Beef Harcho with Potatoes
Description
The soup is easy and quick to prepare. Of course, many might argue that this recipe for beef harcho with potatoes differs greatly from the original version. But I'll tell you this: every homemaker should adjust recipes according to her family's taste preferences. In my case, for example, no one will eat soup without potatoes, so I have to add it to harcho. Besides, in my opinion, the soup doesn't become any worse because of it. Anyway, whether or not to add potatoes is a personal choice. Try making the soup using my simple beef harcho with potatoes recipe, and then decide what you prefer.
Instructions
- 1
Step 1
Rinse the beef under water, dry it, and cut into small pieces.
- 2
Step 2
Place the meat in a pot, cover with water, and simmer over low heat for 1–1.5 hours. Remember to skim off the foam from time to time.
- 3
Step 3
While the meat is boiling, we cut the onion into cubes.
- 4
Step 4
We also cut the potatoes into cubes.
- 5
Step 5
Rinse the rice thoroughly until the water becomes clear.
- 6
Step 6
Tomatoes need to be peeled. To do this, we dip them in boiling water for a minute, then place them under cold water. Remove the skin and mash the tomatoes into a puree.
- 7
Step 7
When the beef is ready, we carefully remove it from the broth using a slotted spoon. Add the potatoes to the broth and cook for 15–20 minutes.
- 8
Step 8
Fry the onion in vegetable oil until golden brown.
- 9
Step 9
Now place the boiled meat into the pan with the onions, add a couple of spoons of broth, and simmer everything covered for 10 minutes. Then add the chopped tomatoes, mix well, and cook for another 10 minutes.
- 10
Step 10
Transfer all the contents of the skillet into a pot. When the liquid comes to a boil, add the rice and cook the soup for about 5 minutes. Then season with salt and spices, cook the harcho for another 10 minutes, and turn off the heat. Add chopped herbs and garlic to the pot, cover with a lid, and let the soup steep for half an hour. Now it's ready to taste.