Classic Kharcho soup with rice

Step-by-step cooking

1. Step 1:

   

   How to cook kharcho soup? Measure out the required ingredients. I have meat on the bone, but you can take the tenderloin. My rice is white, round. A set of spices is very important for this dish - take them all.

2. Step 2:

   

   Clean the meat from all excess, wash it under running water and dry it from excess moisture. If necessary, cut the meat from the bone, as I did. You can cut it into portions of medium size.

3. Step 3:

   

   Put the meat together with the bone in a saucepan (I have a pressure cooker). Add a whole peeled onion, celery stalk, allspice and salt. Pour in the water and bring it to a boil on the stove, periodically removing the foam. Cook on low heat for 1.5 hours (if you have a pressure cooker, cook for 50 minutes).

4. Step 4:

   

   Strain the finished broth so that it remains clean, without impurities.

5. Step 5:

   

   Fry the cooked meat in a frying pan in vegetable oil for 5 minutes, then pour 3 tablespoons of broth into the pan, cover the dishes with a lid and simmer for 10 minutes on low heat.

7. Step 6:

   

   Pour boiling water over the tomatoes, remove the skin. Cut the tomato pulp into cubes and add to the meat. Simmer for another 10 minutes.

8. Step 7:

   

   Peel the garlic and pass it through the press.

9. Step 8:

   

   Add fried meat and vegetables to the pan with broth. Put the pan on the stove and bring its contents to a boil. Cook for 5 minutes.

10. Step 9:

    

    Rinse the rice well, drain the excess water. Transfer the rice to the broth. Cook the soup for 10 minutes.

11. Step 10:

    

    Add spices and garlic to the soup. Cook for another 3 minutes and remove from the heat. Let the soup brew under the lid for about 10 minutes. While the soup is being infused, wash and chop the greens (dill, parsley, cilantro). Add fresh herbs to a saucepan or better spread it on plates just before serving. This will add a touch of freshness. Bon appetit!