Soup with beef and mash

Uzbek soup with mache Mash is a protein-rich bean culture, extremely popular in India, Pakistan, the countries of the East and Central Asia. In our latitudes it does not grow, but, nevertheless, it becomes more and more popular. In supermarkets and markets of mung be found under a different name: golden beans or mung beans. In countries where this culture is known for a long time, it is used in a variety of forms and is used for cooking hot and cold dishes, pancakes, cereals, noodles, and even beverages and ice cream. Very delicious and healthy dishes from the sprouted masha. If you have never tried mung beans and dishes prepared from it, then the recipe of Uzbek soup with a mash can be useful to you. This bean culture in boiled form has a light nutty aroma and a mild herbal taste that gives Uzbek soup with mash and noodles a special charm. Unlike peas and beans, the muff is cooked for a relatively short time - about 40 minutes, without pre-soaking. Therefore, you will not have time to cook Uzbek soup with a mash more than any other similar dish, but the taste will not leave anyone indifferent.

Uzbek soup with mache Mash is a protein-rich bean culture, extremely popular in India, Pakistan, the countries of the East and Central Asia. In our latitudes it does not grow, but, nevertheless, it becomes more and more popular. In supermarkets and markets of mung be found under a different name: golden beans or mung beans. In countries where this culture is known for a long time, it is used in a variety of forms and is used for cooking hot and cold dishes, pancakes, cereals, noodles, and even beverages and ice cream. Very delicious and healthy dishes from the sprouted masha. If you have never tried mung beans and dishes prepared from it, then the recipe of Uzbek soup with a mash can be useful to you. This bean culture in boiled form has a light nutty aroma and a mild herbal taste that gives Uzbek soup with mash and noodles a special charm. Unlike peas and beans, the muff is cooked for a relatively short time - about 40 minutes, without pre-soaking. Therefore, you will not have time to cook Uzbek soup with a mash more than any other similar dish, but the taste will not leave anyone indifferent.

Ingredients:

• Beef pulp 500g
• Mash 160 g
• Onions 1 pc.
• Carrot 1 pc.
• Vermicelli small 4 tbsp. l.
• Potatoes 2 pcs.
• Cilantro fresh 0.5 bunch
• Parsley fresh 0.5 bunch
• Sunflower refined sunflower oil 3 tbsp. l.
• Turmeric 1 tsp.
• Pepper black ground 2 pinch
• Salt 3 pinch
• Water 3 l

Instructions

• Step 1 To make soup, take beef, onions, carrots, potatoes, vermicelli, mung beans, vegetable oil, fresh coriander and parsley, spices.
• Step 2 Vegetables peeled and cut: onions in thin half rings, carrots with bar, potatoes cubes.
• Step 3 Wash beef and cut into bars.
• Step 4 In a large saucepan, heat the vegetable oil and fry onion with beef until lightly ruddy.
• Step 5 Then add the potatoes and carrots - fry for another 4-5 minutes.
• Step 6 Add the mache, which is thoroughly rinsed well.
• Step 7 Pour everything with 2.5-3 liters of boiling water, bring to a boil and simmer 30-35 minutes until the masha is ready, taking off the foam.
• Step 8 Cilantro and parsley thoroughly rinse, dry and chop.
• Step 9 When the mash is ready, add turmeric, vermicelli, pepper and salt to taste - mix well, so that the vermicelli does not fuse.
• Step 10 Immediately add the greens, bring to a boil and remove from heat.