Seasoning for Kharcho Soup, Magiya Vostoka, 15g/ 0.53oz

You will need: 400 grams of beef, 1 clove garlic, 1 carrot, 2 onions, 3-4 tablespoons of rice, a bunch of herbs (parsley, dill, cilantro), half cup tkemali, half cup of walnuts, salt, pepper, spices to taste.

 

Preparation:

In a large saucepan, boil half a liter of water and cook the beef in it one piece at a low boil. Cook for a couple of hours. Broth for soup is supposed to be nourishing. Next, remove the beef from the broth, remove all the bones and meat cut into pieces. Sliced beef to bring back into the boiling broth. Peel and cut the carrots and onions. Put the broth tkemali (2 liters of soup is better to add 2 spoonfuls of mashed or cut tkemali 100 grams of fresh plum, remove the seeds). If tkemali not, then add the tomato paste. The broth should be noticeably sour. If that, then you can adjust the acid pomegranate juice.

 

Give the soup to boil 5 minutes and add chopped carrots. Boil carrots for exactly 10 minutes. Add chopped onion, bring to a boil and simmer, covered, at low boil for half an hour.

While the broth is cooked with vegetables, cook walnut filling. Bust half a cup of walnut kernels, slug fried nuts in a dry pan. Then rub the nuts in a mortar until smooth and the appearance of traces of peanut butter. Garlic peel and grind. Add rice and cook the soup for 10 minutes.

Then kharcho added walnut-garlic dressing. The soup is cooked for another 15 minutes. Then add spices boil for another 5 minutes. Add the chopped herbs and cook for another 2 minutes.