Rice soup with meatballs
Description
Perfect for lunch. Mazava is sometimes called "liquid plov" – suyuk osh – because the cooking process is very similar. For mazava, you first prepare zirvak by sautéing meat and vegetables, adding spices, then simmering until the meat becomes tender. Of course, this process doesn't like to be rushed. But if you're in a hurry, mazava can be made with meatballs. Use young, tender meat, and the cooking will go smoothly! For mazava, use only short-grain, starchy rice. You can use devzira if you have it and don't mind using it, or something simpler—but definitely not parboiled rice. Serve it hot in bowls and enjoy.
Instructions
- 1
Step 1
Cut up the meat, leaving some on the bones. Set aside the meat for mince, and fry the bones and fat (ideally, tail fat) in a cauldron or heavy-bottomed pot until nicely browned.
- 2
Step 2
Remove the cracklings, drain the excess fat, and add the onion cut into cubes. Fry until golden.
- 3
Step 3
Add the carrots, diced, and sauté until lightly browned. Add cumin and coarsely crushed coriander, and lightly toast the spices until fragrant.
- 4
Step 4
Add large cubes of potatoes and eggplants cut into cubes smaller than the potatoes to the cauldron.
- 5
Step 5
Sauté briefly and pour in puréed tomatoes. If desired, you can peel the tomatoes and cut them into cubes. But it's easier to grate ripe tomatoes on a grater, leaving the skins in your hands while only the juicy pulp goes into the soup. Add salt and coarsely chopped garlic. Simmer for about 20 minutes.
- 6
Step 6
Meanwhile, pass the meat through a meat grinder with a fine disc. Add onion and black pepper.
- 7
Step 7
Thoroughly mix the ground meat and, with wet hands, shape small meatballs the size of a large cherry.
- 8
Step 8
Pour a liter and a half of boiling water into the cauldron. Add rice thoroughly washed until the water runs clear. I use Samarkand rice, or less frequently devzira. You can also cook mastava with regular short-grain rice. Mastava is a thick soup, but keep in mind that the rice will expand further during the resting period.
- 9
Step 9
Simmer the rice for about 20 minutes, until it starts to soften, then add the meatballs to the soup. Let them cook for about 7 minutes. Season the soup with freshly ground black pepper, add zambyl (savory), and powdered hot red pepper. Those who like it spicy can also add a whole dried hot chili pepper. I always add a bit of freshly crushed coriander—I love its aroma in this soup. Cover the soup with a lid and let it steep for 15 minutes.
- 10
Step 10
Serve the soup hot, poured into deep bowls - kasa, generously sprinkled with fresh herbs - parsley, cilantro, and reykhon (purple basil). Serve mastava with flatbreads and green onions. Yokimli ishtixa!