Mash and Rice Chowder

[Large photo:]

Mash and Rice Chowder

Category: First meal

Ingredients
Meat - any + (a couple of brisket bones)	500 BC
Bulb onions	2 pcs.
Carrot	2 pcs.
Potatoes	3 pcs.
Bell pepper	2 pcs.
Tomatoes	2 pcs.
Tomato paste	2 sec. l
Rice	1 tbsp.
Mash	1 tbsp.
garlic, herbs, coriander, cumin, pepper
Salt to taste
Two to three tablespoons of vegetable oil

Cooking method

• Before you start cooking, you need to prepare mung beans and rice, they should be placed in different containers, rinsed and filled with warm water to soak. It is better to soak the mash in advance - for an hour or two, but you can soak it just before starting cooking. Let's leave the mung bean with rice alone, cut the meat and all vegetables into small cubes. We will cook the chowder in a cauldron, but unless, of course, you have a free cauldron at hand, you can use a steel pan of a suitable size. Of course, a cauldron for such a dish is the best option. We start frying, pour a couple of tablespoons of vegetable oil into the heated cauldron, heat up and lower a couple of seeds, salt the fried bones, put the meat and onions cut into cubes in the cauldron, mix intensively. Put carrots and bell peppers on the fried meat, continue the roasting process. Add chopped tomatoes with a tablespoon of tomato paste, continue to fry for 5 minutes. Add prepared mung bean to the cauldron. We pour in water, add water at our discretion, depending on the density of the dish, in our case we pour 3 liters, let it boil. Boil for about 15 minutes and add the diced potatoes. We add rice only when the mung bean is cooked, it should be absolutely soft. The mash is boiled, so you can add rice. Cook for about 15 minutes, salt, add hot pepper (to taste and desire) a teaspoon of cumin, or the same amount of ground coriander, possibly both. Add chopped parsley and garlic, remove from heat. Leave the chowder to infuse for 20 minutes. Serve with a cat or sour cream.
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[Zachary]

Zachary, excellent mashhurda! I often cook my own, only the lean version

Zachary, wonderful stew! I will definitely cook it, only there is no masha in our area. We'll have to cook with one rice. Thank you for the recipe!

Oh, how beautiful, cozy and, I'm sure, delicious!
I congratulate your wife with a wonderful husband!

Silently dragging to bookmarks, choking on saliva

What a luxury to do, thank you. Maybe green peas will work instead of masha? Or won't it?

only masha is not in our area.

look at the vegetable market - we sell chickpeas and mung bean and sesame by weight, in the rows where nuts, seeds, dried fruits, and in supermarkets there are packaging, take a closer look.

What a delicious mashhurda, mash in any form is incomparable!

Maybe green peas will work instead of masha? Or won't it?

Then it's better to have small beans or lentils, though then it won't be mashhurda, but peas are much further to taste.

Then it is better to have small beans or lentils, although then it will not be mashhurda, but peas are much further to taste.

Thank you, then I'll use small beans.