Kharcho soup with beef and tomatoes

Method

• Wash the meat, cut the meat from the bone. Put it in a pot, fill with water and cook. 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.

  

• Wash the parsley root, cut it into rings. Add it to the pot 1 hour after starting the broth boiling. Season with salt to your taste.

  

• Soak the rice in cold water for 20 minutes, then rinse it.

  

• Peel the onion, finely cut it. Heat the frying pan, add vegetable oil (about 2 tbsp.). Saute the onions until golden brown over low heat.

  

• When the meat is done, cut it into small pieces. Then add to the onions. Simmer for about 5 minutes.

  

• Then pour a few tablespoons of broth into the frying pan. Simmer for about 15 minutes.

  

• 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.

  

• Add the rice and stewed vegetables to the broth. Season with spices.

  

• Chop the garlic in any way (in a mortar, garlic press or with a knife). Wash the greens and finely cut it. Add all the chopped ingredients to the soup.