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Uzbek Soup Recipe

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Uzbek Soup Recipe
SERVES HOW MANY
for 6 people
PREPARATION TIME
20 minutes
COOKING TIME
40 minutes

Uzbek soups generally contain meat and plenty of vegetables, which means they are a complete source of nutrients. These soups, in which legumes are often used, are actually filling enough to replace a meal. The mung beans in the Uzbek soup recipe may not be in the kitchen of most of us. But now you can easily find it in big supermarkets. Since the mung beans sold in Turkey have a harder texture than the mung beans sold in Uzbekistan, it is beneficial to keep the boiling time a little longer. To save time, cooking mung beans in a pressure cooker will also make your job easier.

Let the ingredients be prepared, let this delicious Uzbek soup take its place on the table, enjoy your meal.

 
Ingredients for Uzbek Soup Recipe
  • 500 grams of beef cubed meat (coarsely chopped)
  • 2 onions (chopped )
  • 2 tablespoons of oil
  • 2 tomatoes (grated )
  • 1 teaspoon tomato paste
  • 1 glass of wheat (boiled)
  • 1/2 cup chickpeas (boiled)
  • 1 cup mung beans (boiled)
  • 2 medium sized potatoes (diced)
  • 2 carrots (chopped on the side )
  • 2 liters of water
  • 2 teaspoons of salt (can be reduced or increased)
  • 1 teaspoon black pepper

For the above:

  • 1/4 bunch chopped parsley

How to Make Uzbek Soup Recipe?

  • Fry the onion with oil in a deep pot until it turns pink.
  • When the onions turn pink, add the meat and fry until they release their water and shrink again.
  • Add the tomato paste and tomato paste, stir and bring to the boiling point.
  • Add potatoes and carrots and boil for a while.
  • Add wheat, chickpeas and mung beans to the boiling soup, cook over medium heat for 20 minutes and reduce the heat.
  • After cooking on low for 5 minutes, add chopped parsley and serve.