Pork kharcho soup turns out to be very tasty, rich and even similar to a classic dish.
- General \ asset cooking time: 2 hours \ 20 minutes
- Servings Per Container: 5 Servings
- Caloric value (100g): 209 kcal
- Cost: average cost
How to make Hearty pork kharcho soup
- Pork - 500 g
- Rice - 100 g
- Onions - 220 g
- Garlic - 4 teeth.
- Tomato paste - 2 tbsp
- Cilantro - 2 tbsp
- Vegetable oil - 2 tbsp
- Salt to taste and seasoning
- Chili pepper - to taste
- Water - 2 l
Preparation:
About seasonings. I take suneli hops and ground coriander.
If you have Narsharab, be sure to add a spoon.
Chopped walnuts are also welcome. It's just that my children ask me not to add them.
About pork: I always take meaty pork barrels with ribs. Far from lean meat, so the soup turns out to be rich, and this is exactly what you need.
Cilantro is a must for me in this soup. I never replace it with anything. I have fresh frozen. You can also add chopped parsley.
When cooking meat, you can add bay leaves.
Put the meat to cook. After boiling, remove the foam.
Cook for about an hour, then select, cool slightly and cut into small pieces.
Fry the diced onions in vegetable oil.
Add tomato paste (or tomato sauce) and fry everything together for another two minutes.
Add salt, rice, chopped meat to the broth and boil for about fifteen minutes. After that comes the onion-tomato frying. Seasonings such as suneli hops, chili pepper and coriander go with it.
Cook over low heat for another 10 minutes.
Finally, add chopped garlic (pass it through a press) and cilantro. If there is narsharab - a tablespoon in the soup.
After that we mix, taste everything and add any seasoning from the suggested ones at will.
Turn off the heat, close the lid and let the soup stand for another 10 minutes.
After the soup has stood, all tastes become related, be sure to try it again. It is necessary - right, no - everyone to the table!
Pork kharcho soup is ready.
Bon Appetit everyone!
