Uzbek mung bean and rice soup. Soup with mung bean and rice - fried soups - first courses - dishes of Uzbek cuisine - dastarkhan of sunny uzbekistan

Good afternoon

Continuing the theme fried soups, it is impossible not to mention such a wonderful work Uzbek cuisine like mashhurda. This is nothing more than a thick peasant stew - hearty and does not require any special skills from the cook. There are a minimum of products for it, the sets are varied, however, as the name implies, one ingredient must be present.

This is mung bean, a type of legume that looks a bit like lentils. It is not difficult to get it in our time, and even more so rice and all other products. The simplest recipe contains only meat, mung beans, rice, carrots and onions, but we went for a more spreading version. So, mashhurda:

grocery set:

Meat (here 500 gr. beef brisket)
Tomatoes (three large or a dozen cherry tomatoes)
Tomato paste (1.5 tablespoons)
Onion (2-3 pcs.)
Potato (2-3 pcs.)
Carrots (2-3 pieces)
Garlic (2-3 cloves)
bell pepper
Mash (0.5 cup)
Rice (0.5 cup)
Zira (0.5 tsp)
Coriander (0.5 tsp)

There are two approaches to cooking mashkhurda - either soak the mung bean a couple of hours before cooking and add to the soup later, or soak before cooking, but then load it into the pan earlier. I like the second option as the mung bean will stay in the boiling water longer and give it more of its flavor.

So, we wash and soak mung bean and rice:

Separate the meat from the bones and cut in small pieces:

Carrots, onions, peppers, tomatoes and potatoes cut into small cubes.

Everything is ready for the next step:

We take a cauldron, or a similar vessel, pour a little vegetable oil and fry the bones in it until golden color:

We take out the bones, load the meat with onions ...

And fry approximately, then such a state (this is just ten minutes):

We load the carrots with pepper and also fry, stirring constantly, the same time:

And at the end there are tomatoes with tomato paste:

Loading the machine:

And immediately pour boiling water (two liters), bring to a boil and cook over a small fire until the mung bean is ready (about fifty minutes).

Half an hour after the start of cooking, mung bean throw potatoes:

As soon as the mung bean is completely cooked (you need to try it), load the rice and cook for another fifteen minutes.

In the meantime, finely chop the garlic and mix with spices:

We try the rice for readiness, straighten the mashkhurda with salt and load the garlic. Turn off the stove and let our stew rest for ten minutes:

In the meantime, cut the greens (cilantro / parsley / dill) ...

And we invite everyone to the table:

Bon appetit!

Mashkhurda is a soup with mung beans and rice, which is cooked in Central Asia. The first part of the word is understandable - it is popular in the East legume. And what is "khurda" - the second part?

Usually this word is called "mastava" - a soup with rice and finely chopped vegetables and meat. So, if you add mash to this, then you get “mashkhurda”.

And there is also a translation of this word from Persian, and it means “to eat”.

I want to talk a little about this legume. Unfortunately, not everyone knows what kind of product it is. Moreover, it is never cooked. But in vain ... This culture is unusually rich in protein. In addition, she has a soft pleasant taste. And the dishes from it are tender, tasty, with a light nutty flavor.

Soups, cereals are cooked from this type of legumes, very healthy salads are prepared from sprouted grains.

It is used in traditional cuisines China. So, the funchose known to us is sold with us under the guise rice noodles. In Hong Kong, even ice cream is made from it, and in Vietnam - jelly.

IN Indian cuisine he is known as dhal , hence the traditional indian dish dhal . And in Ayurvedic cuisine they cook kitchari , also from this type of legume.

The peoples of Central Asia prepare porridge from it, adding rice to it. It is called "kichiri" and "shavlya". When I was little and my grandfather cooked such porridge, he always said: “Today there will be mash-kichiri porridge for lunch!”.

And for some reason I always heard mash-chiki-rice. And for a long time I called this porridge until I read it somewhere correct name. By the way, the porridge is delicious. I will definitely give you the recipe in one of the articles.

And of course, soup “mashkhurda” has always been prepared in Uzbekistan, thick, rich, incredibly tasty and healthy. It is quite difficult to even call it a soup, it is both the first and second course at the same time. If you have never cooked such a dish, then cook it for sure. I'm just sure that it will become a regular on your table.

And finding these small beans is now not at all difficult. They can be bought at the market from fruit and vegetable vendors. You can also buy Uzbek peas from them, tasty beans and various spices.

We will need:

lamb meat - 500 gr.
onion - 1 pc.
carrots - 1 pc.
bell pepper- 1 PC.
tomato - 1 pc.
potatoes - 2 pcs.
mash - 100 gr.
rice - 100 gr.
vegetable oil - 3-4 tablespoons
garlic - 1 clove
spices - zira, coriander, paprika, rosemary
salt, black ground pepper
red capsicum
Bay leaf
greens - dill, parsley, basil, green onions

Cooking:

Meat must be taken such that there is both pulp and bone. You can use both lamb and beef.
Cut the onion into cubes of 0.5 cm, carrots and bell peppers into cubes no more than 1.5 cm. Scald the tomato with boiling water, remove the skin and cut into small cubes, or grate.
Pour water into the pan, put the meat, bring to a boil. Remove foam carefully. Cook meat until done.
Heat the oil in a pan and fry the onion in it. When it turns golden, add half a glass of water and steam it well. The onion will become almost translucent.
Then add chopped carrots, fry for 5 minutes, then peppers and tomatoes. Fry 5 minutes.
Then add half of the chopped greens, all except green onions, and chopped garlic. Also, it's time to put zira. Pour in some water to cover the vegetables and simmer for 5 minutes over low heat.
When the meat is almost ready, send the mung beans to the broth. Cook for 30 minutes.
Then add rice, steamed vegetables. As well as diced potatoes and the remaining spices.
When it boils, salt, pepper and add a piece of red hot pepper.
Remove the meat, remove the bone, cut the meat into pieces and send back to the pan.
Cook for another 20 minutes, until the rice is cooked.
5 minutes before the readiness to put the bay leaf.
Turn off the gas, cover with a lid and leave for 10 minutes to sweat.
Serve in a deep bowl with chopped green onion and greenery. You can serve sour cream.

How to make delicious mung bean and rice soup

There are recipes where the meat is pre-fried before cooking. This recipe uses large quantity oils or fat tail fat. If you like fatter dishes, you can fry the meat first, and then boil it.
lamb when boiling gives a lot of foam and the broth darkens. It is very difficult to remove it all without a trace. And so I bring the meat to a boil, while constantly removing the foam. Then I take out the meat, drain the water, pour in fresh water, put the meat in it. I let it boil again. Foam appears, but it is already much less. It also needs to be removed, but such a broth is much more transparent.
I usually cook the meat to such a state when the bone freely moves away from the meat.
small pebbles are often found in mung bean, so sort it out before cooking and remove them, otherwise you can accidentally lose a tooth ...
when boiled, it turns the water grayish. And if you don't have much ripe tomatoes, then the color of the soup may turn out to be ugly and unappetizing. IN winter period I never use tomatoes when cooking, but I use which I stock up in the summer. It is made from ripe juicy tomatoes and gives a beautiful color to any dish.
You can also tint the soup by adding a spoonful of store-bought tomato paste.
or you can cook small beans for 5 minutes in a separate bowl. Then drain this water, and then add boiled them to the broth. By the way, this method is often used in Uzbekistan when preparing this dish.
the color does not interfere with us, so I do not cook it separately. And what color is obtained, you can see in the photo.

sometimes mung bean and rice are pre-soaked in warm water so they cook faster. Mash I do not soak, in my opinion, it cooks so quickly. I use parboiled rice, it is not necessary to soak it. But you do as you like.
try not to overcook vegetables. Fry for 10 minutes, simmer for 5 minutes and cook for 20 minutes. This is already more than enough.

How to cook mashkhurda without meat

We take all products the same as in the recipe with meat, only naturally without meat.
Pour water into a saucepan and put small beans in it, cook for 30 minutes.
Separately, in a cauldron, fry the onion in oil.
Consistently, as in previous recipe, add vegetables and spices to it.
After 30 minutes, add all this to the pan, do not forget the rice and potatoes.
Cook for another 20 minutes.
In principle, everything is the same as in the recipe with meat. The same sequence, the same products, the same nuances and secrets of cooking.

This version of the soup turns out to be extremely tasty, no worse than with meat. Just one more nuance ... I already wrote that my son is a vegetarian, and I cook absolutely everything for him that my husband and I, but only without meat. So here he is for separate meals. Therefore, I do not include potatoes in soups with beans.

And now, when the soup is already infused. Welcome to the table. And bon appetit!

Step 1: prepare the meat.

First of all, we take fresh pork pulp, better tenderloin or neck. Rinse the piece under cold running water, dry with paper kitchen towels, put on a cutting board and, using a sharp kitchen knife, remove the film, thin veins, and small bones from it, which very often remain on the meat after chopping the carcass. Then cut the pork into small cubes 2–2.5 centimeters and proceed to the next step.

Step 2: Simmer the meat.

We bet on medium fire a deep non-stick pan with a thick bottom, or better cast iron cauldron and pour some vegetable oil into it. After 2-3 minutes When the fat is very hot, we send pieces of meat there. Fry them for 15–20 minutes to golden dense crust and practically fully prepared stirring occasionally with a kitchen spatula. At first, the pork will release juice, but about through 10 minutes will start to brown, so don't waste a minute!

Step 3: prepare the rest of the ingredients.

Using new kitchen knife, we peel potatoes, onions, carrots, garlic, and we get rid of the bell pepper from the stalk and gutted from the seeds. Then we wash them together with tomatoes under streams of cold running water, dry them with paper kitchen towels, put them on a cutting board in turn and continue cooking. We cut the potatoes into slices 1.5 centimeters in size, send them to a bowl of water and leave there until use, so as not to darken.

Chop onions and tomatoes into 1 cm cubes. Grind carrots and bell peppers in the same way as the previous vegetables, or thin straws, rings, sticks, the main thing is that the size does not exceed 2-3 centimeters, and the thickness is 5-7 millimeters. Finely chop the garlic and arrange the cuts in separate bowls.

Then we sort out the mung beans, remove the defeated beans, pour the whole ones into a colander, rinse thoroughly, leave in the sink to drain excess liquid and put the rest of the products that will be needed to make the soup on the kitchen table.

Step 4: cook mash soup.

After 15-20 minutes after the pork is browned, we send chopped onions and carrots to it. Mix everything until uniform consistency and fry for 5 minutes until golden. Then we put bell peppers, tomatoes, garlic there and simmer them until the juice is completely evaporated, about another 5 minutes.

After that, pour mung bean into the cauldron, fill it with purified water, season it with salt, as well as black ground pepper and bring to a boil over high heat. As soon as the liquid begins to gurgle, reduce it to a level between the smallest and medium. Cooking green beans within 20 minutes and only after that add to fragrant dish potato.

We cover the cauldron with a lid and keep the resulting mixture on the stove for another 25 minutes until all ingredients are ready. Then we move the soup to a cutting board, previously placed on the kitchen table, and insist covered. 7–10 minutes. Then, using a ladle, pour the semi-thick dish into portions on plates and serve to the dining table.

Step 5: Serve the soup.

Mash soup is served hot as the first main course for dinner. It is served in portions in deep plates, optionally sprinkled with pickled onions, fresh finely chopped dill, parsley, cilantro, basil or green onions. Also very often this dish is seasoned with sour cream, cream or fermented milk yogurt without additives. Healthy food- the guarantee of health! Enjoy!
Bon appetit!

Very often, 1/2 cup of washed and dried rice is put in a saucepan along with potatoes, this makes the soup thicker and more satisfying;

In addition to salt and black pepper, you can use any spices that season the first hot dishes, for example, coriander, sage, dried basil, paprika, oregano, savory, all kinds of peppers and many other spices, as well as herbs;

The amount of water is best adjusted to taste. Some like thinner, while others like thicker soups;

An excellent replacement for purified water is vegetable broth.

Mash is a versatile ingredient for many dishes, one of which is mung dal or mung dal soup. Meat, potatoes, vegetables, legumes and cereals are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Consider the most popular recipe from which you will learn how to cook it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g of mung beans (masha);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can take white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml of vegetable oil;
50 g sour cream;
salt - to taste.

Mash is popular in Asian countries

Most of the recipes are vegetarian soup. Many people believe that it is he who is correct. In addition to the listed ingredients, a mung bean soup recipe may include tomatoes, celery, beans, cereals (rice, buckwheat). Mung beans are believed to be great alternative meat due to its satiety, rich aroma and rich taste. But some are sure that the “right” dish is cooked on meat broth- chicken or beef. In this case, it turns out to be more satisfying and nutritious. True, and the calorie content will be much higher.

India is considered the birthplace of masha. Today it is cultivated in many other Asian and even some European countries. The word "mash" came to us from the Central Asian states. For example, in Uzbekistan, such a dish is traditionally prepared with the addition of rice, and Uzbek soup from mash is called "mashkhurda". In countries East Asia mung beans are called mung beans, and the soup from them is mung dal tarkari.

Mung bean soup not only diversifies Lenten table, but will also bring significant benefit. For example, the Chinese cook bean stew to treat various inflammations and poisonings. Indeed, this product normalizes digestion and helps cleanse the body. This is largely due to coarse fiber found in beans and vegetables.

Mash is famous for its rich vitamin and mineral composition. These are vitamins of group B, K, E, A, C, as well as iron, potassium, phosphorus, magnesium. In addition, Uzbek mung bean soup is a source of protein, which is responsible for the beauty and elasticity of the skin and maintaining muscle tone. Despite the fact that masha contains a fairly high number of calories (347 kcal per 100 g), it is considered a dietary product due to its low fat content.

Step by step cooking

Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not passed heat treatment. In this case, they retain a maximum of useful properties.
In order for the soup to cook faster, the mung beans should be soaked in clean cold water for several hours, and preferably overnight.
Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed into coarse grater or cut into thin slices.
Cabbage must be disassembled into inflorescences. If selected White cabbage, it can be cut into strips or squares.
When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
When the contents of the pan are ready, you need to add carrots to it.
The soup is salted and left to languish over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and spoil the soup.
At the end put the remaining spices, herbs. To buy soup with chicken and mung oriental notes, you can add coriander or turmeric. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

Mung bean soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pot are pureed with a blender.

Soup is served in a common tureen or in personal deep bowls. Mung bean soup with meat or vegetables is quite bright in itself, so it does not require additional decoration. You can add sprigs of fresh parsley if you like. The dish is eaten with bread or crackers added directly to it.

moysup.ru

Mashkhurda is a delicious soup with mung bean and rice Uzbek recipe. Exclusive.

Vegetarian mashkhurda soup turns out to be extremely tasty, no worse than with meat. Just one more nuance ... I already wrote that my son is a vegetarian, and I cook absolutely everything for him that my husband and I, but only without meat. So here he is for separate meals. Therefore, I do not include potatoes in soups with beans.

The peoples of Central Asia prepare porridge from mung bean and rice, which is called mash-kichiri and mash-shavlya. When I was little and my grandfather cooked porridge from mung bean and rice, and he loved it very much, he always said: “Today there will be mung-kichiri porridge for lunch!”.

Remove the finished soup from the heat, let stand for a while without opening the lid, then pour into deep bowls, sprinkle with black pepper and finely chopped cilantro, green onions, basil or dill.

Mashkhurda tasty soup with mung bean and rice step by step recipe with photo. Fresh information.

They serve mashkhurda, like all mash dishes, with katyk. Katyk can be replaced with thick curdled milk. sprinkle mashkhurdu with thinly sliced basil and cilantro.

In Indian cuisine, mung bean is known as dhal, hence the traditional Indian dish dhal. And in Ayurvedic cuisine they cook kitchari, also from mung bean.

Prepare 3 liters of boiled water room temperature. Boiled water won't give a lot of foam. Cut the meat into small pieces.

Put the carrots in the cauldron and stir, 5 minutes. Pour the mung bean, fill the contents with water and bring to a boil. Reduce heat to low and simmer, covered or loosely covered, for 30 minutes. During this time, the mash should burst. If not, cook until it bursts.

The nuances of cooking soup from mung bean mashkhurda. Fresh material as of 06.10.2017

And of course always Uzbekistan prepared soup "mashkhurda", thick, rich, incredibly tasty and healthy. It is quite difficult to even call it a soup, it is both the first and second course at the same time. If you have never cooked such a dish, then cook it for sure. I'm just sure that it will become a regular on your table.

Fry in hot oil sliced meat, onions, tomatoes, as well as carrots, cut into strips.

Mashkhurda recipe video. Last information as of 06.10.2017

www.tarelka.biz

Mashkhurda is a delicious soup with mung beans and rice. Step by step recipe

Mashkhurda is a soup with mung beans and rice, which is cooked in Central Asia. The first word is clear, mung bean is a popular legume in the East. And what is "khurda" - the second part?

Usually "khurda" is called "mastava" - a soup with rice and finely chopped vegetables and meat. So, if you add mash to this, you get “mashkhurda”.

And the word “Khurda” comes from the Persian word “Khurdam”, which means to eat.

I want to talk a little about Masha. Unfortunately, not everyone knows what kind of product it is. Moreover, it is never cooked. But in vain ... Mash is a legume unusually rich in protein. In addition, it has a mild pleasant taste. And the dishes from it are tender, tasty, with a light nutty flavor.

Soups, cereals are cooked from mung bean, very healthy salads are prepared from sprouted mung bean.

Mung bean is used in the traditional cuisines of China - funchose, known to us, is sold here under the guise of rice noodles. In Hong Kong, even ice cream is made from mung bean, and in Vietnam - jelly.

In Indian cuisine, mung bean is known as dhal, hence the traditional Indian dish dhal. And in Ayurvedic cuisine they cook kitchari, also from masha.

The peoples of Central Asia cook porridge from mung bean and rice, which is called mash-kichiri and mash-shavlya. When I was little and my grandfather cooked porridge from mung bean and rice, and he loved it very much, he always said: “Today there will be mung-kichiri porridge for lunch!”.

And for some reason I always heard mash-chiki-rice. And for a long time I called this porridge until I read somewhere its correct name. By the way, the porridge is delicious. I will definitely give you the recipe in one of the articles.

And it is not difficult to find mung bean now, it is sold on the market from merchants of vegetables and fruits. You can also buy Uzbek peas, delicious beans and various spices from them.

Mashkhurda - mung bean and rice soup

lamb meat - 500 gr.
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
tomato - 1 pc.
potatoes - 2 pcs.
mash - 100 gr.
rice - 100 gr.
vegetable oil - 3-4 tablespoons
garlic - 1 clove
spices - zira, coriander, paprika, rosemary
salt, black ground pepper
red capsicum
Bay leaf
greens - dill, parsley, basil, green onions

Meat must be taken such that there is both pulp and bone. You can use both lamb and beef.
Cut the onion into cubes of 0.5 cm, carrots and bell peppers into cubes no more than 1.5 cm. Scald the tomato with boiling water, remove the skin and cut into small cubes, or grate.
Pour water into the pan, put the meat, bring to a boil. Remove foam carefully. Cook meat until done.
Heat the oil in a pan and fry the onion in it. When it turns golden, add half a glass of water and steam it well. The onion will become almost translucent.
Then add chopped carrots, fry for 5 minutes, then peppers and tomatoes. Fry 5 minutes.
Then add half of the chopped greens, all except green onions, and chopped garlic. Also, it's time to put zira. Pour in some water to cover the vegetables and simmer for 5 minutes over low heat.
When the meat is almost ready, send the mung beans to the broth. Cook for 30 minutes.
Then add rice, steamed vegetables. As well as diced potatoes and the remaining spices.
When it boils, salt, pepper and add a piece of red hot pepper.
Remove the meat, remove the bone, cut the meat into pieces and send back to the pan.
Cook for another 20 minutes, until the rice is cooked.
5 minutes before the readiness to put the bay leaf.
Turn off the gas, cover with a lid and leave for 10 minutes to sweat.
Serve in a deep plate with chopped green onions and herbs. You can serve sour cream.

The nuances of cooking mung bean soup - mashkhurda

There are recipes where the meat is pre-fried before cooking. For such a recipe, a larger amount of oil or tail fat is used. If you like fatter dishes, you can fry the meat first, and then boil it.
lamb when boiling gives a lot of foam and the broth darkens. It is very difficult to remove it all without a trace. And so I bring the meat to a boil, while constantly removing the foam. Then I take out the meat, drain the water, pour in fresh water, put the meat in it. I let it boil again. Foam appears, but it is already much less. It also needs to be removed, but such a broth is much more transparent.
I usually cook the meat to such a state when the bone freely moves away from the meat.
small pebbles are often found in mung bean, so sort it out before cooking and remove them, otherwise you can accidentally lose a tooth ...
mung bean turns the water grayish when cooked. And if you have not very ripe tomatoes, then the color of the soup may turn out to be ugly and unappetizing. In winter, I never use tomatoes when cooking, but use homemade pasta which I stock up in the summer. It is made from ripe juicy tomatoes and gives a beautiful color to any dish.
You can also tint the soup by adding a spoonful of store-bought tomato paste.
or you can cook mung beans for 5 minutes in a separate bowl. Then drain this water, and then add the boiled mung beans to the broth. By the way, this method in Uzbekistan is often used in the preparation of mashkhurda.
the color does not interfere with us, so I do not cook mung beans separately. And what color is obtained, you can see in the photo.

sometimes mung bean and rice are pre-soaked in warm water so that they cook faster. Mash I do not soak, in my opinion, it cooks so quickly. I use parboiled rice, it is not necessary to soak it. But you do as you like.
try not to overcook vegetables. Fry for 10 minutes, simmer for 5 minutes and cook for 20 minutes. This is already more than enough.

Vegetarian mashkhurda - how to cook

We take all products the same as in the recipe with meat, only naturally without meat.
Pour water into a saucepan and put mung bean in it, cook for 30 minutes.
Separately, in a cauldron, fry the onion in oil.
Consistently, as in the previous recipe, add vegetables and spices to it.
After 30 minutes, add everything to the mung bean, do not forget the rice and potatoes.
Cook for another 20 minutes.
In principle, everything is the same as in the recipe with meat. The same sequence, the same products, the same nuances and secrets of cooking.

Mashkhurda soup vegetarian it turns out extremely tasty, no worse than with meat. Just one more nuance ... I already wrote that my son is a vegetarian, and I cook absolutely everything for him that my husband and I, but only without meat. So here he is for separate meals. Therefore, I do not include potatoes in soups with beans.

Therefore, you can choose any option to your liking.

And now, when the soup is already infused. Welcome to the table. And bon appetit!

sekreti-domovodstva.ru

MOSHOVA (or Uzbek national soup with mung and lamb) - recipe.

Svettt

Ingredients

Lamb pulp - 300g
Mash - 1 glass
Onion - 2 bulbs
Carrot - 1 medium
Tomatoes - 2 pcs.
cilantro - 1 sprig
Basil purple - 1 sprig
Parsley - 1 sprig
Vegetable oil - 1 tbsp.
Zira - 1 tsp
Coriander seeds - 1 tsp
Pepper red ground pinch
Salt to taste
Katyk, curdled milk or sour cream for serving

How to cook

If you have low-fat lamb (which is unlikely in principle), then you will still need lamb fat. But as a rule, lamb already has a decent fat layer. This is what you need to cut and cut into small cubes. Cut the lamb itself into small pieces, literally, so that a piece falls into a tablespoon.

Heat a cauldron or a pan with a thick bottom, put the cubes lamb fat, melt, remove the cracklings with a slotted spoon.

Put the cubes of meat and fry them until golden brown.

Rinse the mash and put it on a sieve.

Add mung bean to the meat, pour in 1.5 liters of water, bring to a boil. Immediately put sprigs of cilantro, basil and parsley. Reduce the heat to a minimum, close the lid and cook for 40 minutes. The time will depend on the quality of the mung bean. In general, cook until the mung bean bursts.

Cut onions and carrots into strips (I still rubbed carrots on a grater). Pour boiling water over the tomatoes, remove the skin and cut into cubes.

Heat oil in a frying pan over high heat. Fry the onion for 5 minutes until slightly golden, then put the carrots, another 5 minutes, then the tomatoes. Pour a mixture of spices, previously ground in a mortar. Simmer for 10 minutes, stirring.

Our mash burst, add vegetables to the pan, bring to a boil, salt to taste and that's it!

Serve moshova with katyk, sour cream or curdled milk.

1. Here is such an unfortunate bird sitting outside the window on Sunday. The frost is terrible, you can’t stick your nose out into the street. So hot soup wanted. It’s not just some kind of cabbage, although it’s also great, but something not quite usual for us. There is mash, there is lamb. Forward!

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2. If you have low-fat lamb (which is unlikely in principle), then you will still need mutton fat. But as a rule, lamb already has a decent fat layer. This is what you need to cut and cut into small cubes. Cut the lamb itself into small pieces, literally, so that a piece falls into a tablespoon.

/li>

3. Heat a cauldron or a pan with a thick bottom, put the cubes of lamb fat, melt, remove the cracklings with a slotted spoon.

/li>

4. Put the cubes of meat and fry them until golden brown.

/li>

5. Rinse the mash and put it on a sieve.

/li>

6. Add mung bean to the meat.

/li>

7. , pour in 1.5 liters of water, bring to a boil. Immediately put sprigs of cilantro, basil and parsley. Reduce the heat to a minimum, close the lid and cook for 40 minutes. The time will depend on the quality of the mung bean. In general, cook until the mung bean bursts.

/li>

8. Grind the coriander and cumin in a mortar.

/li>

9. Cut the onion and carrot into strips (I still rubbed the carrot on a grater). Pour boiling water over the tomatoes, remove the skin and cut into cubes. Heat oil in a frying pan over high heat. Fry the onion for 5 minutes until slightly golden, then put the carrots, another 5 minutes, then the tomatoes. Pour a mixture of spices, previously ground in a mortar.

/li>

10. Our mash burst, add vegetables to the pan, bring to a boil, salt to taste and that's it! Serve moshova with katyk, sour cream or curdled milk.

Recipe: MOSHOVA (or Uzbek national soup with mung bean and lamb), how to cook quickly and tasty at home

www.koolinar.ru

Uzbek soup with mung and rice (mashkhurda)

Mashkhurda is a traditional Uzbek soup with mung and rice. Thick, rich, fragrant and very tasty. The dish is hearty, combines the "first" and "second". I hope this soup will take its rightful place in your menu.

500-600 grams of meat (pulp), beef is better.
2-3 medium onions
2 carrots
2 tbsp. spoons of tomato paste
5 medium potatoes
150 gr masha (small, green beans)
100 gr rice
garlic, salt, pepper - to taste
frying oil

Products are given for a 4-5 liter pan.

We heat up the oil. Fry the finely chopped meat for a few minutes. Add chopped onion and diced carrots. Fry for a few minutes, stirring constantly. Adding tomato paste and garlic. Fry for 2-3 minutes. Fill with water, salt. We put the washed mung bean, bring to a boil, reduce the heat and cook the mung bean until half cooked. When the mung bean becomes soft, add cubed potatoes and rice. We cook until ready. Mash is boiled, and the soup acquires a unique smell and taste. Add black pepper and switch off. Before serving, you can add greens and sour cream. Enjoy!

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In Russia, not every food consumer knows what mash is. For Russian perception, this name sounds like some kind of exotic. In fact, there is nothing unusual about this product. Mash or, as they are otherwise called, mung beans - a leguminous crop originally from India. Mash according to taste and useful properties is in no way inferior to any other leguminous plant.

These small light green peas have an oval egg shape and reach a size of no more than 4 millimeters. Mung bean is traditional for the cuisines of India, Japan, China, Korea, Southeast and Central Asia. It is rich in protein, fiber and vitamins. This product is respected by vegetarians all over the world, as it fully replaces meat.

Green mung peas have a beneficial effect on the nervous and cardiovascular system body, cleanses blood vessels of cholesterol plaques, reduces arterial pressure, strengthens bone tissue, improves joint flexibility and stabilizes digestion. Side dishes, salads and, of course, a variety of tasty and hearty soups according to a variety of recipes.

mash - 150 grams;
minced pork - 200 grams;
onion turnip - 1 pc.;
carrots - 1 pc.;
tomato - 2 pcs.;
small soup noodles - 100 grams;
sunflower oil- 2-3 tbsp. spoons;
greens - a small bunch;
black pepper and salt - to taste.

This mung bean soup recipe is very simple, but at the same time tasty and satisfying.

Rinse the mung beans under running water. They do not need soaking, like peas or beans.
Put a deep saucepan on the gas drinking water and put there mash.
As soon as the liquid boils, add salt and continue to simmer for 30 minutes.
Peel the onion and carrot, remove the skin from the tomato. Grate the carrots, cut the onion and tomato into cubes.
Heat the oil in a frying pan, put the carrot-onion mixture there and cook until soft.
Add chopped tomato, simmer for a few more minutes and place the minced pork in the frying pan.
Salt, pepper and fry until the meat is cooked, not forgetting to stir. Put the contents of the pan into a saucepan with the approached mung bean.
Bring the soup back to a boil and add the vermicelli.
Reduce heat to low and simmer for 5-10 minutes.
At the end, decorate with chopped herbs.

Soup with mung beans and rice

The recipe for this dish came to us from the old Uzbek cuisine.

pork loin - 200 grams;
mash - 60 grams;
rice - 50 grams;
onion - 1 pc.;
carrots - 1 pc.;
tomato - 1 pc.;
red pepper - 1-2 pods;
vegetable oil - 50 grams;
bay leaf - 1-2 pieces;
zira and dried herbs- taste;
salt - to taste.

An ideal dish for cooking mung bean with rice is a cauldron, but you can get by with a thick-walled pan.

Sort mung bean and rice, rinse and leave soaked in cold water.
Meat, onion, carrot and tomato cut into small cubes.
Put the pan on high heat, heat the oil and put the meat in it. Fry for a couple of minutes, stirring constantly.
Add onion and cook until translucent. Then send a tomato, at the end of the carrot.
Sprinkle meat with vegetables with a pinch of cumin and dried herbs.
Pour water in such a way that it covers the mixture of vegetables and meat. Simmer for 10 minutes on low heat.
Then pour into the pan 2 liters of clean cold water, and pour out the mash. Add pepper and bay leaf.
Turn on the gas and let the soup come to a boil, then simmer again on low-low heat for 30 minutes.
Put the rice in, raise the intensity of burning so that the soup boils strongly.
After 5 minutes, salt, throw dried herbs.
As soon as the rice is ready, turn off the heat, cover with a lid and let it brew.

Vegetarian soup with chickpeas

2 liters of water;
3-4 potato tubers;
200 grams of mung beans;
1 carrot;
150 grams of white or cauliflower;
2 tbsp. tablespoons of vegetable oil;
greens to taste;
salt and spices to taste.

Cooking steps:

Mash sort and rinse under running water.
Place the mung beans in a pot of boiling water. Cook over low heat for 30 minutes.
Peel potatoes and cut into cubes.
Chop the cabbage or disassemble it into inflorescences, if cauliflower is used.
Grate carrots.
As soon as the mung bean bursts and is ready, put potatoes and cabbage on top of it.
And saute carrots in a pan in vegetable oil.
When ready, add to the rest of the ingredients.
Mix everything, salt, add spices and herbs.
After five minutes, turn off the gas and cover with a lid.

In the taste of mung bean, there is a light herbal note, and in the aroma - a note nutmeg. So mung bean is a completely individual culture that should not be underestimated. Its calorie content is 312 calories. Most of it contains carbohydrates and proteins

Uzbek mung bean and rice soup. Soup with mung bean and rice - fried soups - first courses - dishes of Uzbek cuisine - dastarkhan of sunny uzbekistan

How to make delicious mung bean and rice soup