Dushbara Soup (Düşbərə) — Azerbaijani Tiny Dumplings in Herb Broth

• 300 gall-purpose flour (plus 20 g for dusting)
• 4 gfine salt (about 3/4 tsp)
• 1large egg
• 120 mlwater (room temperature)
• 250 gground beef (85–90% lean)
• 120 gyellow onion (grated on a fine grater)
• 1 tspblack pepper
• 1500 mlbeef broth (low-sodium preferred)
• 20 gunsalted butter (traditional richness)
• 20 gfresh cilantro (finely chopped)
• 10 gfresh dill (finely chopped)
• 5 gfresh mint (finely chopped)
• 12 ggarlic (about 3 cloves, finely grated)
• 45 mlwhite wine vinegar (3 tbsp)

Instructions

1. 1

   Make the dough: In a bowl, whisk the flour and salt until evenly combined. Add the egg and water, then mix and knead for 8–10 minutes until smooth, firm, and elastic; the dough should feel stiffer than pasta dough so it holds tiny shapes.

2. 2

   Rest the dough: Cover the dough tightly and let it rest for 30 minutes at room temperature. This relaxes the gluten so you can roll it thin without springing back and tearing.

3. 3

   Mix the filling: Combine ground beef, grated onion, salt, black pepper, and 30 ml water in a bowl. Mix vigorously for 1–2 minutes until the mixture becomes slightly tacky; this helps the filling stay cohesive inside very small dumplings.

4. 4

   Roll and cut the wrappers: Dust the work surface with a measured portion of the extra flour and divide the dough into 2 pieces to keep it manageable. Roll one piece very thin (about 1 mm), then cut into 2 cm squares; keep the other piece covered so it does not dry out.

5. 5

   Shape the dushbara: Place about 2 g of filling (roughly 1/4 tsp) in the center of each square, then fold into a triangle and press out any trapped air. Pinch the two corners together to form a tiny “ring” dumpling, and set on a lightly floured tray; repeat with remaining dough and filling.

6. 6

   Prepare the broth: In a pot, bring the beef broth and 500 ml water to a gentle boil, then reduce to a steady simmer. Stir in the butter and the measured salt, and keep the heat moderate so the dumplings won’t break from aggressive boiling.

7. 7

   Cook the dumplings: Add the dumplings in 3–4 batches, stirring gently after each addition so they do not stick to the bottom. Simmer for 8–10 minutes until the dumplings float and the meat is cooked through; keep the surface at a calm simmer, not a rolling boil.

8. 8

   Finish with herbs: Turn off the heat and stir in the chopped cilantro, dill, and mint, letting the residual heat bloom their aroma for 2 minutes. Taste the broth and adjust only if needed, then ladle into bowls with plenty of dumplings in each serving.

9. 9

   Make the garlic-vinegar and serve: In a small bowl, mix the grated garlic with vinegar and 15 ml water, then let it stand for 5 minutes to mellow. Serve the soup hot and let each person add 1–2 tsp of the garlic-vinegar to brighten the broth to their preference.