style="font-size:15px;"> Separate the bones from the fatter beef or mutton and bring to a boil. You make minced meat from Lahimi, add finely chopped onion and sprinkle with salt. Knead the dough harder, roll it out, wrap it in a towel and let it rest for 10 – 12 minutes, first spread it thick – 1 – 2 mm thick, then using a rolling pin. Cut 4x4 cm skins from the spread and add a teaspoon of minced meat to each skin. Take the bones from the pot and boil them with finely chopped onions, large – large cubes of diced potatoes and tomatoes, add the dumplings and cook. Once the dumplings rise to the surface of the soup, boil for another 3 – 4 minutes, then distribute in bowls – sprinkle with chopped cilantro and pepper and place on the guest table. Ingredients: meat bones for soup, 2 onions, 2 potatoes, 2 – 3 tomatoes, salt to taste; 300 g of white flour for the dough, 1 egg, 0.3 cups warm water, 1 teaspoon salt; For the value is taken 300 g of soldered meat, 3 – 4 onions, 1 teaspoon salt, half a teaspoon pepper.
Ugra oshi soup
Finely chop the mutton, chop the bones and put in a pot, put in cold water and bring to a boil. Add finely chopped onion, tomato, carrot or potato to it and cook for 2 hours. You knead, knead and spread the dough as you would a dumpling. From the spread you cut a noose 2 – 3 mm wide. Stir in the batter and cook until the salt in the boiling soup is set. After Ugra rises to the surface of the pot, boil for another 2 – 3 minutes. You can also add minced meat to Ugra. The finished dish is brought to the table, sprinkled with pepper and chopped herbs on the surface of the bowls. Ingredients: 500 g of meat for soup, 2 – 3 onions, 3 – 4 tomatoes, 2 carrots, 2 potatoes, salt to taste; For the dough you will need 300 g of white flour, 1 egg, 0.5 cups of water, 0.5 teaspoons of salt.
Fried soup
Finely chop the lamb fat and remove the jizz. Just like you cut meat into kebabs, you cut it to the size of the first joint of your thumb, chop the bones, and fry it in the stained oil. To this add the ring-ring chopped onion, tomato and fry until the tomato is crushed, then put the carrot in the shape of a parrak-parrak or cube – and fry until soft. Before pouring water into the pot, put the diced potatoes in a large cube or parchment method and bring to a boil with water. Adjust the salt and add the pepper as well. When completely cooked, distribute in bowls, sprinkle with chopped greens on the face and place on the guest table. Ingredients: 500 g of lean meat, 100 g of lard, 500 g of potatoes, 2 carrots, 3 – 4 tomatoes (2 tablespoons of tomato paste), 3 – 4 heads, onion, 1 pepper, salt, spices and herbs sprinkled on the face.
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