Uzbek Mastava Beef Rice Soup

Ingredients

• 12 oz beef chuck, cut into small cubes
• 3/4 cup rice
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 2 carrots, diced
• 12 oz potatoes, cubed
• 3 ripe tomatoes, diced, plus 1 tbsp tomato paste
• 5 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 6 cups beef broth or water
• 1/2 cup plain yogurt, to serve
• 1/4 cup chopped dill or cilantro
• Salt and black pepper

Steps

1. Pat the beef cubes completely dry and season them. Heat the oil in a heavy pot over high heat and brown them in two batches for 4 to 5 minutes each.
2. Do not crowd the pot. Beef packed in releases water, drops the temperature, and greys instead of browning, which costs the soup its depth.
3. Return all the beef with the onion and carrot and cook for 8 minutes, scraping the browned residue off the base.
4. Add the garlic, cumin, and coriander for 30 seconds, then the tomato paste for 2 minutes, until it darkens.
5. Add the diced tomatoes and cook for 5 minutes, then pour in the broth and bring to a simmer. Skim off any foam.
6. Cover and simmer gently for 45 minutes, until the beef is completely tender.
7. Rinse the rice until the water runs clear, then add it with the potatoes and simmer, uncovered, for 20 minutes more, until both are soft and the soup has thickened.
8. Season generously, then serve with a spoonful of yogurt stirred into each bowl and plenty of dill.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.