Mastava (Mastava)
Overview
Mastava is an Uzbek rice soup. Pieces of lamb or beef are fried with onion and carrot, then tomatoes, peppers and potatoes are added with water and a handful of rice, which thickens the broth as it cooks. It is seasoned with cumin and coriander seed. Each bowl is served with a spoon of qatiq, a tangy Uzbek yogurt, and plenty of fresh dill, coriander and basil. It is hearty and simple, a staple of home cooking in Uzbekistan and neighbouring countries.
Pictures
History
Mastava belongs to the family of Central Asian soups made with meat, rice and vegetables. Rice is especially important in Uzbek cooking, which is famous for plov, and mastava is sometimes described as a soupy relative. It is common in homes and choyxonas, the traditional teahouses. Recipes vary between regions and families, and many cooks add whatever seasonal vegetables and herbs they have available.
Main ingredients
Lamb or beef, rice, potatoes, carrot, tomato, yogurt (qatiq). The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~80 min
Ingredients
- 400 g lamb or beef, diced
- 80 g rice
- 3 potatoes, 1 carrot, 1 onion
- 2 tomatoes, 1 pepper
- cumin, coriander seed
- qatiq or yogurt, dill, coriander
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the meat, onion and carrot in oil.
- Add tomatoes, pepper and spices, then 1.5 l water and simmer for 30 minutes.
- Add potatoes and rice and cook for 20 minutes.
- Serve with yogurt and fresh herbs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.