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Classic pork kharcho with rice and potatoes in a slow cooker

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Kitchen Georgian
Calorie content 44.4 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 1.5 gr.
Fats * 2.9 gr.
Carbohydrates* 7.2 gr.
* per 100 gr. product
Classic pork kharcho with rice and potatoes in a slow cooker
Content

Pork kharcho with rice and potatoes, of course, is not a real Georgian kharcho made of beef, tkemali and nuts, but a Russian version, because our soups always involve potatoes, carrots and onions. Seasonings and nuts are added to such kharcho according to Georgian cuisine. We cook in a slow cooker, which will make our kharcho tasty, rich and with a Georgian flavor.

Ingredients

Cooking process

step 1 out of 11
First, prepare the kharcho roast. Peel and wash the onions and carrots. Then cut them into small cubes. Pour vegetable oil into the multicooker bowl and turn on the "Fry" program for 20 minutes. Transfer the chopped onions and carrots to the heated oil.
step 2 out of 11
Then peel the tomatoes, cut them into the same cubes and transfer to a bowl. Do not forget to stir vegetables when frying with a spatula.
step 3 out of 11
Divide the pork into pulp and bones. Cut the pulp into small pieces, transfer to a bowl with vegetables, salt, sprinkle with black pepper or spices and fry until the end of the frying program.
step 4 out of 11
Then transfer the meat with vegetables to a separate bowl.
step 5 out of 11
Put pork bones in a multi-bowl, cover with water. Put peeled carrots, onion and a bundle of parsley tied with a thread into the broth. Close the lid and run the Soup program for 20 minutes.
step 6 out of 11
At the end of this program, remove the herbs and vegetables from the soup.
step 7 out of 11
Place the washed rice in the broth and re-start the Soup program for another 50 minutes.
step 8 out of 11
During this time, cut the peeled bell peppers and potatoes into small cubes. Finely chop the chives and cilantro.
step 9 out of 11
After 15 minutes of boiling the rice soup, transfer the chopped potatoes, peppers and garlic, except for the herbs, into the bowl. Then add the frying and tkemali sauce. Salt the soup to your liking. Continue cooking until the end of the program.
step 10 out of 11
Grind the peeled walnuts with a blender.
step 11 out of 11
After the signal about the end of the program, pour the chopped nuts into the soup and put the chopped cilantro, mix everything and remove the sample. Let the kharcho steep for 10–20 minutes and then serve.
Bon Appetit!

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