Uzbek Mastava soup is a hearty and rich dish that combines both a flavorful broth and tender pieces of meat, making it a satisfying meal that can fuel you for an entire day. Traditionally made with lamb and lamb fat, this variation uses beef, offering a lighter yet still deeply satisfying version. The unique aspect of this recipe is the inclusion of both beef chunks and meatballs, staying true to the traditional way of preparing Mastava. You can adjust the spiciness by adding a chili pepper for an extra kick or omit the bell pepper if preferred. Serve this delicious soup with fresh herbs for a final touch of flavor.
Recipe Details:
- Difficulty: Easy
- Calories: 732.98 kcal/serving
- Servings: 4
- Prep & Cook Time: 1 hour
Macronutrients (Per Serving):
- Protein: 43.33g
- Fat: 39.17g
- Carbohydrates: 40.63g
Ingredients for 4 servings:
- 2 quarts (2 liters) meat broth
- 14 oz (400g) beef
- 2 onions
- 7 oz (200g) carrots
- 7 oz (200g) tomatoes
- 9 oz (250g) potatoes
- 1 red bell pepper
- 3 garlic cloves
- 1.8 oz (50g) tomato paste
- 2.8 oz (80g) long-grain rice
- 3 tbsp refined vegetable oil
- 7 sprigs parsley
- 7 sprigs cilantro
- 1 bay leaf
- Ground coriander, to taste
- Ground black pepper, to taste
- Salt, to taste
Step-by-Step Instructions:
Prepare the Beef:
- Cut half of the beef into small cubes and grind the other half into minced meat along with half of an onion.
- Season the minced meat with ground black pepper, ground coriander, and salt to taste. Shape the mixture into small meatballs and set aside.
Chop the Vegetables:
- Dice the remaining onion, carrots, bell pepper, tomatoes, and potatoes into small cubes.
Sauté the Meat and Vegetables:
- Heat the vegetable oil in a thick-bottomed pot over medium heat.
- Add the chopped onions, garlic, and cubed beef. Sauté, stirring frequently, for about 5 minutes until the beef is browned.
- Add the diced carrots and cook for another 5 minutes, stirring occasionally.
Add the Tomatoes and Peppers:
- Stir in the diced bell pepper and tomatoes.
- Season with ground coriander, black pepper, and salt.
- Add the tomato paste and cook for a few minutes over low heat to let the flavors meld.
Add Broth and Potatoes:
- Pour the hot broth into the pot and bring it to a boil.
- Cook for about 5 minutes, then add the diced potatoes. Continue cooking over medium heat for 10 minutes.
Add Rice and Meatballs:
- Rinse the rice thoroughly under cold water and add it to the pot.
- Increase the heat and carefully drop the prepared meatballs into the soup. Once the soup begins to boil, reduce the heat to medium and cook for another 10 minutes until the rice is tender and the meatballs are fully cooked.
Finish the Soup:
- About 5 minutes before the soup is ready, add the bay leaf.
- Let the soup simmer for a few more minutes, then remove it from the heat and let it rest, covered, for about 15 minutes.
Serve:
- While the soup is resting, finely chop the parsley and cilantro.
- Serve the Mastava in bowls, garnished with fresh herbs.
Chef’s Note:
For a more intense flavor, consider adding only half of the onion to sauté with the beef and add the remaining half sliced into thin rings after the potatoes have been added. The same method can be used for the garlic—half sautéed with the beef and half added later.
Tips:
Uzbek Mastava is traditionally served with katyk, a fermented dairy product similar to thick yogurt, which complements the soup’s rich flavor. You can also serve Greek yogurt on the side, allowing each person to add it to their soup according to taste.
Enjoy this warm and hearty Uzbek Mastava soup with its rich combination of beef, rice, and vegetables!
