Dushbara (dumpling soup)
Tiny meat dumplings cooked in broth, served with dried mint and, if you like, garlic vinegar.
Well-cooked hot dish
Ingredients
- flour
- egg
- water
- minced lamb
- onion
- bone broth
- dried mint
- salt
- optional vinegar and garlic
How it is prepared
Small dumplings are folded from thin dough and mince, then simmered in boiling broth for a few minutes after they float.
Food safety with low immunity
- Minced meat and dishes made from it must always be fully cooked — including the middle.
How to prepare it during treatment
With mouth sores, serve it without vinegar and garlic.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.
Reheating
Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.
Symptoms it may suit
- Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
- Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
- Plov (saffron rice)
- Dolma (stuffed vine leaves)
- Piti (lamb and chickpea stew)
- Qutab (thin filled flatbread)
- Dovga (yoghurt and herb soup)
- Kuku (herb frittata)
- Lavangi (walnut-stuffed chicken)
- Merji shorbasi (red lentil soup)
- Toyug shorbasi (chicken soup with noodles)
- Kufta bozbash (meatball and chickpea soup)
- Khash (slow-boiled trotter broth)
- Khingal (dough squares with fried mince)
- Kalam dolmasi (stuffed cabbage leaves)
- Uch baji dolmasi (stuffed aubergine, pepper and tomato)
- Shah plov (crown plov baked in lavash)
- Shuyud plov (dill and broad bean plov)
- Fisinjan plov (meatballs in walnut-pomegranate sauce)
- Sabzi govurma (lamb stewed with herbs)
- Turshu govurma (sweet-sour lamb with dried fruit)
- Lula kebab (minced lamb kebab)
- Tika kebab (lamb chunk kebab)
- Nara kababi (sturgeon kebab)
- Saj ichi (meat and vegetables cooked on a saj)
- Toyug bozartmasi (chicken stewed with onion and tomato)
- Toyug chighirtmasi (chicken with eggs)
- Jiz-biz (lamb offal fry with potatoes)
- Pomidor-yumurta (eggs scrambled with tomatoes)
- Sudlu siyig (milk rice porridge)
- Choban salad (shepherd salad)
- Motal cheese (skin-ripened sheep cheese)
- Ayran (salted yoghurt drink)
- Shekerbura (walnut-filled pastry)
- Pakhlava (Baku layered walnut pastry)
- Firni (rice-flour milk pudding)
- Dried fruit kompot
- Tandir bread
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)