Mashkhurda: Thick Uzbek Mung Bean and Rice Soup
A thick, hearty soup of mung beans, rice and beef. An autumn and winter staple that is rich in protein and fibre.
Mashkhurda is one of the most filling soups of autumn and winter. Mung beans and rice make it so thick that a single bowl is a complete lunch, and mung beans are packed with plant protein and fibre.
What are mung beans?
They are small green pulses that cook faster than chickpeas or kidney beans and need no soaking. As they cook, the skins split and give the soup a soft, almost creamy texture.
Tips for success
- Cook the beans separately so they soften evenly.
- Add the rice last and stir often so it does not catch.
- Salt only after the beans are cooked; salted water keeps them hard.
Nutrition
Per serving (≈ 450 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Simmer the mung beans
Pick over and rinse the mung beans. Simmer them in 1.5 litres of water for 25–30 minutes, until the skins begin to split. Soaking is optional, though older beans take longer.
Make the base
In a separate kazan, heat the oil and brown the beef. Add the onion, carrots and tomatoes and fry for 8–10 minutes until soft.
Combine
Pour the beans and their cooking liquid into the base and add another litre of boiling water. Add the diced potatoes, cumin and salt and simmer for 15 minutes.
Add the rice
Stir in the rinsed rice and simmer for 20 minutes, stirring often. Mashkhurda should be thick; when a spoon almost stands up in it, it is ready.
Serve with yoghurt
Turn off the heat and let it rest for ten minutes. Ladle into bowls, top with yoghurt and sprinkle with herbs.
Cook’s tips
- 1The soup thickens as it cools, so add water when reheating.
- 2Top with crispy fried onions for a festive touch.
- 3Like heat? Add a dried chilli to the base.
- 4To ensure the mung beans cook at the same rate as the rice, soak them in cold water for at least one hour before adding them to the pot.
Serving & storage: Ladle the hot soup into deep bowls and top each serving with a generous dollop of cold katyk or plain full-fat yoghurt to balance the savory broth. It keeps well in an airtight container in the refrigerator for up to three days, though the rice will absorb the liquid, requiring a splash of water during reheating on the stove.
A meat-free version
For a vegetarian or fasting-day version, leave out the meat and add a handful of diced pumpkin to the base. The flavour will still be rich.
The takeaway
Mashkhurda is made from inexpensive ingredients, yet it is filling and wholesome. Cook the beans separately, add the rice at the end and serve with yoghurt.
