Mastava is a national Uzbek dish. Mastava is usually made from lamb ribs and fillets with vegetables. This soup turns out to be very satisfying, thick and rich. This soup tastes like pilaf, and the ingredients are almost the same as in pilaf.
It is necessary
- - cold running water - 2 liters;
- - lamb - 300 grams;
- - onions - 2 heads;
- - fresh carrots - 1 piece;
- - tomatoes - 3 pieces (they can be replaced with tomato paste);
- - potatoes - 3 pieces;
- - long grain rice - 100 grams;
- - fat for frying;
- - bay leaf - 2 - 3 leaves;
- - favorite spices and fresh herbs;
- - sour cream (kefir, yogurt) to taste.
Instructions
Step 1
Heat the fat in a cauldron or in a thick-walled saucepan. Rinse the lamb thoroughly and cut into cubes. Fry the lamb pieces until golden brown.
Step 2
Rinse, peel and cut onions into half rings, carrots into cubes, add them to a saucepan with lamb and continue to fry for 10 minutes, stirring occasionally. Chop the tomatoes and add to the pot as well.
Step 3
Wash and peel potatoes, cut into cubes. Sort the rice and rinse well. Add to a saucepan with meat, sprinkle with spices to taste.
Step 4
Pour boiling water over the meat and vegetables, add the bay leaf. Boil the soup until the potatoes and rice are fully cooked; if necessary, remove the foam with a slotted spoon during cooking.
Step 5
After Mastava is completely cooked, remove the pan from the heat and let the soup steep under a closed lid for about 20 minutes. Serve Mastava hot, if you wish, you can add sour cream (kefir, yogurt), decorate with herbs.
