Dzyama
Description
You can prepare dzhama with pork or veal. It also turns out delicious even with light diet chicken. To make dzhama, you'll need a couple of onions (one for the broth, the other for the sauté), carrot, parsley, pepper, and fresh herbs. The dough is made from eggs, flour, and sour cream (I used 15% fat). A pleasant tanginess comes from vinegar (I used lemon juice instead). The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cut the pork into medium cubes, pour in water (about 2.5 liters). Bring to a boil, and don't forget to skim off the foam.
- 3
Step 3
Cut the onion in half, but do not peel it—the broth will have a nice golden color this way. Add the onion to the meat.
- 4
Step 4
Also add bay leaf and allspice berries to the meat. Cook until the meat is done, which is about an hour.
- 5
Step 5
While the meat is cooking, you can prepare the other ingredients. Finely chop the onion into small cubes, do the same with the pepper. Grate the carrots and parsley on a grater or cut into thin strips.
- 6
Step 6
Add the vegetables to the broth. Cook for about 15 minutes.
- 7
Step 7
Mix the flour with eggs and sour cream until smooth.
- 8
Step 8
The batter should have the consistency of thick sour cream. Pour the batter into the soup in a thin stream; you can use a piping bag. Ideally, it will form noodles, but small pieces may form. Don't worry—this won't affect the taste. Simmer for about 5–7 minutes.
- 9
Step 9
Finely chop the garlic and herbs.
- 10
Step 10
Add to the soup, cook for a few more minutes, then turn off the heat. The Zakarpattia soup is ready.
- 11
Step 11
Serve the ready-made dzhama seasoned with wine vinegar or lemon juice—for a tangy flavor.