Mashhurda (Mung Bean Soup)
League of Kitchens cooking instructor Damira Inatullaeva learned to make this delectable mung bean soup recipe from her Tajik mother-in-law, who makes it without meat (traditional mashhurda includes beef or lamb) and also uses dried apricots for a flavorful twist. Don't let the list of simple ingredients fool you—this is one of the most complex and delicious vegetarian soups we've ever tasted. The fresh herbs, pepper, and labneh at the finish take it over the top.
February 2022
Gallery
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
Recipe Summary
Ingredients
Directions
Make Ahead
This soup is best served the day it's made; to reheat, add a little water, and cook very gently to avoid overcooking the apricots.
Note
Find Turkish apricots and baldo rice at kalustyans.com.
Suggested Pairing
Full-bodied, lightly peppery white: Rousset Crozes-Hermitage