Beef kharcho soup with rice

This recipe will help you prepare a delicious and rich beef kharcho soup with rice.

Cooking time 3 hours


Water 3-3.5 l

Beef backbones 300 g

Beef pulp 300 g

Walnuts 50 pcs

Unrefined sunflower oil TM "Aleika" 3 tbsp. l.

Tkemali sauce 3 tbsp l.

Hops-suneli 1 tbsp. l.

Tomato 3 pcs

Onion 2 pcs

Sweet ground paprika 1 tsp

Adjika 1 tsp

Salt 1 tsp

Cilantro (greens) 1 bunch

Rinse the beef pulp and bones.

Place the meat with bones and peeled onion in a saucepan.

Pour 3 liters of cold water and cook until boiling, remove foam and reduce heat.

Cook for 2-2, 5 hours on a lid. Remove the onion and bones, disassemble the meat into fibers.

Add coarsely chopped onion.

Add 1 tablespoon of "hop-suneli" seasoning and 1 teaspoon of paprika.

Add boiled meat and cook, stirring occasionally for 2-3 minutes.

Strain the broth.

Make cruciform cuts on the tomatoes.

Pour boiling water over for 5 minutes.

Peel the tomato.

In a saucepan with almost finished rice, add 3 tablespoons of tkemali sauce and 1 teaspoon of adjika.

Add finely chopped tomatoes and cook for another 5-7 minutes.

Fry 50 grams of walnuts in a dry frying pan for 1-2 minutes.

Cook the soup over the slowest heat. Add seasoned meat and onions.

Add finely chopped toasted walnuts and 1 teaspoon of salt.

Add finely chopped cilantro.

Stir and let the soup steep for 10-12 minutes.

Beef kharcho soup with rice is ready. Pour into plates and serve.

Round grain rice of TM "Aleika" boils well, has a silky texture, is rich in useful microelements and practically does not contain fats. It cooks faster and acquires a delicate consistency for preparing various dishes.

Bon appetit!