First time I tried this soup at my friend's house, hmm... maybe 10 years ago. They immigrated to US from Uzbekistan in the 90th. Every time I visited their house all the dishes served were so delicious, so I fell in love with Uzbek cuisine. I hope you will too.
MASHHURDA
1 cup Mung Beans
4 pounds mixed meat(lamb and beef, with bones for rich broth)
2 large onions ( one for the stock, one for the soup)
2 medium carrots (peeled and shredded)
2 medium tomatoes (skin removed)
3 medium potatoes (Yukon gold preferred)
small bunch of: cilantro, parsley and dill
1 tablespoon tomato puree
Spices for the stock:
2 bay leaves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 dry chili pepper
salt and pepper to taste
1 teaspoon Aleppo pepper
1 teaspoon Fenugreek
I am using 7qt stock pot, so ingredients used, based on this capacity.
You need to soak Mung Beans in cold water for at least 2 hour or better overnight.
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Nastassja:)
#NastassjaCanCook #soups #uzbekistanfood