Manty Soup from Kazakhstan and Uzbekistan |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a soup version of Manty. Ingredients:
1 lb ground lamb or 1 lb beef |
4 large onions |
1/2 cup vegetable oil |
salt |
pepper |
1/3 cup water |
2 -3 laurel leaves |
3 -5 peppercorns |
1 teaspoon mixed spice, for kazkah and uzbek recipes from recipe of the same name |
1/2 lb flour |
1 teaspoon salt |
1 cup water |
1/2 cup black-eyed peas |
water |
salt or pepper |
1/3 cup rice |
1 potato, cubed |
1 large onion |
1 large chopped tomato |
1 tablespoon tomato paste |
dill |
1 cup yogurt |
Directions:
1. Make manty as in the Manty recipe, but make them half the size, and do not cook them.
2. Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
3. Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
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