Beef on the bone (I have a piece of thick edges and brisket) ~800 grams, with a cut 300-350 grams of pulp, the rest were allowed into the broth with onions, one carrot, stalks from one bunch cilantro, celery, salt, pepper, and a couple liters of water.

While cooking the broth, you need to prepare all the soup ingredients and knead the dough for dumplings. For the test I took 250-300 grams of flour with a pinch of salt, a teaspoon of vegetable oil and water in a volume sufficient to make moderately stiff dough. Clean and chop in small dice the other ingredients previously cut the flesh one stalk of celery and a bell pepper, one onion and four medium tomatoes, three cloves of garlic and coriander leaves finely chop. Besides salt and pepper (black, red) to need soy sauce and rice vinegar (white or black).

A well-heated cauldron/wok, add a little vegetable oil and quickly fry for color and taste of the meat, add the onions and half the garlic, fry.

A couple of tablespoons of good tomato paste, fry

Chopped tomatoes, fry

Pepper, celery and cilantro leaves, fry

Salt and pepper, with small fire, on the verge of boiling, minutes 30-40

10 minutes before end of cooking will make dumplings for mimpara is a small, flat pieces of dough which are traditionally eager hands out of thin sausage. Previously the dough was rolled into a bundle of 5-6 millimeters in diameter, slightly flattened and plucked a small dumpling.

Rectify salt/pepper soup base seasoned with rice vinegar and soy sauce, the remains of garlic and send dumplings to cook.