I would definitely like to add this recipe of kharcho with rice and vegetables to the piggy bank of original winter preparations. It turns out not only delicious, but also very convenient, especially on those days when you will not have the time and mood to stand at the stove.
Ingredients
- Tomatoes - 2 kg
- Plums - 200 g
- Onion - 500 g
- Garlic - 100 g
- Chili pepper - 0.5 pieces
- Walnuts - 100 g
- Parsley - 1 bundle
- Fig - 120 g
- Hop-suneli - 1 tbsp.l.
- Bay leaf - 2 pieces
- Sugar - 2 art.l.
- Salt - 1 art.l.
- Vinegar - 3 art.l.
- Vegetable oil - 100 ml
- Black Pepper - 6 peas
Step-by-step cooking recipe
Boil the plum for 10 minutes in hot water and rub through a sieve.
Peel the tomatoes and chop them with a blender.
Finely chop the onion and chili, and fry until soft with hops-suneli.
Mix tomatoes, plum and onion roast, and cook for 40 minutes on low heat.
Add salt, sugar, oil and spices, and cook for another 20 minutes.
Add chopped nuts, herbs, garlic and washed rice, and cook for another 20 minutes.
5 minutes before the end, pour in the vinegar. Roll up the grub in sterile jars.
