Tushbera is a Tajik (and wider Central Asian) small-dumpling soup served in broth with yogurt.
Spoon up tushbera and the tiny dumplings are tender and slippery, their juicy beef filling savory against the clean, mild broth, the suzma adding a cool tang and the herbs freshness. Bite: delicate and comforting, the little parcels almost melting, the yogurt lifting the broth. A patient, homemade soup that warms the Tajik winter.
Rolling the dough paper-thin and the dumplings tiny means they cook fast and turn silky in the broth; grated (not chopped) onion keeps the filling juicy. A clean, mild broth lets the dumplings lead, while suzma's tang and fresh herbs lift the whole bowl — the Central Asian yogurt finish.
Variations
With lamb. Fried then simmered. With more herbs. In a richer broth. With chili oil. Larger dumplings.
On the Palate
Where Tushbera Tajik sits in the Tajik flavor cloud
Ingredients
Serves 5How it's made
8 steps · 50 min active + 40 min waiting
- 110 min
Make a simple dough of flour, water, and salt; rest it.
- 26 min
Mix minced beef with finely grated onion, salt, and pepper.
- 314 min
Roll the dough very thin and cut into small squares.
Watch outRoll the dough until it's nearly see-through — thick wrappers cook up gummy and heavy, while paper-thin ones turn silky in the broth.
- 418 min
Place a tiny bit of filling on each and fold into little dumplings.
- 58 min
Simmer a light beef or vegetable broth with a bay leaf.
- 69 min
Drop the dumplings in and simmer gently until they float and are cooked, 8 min.
Watch outKeep the broth at a lazy simmer, not a rolling boil — a hard boil bursts the little dumplings; they're done a moment after they float up.
- 72 min
Stir suzma (strained yogurt) into bowls or serve on the side.
- 83 min
Ladle the dumplings and broth over; scatter fresh herbs.
