Harcho soup with rice
Description
Perfect for lunch. This is quite an unusual soup for our region, and it doesn't use potatoes, yet it remains just as filling. It includes tomatoes, herbs, onions, rice, and plenty of spices that give it its spicy and piquant flavor. Traditionally, beef or lamb is used to prepare the broth. Be sure to try making this soup. It's spicy, aromatic, and satisfying.
Instructions
- 1
Step 1
1. Wash the beef, cut the meat off the bone, put everything together into a pot with water, place on the stove and simmer for about two hours. Salt the broth half an hour before it's done. Strain the finished broth and set the meat aside separately.
- 2
Step 2
2. Peel and wash the onions. Place a frying pan on the stove, pour in sunflower oil, add the onions and cooked meat. Then pour in 2-3 tablespoons of broth, cover with a lid, and simmer for 10 minutes.
- 3
Step 3
3. Peel the tomatoes (slice off the skin with a sharp knife or pour boiling water over them, then the skin will easily come off). Cut the peeled tomatoes into large pieces and add to the meat and onions; simmer for 10 minutes.
- 4
Step 4
4. Put the strained broth on the heat. As soon as it boils, add the contents of the skillet.
- 5
Step 5
5. Rinse the rice until the water becomes clear, then add it to the pot. After boiling, add spices to taste (khmeli-suneli, basil, ground black and red pepper, bay leaf). Cook until fully done, then turn off the heat, cover with a lid, and let it steep for 15 minutes.