This Uzbek Mung Bean Soup recipe aka MoshHorda (Mashhurda, Moshhurda) Shorpa in Uzbek is a very old Uzbek recipe. We cook it frequently in our household and it is especially enjoyed during the winter months. Many people even have it as a nutritious breakfast. Some say it’s not as popular these days as it once was, however, it’s still a traditional Uzbek soup recipe nonetheless.
Mosh is Uzbek for Mungbean and mungbean is frequently used and commonly found in Uzbekistan. The added rice and beans give this soup a thick, smooth consistency and when it’s topped with yoghurt or soured cream, it transforms into this amazing silky, creamy taste and texture.
Benefits Of Mung Beans
Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Vegetarian Uzbek Mung Bean Soup (Mashhurda)
This Uzbek soup can easily be vegetarian if you leave out the meat. I have actually done this so many times when we have had other side dishes with meat such as Uzbek Samsa. Keeping this soup meat free doesn’t compromise the taste. The beans are naturally high in protein and are iron-rich by themselves.
Although this Uzbek Mung Bean Soup is traditionally made with beef meat, it doesn’t rule out lamb, mutton or chicken. The cooking time will need to be adjusted accordingly to the type of meat you are using. Lamb will require less time than mutton or beef. And chicken takes even less time to cook than lamb.
Uzbek Mung Bean Soup
- 300g ¼ kilo Beef Meat diced into small cubes
- 120g 1 Large Onion peeled, and diced small
- 60g 1 Medium-sized Carrot peeled and diced into small cubes
- 60g 1 Green or Red Bell Pepper seeded and diced to same size as the carrots
- 4 cloves Garlic peeled and grated or chopped small
- 30g Black Eyed Peas washed and drained
- 100g 1-2 Fresh Tomatoes peeled and diced small
- 100g 1 Large Potato peeled, and diced the same size as the carrots
- 100g Mung Beans washed and drained (can be previously cooked)
- 100g Washed Rice short grain is prefered
- 1 tbsp Tomato Paste optional
- 2-3 tsp Salt to taste
- 1 tsp Ground Black Pepper to taste
- 1 tsp Crushed Coriander Seed coriander powder can be used too
- 1 tsp Crushed Cumin Seed cumin powder can be used if you don't have crushed seeds
- 50g Cooking Oil Olive oil is not traditionally used in Uzbekistan but I use it here anyway for the added health benefits.
- 1700 ml Water You can amend this to your preferred consistency.
- Green herbs for garnishing this can be washed & chopped dill, parsley, coriander or green onions.
- Natural yoghurt or sour cream for serving
- If you want to use pre-cooked mung beans, make sure the beans are clean and washed then put them in a saucepan with 3 cups of water. Cook them on a medium heat until the beans soften and their shell slightly breaks. Then drain from the water and set aside.
- Heat the oil in the Kazan or regular stock pot on medium-high heat. Add the diced meat pieces and stir fry until golden brown.
- Add onions and stir fry again until they are golden yellow.
- Then add the tomatoes and garlic and continue to stir until the tomatoes have softened into a mush.
- Add the diced carrots, followed by the raw mung beans and black-eyed peas (if not pre-cooking)
- Stir in the salt, black pepper, crushed coriander seeds and crushed cumin seed. Then pour in the boiled water.
- Once the soup starts boiling, after 10-15 minutes turn the heat down to medium-low heat and cook the meat for a further 20 mins.
- When the meat is almost done add the potatoes and washed rice. (wash the rice thoroughly right before adding it to the soup)
- The meat usually takes about 40 minutes in total to cook on low heat depending on the size. When the meat and beans are almost done, you can add the diced bell pepper. (You add the pepper last because it takes the least to cook)
- If you are using pre-cooked beans, you can add them in at the same time as the peppers, just to absorb the juices and flavour.
- Serve hot in individual bowls with 1 tbsp of natural yoghurt or soured cream. Garnish with fresh dill, parsley, coriander or chopped green/spring onions.