Kharcho soup with beef and rice

Method

• Wash the meat, separate it from the bone and finely cut it. Fill a pot with water and add 1 peeled onion. As soon as the water boils, skim off the scum with a slotted spoon or simple spoon. Cook over low heat for about 60-90 minutes.

  

• Soak the rice for 30 minutes, then rinse it.

  

• Wash the tomatoes. Cut a cross in the bottom of each tomato. Fill a pot with water and bring to a boil. Dip the tomatoes in the boiling water for a minute. Then take out, pour with cold water and peel with a sharp knife. At the end finely cut and add to the frying pan. Simmer for a few minutes.

  

• When the meat is done, remove it into a bowl. Strain the broth and remove the onion.

  

• Peel the onion, finely cut it. Heat the pan and melt the butter. Saute the brown until golden brown. Then add the meat, simmer for about 5 minutes. When the filling is done, add to the broth. Cook for about 40 minutes.

  

• Cook the rice in another pot. Fill the water in 2 times more than groats (about 60-80 g). Simmer for about 20 minutes over low heat. At the end add to the soup.

  

• Then add the chopped tomatoes and Tkemali sauce to the soup.

  

• Season with spices and cook for about 5 minutes. Sprinkle with chopped herbs before serving.