Uzbek Rice and Tomato Meat Soup

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A hearty, rustic Uzbek soup built on tender simmered lamb, short-grain rice, root vegetables, and a tangy tomato base finished with fresh herbs and warming spices. It bridges the line between soup and stew, served piping hot with bread and a side of fresh herbs.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 780 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the meat and aromatics

• 1 lb (450 g) boneless lamb shoulder, cut into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sweet paprika
• 1/4 tsp ground black pepper
• 1 tsp fine salt, plus more to taste

For the vegetables and rice

• 2 medium Yukon gold potatoes (about 12 oz), peeled and diced into 1/2-inch cubes
• 1 large carrot, peeled and diced into 1/4-inch pieces
• 2 medium ripe tomatoes, grated on the large holes (skin discarded)
• 2 tbsp tomato paste
• 1/2 cup long-grain rice, rinsed until water runs clear
• 6 cups low-sodium beef or lamb broth

For finishing and garnish

• 1 small bunch fresh dill, chopped
• 1 small bunch cilantro, chopped
• 3 scallions, thinly sliced
• Lemon wedges, for serving

Directions

1. Heat the oil in a heavy 5-quart pot over medium-high heat. Pat the lamb cubes dry, add them in a single layer, and brown undisturbed for 3 minutes until a deep crust forms, then stir and cook 2 minutes more until all sides are caramelized.
2. Add the chopped onion to the pot and cook for 5 minutes, stirring often, until softened and lightly golden at the edges. Stir in the garlic, cumin, coriander, paprika, black pepper, and salt and cook for 45 seconds until fragrant.
3. Stir in the grated tomatoes and tomato paste and cook for 3 minutes, scraping the bottom of the pot, until the mixture darkens and thickens slightly. Pour in the broth, bring to a boil, then reduce heat and simmer gently for 20 minutes, skimming any foam from the surface.
4. Add the diced potatoes and carrot, return to a gentle simmer, and cook uncovered for 10 minutes until the vegetables are just tender.
5. Stir in the rinsed rice, distribute it evenly, and simmer for 15 to 18 minutes, stirring occasionally so the rice does not stick, until the rice is tender and the soup has thickened to a stew-like consistency. Add hot water 1/4 cup at a time if it becomes too thick.
6. Taste and adjust salt. Remove from heat and let stand, covered, for 5 minutes so the rice finishes absorbing the broth.
7. Ladle into warmed bowls and top each with a generous pinch of dill, cilantro, and scallions. Serve immediately with lemon wedges and crusty flatbread on the side.

Cook’s Notes

• Browning the lamb well in dry, hot oil is the single biggest flavor booster; do not crowd the pot or it will steam instead of sear.
• Grating fresh ripe tomatoes gives a brighter, fresher tang than canned; if using canned, choose 1 cup of crushed San Marzanos.
• For a more porridge-like consistency, increase the rice to 3/4 cup and add an extra cup of broth.
• This soup tastes even better the next day; refrigerate and reheat with a splash of water as the rice will absorb more liquid overnight.
• Always add the fresh herbs off the heat so they keep their color and aroma.

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