Mung bean soup with cauliflower. Mashkhurda (meat soup with mung bean and rice) Recipe for green mung bean soup

25.08.202327.05.2017

Mung bean is one of the most popular legumes. Very tasty and healthy dishes are prepared from it. In the national cuisines of many Eastern countries you can find a recipe for mung bean soup. As an example, it is worth considering several of the most interesting options.

Soup with meat

The Arabs have a very simple recipe for mung bean soup. Preparing such a dish at home is not difficult. To do this, you will first need to collect all the necessary ingredients: 1.6 liters of boiled water, 200 grams of minced meat, 1 onion, 2 pinches of turmeric and ground cumin, carrots, 120 grams of mung bean, 2 cloves of garlic, 30 grams of tomato paste, a pinch of salt, 35 grams of vegetable oil and 4 sprigs of fresh parsley.

As usual, it all starts with preparing the products:

Onions and carrots should be peeled and cut into cubes, and garlic can simply be chopped randomly.
Rinse the beans, add water and leave them in this position for 1 hour.
In a saucepan, first lightly fry the onion and then add the garlic to it.
Add the carrots and continue the process until they are soft enough.
Pour in the mung bean and add the minced meat to the frying.
Add tomato paste and mix well.
Fill the contents of the pan with water and cook for at least 30 minutes. This time will be enough for the beans. Add salt and all available spices along the way.
Let the finished dish sit for 10 minutes.

After this, the rich and very satisfying soup can be poured into plates and served, garnished with herbs.

Cream soup with mushrooms

There is an even more original recipe for mung bean soup. The dish can be made as a puree with the addition of mushrooms. For this option you will need: 300 grams of fresh champignons, a glass of mung beans, one and a half liters of water (or broth), 1 potato, 50 grams of butter, onion, salt, a bunch of dill, 35 grams of olive oil, 1 pinch each of paprika and ground chili pepper.

The preparation of the dish is extremely simple. This recipe for mung bean soup is as follows:

Rinse the mung bean, and then pour it into boiling water (or broth) and steam for about half an hour.
Heat the butter in a frying pan and add 17 grams of olive oil to it. Sauté onions in this mixture.
Add champignons cut into thin slices and let them fry for 5 minutes.
Add peeled and diced potatoes to the boiling beans.
After 10 minutes, add the fried mushrooms and onions.
Add salt and necessary spices. In this composition, the dish should simmer for another 5 minutes.
Remove the pan from the heat and puree its contents using an immersion blender.

Before serving, such a soup in a plate can be garnished with chopped dill and lightly sprinkled with olive oil.

"Magic beans

Before you start cooking, you need to understand and find out what mung bean is. After all, there are real legends about its beneficial properties. Mung bean is a herbaceous annual plant of the legume family. After its ripening, fruits are formed, enclosed in thin long pods. Otherwise they are also called mung beans.

This term, taken from the Hindu language Hindi, explains the origin of this culture. Mung bean is used in cooking in many eastern countries (India, Japan, Southeast Asia, Uzbekistan, Tajikistan and Turkmenistan). It is used in food in different ways:

eaten whole;
germinate;
peel;
extract starch and make noodles from it;
used as an additive to soups and other hot dishes.

Scientists say that mung bean is a very healthy product. In addition to being high in protein, it has a surprisingly low glycemic index. Therefore, nutritionists advise eating it for those who suffer from diabetes. In addition, the structure of these beans contains a lot of dietary fiber, which helps normalize digestion. Even the ancient Chinese valued mung bean for its unique detoxifying properties. And modern scientists have discovered that these fruits also help fight the development of cancer.

"Mashkhurda"

Uzbeks prepare very tasty mung bean soup. The recipe is vegetarian, but even those who have never given up meat will like it. To prepare such a soup, you will need a cauldron, as well as the following required components: 2 liters of broth (or regular boiling water), 3 potatoes, an onion, half a glass of mung bean and unpolished rice, carrots, 30 grams of sweet pepper, 10 grams of tomato paste, salt, 50 gram of zucchini (or squash), clove of garlic, 50 grams of vegetable oil, 1 pinch of ground spices (coriander, paprika, pepper) and fresh herbs.

Method for preparing soup:

Wash the vegetables, peel if necessary, and then carefully cut into cubes.
Pour cold water over the mung bean for 30 minutes.
Heat the oil in a cauldron and fry the onion a little.
Add pepper and carrots and continue the process for another 6 minutes.
Add the chopped potatoes, and after 5 minutes add the squash and mix well.
Immediately add spices and add tomato paste.
After 5-6 minutes, fill the contents of the cauldron with vegetable broth. If you don’t have it, then regular boiling water will do.
Place washed rice and swollen mung bean into the boiling mixture.
The soup should cook in this composition for about 20 minutes. Shortly before finishing, add salt and then add some chopped herbs and chopped garlic.

The result is a fragrant and very tasty Uzbek mashkhurda. It’s simply impossible to refuse such a rich and satisfying soup.

Mung bean is a versatile ingredient in many dishes, one of which is mung bean soup or moong dal. Meat, potatoes, vegetables, legumes and grains are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Let's look at the most popular recipe, from which you will learn how to prepare it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g mung beans (mung beans);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can use white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml vegetable oil;
50 g sour cream;
salt - to taste.

Mung bean is popular in Asian countries

Most of the recipes are vegetarian soup. Many are sure that he is the right one. In addition to the listed ingredients, a mung bean soup recipe may include tomatoes, celery, beans, and cereals (rice, buckwheat). It is believed that mung beans are an excellent alternative to meat due to their satiety, rich aroma and rich taste. But some are sure that the “correct” dish is prepared in meat broth - chicken or beef. In this case, it turns out to be more satisfying and nutritious. True, the calorie content will be much higher.

India is considered the birthplace of mung bean. Today it is cultivated in many other Asian and even some European countries. The word “mash” came to us from Central Asian countries. For example, in Uzbekistan such a dish is traditionally prepared with the addition of rice, and the Uzbek mung bean soup is called “mashkhurda”. In East Asian countries, mung beans are called mung beans, and the soup made from them is called mung dal tarkari.

Soup with mung beans will not only diversify the Lenten table, but will also bring significant benefits. For example, the Chinese cook bean soup to treat various inflammations and poisonings. Indeed, this product normalizes digestion and helps cleanse the body. This is largely due to the coarse fiber found in beans and vegetables.

Mung bean is famous for its rich vitamin and mineral composition. These are vitamins B, K, E, A, C, as well as iron, potassium, phosphorus, magnesium. In addition, soup with the addition of Uzbek mung bean is a source of protein, which is responsible for the beauty and elasticity of the skin and maintaining muscle tone. Despite the fact that mung bean contains a fairly high number of calories (347 kcal per 100 g), it is considered a dietary product due to its low fat content.

Step-by-step preparation of the dish

The beans must be sorted and then washed. There are also processed beans on sale that do not need to be sorted. Vegetarian mung bean soup can also be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain maximum beneficial properties.
To make the soup cook faster, the mung beans should be pre-soaked in clean cold water for several hours, or better yet, overnight.
Bring the water to a boil, add beans and bay leaves, and leave to simmer over medium heat.
At this time, you need to prepare the vegetables. Potatoes are cut into medium cubes, carrots are grated on a coarse grater or cut into thin slices.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in mung bean soup is half cooked, add potatoes to the water, and after 5-10 minutes - cabbage.
You need to take a frying pan, heat the oil and fry the cumin in it for no more than 30 seconds. After this, add carrots to the pan and fry until they are ready.
When the contents of the pan are ready, add carrots to it.
The soup is salted and left to simmer over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and the soup will be spoiled.
At the end, add the remaining spices and herbs. To make soup with chicken and mung bean acquire oriental notes, you can add coriander or turmeric. But the main thing is not to overdo it, otherwise the spices will interrupt the taste and aroma of the other ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be added not during the cooking process, but to each individual separately already at the stage of serving the dish.

Mung bean puree soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pan are pureed with a blender.

The soup is served in a common tureen or in personal deep plates. Mung bean soup with meat or vegetables is quite bright in itself, so it does not require additional decoration. But if you wish, you can add sprigs of fresh parsley. The dish is eaten with bread or crackers added directly to it.

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!

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.

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.

Preparation

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.

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:

First of all, rinse and soak the mung beans in water. The grains should swell a little.
Rinse the lamb. Cut off all films. Cut the piece into smaller pieces.
Heat sunflower oil in a frying pan. Place all the meat in one layer. Fry until golden brown over high heat.
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.
Peel and rinse potato tubers. Slice. Leave in cold water for now.
Peel and rinse vegetables - onions, garlic, carrots, peppers. Cut everything into cubes.
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.
First add potatoes to the broth with the meat. Boil it.
Put in the sauté. Now add the mung beans.
After 10 minutes, add the washed rice.
Cook the soup until the beans and rice are soft. Then season with cumin and salt.
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:

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.
Rinse the beef. Cut into pieces.
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.
Wash and peel the bell peppers and onions. Cut into fine cubes.
Add vegetables to meat. Stir. Simmer for a couple of minutes.
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.
Pour in 1.5 liters of hot water. Cook over low heat.
Taste it. When the mung bean grains become soft, add rice to the cauldron. Stir. Cook for another 15 minutes.
Peel the garlic. Slice the teeth a little. Sprinkle with ground coriander. Chop the mixture to mix the ingredients.
Add garlic and black peppercorns to the soup. Season with salt. You can add whole chili peppers if desired.
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:

Prepare the mash. Soak it in water for two hours.
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.
Trim the flesh from the chicken thighs. Wash it and cut it into strips.
Fry in sunflower oil until golden brown. Make the fire strong for this.
Transfer the chicken to the pan. Pour some hot water - about a glass. Start cooking over moderate heat.
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.
Add adjika. Take homemade or store bought. Add more hot boiled water - 1.5-2 liters.
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.
Add potatoes.
Crush the coriander and salt a little in a mortar. Season the soup with this mixture.
Add washed rice. Cook until the mung beans and rice are soft - about 15-17 minutes more.
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!

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Cut the meat into small pieces. I prefer to salt and pepper the meat right away, because... It absorbs the aromas of spices and salt during cooking. Try it and I think you will like this option. I fry the meat in a cauldron over medium heat with the addition of vegetable oil, with the lid closed. At the beginning, liquid (juice) is formed there, as a result of which the meat is first stewed, and then, when the juice evaporates, it will fry!!!

In full screen

If you cook in a cauldron, then when the mung bean is almost ready and the vegetables are stewed, pour the mung bean into the cauldron and continue to prepare our soup, but if there is no cauldron, we use a stewpan. Well, if that’s not there, it’s okay. fry the meat in a frying pan, if there is room, add vegetables and continue in the same order, if the frying pan is small, then after the meat is fried, put it in a pan with mung bean, let it cook with it, and in the frying pan we continue to fry the vegetables one by one and also send to the pan.