Who has tried real kharcho soup, he will never be able to forget it. Rich, thick and with a light nutty note — it is created to delight! Try to cook a dish according to my favorite recipe. If desired, you can add half of the hot pepper.
Ingredients
- Pork (collar) – 400 g
- Fig - 5 tbsp.l.
- Walnuts - half a glass
- Potatoes - 4 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 4 clove
- Vegetable oil - 3 art.l.
- Tomato paste - 3 art.l.
- Parsley - 5 twigs
- Parsley root - 50 g
- A mixture of peppers with peas - 0,5 tsp.
- Hop-suneli - 0,5 tsp.
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Wash the pork, chop it and put it in a saucepan.
Add a mixture of peppers, peeled parsley root and cold water. Cook for 45 minutes on low heat, after which the parsley root should be discarded.
Dry the walnuts in a frying pan and chop them slightly.
Peel and slice potatoes, onions, carrots.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add tomato paste, hops-suneli and a couple of spoonfuls of broth from the pan. Simmer for another 5 minutes.
Pour the roast, potatoes, nuts and washed rice into the pan. Simmer for 10 minutes.
Add salt, chopped herbs and garlic passed through the press. Boil for 5 minutes, turn off and leave for 15 minutes under the lid.
