Mashhurda - recipe

Mashhurd soup is the same classics of Uzbek cuisine as pilaf. But if the latter is widely known outside of Central Asia, then mashhurda is undeservedly deprived of attention due to the rather exotic for us peas of mung beans, which is the basis of this substantial meat soup. However, it will not be difficult to buy it today. So, it's time to expand our acquaintance with the diverse Oriental cuisine.

In different regions of Uzbekistan there are their own recipes, how to cook mashhurdu. They cook it with beans "loya", and with noodles. But the variant with rice is more popular.

How to cook mashhurdu?

Ingredients:

• sheep's shoulder blades - 500 g;
• peas mache - 200 g;
• onion - 2 pieces;
• rice - 100 g;
• carrots - 2 pieces;
• pepper red spicy - 1 piece;
• Bulgarian pepper - 2 pieces;
• potatoes - 3 pieces;
• tomatoes - 3 pcs .;
• vegetable oil - 2 tbsp. spoons;
• garlic - 4 cloves;
• zira - 1/3 of a spoon;
• turmeric - 1/2 tsp;
• basil - 1 bunch;
• coriander - 1 bunch;
• salt, pepper black ground - to taste.

Preparation

A real mashhurd, like a pilaf, can not be prepared without kazan. We heat oil in this venerable vessel. Cut off the sheep's blades with meat. First fry in a cauldron of stone, to a ruddy crust. We catch on a plate, and in their place we spread the cut out small pieces of flesh. When the meat is gilded, send onions cut into half rings, and straws - carrots. Stew for 2-3 minutes on a small fire.

Add spices and diced peppers with tomatoes. Well-poured roasted pour cold water and fall asleep pre-soaked mache. We return the mutton bones. For sharpness we put red bitter pepper (entirely). At the same time, we add potato cubes and chopped garlic. Solim, pepper. We close the lid of the cauldron and weigh it over medium heat. We make sure that the soup is not very boiling. When the mast swells, but does not start to burst, we fall asleep with the washed rice. 5 minutes before its readiness we add chopped greens.

Traditionally, mashhurdu is served with a katikom, an analog of our sour milk. It can be replaced with kefir, sour cream or unsweetened yoghurt. It is considered that mashhurda was successful in the event that a spoon in the plate "is". The soup is so thick and rich that it can hardly be attributed to the first dishes. Therefore, in Uzbekistan, an expensive guest can be served for breakfast, lunch or even dinner.