Umach soup with rubbed dough pieces
Ingredients
- 250 gDiced beef
- 200 gPotato
- 40 gCarrot
- 20 gSpring onion
- 10 gParsley
- 800 gWater step 4
- 85 gWheat flour
- 45 gEgg
- 15 gWater step 3
- 2 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water56%
- Diced beef17%
- Potato14%
- Wheat flour 6%
- Egg 3%
- Carrot 3%
- Spring onion 1%
- Parsley 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Boil the meat whole. When cooked, cut it against the grain into pieces so that each person gets 1-2.
Dice the carrot and parsley very small. Mince the spring onion finely. Slice the potatoes.
Sift the flour into a bowl and make a well in the middle. Put the egg, the salt and 15 g of water into the well and mix. Rub the dough with your fingers into grains a little larger than chickpeas, and keep rubbing so they do not clump.
Strain the cooking liquid and bring 800 ml of it to a boil (plain water also works). Drop in the potatoes, onion, carrot and parsley and cook the vegetables.
Add the dough grains for the last 5-8 minutes of the soup. Add salt, cook while stirring, and serve hot.
5 min
Where this recipe comes from
From a published work: quantities come from Moldalieva S., Sormaz Ü., Tatar Türkleri'nin Yemek Kültürü Üzerine Bir Araştırma (2025); the method is written in our own words.
- Moldalieva S., Sormaz Ü., Tatar Türkleri'nin Yemek Kültürü Üzerine Bir Araştırma (2025)Accessed: November 4, 2026
Last changed: November 1, 2026