Soup Kharcho

Beef (bone with meat for broth)300-400 gramsMutton (pulp)500 grams3/4 stackBulb onions2-3 piecesGarlic3-4 teethTomato Puree1 tbsp.Pomegranate (dried)1 to tasteSeasoning (hops-suneli)1 to tastePepper (peas)4-8 peasBay leaf2-3 piecesCilantro1-2 bundleWalnut50 gramsPlum (tkemali sauce or plum sauce)50-100 milliliters
  • Preparation time:5 minutes
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:East
  • Occasion:Everyday
  • Season:year round
1. Cook the broth. Wash the meat with a bone, put it in a saucepan, pour cold water over it. Put on the fire, bring to a boil, remove the foam. Put onion, bell pepper, Lavrushka in the broth, salt a little and cook the broth for about 1.5 hours - until the meat is soft. Then put the onion out of the broth.
2. Onion chop and put in the soup, give boil.
3. Then lay out the rice - give the boil.
4. Lay in the soup for 5-10 minutes until cooked - chopped garlic.
5. Green cilantro.
6. Hops-suneli.
7. Walnuts finely chopped.
8. Plum sauce.
9.Crushed dried pomegranate.
10. Tomato paste.
Salt to taste, season with dried pomegranate. Bring to a boil. Cover with a lid, remove from the heat and cover with a towel - leave for 30-40 minutes for the soup to infuse. And only now - you can enjoy the harmony of taste and unique aroma. Maybe this is not the correct recipe, but very tasty.