Mashkhurda
A thick Uzbek soup with tender mung beans, rice, beef and sweet vegetables — warming and filling.
Ingredients
- mung beans180 g
- rice80 g
- beef400 g
- onion1 pcs
- carrot1 pcs
- tomato2 pcs
- potato2 pcs
- vegetable oil2 tbsp
- water2000 ml
- cumin1 tsp
- ground black pepper1 pinch
- salt1 to taste
- cilantro10 g
Instructions
Rinse the mung beans and rice separately until the water runs clear. Soak the mung beans in 300 ml of warm water for 30 minutes and the rice for 15 minutes, then drain both.
Heat the oil in a heavy-bottomed pot. Cut the beef into roughly 2 cm cubes and sear for 5–7 minutes until lightly browned.
Add the onion, carrot and tomatoes, stir and cook for 5–7 minutes until the vegetables soften.
Add the potatoes, sprinkle in the cumin and black pepper, pour in 1700 ml of hot water and bring to a boil. Simmer over low heat for 25–30 minutes.
Add the mung beans, season with salt and cook for another 25–30 minutes, until the bean skins start to split and the beef turns tender.
Stir in the rice and cook over medium heat for 15–20 minutes, until the rice and mung beans are soft; add a little more hot water if needed.
Remove the mashkhurda from the heat, cover and let it rest for 10–15 minutes. Sprinkle with cilantro before serving.
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