Kharcho soup with tomato paste and rice and stew
Composition / ingredients
10
servings:
Step-by-step cooking
Step 1:
Mash the pork stew with a fork. Chop the onion. Grate the carrots on a coarse grater. Add tomato paste and butter. Put all the ingredients in the bowl of a slow cooker.
Step 2:
Mash the garlic and add it to the slow cooker. Mix all the ingredients and fry under a closed lid for 3 minutes and 5 minutes under an open lid, stirring occasionally.
Step 3:
Chop potatoes.
Step 4:
After frying, add potatoes, cubes of bay leaf.pour water up to the mark on the cup of the slow cooker. Cook on the "Cooking" mode for 20 minutes.
Step 5:
Add rice and cook for another 30 min. in the "Cooking" mode.
At the end of cooking, let stand for 15 minutes. Then check for salt.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Broth cube - 40 kcal/100g
- Pork stew - 349 kcal/100g
- Steamed rice - 123 kcal/100g
