Mastoba (Мастоба) — Tajik Rice and Beef Soup

• 500 gboneless beef chuck (Trim excess surface fat and cut into 1.5 cm cubes.)
• 30 mlsunflower oil
• 1large onion (Approximately 200 g peeled; finely dice.)
• 2carrots (Approximately 180 g total after trimming; cut into 1 cm dice.)
• 1green bell pepper (Approximately 120 g after removing the stem and seeds; dice.)
• 2ripe tomatoes (Approximately 300 g total; finely chop.)
• 2 clovegarlic (Finely chop.)
• 1 tspcumin seeds (Lightly crush.)
• 0.5 tspground black pepper
• 8 gfine salt
• 1800 mlwater
• 2medium potatoes (Approximately 300 g peeled; cut into 1.5 cm cubes.)
• 120 gwhite medium-grain rice (Uncooked weight.)
• 240 gplain unsalted chakka (Strained cultured yogurt; nutrition assumes approximately 5% fat.)
• 12 sprigfresh cilantro (Approximately 12 g; finely chop the leaves and tender stems.)

Instructions

1. 1

   Rinse the rice in a fine-mesh sieve under cold running water for 30 seconds, then drain. Pat the beef dry and prepare the vegetables to the sizes specified so they cook evenly.

2. 2

   Heat the sunflower oil in a heavy 4-liter pot over medium-high heat. Brown the beef in two batches for approximately 8 minutes total, transferring the first batch to a plate while the second cooks.

3. 3

   Return all the beef and its juices to the pot, then add the onion, carrots, and green pepper. Cook over medium heat for 7 minutes, stirring frequently, until the onion softens and the vegetables begin to color.

4. 4

   Add the tomatoes, garlic, cumin, black pepper, and salt. Cook for 5 minutes, stirring and scraping the base of the pot, until the tomatoes soften and release their juices.

5. 5

   Pour in the 1800 ml water and bring to a boil, allowing approximately 5 minutes. Reduce the heat, partially cover, and simmer gently for 30 minutes, or until the beef is nearly tender; tougher beef may require an additional 15–20 minutes before the next step.

6. 6

   Add the potatoes and drained rice, then return the soup to a gentle simmer. Cook partially covered for 20 minutes, stirring every 5 minutes to prevent the rice from catching, until the potatoes are tender and the rice is soft but still recognizable.

7. 7

   Remove the pot from the heat and let the soup stand for 5 minutes; it should remain spoonable, with broth surrounding the rice and vegetables. Stir the chakka in a separate bowl until smooth, keeping it out of the boiling soup to prevent curdling.

8. 8

   Divide the soup evenly among six bowls and top each with 40 g chakka. Divide the chopped cilantro equally among the bowls and serve immediately, allowing each diner to stir the cultured yogurt into the broth.