Mung bean soup recipe for every taste. Mung soup How to cook mung bean soup

03.08.2023

Mash is a versatile ingredient for many dishes, one of which is mung dal or mung dal soup. Meat, potatoes, vegetables, legumes and cereals are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Consider the most popular recipe from which you will learn how to cook it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g of mung beans (masha);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can take white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml of vegetable oil;
50 g sour cream;
salt - to taste.

Most of the recipes are vegetarian soup. Many people believe that it is he who is correct. In addition to the listed ingredients, a mung bean soup recipe may include tomatoes, celery, beans, cereals (rice, buckwheat). Mung beans are considered to be an excellent alternative to meat due to their filling, rich aroma and rich taste. But some are sure that the “right” dish is cooked on meat broth - chicken or beef. In this case, it turns out to be more satisfying and nutritious. True, and the calorie content will be much higher.

India is considered the birthplace of masha. Today it is cultivated in many other Asian and even some European countries. The word "mash" came to us from the Central Asian states. For example, in Uzbekistan, such a dish is traditionally prepared with the addition of rice, and the Uzbek mung bean soup is called “mashkhurda”. In the countries of East Asia, mung beans are called mung beans, and the soup from them is mung dal tarkari.

Mung bean soup not only diversifies the lean table, but also brings significant benefits. For example, the Chinese cook bean stew to treat various inflammations and poisonings. Indeed, this product normalizes digestion and helps cleanse the body. This is largely due to the coarse fiber found in beans and vegetables.

Mash is famous for its rich vitamin and mineral composition. These are vitamins of group B, K, E, A, C, as well as iron, potassium, phosphorus, magnesium. In addition, Uzbek mung bean soup is a source of protein, which is responsible for the beauty and elasticity of the skin and maintaining muscle tone. Despite the fact that masha contains a fairly high number of calories (347 kcal per 100 g), it is considered a dietary product due to its low fat content.

Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain a maximum of useful properties.
In order for the soup to cook faster, the mung beans should be soaked in clean cold water for several hours, and preferably overnight.
Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed on a coarse grater or cut into thin slices.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
When the contents of the pan are ready, you need to add carrots to it.
The soup is salted and left to languish over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and spoil the soup.
At the end put the remaining spices, herbs. You can add coriander or turmeric to make the soup with chicken and mung bean oriental. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

Mung bean soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pot are pureed with a blender.

Soup is served in a common tureen or in personal deep bowls. Mung bean soup with meat or vegetables is quite bright in itself, so it does not require additional decoration. You can add sprigs of fresh parsley if you like. The dish is eaten with bread or crackers added directly to it.

Mash, that is, golden beans, mung beans, is the healthiest food that contains a lot of proteins and vitamins. This product came to us from India, but it is also cultivated in Iran, China, Burma, Japan, Vietnam and other countries.

How to make mung bean soup:

The base of the soup can be meat broth or water.
To cook mung bean soup faster, it is advised to soak the mung bean for 3-5 hours or, if possible, overnight.
Sprouted mung bean is also used for food. Sprouted mung bean soup cooks a little faster, sprouted beans boil faster.

This is a very hearty, tasty, tender soup with extraordinary oriental notes.

Ingredients:

Minced beef, 300 grams;
flour, 2-3 tbsp. spoons;
mung bean, 1 glass;
carrots, 2 pcs.;
butter, 50 grams;
onion, 1 head;
coriander (ground), 0.5 tsp;
turmeric.

Cooking:

Cut the onion into half rings, rub the carrots, preferably on a coarse grater. All fried in oil along with minced meat.
We shift the frying into a saucepan, pour boiled water. Then add the washed, cleaned of impurities mung bean. Cook over moderate heat until mash is soft.
Melt some butter in a frying pan. Fry flour until light brown.
After that, season the soup with fried hot flour, bring to full readiness. Sprinkle the finished dish with fresh herbs.

Our advice: salt the dish only when the bean grains are cooked and burst, then add spices: pepper, coriander, turmeric. If you add salt beforehand, the beans will harden and the soup will not turn out.

Mung bean tomato soup

Amazing aromatic soup

Ingredients:

Mung beans, 150 grams;
peeled tomatoes in their own juice, 800 grams;
bulb, 1 pc.;
carrots, 1 pc.;
garlic, 2 cloves;
dry white wine, 200 ml;
olive oil, 2-3 tbsp. spoons;
ground ginger, 1 teaspoon;
grated nutmeg and spices to taste.

Cooking:

Mash sort, rinse. Throw in boiling water and cook until tender, but do not add salt! Drain the water.
Finely chopped onion fried in oil. Then add grated carrots and simmer until half cooked.
Add wine. Simmer over low heat for 15 minutes.
Add tomatoes along with juice, bring to a boil, then remove from heat and grind with a blender.
Now add ready-made mung bean, chopped garlic and spices, salt to taste. Bring to a boil and cook for another 5 minutes. The treat is ready! Serve with greens and crackers.

Mung Dal Soup

This is a simple mung bean soup.

Ingredients:

Mash (mung-dal), 250 grams;
cinnamon, 1 stick;
vegetable oil, 2-3 tbsp. spoons;
turmeric (ground), 1 tbsp. spoon;
cumin, 1-1.5 tsp;
tomatoes, 3 pcs.;
onion, 1 head;
garlic, 2 cloves;
ginger (ground), 2 tbsp. spoons;
a few sprigs of fresh cilantro;
lemon;
bay leaf and spices to taste.

Cooking:

We throw bay leaves, cinnamon into cold water and put on fire.
We sort out the mung bean, pour it into a preheated dry frying pan, and fry until a soft brown color. Add to a saucepan with boiling water.
We cook the mung bean for about half an hour until it softens. Then add some oil and turmeric.
Then we send the peeled tomatoes, cut into slices and diced onion into the soup.
Cooking spices. A couple of pinches of cumin are lightly fried in a preheated frying pan so that an aroma appears, then we put finely chopped garlic, grated ginger root. Simmer for about 2 minutes, stirring occasionally.
When the mung bean is fully cooked, add the fried spices, keep on fire for another 3 minutes. Add spices to taste. Serve with lemon wedges and chopped cilantro.

Mung bean soup vegetarian

Small oval green mung beans, or mung beans, contain many useful elements, they are not only delicious, but also nutritious. Therefore, you can cook mung bean soup without meat. Get a complete dietary meal.

Ingredients:

250 grams of mung bean;
2-3 potatoes;
1 carrot;
cauliflower - 100 grams;
60 grams of sour cream;
spices (salt, asafoetida, 2 bay leaves, black pepper, zira or cumin).

Cooking:

Sort the beans, rinse, throw into boiling water along with the bay leaf.
Cut the potatoes into cubes, disassemble the cauliflower into inflorescences. Grate carrots on a coarse grater.
When the beans begin to boil, add potatoes and cabbage.
We heat the pan with oil, fry the cumin a little, then put the carrots. Fry for 5 minutes.
When the potatoes become soft, transfer the roasted carrots to the pan and stir everything, salt and cook for another 5 minutes.
Pour in sour cream, add black pepper and asafoetida to taste, stir. The soup is ready! Sprinkle with finely chopped parsley before serving.

Mung bean soup with rice

Mung bean rice soup is also called mashkhurda. Lovers of a hearty meal will appreciate it, as it includes not only mung bean and rice, but also meat.

Mash is a leguminous plant from which you can cook many healthy and tasty dishes. Mash is a small green bean-shaped bean. When bitten, they give a mild nutty flavor. This cereal is more popular in Asian countries, but it is prepared all over the world. Very often used in vegetarian cuisine.

I propose to cook soup with mung beans, which can be made both in water and in meat broth for greater satiety. Mung beans are also called mung beans, and the soup prepared on its basis is mung dal. The composition of the soup can include various vegetables, cereals, meat products, spices. It all depends on your imagination and taste preferences. I offer a recipe for a simple mung bean soup. Preparing this first course is quite easy - from affordable, inexpensive ingredients.

The first cooking option will contain, in addition to other ingredients, cabbage. For other variations of this national Uzbek dish, lamb, rice or chicken will be taken.

Ingredients

water - 1-1.5 l;
mash - 150 g;
potatoes - 200 g;
white cabbage - 150 g;
carrots - 1 pc.;
onion - 1 pc.;
sunflower oil - 3 tbsp. l.;
cumin - 0.25 tsp;
bay leaf - 1 pc.;
salt - to taste;
ground pepper - to taste;
parsley - 5 branches;
sour cream - 3-4 tbsp. l.

Cooking

Mash carefully sort out, remove defective grains. There may be small pebbles. Rinse in running water several times. Dip into the cooking pot. Fill with the specified amount of water. Immediately pour a liter of water. And in the process of cooking, you will look at the density and adjust at your discretion. Send to fire. After boiling, reduce heat and simmer for 25-30 minutes until soft. The grains will begin to boil.

In the meantime, you can prepare all the ingredients. Peel potatoes, rinse well. Cut into small cubes. So that the slices do not darken, fill them with cold water.

Peel off the onion. Cut arbitrarily, at your discretion.

Wash and remove the skin from the carrots. Grind it on a large grater.

Rinse white cabbage. Cut into small squares - checkers.

Heat sunflower oil in a frying pan. Add onions and carrots. Saute over moderate heat until soft, about 10-15 minutes.

When the mung bean becomes softer, add potatoes to it. Stir and boil the contents of the pot.

Add cabbage pieces. Boil again and cook until all vegetables are soft. Taste periodically.

Add onions with carrots, bay leaf, salt, ground pepper, cumin seeds. Stir and boil for 5-8 minutes.

Add chopped parsley or other greens, sour cream of any fat content or cream from 10 percent or more.

Boil for 5 minutes and turn off the heat. Let the soup brew a little under the lid and call everyone for dinner.

Mung bean vegetable soup is ready.

Soup "Mashkhurda" from mung bean in Uzbek

For the classic version of the preparation of the national Uzbek soup "Mashkhurda" lamb is used. This first dish is eaten exclusively hot. They run it with katyk. This is a fermented milk product fermented from boiled goat, cow or buffalo milk. Of course, in most grocery stores you will not find such a product. Therefore, katyk is easy to replace with ordinary sour cream or cream.

Ingredients:

lamb (without fat) - 300 g;
tomato paste - 1 tbsp. l.;
onion - 1 pc.;
carrots - 1 pc.;
garlic - 1-2 cloves;
bell pepper - 1 pc.;
mash - 0.5 tbsp.;
rice - 0.5 tbsp.;
potatoes - 1-2 pcs.;
zira - 0.5 tsp;
cilantro greens - 2-3 sprigs;
salt - to taste.

Cooking:

First of all, rinse and soak the mung beans in water. The grains should swell a little.
Wash the lamb. Cut off all films. Cut the piece into smaller pieces.
Heat sunflower oil in a frying pan. Lay all the meat in one layer. Fry until golden brown over high heat.
Put the meat in a saucepan or cauldron. Pour in about 2 liters of hot water or beef broth. Put on fire. Cook at a slow boil for 2-2.5 hours. It is better to cover the lid.
Peel and wash potato tubers. Cut. Leave in cold water for now.
Peel and rinse vegetables - onions, garlic, carrots, peppers. Cut everything into cubes.
Roast the vegetables in a used pan. First put onions, garlic, carrots, peppers. When the pieces are soft, add the tomato paste. Stir. If you have sun-dried tomatoes or tomatoes in their own juice at home, take them for the recipe instead of or in addition to tomato paste.
Add potatoes to meat broth first. Boil.
Put a passer. Now fall asleep mash.
After 10 minutes, pour in the washed rice.
Simmer the soup until the beans and rice are soft. Then season with cumin and salt.
Garnish the finished soup with fresh cilantro. The dish turns out thick and rich.

Mung bean soup with rice

Soup with rice and mung beans is an original dish that is easy to prepare. Hearty thick food will always come in handy if you need to feed the whole family for dinner. Rice for the recipe, take long-grain or round. It cooks quickly and perfectly complements the rest of the ingredients.

Ingredients:

beef (shoulder or neck) - 350 g;
cottonseed oil - 2 tbsp. l.;
bell pepper - 1 pc.;
onion - 1 pc.;
mash - 0.5 tbsp.;
rice - 0.5 tbsp.;
garlic - 2 cloves;
ground coriander - 2 pinches;
black peppercorns - 2 pcs.;
salt - to taste;
parsley - for serving;
lemon - 2-3 slices.

Cooking:

Soak the mung bean in cool water for about 2 hours. If you forgot to do this, then rinse the bean seeds and set to boil in hot water. When it boils, remove the foam. And make the fire a little less than moderate.
Rinse the beef. Cut into pieces.
Pour cottonseed oil into a cauldron. It is great for rice dishes. Warm up. Lay out the meat. Fry the pieces until a blush appears.
Rinse and clean the bell pepper, onion. Cut into small cubes.
Send vegetables to meat. Stir. Simmer for a couple of minutes.
Pour into the cauldron mash. Instead of this bean groats, it is permissible to take ordinary beans. But it also needs to be pre-soaked. If you want to cook the dish quickly, use canned beans.
Pour 1.5 liters of hot water. Cook over low heat.
Taste it. When the mung beans become soft, add rice to the cauldron. Stir. Boil for another 15 minutes.
Peel the garlic. Cut your teeth a little. Sprinkle with ground coriander. Chop the mass to mix the ingredients.
Send garlic and black peppercorns to the soup. Season with salt. You can add a whole chilli if you like.
Boil for a couple more minutes. Turn off the fire and close the cauldron with a lid. After 15 minutes, the stew is well infused, it will become even tastier. Serve this dish with fresh parsley. Chop it up beforehand. Place a thin slice of lemon on each plate.

Mung bean soup with chicken

Mung bean chicken stew is another variation of the traditional Mashkhurda. With chicken, Uzbek soup is cooked much faster than with lamb or beef. But for the recipe, take chicken thighs or drumsticks. On them, the flesh is softer and juicier than on the breast of a bird. And the broth will be more fragrant.

Ingredients:

chicken thigh - 2-3 pieces;
sunflower oil - 1 tbsp. l.;
bell pepper - 1 pc.;
onion - 1 pc.;
carrots - 0.5 pcs.;
adjika - 0.5 tbsp. l.;
mash - 0.5 tbsp.;
rice - 3-4 tbsp. l.;
potatoes - 200 g;
coriander seeds - 0.5 tsp;
salt - to taste;
fresh herbs - for serving.

Cooking:

Prepare the machine. Soak it in water for two hours.
Take care of vegetables. Clean and rinse. Cut the onion, carrot and pepper into strips. Potatoes - not large sticks, pour it in a bowl with cold water for now.
Trim the flesh from the chicken thighs. Wash it, cut into strips.
Fry in sunflower oil until golden brown. Make the fire strong for this.
Transfer the chicken to a saucepan. Pour some hot water - about a glass. Start cooking on moderate heat.
And sauté onions, carrots and peppers in a frying pan. Then send them to the pan as well. If you have melted tail fat on hand, be sure to take it for frying instead of regular vegetable oil.
Add adjika. Take homemade or store bought. Add more hot boiled water - 1.5-2 liters.
Fall asleep masha. Stir. Boil for about a quarter of an hour. Watch the consistency of the soup. Add more hot water or stock if desired. But the traditional Uzbek soup should be thick.
Add potatoes.
In a mortar, lightly crush the coriander and salt. Season the soup with this mixture.
Pour in the washed rice. Simmer until the mung beans and rice are soft, about 15-17 minutes more.
Garnish the finished chicken soup with mung beans with fresh spicy herbs. For example, feathers of green onions or young garlic. Be sure to serve Uzbek flatbread made from wheat flour or plain bread with the soup. Bon appetit!

So far, mung bean is an exotic and unpopular product, but I'm sure many people would be happy to add it to their menu if they knew how to cook mung bean correctly, without the hassle. There are different cooking recipes, more often it is used to create soups, main courses and salads.

For our country, this product is exotic, few people know what it is. But the inhabitants of Tajikistan, Uzbekistan, India, Korea, China, Japan have been eating it for a very long time, considering it an ideal food for the body and spirit.

Botanically, mung bean is a bean from the genus Vigna, so names such as mung bean, mung bean and dhala, bestowed on the product by different nations, are quite suitable for it.

In appearance, the fruit resembles green small beans or elongated peas. It is used whole, with a green shell or peeled, then the color becomes noticeably lighter. The taste of cooked dishes compares favorably with a nutty aftertaste and aroma.

Indians began to plant this plant, later the passion for the product spread to Bangladesh, Pakistan. Now Indonesia, Myanmar, China, Thailand, some regions of the USA and Southern Europe are engaged in the industrial cultivation of culture. Given the long ripening process, the harvest is extended in time and is carried out in several stages from November to June.

Mash has all the beneficial properties inherent in legumes. This:

high fiber content for good bowel and stomach function;
high calorie content, the ability to saturate the body with energy for a long time;
the possibility of using the product with various diets;
is an antiseptic, accelerating recovery from colds;
alleviates the condition of a woman in menopause;
suppresses the development of tumors;
the presence of protein allows you to replace legumes with meat that is harmful to the body.

The product contains:

choline;
vitamins of group B, PP, H, E;
trace elements (calcium, potassium, zinc, copper, iron, magnesium, copper, iodine, sulfur, boron, chromium);
cellulose.

Sprouted mung bean - benefits and harms

The benefits of germinated mung bean will be greater, it:

reduces "bad" cholesterol;
reduces glucose levels;
removes carcinogens from the body;
the likelihood of developing atherosclerosis, hypertension, vascular diseases, cancer is reduced;
improves brain function, stimulates the immune system, restores vision;
supports kidney function, strengthens bones, normalizes hormonal levels;
prevents viral diseases;
stabilizes metabolism;
rejuvenates, has an antioxidant effect;
this legume practically does not cause gas formation, which cannot be said about beans, peas, and other “relatives” of dhala.

I am glad that germination is a fairly simple and quick action. Sprouts appear already on the first day, it is enough to rinse the product and soak it overnight, put it on a plate in the morning, cover it with a damp thin cloth, moistening it periodically. After the procedure in the morning, in the evening you can enjoy a healthy dish!

Sprouts have maximum strength with a stem length of up to one centimeter. It is better to store sprouted dhala in the cold, no more than five days, washing the product before use. It is recommended to eat it alone or in combination with other cereal sprouts.

Contraindications

The product has no absolute contraindications, moderation must be observed if there are problems in the digestive system, given the likelihood of developing dyspepsia or flatulence.

The calorie content of the culture is high - up to 300 kcal.

How to cook mash

They know very well how to cook mung beans in India and Asian countries, some dishes are adapted to our more modest tastes. Sprouted grains go to salads with fresh vegetables, the boiled product is an original side dish for lamb and other meats. In combination with golden bean rice, Indian pilaf and soups are made. Grated beans are added to noodle dough, meatballs, stews and casseroles.

Often hostesses are interested in whether the product needs to be soaked. No, it is not necessary, the cereal is tender, after 30-35 minutes it becomes soft and begins to boil soft.

rinse the product, remove impurities (small pebbles may come across);
put in boiling water without salt, otherwise the legumes will cook slowly;
wait 40 minutes;
15 minutes before the readiness to salt;
according to the recipe, or add other ingredients for soup, stew, or drain the product in a colander.

How to cook mung bean delicious as a side dish

Many are interested in how to cook for a side dish.

Similar to above:

sort out, wash the product;
boil enough water;
lower the cereal there, after boiling, reduce the fire;
wait 20 minutes;
pour the right amount of salt;
wait another maximum of 10 minutes so that the cereal remains intact, does not boil into porridge, but has time to cook;
put the beans in a colander;
serve with meat, fish.

mung bean soup

Cooking recipes are varied. Golden bean soup is interesting in its taste. The simplest version is:

150 gr. cereals
400 gr. minced meat
clove of garlic
carrot
greenery
3-4 potatoes
1.5 liters of water
seasonings;

Rinse mung bean, cook for 30 minutes over low heat;
10 minutes before this time, add salt;
chop potatoes, carrots, onions - saute onions, garlic in vegetable oil until a beautiful blush;
add carrots, fry for five minutes;
pour minced meat into the pan, salt and pepper, fry for 7-8 minutes;
pour the frying into the pan to the beans, cook for another 15-20 minutes;
throw finely chopped greens.

Vegetarian mung bean cutlets

Mung beans make excellent vegetarian cutlets - tasty, nutritious, healthy, some pluses! Cooking will not be difficult:

1 st. golden beans
the same amount of boiled rice
carrot
spices
vegetable fat

soak mung bean overnight in clean water;
rice is boiled as usual;
both ingredients are ground in a blender;
heat vegetable oil, fry spices on it, stir in carrots, sauté;
combine chopped cereals with frying, form cutlets, fry.

Mashkhurda

An amazingly hearty Uzbek meat soup mashkhurda is prepared from mung bean. Did not hear? Worth a try!

400 gr. meat
200 gr. mung bean
100 gr. rice
carrot
paprika
some potatoes and tomatoes
garlic, spices

How to cook:

it is better to first put the mung beans to cook, it will take about half an hour (the process is described earlier);
in a frying pan, a cauldron, fry the meat cut into pieces, at intervals of 5-7 minutes add diced onions, carrots, paprika;
put the tomatoes (it is allowed to replace them with tomato paste);
add boiled mung bean with water;
here we send potatoes in pieces, rice;
cook until tender, before the end of the process we throw fresh herbs.

Salad with mung bean sprouts

Nutritious bean sprout salad is prepared with or without meat (vegetarian or lean option).

Necessary:

200-300 gr. beef
500 gr. sprouts
Garlic
Greens (cilantro)
Spices
Soy sauce
Lemon juice
Vegetable oil for dressing

How we cook:

mung bean is boiled in boiling water for 3-4 minutes, strained
the meat is fried in small pieces, onions are added to it
sprouts are poured into the finished meat, the salad is dressed with spices, sauce, lemon juice, sent to the cold for impregnation

It’s not worth giving up your favorite cereals for the sake of an exotic bean, but diversifying the family menu is quite realistic. Subscribe to site updates, bon appetit!

Mash is one of the most popular legumes. Very tasty and healthy dishes are prepared from it. In the national cuisines of many countries of the East, you can find a recipe for mung bean soup. For example, it is worth considering some of the most interesting options.

Soup with meat

The Arabs have a very simple recipe for mung bean soup. It is not difficult to prepare such a dish at home. To do this, you first need to collect all the necessary ingredients: 1.6 liters of boiled water, 200 grams of minced meat, 1 onion, 2 pinches of turmeric and ground zira, carrots, 120 grams of mung bean, 2 cloves of garlic, 30 grams of tomato paste, a pinch of salt, 35 grams of vegetable oil and 4 sprigs of fresh parsley.

As usual, it all starts with the preparation of products:

Onions and carrots should be peeled and cut into cubes, and garlic can simply be chopped randomly.
Rinse the beans, add water and leave them in this position for 1 hour.
Lightly sauté the onion in a saucepan and then add the garlic to it.
Introduce the carrots and continue the process until they are soft enough.
Pour mung bean and add minced meat to the frying.
Add tomato paste and mix well.
Pour the contents of the pot with water and cook for at least 30 minutes. This time for the beans will be enough. Along the way, add salt and all available spices.
Let the finished dish rest for 10 minutes.

After that, a rich and very satisfying soup can be poured into plates and served, garnished with herbs.

Mushroom soup

There is an even more original recipe for mung bean soup. The dish can be made in the form of mashed potatoes with the addition of mushrooms. For this option you will need: 300 grams of fresh champignons, a glass of mung bean, one and a half liters of water (or broth), 1 potato, 50 grams of butter, onion, salt, a bunch of dill, 35 grams of olive oil, 1 pinch of paprika and ground chili pepper.

Preparing the dish is extremely simple. This mung bean soup recipe is as follows:

Rinse the mash, and then pour it into boiling water (or broth) and steam for about half an hour.
Heat the butter in a frying pan and add 17 grams of olive oil to it. Sauté the onion in this mixture.
Add mushrooms cut into thin slices to it and let them fry for 5 minutes.
Add the peeled and diced potatoes to the boiling beans.
After 10 minutes, add fried mushrooms with onions.
Salt and put the necessary spices. In this composition, the dish should boil for another 5 minutes.
Remove the saucepan from the heat and purée the contents with an immersion blender.

Before serving, such a soup in a bowl can be garnished with chopped dill and lightly sprinkled with olive oil.

"Magic beans

Before you start cooking, you need to understand and find out what mung bean is. After all, there are real legends about its beneficial properties. Mash is a herbaceous annual plant of the legume family. After its ripening, fruits are formed, enclosed in thin long pods. Otherwise they are also called mung beans.

This term, taken from the Hindu language of Hindi, explains the origin of this culture. Mash is used in cooking in many eastern countries (India, Japan, Southeast Asia, Uzbekistan, Tajikistan and Turkmenistan). It is used in food in different ways:

eat whole;
germinate;
peel;
extract starch and make noodles from it;
used as an additive to soups and other hot dishes.

Scientists say that mung bean is a very useful product. In addition to being high in protein, it has a surprisingly low glycemic index. Therefore, nutritionists advise eating it for those who suffer from diabetes. In addition, the structure of these beans has a lot of dietary fiber, which contributes to the normalization of digestion. Even the ancient Chinese valued mung bean for its unique detoxifying properties. And modern scientists have found that these fruits also help fight the development of cancer.

"Mashkhurda"

Uzbeks cook very tasty mung bean soup. The recipe is vegetarian, but even those who have never refused meat will like it. To prepare such a soup, you will need a cauldron, as well as the following mandatory components: 2 liters of broth (or ordinary boiling water), 3 potatoes, an onion, half a glass of mung bean and unpolished rice, carrots, 30 grams of sweet pepper, 10 grams of tomato paste, salt, 50 gram of zucchini (or squash), a clove of garlic, 50 grams of vegetable oil, 1 pinch of ground spices (coriander, paprika, pepper) and fresh herbs.

Soup preparation method:

Wash the vegetables, peel if necessary, and then carefully cut into cubes.
Mash pour cold water for 30 minutes.
Heat the oil in a pan and fry the onion in it a little.
Add peppers with carrots and continue the process for another 6 minutes.
Add chopped potatoes, and after 5 minutes put the squash and mix well.
Immediately add spices and put tomato paste.
After 5-6 minutes, pour the contents of the cauldron with vegetable broth. If not, then ordinary boiling water will do.
Put washed rice and swollen mung bean into the boiling mass.
In this composition, the soup should cook for about 20 minutes. Shortly before the end, it should be salted, and then add a little chopped herbs and chopped garlic.

It turns out fragrant and very tasty Uzbek mashkhurda. It is simply impossible to refuse such a rich and satisfying soup.