Lamb soup with meatballs (Olchali mastava)
8 servings
90 minutes
Olchali mastava is a traditional Tajik soup infused with Eastern aromas. Its history dates back to ancient times when shepherds prepared nourishing meat broths with rice and vegetables. This soup is famous for its tender lamb meatballs that absorb the rich spicy notes of cumin and coriander. The slight acidity of the tkemali sauce adds a special sophistication to the dish, balancing the flavors. Carrots, turnips, and aromatic spices make the soup vibrant and warming. Olchali mastava is not just food; it's a true culinary journey into authentic Tajik cuisine. It is served hot, generously sprinkled with fresh cilantro that adds freshness and completeness to the dish. This soup is perfect for both family dinners and festive tables, warming the soul and heart.
1
Prepare meatballs. Peel the onion and chop it very finely. Mix the minced meat with the onion, add an egg, coriander, cumin, salt, and black pepper. Knead the meat mixture well, cover it, and refrigerate for 1 hour.
- Onion: 1 piece
- Ground lamb: 300 g
- Quail egg: 1 piece
- Cumin: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Peel the carrot, turnip, and onion; cut the carrot into small sticks, and the turnip and onion into small cubes.
- Carrot: 1 piece
- Turnip: 1 piece
- Onion: 1 piece
3
Put the vegetables in a pot, pour in 2 liters of water, add allspice and bay leaf. Bring to a boil, skimming off the foam, and cook for 10 minutes. Add salt to taste.
- Carrot: 1 piece
- Turnip: 1 piece
- Onion: 1 piece
- Allspice berries: 4 pieces
- Bay leaf: 2 pieces
- Salt: to taste
4
Rinse the rice in several waters, scald with boiling water, and add to the soup. Bring to a boil again and simmer on low heat for 10 minutes. Add the tkemali sauce and mix.
- Rice: 0.5 glass
- Tkemali sauce: 5 tablespoon
5
With wet hands, shape meatballs the size of cherries from the minced meat. Place them in the soup and cook for 10 minutes after they float. Remove the soup from heat, cover tightly, and let it sit for 15 minutes.
- Onion: 1 piece
- Ground lamb: 300 g
- Quail egg: 1 piece
- Cumin: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Wash the cilantro, dry it, and chop it finely. Add to the soup.
- Fresh cilantro (coriander): 4 stems
