Soup preparations will save the hostess time and diversify the diet in winter. If you don't like plums and nuts in kharcho, then this recipe without them is just for you. Cook the broth, pour in the dressing, your favorite spices, boil and the fragrant kharcho soup with rice is ready!
Ingredients
- Carrots - 0,5 kg
- Onion - 0,5 kg
- Tomatoes - 3 kg
- Fig - 2 glasses
- Bay leaf - to taste
- Vegetable oil - 1 glass
- Hop-suneli - 1 tbsp.l.
- Sugar - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the onion and cut into cubes. Peel and grate the carrots (you can use a grater for shredding carrots in Korean).
Wash the rice and boil until tender.
Peel the tomatoes, chop them finely or pass them through a meat grinder.
In a large cauldron, heat the vegetable oil, add the onion and fry until golden brown.
Add carrots to the onion, fry together for 10-15 minutes.
Add the chopped tomatoes to the roast and simmer together until the excess liquid evaporates, about 15-20 minutes.
Mix boiled rice in a cauldron with frying. Add salt, suneli hops and bay leaf (optional), mix well.
Boil the resulting dressing for 20 minutes over low heat.
Pour the hot dressing into pre-sterilized jars and roll up. Store the canned billet for kharcho soup in a cool place until winter.
