- Mash - 3/4 Glass
- Tomatoes - 2 Pieces
- Vegetable oil - 2,5 st. spoons
- Lemon juice - 2.5 st. spoons
- Grated ginger - 1 st. a spoon
- Chopped parsley - 2 st. spoons
- Water - 6 Glasses
- Cumin - 1 teaspoon
- Asafoetida - 0.5 teaspoons
- Curcuma - 0.5 Teaspoons
- Hot pepper - 1 piece
- Salt - 1 teaspoon
- Brown sugar - 1 st. a spoon
Prepare all the ingredients you need to make soup from masha. Mash should be thoroughly rinsed under running water. Cut hot peppers into thin strips. Ginger rubbed on the grater. Cut the tomatoes into pieces. Water poured into a pan and put it on the fire. After the water has begun to boil, we put pepper, turmeric, ginger and mung in the pan. We cook for 40 minutes. Through this time, the mash should look something like this. Take care that the mung bean is not boiled and does not turn into a mess, let it stay solid. Next, add the sliced tomatoes, salt, brown sugar and parsley to the saucepan. Add the citric acid and continue to cook the soup. While the soup is brewed, we heat up the oil in the refractory bowl and fry the spices in it. Then the resulting mixture of spices is poured into the soup. Just be careful, oil can splash. Cook another 5 minutes and the soup is ready! The soup should be served with hot and black bread. Bon Appetit!
Servings: 3-4