Mastava – Uzbek soup

Mastava - Uzbek Soup

Mastava - Uzbek Soup

After our last visit to Chaihana, I’ve been wanting to make this recipe and I was lucky enough to have a recipe handy.  As a matter of fact, I actually have two.  One is from Lynn Visson’s book and one is from a Russian-published book.  This attempt is from the Russian-published version and I don’t know how authentic it is.  Anyone with such knowledge, please let me know if this is even remotely authentic.

Russian Recipe Book

Best Recipes of the Uzbek Kitchen

Russian Mastava Recipe

Russian Mastava Recipe

That’s the book and the page with the recipe. If you can read Russian, please take a close look at it. For those who don’t read Russian, here’s the rundown of issues with this recipe:
1. It’s not clear enough in directions; it refers to “spices” but doesn’t define what it means. Is it like mirepoix, is it something else? I interpreted that as “use whatever you want” and I used freshly ground back pepper and cumin.
2. It doesn’t specify all the quantities (how much water do I need?)
3. It doesn’t specify how long to cook it for, it just says “until done”. Is that 5 minutes or 50? How do I know? I’ve never made this before.

But I just happened to have two carrots and 3 potatoes, the exact quantities the recipe is calling for. I love it when a plan comes together.
And since you already know I’m not good with directions, you should also know I’m really not good with metric values. I know, I could look it up. But I was lazy and didn’t. So here’s what I used.


Mastava ingredients

1 lb of lamb diced in bite-sized pieces (had it in the freezer since last summer, figured I should use it)
2 medium-large carrots, cut up in bite-sized quarter-moons (the recipe says to cube it, but I’m just not into all that chopping at 8PM)
3 small-medium potatoes (cut the same size as the carrots)
1 large onion, diced
1.5 cups of washed rice (the recipe calls for 300 grams and I don’t have a scale; but 1.5 cups was waaay too much, made it more like a stew; I think 3/4 cups would be better)
6-9 cups of water (I lost track after 6, but I think I used close to 8 or so; the recipe has no quantity specified for water)
1 can of tomatoes (the recipe actually calls for 3 tomatoes, but I didn’t have any and improvised; this gave the soup a much darker and redder look than is typical, I think)
olive oil (the recipe calls for fat, but I assume it’s calling for lamb fat and I didn’t have any, so olive oil it is)
spices: salt, black pepper, coriander, cumin (to taste)
cilantro and scallions (to garnish, optional)

* A note about washing/rinsing rice. I don’t know for sure, but I think it removes some of the starch and quickens cooking time. It somehow makes a difference.

Season throughout the cooking process
1. Brown the meat.
2. Add onions and let cook with the meat for a few minutes.
3. Add tomatoes and cook for a few minutes.
4. Add carrots and potatoes and cook for a few minutes (5-10 minutes)
5. Add water (depending on how much you use, but start with 5 cups) and let boil for about 20 minutes.
6. Add rice and cook “until done”; if you rinse the rice, it’s about 10-13 minutes (probably less if you use less rice)

Mastava lamb

Brown lamb

Added tomatoes

Added tomatoes

Added carrots and potatoes mastava

Added carrots and potatoes

Added rice to mastava

Added rice

finished mastava



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