- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
2
Uzbek Mastava Soup Recipe
Description
In the cold and foggy summers of San Francisco, it is the perfect time to make soups. This soup is called mustava. It is a type of shurpa soup because it includes the typical meat and rice of shurpa except the meat is sautéed in this recipe, which adds a different flavor to the soup. Try both versions and see which one is more tasty.
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1 tbsp Olive Oil
1/2 lbs lamb, cubed
1/2 onion, chopped
1 carrot, chopped
1 turnip, chopped
3 oz tomoto paste
3 cups chicken broth
1/4 tsp salt
1/3 cup Rice
1/4 cup cilantro
2 tbsp sour cream
1/4 tsp pepper
Preparation
Heat up a medium pot with olive oil over medium heat. Saute lamb meat until lightly browned for about 5 minutes, but do not overcook or the meat will be dry.
Add the chopped onion, carrot, and turnip and saute for another 5 minutes. Add the tomato paste and chicken broth. Bring the mixture to a boil. Add salt, pepper and rice. Reduce heat and simmer for 20 minutes. Add cilantro and a dollop of our sour cream before serving.
