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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 7.9 g
  • Cholesterol: 18.3 mg
  • Sodium: 375.4 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 10.7 g
  • Protein: 8.9 g

View full nutritional breakdown of Vegetarian Uzbek Mung Bean Soup (Mashkitchiri) calories by ingredient
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Vegetarian Uzbek Mung Bean Soup (Mashkitchiri)

Submitted by: MICHELLE_391

Introduction

YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins! YUM! This is slightly spicy, and very nutritious. Warning though - it only has about 8 g protein, but check out all the vitamins!
Number of Servings: 5

Ingredients

    1/2 cup mung beans
    1 big onion, chopped
    3 cloves of garlic
    4 medium size carrots, cut in rounds
    6 red potatoes, coarsely diced
    1/2 tbsp tomato paste
    1 can of diced tomato or 2-3 diced fresh tomatoes
    3 tbsp butter
    1 tsp paprika
    1/2 tbsp cilantro
    1 tsp pepper flakes
    1/2 tsp cumin
    1/2 tsp black pepper
    salt (to taste)
    2-3 cups of water (if you want the stew to be very thick, use two.)


Tips

This is traditionally served with sour cream. I did not add this in the recipe, and as I've never tried it this way, I can't tell you what kind of difference it makes.

This is really great with dark, heavy rye bread


Directions

-Heat butter in a big pot and add onions, garlic cloves. Cook for 5 minutes or until onions are transparent. (DON'T BROWN THE ONIONS)

-Add carrots + potatoes and stir for 5 minutes. Add the tomato paste and stir for another 5 minutes

-Add paprika, cumin, pepper flakes, cilantro, black pepper, salt, and diced tomatoes. Stir for a minute or two.

-Stir in mung beans and water. First bring to a boil, then cover and simmer on low heat for 40 minutes to an hour, until the beans are soft and cooked.

Serving Size: Makes about 5 9-oz servings

Number of Servings: 5

Recipe submitted by SparkPeople user MICHELLE_391.






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