Uzbek Mustava Rice Soup
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.
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.
