Lamb soup (Mastava)
8 servings
60 minutes
Mastava is a traditional Uzbek soup that combines the rich meaty flavor of lamb with aromatic spices. Its roots go deep into Eastern culinary culture, where hearty soups were the staple of nomadic diets. The golden crust of roasted meat, the sweetness of carrots and tomatoes, and the softness of potatoes and rice create a harmonious blend. Spices like cumin and bay leaves give the dish its characteristic Eastern aroma. The uniqueness of mastava lies in its thickness and richness, making it perfect for a warming dinner. Fresh herbs and a slight tang from sour milk add freshness when served and balance the flavor. This soup embodies homey comfort and generous Eastern hospitality.
1
Wash the meat and cut it into medium-sized pieces (3x3 cm). Peel the carrot, onion, and potato. Cut the carrot into strips, the onion into half-rings, and the potato into cubes. Wash the tomatoes and cut them into wedges.
- Mutton: 600 g
- Carrot: 1 piece
- Onion: 2 pieces
- Potato: 4 pieces
- Tomatoes: 4 pieces
2
Heat vegetable oil in a thick-walled pot and fry the meat until golden brown for 8 minutes. Transfer to a plate with a slotted spoon.
- Vegetable oil: 2 tablespoons
- Mutton: 600 g
3
Put onion and carrot in the pot and cook, stirring occasionally, for 6 minutes. Return the meat, add tomatoes and cumin, and cook over medium heat for 10 minutes.
- Onion: 2 pieces
- Carrot: 1 piece
- Tomatoes: 4 pieces
- Ground cumin (zira): 1 teaspoon
4
Pour 2 liters of water, bring to a boil, remove the foam. Add potatoes, cook for 7 minutes.
- Potato: 4 pieces
5
Add rice and cook for another 10 minutes.
- Rice: 0.5 glass
6
Add peppercorns and bay leaf. Season with salt to taste and boil for 5 minutes. Remove from heat. Wash, dry, chop cilantro and dill, and add to the soup. Let it steep under a lid for 15-20 minutes. Serve with sour milk.
- Black peppercorns: 6 pieces
- Bay leaf: 1 piece
- Salt: to taste
- Fresh cilantro (coriander): 1 bunch
- Dill: 0.5 bunch
- Sour milk: 100 ml