Mastava

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Mastava

Category: First meal

Kitchen: uzbek

Ingredients
Lamb or beef with fat	500 g
Bulb onions	1 average
Carrot	2 average
Bolg. pepper (traffic light)	by half
Tomatoes	2 average
Small potatoes	2 pcs
Long grain parboiled rice	100 g
Dried red cherry plum	50 g
Water	1.5 l
Zira coarse	1 tsp b / slides
Ground coriander	0.5 tsp
Dzhambul (savory, kondari, citron, chimbra)	1 tsp b / slides
Paprika	1 tsp with a slide
Salt, pepper, herbs, syuzma	taste
Vegetable oil	3-4 tbsp. l.
Garlic	2-3 teeth

Cooking method

• 
• MastavA is an Uzbek rice soup. Thick, rich, with a pleasant sourness, it will not leave anyone indifferent. And if all the ingredients are cut into cubes, and at the same time colorful vegetables are used (for example, bell pepper "traffic light"), then it will turn out not only delicious, but also very beautiful - a real kaleidoscope of colors.
• A little about cherry plum: if you have it, great, do everything according to the recipe. But if you have not found it, you should not replace it with sour cherry plum sauces, such as tkemali - you risk spoiling the taste of the dish with excessive acid. I assure you, mastava deserves attention even without cherry plum, you just have to add 2 tbsp to all the ingredients. l. good tomato paste. To be honest, I like the second option even more - the mastava turns out to be a bright, rich red color, which is also greatly facilitated by ground paprika. What you see in the pictures is exactly the second option.
• And a few words about dzhambul: this is a very popular herb in Uzbekistan. Pronounced as zhambyl. Different peoples call it differently: savory (not to be confused with thyme), citron, chubritsa, kondari, etc. It has a tart, slightly mint, peppery aroma. In it I even hear some echoes of a raykhon (an Uzbek variety of basil), but perhaps it only seems to me. In general, you can compose songs about dzhambul, but now we have no time.))) You can buy it like savory in stores, in seasoning departments, or look in the markets, from spice dealers (it can be crushed or dried with small brooms, from which you need will only break off the leaves).
• So, before starting cooking, you need to soak the cherry plum in water at room temperature.

• Cut the meat into 2x2 cm cubes. All vegetables - into 1 cm cubes (I used the Alligator with a 9 mm grid). Pour oil into a preheated cauldron and throw meat into it. If you are confident that the meat you have will cook quickly, simply roast it over high heat. Otherwise, it is better to make a medium heat so that it has time to stew a little before frying. Then we increase the heat to the maximum and bring the meat to a beautiful golden brown color. We throw onions to it and wait for it to brown a little.

• Now we send carrots to the cauldron, and after a couple of minutes - pepper. We will not fry anything anymore, so after another couple of minutes, add the tomatoes. Well, what did I say - as there is a kaleidoscope!)))

• We fry and stew for another three minutes, and now the time comes to throw the cherry plum fished out of the water (if you don't have it, put tomato paste in the cauldron, stir everything well and fry for a couple of minutes). Now we fill the whole thing with cold water, and while it boils, we clean-cut the potatoes and rinse the rice (any will do, but I prefer to use only steamed in soups - it does not impart powdery to the broth, unlike polished rice, which, by the way, cooks faster (12-15 minutes). Also, steamed rice never turns into porridge, no matter how boiled it is). So, in the boiled broth we throw all the spices, except for salt, as well as potatoes and rice. Bring to a boil, reduce heat, cover the cauldron with a lid and set the timer for 20 minutes.After 15 minutes, add salt.

• When the time is right, turn off the heat and straighten the taste of mastava with salt (if you feel excessive sourness, add a little sugar - the acid will "subside" and the taste will become richer). It remains only to add chopped garlic and, closing the cauldron, let the mastava rest for 15-20 minutes

• That's it, our delicious elegant soup is ready! We pour it into deep plates or casseroles, add 1 tbsp each if desired. l. suzy*, and decorate with greens. You can take any greens to your taste. This can be: cilantro, dill, parsley, green onions, or even basil, if you like it.

• I highly recommend you try Mastava. Fragrant, nourishing, shaded with pleasant, soft sourness of syuzma and freshness of greenery.
• 
• Enjoy your meal!
• 

The dish is designed for

about 3.5-4 liters

Note

I somehow got used to always cooking "by eye", so for the recipe I borrowed the exact proportions of rice, water and cherry plum from my favorite Uzbek chef Hakim Ganiev. I checked it - perfect! But I did not doubt it.
You can see how he cooks here:

🔗

* Suzma - this, thrown back on several layers of gauze, thick homemade curdled milk. We put the milk to ferment and, as soon as it thickens properly (it is important not to let it oxyderate, otherwise the syuzma will be sour), without stirring, we put it on cheesecloth and hang it for several hours so that the serum is glass. The resulting thick tender mass is suzma. It is added to soups, an incomparable ayran is made from it, it is even served with mantas if you want a sour taste, and you can also season it with garlic, herbs, pepper and serve as a sauce for anything.

I!!!!! First !!!!! What a beauty!!!

Ha! And I flooded it to you in "dumplings" - to change for dumplings!
Lenusik, thanks!

[Elena Tim]

Elena Tim, Helen, what a beauty, thanks for the recipe, as always interesting to read, great photos, deliciously cooked, I will definitely cook.

To your health, Tanya! I will be very glad if the recipe is useful to you.

And to whom the mastavuuu!

I, I need! While for review

Lenochka! How I love your Uzbek soups! When I get bored with everything in the world and my inspiration dries up, I cook your mashhurda. And life immediately begins to play with new colors.
Here is another such soup! I will definitely cook, right this weekend!

[Lenus]

Lenus, thanks for the recipe!
I also always consider, read, learn to cook.
You have everything so detailed! Good, yes.
Delicious! Very your recipe is healthy and cool!
Seasonings would only be found. In the markets, probably right?
Lenuska, thank you !!!!

Hospidia ... well, you literally have to pull fsooo with ticks ... but if we didn't ask, sho tse for such a mastava, we would live like in a dark kingdom

Lena, photo - you can go crazy. Especially for soup fanatics, at eight in the evening at work I can already smell ...

I, I need!

Just try to bring it to me at night! I'll kick it in!
Marysik,

Lenochka! How I love your Uzbek soups!

Oh, Svetochka, thank you! So nice.
I'm sure if you like mashhurda, then mastava will come to court.

[Lenochka]

Lenochka, tonight current pies

[Girls, Ritusik, Zhenechka, Svetik]

Seasonings would only be found. In the markets, probably right?

Ritus, but seasonings are not a problem. Zira and coriander are sold in any diksa-magnets (in bags), and dzhambul, yes - you need to ask around in the market.

but if we hadn't asked, sho tse for such a mastava, we would have lived as in a dark kingdom

It never occurred to me that anyone would need rice soup. I had already thought about putting out the mastava for a long time, but I thought they would shower me with slippers, they say, we cook this every day, go otseda.

photo - you can go crazy.

Thank you, I tried. Honestly, before taking pictures, I went to eat, otherwise I will always annoy myself.

Girls, Ritusik, Zhenechka, SvetikThank you for stopping by for a visit!

on the night of current pies

Fuy, relieved.

[Lenuskaaaa]

Lenuskaaaa, what a beauty!!!! I think I can smell the smell through the monitor, thank you, Elana-opacha

Salom aleikum, Louise-opa.
Sit down, treat yourself, take what God sent.
Well done for stopping by!

[Lenchik]

Lenchik, yeah, what a beauty this mastava!
You say you can do it without cherry plum? Then I'll go look for Jambula

It is possible without a jambul. Do you think I have it in all the corners? Yes, I cook half the time without it. With it, of course, it is more authentic, but without it it’s delicious, honestly.
Yulchik, thanks!

I'll go look for Jambula

Under the pseudonym Savory is almost always in Auchan. I saw it at the Crossroads. Generally, wherever there are large departments with spices and savory usually. Well, in the markets, of course.

Lenk, and Lenk, and you are not ashamed of such and such goodies teasing? Bliiin ... At least run, pour out that broth that you cooked today, but cook ... THIS ...
Thanks for the recipe, you are our forum Sun!

Galyunya, thank you, dear!
I also had broth, from which eaten away stole all the meat - well, straight neither here nor there, stood idle. Well, I gurgled it in mastava instead of water.

I also had broth, from which all the meat was eaten

Someone was visiting, and I even suspect
Lenchik, as always, everything is super - both the recipe, and the "tasty" story, and wonderful photos

Lena, thanks for the recipe, as always beautiful and tasty. And yesterday (I didn't wait for you) I prepared this soup, looked at the Uzbek recipe, to which you gave the link. It turned out tasty

[Lenusya]

Lenusya, I drag off soups into the piggy bank. So pretty

[Linen]

Soooooooo, and now a million dollar question: where to get dried cherry plum ?!
Linen, and where do you get it yourself - in that very market, right?
Thanks for the recipe!
Photos are such that you want not only to run straight and cook, but also to look for / dry cherry plum for this deliciousness!

PS And if we don't have parboiled rice at home as a class, can we fry the jasmine so that it does not starch and boil over?

PPS In addition to planting Japanese perilla parsley for Japanese umeboshi plums, it looks like I will also dry cherry plum this year.

Under the pseudonym Savory is almost always in Auchan. Even at the Crossroads I saw

I took kondari in Bakhetle. Lena, which one tastes best for you - lamb or beef?

: girl_love: Mastava, shurpa, mashkurda - soups of my childhood. Haven't cooked them for a long time, thanks for the reminder

Lenochka, thanks! I bookmark it, ripen and make sure to do it ... Most likely in the summer, when my vegetables are fresh, a cauldron and fire ...
I have always experienced passion and interest in Uzbek cuisine ... But some dishes seem difficult to fulfill, there are so many subtleties !!!!! Thanks to such master classes, you can try cooking yourself, and not just watch TV programs and study pictures in cookbooks.

THE HEART IS BEATING ... I can't hachu ...

[Fine!!!]

Fine!!!
Real healthy mens food

I want this soup! I bookmark such beauty! Lenochka, thank you very much!

and I also have a zhambyl entat ...
Contact us, I will ship with zhmenki, pickup. We will establish Minsk traffic

Noble soup, Lenk! You de night priestess? I’m thinking, what to take: cut a little dried cloth with scissors or paste? For me, the pasta in soups is not particularly for some reason, a whim, probably, or a quirk. In such cases, I add tomato puree. What should I put?

Zira and coriander are sold in any diksa-magnets (in bags), and dzhambul, yes - you need to ask around in the market.

Eh! Another would be to add a hot native cake in the pictures, and here it is - HAPPINESS is near!

Unfortunately, fresh jambil is a very rare visitor in the markets even in summer. Dried, it loses quite a lot in flavor, it is completely different in perception.
But there is a way out for everyone who has a piece of land, or rather, a greenhouse in the country (if not in the southern regions). Jambil grows well in a greenhouse, we have been growing it for several years, albeit from Uzbek seeds.And since we correctly noted above that the jambil and the garden savory are twins, the seeds of the savory were bought, and this year we will grow them and compare them with the authentic ones.
And yes: jambil is something unique! For shurpa it is like zira for pilaf: "must have"!

You. Lenochka, dear very-very !!!!!

[Lenochka]

Lenochka, your pictures, as always, are just super - I really wanted to eat, although I am sick and did not want to eat at all from the word "absolutely". But tell me, if you remove the Bulgarian pepper, it won't be, or is it possible? I just don’t eat this pepper. I have the rest.

[Elena Tim]

Elena Tim, Helen, thank you, I will bookmark it and will definitely cook it soon, my husband periodically asks me for soup, but some tasty one, and I ask him tasty, what is it, to which I receive - well, delicious

And yesterday (I didn't wait for you) I prepared this soup, looked at the Uzbek recipe, to which you gave the link. It turned out tasty

What are you doing! Did you do it ?! I'm glad you liked it.
Did you do it with cherry plum, Lyud?

and now a million dollar question: where to get dried cherry plum?

Nas, but everything is in the same market, but not where there are spices (although there may be), but where they sell all kinds of dried fruits (well, there are figs, dried apricots and other dried products).

Lena, which one tastes best for you - lamb or beef?

It makes absolutely no difference to me, because in Russia (well, perhaps, except for Kalmykia), mutton, as a rule, has a very different taste from Uzbek, although many Russians cannot stand Uzbek. They didn't try saigas - that's where the dukhan is.
The only thing is that I will never take lean meat (such as tenderloin) for pilaf, lagman, or mastava. It's better to let the pork neck or shoulder be than dry meat in a dish.

But some dishes seem to be difficult to do

Agree. But only a few. For example, naryn (norin) is mamadaragaya! I adore it, but as soon as I imagine for a second that I will cook it, I immediately do this: "Aaaaaaaaaa! Nizashto!" And I run away
But most of the dishes are quite simple, and often a high-quality set of products and spices play a bigger role than the skill of the cook (pilaf does not count)

Lenchik, thanks for the recipe! I'm preparing something like that, and here's an authentic recipe! I will definitely cook according to the original!

[Elena Tim]

Elena Timbuy me this
Dzhambul (savory, kondari, citron, chimbra)

For example, naryn (norin) is mamadaragaya!

And I always thought that this was a dish from yesterday's leftovers from beshbarmak ... OH .. I didn't know that it took so long and specially to cook it (I read a step-by-step recipe on the internet)
I lived in Chimkent until I was 22.

[kil]

kil, Irina, I yesterday at the market in the store of spices and dried fruits learned about curiosities. They promised to give me a lift, and dried cherry plum too. They said that it happens. So hopelessness is not complete. And in the summer we will prepare ourselves. Timochka puzzled in advance. We will know what to want and what to need

[NataliaVoronezh]

NataliaVoronezh, Natusik, thanks!
Everyone cooks something like that, because this is just rice soup, and with cherry plum is just one of the variants of mastava. You can add any seasonal vegetables you like there; you can cook only with tomato paste, and still it will be mastava, simply because that is the name of rice soup, and with what it is absolutely not good.

buy me this
Dzhambul (savory, kondari, citron, chimbra)

Buy, buy, niar. As soon as you get it.

read the step by step recipe on the internet

Innus, yes it is on the Bread Maker too. It was posted by my countrywoman Malika:
Norin (thinly sliced ​​meat with noodles)
This is a very popular holiday dish, awesomely tasty and satisfying, but I am not capable of such a feat. It's easier for me to get 300 pieces of manti than one portion of naryn.

Everyone cooks something like that, because it's just rice soup.

Yes, you know, having lived for 30 years in Frunze-Bishkek (Kyrgyzstan), I did not know that it is called Mastava. And we never added cherry plum anywhere, although there was a garden in front of the house (remnants of the collective farm) and the cherry plums were heaps of.

Did you do it with cherry plum, Lyud?

No, no cherry plum. I confused something with quince when you wrote. And somehow I tried to cook norin. I was worn out, it turned out some kind of crap Which I don't remember, it was a long time ago. I only remember that I fucked up the whole machine

[Girls and boys!]

You de night priestess? I'm wondering what to take: cut a little dried cloth with scissors or paste? For me, the pasta in soups is not particularly for some reason, a whim, probably, or a quirk. In such cases, I add tomato puree. What should I put?

And I've already been three days if not at night butterfly priestess! Hurrah! I'm an honest woman again! Damn, I just barely entered normal mode, I thought all these "night vigils" with lack of sleep would finish me off.
Natasha, don’t put cherry plum paste, it’s better tklapi (remember how much you add it to kharcho, so God forbid you don’t overdo it, otherwise it’s not enough for you) I somehow decided to portray the smartest and, in addition to tomato paste , added three, THREE in total, Karl! tablespoons of tkemali ... Mother of God! This is not a mastava, but some kind of brain explosion. I barely balanced the taste with sugar. I'm not kidding with that anymore.

Another would be to add a hot native cake in the pictures, and here it is - HAPPINESS is near!

Oh, don't poison your soul, Igor. I myself dreamed that a flat cake would flaunt next to the mastava, but I can't bake them now, so as not to tease my husband - in no case should he have white bread, but he would not have resisted, because, just like me, he grew up on flat cakes. Therefore, this yummy is prohibited in our house.

I wanted to eat, although I am sick and did not want to eat at all from the word "absolutely". But tell me, if you remove the Bulgarian pepper, it won't be

It is not in vain that you wanted to eat, because mastava with cherry plum is considered curative, though it cures more for a hangover, but we will not tell anyone. Anh, if you don’t like pepper - fuck it! You can at least add cauliflower or green beans, this is your soup - you steer. In general, if you like carrots, you can put more of it - not two, but three pieces. Once, while still living in Tashkent, I grabbed a hundred compliments from the Uzbek workers who were repairing our house (it is customary to feed the workers there), and only because I added a lot of carrots to the mastava. Oh, how praised! They said: "Lenakhon, your mastava is the sweetest! You can't spoil either pilaf or mastava with carrots!"

Girls and boys! Thank you all very much for coming to visit me! I am very, very pleased!
Separately, I will thank everyone.

Having lived for 30 years in Frunze-Bishkek (Kyrgyzstan), I did not know that it was called Mastava.

Natasha, and he cannot be called a mastava in Kyrgyzstan, for this is an Uzbek name.

I was worn out, it turned out some kind of crap. Which I don't remember, it was a long time ago. I only remember that I fucked up the whole machine

Well, I’m Gru, you’ll die with naryn while you’re drinking. I have my car on the shore, but I will not undertake to roll it by hand - I’ve lost it. Therefore, it is easier for me to assume that I never like naryn.
Lud, next time, if you are going to cook mastava, forget about cherry plum and do everything according to the recipe, but with tomato paste. I'm sure you'll like it.

do everything according to the recipe, but on tomato paste

Yes. yes I will add the pasta. This time I didn’t add it. I cooked with beef, there was no lamb. Next time with only lamb

Oh, it will be delicious ... Will you give me a "bite"?

Quote: kil from Today at 11:46 am
buy me this
Dzhambul (savory, kondari, citron, chimbra)
Buy, buy, niar. As soon as you get it.

Oh, thank you, my white lady!

Aaaaaaaa! Yes, it’s not.

You should