This is one of my favorite soups and it’s very easy to make. Mastava is a thick, hearty soup of rice, meat, potatoes, and other vegetables, served with a dollop of sour cream. Like many Central Asian soups, it is first “fried”, then water is added to make it into a soup.
Don’t worry about the exact proportions of the ingredients, just make sure you don’t put in so many things that it doesn’t fit in your pot! You can add in whatever other vegetables you have on hand. It’s a good dish to make a big batch of on weekends if you are too busy to cook during the week, or happen to have a lot of vegetables on hand. It stores well and tastes even better the next day.
I made this Uzbek-style nan bread to eat with the soup. The recipe is very similar to the Uyghur nan bread I posted earlier, although there are some slight differences. The Uzbek nan is generally softer and thicker. I’ll do another post on it soon.
This recipe is from Восточный Пир by Hakim Ganiev.
Meat (beef or lamb) diced into cubes
Carrots, diced into cubes
Potatoes, diced into cubes
Bell peppers, diced into cubes
Tomatoes, diced into cubes
Rice (only a handful, soaked in warm water for 20 minutes) – you can just use regular rice for this as it will get soggy in the soup
Sour cream (garnish), or smetana if you have it
3. Add in a few big spoonfuls of tomato paste and mix well. Add the tomatoes. Mix everything well and cook for a bit.
6. Turn the heat to high until the water has just started to boil. Then turn to minimum heat and let it simmer for 15 minutes.