Mastava is a rice soup with beef and vegetables which is often served with soured cream. Uzbek Mastava Soup is a hearty, flavourful dish that captures the essence of Central Asian comfort food. Traditionally made with a base of rice, lamb or beef, and fresh vegetables like carrots and potatoes, this soup is simmered slowly to let the rich, aromatic spices blend into a warm, satisfying meal.
Mastava has been a staple in Uzbek cuisine for centuries, often served as a first course in large family gatherings. A fun fact about Mastava is that it was once considered a dish for travellers and nomads, providing both warmth and sustenance during long journeys across the Silk Road. Its ingredients, often easy to find and preserve, made it a perfect meal for those on the move. Today, this traditional recipe continues to bring people together, offering a taste of Uzbekistan’s culinary heritage in every bowl.
Please check out our blog to discover more Uzbek recipes like this one.
Ingredients for Mastava Soup
1lb or 500g of lean beef, diced.
1 large diced onion.
3 tbsp vegetable oil.
2-3 garlic cloves, grated.
1-2 tomatoes, peeled & diced.
1 diced carrot.
1 diced potato.
1 bell pepper (optional).
2 tsp salt, to taste.
1/2 tsp black pepper.
1 tsp cumin powder.
1 tsp coriander powder.
1 tsp paprika powder.
1 tsp dried basil, (optional).
2 tsp tomato paste.
4 bay leaves.
1 cup of short grain rice (wash until water drains clear)
Fresh chopped dill or parsley for garnish.
Soured cream or natural unsweetened yoghurt for serving, (optional).
How to make Uzbek Mastava Soup
Begin with lightly coating the meat cubes in flour and set aside.
Add the oil to a deep heavy pot and heat to brown the meat.
When the meat starts to brown, add the onions and garlic.
Saute them together occasionally stirring until the onions are translucent, then add the chopped tomatoes.
When the tomatoes have dissolved add in the spices with 2 tsp tomato paste.
Stir in the carrots and potatoes and let cook for a few minutes before adding the peppers.
After a few minutes of stir-frying, add 1 pint of water, stock or broth with the bay leaves and taste test for salt.
Simmer on low heat for 1hr.
After 1hr, stir in the washed rice and leave to cook for another 15-20 minutes, or until the rice is cooked.
Serve nice and hot with a spoon of soured cream and a sprinkle of fresh-cut parsley or dill.

Uzbek Mustava Rice Soup
Ingredients
- 1 lb or 500g of lean beef diced small.
- 1 large diced onion.
- 3 tbsp vegetable oil.
- 2-3 garlic cloves grated.
- 1-2 tomatoes peeled & diced.
- 1 diced carrot.
- 1 diced potato.
- 1 bell pepper optional.
- 2 tsp salt to taste.
- 1/2 tsp black pepper.
- 1 tsp cumin powder.
- 1 tsp coriander powder.
- 1 tsp paprika powder.
- 1 tsp dried basil (optional).
- 2 tsp tomato paste.
- 4 bay leaves.
- 1 cup of short grain rice wash until water drains clear
- Fresh chopped dill or parsley for garnish.
- Soured cream or natural unsweetened yoghurt for serving (optional).
Instructions
- Begin with lightly coating the meat cubes in flour and set aside.
- Add the oil to a deep heavy pot and heat to brown the meat.
- When the meat starts to brown, add the onions and garlic.
- Saute them together occasionally stirring until the onions are translucent, then add the chopped tomatoes.
- When the tomatoes have dissolved add in the spices with 2 tsp tomato paste.
- Stir in the carrots and potatoes and let cook for a few minutes before adding the peppers.
- After a few minutes of stir-frying, add 1 pint of water, stock or broth with the bay leaves and taste test for salt.
- Simmer on low heat for 1hr.
- After 1hr, stir in the washed rice and leave to cook for another 15-20 minutes, or until the rice is cooked.
- Serve nice and hot with a spoon of soured cream and a sprinkle of fresh-cut parsley or dill.