MANTY SOUP FROM KAZAKHSTAN AND UZBEKISTAN

Manty Soup from Kazakhstan and Uzbekistan image

Provided by Boonlong

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

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

Steps:

Make manty as in the "Manty" recipe, but make them half the size, and do not cook them.
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.
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.

Nutrition Facts : Calories 1014.4, Fat 57, SaturatedFat 16.7, Cholesterol 90.9, Sodium 814.6, Carbohydrate 92.5, Fiber 7.8, Sugar 13.1, Protein 33