Mashkhurda in Uzbek - a recipe for Uzbek soup at home

Friends, I am glad to welcome everyone and today I will show you how you can prepare a delicious, rich stew based on rice and mung bean. It’s quite difficult to buy “MASH” in our region, but it’s possible, and if you want real mashkhurda, you’ll have to do it anyway. It is not sold in every store, but you can find it in markets where I sell various spices and herbs. The dish is national Uzbek cuisine and has an interesting name - “Mashkhurda”.

It is believed that this Uzbek mung bean soup was previously consumed only by shepherds who could not afford any more expensive ingredients. We will understand why later. But in short, only the most accessible “raw materials” are used, and even the meat you need is very little and not necessarily of the highest quality. But despite the simplicity and cheapness of the dish, in modern times it enjoys a good reputation and is often prepared and served in Uzbek cafes and elsewhere.

This soup recipe may be similar to the recently prepared Uzbek soup “Mastava”. If anyone is interested, you can follow the link and get acquainted, and at the same time compare these two recipes. Both of them are very rich and nutritious.

How to cook real mashkhurda. Step-by-step photo recipe.

Mashkhurda recipe with photos step by step

Continuing the theme of fried soups, it is impossible not to mention such a wonderful work of Uzbek cuisine as mashkhurda.
This is nothing more than a thick peasant stew - hearty and not requiring any special skills from the cook. It uses a minimum of products, the sets are varied, however, as the name suggests, one ingredient must be present. This is mung bean, a type of legume that looks a bit like lentils. Getting it in our time is not difficult at all, and rice and all other products even more so. The simplest recipe contains only meat, mung bean, rice, carrots and onions, but we went for a more generous version. So, mashkhurda:

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

So, wash and soak the mung beans and rice:

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

Cut carrots, onions, peppers, tomatoes and potatoes into small cubes.

Everything is ready for the next stage:

Take a cauldron or similar vessel, pour a little vegetable oil and fry the bones in it until golden brown:

Next we have the “everything in ten” stage. That is, each element is fried for exactly this time.

Remove the bones and add the meat and onions.

. and fry approximately in this state (this is just ten minutes):

Add the carrots and peppers and fry them too, stirring constantly, at the same time:

And at the end there are tomatoes with tomato paste:

And immediately pour boiling water (two liters), bring to a boil and cook over low heat until the mung beans are ready (about fifty minutes).

Half an hour after the mung bean starts cooking, add the potatoes:

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

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

We taste the rice for readiness, adjust the mashkhurda with salt and add garlic. Turn off the stove and let our stew rest for about ten minutes:

Meanwhile, cut the greens (cilantro / parsley / dill).

Source

Cooking lesson from Stalik Khankishiev

We figured out how to prepare the classic version of Mashkhurda in Uzbek. The recipe from Stalik Khankishiev is somewhat different from the traditional one. You should definitely try this soup!

Advice! In order for mung bean to become softer as a result of heat treatment and reveal all its flavor qualities, it must be properly soaked. The beans must be in contact with both air and liquid at the same time, so it is better to place them on a flat dish. Fill the mung beans with water so that it does not completely cover it.

Compound:

• 3-4 liters of beef broth;
• 0.4 kg beef pulp;
• 100-140 g lard;
• carrot root vegetable;
• small turnip;
• 2 pcs. Luke;
• 200 g mung bean;
• refined vegetable oil;
• chopped ginger root to taste;
• 1/3 tsp. ground cinnamon;
• ½ tbsp. l. dried (or crushed) tomatoes;
• ½ tsp. paprika;
• 1 tsp. black pepper;
• ½ tsp. anise;
• a mixture of dry herbs (mint, raikhon, shamballa);
• granulated sugar to taste;
• 150 g rice cereal;
• basil;
• cilantro;
• salt;
• star anise - 2 stars;
• 1-2 pods of dry red pepper;
• lemon.

Preparation:

1. Prepare beef broth with bones in advance. Don't forget to skim off the foam that forms during boiling. The finished broth should be strained.
2. Cut the beef pulp and lard into cubes 0.5 cm thick.
3. Peel the turnips, carrot roots and onions, rinse them and chop them into the same pieces as meat and lard.
4. Fill the mung bean with water in advance and leave it.
5. Heat some vegetable oil in a cauldron. You can replace it with rendered fat.
6. Place the beef pulp in a cauldron and lightly fry.
7. Then add lard and stir.
8. After a couple of minutes, add the onion. Fry everything together until the onion turns whitish.
9. Add grated ginger root, cinnamon, dried tomatoes, paprika, black pepper and anise.
10. Add 1-2 tbsp. l. stir the broth so that our spices do not burn.
11. After a couple of minutes, lay out the carrots and add the dry herbs.
12. Add granulated sugar. We determine its quantity based on our own taste preferences. We need to achieve a harmonious balance of sweet and sour.
13. Pour in the broth. It should not completely cover the contents of the cauldron.
14. Set the burner to a low level and cover the cauldron with a lid. Cook for ten minutes.
15. After 10 minutes, add the remaining broth, add turnips, star anise, mung beans and dry red pepper pods.
16. We wait until the broth boils and add salt.
17. Cover the cauldron and simmer the dish for half an hour on a low burner level. The broth should simmer slightly.
18. Then put 2-3 lemon slices and rice cereal into the cauldron.
19. Wash the basil and cilantro and chop finely with a knife. Add to the soup.
20. Cook until the rice is cooked.
21. Let's try to see if there is enough salt. If necessary, add salt to the soup.
22. Mashkhurda should be served with kaymak or katyk. For those who don’t know, let us explain that katyk is an analogue of matsoni, and kaymak is nothing more than fermented cream with a thick consistency. These fermented milk products can be replaced with sour cream.

On a note! The Uzbek mashkhurda will save you after a stormy party. Soup normalizes stomach function and relieves hangover symptoms.

Expand your culinary horizons. Despite the intricate name, preparing mashkhurda is not so difficult. The main thing is to approach the process with pleasure and a good mood! Bon appetit!

Mashkhurda in Uzbek - a recipe for Uzbek soup with mung bean at home

Greetings, dear blog readers.

Today we are preparing an unusually tasty dish called mashkhurda (or, due to the difference in pronunciation, “mashkorda”). This is a very thick and rich soup with oriental notes. It is prepared from a type of legume called mung bean. Hence the name of the dish.

This soup is common among the peoples of Central Asia; it is especially tasty in Uzbekistan. This is a very nutritious stew that will give you strength and energy for the whole day. It will definitely appeal to supporters of a healthy diet, people involved in heavy physical labor or sports.

All the ingredients for this soup are easy to get. Even the notorious mung beans, or as they are also called, mung beans. Ask sellers at markets, and supermarkets also carry it. Mung bean, by the way, is famous for its benefits for the body, it has a pleasant rich taste and many different dishes can be prepared from it.

The taste is something between beans and peas, with a slight hint of nutty taste, although it is half the size of peas. Mung bean is also great for porridges; we often make kichiri from it on Thursdays. But today we have exactly mashkhurda. The soup will be spicy, with herbs. You can, if desired, make it with the addition of red hot pepper. Be sure to cook and eat during the cold season. This is simply a powerful help for your immunity.

On a note! Uzbek mashkhurda saves from hangover and normalizes stomach function

Uzbek mashkhurda soup with mung bean and rice: step-by-step recipe with photos

To prepare mashkhurda soup we will need the most common ingredients.

Any meat is suitable: beef, lamb or chicken. It so happened that the stew was prepared in areas where, due to the small amount of water for rice, mung beans were mainly grown. It is less demanding on moisture. And since the farmers in the villages lived off their subsidiary plots, everything they could find went into the dish. The recipe was formed like that: a handful of mung beans, rice, beans, a piece of meat, one or a couple of each vegetable, a pod of pepper.

Ingredients and how to cook

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Step-by-step recipe with photos

We will need all the products on the list.

Cut the meat into small pieces, chop the bones. Fry the meat and pulp in vegetable oil until golden brown. Add salt.

Chop onions and carrots. Usually carrots are cut into strips, and onions can be cut smaller.

Add onions and carrots to the fried meat. Stir and fry for 5 minutes.

Then add sweet pepper, cut into small pieces. Stirring, fry for a couple of minutes.

Add spices with chopped garlic and tomato paste. The spices include hot and sweet peppers, ground coriander. Pasta can be replaced with fresh tomatoes. Stir until the spices release their aroma.

Pour water over everything, add a little salt, bring to a boil and cook for 20 minutes to soften the meat. You can cook longer, but make sure that the water does not boil too much. Do not close the lid completely. Boil is medium.

Peel the potatoes, cut into small cubes and place in a cauldron with soup after 20 minutes of cooking. I like it to be almost boiled, which usually doesn't happen in an acidic environment anyway.

Rinse the mung bean several times in advance and add cold water, let it sit for at least 15 minutes. Then drain the water.

Mung bean comes from different manufacturers, and the cooking time may vary. Cook the mung bean soup until the grains begin to burst slightly.

And only then add the washed rice. Cook the soup until the rice is ready.

Bring the mashkhurda to taste and add salt.

Serve with chopped herbs and garlic, if desired.

Source

Calorie content of foods possible in the dish

• Jacket potatoes - 74 kcal/100g
• Fried potatoes - 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes - 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Beef - brisket - 217 kcal/100g
• Beef - shoulder - 137 kcal/100g
• Beef – lean roast – 200 kcal/100g
• Beef - sirloin - 380 kcal/100g
• Beef - ham - 104 kcal/100g
• Beef - ribs - 233 kcal/100g
• Beef - tail - 184 kcal/100g
• Fatty beef – 171 kcal/100g
• Lean beef – 158 kcal/100g
• Corned beef – 216 kcal/100g
• Rendered beef fat – 871 kcal/100g
• Boiled ham – 269 kcal/100g
• Raw wild rice – 353 kcal/100g
• Rice – 344 kcal/100g
• White rice fortified boiled – 109 kcal/100g
• White fortified raw rice – 363 kcal/100g
• White rice, steamed, boiled with long grains - 106 kcal/100g
• White rice, steamed, with long grains, raw - 369 kcal/100g
• Boiled brown rice – 119 kcal/100g
• Raw brown rice – 360 kcal/100g
• Instant dry rice – 374 kcal/100g
• Instant rice, ready to eat – 109 kcal/100g
• Sweet pepper – 27 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Garlic – 143 kcal/100g
• Dried ground cilantro – 216 kcal/100g
• Cilantro, coriander - 25 kcal/100g
• Coriander – 25 kcal/100g
• Vegetable oil – 873 kcal/100g
• Tomato paste – 28 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g
• Ground red pepper – 318 kcal/100g
• Paprika – 289 kcal/100g
• Greens - 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g
• Mash – 300 kcal/100g

Calorie content of foods: Beef Carrots Onions Bell peppers Vegetable oil Tomato paste Garlic Ground red pepper Paprika Water Salt Potato Mung bean Rice Greens

Mashkhurda in Uzbek - step-by-step recipe for Uzbek soup with mung bean (Mashkorda)

Good meeting dear reader! Today I was making Uzbek mung bean soup (Asian beans), and I decided to share the recipe. The result is a rich, thick soup with bright shades of flavor. For anyone who hasn't tried it yet, I recommend it!

Mash, it’s not a problem to find, but it’s even easier to remember (like a woman’s name). At any market where they sell dried fruits or seasonings, ask Uzbek or Tajik guys and they will pour out green beans. The price tag is 1 kg. around 250 rub. But I literally needed 150-200 grams for a 12 liter cauldron. Mung bean tastes like lentils or beans. And at the same time, they differ like peas from beans. It has its own flavor note... You won’t understand until you try it)

What I like about Uzbek soups is that they turn out rich and satisfying. They are often prepared during the cooler months to keep warm. Immunity is increased by 100%. The preparation is similar to that of Mampara soup or Mastava - they are all fried soups, and they all have different tastes. Number one of them is Mampar soup (a must), followed by Mashkhurda and Mastava - it’s hard to say which place, because both are tasty and filling. Until you try it, it’s hard to say anything... I’ll just try to convey the taste from the photo, and you already look and write down what products to run to the market for. A truly cool recipe that is included in the top 10 best Uzbek dishes . Perhaps as popular as our sauerkraut cabbage soup.

Mashkhurda - recipe at home:

Ingredients, in exact order of preparation:

Cut all ingredients into cubes. The classic recipe for Mash Khurda contains the following ingredients, but it still lacks hot pepper. We don't use it because children eat the soup. But there is always fiery adjika on the table, which guests add to taste. It turns out to be fire!

The recipe can be repeated at home using a cauldron or a deep wok pan. I feel more comfortable outside, at the fire.

I light the stove, put the cauldron on the fire, pour oil...

After 5-7 minutes the cauldron warmed up, and so did the oil. It's time to send the first ingredients.

Kaurma - fried shurpa

This soup can be made for lunch or dinner. Very easy to prepare and quick to eat!

Ingredients:

• beef pulp – 350 g
• onion – 1 pc.
• cilantro
• carrots – 1 pc.
• sweet pepper – 1 pc.
• ground cumin
• homemade noodles – 300 g
• sunflower oil
• paprika
• tomatoes – 2 pcs.
• eggs – 2 pcs.
• salt.

Preparation:

Cut the beef into pieces and fry for 15 minutes in vegetable oil. Salt and pepper.

Cut the onions, peppers and carrots into strips.

Add onion to the meat. After 10 minutes, add peppers and carrots. Fry until soft. Add chopped tomatoes, spices, tomato juice or broth and simmer a little.

Boil noodles in boiling water. Combine the finished noodles with the fry.

Make an omelet: beat eggs with salt and fry in a frying pan. Cut the omelette into strips and add to the shurpa when serving.

Masha soup with meat. Uzbek recipe

Step 1. Send at once - meat + half of the garlic and cilantro. Fry and stir...

Step 2. To express the taste of meat with herbs, add salt at this stage - a handful of salt (a tablespoon without a slide). Don’t be afraid to over-salt, because most likely we will add salt at the last stages, to taste. And now, feel free to add more salt than normal!

Step 3. After 5 minutes, the liquid has gone from the meat, and it’s time to add the onion...

Add the onion and fry for another 5 minutes.

Continuing the shamanism in the cauldron, stir. And we reach for the diced carrots.

Step 4. Add the carrots and fry for another 5 minutes. I am attaching a photo of the preparation:

Step 5. Next is tomato paste (two tablespoons). Fry the tomato on the edge in oil to extinguish its tart taste.

Fry the pasta and stir...

Step 6. It's time to send the diced tomatoes. Please note that I did not remove the skin from the tomatoes. What we cook in a cauldron at high temperatures does not require pre-preparing the tomatoes. Stage photo:

Ingredients

Mashkhurda recipe in Uzbek

It is recommended to serve the soup with kefir, sour cream, and sour milk. In order for the mung bean to become soft and reveal its full taste, before cooking it should be laid out on a flat dish and covered with water for at least half an hour.

Soaking mung beans

The preparation time for the soup is one and a half hours, the rest of the time will be needed for soaking the mung beans - the main ingredient of our soup. Before soaking, mung beans need to be sorted out to remove excess impurities; sometimes there are small pebbles in it.

The first soaking method is quick. Pour boiling water over the mung bean in the ratio of 1 part mung bean, 3 parts water, add a pinch of soda, cover with a lid, and leave it on the table for 2 hours. Before cooking, you need to drain the water in which it was soaked from the mung bean and rinse it 3 times in clean water.

The second soaking method is more correct. It's good if you're not in a rush and want to get the most out of this legume. You need to rinse the mung bean, place it on a large flat dish in 1 layer and pour it with a small amount of warm water (or water at room temperature), so that the mung bean comes into contact with both water and air, and leave the mung bean in a warm place for 1-2 days before small sprouts appear on it. Sprouted mung bean will give the body maximum of its beneficial substances even during heat treatment.

Let's go cook a hearty, tasty and healthy Uzbek soup in a vegetarian version!

Men's stew in a cauldron

This is masha soup. Why men's? Because it’s satisfying and doesn’t require any special culinary skills to prepare. Most often, men cook soup in a cauldron in the open air.

The recipe is based on a 5-liter cauldron.

Preparation.

Mash soup is ready. If desired, you can add a pod of red chili pepper to the standard recipe in order to add spiciness to the dish.

Calorie content 200 kcal per 100 grams, cooking time one and a half hours, designed for 6 people.