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

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

Delicious and rich rice soup of Uzbek cuisine, Mastava. Lamb soup with potatoes and vegetables is being prepared.

Ingredients

Lamb - 500 g

Potatoes - 2 pcs.

Carrots - 1 pc.

Garlic - 2 cloves

Chili pepper - 1 pc.

Rice - 100 g

Tomatoes - 1 pc.

Onions - 1 pc.

Parsley and dill - 10 g

Spices to taste

Vegetable oil - 1 tablespoon

• 164 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Mastava is a delicious dish of Uzbek cuisine! In fact, it is a rice soup with vegetables cooked in lamb. But this soup is quite thick and rich. It seems to me that lamb gives this soup a unique aroma and taste. In addition to lamb, rice, onions, carrots are put in the soup. The rest of the ingredients are optional. I always add tomatoes and potatoes. Met recipes for mastava and with the addition of eggplant. And instead of lamb, they also put beef. Lamb ribs are best used, they make the soup rich. Rice should be round, starchy, it will thicken our soup.

Well, and the very last moment before we start cooking Uzbek Mastava: chili pepper is added to it in large quantities. If you don't like spicy, just put a whole pod of dried chili peppers without chopping it, it will only give the aroma to the soup in this form, but not the bitterness.

To prepare mastava in Uzbek, we will prepare all the products according to the list.

Let's prepare the vegetables. Cut the chili pepper into thin rings, the garlic and onion into small cubes.

In a saucepan, fry the lamb ribs in vegetable oil until golden brown, for 5-7 minutes. Add garlic, chili and onion. Fry for another 5 minutes until the vegetables are soft.

Fill the meat with 1 liter of boiling water. Let the broth boil and add rice. Salt the soup at this stage.

Now let's cut the rest of the vegetables. Cut the tomatoes into quarters, and dice the carrots and potatoes.

First, add the carrots and tomatoes to the soup and cook the soup until the rice is tender.

Now add the potatoes and simmer the soup until the potatoes are tender. Mustava will thicken well.

Add dill and parsley, remove the soup from heat and let it brew for 10 minutes.

Pour the finished soup into portioned plates. Sprinkle with herbs and serve.

This mastava is an amazingly tasty dish! Enjoy your meal!

Other recipes for lamb soups

Lamb shulum

• Shurpa pr-Uzbek
• Kufta-bozbash
• Arabic corn soup