Pork kharcho soup with rice

Step-by-step cooking

1. Step 1:

   

   To prepare a pork kharcho soup with rice, take the products according to the list: pork, rice, carrots, onions, garlic, tomatoes, tomato paste, sunflower oil, walnuts, seasoning, cilantro, salt.

2. Step 2:

   

   Fill the pork with water (the amount is indicated approximately and will depend on whether you want a thick or more liquid soup), bring to a boil, remove the foam and add coarsely chopped carrots, a piece of onion, stalks of greens. Cook the broth with the roots for about half an hour over low heat. Remove the roots and remove, cut the meat into small cubes.

3. Step 3:

   

   Fill the round rice with water, rinse well in several waters so that the starchy powder is washed off and the rice is crumbly. After 30 minutes, add the rice to the broth. Cook at a low boil, at the end add salt to taste.

4. Step 4:

   

   Cut onion and carrot into cubes.

5. Step 5:

   

   Heat the oil and make the dressing for the soup: first fry the onion until transparent, then add the carrots, add a little broth.

6. Step 6:

   

   Add the tomato paste, let it sweat a little with the vegetables.

8. Step 7:

   

   Immerse the tomato in boiling water and remove the skin. Cut the tomatoes into small cubes. Add them to the dressing and simmer until the tomatoes are boiled.

9. Step 8:

   

   Wash the walnuts, remove them from the partitions and chop them in any way. I like the nuts to be felt, so I finely chop them with a knife without turning them into powder. Send the nuts to the kharcho.

10. Step 9:

    

    Enter tomato dressing into the kharcho, hops-suneli. Simmer for another 10 minutes on low heat.

11. Step 10:

    

    Peel the garlic and crush it with a garlic press, finely chop the coriander, green onion. Enter into the soup and turn off the stove. Insist kharcho for 10 minutes under the lid.

12. Step 11:

    

    Serve hot with finely chopped coriander.