Uzbek Mastava

Very hearty, thick, and rich soup, Uzbek mastava is made from lamb or beef with a large number of vegetables and rice. The main ingredients are pre-fried before combining in the broth, which is why this dish is also called fried soup or liquid pilaf.

It is best to prepare Uzbek mastava in the harvest season when vegetables come straight from the garden to the table. However, one should not limit themselves to a particular time of year, as the soup turns out to be wonderfully tasty even with frozen vegetables. It is relatively quick to prepare, as almost all components are first fried over high heat until nearly cooked.

Yield: 8 servings.

Cooking time: 60 minutes.

Caloric content: 76 kcal per 100 grams of the dish.

Cuisine: Uzbek.

Ingredients

• beef or lamb (meat) – 500 g;
• white onion – 160 g;
• carrot – 220 g;
• bell pepper (preferably red or yellow) – 90-100 g;
• garlic – 6 cloves;
• tomatoes – 80-100 g;
• potatoes – 200 g;
• rice – 100-110 g;
• odorless vegetable oil – 3-4 tbsp;
• ground coriander – 1 tsp;
• bay leaf – 2 pcs;
• tomato paste – 1 tbsp;
• clean water – 2 l;
• salt – 2/3 tbsp;
• mix of fresh herbs (cilantro, green onion, parsley, dill) – a bunch;
• hot pepper – optional.

Cooking

1. Prepare the ingredients. The meat should have fat layers; then it will turn out juicy and tender. You can use bell pepper and tomatoes from your winter stock of the freezer, but if they are fresh vegetables, it's better to remove the thin skin from the tomato after scalding it with boiling water. Any rice can be used, but special rice for Uzbek pilaf is preferable.

2. Pour 3-4 tablespoons of vegetable oil into a cauldron or pot with a thick bottom and heat well.

3. Meanwhile, cut the meat into small cubes.

4. Fry it over high heat in the oil until it changes color.

5. While the meat is frying, prepare the onion by cutting it into not too thin half-rings.

6. Add them to the pot.

7. Also fry (for about a couple of minutes).

8. Cut the carrot into medium cubes.

9. Transfer it to the meat with the onion.

10. Fry everything together without reducing the heat for another 3-4 minutes.

11. Cut the bell pepper into medium pieces.

12. Fry it for a couple of minutes in the pot.

13. Meanwhile, finely chop the garlic.

14. Season the hot vegetables with it.

15. Immediately add the diced tomatoes to the mixture. Fry everything again for 3-4 minutes.

16. Then pour in boiling water.

17. For a more pronounced flavor and rich color, add tomato paste.

18. Sprinkle in the essential Eastern spice – dried coriander.

19. Bring the soup to a boil, reduce the heat, and salt the soup, tasting it.

20. A foam will begin to appear on the surface – it should be collected with a spoon and removed.

21. Cook the soup for about half an hour (until the meat noticeably softens). Meanwhile, cut the potatoes into medium cubes.

22. After the specified time, add them to the pot and boil for 10 minutes.

23. Rinse the rice several times with running water.

24. Add bay leaves to the soup.

25. And the rice.

26. If desired, hot pepper can be added. Cook the mastava for another 10 minutes.

27. Finely chop all the herbs. There's no need to add them to the pot – they are served separately and added directly to the plate.

Uzbek mastava is served with sour cream, thick yogurt, flatbreads, white bread, and herbs. This hearty soup is often eaten not only for lunch but even for breakfast (after big celebrations, it helps restore health). The dish is indeed very tasty and filling.