Mampaar Soup (Uzbek-Style)
Tasty, rich, appetizing, and very aromatic! Uzbek-style Mampaar soup isn’t as hard as it seems. With vegetables, meat, and tiny wheat dumplings, it’s thick and filling. Colorful vegetables and herbs make it bright and vibrant.
Updated : 02 February, 2026
Easy
About 1 hour.
Ingredients
400 grams
Beef fillet
2.5 liter
Water
400 grams
Potato
1
Bell pepper
1
Carrot
1
Onion
3
Garlic
2 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
to taste
Ground black pepper
to taste
Salt
Dough
150 grams
Wheat flour
30 milliliters
Water
1
Eggs
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook Uzbek-style Mampaar soup? Very easy! First, prepare the ingredients for the dough.
Step 2
In a bowl, combine sifted flour, clean drinking water, an egg, and salt. Knead a firm dough. Knead long enough to make it completely smooth.
Step 3
Wrap the dough in plastic wrap or a bag and let it rest for 30 minutes.
Step 4
Now prepare the main ingredients for the soup. You can replace beef with lamb or chicken. Choose the cut you like. Use any vegetable oil (I used sunflower).
Step 5
Rinse the beef, pat dry, and cut into small cubes about 3/8 inch (1 cm).
Step 6
Peel the potatoes and cut into the same small cubes.
Step 7
Peel the carrots and cut into small cubes.
Step 8
Remove seeds and stem from the sweet bell pepper and cut into small cubes.
Step 9
Peel the onion and dice it.
Step 10
Peel the garlic and finely chop it with a knife.
Step 11
In a heavy pot, heat the vegetable oil over medium-high heat. Add the beef and sauté, stirring, until lightly browned.
Step 12
Add the carrots, onion, and garlic. Cook, stirring, for 3-4 minutes.
Step 13
Add the bell pepper and tomato paste. Cook, stirring, for 3-4 minutes.
Step 14
Add the potatoes. Season with salt and pepper and stir. Cook for 3 more minutes.
Step 15
Pour cold drinking water into the pot with the vegetables. Bring the soup to a boil. Simmer over medium heat, skimming foam, for about 30 minutes.
Step 16
While the soup cooks, roll the dough into a thin sheet about 1/16-1/8 inch (2-3 mm) thick. Cut the dough into 1/2 × 1/2 inch (about 1 × 1 cm) squares.
Step 17
Lightly dust the squares with flour so they don’t stick together.
Step 18
Before adding to the soup, place the dough pieces in a sieve and shake off the excess flour. In some large hypermarkets you can find ready-made dough for mampaar.
Step 19
Add the dough to the pot in batches. Cook the soup, stirring, for 5 more minutes. As they cook, the dough pieces will float to the surface. When all of them have floated up, you can turn off the heat.
Step 20
Ladle the finished Mampaar soup into bowls, adding chopped cilantro and dill to each one. Enjoy!
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