into just large pieces.
Remove the meat from the pan and set it aside. While it cools, we will strain our broth through a sieve (or cheesecloth) and pour it into a separate pan, then put it on the fire and bring to a boil if it has cooled down during this time.

Separating the cooked meat from the bone

While the broth is heating, separate the cooked meat from the bone, cut it into small pieces and throw it into the pan with the broth. When it boils, add the prepared vegetables.

Place dumplings in broth with meat and vegetables

Now we throw the prepared dumplings into the broth. There should be as many of them as needed so that the soup can be easily mixed. If there are too many dumplings, they will stick together and we will end up with porridge instead of soup, so it is better not to add it than to transfer it.

Cook Uzbek soup until done

When the dumplings float to the surface, cook the soup for another five minutes, then remove the pan from the heat. All that remains is to serve it with sour cream and herbs (optional).

Congratulations, you have mastered the recipe for soup with dumplings in Uzbek style! Now you can delight your guests with this dish, if, of course, you have time for at least two hours to prepare before they arrive.

Prepare the dough. Sift the flour and salt, mix the egg well in 200 ml of water. Pour into flour and knead into a smooth, homogeneous dough. Wrap it in cling film and place it in the refrigerator for 30 minutes.

Finely chop the lamb with a knife. Peel and chop the onion. Gently mix meat, onion and seasonings. Set aside for 20 minutes.

Prepare the sauce. Peel the onions and carrots and cut into small cubes, and also chop the tomatoes. Heat the oil in a thick-walled pan, fry the onion for 5 minutes. Add carrots, cook for another 6 minutes. Add tomatoes, season with salt and pepper. Cook, stirring occasionally, until all the juice has evaporated. Pour in 1 liter of water, bring to a boil, reduce heat and simmer uncovered for 20 minutes.

Divide the dough into 3 parts. Cover two with a damp towel, roll one into a very thin layer. Cut it into 4x4 cm squares, put 1 tsp in the center. filling and fold the dough diagonally to form a triangle. It is good to mold the edges with wet hands. Lift the central corner and wrap the corners at the edges around your index finger, as shown in the photo.