Mashkhurda soup
12 servings
60 minutes
Makhshurda soup is a fragrant and hearty dish of Uzbek cuisine that embodies the rich traditions of Central Asia. Its base is tender lamb, golden-fried with onions, creating a rich meaty flavor. The main distinction of the soup is the use of mung beans, giving it a velvety texture and a light nutty note. Rice makes it even more nutritious, while fresh herbs—basil, cilantro, and green onions—add brightness and freshness. Makhshurda is cooked in a kazan, slowly simmering to allow all flavors to develop. In Uzbekistan, it is often served with matsoni, which complements the soup with a mild tanginess. It’s not just food; it's a true culinary journey filled with the warmth of Eastern flavors and the coziness of home.
1
Prepare all the ingredients.
2
Cut the meat into small pieces.
3
Dice the onion.
4
Fry the meat in a thick-walled pot or cauldron with vegetable oil. It's better to fry in batches to achieve a golden crust.
- Vegetable oil: 30 ml
- Mutton: 700 g
5
Add onion to the meat in the cauldron and fry, stirring, until the onion is transparent.
- Onion: 200 g
6
Pour in water and bring to a boil.
- Water: 3 l
7
Add mung beans and cook for 40-45 minutes until done.
- Mung peas: 200 g
8
Add rice and cook for another 20 minutes.
- Rice: 130 g
9
Chop all the greens and add them to the soup at the end of cooking. Salt to taste.
- Basil: 100 g
- Coriander: 100 g
- Green onions: 50 g
- Salt: to taste
- Ground black pepper: to taste
10
Serve mashkhurda with matsoni.
- Matsoni: to taste