Meat, onions, carrots, tomatoes and Bulgarian pepper cut into small cubes. In the cauldron or similar thick-walled dish, heat the oil and fry the meat and onions, stirring intensively. Then add the carrots and bell pepper, sauté. Last add tomatoes and tomato paste, fry, stirring occasionally.

With soaked rice and Mary drain the water. Cut the potatoes into small cubes. Add the mash to roasted vegetables, stir, pour 2-2,5 liters of water and add salt to taste. If mash were soaked for 2-3 hours before cooking, first boil the soup for 30-40 minutes, until the broth was more intense, and then add beans.

When the mash is cooked until soft, add the potatoes. If using the chilli, put it together with potatoes. Then when mash is ready, add in the broth, Fig. When the rice is cooked, try again mashudu salt, add black pepper, optional you can put chili powder (especially if you didn't use fresh), garlic and cumin (grind the seeds a bit to reveal the aroma). Last add the chopped parsley.

Be sure to let mashonda to infuse for at least 15-20 minutes. Usually it is eaten, seasoning with sour cream you can add sour cream and can eat just like that, it's delicious in any form!