Mashhurda In Uzbek - A Recipe With A Photo Step By Step. How To Cook Uzbek Mashhurda Soup?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Delicious, thick, rich, nutritious - all this is the Uzbek Mashhurda soup, the recipe of which we will demonstrate to you right now.

Ingredients

Beef on the bone - 350 g

Bulb onions - 1 pc.

Carrots - 1 pc.

Sweet pepper - 0.5 pcs.

Tomato paste - 1 tsp

Vegetable oil - 2 tbsp.

Garlic - 2 cloves

Water - 2 l

Potatoes - 2 pcs.

Mash - 100 g

Rice - 1 tbsp.

Greenery

Coriander

Salt

Hot red pepper

Sweet paprika

• 61 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step by step recipe with photo

Mashhurda is a hearty winter Uzbek soup with mash and rice, usually prepared with lamb or beef. The proportions of rice and mung bean are arbitrary. I like it if the muffin is more, and the rice is only slightly outlined inside. The soup can be made mild in taste, completely without pepper and garlic, and more piquant, spicy, similar to Georgian kharcho. I like this version of mashhurda more.

We will need all the products on the list.

Cut the meat into small pieces, chop the bones. Fry the meat with pulp in vegetable oil until golden brown. Salt.

Chop onions and carrots. Usually carrots are cut into strips, and onions can be cut into smaller pieces.

Add onions and carrots to the sautéed meat. Stir and fry for 5 minutes.

Then add bell peppers, cut into small pieces. Stir and fry for a couple of minutes.

Top with chopped garlic spices and tomato paste. The spices include hot and sweet peppers, ground coriander. The pasta can be replaced with fresh tomatoes. Stir to give the spices their flavor.

Pour everything over with water, add a little salt, bring to a boil and cook for 20 minutes to soften the meat. You can cook it for longer, but make sure that the water does not boil away much. Do not close the cover completely. Medium boiling.

Peel the potatoes, cut into small cubes and send them to the cauldron with soup after 20 minutes of boiling. I like it to be almost boiled, which usually does not happen in an acidic environment.

Rinse the mash in advance several times and fill it with cold water, let it stand for at least 15 minutes. Then drain the water.

Mash comes from different manufacturers, and the cooking time may vary. Cook the soup with waving until the grains begin to burst slightly.

And only then add the washed rice. Cook the soup until the rice is done.

Bring mashhurda to taste, salt.

Serve with chopped herbs and garlic, if desired.

Enjoy your meal!