Mung bean soup recipe Uzbek. Mung bean soup with cauliflower Uzbek mung bean and chickpea soups

22.02.2024

– in Uzbek, mashkhurda is traditionally prepared with roasted meat. Mung beans, otherwise called mung beans, golden beans - small green beans or peas, are a tasty variety of legumes, rich in vitamins, amino acids, and microelements. On the territory of the post-Soviet space it is used in Central Asia in Uzbek, Tajik, Turkmen national cuisines. Beans are popular in China, India, Japan, Korea, and the countries of Southeast Asia, where, following Buddhist precepts, they are used as part of vegetarian dishes. Mashkhurda is an Uzbek dish that refers to hearty, thick, fried soups. Prepared traditionally in Uzbek - tasty, appetizing, but high in calories, difficult to digest by the body, and contraindicated in case of problematic health. You can prepare mung bean soup in a dietary or vegetarian version. Dietary mashkhurda will turn out like a classic one - tasty, satisfying, nutritious, but low in calories, easily digestible, and meeting dietary requirements. Vegetarian mung bean soup does not contain animal or vegetable fats and is suitable for expanding a strict Lenten menu. Mung beans, rice, potatoes, which are harmoniously combined with vegetables: onions, carrots, bell peppers, tomatoes, add density, density, and satiety to the dish. Diet mung bean soup is prepared without meat, pre-frying the vegetables. The number of specified ingredients varies in proportion to the required number of servings.

Vegetarian mung bean soup (mashkhurda) is suitable for dietary and fast food, healthy eating. The dish is served hot, sprinkled with chopped herbs. The photo shows mung bean soup, prepared without meat and pre-roasting vegetables.

Ingredients for seven liters of prepared food

Dry mung beans – 400 g (package)
Rice – 100 g
Medium potato tubers – 2 pcs.
Onions – 1 pc.
Ready pureed tomatoes – 500 g
Carrots – 2 pcs.
Bell pepper – 2 pcs.
Garlic – 3 cloves
Bay leaf - 3 pcs
Black pepper - 10 peas

Mung bean soup (mashkhurda) - recipe

Wash dry mung beans thoroughly with cold water and soak overnight. If it was not possible to soak in advance, green bean peas can be pre-cooked over low heat.
Rinse the rice thoroughly to clean water.
We wash and peel the vegetables.
Cut the potatoes into medium cubes. Carrots - into strips. Onions, bell peppers - in half rings. Chop the garlic.
Pour six liters of water into a seven-liter saucepan. Bring the water to a boil over high heat.
Place the prepared vegetables in boiling water, observing the following order: carrots, onions, bell peppers.
Let the water boil, turn the heat to medium. Cook the vegetables for ten minutes.
Add rice, potato cubes, and swollen beans to the vegetables. Cook for half an hour until the ingredients are ready.
Add mashed tomatoes, chopped garlic, bay leaf. Cook over low heat for 10-15 minutes. To enhance the aroma, you can add chopped garlic and bay leaves five minutes before cooking.
Serve the prepared vegetarian mung bean soup hot with chopped herbs.

Somehow I came across a very interesting Uzbek soup with mung bean and rice called mashkhurda. I like to try recipes from different cuisines of the world, so I just couldn’t pass up this soup.

Since then, I have cooked mashkhurda no less than 20 times. And every time, enjoying the first course, I think about how good it is that I still didn’t pass by this wonderful Uzbek soup.

Traditionally, mashkhurda is prepared with meat, but even excluding this ingredient, you can get a very tasty dish. The soup turns out to be hearty and rich – of course, because it contains mung bean and rice. I also decided to add some frozen vegetables - literally 50 g of corn grains and the same amount of frozen squash.

Ingredients:

Broth (or just boiling water) – 2 l;
Onion – 1 pc.;
Carrot – 1 pc.;
Potatoes – 3 pcs.;
Rice – ½ cup;
Mung bean – ½ cup;
Bell pepper – 30 g;
Squash or zucchini - 50 g;
Tomato paste – 1 tsp;
Greens - to taste;
Salt - to taste;
Ground spices: a mixture of peppers, paprika and coriander - a pinch each;
Vegetable oil – 3 tbsp;
Garlic – 1 clove

You can use ready-made frozen mixture purchased at the store. For example, “Mexican”, which definitely includes corn and bell pepper.

How to make mung bean soup:

Peeled and chopped onions and carrots.

If desired, carrots can be grated.

I poured vegetable oil into a cauldron (I like to cook in a cauldron). I put out the onions.

I threw in chopped bell peppers (I had them frozen) and carrots.

I fried it for 6-7 minutes on fire, a little less than average.

Then I laid out the peeled and diced potatoes.

After another 5 minutes, I threw in the corn and sliced squash (also summer supplies from the freezer).

I threw out all the spices and tomato paste.

I kept it on the fire for another 5 minutes and poured in the vegetable broth.

Then I threw in washed unpolished rice and mung beans.

By the way, I poured cold water over the mung beans before starting to prepare the soup, that is, it stood soaked for only half an hour.

I left it to cook until the rice was soft (which took at least 20 minutes, since I used unpolished rice).

3 minutes before turning off, I salted the soup, threw in chopped herbs and finely grated garlic.

That's all, a delicious, hearty Uzbek soup with mung bean is ready, the recipe is vegetarian, so feel free to cook during Lent and treat your family and friends who also adhere to ethical nutrition.

Rich and aromatic vegetarian mashkhurda.

Bon appetit! Recipe from Tatyana Sh.

Mashkhurda is a soup with mung bean and rice, which is prepared in Central Asia. The first part of the word is clear - this is a popular legume crop in the East. What is “khurda” - the second part?

This word is usually used to describe “mastava” - a soup with rice and finely chopped vegetables and meat. So, if you add mung beans to this, you get “mashkhurda”.

And there is also a translation of this word from Persian, and it means “to eat.”

I want to tell you a little about this legume. Unfortunately, not everyone knows what this product is. Moreover, they never cook it. But in vain... This culture is unusually rich in protein. In addition, it has a mild, pleasant taste. And dishes made from it turn out tender, tasty, with a light nutty aroma.

Soups and porridges are made from this type of legume, and very healthy salads are prepared from sprouted grains.

It is used in traditional Chinese cuisines. Thus, funchose, known to us, is sold in our country under the guise of rice noodles. In Hong Kong they even make ice cream from it, and in Vietnam they make jelly.

In Indian cuisine it is known as dhal , hence the traditional Indian dish dhal . And in Ayurvedic cuisine they prepare kitchari , also from this type of legume.

The peoples of Central Asia prepare porridge from it, adding rice to it. It is called “kichiri” and “shavlya”. When I was little and my grandfather prepared this porridge, he always said: “Today there will be mash-kichiri porridge for lunch!”

But for some reason I always heard mash-chiki-rice. And I called this porridge that way for a long time until I read its correct name somewhere. By the way, the porridge is very tasty. I will definitely give you the recipe in one of the articles.

And of course, in Uzbekistan they have always prepared “mashkhurda” soup, thick, rich, incredibly tasty and healthy. It’s quite difficult to even call it soup; it’s both the first and second course at the same time. If you have never prepared such a dish, then be sure to cook it. I'm just sure that it will become a regular on your table.

And finding these small-sized beans is not at all difficult now. They can be bought at the market from fruit and vegetable traders. You can also buy Uzbek peas, tasty beans and various spices from them.

We will need:

lamb meat - 500 gr.
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
tomato - 1 pc.
potatoes - 2 pcs.
mash - 100 gr.
rice - 100 gr.
vegetable oil - 3-4 tablespoons
garlic - 1 clove
spices - cumin, coriander, paprika, rosemary
salt, ground black pepper
red capsicum
Bay leaf
greens - dill, parsley, basil, green onions

Preparation:

You need to take the meat so that there is both pulp and bone. You can use both lamb and beef.
Cut the onion into 0.5 cm cubes, carrots and bell peppers into cubes no larger than 1.5 cm. Scald the tomato with boiling water, remove the skin and cut into small cubes, or grate.
Pour water into a saucepan, add meat, bring to a boil. Carefully remove the foam. Cook the meat until done.
Heat oil in a cauldron and fry onions in it. When it turns golden, add half a glass of water and steam it thoroughly. The onion will become almost transparent.
Then add chopped carrots, fry for 5 minutes, then peppers and tomatoes. Fry for 5 minutes.
Then add half the chopped herbs, all but the green onions, and chopped garlic. It's also time to put in some cumin. Pour a little water to cover the vegetables and simmer for 5 minutes over low heat.
When the meat is almost ready, add the mung beans to the broth. Cook for 30 minutes.
Then add rice and steamed vegetables. As well as diced potatoes and remaining spices.
When it boils, add salt, pepper and a piece of red hot pepper.
Remove the meat, remove the bone, cut the meat into pieces and place back in the pan.
Cook for another 20 minutes until the rice is done.
5 minutes before cooking, add bay leaf.
Turn off the gas, cover with a lid and leave to simmer for 10 minutes.
Serve in a deep plate with chopped green onions and herbs. You can serve sour cream.

How to make delicious mung bean and rice soup

There are recipes where the meat is pre-fried before cooking. For this recipe, a larger amount of butter or tail fat is used. If you like richer dishes, you can first fry the meat and then cook it.
When boiling, lamb produces a lot of foam and the broth darkens. It is very difficult to remove it all without leaving a trace. And so I bring the meat to a boil, while constantly skimming off the foam. Then I take out the meat, drain the water, pour in fresh water, and put the meat in it. Let it boil again. Foam appears, but there is much less of it. It also needs to be removed, but this broth turns out much more transparent.
I usually cook the meat until the bone comes away from the meat freely.
There are often small pebbles in mung bean, so before cooking, sort it out and remove them, otherwise you may accidentally lose a tooth...
When cooked, it turns the water grayish. And if your tomatoes are not very ripe, then the color of the soup may turn out ugly and unappetizing. In winter, I never use tomatoes when preparing dishes, but use them, which I stock up on in the summer. It is made from ripe, juicy tomatoes and gives a wonderful color to any dish.
You can also tint the soup by adding a spoonful of store-bought tomato paste.
or you can cook the small beans for 5 minutes in a separate bowl. Then drain this water, and then add the boiled ones to the broth. By the way, this method is often used in Uzbekistan when preparing this dish.
The color doesn’t bother us, so I don’t cook it separately. You can see what color it turns out in the photo.

Sometimes mung bean and rice are pre-soaked in warm water so that they cook faster. I don’t soak the mung bean; in my opinion, it cooks quickly anyway. I use steamed rice; there is no need to soak it. But you do as you like.
try not to overcook vegetables. Fry for 10 minutes, simmer for 5 minutes and cook for 20 minutes. This is already more than enough.

How to cook mashkhurda without meat

We take all the products the same as in the recipe with meat, only naturally without meat.
Pour water into a saucepan and put small beans in it, cook for 30 minutes.
Separately, fry the onion in oil in a cauldron.
Consistently, as in the previous recipe, add vegetables and spices to it.
After 30 minutes, add all this to the pan, don’t forget the rice and potatoes.
Cook for another 20 minutes.
In principle, everything is the same as in the recipe with meat. The same sequence, the same products, the same nuances and secrets of preparation.

This version of the soup turns out to be extremely tasty, no worse than with meat. Just one more nuance... I already wrote that my son is a vegetarian, and I cook for him absolutely everything that my husband and I cook, but only without meat. So he is also in favor of separate meals. That's why I don't include potatoes in soups with legumes.

And now, when the soup has already brewed. Welcome to the table. And bon appetit!

Mung bean is one of the most popular legumes. Very tasty and healthy dishes are prepared from it. In the national cuisines of many Eastern countries you can find a recipe for mung bean soup. As an example, it is worth considering several of the most interesting options.

Soup with meat

The Arabs have a very simple recipe for mung bean soup. Preparing such a dish at home is not difficult. To do this, you will first need to collect all the necessary ingredients: 1.6 liters of boiled water, 200 grams of minced meat, 1 onion, 2 pinches of turmeric and ground cumin, carrots, 120 grams of mung bean, 2 cloves of garlic, 30 grams of tomato paste, a pinch of salt, 35 grams of vegetable oil and 4 sprigs of fresh parsley.

As usual, it all starts with preparing the products:

Onions and carrots should be peeled and cut into cubes, and garlic can simply be chopped randomly.
Rinse the beans, add water and leave them in this position for 1 hour.
In a saucepan, first lightly fry the onion and then add the garlic to it.
Add the carrots and continue the process until they are soft enough.
Pour in the mung bean and add the minced meat to the frying.
Add tomato paste and mix well.
Fill the contents of the pan with water and cook for at least 30 minutes. This time will be enough for the beans. Add salt and all available spices along the way.
Let the finished dish sit for 10 minutes.

After this, the rich and very satisfying soup can be poured into plates and served, garnished with herbs.

Cream soup with mushrooms

There is an even more original recipe for mung bean soup. The dish can be made as a puree with the addition of mushrooms. For this option you will need: 300 grams of fresh champignons, a glass of mung beans, one and a half liters of water (or broth), 1 potato, 50 grams of butter, onion, salt, a bunch of dill, 35 grams of olive oil, 1 pinch each of paprika and ground chili pepper.

The preparation of the dish is extremely simple. This recipe for mung bean soup is as follows:

Rinse the mung bean, and then pour it into boiling water (or broth) and steam for about half an hour.
Heat the butter in a frying pan and add 17 grams of olive oil to it. Sauté onions in this mixture.
Add champignons cut into thin slices and let them fry for 5 minutes.
Add peeled and diced potatoes to the boiling beans.
After 10 minutes, add the fried mushrooms and onions.
Add salt and necessary spices. In this composition, the dish should simmer for another 5 minutes.
Remove the pan from the heat and puree its contents using an immersion blender.

Before serving, such a soup in a plate can be garnished with chopped dill and lightly sprinkled with olive oil.

"Magic beans

Before you start cooking, you need to understand and find out what mung bean is. After all, there are real legends about its beneficial properties. Mung bean is a herbaceous annual plant of the legume family. After its ripening, fruits are formed, enclosed in thin long pods. Otherwise they are also called mung beans.

This term, taken from the Hindu language Hindi, explains the origin of this culture. Mung bean is used in cooking in many eastern countries (India, Japan, Southeast Asia, Uzbekistan, Tajikistan and Turkmenistan). It is used in food in different ways:

eaten whole;
germinate;
peel;
extract starch and make noodles from it;
used as an additive to soups and other hot dishes.

Scientists say that mung bean is a very healthy product. In addition to being high in protein, it has a surprisingly low glycemic index. Therefore, nutritionists advise eating it for those who suffer from diabetes. In addition, the structure of these beans contains a lot of dietary fiber, which helps normalize digestion. Even the ancient Chinese valued mung bean for its unique detoxifying properties. And modern scientists have discovered that these fruits also help fight the development of cancer.

"Mashkhurda"

Uzbeks prepare very tasty mung bean soup. The recipe is vegetarian, but even those who have never given up meat will like it. To prepare such a soup, you will need a cauldron, as well as the following required components: 2 liters of broth (or regular boiling water), 3 potatoes, an onion, half a glass of mung bean and unpolished rice, carrots, 30 grams of sweet pepper, 10 grams of tomato paste, salt, 50 gram of zucchini (or squash), clove of garlic, 50 grams of vegetable oil, 1 pinch of ground spices (coriander, paprika, pepper) and fresh herbs.

Method for preparing soup:

Wash the vegetables, peel if necessary, and then carefully cut into cubes.
Pour cold water over the mung bean for 30 minutes.
Heat the oil in a cauldron and fry the onion a little.
Add pepper and carrots and continue the process for another 6 minutes.
Add the chopped potatoes, and after 5 minutes add the squash and mix well.
Immediately add spices and add tomato paste.
After 5-6 minutes, fill the contents of the cauldron with vegetable broth. If you don’t have it, then regular boiling water will do.
Place washed rice and swollen mung bean into the boiling mixture.
The soup should cook in this composition for about 20 minutes. Shortly before finishing, add salt and then add some chopped herbs and chopped garlic.

The result is a fragrant and very tasty Uzbek mashkhurda. It’s simply impossible to refuse such a rich and satisfying soup.

Mung bean is a legume plant from which you can prepare many healthy and tasty dishes. Mung beans are small green bean-shaped beans. When bitten, they give a soft nutty flavor. This cereal is more popular in Asian countries, but it is prepared all over the world. Very often used in vegetarian cuisine.

I suggest making mung bean soup, which can be made with either water or meat broth for greater satiety. Mung bean grains are also called mung beans, and the soup prepared on its basis is called mung dal. The soup can include various vegetables, grains, meat products, and spices. It all depends on your imagination and taste preferences. I offer a recipe for a simple mung bean soup. This first dish is quite easy to prepare - from accessible, inexpensive ingredients.

The first preparation option will contain cabbage in addition to other ingredients. For other variations of this national Uzbek dish, lamb, rice or chicken will be used.

Ingredients

water - 1-1.5 l;
mung bean - 150 g;
potatoes - 200 g;
white cabbage – 150 g;
carrots - 1 pc.;
onion - 1 pc.;
sunflower oil - 3 tbsp. l.;
cumin - 0.25 tsp;
bay leaf – 1 pc.;
salt - to taste;
ground pepper - to taste;
parsley - 5 sprigs;
sour cream - 3-4 tbsp. l.

How to make mung bean soup with vegetables

Carefully sort the mung beans and remove defective grains. Small pebbles may occur. Rinse under running water several times. Place into the cooking pot. Fill with the specified amount of water. Immediately pour a liter of water. And during the cooking process, you will watch the thickness and adjust it at your discretion. Send it to the fire. Once boiling, reduce heat and simmer for 25-30 minutes until soft. The grains will begin to boil.

In the meantime, you can prepare all the ingredients. Peel the potatoes and rinse well. Cut into small cubes. To prevent the slices from darkening, fill them with cold water.

Peel the onion. Cut as desired, at your discretion.

Wash and remove the skins from the carrots. Grind it on a large grater.

Rinse the white cabbage. Cut into small squares - checkers.

Heat sunflower oil in a frying pan. Add onions and carrots. Fry over moderate heat until soft - about 10-15 minutes.

When the mung bean becomes softer, add potatoes to it. Stir and boil the contents of the pan.

Add cabbage pieces. Boil again and cook until all the vegetables become soft. Taste it periodically.

Add onions with carrots, bay leaf, salt, ground pepper, cumin seeds. Stir and boil for 5-8 minutes.

Add chopped parsley or other herbs, sour cream of any fat content or cream of 10 percent or higher.

Boil for 5 minutes and turn off the heat. Let the soup steep for a while, covered, and call everyone over for dinner.

Vegetable mung bean soup is ready.

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Soup “Mashkhurda” from mung bean in Uzbek style

For the classic version of preparing the national Uzbek soup “Mashkhurda”, lamb is used. This first dish is eaten exclusively hot. They fill it with katyk. This is a fermented milk product fermented from boiled goat, cow or buffalo milk. Of course, you won't find this product in most grocery stores. Therefore, katyk can be easily replaced with regular sour cream or cream.

Ingredients:

lamb (without fat) – 300 g;
tomato paste – 1 tbsp. l.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 1-2 cloves;
bell pepper – 1 pc.;
mash - 0.5 tbsp.;
rice – 0.5 tbsp;
potatoes – 1-2 pcs.;
zira – 0.5 tsp;
green cilantro – 2-3 sprigs;
salt - to taste.

Preparation:

First of all, rinse and soak the mung beans in water. The grains should swell a little.
Rinse the lamb. Cut off all films. Cut the piece into smaller pieces.
Heat sunflower oil in a frying pan. Place all the meat in one layer. Fry until golden brown over high heat.
Place the meat in a saucepan or cauldron. Pour in about 2 liters of hot water or meat broth. Put it on fire. Cook at low simmer for 2-2.5 hours. It is better to cover the lid.
Peel and rinse potato tubers. Slice. Leave in cold water for now.
Peel and rinse vegetables - onions, garlic, carrots, peppers. Cut everything into cubes.
Fry the vegetables in an already used frying pan. First add onions, garlic, carrots, peppers. When the pieces become soft, add tomato paste. Stir. If you have sun-dried tomatoes or tomatoes in their own juice at home, use them for the recipe instead of or in addition to tomato paste.
First add potatoes to the broth with the meat. Boil it.
Put in the sauté. Now add the mung beans.
After 10 minutes, add the washed rice.
Cook the soup until the beans and rice are soft. Then season with cumin and salt.
Garnish the finished stew with fresh cilantro. The dish turns out thick and rich.

Mung bean soup with rice

Soup with rice and mung bean is an original dish that is easy to prepare. A hearty, thick dish will always come in handy if you need to feed the whole family lunch. For this recipe, use long-grain or round rice. It cooks quickly and complements the rest of the ingredients perfectly.

Ingredients:

beef (shoulder or neck) – 350 g;
cottonseed oil – 2 tbsp. l.;
bell pepper – 1 pc.;
onion – 1 pc.;
mash - 0.5 tbsp.;
rice – 0.5 tbsp;
garlic – 2 cloves;
ground coriander – 2 pinches;
black peppercorns – 2 pcs.;
salt - to taste;
parsley - for serving;
lemon – 2-3 slices.

Preparation:

Soak the mung beans in cool water for about 2 hours. If you forgot to do this, rinse the bean grains and set them to boil in hot water. When it boils, skim off the foam. And make the fire a little less than moderate.
Rinse the beef. Cut into pieces.
Pour cottonseed oil into a cauldron. It is great for rice dishes. Warm it up. Place the meat. Fry the pieces until they turn brown.
Wash and peel the bell peppers and onions. Cut into fine cubes.
Add vegetables to meat. Stir. Simmer for a couple of minutes.
Pour the mash into the cauldron. Instead of this legume, it is permissible to take regular beans. But it also needs to be pre-soaked. If you want to cook the dish quickly, use canned beans.
Pour in 1.5 liters of hot water. Cook over low heat.
Taste it. When the mung bean grains become soft, add rice to the cauldron. Stir. Cook for another 15 minutes.
Peel the garlic. Slightly chop the teeth. Sprinkle with ground coriander. Chop the mixture to mix the ingredients.
Add garlic and black peppercorns to the soup. Season with salt. You can add whole chili peppers if desired.
Boil for a couple more minutes. Turn off the heat and close the cauldron with a lid. After 15 minutes, the stew will infuse well and become even tastier. Serve this dish with fresh parsley. Chop it into smaller pieces first. Place a thin slice of lemon on each plate.

Mung bean soup with chicken

Chicken mung bean soup is another version of the traditional “Mashkhurda”. Uzbek soup cooks much faster with chicken than with lamb or beef. But for the recipe, use chicken thighs or drumsticks. The flesh on them is more tender and juicier than on the bird's breast. And the broth will be more flavorful.

Ingredients:

chicken thigh – 2-3 pcs.;
sunflower oil – 1 tbsp. l.;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 0.5 pcs.;
adjika – 0.5 tbsp. l.;
mash - 0.5 tbsp.;
rice - 3-4 tbsp. l.;
potatoes – 200 g;
coriander seeds – 0.5 tsp;
salt - to taste;
fresh herbs - for serving.

Preparation:

Prepare the mash. Soak it in water for two hours.
Tackle your vegetables. Clean and rinse. Cut the onion, carrots and pepper into strips. Potatoes - not in large cubes; for now, cover them in a bowl with cold water.
Trim the flesh from the chicken thighs. Wash it and cut it into strips.
Fry in sunflower oil until golden brown. Make the fire strong for this.
Transfer the chicken to the pan. Pour some hot water - about a glass. Start cooking over moderate heat.
And sauté onions, carrots and peppers in a frying pan. Then add them to the pan as well. If you have melted fat tail fat on hand, be sure to use it for frying instead of regular vegetable oil.
Add adjika. Take homemade or store bought. Add more hot boiled water - 1.5-2 liters.
Add masha. Stir. Cook for about a quarter of an hour. Watch the consistency of the soup. If desired, add a little more hot water or broth. But traditional Uzbek stew should be thick.
Add potatoes.
Crush the coriander and salt a little in a mortar. Season the soup with this mixture.
Add washed rice. Cook until the mung beans and rice are soft - about 15-17 minutes more.
Garnish the finished chicken soup with mung bean with fresh spicy herbs. For example, feathers of green onions or young garlic. Be sure to serve the soup with Uzbek flatbread made from wheat flour or regular bread. Bon appetit!