Pork Harcho
Description
The recipe won't take much time. So, let's prepare our harcho, or, to make it clearer, a Georgian pork soup—I'll describe the recipe below: Rinse the pork and cut it into 3 cm cubes. Place in a pot, pour in cold water, and cook for 1.5 hours, skimming off the foam occasionally. While the pork is cooking, sauté the finely chopped onion with flour in oil until golden. Remove the pork from the broth. Strain the broth and pour it back into the pot. Add salt, rinsed rice, and the cooked pork. Bring to a boil, then add the sautéed onion with flour, grated parsley root, coriander, bay leaf, and crushed black peppercorns. Cook for 15 minutes. Add chopped walnuts to the soup and cook for another 5 minutes. Add tkemali, chopped parsley, khmeli-suneli, saffron, ground red pepper, and salt. Cook for 5 minutes, then turn off the heat. Add chopped celery (or basil) and cilantro. Mix in pressed garlic, cover with a lid, and let the soup stand for 5 minutes. The soup is ready to serve.