Mashkhurda
Hello!
Today we will talk about the wonderful dish of Uzbek cuisine.
Mashkhurda is a peasant soup that does not require special skills from the cook. He contains little products, but one ingredient is mandatory.
This "Maash" (Mung bean) — a kind of bean culture, which is a bit like lentil. The simplest recipe contains only meat, Mash, rice, carrots and onions, but today we will make a more complex option.
Difficulty: 4/10
Cooking time: 2 hours
Number of servings: 10
Ingredients:
- Beef, 500 gr.
- Tomatoes, 3 large or 8-10 cherry
- Tomato paste, 1.5 tbsp.
- Onions, 2-3 PCs.
- Potatoes, 2-3 PCs.
- Carrots, 2-3 PCs.
- Garlic, 2-3 cloves
- Bulgarian pepper
- Mash, 0.5 cups
- Rice, 0.5 cups
- Cumin, 0.5 tsp.
- Coriander seed, 0.5 tsp
Wash and soak Mash and rice:
Separate the meat from the bones and cut into small pieces:
Carrots, onions, peppers, tomatoes and potatoes cut into small cubes.
Take a cauldron, or similar crockery, pour a little vegetable oil and fry the bones in it until Golden brown:
Then we have each element is fried for ten minutes.
Take out the bones, put the meat with onions and fry about, then this state (it's just ten minutes):
Add carrots with pepper and fry too, stirring constantly, at the same time:
And at the end are tomatoes with tomato paste:
Add Mash:
And immediately pour boiling water (two liters), bring to a boil and cook on low heat until ready Mash (about fifty minutes).
Half an hour after the start of cooking Mash put potatoes:
Once the Mash is fully cooked (it needs to be tried), load the rice and cook for another fifteen minutes.
Finely chop the garlic and mix with spices:
Try the rice for readiness, salt to taste and add garlic. Turn off the stove and give our soup to stand for ten minutes:
Cut the greens (cilantro/parsley/dill)...
...and serve:
Bon appetit!
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