Harcho soup with potatoes and rice
Description
A hearty first course. Although potatoes are not included in the classic version of this soup, we will be adding them. This will make the finished dish more filling and rich in flavor. Keep this recipe in mind.
Instructions
- 1
Step 1
To prepare the soup, have all the necessary ingredients ready. You can use any chicken parts for cooking. I will be making the soup using a chicken thigh.
- 2
Step 2
Boil the chicken in boiling water for 25–30 minutes. Then remove it from the broth and let it cool slightly.
- 3
Step 3
Strain the broth. Remove the chicken meat from the bones and return it to the broth. Add the sliced potatoes and raw rice. Bring everything to a boil, then simmer for 10-15 minutes.
- 4
Step 4
Peel the onion and finely chop it. Fry it with vegetable oil for 2-3 minutes.
- 5
Step 5
Then add the chopped tomatoes, tomato sauce, and garlic pressed through a garlic press to the skillet. Mix well. Add salt and spices. Sauté everything together for another 4-5 minutes.
- 6
Step 6
Add the ready tomato sauté to the soup. Heat everything together. Taste the rice and potatoes; they should be soft.
- 7
Step 7
At the end of cooking, add fresh herbs to the soup and remove the pot from the heat. Let the soup steep for a while, covered.
- 8
Step 8
Pour onto plates and serve.