Uzbek Mung Bean Soup: A Hearty, Flavorful Delight

Thick, rich, so tasty, you can’t stop eating! Hearty and aromatic, Uzbek mung bean soup is perfect for lunch. After eating this soup, you will not feel hungry for a long time. Few will remain indifferent!
cook time: 1h 25 min
Nora Vaughn
Uzbek Mung Bean Soup: A Hearty, Flavorful Delight

Nutrition Facts (per serving)

56
Calories
2g
Fat
5g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground coriander 1 tsp
Ground hot pepper to taste
Water 2 l
Potato 2 pc
Tomato paste 1 tsp
Beef 400 g
Carrot 1 pc
Bulb onions (All vegetables are medium size) 1 pc
Paprika 1 tsp
bell pepper 0.5 pc
Greenery (To submit) to taste
Sunflower oil 2 tbsp
Round rice 2 tbsp
Mung bean 100 g

Recipe instructions

Step 1

Step 1
How to cook mung bean soup in Uzbek? Prepare the necessary ingredients. First of all, rinse the mung beans under the tap and fill with cold water. This way it will cook faster. Leave it like this until you need to add it to the soup.

Step 2

Step 2
For mung bean soup, use beef or lamb, or on the bone if you like that kind of meat. Rinse the selected piece of meat under running water and cut into small portions. Fry the meat until golden brown in sunflower oil. Next, I transferred the meat to a separate bowl and washed the pan.

Step 3

Step 3
In a frying pan, fry the onion, cut into half rings, and carrots into strips until soft. You can fry vegetables directly with meat. But I prefer to do this separately, because the beef will be able to cook longer in the future (and, accordingly, become softer), and we will add the dressing to the broth later, which will allow it to remain uncooked.

Step 4

Step 4
Wash the bell pepper, remove its seeds and stem and cut into medium cubes. Add pepper to the roast.

Step 5

Step 5
Peel the garlic and finely chop it with a knife. Add garlic, tomato paste and spices to the frying: dried coriander and paprika. Stir and heat the dressing for a couple of minutes, then remove it from the heat and set aside for a while.

Step 6

Step 6
Pour water into a saucepan and bring it to a boil over medium heat. While the water is boiling, peel and cut the potatoes into medium cubes. Place the fried meat into boiling water. Do not add salt to the water yet.

Step 7

Step 7
Next add the chopped potatoes. Reduce heat to low and, maintaining a simmer, cook for about 20 minutes. I like the potatoes in the soup to be boiled, so I cooked them even longer.

Step 8

Step 8
After 20 minutes, add the roast to the soup.

Step 9

Step 9
Drain the mung beans in a colander and transfer to a saucepan. Cook until the mung bean grains begin to burst.

Step 10

Step 10
Cooking time for mung bean may vary significantly. It took me about 25 minutes. Taste the grain, if its shell is soft enough for you, proceed to the next step.

Step 11

Step 11
Add the rice, washed until clear, to the pan. Simmer until the rice is tender, about 10 minutes longer. Then add salt and pepper to the soup to taste. Uzbek mung bean soup is ready. Bon appetit!

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