Azerbaijani Dumpling Soup, Dushbere (Dushbara) | AZCookbook.com

Name: Azerbaijani Dumpling Soup, Dushbere (Dushbara) | AZCookbook.com
Cuisine: European, Eastern European
Ingredients: Serves 5-6; For the Dough; 2 cups all-purpose, plus extra for kneading and thinning the dough; ½ teaspoon salt; 1 egg; 2/3 cup tepid water; For the Filling; 7 oz (200g) ground lamb or beef, or a combination, not lean; 1 small onion, peeled and grated (1/2 cup); ½ teaspoon salt; ¼ teaspoon ground black pepper; For the Broth; Version 1 – yields a lighter, simpler broth (most commonly used); 9 cups water; 1/8 teaspoon of turmeric powder; salt, to taste; Version 3 – yields a more substantial broth (my family recipe, not as widely known); 3 tablespoons unsalted butter; 1 small onion, peeled and very finely chopped (1 cup); 1 tablespoon tomato paste; salt, to taste; 9 cups water; To Garnish; chopped fresh cilantro (coriander), to garnish (substitute with dried mint in winter)