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Uzbek   -   Mashkhurda (Meat, Mung Bean And Rice Soup)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 2 Tablespoons Olive Oil
  • 1 Pound Beef Or Lamb -- Cubed
  • 1 Medium Onion -- Chopped
  • 1 Medium Carrot -- Chopped
  • 1/2 Cup Mung Beans
  • 6 Cups Beef Broth
  • 1 Can Tomato Paste
  • 1/3 Cup Rice
  • 1 Medium Potato -- Chopped
  • Salt And Pepper -- To Taste
  • 1 Bunch Scallion -- Chopped
  • Yogurt -- Optional
Directions Saute meat in oil until well browned. Add onion and carrot, saute for 10 minutes. Add broth and beans. Simmer for 40 minutes. Add tomato paste, rice and potato. Simmer for 15 minutes. Add salt and pepper. Simmer for 5 minutes. Ladle soup into bowls and sprinkle with scallions and dollop of yogurt if using. Serve.
Serves 4
Time to Make 0:00

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