Harcho with prunes
Description
Perfect for lunch. Here’s a fairly simple recipe for harcho with prunes. The result is a rich, thick harcho, even without potatoes. In this version of harcho with prunes, I add quite a lot of pepper, adjika, and garlic, making the soup spicy and aromatic. If you don't like spicy food, reduce the amount of spices, and the harcho will turn out slightly sweet. Try it and serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the beef meat, cut into small pieces, and place in cold water. Cook the meat over low heat for an hour.
- 2
Step 2
While the meat is boiling, cut the prunes into small pieces. Be sure to wash the prunes beforehand.
- 3
Step 3
Chop the onion and sauté until golden brown. Add a few tablespoons of tomato paste and cook together for another 5 minutes.
- 4
Step 4
After the meat is cooked, add the prunes and simmer for another 15–20 minutes. Then add one-third cup of rice, let it cook, and chop the garlic. About 15 minutes later, when the rice is done, season the soup with onions, garlic, 0.5 tablespoon of ground black pepper, a quarter tablespoon of ground red pepper, half a tablespoon of dry adjika, and dill/parsley. Add salt to taste. Mix well.
- 5
Step 5
Let it simmer for about 5 minutes. Taste for salt. Let it steep for 20-30 minutes. Ready!