Mastava is a national dish of Uzbek cuisine. This is a thick, rich rice soup with vegetables and aromatic tomato frying. As a rule, mastava is made from mutton. But it will turn out no less tasty from beef or pork ribs. If you are tired of regular soups, try this wonderful dish. It can be served as a first or second course.
It is necessary
- - lamb (beef with bone, pork ribs) - 700 g;
- - rice - 200 g (1 glass);
- - onions - 2 pcs.;
- - medium-sized carrots - 2 pcs.;
- - potatoes - 3 pcs.;
- - tomato paste - 2 tbsp. l.;
- - black pepper - 10 peas;
- - cumin - 0.5 tsp;
- - dried coriander (cilantro) - 0.5 tsp;
- - salt - 0.5 tbsp. l.;
- - vegetable oil for frying;
- - fresh herbs, kefir or sour cream - for serving;
- - a thick-walled saucepan or cauldron.
Instructions
Step 1
Rinse the meat, dry and cut into small pieces. Pour vegetable oil into a saucepan (cauldron), heat it well and put the meat. If it (ribs or lamb) with a large amount of fat, then you can not use the oil, but immediately throw the chopped meat pieces into a heated pan and, frying them, wait until all the fat is melted.
Step 2
Meanwhile, peel the onions and carrots and chop them into small cubes. When the meat is golden brown, toss in the onion, stir and fry until transparent. Then add the carrots and fry until golden brown. Then add the tomato paste, stir and cook for another 5 minutes.
Step 3
Grind the cumin and dried coriander in a mortar or using a rolling pin, and then pour them into a saucepan along with black pepper. Pour in 2.5-3 liters of hot water, bring to a boil, and then reduce the temperature to a low value, cover and cook for 30 minutes.
Step 4
Peel and dice the potatoes. Pour the rice into a bowl and rinse under running water several times until it becomes completely transparent. Once 30 minutes have passed, transfer the rice to a saucepan, bring to a boil, and continue cooking the soup for another 10 minutes. Now add the potatoes and cook until the meat is tender (about 1 hour). By the end of the time, the potatoes and rice should be boiled and very soft.
Step 5
Once the soup is ready, add the salt. Then remove the pan from the stove and let the dish brew for a bit. Serve mastava in deep bowls with fresh chopped herbs, kefir or sour cream.
