Harcho Soup with Moose Meat
Soups • Russian
Description
The traditional harcho gains a new character with game meat — moose, which is used to make the broth. Recipe adapted from a culinary guidebook by John Smith and Emily Johnson. Restaurant 'The Riverfront Grill'.
Ingredients
- Water 2½ l
- Moose meat 15 oz
- Rice 5 oz
- Onion 5 oz
- Garlic 0 oz
- Passata Tomato Sauce 5 oz
- Walnuts 0 oz
- Butter 0 oz
- Khmeli-suneli 0 oz
- Fresh basil leaves 0 oz
- Ground Black Pepper 0 oz
- Red Long Chili Peppers 0 oz
- Salt to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Add the moose meat to the water, bring to a boil over high heat, then reduce the heat and simmer for 2 hours. Strain the broth and cut the meat into pieces.
Step 2
Add the rice and cook over medium heat for 20 minutes.
Step 3
Prepare the sauté: finely chop the onion and garlic, sauté them in vegetable oil, and add tomato paste.
Step 4
Chop the walnuts and toast them separately in heated butter for 2–3 minutes.
Step 5
Add the sautéed mixture and toasted walnuts to the soup and bring to a boil.
Step 6
Add spices and salt.
Step 7
Serve with finely chopped cilantro and meat.
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