Mastava

Mastava is such an Uzbek soup. The culinary recipe was found in a book that describes the cuisine of the peoples of the USSR. It doesn't take very long to cook, so I decided that you can cook it and show off to your girlfriends. After all, it is not necessary to say that the food was prepared quickly, but you can pretend that such yummy food was cooked for a long time and very tired of it. For some reason, this is more appreciated.
We are used to cooking soup with meat, that is, we take it and cook it, but mastava destroys this stereotype. We take onions, carrots and turnips, peel and cut them. Onions are cut into half rings, and turnips and carrots are cut into strips. You can grate it on a grater, but the effect will not be the same. Fry the vegetables in vegetable oil, but not for long, just a little more than five minutes. The meat is washed and cut into cubes. Of course, Uzbek cuisine is mutton, but I took beef and the taste did not get worse. Pour oil into a thick-walled saucepan and fry the meat in it until a beautiful crust. Pour water and cook. Do not forget to remove the foam.
After an hour we add vegetables, after another 15 minutes – tomatoes. I took fresh ones, but canned ones will do as well. While it is cooking, we clean and cut the potatoes into cubes and wash the rice. Put them in the soup and cook for about half an hour, while salt and pepper. We cut the greens. Before serving, pour sour milk into the soup and sprinkle with herbs. By the way, evil tongues claim that mastava is yesterday's pilaf, in which potatoes were put by mistake, and in order to correct the mistake, they were filled with water and boiled. But that's not true. Try to cook and you will understand the difference.