Soup with mash and rice. Recipe: Mash soup - Mash Kurda. An excellent option for fasting. Step by step cooking

Step-by-step recipes for making mung bean soup with meat, meatballs or vegetables

2018-06-29 Ekaterina Lyfar

Grade
prescription

4914

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

carbohydrates

4 gr.

59 kcal.

Option 1: Classic mung bean soup recipe

Mash (mung beans) in appearance resembles oblong green peas. This product is often used in recipes of Uzbek, Chinese and Indian cuisine. Especially often it is added to the soup.

Ingredients:

Bulgarian pepper - 2 pcs.;
Mash (mung beans) - 100 g;
Potato - 4 pcs.;
Tomatoes - 100 g;
Onion - 80 g;
Water - 2 l;
Vegetable oil - 20 ml;
2 cloves of garlic;
Pork - 450 g;
2 carrots.

Step by step recipe for mung bean soup

Pork tenderloin or neck is ideal for preparing this dish. Rinse it well, then dry it with a towel. Cut off films, veins and other excess parts.

Chop the meat into small cubes. Put a cast-iron skillet or cauldron on fire, pour oil into it.

When the oil is hot, put the pork in it. Fry it over medium heat for about 20 minutes, stirring occasionally.

Peel carrots and onions, cut them into cubes. Remove the seeds and stalk from the pepper, chop it too.

Wash your tomatoes. Cut them into the same pieces as the rest of the vegetables. Free the garlic from the husk and chop finely.

Sort the mung bean, rinse it and put it in a colander. If you come across beans with a damaged shell, it is better not to use them for making soup.

Add carrots and onions to browned meat. Fry the ingredients for 5 minutes, then pour the pieces of pepper, garlic and tomatoes into the pan. The mixture should thicken slightly due to the evaporation of the juice.

Pour the mung bean into a cauldron or pan. Fill it with clean water, immediately salt and pepper. Warm the beans over high heat, after boiling, loosen it.

20 minutes after boiling mung bean, add peeled and chopped potatoes to the pan. After another 5 minutes, pour the fried meat with vegetables there. Simmer the dish on the stove for half an hour, then let it brew.

Mash cooks very quickly. To make it crumbly, soak the peas overnight. Thanks to this method, even old beans become soft and tasty.

Option 2: A quick mung bean soup recipe

Beans are good for more than just digestion. They help strengthen bones and blood vessels, improve the functioning of the heart and nervous system. Mung is rich in fiber, vitamins and proteins. Vegetarians add it to various dishes instead of meat.

Ingredients:

Mash - 200 g;
Carrot;
Water - 2 l;
Oil - 20 ml;
Bulb;
Butter - 50 g;
Flour - 30 g;
Turmeric, coriander, salt.

How to quickly cook mash soup

Fill the mung with cold water. Put the bowl of beans on the fire.

Peel and finely chop the carrots and onions. Fry in vegetable oil.

Pour the vegetable fry into the pan with peas, mix. Cook for another 20 minutes over low heat.

When the shell of the beans cracks, you can add salt and spices to the pan. In parallel with this, melt the butter in a pan, sauté the flour in it. Pour the mixture into the soup, stir and remove from heat.

If you do not want to give up meat, use ready-made products. For example, you can put fried bacon, ham or brisket in the soup. You can also cook a dish on meat broth.

Option 3: Uzbek mash soup in pots

Some people prefer to cook first courses exclusively in pots. Such soups are very fragrant, all ingredients are saturated with each other's juices.

Ingredients:

Beef or lamb - 1 kg;
Mash - 300 g;
Oil - 100 ml;
3 onions;
2 tomatoes;
2 carrots;
Water - 4 l;
Celery and parsley - 3 branches each;
Seeds of zira and coriander, hot pepper, paprika.

Step by step recipe

Separate the meat from the bones, chop it finely.

Cut each tomato into 4-6 wedges. Put them in a deep container. Add the peeled onion, spices and bones remaining after cutting the meat.

Pour water over vegetables and bones. Bring the liquid to a boil over high heat, then reduce it and skim off the foam. Leave the broth on the stove for 3 hours. After that, you will need to strain it, get rid of vegetables and bones.

Cut carrots into strips, onions into half rings. Rinse the beans, let the liquid drain.

Pour oil into a cauldron or saucepan. Warm it up well, fry the onion for 7 minutes. After that, add pieces of meat to it, mix.

When the meat becomes light brown, add carrots and spices to the cauldron. Simmer lamb with vegetables for another 10 minutes.

Place the roast, parsley, and celery inside each pot. Pour the ingredients with broth, salt. Send to the oven for 80 minutes at 180 °.

This recipe uses a special Uzbek frying, it is called "zirvak". On the basis of such a mixture of meat and vegetables, almost any soup can be prepared. Sometimes it is even served as an independent dish.

Option 4: Mash soup with meatballs

Fans of simple and tasty dishes will certainly be pleased with the soup with meatballs. There is nothing exotic in it, except for mung bean. Sometimes this soup is seasoned with sour cream or unsweetened yogurt before serving.

Ingredients:

Minced meat 0.5 kg;
3 cloves of garlic;
Red pepper - 70 g;
Carrot;
Oil for frying - 30 ml;
Water - 1.5 l;
Mash - 100 g;
3 potatoes;
Green onion, parsley.

How to cook

Peel the root vegetables, onion and garlic. Cut carrots and potatoes into thin strips.

Remove seeds from paprika. Cut the pepper into cubes, finely chop the greens. Onions and garlic can be chopped or grated.

Fry the onion over high heat until golden brown. Add carrots, saute vegetables for a few more minutes. Then add potatoes to them, reduce the heat.

Pour the garlic and half of the paprika into the pan. At the same time, boil water.

Transfer the vegetable fry to boiling water. After the soup boils again, add the mung bean.

While the beans are cooking, run the minced meat through a meat grinder. Salt and pepper it, make small meatballs. Carefully drop them one by one into boiling water.

After the next boiling of the liquid, you need to add the remaining pepper and herbs to the soup. After 5 minutes, you can remove the dish from the stove.

If you want to add a touch of sophistication to the taste, use herbs and spices. Mash goes well with coriander, oregano, thyme, sage and basil.

I once caught my eye a very interesting Uzbek soup with mung beans and rice called mashkhurda. I like to try recipes from different cuisines of the world, so I just could not pass by such a soup.

Since then, I have cooked mashkhurda at least 20 times. And every time, enjoying the first course, I think about how good it is that I still did not pass by this wonderful Uzbek soup.

Traditionally, mashkhurda is cooked with meat, but even if this ingredient is excluded, you can get a very tasty dish. It turns out the soup is hearty and rich - still, because it contains mung bean and rice. I also decided to add some frozen vegetables - literally 50 g of corn kernels 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;
Mash - ½ cup;
Bulgarian 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 tablespoons;
Garlic - 1 clove

You can use ready-made frozen mix purchased at the store. For example - "Mexican", which just exactly includes corn and bell pepper.

How to cook soup with mung beans:

Onions and carrots were peeled and chopped.

If desired, carrots can be grated.

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

I threw in chopped bell pepper (I had it frozen) and carrots.

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

Then she laid out the peeled and diced potatoes.

After another 5 minutes, I threw corn and chopped squash (also summer stocks from the freezer).

Threw all the spices and tomato paste.

She held it on the fire for another 5 minutes, and poured in the vegetable broth.

Then she threw in washed, unpolished rice and mung bean.

By the way, I poured mung bean with cold water before starting the soup, that is, it stood soaked for only an hour and a half.

I left it to cook until the rice is soft (and this is at least 20 minutes, since I used unpolished rice).

3 minutes before turning off, I salted the soup, threw chopped greens and garlic grated on a fine grater.

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

Rich and fragrant vegetarian mashkhurda.

Enjoy your meal! Recipe from Tatiana Sh.

In Russia, not every food consumer knows what mash is. For Russian perception, this name sounds like some kind of exotic. In fact, there is nothing unusual about this product. Mash or, as they are otherwise called, mung beans - a leguminous crop originally from India. Mash is in no way inferior to any other leguminous plant in terms of taste and useful properties.

These small light green peas have an oval egg shape and reach a size of no more than 4 millimeters. Mung bean is traditional for the cuisines of India, Japan, China, Korea, Southeast and Central Asia. It is rich in protein, fiber and vitamins. This product is respected by vegetarians all over the world, as it fully replaces meat.

Green mung peas have a beneficial effect on the nervous and cardiovascular systems of the body, cleanse blood vessels of cholesterol plaques, lower blood pressure, strengthen bone tissue, improve joint flexibility and stabilize digestion. Side dishes, salads and, of course, a variety of tasty and hearty soups are prepared from mung beans according to a variety of recipes.

mash - 150 grams;
minced pork - 200 grams;
onion turnip - 1 pc.;
carrots - 1 pc.;
tomato - 2 pcs.;
small soup noodles - 100 grams;
sunflower oil - 2-3 tbsp. spoons;
greens - a small bunch;
black pepper and salt - to taste.

This mung bean soup recipe is very simple, but at the same time tasty and satisfying.

Rinse the mung beans under running water. They do not need soaking, like peas or beans.
Put a deep pot of drinking water on the gas and put the mung bean there.
As soon as the liquid boils, add salt and continue to simmer for 30 minutes.
Peel the onion and carrot, remove the skin from the tomato. Grate the carrots, cut the onion and tomato into cubes.
Heat the oil in a frying pan, put the carrot-onion mixture there and cook until soft.
Add chopped tomato, simmer for a few more minutes and place the minced pork in the frying pan.
Salt, pepper and fry until the meat is cooked, not forgetting to stir. Put the contents of the pan into a saucepan with the approached mung bean.
Bring the soup back to a boil and add the vermicelli.
Reduce heat to low and simmer for 5-10 minutes.
At the end, decorate with chopped herbs.

Soup with mung beans and rice

The recipe for this dish came to us from the old Uzbek cuisine.

pork loin - 200 grams;
mash - 60 grams;
rice - 50 grams;
onion - 1 pc.;
carrots - 1 pc.;
tomato - 1 pc.;
red pepper - 1-2 pods;
vegetable oil - 50 grams;
bay leaf - 1-2 pieces;
zira and dried herbs - to taste;
salt - to taste.

An ideal dish for cooking mung bean with rice is a cauldron, but you can get by with a thick-walled pan.

Sort mung bean and rice, rinse and leave soaked in cold water.
Meat, onion, carrot and tomato cut into small cubes.
Put the pan on high heat, heat the oil and put the meat in it. Fry for a couple of minutes, stirring constantly.
Add onion and cook until translucent. Then send a tomato, at the end of the carrot.
Sprinkle meat with vegetables with a pinch of cumin and dried herbs.
Pour water in such a way that it covers the mixture of vegetables and meat. Simmer for 10 minutes on low heat.
Then pour 2 liters of clean cold water into the pan, and pour the mung bean. Add pepper and bay leaf.
Turn on the gas and let the soup come to a boil, then simmer again on low-low heat for 30 minutes.
Put the rice in, raise the intensity of burning so that the soup boils strongly.
After 5 minutes, salt, throw dried herbs.
As soon as the rice is ready, turn off the heat, cover with a lid and let it brew.

Vegetarian soup with chickpeas

2 liters of water;
3-4 potato tubers;
200 grams of mung beans;
1 carrot;
150 grams of white or cauliflower;
2 tbsp. tablespoons of vegetable oil;
greens to taste;
salt and spices to taste.

Cooking steps:

Mash sort and rinse under running water.
Place the mung beans in a pot of boiling water. Cook over low heat for 30 minutes.
Peel potatoes and cut into cubes.
Chop the cabbage or disassemble it into inflorescences, if cauliflower is used.
Grate carrots.
As soon as the mung bean bursts and is ready, put potatoes and cabbage on top of it.
And saute carrots in a pan in vegetable oil.
When ready, add to the rest of the ingredients.
Mix everything, salt, add spices and herbs.
After five minutes, turn off the gas and cover with a lid.

There is a light herbal note in the taste of mung bean, and a hint of nutmeg in the aroma. So mung bean is a completely individual culture that should not be underestimated. Its calorie content is 312 calories. Most of it contains carbohydrates and proteins

Step 1: prepare the meat.

First of all, we take fresh pork pulp, preferably tenderloin or neck. We wash the piece under cold running water, dry it with paper kitchen towels, put it on a cutting board and, using a sharp kitchen knife, remove the film, thin veins, and small bones from it, which very often remain on the meat after cutting the carcass. Then cut the pork into small cubes 2–2.5 centimeters and proceed to the next step.

Step 2: Simmer the meat.

We put on medium heat a deep non-stick pan with a thick bottom, and preferably a cast-iron cauldron and pour a little vegetable oil into it. After 2-3 minutes When the fat is very hot, we send pieces of meat there. Fry them for 15–20 minutes until golden brown and almost ready, stirring occasionally with a kitchen spatula. At first, the pork will release juice, but about through 10 minutes will start to brown, so don't waste a minute!

Step 3: prepare the rest of the ingredients.

Using a new kitchen knife, we peel potatoes, onions, carrots, garlic, and remove the stalk from the bell pepper and gut the seeds. Then we wash them together with tomatoes under streams of cold running water, dry them with paper kitchen towels, put them on a cutting board in turn and continue cooking. Cut the potatoes into slices 1.5 centimeters in size, send them to a bowl of water and leave there until use, so as not to darken.

Chop onions and tomatoes into 1 cm cubes. Grind carrots and bell peppers in the same way as the previous vegetables, or thin straws, rings, sticks, the main thing is that the size does not exceed 2-3 centimeters, and the thickness is 5-7 millimeters. Finely chop the garlic and arrange the cuts in separate bowls.

Then we sort out the mung beans, remove the defeated beans, pour the whole ones into a colander, rinse thoroughly, leave in the sink to drain excess liquid and put the rest of the products that will be needed to make the soup on the kitchen table.

Step 4: cook mash soup.

After 15-20 minutes after the pork is browned, we send chopped onions and carrots to it. Mix everything until smooth and fry for 5 minutes until golden. Then we put bell peppers, tomatoes, garlic there and simmer them until the juice is completely evaporated, about another 5 minutes.
After that, pour mung bean into the cauldron, fill it with purified water, season it with salt, as well as black pepper and bring to a boil over high heat. As soon as the liquid begins to gurgle, reduce it to a level between the smallest and medium. Cooking green beans within 20 minutes and only after that we add potatoes to the fragrant dish.

We cover the cauldron with a lid and keep the resulting mixture on the stove for another 25 minutes until all ingredients are ready. Then we move the soup to a cutting board, previously placed on the kitchen table, and insist covered. 7–10 minutes. Then, using a ladle, pour the semi-thick dish into portions on plates and serve to the dining table.

Step 5: Serve the soup.

Mash soup is served hot as the first main course for dinner. It is served in portions in deep plates, optionally sprinkled with pickled onions, fresh finely chopped dill, parsley, cilantro, basil or green onions. Also, very often this dish is seasoned with sour cream, cream or fermented milk yogurt without additives. Healthy food is the key to health! Enjoy!
Enjoy your meal!

Very often, 1/2 cup of washed and dried rice is put in a saucepan along with potatoes, this makes the soup thicker and more satisfying;

In addition to salt and black pepper, you can use any spices that season the first hot dishes, for example, coriander, sage, dried basil, paprika, oregano, savory, all kinds of peppers and many other spices, as well as herbs;

The amount of water is best adjusted to taste. Some like thinner, while others like thicker soups;

An excellent replacement for purified water is vegetable broth.

Today I continue to introduce you to Uzbek cuisine. The dish that we will cook is called Kurda mash or mash soup.

Mash is a legume and, like all legumes, is quite high in calories.
It grows like peas and beans in pods, only the pods are thin and long. I remember, in my youth, they collected it on the field with a friend. It spreads along the ground, and in the sun the pods burst and the grains scatter around, so they collected mung bean from early morning until 12 noon. And then they scattered it on fabrics and in the sun. The pods themselves burst and all that remained was to remove the flaps))))
Mash looks like this

You can buy it (in our city) in the market in the same place where spices are sold. I haven't seen it in stores. The price is certainly high, but sometimes you can treat yourself. We have 500 gr costs 80 rubles.
So let's start cooking.
Cut the onion into half rings or, like me, a quarter into rings, and carrots into small cubes

We put the cauldron with oil to warm up. If you do not have a cauldron, you can use a heavy-bottomed pan or fry everything in a pan and then transfer to a pan

Put the onion into the hot oil first.

Fry the onion over high heat, stirring occasionally so as not to burn.
Fry the onion until browned

We send carrots to the onion

Fry for 3-4 minutes. Add bell pepper, I have frozen. If there is no pepper, you can do without it.

Fry for a couple of minutes and add tomato paste

Stir and fry for a couple more minutes.

We add water. At first, not much, then you still have to add water.

Prepare mung bean and rice. They must be taken in equal quantities.

We wash the cereals under running water.
Pour into the cauldron

If needed, add more water. Mash should be covered with water for about a finger. Solim

Bring to a boil, reduce heat and cover with a lid.
We cook the mash until it bursts. It took me about 40 minutes, it all depends on the machine itself.

Here the mung bean burst it's time to add rice

Add water again and cook the rice until half cooked.
While the rice is cooking, peel and cut the potatoes into medium cubes.

We send the potatoes to the cauldron. Add water to your desired soup consistency. Taste for salt and add more if needed.
When potatoes are cooked, add bay leaf.

Let the soup boil and switch off.
I deliberately do not add any spices to this soup, because I like the taste and aroma of mung bean. This soup can also be prepared with meat, but mung bean itself is quite high-calorie and satisfying, so I consider meat to be superfluous.
I also know that this soup, combined with sour cream, enhances lactation)))

Bon Appetit everyone!

Time for preparing: PT01H10M 1 hour 10 minutes

Approximate cost per serving: 15 rub.