Mastava

Mastava is a hearty and rich first course that will help you add something original and oriental to your usual diet. For cooking, you can use various meats, poultry and even meatballs. To ensure that you don’t feel hungry for a long time after a bowl of soup, it contains white rice and vegetables. The dish turns out very harmonious, with a clear broth and large pieces of ingredients that literally melt in your mouth!

Mastava in Uzbek

Mastava in Uzbek is a thick and hearty soup, the preparation of which begins in the same way as pilaf: we need to prepare zirvak and only then proceed to all other processes. Devzira rice is traditionally used, but regular long-grain rice is also suitable.

1. 
   Mastava in Uzbek is very easy to prepare at home. Cut the meat from the bones, leaving a little pulp on the bones, and chop the fat tail.
2. 
   Heat the sunflower oil in a cauldron and fry the fat tail fat until golden, then remove the greaves and brown the bones.
3. 
   Meanwhile, pass one onion and meat pulp through the grill of the meat grinder.
4. 
   Sprinkle the resulting minced meat with salt and half the seasonings, knead thoroughly and, covered with film, place in the refrigerator.
5. 
   Cut the remaining onions into half rings, and carrots and eggplant into medium-sized cubes.
6. 
   Scald and peel the tomatoes, cut the pulp.
7. 
   Place the eggplant in a plate and add salt; after 15 minutes, rinse and squeeze out excess water.
8. 
   Add the onion to the bones and fry until light brown.
9. 
   Now place the tomatoes and carrots in a fireproof bowl, mix and simmer for about 10-15 minutes.
10. 
    After the time has passed, add cubes of peeled potatoes and eggplant.
11. 
    Season the ingredients with spices, chopped garlic and pepper, add water (about one and a half liters), boil and cook for 15 minutes.
12. 
    Next, add washed cereal and simmer the soup for another 15 minutes.
13. 
    Then add small meatballs from the previously prepared minced meat into the soup, cook for another 8-10 minutes and turn off the heat.
14. 
    Pour the aromatic soup into portioned bowls and serve. Bon appetit!

Mastava with rice

Mastava with rice is a classic of Uzbek cuisine, which combines both soup and main course, all thanks to its thickness and richness. The broth is prepared on the basis of lamb or beef, and a whole assortment of fresh and aromatic vegetables is also added.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Beef/lamb – 500 gr.
• Rice – 100 gr.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Carrot – 1 pc.
• Tomatoes – 200 gr.
• Vegetable oil – 50 ml.
• Seasonings - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, wash the meat, peel and rinse the vegetables.

Step 2. Cut the beef or lamb into small segments and place in a cauldron or pan with a thick bottom.

Step 3. Salt and season the meat pieces, fry over moderate heat until cooked.

Step 4. Add chopped onions and carrots.

Step 5. After 10 minutes, add the tomato slices and stir.

Step 6. Simmer the mixture for 3-5 minutes and add washed rice and potato cubes.

Step 7. Fill the ingredients with water and boil until the vegetables are soft and the cereal is ready, add salt.

Step 8. Serve the finished soup immediately and take a sample. Bon appetit!

Mastava in a cauldron on a fire

Mastava in a cauldron over a fire is an incredibly tasty and satisfying dish that will brighten up your picnic or Sunday gatherings at the dacha. This soup is prepared using delicious lamb ribs, vegetables and rice. You will also need some spices to add some spice.

Cooking time – 120 min.

Cooking time – 20-25 min.

Portions – 9.

Ingredients:

• Lamb ribs – 1.5 kg.
• Lamb pulp – 300 gr.
• Rice – ½ tbsp.
• Potatoes – 3 pcs.
• Onion – 2 pcs.
• Carrots – 3 pcs.
• Bell pepper – 2 pcs.
• Garlic – 7 teeth.
• Tomato paste – 3 tbsp.
• Greens - to taste.
• Salt - to taste.
• Zira - to taste.
• Sesame - to taste.
• Coriander - to taste.
• Black peppercorns - to taste.
• Ground black pepper - to taste.
• Water – 3 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the ribs into small pieces and place them in a fireproof container along with peeled whole carrots and onions, add some salt and fill with three liters of water.

Step 2.Boil the broth for about an hour, making sure to remove the foam with a slotted spoon. At the same time, brown the chopped pulp in vegetable oil.

Step 3. Transfer the lamb to a plate, and sauté the onion half rings in the same oil.

Step 4. When the onion has turned golden, return the meat pieces to the bowl.

Step 5. Sprinkle with aromatic spices.

Step 6. Without wasting time, cut the second carrot into small cubes.

Step 7. Grind the sweet pepper in a similar way.

Step 8. Pour the orange cubes into the meat and fry.

Step 9. After a few minutes, add bell pepper and mix well.

Step 10. After another couple of minutes, add the grated tomato paste.

Step 11. And while the frying is being prepared, remove the vegetables from the broth and add the rice, after 7 minutes add the chopped potatoes.

Step 12. Sprinkle assorted vegetables with lamb with chopped garlic.

Step 13. Place the contents of the fireproof dish into the broth and mix.

Step 14. Sprinkle with fresh herbs and leave covered for about half an hour.

Step 15. Bon appetit!

Mastava with meatballs

Mastava with meatballs is a traditional Uzbek soup that you can cook either in an open-air cauldron or in a large saucepan. A special feature of the preparation is the fact that at the beginning, all the chopped components are fried and only then they are filled with water.

Cooking time – 1 hour 15 minutes

Cooking time – 15-20 min.

Portions – 3 l.

Ingredients:

• Minced beef – 300 gr.
• Sunflower oil – 2 tbsp.
• Carrot – 1 pc.
• Onion – 2 pcs.
• Potatoes – 2 pcs.
• Sweet pepper – 1 pc.
• Garlic – 2 teeth.
• Rice – 100 gr.
• Tomato paste – 1 tbsp.
• Tomatoes – 2 pcs.
• Zira – ½ tsp.
• Coriander – ½ tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1. For the meatballs, add one grated onion, salt and a little seasoning to the minced meat - mix and beat right in the plate.

Step 2. Wet your palms in water and form small balls.

Step 3. Heat sunflower oil in a saucepan and brown the finely chopped onion, add chopped garlic and fry for another minute.

Step 4. Then place the sliced ​​bell peppers and carrots into the bowl, cook with constant stirring for about two minutes.

Step 5. Next, add the ingredients with chopped tomatoes and tomato paste, mix thoroughly and simmer for 2-3 minutes.

Step 6. Add potato cubes, seasonings and salt.

Step 7. Fill the vegetables with water and bring to a boil; if desired, add a laurel leaf.

Step 8. Gently immerse the meatballs in the boiling soup and set aside for 15 minutes.

Step 9. After the time has passed, add the washed rice and simmer until the cereal is ready.

Step 10. It is recommended to serve mastava with sour cream and fresh herbs. Bon appetit!

Mastava with chicken

Mastava with chicken is prepared several times faster than similar soups made with lamb or beef, and the first dish is also much less high-calorie and fatty. Therefore, this recipe will appeal to those who love traditional and light soups!

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 8.

Ingredients:

• Water – 2.5 l.
• Chicken fillet – 400 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Potatoes – 2 pcs.
• Tomato paste – 1 tbsp.
• Rice – 100 gr.
• Greens - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1.Before starting the process, peel the vegetables and cut them together with the chicken fillet into small cubes. At the same time, boil water.

Step 2. Pour vegetable oil into the frying pan and heat it up, begin to fry the chicken along with the vegetables.

Step 3. Fry the ingredients over high heat for 2-3 minutes, season with herbs and salt.

Step 4. After a few minutes, season the contents of the fireproof dish with paste from grated tomatoes.

Step 5. Place the mixture in a saucepan, then add rice.

Step 6. Mix the ingredients thoroughly and after 3-4 minutes add boiling water and cook for 20 minutes.

Step 7. Pour the rich soup into bowls and taste. Bon appetit!