soups · easy

Mashhurda (mash soup)

Name: Mashhurda (mash soup)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Uzbek
Ingredients: 200g mash (washed); 200g Laser rice; 500g mutton bone; 80 ml butter; 250g onions, cube; 200g carrots, cube; 2 tomatoes or 50g paste; 1 head of garlic; 8g cumin, 5g coriander, pinch of turmeric; 2 l hot water; Green cilantro - on serve

Mashhurda is an Uzbek thick soup with mash, rice and meat, with rich spices. A hearty, warming, classic winter lunch.

Preparation: 15 min
Cooking.: 90 min
Totally.: 105 min
portion: 4

Mashhurda is a thick Uzbek soup based on mash (small green mung), rice and meat. The texture is closer to porridge than to soup: mash is boiled to a semi-soft state, rice also becomes soft, and the broth is concentrated and saturated. This is a winter table dish: warms, saturates, goes well with hot cake non.

Instructions

1
Step 1. Soak the mash in cold water for 1 hour.
2
Step 2. In Kazan, roast the meat for 5 minutes in oil.
3
Step 3. Add the onions, warm up 5 minutes.
4
Step 4. Put the carrots down, roast for 3 minutes.
5
Step 5. Enter tomatoes, garlic, spices; stew for 5 minutes.
6
Step 6. Pour the water from the mash, put it in a casket; pour 2 liters of water.
7
Step 7. Bring to a boil and extinguish for 30 minutes on a quiet fire.
8
Step 8. Add the washed rice, cook for another 20 minutes.
9
Step 9. Sprinkle, let brew for 5 minutes; serve, sprinkling with greens.

Technological tips

If the mash is not soaked in advance, cooking will take 20 minutes longer.
Serve the mashhurda with a slice of lemon - it relieves the "heaviness" of the soup well.
Mashhurda is a soup that gets better the next day: let it rest.
The fast option is without meat, with the addition of nohat.

FAQ