Mung beans (maash) soup
Hello!
Today there will be a soup from Mung bean - a kind of bean culture similar to lentil.
Difficulty: 3/10
Cooking time: 2.7 hours
Number of servings: 8
Ingredients:
- Beef (shank or neck), 800 gr.
- Mung beans, 250 gr.
- Potatoes, 200 gr.
- Onions
- Carrots
- Bay leaf
- Allspice and black pepper
- Garlic
- Tomato paste, 1.5 tbsp.
- Salt
- Vegetable oil
Put the meat in 2.5 liters of cold water, bring to a boil, remove the foam, do not add anything and cook on the smallest fire for an hour and a half.
Mash washed and soaked in warm water.
Vegetables clean and grind. Diced potatoes, onions finely, keeping the trim for further loading into the broth, half three carrots on a coarse grater, half cut into cubes. Dilute tomato paste with a small amount of boiling water, chop garlic finely.
Peppers MCPFE through a cloth (with a rolling pin or a hammer for pounding meat).
Heat a little vegetable oil in a frying pan and fry onions and carrots for 4-5 minutes.
Load the tomato paste, garlic, add a little broth from the pan and simmer on low heat under the lid for fifteen to twenty minutes.
An hour and a half cooking broth, add the spices, onion scraps, carrot cubes, sprinkle with salt and cook for half an hour.
Ready broth strained and the meat put aside, all the trash, loaded mash potatoes and cook until tender about 25 minutes.
Meat into pieces and return to pot.
Add carrots with onions, salt to taste, turn off the heat, insist fifteen minutes and serve with fresh herbs (very good cilantro).
Bon appetit!
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