Today I’m sharing one of my family’s favourite recipes. This Uzbek Chuchvara soup is a fun fusion of flavours. Incorporating traditional Uzbek Meat Chuchvara with oriental-style flavours.
Store Bought Dumbings you can use in Uzbek Chuchvara Soup
Chuchvara goes by various names across different cultures, highlighting its widespread popularity. Known as Pelmeni in Russian and Manti in Turkish, each variation brings its unique twist to the dumpling concept.
Russian Pelmeni typically features minced meat, usually a mix of beef and pork, encased in a thin dough and served with sour cream. Turkish Manti, on the other hand, often includes spiced minced meat nestled in a thicker dough, topped with yoghurt and garlic-infused butter.
While the core concept of meat-filled dumplings remains consistent, the differences in ingredients, dough thickness, shapes and condiments showcase the rich diversity of flavours in these delicious variations. Each name reflects a cultural identity, and the nuances in preparation methods contribute to the distinct charm of Pelmeni, Manti, and Chuchvara.
As long as it is meat-filled, either one of these cute little dumplings will be suitable to work with this recipe. If you are Muslim though, you will have to refer to the ingredients on the packaging to make sure it is halal.
Making the Chuchvara – Uzbek Mini Dumblings
Typically, chuchvara is filled with onions, minced meat and spices, there is a special way to roll and cut the dough. As you can imagine it can take some time, however, it is worth it in the end. Those already familiar with making chuchvara will often make it in bulk and freeze it in suitable portions to use when needed. In some countries, you can find different forms of these mini dumplings already made in supermarkets. Here in Turkiye, you can find them ready-made on sale either dried or frozen. To see how to make traditional Uzbek chuchvara at home, please follow the directions at: (Recipe coming soon)
Ingredients for Oriental Style Uzbek Chuchvara Soup:
- 1 chopped onion
- 1 carrot (cut in strips)
- 1 medium red bell pepper (cut into strips)
- 3 cups of stripped cabbage
- 2 cups cut broccoli
- 2 garlic cloves (grated)
- 4 tbsp Sesame oil
- 1 cup sweetcorn (frozen)
- 500ml chicken or vegetable stock (made with 1 stock cube)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 1/2 tsp ginger powder
- 1 tbsp tomato paste
- 1-2 tbsp soy sauce
- 500g frozen minced meat chuchvara
How to Prepare Uzbek Chuchvara Soup with an Oriental Twist
- In a large pot, heat the sesame oil over medium heat. Add the chopped onion, grated garlic, cut cabbage and carrot strips. Sauté until the vegetables are tender and aromatic.
- Stir in the tomato paste and soy sauce, allowing the flavours to meld. Pour in the chicken or vegetable stock, bringing the mixture to a gentle simmer then add the sliced red pepper, broccoli and sweetcorn.
- When the stock is boiling, carefully drop the frozen minced meat chuchvara into the simmering broth. Cook for about 10-15 minutes until the dumplings are cooked through. I usually taste-test one by cutting it through the middle and checking it. (Store-bought dumplings will have a recommended cooking time written on the packaging.)
- Allow the soup to simmer until the vegetables are tender but still vibrant.
- Season the soup with salt and black pepper according to your taste preferences. Adjust the seasoning as needed to achieve the perfect balance.
- Ladle the Oriental-style Uzbek Chuchvara Soup into bowls. Top each serving with a generous sprinkle of chopped green onion or spring onions, adding a burst of freshness and extra flavour.
- Serve hot with an optional side of soured cream or yoghurt with a boiled quail egg sliced in half.
My family always enjoys diving into a bowl of this Oriental-style Uzbek Chuchvara soup that marries the rich Uzbek tradition of chuchvara with the exciting flavours of Oriental cuisine. The sesame-infused broth, vibrant vegetables, and succulent dumplings create a symphony of tastes that redefine the classic Uzbek dish. The infusion of ingredients like sesame oil, garlic and soy sauce really elevates the traditional chuchvara to new heights.
So please let me know if you tried out this recipe and if you liked it or not!
Uzbek Chuchvara Soup – Oriental-Style
Ingredients
- 1 chopped onion
- 1 carrot cut in strips
- 1 medium red bell pepper cut into strips
- 3 cups of stripped cabbage
- 2 cups cut broccoli
- 2 garlic cloves grated
- 4 tbsp sesame oil
- 1 cup sweetcorn frozen
- 500 ml chicken or vegetable stock made with 1 stock cube
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1/2 tsp ginger powder
- 1 tbsp tomato paste
- 1-2 tbsp soy sauce
- 500 g frozen minced meat chuchvara (frozen or fresh)
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the chopped onion, grated garlic, cut cabbage and carrot strips. Sauté until the vegetables are tender and aromatic.
- Stir in the tomato paste and soy sauce, allowing the flavours to meld. Pour in the chicken or vegetable stock, bringing the mixture to a gentle simmer then add the sliced red pepper, broccoli and sweetcorn.
- When the stock is boiling, carefully drop the frozen minced meat chuchvara into the simmering broth. Cook for about 10-15 minutes until the dumplings are cooked through. I usually taste-test one by cutting it through the middle and checking it. (Store-bought dumplings will have a recommended cooking time written on the packaging.)
- Allow the soup to simmer until the vegetables are tender but still vibrant.
- Season the soup with salt and spices according to your taste preferences. Adjust the seasoning as needed to achieve the perfect balance.
- Ladle the Oriental-style Uzbek Chuchvara Soup into bowls. Top each serving with a generous sprinkle of chopped green onion or spring onions, adding a burst of freshness and extra flavour.
- Serve hot with an optional side of soured cream or yoghurt with a boiled quail egg sliced in half.