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How to cook beef kharcho soup with rice and potatoes

2970

Kitchen Georgian

Calorie content 40 kcal

Portions 8 port.

Cooking time 130 minutes

Proteins * 1.7 gr.

Fats * 2.3 gr.

Carbohydrates* 7.4 gr.

How to cook beef kharcho soup with rice and potatoes

Content

To cook a rich and thick kharcho soup, you do not need to have outstanding culinary skills. You just need to stock up on the necessary products, free time and follow all the step-by-step instructions indicated in the recipe.

Ingredients

Cooking process

Wash the meat under running water, cut into small cubes. Put the meat in a saucepan, cover it with cold water, add bay leaves and a pinch of salt, put on fire. Cook for 60 minutes.

Wash the potatoes, peel and cut into cubes.

Peel and finely chop the onion and garlic. Wash the greens and chop with a knife.

Remove the skin from the tomato and chop finely.

Rinse the rice several times with cold water.

Check the meat for readiness and remove it from the broth. Dip potatoes and rice into a saucepan with broth, cook for 15-20 minutes.

Heat a small amount of vegetable oil in a frying pan and fry the onion until transparent. Then add the meat, stir and fry for 2-3 minutes.

Add tomatoes, tomato paste and a few tablespoons of broth to the pan. Simmer for 15-20 minutes.

Next, transfer the frying to a saucepan, stir and taste the potatoes for readiness, if necessary, cook the soup for another 10-12 minutes. A couple of minutes before the kharcho is ready, add salt, suneli hops, dried basil, pepper, chopped herbs and garlic.