Harcho with rice
Description
A hearty first course. We will try to recreate it together. We will use all the essential spices and ingredients. So be sure to read about it
Instructions
- 1
Step 1
Wash the meat and cut it into pieces. Place them in a pot and pour in water.
- 2
Step 2
Bring the broth to a boil over high heat. Then reduce the heat and simmer for 50 minutes. Add peppercorns and bay leaf to the broth. Skim off the foam.
- 3
Step 3
Wash the tomatoes. Make a small cut in the skin and scald them with boiling water. Then remove the skin. Finely chop the flesh.
- 4
Step 4
Peel the onion and chop it. Sauté in oil until soft. Add corn flour at the end. Mix everything well.
- 5
Step 5
Add tomatoes and rinsed rice to the onion. Simmer the ingredients together for 6 minutes over low heat.
- 6
Step 6
Chop the walnuts into crumbs.
- 7
Step 7
Rinse the parsley and cilantro. Chop the herbs into small pieces.
- 8
Step 8
Add rice with vegetables to the soup.
- 9
Step 9
Then add the "Tkemali" sauce (you can buy it ready-made or make it yourself at home). Simmer the soup for 7 minutes over medium heat.
- 10
Step 10
Then add the nut crumbs.
- 11
Step 11
In a mortar, grind together coriander, ground pepper, chili pepper, garlic, cumin, and khmeli-suneli.
- 12
Step 12
Add the spices to the soup. Cook for another 12 minutes.
- 13
Step 13
At the end, add the herbs. Let the harcho steep for 5 minutes under the lid, then taste.