Uzbek masha soup

Step-by-step cooking

1. Step 1:

   

   First of all, rinse the mash under the tap and fill it with cold water. That way he'll get ready faster. Leave it until the moment when you need to add it to the soup.

2. Step 2:

   

   Beef or mutton is used for mashhurda, it is possible on bones, if you like such meat. Rinse the selected piece of meat under running water and cut into small portions. Fry the meat until golden brown in sunflower oil. Then I put the meat in a separate bowl, and washed the pan.

3. Step 3:

   

   In a frying pan, fry the onion, cut into half rings, and carrots in strips until soft. You can fry vegetables directly with meat. But I prefer to do it separately, because the beef will be able to cook longer in the future (and, accordingly, become softer), and we will add the dressing to the broth later, which will allow it to remain "readable" in the soup, and not boiled beyond recognition.

4. Step 4:

   

   Add red bell pepper, cut into medium cubes, to the roast.

5. Step 5:

   

   Add finely chopped garlic, tomato paste and spices: dried coriander and paprika. Stir and warm up the dressing for a couple of minutes, then remove it from the heat and set aside for a while.

6. Step 6:

   

   Pour filtered water into a saucepan and bring it to a boil over medium heat. Transfer the fried meat to boiling water. We will not salt the water yet.

8. Step 7:

   

   Then add the potatoes cut into medium cubes. Reduce the heat to a minimum and, keeping boiling, cook for about twenty minutes. I like the potatoes in the soup to be boiled, so I cooked it even longer. I call this state of readiness of potatoes "to soft edges".

9. Step 8:

   

   Only after that we add the dressing to the soup so that the acidic environment does not interfere with the potatoes to boil.

10. Step 9:

    

    Flip the mash into a colander and transfer to a saucepan. Cook until the masha seeds begin to burst.

11. Step 10:

    

    The cooking time of masha may vary significantly. It took me about 25 minutes. Try a grain, if its shell is soft enough for you, proceed to the next step.

12. Step 11:

    

    Add the rice washed to clear water to the pan. And cook the soup until the rice is soft for about another 10 minutes. Then add salt and pepper to the soup to taste. Mashhurda is ready!