Mastava

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For two years I was thinking to post or not my version of this soup. But here's the thing. My brother almost 40 years living in Uzbekistan, near Fergana. Married to an Uzbek. Before they came to visit, brought Goodies, and of course, cooking Uzbek meals. Bear whale to cook rice. ADIB is also a good cook: dumplings she is incomparable. The mastava taught me to cook it. And yet I decided. My version differs from the two posted on the website. And I think he is right. Will explain the process. So, mastava recipe my sister-in-law Adibi from Fergana.

Ingredients for Mastava

Step by step instruction of cooking Mastava

Шаг 1

In advance, cook the broth from the bones. Strain it.

Шаг 2

To prepare the products. Wash vegetables, peel and chop the carrots and turnip in small cubes, potatoes - diced larger. Chop onion arbitrarily. The rice thoroughly washed. I even added a bit of celery root, can't live without him. But it edinstvennoe deviation from the recipe Adibi.
I have tomato paste, I like her soup like a longer, more intense taste.

Шаг 3

Caveat the first: the mastava are cooked with mutton. No other types of meat: beef, veal and, of course, pork is not used.
Meat wash, dry and cut into fairly large pieces. Fry until Golden brown, add the chopped onion and red pepper, fry all together for a few minutes

Шаг 4

Add carrots and turnips (I have celery) and fry until soft vegetables.

Шаг 5

Sprinkle with spices to taste. Mix well.

Шаг 6

Add the chopped tomatoes or tomato paste, simmer 5 minutes.

Шаг 7

In the boiling broth to fill diced potatoes, bring to boil, cook for 5 minutes.

Шаг 8

Pour rice, add zazharku, Bay leaf, salt and simmer until tender (about 20 minutes).

Шаг 9

Remove the pan from the heat, add the chopped garlic, cover and let stand 10 minutes. Bay leaf remove.