Tschiller with Chebureks

Ingredients for 4 servings:

• 400 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 2 tbsp sugar
• 4 tbsp vegetable oil
• 100 ml water, warm
• 300 g minced beef
• 50 g tomato paste
• 3 small peppers
• some salt and pepper
• 1 large onion(s), red
• 4 garlic cloves
• 1 large zucchini
• 500 ml vegetable stock
• 500 g yogurt
• some salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Spicy Polish dumplings in a zucchini yogurt soup

Mix the flour with salt, sugar, and dry yeast. Add the vegetable oil and warm water and knead everything into a smooth dough. The dough should not be too soft, but should be easy to roll out. Knead in more flour if necessary. Shape the dough into a ball, cover, and let it rise in a warm place for about 30 minutes. In the meantime, peel the onion and garlic cloves. Finely dice the onion and roughly chop the garlic. Peel and dice the zucchini. Prepare the broth in a blender and set aside. Prepare the yogurt and spices. For the filling, mix the ground beef with the tomato paste. Cut the bell peppers into small rings and mix in. Season with salt and pepper. For the chebureks, roll out the yeast dough on a smooth, floured surface. Cut out circles using a round cookie cutter or drinking glass. These circles should be large enough to comfortably fit about 1 tablespoon of the meat filling without spilling out. Loosely place a tablespoon of meat filling in the center of each cut-out piece of dough and fold the dough over itself like a half-moon. Press the edges of the dough together with a fork. Cover the filled chebureks with a cloth and let them rest for 10 minutes. For the zucchini (Tschiller) yogurt soup, sauté the onion in a large pot in hot vegetable oil until translucent. Add the garlic and fry briefly, then deglaze with the stock. Bring to a boil and add the zucchini cubes. Reduce the heat and simmer for about 5 minutes, season with salt and pepper. Now add the yogurt, stir in, and puree everything finely with a hand blender. Carefully add the chebureks to the zucchini yogurt soup and bring to a boil again. Once the soup boils, reduce the heat and simmer for about 15 minutes, stirring occasionally. Serve in soup bowls.