Mastava (Rice And Vegetable Soup)
The Quirky Foodster Team
Ingredients
- Lamb or beef, cut into small cubes — 300 g (10.5 oz)
- Vegetable oil — 2 tbsp
- Large onion, chopped — 1
- Medium carrots, diced — 2
- Medium potatoes, diced — 2
- Medium tomatoes, diced (or 200 g canned) — 2
- Short-grain rice, rinsed — 150 g (3/4 cup)
- Water or stock — 1.5 L (6 cups)
- Ground cumin — 1 tsp
- Salt and black pepper, — to taste
- Fresh dill and cilantro, chopped, for garnish
- Plain yogurt, to serve — 120 g (1/2 cup)
Method
- Heat the oil in a large pot over medium-high heat. Brown the meat cubes for 5–6 minutes.
- Add the onion and cook until softened, about 5 minutes.
- Add the carrots and cook for another 3 minutes, stirring occasionally.
- Pour in the water or stock, bring to a boil, then reduce heat and simmer for 30 minutes until the meat is nearly tender.
- Add the potatoes and tomatoes, and simmer for 10 minutes.
- Stir in the rinsed rice and cumin, season with salt and pepper, and simmer for a further 15–18 minutes until the rice is fully cooked and the soup has thickened slightly.
- Ladle into bowls, top with a spoonful of yogurt, and garnish with fresh dill and cilantro before serving.
Introduction: Mastava is a comforting rice soup made with meat, vegetables, and a generous amount of fresh herbs, often finished with a swirl of yogurt or served alongside it.
Cultural Background: Mastava is a comforting rice soup made with meat, vegetables, and a generous amount of fresh herbs, often finished with a swirl of yogurt or served alongside it. Lighter than shurpa but still deeply savory, mastava is a popular everyday soup enjoyed year-round in Uzbek households, valued for being both filling and relatively quick to prepare compared to other traditional soups.
Tips: Rinse the rice well before adding to remove excess starch and prevent the soup from becoming too thick or gluey. Stir occasionally once the rice is added to prevent it from sticking to the bottom of the pot. Adjust the soup's thickness with a splash of extra water or stock if it becomes too thick upon standing.
Variations: Use chicken instead of lamb or beef for a lighter version. Add a squeeze of lemon juice for brightness. Vegetarian version: omit the meat, use vegetable stock, and add chickpeas for added protein.
Storage: Store in an airtight container in the refrigerator for up to 3 days. The soup will continue to thicken as the rice absorbs liquid, so add a splash of water when storing.
Reheating: Reheat gently in a pot over medium-low heat, adding a little water or stock to loosen the consistency, stirring until heated through, about 6–8 minutes.
FAQs:
Q: Can I use brown rice instead of white rice?
A: Yes, but it will require a longer cooking time (about 35–40 minutes) and more liquid.
Q: Why is my mastava too thick?
A: The rice continues to absorb liquid as it sits; simply stir in extra water or stock to loosen it before serving.
Q: Is mastava served with yogurt on top or mixed in?
A: Both are common; a spoonful on top is traditional, but some prefer to stir it through fully.
- Lamb or beef, cut into small cubes — 300 g (10.5 oz)
- Vegetable oil — 2 tbsp
- Large onion, chopped — 1
- Medium carrots, diced — 2
- Medium potatoes, diced — 2
- Medium tomatoes, diced (or 200 g canned) — 2
- Short-grain rice, rinsed — 150 g (3/4 cup)
- Water or stock — 1.5 L (6 cups)
- Ground cumin — 1 tsp
- Salt and black pepper, — to taste
- Fresh dill and cilantro, chopped, for garnish
- Plain yogurt, to serve — 120 g (1/2 cup)
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