Harcho with smoked ribs
Description
The soup is simple and quick to prepare. Be sure to sear the ribs—they'll develop a richer aroma. After boiling, you can remove the meat from the bones in the harcho, but I prefer leaving it on the bone. Use long-grain rice, preferably non-parboiled. Along with parsley, you can add cilantro to the harcho, and adjust the amount of spices to your taste. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making harcho with smoked ribs. Wash and dry the vegetables and herbs.
- 2
Step 2
Cut the smoked pork ribs into segments, rinse and pat dry. Pour vegetable oil into a skillet, heat over high heat, and sear the ribs on both sides for 2-3 minutes each.
- 3
Step 3
Transfer the ribs to a heavy-bottomed pot and pour in water. Place the pot over medium heat, bring to a boil, and simmer for 30 minutes.
- 4
Step 4
After frying the ribs, place the chopped onion and tomato paste into the frying pan.
- 5
Step 5
Cut the tomatoes into pieces, place them in a pan with the onion, and add the spices.
- 6
Step 6
Sauté everything over medium heat for 10 minutes, stirring.
- 7
Step 7
Add the sautéed vegetables with tomato to the pot, season with salt, and bring to a boil.
- 8
Step 8
Add the washed rice to the pot, bring to a boil, and cook until the rice is done, about 25 minutes.
- 9
Step 9
Add sugar to the harcho to taste and finely chopped fresh herbs.
- 10
Step 10
Finely chop the garlic and add it to the soup. Bring to a boil, remove from heat, and let it steep for 30 minutes.
- 11
Step 11
Ready. Serve with herbs.