A recipe for mash soup for every taste

Mash is one of the most popular legumes. Very tasty and healthy dishes are prepared from it. In the national cuisines of many countries of the East, you can find the recipe for mash soup. For example, consider some of the most interesting options.

Meat soup

Arabs have a very simple recipe for mash soup. Preparing such a dish at home is not difficult. To do this, you 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 zira, 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 the preparation of products:

1. Onions and carrots should be peeled and diced, and garlic can simply be chopped at random.
2. Rinse beans, pour water and leave them in this position for 1 hour.
3. In a saucepan, first lightly fry the onions, and then add the garlic to it.
4. Introduce the carrots and continue the process until it is soft enough.
5. Pour mash and add minced meat to the roasting.
6. Put the tomato paste and mix well.
7. Pour the contents of the pan with water and cook for at least 30 minutes. This time for beans will be enough. Add salt and all available spices along the way.
8. Let the finished dish brew for 10 minutes.

After that, a rich and very satisfying soup can be poured on plates and served, decorated with greens.

Mushroom Soup

There is an even more original recipe for mash soup. The dish can be made in the form of mashed potatoes with the addition of mushrooms. For this option you will need: 300 grams of fresh champignons, a glass of mash, 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 of paprika and ground chili.

Preparing the dish is extremely simple. This recipe for mash soup is as follows:

1. Rinse the mash, and then pour it into boiling water (or broth) and steam for about half an hour.
2. Heat the cream in a pan and add 17 grams of olive oil to it. In this mixture, spasser the onion.
3. Add champignons, sliced ​​into thin slices, and let them fry for 5 minutes.
4. In boiling beans, add peeled and diced potatoes.
5. After 10 minutes, add the fried mushrooms with onions.
6. Salt and put the necessary spices. In this composition, the dish should boil for another 5 minutes.
7. Remove the pan from the heat and turn its contents with a mashed blender.

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

"Magic beans

Before you start cooking, you need to figure out and find out what mash. Indeed, about its useful properties are true legends. Mash is a grassy annual plant in 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 Hindi language of the Indians, explains the origin of this culture. Mash is used in the culinary of many eastern countries (India, Japan, Southeast Asia, Uzbekistan, Tajikistan and Turkmenistan). It is used in food in different ways:

• eat whole;
• germinate;
• shelled;
• secrete 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 a large amount of protein, it has a surprisingly low glycemic index. Therefore, nutritionists are advised to eat it for those who suffer from diabetes. In addition, in the structure of these beans there are a lot of dietary fiber, which helps to normalize digestion. Even the ancient Chinese appreciated mung bean for its unique detoxifying properties. And modern scientists have found that these fruits also help fight cancer.

Mashhurda

Uzbeks cook delicious mash 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 obligatory components: 2 liters of broth (or ordinary boiling water), 3 potatoes, onion, half a glass of mung bean and unpolished rice, carrots, 30 grams of sweet pepper, 10 grams of tomato paste, salt, 50 grams of zucchini (or squash), a clove of garlic, 50 grams of vegetable oil, 1 pinch of ground spices (coriander, paprika, pepper) and fresh herbs.

Soup cooking method:

1. Wash vegetables, peel if necessary, and then gently cut into cubes.
2. Mash pour cold water for 30 minutes.
3. In a cauldron, warm the oil and fry the onion in it a little.
4. Add pepper with carrots and continue the process for another 6 minutes.
5. Add chopped potatoes, and after 5 minutes put squash and mix well.
6. Then add spices and put tomato paste.
7. After 5-6 minutes, pour the contents of the cauldron with vegetable broth. If it is not, then ordinary boiling water will do.
8. Put washed rice and swollen mash in a boiling mass.
9. In this composition, the soup should cook for about 20 minutes. Shortly before the end, it should be salted, and then add a little chopped greens and chopped garlic.

It turns out a fragrant and very tasty Uzbek mashhurda. It is simply impossible to refuse such a rich and satisfying soup.