Moshhurda – Uzbek Soup with mung beans and black eyes peas
This is a recipe for a classic Uzbek soup called Moshhurda (pronounced as Mosh-hur- da)
Delicious, light, and easy to make in no time.
Moshhurda
Ingredients
- 1 cup mung beans
- 150-200 gr beef or lamb or chiken
- 1 medium onion
- 80 sunflower oil
- 1 tbsp tomate paste
- 180 g rice
- 6-8 cups water
Instructions
- Heat oil in large pot over medium heat
- Cook meat in hot oil well until browned
- Add onion cook until golden brown
- Add tomato paste (optional)
- Add beans and stir a couple of times
- Add water
- Boil for 20 min
- Add rice and cook until al dente
- Serve with herbs such a cilantro or basil
Ingredients
Serving with 4-6 people.
- 1 cup of mixed mung beans and Black-eyed peas rinsed with cold or warm water and left on the side.
- Beef 150-200 grams of meat (you can also use lamb, chicken)
- One medium onion diced
- 80-100g of oil (Olive, Sunflower, vegetable )
- 1 tbsp of tomato paste(optional)
- Salt and pepper to taste
- 6-7 cups of water
- 180-200 grams of rice (you can use any leftover rice)
Instructions
Heat oil in a large pot over medium heat.
Cook meat in hot oil until well browned on all sides.
Add onion and stir until lightly golden brown.
Add tomato paste and stir.
Add beans and stir a couple of times.
Add water.
Bring it to a boil.
Boil for about 20-30 minutes until the beans are soft enough to eat, and then add salt and pepper.
After the beans are cooked, add rice and cook them al dente. As an option, you can use any leftover rice
If you want to use leftover rice, you don’t need to cook it with soup; just add some rice into the soup bowls and pour the soup on the rice.
Serve with herbs such a cilantro or basil.
Add some plain yogurt.
Enjoy.
