with tomato paste

Description

This spicy soup is a wonderful option for lunch. I'd like to point out right away that the original "Harcho" is not actually spicy, as many tend to believe. It's aromatic—yes—but pepper is added only in reasonable amounts. Definitely worth trying, especially since there's nothing complicated about the preparation. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Wash the beef, pat it dry, and cut into medium pieces. Place in a pot, cover with water, and put on the heat.

2. 2

   Step 2

   After boiling, reduce the heat and simmer for about 90 minutes, skimming off the foam during cooking.

3. 3

   Step 3

   Peel the onion and chop finely. Place in a frying pan with heated oil and fry until lightly golden.

4. 4

   Step 4

   Add tomato paste, mix well.

5. 5

   Step 5

   Add the washed rice to the boiling broth and cook for about 15 minutes.

6. 6

   Step 6

   Add onion and paste to the saucepan. Salt and add all the spices (except garlic!).

7. 7

   Step 7

   Dry roast the nuts in a dry skillet and grind them in a blender. Transfer to a saucepan.

8. 8

   Step 8

   Add the tkemali and cook for another 5 minutes.

9. 9

   Step 9

   At the end, add the minced garlic and herbs. Cover with a lid, remove from heat, and let stand for another half hour before serving.