Harcho with tomatoes
Description
A hearty and aromatic soup. Harcho with tomatoes turns out to be flavorful, beautiful, and thick. In this version of harcho with tomatoes, we did not add rice, instead using a flour-based sauce to thicken the soup. Try it—you'll find it very delicious! You can also do without plum sauce by replacing it with tomatoes. Cooking is always an opportunity to experiment to your taste. Harcho with tomatoes is a perfect example. The soup is ready to serve.
Instructions
- 1
Step 1
To prepare tomato harcho, prepare the ingredients. Wash, peel, and cut into pieces.
- 2
Step 2
Place the washed meat, celery, carrots, and a quarter of an onion into a pot. Pour in water and simmer for 1 hour.
- 3
Step 3
While the meat is boiling, scald the tomatoes, rinse them with cold water, and remove the skins. Finely chop.
- 4
Step 4
We boil them briefly and then pass them through a sieve to obtain a puree.
- 5
Step 5
Dice the onion.
- 6
Step 6
Crush walnuts together with garlic, gradually adding broth. Add black and allspice, cinnamon or khmeli-suneli.
- 7
Step 7
When the meat is cooked, remove it from the broth, let it cool slightly, and chop finely. Strain the broth.
- 8
Step 8
In a saucepan, sauté the onion, add the meat, a little broth, and simmer for 10 minutes.
- 9
Step 9
Add tomato purée to the saucepan and simmer for another 10-15 minutes.
- 10
Step 10
Dilute the flour with warm broth, mix thoroughly to avoid lumps.
- 11
Step 11
Add flour to the meat with tomatoes, bring to a boil and simmer for 5 minutes.
- 12
Step 12
Heat the strained broth and add the meat with tomatoes and onions to it.
- 13
Step 13
Bring to a boil, add the crushed walnuts with garlic to the soup, add the bay leaf, and simmer gently for 3-4 minutes.
- 14
Step 14
Harcho with tomatoes is ready! Sprinkle the soup with fresh herbs.