Chuchvara - beef dumplings in soup

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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.