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.