Moshkhurda (Moshxo'rda)
Overview
Moshkhurda is an Uzbek soup of mung beans and rice. Pieces of beef or lamb are fried in oil with onion, carrot and sometimes potato and tomato, then simmered in water with mung beans until the beans begin to split. A little rice is added near the end, which together with the soft beans makes the soup thick and creamy without becoming a porridge. It is seasoned with cumin, black pepper and salt. Each bowl is served with a spoon of suzma or katyk, tangy strained yogurt, and chopped coriander, dill or basil, and eaten with flatbread.
History
Mosh is the Uzbek word for mung bean, a pulse grown across Central Asia and especially valued in hot summers. Moshkhurda is everyday home cooking in Uzbekistan, filling and cheap, and it is often made in autumn after the harvest. Mung bean dishes such as moshkichiri and moshkhurda are believed to be cooling and good for health, and they are frequently cooked for people who need simple, nourishing food.
Main ingredients
Mung beans, rice, beef or lamb, onion, carrot, suzma (strained yogurt). The soup is built on meat broth with mung beans and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Beef soups · Lamb soups · Yogurt soups · Rice soups · More soups from Uzbekistan
Recipe
Method
- 15 min
Fry the meat in the oil, then add the onion and carrot and fry for 5 minutes.
- 245 min
Add 2.5 l water and the mung beans and simmer for 45 minutes.
- 320 min
Add the rice and cumin and cook for 20 minutes more, stirring now and then.
- 4
Season with salt and pepper.
- 5
Serve with a spoon of suzma and coriander.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
