Uzbek dishes with mash. Mung bean soup recipe for every taste

Mash is a versatile ingredient for many dishes, one of which is mung dal or mung dal soup. Meat, potatoes, vegetables, legumes and cereals are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Consider the most popular recipe from which you will learn how to cook it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g of mung beans (masha);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can take white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml of vegetable oil;
50 g sour cream;
salt - to taste.

Mash is popular in Asian countries

Most of the recipes are vegetarian soup. Many people believe that it is he who is correct. In addition to the listed ingredients, a mung bean soup recipe may include tomatoes, celery, beans, cereals (rice, buckwheat). Mung beans are considered to be an excellent alternative to meat due to their filling, rich aroma and rich taste. But some are sure that the “right” dish is cooked on meat broth - chicken or beef. In this case, it turns out to be more satisfying and nutritious. True, and the calorie content will be much higher.

India is considered the birthplace of masha. Today it is cultivated in many other Asian and even some European countries. The word "mash" came to us from the Central Asian states. For example, in Uzbekistan, such a dish is traditionally prepared with the addition of rice, and the Uzbek mung bean soup is called “mashkhurda”. In East Asian countries, mung beans are called mung beans, and the soup from them is mung dal tarkari.

Mung bean soup not only diversifies the lean table, but also brings significant benefits. For example, the Chinese cook bean stew to treat various inflammations and poisonings. Indeed, this product normalizes digestion and helps cleanse the body. This is largely due to the coarse fiber found in beans and vegetables.

Mash is famous for its rich vitamin and mineral composition. These are vitamins of group B, K, E, A, C, as well as iron, potassium, phosphorus, magnesium. In addition, Uzbek mung bean soup is a source of protein, which is responsible for the beauty and elasticity of the skin and maintaining muscle tone. Despite the fact that masha contains a fairly high number of calories (347 kcal per 100 g), it is considered a dietary product due to its low fat content.

Step by step cooking

Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain a maximum of useful properties.
In order for the soup to cook faster, the mung beans should be soaked in clean cold water for several hours, and preferably overnight.
Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed on a coarse grater or cut into thin circles.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
When the contents of the pan are ready, you need to add carrots to it.
The soup is salted and left to languish over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and spoil the soup.
At the end put the remaining spices, herbs. You can add coriander or turmeric to make the soup with chicken and mung bean oriental. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

Mung bean soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pot are pureed with a blender.

Soup is served in a common tureen or in personal deep bowls. Mung bean soup with meat or vegetables is quite bright in itself, so it does not require additional decoration. You can add sprigs of fresh parsley if you like. The dish is eaten with bread or crackers added directly to it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g of mung beans (masha);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can take white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml of vegetable oil;
50 g sour cream;
salt - to taste.

Mash is popular in Asian countries

Step by step cooking

Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain a maximum of useful properties.
In order for the soup to cook faster, the mung beans should be soaked in clean cold water for several hours, and preferably overnight.
Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed on a coarse grater or cut into thin circles.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
When the contents of the pan are ready, you need to add carrots to it.
The soup is salted and left to languish over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and spoil the soup.
At the end put the remaining spices, herbs. You can add coriander or turmeric to make the soup with chicken and mung bean oriental. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

Mung bean soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pot are pureed with a blender.

moysup.ru

Mashkhurda is a delicious soup with mung bean and rice Uzbek recipe. Exclusive.

Vegetarian mashkhurda soup turns out to be extremely tasty, no worse than with meat. Just one more nuance ... I already wrote that my son is a vegetarian, and I cook absolutely everything for him that my husband and I, but only without meat. So here he is for separate meals. Therefore, I do not include potatoes in soups with beans.

The peoples of Central Asia prepare porridge from mung bean and rice, which is called mash-kichiri and mash-shavlya. When I was little and my grandfather cooked porridge from mung bean and rice, and he loved it very much, he always said: “Today there will be mung-kichiri porridge for lunch!”.

Remove the finished soup from the heat, let stand for a while without opening the lid, then pour into deep bowls, sprinkle with black pepper and finely chopped cilantro, green onions, basil or dill.

Mashkhurda delicious soup with mung bean and rice step by step recipe with photos. Fresh information.

They serve mashkhurda, like all mash dishes, with katyk. Katyk can be replaced with thick curdled milk. sprinkle mashkhurdu with thinly sliced basil and cilantro.

In Indian cuisine, mung bean is known as dhal, hence the traditional Indian dish dhal. And in Ayurvedic cuisine they cook kitchari, also from mung bean.

Prepare 3 liters of boiled water at room temperature. Boiled water will not produce much foam. Cut the meat into small pieces.

Put the carrots in the cauldron and stir, 5 minutes. Pour the mung bean, fill the contents with water and bring to a boil. Reduce heat to low and simmer, covered or loosely covered, for 30 minutes. During this time, the mash should burst. If not, cook until it bursts.

The nuances of cooking soup from mung bean mashkhurda. Fresh material as of 06.10.2017

And of course always Uzbekistan prepared soup "mashkhurda", thick, rich, incredibly tasty and healthy. It is quite difficult to even call it a soup, it is both the first and second course at the same time. If you have never cooked such a dish, then cook it for sure. I'm just sure that it will become a regular on your table.

Fry in hot oil sliced meat, onions, tomatoes, as well as carrots, cut into strips.

Mashkhurda recipe video. Last information as of 06.10.2017

www.tarelka.biz

Mashkhurda is a delicious soup with mung beans and rice. Step by step recipe

Mashkhurda is a soup with mung beans and rice, which is cooked in Central Asia. The first word is clear, mung bean is a popular legume in the East. And what is "khurda" - the second part?

Usually "khurda" is called "mastava" - a soup with rice and finely chopped vegetables and meat. So, if you add mash to this, you get “mashkhurda”.

And the word “Khurda” comes from the Persian word “Khurdam”, which means to eat.

I want to talk a little about Masha. Unfortunately, not everyone knows what kind of product it is. Moreover, it is never cooked. But in vain ... Mash is a legume unusually rich in protein. In addition, it has a mild pleasant taste. And the dishes from it are tender, tasty, with a light nutty flavor.

Soups, cereals are cooked from mung bean, very healthy salads are prepared from sprouted mung bean.

Mung bean is used in the traditional cuisines of China - funchose, known to us, is sold here under the guise of rice noodles. In Hong Kong, even ice cream is made from mung bean, and in Vietnam - jelly.

In Indian cuisine, mung bean is known as dhal, hence the traditional Indian dish dhal. And in Ayurvedic cuisine they cook kitchari, also from masha.

The peoples of Central Asia cook porridge from mung bean and rice, which is called mash-kichiri and mash-shavlya. When I was little and my grandfather cooked porridge from mung bean and rice, and he loved it very much, he always said: “Today there will be mung-kichiri porridge for lunch!”.

And for some reason I always heard mash-chiki-rice. And for a long time I called this porridge until I read somewhere its correct name. By the way, the porridge is delicious. I will definitely give you the recipe in one of the articles.

And of course, soup “mashkhurda” has always been prepared in Uzbekistan, thick, rich, incredibly tasty and healthy. It is quite difficult to even call it a soup, it is both the first and second course at the same time. If you have never cooked such a dish, then cook it for sure. I'm just sure that it will become a regular on your table.

And it is not difficult to find mung bean now, it is sold on the market from merchants of vegetables and fruits. You can also buy Uzbek peas, delicious beans and various spices from them.

Mashkhurda - mung bean and rice soup

lamb meat - 500 gr.
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
tomato - 1 pc.
potatoes - 2 pcs.
mash - 100 gr.
rice - 100 gr.
vegetable oil - 3-4 tablespoons
garlic - 1 clove
spices - zira, coriander, paprika, rosemary
salt, black ground pepper
red capsicum
Bay leaf
greens - dill, parsley, basil, green onions

Meat must be taken such that there is both pulp and bone. You can use both lamb and beef.
Cut the onion into cubes of 0.5 cm, carrots and bell peppers into cubes no more than 1.5 cm. Scald the tomato with boiling water, remove the skin and cut into small cubes, or grate.
Pour water into the pan, put the meat, bring to a boil. Remove foam carefully. Cook meat until done.
Heat the oil in a pan and fry the onion in it. When it turns golden, add half a glass of water and steam it well. The onion will become almost translucent.
Then add chopped carrots, fry for 5 minutes, then peppers and tomatoes. Fry 5 minutes.
Then add half of the chopped greens, all except green onions, and chopped garlic. Also, it's time to put zira. Pour in some water to cover the vegetables and simmer for 5 minutes over low heat.
When the meat is almost ready, send the mung beans to the broth. Cook for 30 minutes.
Then add rice, steamed vegetables. As well as diced potatoes and the remaining spices.
When it boils, salt, pepper and add a piece of red hot pepper.
Remove the meat, remove the bone, cut the meat into pieces and send back to the pan.
Cook for another 20 minutes, until the rice is cooked.
5 minutes before the readiness to put the bay leaf.
Turn off the gas, cover with a lid and leave for 10 minutes to sweat.
Serve in a deep plate with chopped green onions and herbs. You can serve sour cream.

The nuances of cooking mung bean soup - mashkhurda

There are recipes where the meat is pre-fried before cooking. For such a recipe, a larger amount of oil or tail fat is used. If you like fatter dishes, you can fry the meat first, and then boil it.
lamb when boiling gives a lot of foam and the broth darkens. It is very difficult to remove it all without a trace. And so I bring the meat to a boil, while constantly removing the foam. Then I take out the meat, drain the water, pour in fresh water, put the meat in it. I let it boil again. Foam appears, but it is already much less. It also needs to be removed, but such a broth is much more transparent.
I usually cook the meat to such a state when the bone freely moves away from the meat.
small pebbles are often found in mung bean, so sort it out before cooking and remove them, otherwise you can accidentally lose a tooth ...
mung bean turns the water grayish when cooked. And if you have not very ripe tomatoes, then the color of the soup may turn out to be ugly and unappetizing. In winter, I never use tomatoes when cooking, but I use homemade pasta, which I stock up in the summer. It is made from ripe juicy tomatoes and gives a beautiful color to any dish.
You can also tint the soup by adding a spoonful of store-bought tomato paste.
or you can cook mung beans for 5 minutes in a separate bowl. Then drain this water, and then add the boiled mung beans to the broth. By the way, this method in Uzbekistan is often used in the preparation of mashkhurda.
the color does not interfere with us, so I do not cook mung beans separately. And what color is obtained, you can see in the photo.

sometimes mung bean and rice are pre-soaked in warm water so that they cook faster. Mash I do not soak, in my opinion, it cooks so quickly. I use parboiled rice, it is not necessary to soak it. But you do as you like.
try not to overcook vegetables. Fry for 10 minutes, simmer for 5 minutes and cook for 20 minutes. This is already more than enough.

Vegetarian mashkhurda - how to cook

We take all products the same as in the recipe with meat, only naturally without meat.
Pour water into a saucepan and put mung bean in it, cook for 30 minutes.
Separately, in a cauldron, fry the onion in oil.
Consistently, as in the previous recipe, add vegetables and spices to it.
After 30 minutes, add everything to the mung bean, do not forget the rice and potatoes.
Cook for another 20 minutes.
In principle, everything is the same as in the recipe with meat. The same sequence, the same products, the same nuances and secrets of cooking.

Mashkhurda soup vegetarian it turns out extremely tasty, no worse than with meat. Just one more nuance ... I already wrote that my son is a vegetarian, and I cook absolutely everything for him that my husband and I, but only without meat. So here he is for separate meals. Therefore, I do not include potatoes in soups with beans.

Therefore, you can choose any option to your liking.

And now, when the soup is already infused. Welcome to the table. And bon appetit!

sekreti-domovodstva.ru

MOSHOVA (or Uzbek national soup with mung and lamb) - recipe.

Svettt

Ingredients

Lamb pulp - 300g
Mash - 1 glass
Onion - 2 bulbs
Carrot - 1 medium
Tomatoes - 2 pcs.
cilantro - 1 sprig
Basil purple - 1 sprig
Parsley - 1 sprig
Vegetable oil - 1 tbsp.
Zira - 1 tsp
Coriander seeds - 1 tsp
Pepper red ground pinch
Salt to taste
Katyk, curdled milk or sour cream for serving

How to cook

If you have low-fat lamb (which is unlikely in principle), then you will still need lamb fat. But as a rule, lamb already has a decent fat layer. This is what you need to cut and cut into small cubes. Cut the lamb itself into small pieces, literally, so that a piece falls into a tablespoon.

Heat a cauldron or a pan with a thick bottom, put the cubes of lamb fat, melt, remove the cracklings with a slotted spoon.

Put the cubes of meat and fry them until golden brown.

Rinse the mash and put it on a sieve.

Add mung bean to the meat, pour in 1.5 liters of water, bring to a boil. Immediately put sprigs of cilantro, basil and parsley. Reduce the heat to a minimum, close the lid and cook for 40 minutes. The time will depend on the quality of the mung bean. In general, cook until the mung bean bursts.

Cut onions and carrots into strips (I still rubbed carrots on a grater). Pour boiling water over the tomatoes, remove the skin and cut into cubes.

Heat oil in a frying pan over high heat. Fry the onion for 5 minutes until slightly golden, then put the carrots, another 5 minutes, then the tomatoes. Pour a mixture of spices, previously ground in a mortar. Simmer for 10 minutes, stirring.

Our mash burst, add vegetables to the pan, bring to a boil, salt to taste and that's it!

Serve moshova with katyk, sour cream or curdled milk.

1. Here is such an unfortunate bird sitting outside the window on Sunday. The frost is terrible, you can’t stick your nose out into the street. So hot soup wanted. It’s not just some kind of cabbage, although it’s also great, but something not quite usual for us. There is mash, there is lamb. Forward!

/li>

2. If you have low-fat lamb (which is unlikely in principle), then you will still need mutton fat. But as a rule, lamb already has a decent fat layer. This is what you need to cut and cut into small cubes. Cut the lamb itself into small pieces, literally, so that a piece falls into a tablespoon.

/li>

3. Heat a cauldron or a pan with a thick bottom, put the cubes of lamb fat, melt, remove the cracklings with a slotted spoon.

/li>

4. Put the cubes of meat and fry them until golden brown.

/li>

5. Rinse the mash and put it on a sieve.

/li>

6. Add mung bean to the meat.

/li>

7. , pour in 1.5 liters of water, bring to a boil. Immediately put sprigs of cilantro, basil and parsley. Reduce the heat to a minimum, close the lid and cook for 40 minutes. The time will depend on the quality of the mung bean. In general, cook until the mung bean bursts.

/li>

8. Grind the coriander and cumin in a mortar.

/li>

9. Cut the onion and carrot into strips (I still rubbed the carrot on a grater). Pour boiling water over the tomatoes, remove the skin and cut into cubes. Heat oil in a frying pan over high heat. Fry the onion for 5 minutes until slightly golden, then put the carrots, another 5 minutes, then the tomatoes. Pour a mixture of spices, previously ground in a mortar.

/li>

10. Our mash burst, add vegetables to the pan, bring to a boil, salt to taste and that's it! Serve moshova with katyk, sour cream or curdled milk.

Recipe: MOSHOVA (or Uzbek national soup with mung bean and lamb), how to cook quickly and tasty at home

www.koolinar.ru

Uzbek soup with mung and rice (mashkhurda)

Mashkhurda is a traditional Uzbek soup with mung and rice. Thick, rich, fragrant and very tasty. The dish is hearty, combines the "first" and "second". I hope this soup will take its rightful place in your menu.

500-600 grams of meat (pulp), beef is better.
2-3 medium onions
2 carrots
2 tbsp. spoons of tomato paste
5 medium potatoes
150 gr masha (small, green beans)
100 gr rice
garlic, salt, pepper - to taste
frying oil

Products are given for a 4-5 liter pan.

We heat up the oil. Fry the finely chopped meat for a few minutes. Add chopped onion and diced carrots. Fry for a few minutes, stirring constantly. Add tomato paste and garlic. Fry for 2-3 minutes. Fill with water, salt. We put the washed mung bean, bring to a boil, reduce the heat and cook the mung bean until half cooked. When the mung bean becomes soft, add cubed potatoes and rice. We cook until ready. Mash is boiled, and the soup acquires a unique smell and taste. Add black pepper and switch off. Before serving, you can add greens and sour cream. Enjoy!

www.vsemzastol.ru Vegetable soup recipe dietary simple sorrel soup recipe classic without meat

- in Uzbek, mashkhurda is traditionally cooked with fried meat. Mash, otherwise called mung beans, golden beans - small green beans or peas, a tasty variety of legumes rich in vitamins, amino acids, trace elements. On the territory of the post-Soviet space, it is used in Central Asia in Uzbek, Tajik, Turkmen national cuisines. Beans are popular in China, India, Japan, Korea, countries of Southeast Asia, where, following Buddhist precepts, they are used as part of vegetarian dishes. Mashkhurda is an Uzbek dish that belongs to hearty, thick, fried soups. Traditionally prepared in Uzbek style, it is tasty, appetizing, but high-calorie, hard to digest by the body, contraindicated in case of problematic health. You can cook mung bean soup in a dietary, vegetarian version. Dietary mashkhurda will turn out like a classic - tasty, satisfying, nutritious, but reduced in calories, easily digestible, corresponding to the requirements of dietary nutrition. Vegetarian mung bean soup does not contain animal, vegetable fats, suitable for expanding a strict lean menu. Density, density, satiety to the dish are given by mung beans, rice, potatoes, harmoniously combined with vegetables: onions, carrots, bell peppers, tomatoes. Soup with mung beans of dietary execution is prepared without meat, preliminary frying of vegetables. The number of given ingredients varies in proportion to the required number of servings.

Vegetarian mung bean soup (mashkhurda) is suitable for a dietary and lean table, a healthy diet. The dish is served hot, sprinkled with chopped herbs. In the photo, soup with mung beans, cooked without meat and pre-frying vegetables.

Ingredients for seven liters of the finished dish

Dry mung beans - 400 g (package)
Rice - 100 g
Medium potato tubers - 2 pcs
Onion - 1 pc.
Ready mashed tomatoes - 500 g
Carrots - 2 pcs
Bulgarian pepper - 2 pcs.
Garlic - 3 cloves
Bay leaf - 3 pcs
Black pepper - 10 peas

Soup from mung bean (mashkhurda) - recipe

Dry mung beans are thoroughly washed with cold water, soaked overnight. If it was not possible to pre-soak, green bean peas can be pre-cooked over low heat.
Wash the rice thoroughly to clean water.
Wash and clean vegetables.
Cut potatoes into medium cubes. Carrots - straws. Onion, bell pepper - half rings. We chop the garlic.
Pour six liters of water into a seven-liter saucepan. Bring water to a boil over high heat.
We spread the prepared vegetables in boiled water, observing the following order: carrots, onions, bell peppers.
Let the water boil, make medium heat. Cook vegetables for ten minutes.
Add rice, potato cubes, swollen beans to vegetables. Cook for half an hour until the ingredients are ready.
Add mashed tomatoes, chopped garlic, bay leaf. Cook on low heat for 10-15 minutes. Chopped garlic and lavrushka can be thrown five minutes before readiness to enhance the aroma.
Serve the ready-made vegetarian mung bean soup hot with chopped herbs.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g of mung beans (masha);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can take white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml of vegetable oil;
50 g sour cream;
salt - to taste.

Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain a maximum of useful properties.
In order for the soup to cook faster, the mung beans should be soaked in clean cold water for several hours, and preferably overnight.
Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed on a coarse grater or cut into thin circles.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
When the contents of the pan are ready, you need to add carrots to it.
The soup is salted and left to languish over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and spoil the soup.
At the end put the remaining spices, herbs. You can add coriander or turmeric to make the soup with chicken and mung bean oriental. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

Mung bean soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pot are pureed with a blender.