A hearty, tomato-tinged soup of rice, vegetables and meat, similar to a lighter, soupier cousin of plov.
Uzbek Mastava is a real, traditional Uzbek dish, known as Rice and Vegetable Soup with Meat. A hearty, tomato-tinged soup of rice, vegetables and meat, similar to a lighter, soupier cousin of plov.\n\nMastava reflects Uzbek cuisine's ability to transform plov's signature ingredients β rice, meat, carrots and onion β into a lighter, brothier soup, historically valued as a gentler, easier-to-digest alternative to the richer pilaf.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 6
Heat oil in a pot and brown the meat cubes on all sides; set aside.
Add onion and carrots to the same pot, cooking until softened, about 10 minutes.
Stir in diced tomatoes and tomato paste, cooking for 8 minutes until thickened.
Return the meat to the pot, add water or stock, and bring to a simmer. Cover and cook for 40 minutes until the meat is nearly tender.
Add rice and diced potatoes, and simmer for another 20 minutes until both are tender and the soup has thickened slightly.
Season with salt, garnish with fresh cilantro, and serve hot with a dollop of yogurt.
Cook the meat until nearly tender before adding rice and potatoes, since they cook much faster and would overcook if added too early.
This soup should be brothier than plov, but still hearty β adjust the liquid quantity to your preferred consistency.
A dollop of yogurt at the table adds a pleasant tang that balances the rich, meaty broth.
Add a handful of chickpeas, soaked beforehand, for extra heartiness.
Some households use bell peppers in addition to carrots for more vegetables.
Adjust the rice quantity for a thicker or thinner soup depending on preference.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Mastava reflects Uzbek cuisine's ability to transform plov's signature ingredients β rice, meat, carrots and onion β into a lighter, brothier soup, historically valued as a gentler, easier-to-digest alternative to the richer pilaf.
Mastava is a soupier, brothier dish using similar ingredients to plov, while plov is a drier, layered pilaf with rice cooked directly in a reduced amount of liquid.
Yes, it reheats well, though the rice continues to absorb liquid as it sits, so add a splash of water when reheating if needed.
Yes, beef or lamb both work well; adjust the initial browning and simmering time slightly depending on the cut used.
Per serving (420g / 14.8 oz) Β· 6 servings total
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