Mastava is a traditional dish of Uzbek cuisine, which is often tasted not only at lunchtime, but also at breakfast in the morning. Due to its satiety and the presence of rice in its composition, this soup is also called "liquid pilaf."
Pick your recipe
You will need
- -500 g of meat (lamb, beef)
- -2 white onions
- -1 carrots
- -2 potatoes
- -1 small turnip
- -3 tomato
- -0.5 Art. rice
- bunch of dill
- -vegetable oil
- -2 l of water
- -0.5 Art. yogurt
- seasonings (salt, peppercorns, cloves)
Instruction manual
1
Wash the meat, free from films and veins and cut into small portions. Wash and peel the vegetables, finely chop them - onions - in half rings, turnips, potatoes and carrots - in cubes.
2
Wash the tomatoes and chop into slices. If desired, remove the peel from them, for this purpose cross-cut the peel on top and pour over with steep boiling water, and after a few minutes drain the boiling water and dip the tomatoes in ice water.
3
Wash the dill and chop finely, rinse the rice. In a bowl with a thick bottom (it’s better to take a cauldron), heat the sunflower oil and fry the meat on it until golden brown, then add onions, turnips and carrots and fry for another 4-5 minutes, not forgetting to stir the contents of the cauldron.
4
Add the tomatoes and continue cooking for another 3-4 minutes. Pour meat and vegetables with hot water, boil, remove the resulting foam and put potatoes and rice in the soup. Cook for 25 minutes. 15 minutes before the end of cooking add seasonings - peppercorns and cloves and salt. When serving, season the soup with yogurt and herbs.