Traditional Uzbek Mastava Soup Recipe

Ingredients

  • 500g of beef
  • 3 liters of water
  • 3 medium potatoes
  • 2 medium carrots
  • 1 large onion
  • 1 red pepper
  • 1 green pepper
  • 1/2 head of cabbage
  • 4 medium tomatoes
  • 1 bunch of fresh parsley
  • 1 bunch of fresh dill
  • 1 tablespoon of oil
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon of cumin
  • 1/2 cup of short grain rice

Steps and instructions

  1. Cut the beef into small cubes, approximately 1-inch size.
  2. Place the beef cubes in a large pot, add 3 liters of water, and bring to a boil over medium heat.
  3. While the beef is cooking, peel and dice the potatoes, carrots, and onion. Dice the peppers and shred the cabbage.
  4. In a separate pan, heat the oil over medium heat. Add the diced onion, carrots, peppers, and shredded cabbage. Fry until the vegetables are slightly softened.
  5. Add the fried vegetables to the pot with the beef. Add diced potatoes to the pot as well.
  6. Wash the tomatoes and make a cross-shaped cut on the top of each. Pour boiling water over them, leave for a minute, and then cool them with cold water. Peel off the skin, remove the seeds and dice the pulp. Add the diced tomatoes to the pot.
  7. Add the rice to the pot and stir well.
  8. Add salt, pepper, and cumin to taste. Stir and simmer for about 30 minutes, or until the vegetables and rice are fully cooked.
  9. Finely chop the parsley and dill. Add them to the soup just before serving. Stir well and let the soup stand for a couple of minutes with the heat turned off.
  10. Serve the Mastava hot, preferably with pieces of bread on the side.

Tools for making

  • Large pot - Needed to cook the soup and hold the ingredients.
  • Knife - Used to cut the beef, vegetables, and herbs.
  • Cutting board - Provides a surface for chopping and preparing the ingredients.
  • Pan - Used to fry the vegetables before adding them to the soup.
  • Measuring cup - Used to measure the amount of water needed for the soup.
  • Wooden spoon - Essential for stirring and mixing the ingredients in the pot.
  • Peeler - Required to peel the skin off the vegetables.
  • Bowl - Used to wash and soak the rice before adding it to the soup.
  • Strainer - Needed to drain the excess water from the rice after soaking.
  • Soup ladle - Used to serve the Mastava into bowls.

Recipe variations

  • Vegetarian Variation:
    • Replace the beef with plant-based protein alternatives like tofu or tempeh.
    • Use vegetable broth instead of water.
  • Chicken Variation:
    • Replace the beef with boneless, skinless chicken breasts or thighs.
    • Adjust cooking time accordingly.
  • Lamb Variation:
    • Replace the beef with lamb meat.
    • Adjust cooking time accordingly.
  • Seafood Variation:
    • Replace the beef with seafood such as shrimp, fish, or mussels.
    • Add seafood towards the end of cooking to prevent overcooking.
  • Spicy Variation:
    • Add some chili flakes or diced jalapenos for an extra kick of heat.
  • Herb Variation:
    • Experiment with different herbs like thyme, rosemary, or basil to add unique flavors.

Recipe overview

Mastava is a hearty, traditional Uzbek soup that's perfect for a comforting meal. It's packed with nutritious ingredients like beef, potatoes, carrots, peppers, cabbage, tomatoes, and rice, all simmered together in a fragrant broth. This recipe takes you through the authentic process of making Mastava, with an emphasis on maintaining the integrity of each ingredient's flavor. The result is a delicious, savory soup with a depth of taste from the unique blend of vegetables and spices. It's easy to prepare and is sure to please both your family and guests alike. Enjoy it with a side of bread for a complete, satisfying meal.

Common questions

  1. Can I use a different type of meat instead of beef? Yes, you can substitute beef with lamb, chicken, or even turkey if you prefer.
  2. Can I use vegetable broth instead of water? Yes, vegetable broth can be used instead of water to enhance the flavor of the Mastava.
  3. Is it necessary to peel the tomatoes? Peeling the tomatoes helps to achieve a smoother texture in the soup. However, if you prefer to keep the tomato skins, you can skip this step.
  4. Can I add other vegetables to the Mastava? Absolutely! Mastava is a versatile soup, and you can add other vegetables like peas, beans, or corn according to your preference.
  5. Can I use long-grain rice instead of short-grain rice? While the traditional Mastava recipe calls for short-grain rice, you can use long-grain rice as a substitute if that's what you have on hand.
  6. Can I make Mastava in advance and reheat it? Yes, you can make Mastava in advance and reheat it when needed. Just make sure to store it properly in an airtight container in the refrigerator.
  7. Can I freeze the leftover Mastava? Yes, Mastava freezes well. Allow it to cool completely before transferring it to a freezer-safe container, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the Mastava soup.
  • Cutting board - A cutting board is required for chopping and preparing the vegetables and meat.
  • Knife - A sharp knife is essential for cutting and chopping the ingredients.
  • Pan - A pan is needed to fry the vegetables before adding them to the soup.
  • Wooden spoon - A wooden spoon is useful for stirring the soup while it cooks.
  • Soup ladle - A soup ladle is necessary for serving the Mastava into bowls.
  • Soup bowls - Soup bowls are needed for serving the Mastava.
  • Bread - Serving the Mastava with pieces of bread is a common accompaniment.

Origin stories

Mastava is a traditional soup from Uzbekistan, a country renowned for its rich and flavorful cuisine. This hearty, wholesome dish is a staple in almost every household, especially during colder months, when it provides both warmth and nourishment. It is said that Mastava was often used as a delicious and practical way to use up leftover vegetables and meat, resulting in a unique, comforting soup that varies slightly from home to home. The name "Mastava" stems from the Farsi word "mast," meaning yogurt, because in some regions, it was customary to add a dollop of thick, tangy yogurt to the soup just before serving, enhancing its rich, savory notes with a touch of refreshing sourness. This practice is less common today, but the name has remained, highlighting the fusion of flavors and cultures that is so central to Uzbek cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.