Remove debris and stones from the mung beans and cover with cold water for 1 hour.

Wash the meat and cut into small pieces. Place the frying pan on the fire, heat it and pour in the oil, after a minute add the pieces of meat. Over high heat, fry the meat on all sides until golden brown.

Peel the onions and carrots, cut into small cubes and place in a frying pan on top of the meat.

Wash the sweet pepper, cut it and remove the core, seeds and white fibers. Cut the pepper into small cubes, add to the pan, stir and fry along with the meat and other vegetables for another 2 minutes, stirring occasionally.

Drain the water from the mung bean and add the meat and vegetables fried in a frying pan to it. Fill with water and put on fire. After the water boils, reduce the heat to low and continue cooking the soup for 30 minutes.

Peel and cut the potatoes into small cubes.

Place the potatoes in the saucepan with the soup and continue cooking for 15 minutes. During this time, the mung bean will finish cooking and the potatoes will be cooked. Add salt and Provençal herbs to taste.

Pour the delicious, hearty mung bean soup into bowls, sprinkle with chopped dill and serve hot.

Bon appetit!

– in Uzbek, mashkhurda is traditionally prepared with roasted meat. Mung beans, otherwise called mung beans, golden beans - small green beans or peas, are a tasty variety of legumes, rich in vitamins, amino acids, and microelements. On the territory of the post-Soviet space it is used in Central Asia in Uzbek, Tajik, Turkmen national cuisines. Beans are popular in China, India, Japan, Korea, and the countries of Southeast Asia, where, following Buddhist precepts, they are used as part of vegetarian dishes. Mashkhurda is an Uzbek dish that refers to hearty, thick, fried soups. Prepared traditionally in Uzbek - tasty, appetizing, but high in calories, difficult to digest by the body, and contraindicated in case of poor health. You can prepare mung bean soup in a dietary or vegetarian version. Dietary mashkhurda will turn out like a classic one - tasty, satisfying, nutritious, but low in calories, easily digestible, and meeting dietary requirements. Vegetarian mung bean soup does not contain animal or vegetable fats and is suitable for expanding a strict Lenten menu. Mung beans, rice, potatoes, which are harmoniously combined with vegetables: onions, carrots, bell peppers, tomatoes, add density, density, and satiety to the dish. Diet mung bean soup is prepared without meat, pre-frying the vegetables. The number of specified ingredients varies in proportion to the required number of servings.

Vegetarian mung bean soup (mashkhurda) is suitable for dietary and fast food, healthy eating. The dish is served hot, sprinkled with chopped herbs. The photo shows mung bean soup, prepared without meat and pre-roasting vegetables.

Ingredients for seven liters of prepared food

  • Dry mung beans – 400 g (package)
  • Rice – 100 g
  • Medium potato tubers – 2 pcs.
  • Onions – 1 pc.
  • Ready pureed tomatoes – 500 g
  • Carrots – 2 pcs.
  • Bell pepper – 2 pcs.
  • Garlic – 3 cloves
  • Bay leaf - 3 pcs
  • Black pepper - 10 peas

Mung bean soup (mashkhurda) - recipe

  1. Wash dry mung beans thoroughly with cold water and soak overnight. If it was not possible to soak in advance, green bean peas can be pre-cooked over low heat.
  2. Rinse the rice thoroughly until it contains clean water.
  3. We wash and peel the vegetables.
  4. Cut the potatoes into medium cubes. Carrots - into strips. Onions, bell peppers - in half rings. Chop the garlic.
  5. Pour six liters of water into a seven-liter saucepan. Bring water to a boil over high heat.
  6. Place the prepared vegetables in boiling water, observing the following order: carrots, onions, bell peppers.
  7. Let the water boil, turn the heat to medium. Cook the vegetables for ten minutes.
  8. Add rice, potato cubes, and swollen beans to the vegetables. Cook for half an hour until the ingredients are ready.
  9. Add mashed tomatoes, chopped garlic, bay leaf. Cook over low heat for 10-15 minutes. To enhance the aroma, you can add chopped garlic and bay leaves five minutes before cooking.
  10. Serve the prepared vegetarian mung bean soup hot with chopped herbs.

Mung bean is a legume plant from which you can prepare many healthy and tasty dishes. Mung beans are small green bean-shaped beans. When bitten, they give a soft nutty flavor. This cereal is more popular in Asian countries, but it is prepared all over the world. Very often used in vegetarian cuisine.

I suggest making mung bean soup, which can be made with either water or meat broth for greater satiety. Mung bean grains are also called mung beans, and the soup prepared on its basis is called mung dal. The soup can include various vegetables, grains, meat products, and spices. It all depends on your imagination and taste preferences. I offer a recipe for a simple mung bean soup. This first dish is quite easy to prepare - from accessible, inexpensive ingredients.

The first preparation option will contain cabbage in addition to other ingredients. For other variations of this national Uzbek dish, lamb, rice or chicken will be used.

Taste Info Hot soups / Vegetable soup

Ingredients

  • water - 1-1.5 l;
  • mung bean - 150 g;
  • potatoes - 200 g;
  • white cabbage – 150 g;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • sunflower oil - 3 tbsp. l.;
  • cumin - 0.25 tsp;
  • bay leaf – 1 pc.;
  • salt - to taste;
  • ground pepper - to taste;
  • parsley - 5 sprigs;
  • sour cream - 3-4 tbsp. l.


How to make mung bean soup with vegetables

Carefully sort the mung beans and remove defective grains. Small pebbles may occur. Rinse under running water several times. Place into the cooking pot. Fill with the specified amount of water. Immediately pour a liter of water. And during the cooking process, you will watch the thickness and adjust it at your discretion. Send it to the fire. Once boiling, reduce heat and simmer for 25-30 minutes until soft. The grains will begin to boil.

In the meantime, you can prepare all the ingredients. Peel the potatoes and rinse well. Cut into small cubes. To prevent the slices from darkening, fill them with cold water.

Peel the onion. Cut as desired, at your discretion.

Wash and remove the skins from the carrots. Grind it on a large grater.

Rinse the white cabbage. Cut into small squares - checkers.

Heat sunflower oil in a frying pan. Add onions and carrots. Fry over moderate heat until soft - about 10-15 minutes.

When the mung bean becomes softer, add potatoes to it. Stir and boil the contents of the pan.

Add cabbage pieces. Boil again and cook until all the vegetables become soft. Taste it periodically.

Add onions with carrots, bay leaf, salt, ground pepper, cumin seeds. Stir and boil for 5-8 minutes.

Add chopped parsley or other herbs, sour cream of any fat content or cream of 10 percent or higher.

Boil for 5 minutes and turn off the heat. Let the soup steep for a while, covered, and call everyone over for dinner.

Vegetable mung bean soup is ready.

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Soup “Mashkhurda” from mung bean in Uzbek style

For the classic version of preparing the national Uzbek soup “Mashkhurda”, lamb is used. This first dish is eaten exclusively hot. They fill it with katyk. This is a fermented milk product fermented from boiled goat, cow or buffalo milk. Of course, you won't find this product in most grocery stores. Therefore, katyk can be easily replaced with regular sour cream or cream.

Ingredients:

  • lamb (without fat) – 300 g;
  • tomato paste – 1 tbsp. l.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 1-2 cloves;
  • bell pepper – 1 pc.;
  • mash – 0.5 tbsp.;
  • rice – 0.5 tbsp.;
  • potatoes – 1-2 pcs.;
  • zira – 0.5 tsp;
  • green cilantro – 2-3 sprigs;
  • salt - to taste.

Preparation:

  1. First of all, rinse and soak the mung beans in water. The grains should swell a little.
  2. Rinse the lamb. Cut off all films. Cut the piece into smaller pieces.
  3. Heat sunflower oil in a frying pan. Place all the meat in one layer. Fry until golden brown over high heat.
  4. Place the meat in a saucepan or cauldron. Pour in about 2 liters of hot water or meat broth. Put it on fire. Cook at low simmer for 2-2.5 hours. It is better to cover the lid.
  5. Peel and rinse potato tubers. Slice. Leave in cold water for now.
  6. Peel and rinse vegetables - onions, garlic, carrots, peppers. Cut everything into cubes.
  7. Fry the vegetables in an already used frying pan. First add onions, garlic, carrots, peppers. When the pieces become soft, add tomato paste. Stir. If you have sun-dried tomatoes or tomatoes in their own juice at home, use them for the recipe instead of or in addition to tomato paste.
  8. First add potatoes to the broth with the meat. Boil it.
  9. Put in the sauté. Now add the mung beans.
  10. After 10 minutes, add the washed rice.
  11. Cook the soup until the beans and rice are soft. Then season with cumin and salt.
  12. Garnish the finished stew with fresh cilantro. The dish turns out thick and rich.

Mung bean soup with rice

Soup with rice and mung bean is an original dish that is easy to prepare. A hearty, thick dish will always come in handy if you need to feed the whole family lunch. For this recipe, use long-grain or round rice. It cooks quickly and complements the rest of the ingredients perfectly.

Ingredients:

  • beef (shoulder or neck) – 350 g;
  • cottonseed oil - 2 tbsp. l.;
  • bell pepper – 1 pc.;
  • onion – 1 pc.;
  • mash – 0.5 tbsp.;
  • rice – 0.5 tbsp.;
  • garlic – 2 cloves;
  • ground coriander – 2 pinches;
  • black peppercorns – 2 pcs.;
  • salt - to taste;
  • parsley - for serving;
  • lemon – 2-3 slices.

Preparation:

  1. Soak the mung beans in cool water for about 2 hours. If you forgot to do this, rinse the bean grains and set them to boil in hot water. When it boils, skim off the foam. And make the fire a little less than moderate.
  2. Rinse the beef. Cut into pieces.
  3. Pour cottonseed oil into a cauldron. It is great for rice dishes. Warm it up. Place the meat. Fry the pieces until they turn brown.
  4. Wash and peel the bell peppers and onions. Cut into fine cubes.
  5. Add vegetables to meat. Stir. Simmer for a couple of minutes.
  6. Pour the mash into the cauldron. Instead of this legume, it is permissible to take regular beans. But it also needs to be pre-soaked. If you want to cook the dish quickly, use canned beans.
  7. Pour in 1.5 liters of hot water. Cook over low heat.
  8. Taste it. When the mung bean grains become soft, add rice to the cauldron. Stir. Cook for another 15 minutes.
  9. Peel the garlic. Slice the teeth a little. Sprinkle with ground coriander. Chop the mixture to mix the ingredients.
  10. Add garlic and black peppercorns to the soup. Season with salt. You can add whole chili peppers if desired.
  11. Boil for a couple more minutes. Turn off the heat and close the cauldron with a lid. After 15 minutes, the stew will infuse well and become even tastier. Serve this dish with fresh parsley. Chop it into smaller pieces first. Place a thin slice of lemon on each plate.
Mung bean soup with chicken

Chicken mung bean soup is another version of the traditional “Mashkhurda”. Uzbek soup cooks much faster with chicken than with lamb or beef. But for the recipe, use chicken thighs or drumsticks. The flesh on them is more tender and juicier than on the bird's breast. And the broth will be more flavorful.

Ingredients:

  • chicken thigh – 2-3 pcs.;
  • sunflower oil – 1 tbsp. l.;
  • bell pepper – 1 pc.;
  • onion – 1 pc.;
  • carrots – 0.5 pcs.;
  • adjika – 0.5 tbsp. l.;
  • mash – 0.5 tbsp.;
  • rice - 3-4 tbsp. l.;
  • potatoes – 200 g;
  • coriander seeds – 0.5 tsp;
  • salt - to taste;
  • fresh herbs - for serving.

Preparation:

  1. Prepare the mash. Soak it in water for two hours.
  2. Tackle your vegetables. Clean and rinse. Cut the onion, carrots and pepper into strips. Potatoes - not in large cubes; for now, cover them in a bowl with cold water.
  3. Trim the flesh from the chicken thighs. Wash it and cut it into strips.
  4. Fry in sunflower oil until golden brown. Make the fire strong for this.
  5. Transfer the chicken to the pan. Pour some hot water - about a glass. Start cooking over moderate heat.
  6. And sauté onions, carrots and peppers in a frying pan. Then add them to the pan as well. If you have melted fat tail fat on hand, be sure to use it for frying instead of regular vegetable oil.
  7. Add adjika. Take homemade or store bought. Add more hot boiled water - 1.5-2 liters.
  8. Add masha. Stir. Cook for about a quarter of an hour. Watch the consistency of the soup. If desired, add a little more hot water or broth. But traditional Uzbek stew should be thick.
  9. Add potatoes.
  10. Crush the coriander and salt a little in a mortar. Season the soup with this mixture.
  11. Add washed rice. Cook until the mung bean and rice are soft - this is about 15-17 minutes.
  12. Garnish the finished chicken soup with mung bean with fresh spicy herbs. For example, feathers of green onions or young garlic. Be sure to serve the soup with Uzbek flatbread made from wheat flour or regular bread. Bon appetit!

Mung beans, or mung beans, are a very healthy food, rich in protein and containing antioxidants. I used to use mung bean only for sprouting (and I advise you - its sprouts are tender and tasty, my children often “grazed” near a plate of sprouted mung bean, and there is no need to say how useful it is during the period of spring vitamin deficiency), but today I decided to make soup . And I didn’t regret it - mung bean soup turns out to be a little similar in taste to pea soup, but even tastier!

Ingredients

  • 1.5 liters of water
  • beef soup set (I have a sugar bone and some meat)
  • a little more than half a glass of raw mung bean
  • 3 potatoes
  • 1-2 carrots
  • 1-2 onions
  • 3-4 cloves of garlic
  • 2 tsp. tomato paste
  • 20 g butter
  • a pinch of ground coriander
  • a pinch of turmeric
  • 1 bay leaf
  • 0.5 tsp. dried parsley
  • 1 tbsp. l. flour
  • a little vegetable oil for frying
  • salt and pepper to taste.

Cooking time: 2 hours

Number of servings: 8

Cuisine: Turkish.

Preparation

2. Trim as much meat as possible from beef bones. Pour cold water over the bones, add bay leaves and cook. I drain the first broth, pour water over the bones a second time, and only then add the bay leaf.

3. When the broth boils (or boils a second time if you also drain the first broth), add the washed mung bean. Cook for an hour and a half over low heat, covered.

4. Finely chop the cut meat.

5. Fry the meat in a small amount of vegetable oil.

6. Finely chop the onion.

7. Cut the carrots into small cubes.

8. Add carrots and onions to the meat, fry everything together. Finally add tomato paste, stir and remove from heat.

9. Cut the potatoes into cubes.

10. Remove the bones from the broth and replace them with potatoes and vegetable and meat dressing. Cook for another twenty minutes.

11. Melt butter in a frying pan, add a pinch of coriander and turmeric, and heat through. Add flour, stir well and lightly fry.

12. Salt and pepper the soup to taste. Add flour fried with spices and mix.

13. Finely chop the garlic. Add garlic and dried parsley to the soup, let it boil and remove from heat.

14. Serve mung bean soup hot. Bon appetit!