Beef & Rice Soup - Uzbek Style

Recipe by: Olga December 1, 2019 Soups

Description

Enjoy this traditional old version of Uzbek soup - Mastava. The soup is warming, refreshing and easy to put together. Mastava is best to be served with dollop of Greek yoghurt and with addition of fresh or dry herbs of your preference. The key is to allow enough time for the initial boiling, where the meat (preferably on the bone) releases its juices and gives a great taste to the soup.

Ingredients

10 oz beef
1/2 cup oil or ghee
1 medium onion
1 large tomato preferably skin peeled (or two medium)
1/2 red bell pepper I use a paste blend with hot chili peppers
1 medium carrot
1 medium potato
1 cup short grain rice (sushi rice will work)
1-1/2 liters of water
1/4 tsp smoked paprika, optional
1/4 cumin powder, optional
1 tbsp salt
Black pepper, optional
1 tsp dried basil
1/2 tsp dried mint
Fresh herbs like dill or cilantro for garnish

Directions

1. You will need to cut all the vegetables and meat about the same size. I cut them all in small cubes to have a very uniform soup. Onion on the other hand, the thinner the better. Prep all your cutting in advance, so that you do not get distracted while things are getting fried. You do not want to burn anything.

2. Heat the soup pot on medium high and add the oil of your choice. If you are using ghee, about 3 tbsp are enough. When the oil is hot enough, I add the meat to give it an instant sizzle. Fry the meat until it is golden brown. Add the chopped onions and keep stirring occasionally in order not to burn them. When the onions turn nicely golden (not burnt) I add the chopped garlic, giving it a couple of minutes to mingle with meat and onions.

3. Add thinly sliced tomatoes to the mixture and fry until it fried and incorporates really well. While the tomato is getting fried, use this opportunity to stir and crush the tomatoes by pressing on them occasionally. This will breakdown the tomatoes faster and your soup will taste great. The color of your soup is also determined at this stage. Once the oil starts to seperate from tomatoes it is time to move on to other ingredients.

4. Add diced peppers and also add the salt, cumin and the smoked paprika at this state. Add the diced carrots and give everything a nice stir.

5. Add water and wait until the soup starts boiling. Once it does, turn the heat down to medium low and keep on boiling the soup for about 40-60 minutes.
hen 40-60 min passed, add diced potatoes and cook until potatoes get soft, usually for about 20 min.

6. Wash the rice and add to the soup. I do not like my rice to be overcooked. So I turn the soup off while the rice is still slightly bit harder in the middle. After adding the dried herbs, I move the pot to a different burner (which is cooler) and let it sit there until the rice is fully cooking in the heat of the soup (but not overcooked). If you like the rice fully cooked and a little on a mushier side, at this point you can cover the soup with a lid.

7. Check the taste of the soup and adjust the salt, black pepper as needed. If the soup is too thick for your taste, you can add a little bit of boiled water to it. We serve this soup with fresh herbs and some plain yogurt (I love mine with sour cream).

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