Kharcho with Veal Broth
Soups • Georgian
Description
Kharcho with Veal Broth
Ingredients
- Pork chop with bone 35 oz
- Tomatoes 10 oz
- Onion 4 heads
- Lemon 1 piece
- Rice 1 cup
- Passata Tomato Sauce 2 tablespoons
- Cilantro to taste
- Parsley to taste
- Bay leaf to taste
- Garlic 1 head
- Dried Chili Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the beef and cover it with 4 liters of water. Cook until tender over low heat, skimming off the foam. Strain the broth. Separate the meat from the bones, cut it into cubes, and return it to the broth.
Step 2
Chop the onion and sauté it with tomato paste and bay leaf in vegetable oil.
Step 3
Rinse the rice and add it to the broth as well.
Step 4
Peel the tomatoes, finely chop them, and combine with chopped herbs, garlic, salt, pepper, and lemon juice.
Step 5
Add the sautéed onion with tomato paste to the soup and bring to a boil. After boiling, add the prepared tomatoes, bring to a boil again, and let it steep for another 20 minutes.
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