Table of contents:
Video: Mashkurda, Recipe With Photo
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Beef - 300 grams;
Mash - 100 grams;
Rice - 2 tbsp;
Carrots - 1 pc;
Bulgarian pepper - 0.5 pcs;
Bulb onions - 1 pc;
Vegetable oil - 3 tablespoons;
Paprika - 0.5 tsp;
Hot pepper - to taste;
Salt to taste;
Ginger - 0.5 tsp;
Coriander - 0.5 tsp;
Sugar -1 tsp;
Tomato paste - 1 tbsp;
Garlic - 3 cloves;
Greens to taste.
- 220 kcal
- 1 hour 40 minutes
- 1 hour 40 minutes
Photo of the finished dish
Step by step recipe with photo
Mashkurda - Uzbek soup with mash. Mung is a cereal of the legume family, very rich in minerals, vitamins and useful for everyone. This cereal is especially useful for women. Previously, it could only be bought in the East or Central Asia, now it is already sold everywhere. Try to cook this national soup, it is very tasty and spicy.
Rinse the mung bean several times in water and cover with clean water. Leave to swell a little while the other soup ingredients are being prepared.
Cut the beef into small pieces.
Chop the onion and garlic arbitrarily. Add hot pepper to taste.
Heat the vegetable oil in a cauldron and fry the beef.
After the crust has formed, the meat can be salted. Add chopped garlic clove, pepper and onion. If it burns, then pour in half a glass of water so that all the greaves are dissolved.
Cut carrots into strips, Bulgarian pepper into cubes.
Add carrots and peppers to the meat and onions. Fry a little and add tomato paste. If in season, it can be juicy tomatoes. Tomato paste needs to be fried with vegetables for about 5 minutes. I always add a half teaspoon of sugar to neutralize the acid.
Pour everything with water, about 10-11 glasses. During cooking, the water will still boil away, and the soup tends to become thicker.
Rinse mash and rice well again.
Add mung bean to soup and cook until soft. The mung bean seeds should swell, but not yet burst, which takes about 30 minutes.
Add diced potatoes to the soup along with mash. In an acidic environment, it cooks for a long time, so do not be afraid that it will boil down ahead of time.
Once the mung bean is softer and the potatoes are boiled, you can add rice and cook until soft. I cook it for about 10 minutes. In total, the soup is cooked for at least an hour.
The finished soup looks like this:
To serve, you need to peel 2 cloves of garlic, chop it finely and grind it with salt and pepper. Chop any greens in the same way.
Pour soup into a plate, add garlic, pounded with salt, herbs, sour cream. Help yourself!