Mantapur soup with broth

We cook manti for a couple, but the Armenians cook them in broth. I think it's because all Armenian recipes are very ancient, as ancient as this amazing people. At that time, the kaskan (mantyshnitsa) had not yet been invented, and food was cooked in cast-iron pots and pots. For thousands of years, Armenian women have preserved ancient culinary recipes. And only thanks to them, we can now taste what the distant ancestors of modern Armenians ate.
We take a good piece of beef on the bone. We cook broth from the bone, and the pulp is passed through a meat grinder twice, or twisted in a combine at the highest speed. Add finely chopped and fried onions, parsley, pepper and salt to the minced meat. The filling is ready.
Now we make the dough. Pour flour into a deep bowl, make a hole in it and pour the eggs into it, add a little water and quickly knead the dough, as for dumplings. Divide the dough in half and roll out two layers of it, about 1-2 mm thick. On one layer we spread the balls of minced meat at an equal distance, and the dough in the intervals between the minced meat, lubricate with egg. Then we cover the top with a second layer, and with a glass with sharp edges we cut out circles of dough together with minced meat. The edges should be carefully pinched.
We send the finished manti to a pot with boiling broth and cook until ready. Usually, ready-made manta rays float to the surface of the broth.
The broth is served separately to the table, and the mantas are filled with matsun with garlic.
Summary: Matsun is a fermented milk product. Curdled milk from cow, sheep or buffalo milk