Mastava is a traditional Uzbek dish, which is often eaten not only at lunchtime, but also at breakfast in the morning. Due to its satiety and the presence of rice in its composition, this soup is also called "liquid pilaf".
It is necessary
- -500 g of meat (lamb, beef)
- -2 white onions
- -1 carrots
- -2 potatoes
- -1 small turnip
- -3 tomatoes
- -0.5 Art. rice
- -bunch of dill
- -vegetable oil
- -2 l of water
- -0.5 Art. curdled milk
- - spices (salt, peppercorns, cloves)
Instructions
Step 1
Wash the meat, free it from films and veins and cut into small portions. Wash and peel the vegetables, chop them finely - onions - in half rings, turnips, potatoes and carrots - into cubes.
Step 2
Wash the tomatoes and chop them into wedges. If you wish, remove the peel from them, for this, cross-cut the peel from above and pour over with boiling water, and after a few minutes drain the boiling water and dip the tomatoes in ice water.
Step 3
Wash the dill and chop finely, rinse the rice. In a bowl with a thick bottom (it is better to take a cauldron) heat the sunflower oil and fry the meat on it until golden brown, then add onions, turnips and carrots and fry for another 4-5 minutes, not forgetting to stir the contents of the cauldron.
Step 4
Add the tomatoes and cook for another 3-4 minutes. Pour hot water over the meat and vegetables, boil, remove the resulting foam and put potatoes and rice in the soup. Cook for 25 minutes. 15 minutes before the end of cooking, add seasonings - peppercorns and cloves and salt. When serving, season the soup with yogurt and herbs.
