Mashhurda is a national dish of Uzbek cuisine. In Uzbekistan, it is no less popular than pilaf or shurpa. The main feature of this thick soup is that it is based on mung bean, a green legume that is unusually rich in protein. Currently, mung bean is not at all difficult to find, it is sold in almost any large store or market.
It is necessary
- - meat (lamb or beef) - 0.5 kg;
- - mung bean - 0.5 cups;
- - rice - 0.5 cups;
- - onions - 3 pcs.;
- - carrots - 1 pc.;
- - tomato paste - 2 tbsp. l. or tomatoes - 2 pcs.;
- - potatoes - 2 pcs.;
- - garlic - 3 cloves;
- - vegetable oil;
- - zira;
- - pepper;
- - salt;
- - a cauldron or frying pan with a thick bottom and walls.
Instructions
Step 1
Peel the onions and carrots. Chop the meat into small pieces, cut the onion into half rings, and cut the carrots into small cubes. Sort the mash and rinse in running water.
Step 2
Warm the cauldron well, pour in vegetable oil. Place the meat and, stirring occasionally, fry until golden brown.
Step 3
When the meat is browned, add the onion to it and cook for 10 minutes.
Step 4
Next, throw in the carrots, mix everything well and fry for another 10 minutes.
Step 5
Add tomato paste and stir. If you have tomatoes, fry them until all the juice has evaporated. Add a dash of cumin to enhance the flavor of the dish.
Step 6
Throw in mung bean and pour in 2.5 liters of water. Stir the contents of the cauldron, bring to a boil Set to a moderate temperature and cover with a lid.
Step 7
Meanwhile, peel the potatoes and cut them into small cubes, toss them into the cauldron. Rinse the rice several times until the water becomes clear.
Step 8
Once the mung bean starts to pop, add the rice. Bring to a boil, then reduce the temperature to a minimum, cover with a lid. Cook the dish for about 15 minutes until the rice is done.
Step 9
Peel the garlic and chop finely. Put it in a cauldron. Add pepper and salt. Once the rice is cooked, remove the dish from the stove and let it brew.
Step 10
Mashhurda is ready! Serve it in deep bowls with kefir or sour cream.
