Harcho soup with meatballs
Description
The soup cooks quickly and turns out rich, aromatic, and distinctly spicy. You can adjust the spiciness to your taste. If you have fenugreek (utskho-suneli) in your spice collection, be sure to add it. The flavor of fenugreek will give the soup a unique taste. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the minced meat. Season with salt and pepper. Mix in a bowl and hit the bottom of the container several times.
- 3
Step 3
Form meatballs slightly smaller than a walnut. Place them on a board.
- 4
Step 4
Drop the meatballs into boiling water and cook until done.
- 5
Step 5
Remove the meatballs from the broth. Strain the broth.
- 6
Step 6
Finely chop the onion and sauté until translucent. Add finely grated carrot and sauté over low heat until the carrot is tender.
- 7
Step 7
Dice the tomatoes finely and add them to the vegetables. Cook over heat for 2-3 minutes, stirring.
- 8
Step 8
In a separate bowl, mix 1/2 bunch of chopped cilantro, nuts, and minced garlic. Thoroughly mash with a spoon or pestle.
- 9
Step 9
Bring the broth to a boil. Add rice and cook until the rice is done.
- 10
Step 10
As soon as the rice is cooked, add the sautéed vegetables and meatballs, and bring to a boil.
- 11
Step 11
Add the prepared cilantro, nuts, and garlic. Stir, bring to a boil.
- 12
Step 12
Remove from heat, cover with a lid, and let it steep for 20 minutes. After that, the dish can be served.
- 13
Step 13
Serve the soup with herbs and adjika.