Kharcho pork soup with rice

Step-by-step recipe

Step 1:

Place the meat in a pan with cold water, place on the fire and bring to a boil, skimming off any foam that forms.

Step 2:

When the meat boils, reduce the heat to medium, add the peeled onion and carrot to the pan and cook, covered, for 40 minutes.

Step 3:

Cut fresh onions and carrots into small cubes.

Step 4:

Make a cross-shaped cut on the tomatoes, place them in a bowl, pour boiling water over them, and let them sit for 4-5 minutes. Then drain the hot water and soak the tomatoes in cold water for 4-5 minutes. Peel the tomatoes and dice them.

Step 5:

Rinse the rice thoroughly in cold water.

Step 6:

Remove the meat and vegetables from the broth.

Step 7:

Add rice to the broth and cook for 15 minutes over medium heat.

Step 8:

In a frying pan with vegetable oil, fry the onion, add the carrots and a ladle of broth. Reduce the heat to medium and simmer for 5 minutes.

Step 9:

Add tomatoes, salt and pepper, paprika, and khmeli-suneli. Stir and simmer for 10 minutes.

Step 10:

Break the walnut kernels into small pieces.

Step 11:

Cut the boiled meat into pieces.

Step 12:

Return the meat to the broth, add the dressing and nuts, stir if necessary, add salt to taste and cook for another 5 minutes.

Step 13:

Remove the soup from the heat, let it sit for 10-15 minutes and serve.

Cooking tips

Stir the vegetables in the pan to prevent them from burning.

You won't need the onions and carrots from the broth anymore.