First, I wanted to write in the title Mastava (Mastaba) in Uzbek... But in the original mastava (Mastaba) is prepared with lamb meat, lamb chops... I replace them with pork ribs. And, so that then no comment was angry recriminations, simply pointed out that this rich soup! In fact, everything else exactly how to prepare mastava (Mastaba) !!!
These are the pork ribs I've used! It is left over from cutting pork steak, the flesh left to cook kebabs... And, this is not a bone, they still remain very many, many pulp!!! There were 600 g of pork ribs with meat.
Cooking a dish best of all in a cauldron (or pan with a thick bottom)... Must first pour into approximately cauldron 30-50 ml of oil, Heat it, and then lay out the ribs prepared with meat. And, to fry until the meat is tender and golden. I'm doing all this to simmer, that is, in my going on this... slow languor... Leaves me to it, well,... Approximately 30 minutes...
Half an hour later lays in kettle sliced cubes medium peeled potatoes (
6-7 medium potatoes), And pour a little broth or boiling water, with the addition of salt (Liquid should cover the full meaty bones), and continue to simmer.Meanwhile, clean the 2 medium onions, 2 small carrots, 2 peppersAnd arbitrarily cut them, not too finely. And then, on the fry pan, with the addition of a small amount of vegetable oil, Until tender.
When the vegetables are soft, add the sliced large tomato, put 1 tbsp. l. tomato paste (You can not add or replace sauce, ketchup), and add the most various spicesOn your taste, and some salt...
While fried vegetables, add into the cauldron 1 cup of cooked rice (Or 1/2 of uncooked rice).
After 10 minutes, laying out fried vegetables, and squeezing through chesnokodavku 4-5 small cloves of garlic, Simmer for another 5 minutes and turn off.
That's all... Incredibly delicious nourishing soup is ready, before serving sprinkle with fresh herbs!
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