Kharcho soup in a multicooker turns out to be especially rich and tasty. Spicy soup will quickly warm you up after winter walks and on cold evenings.
It is necessary
- - 1 kilogram of beef,
- - 100 grams of rice,
- - 2 small onions,
- - 1 parsley root,
- - 2 tablespoons of chopped parsley
- - 1 bay leaf,
- - 1 tablespoon flour
- - 10 peas of black pepper,
- - 100 grams of walnut kernels,
- - 1/2 cup sugar-free pomegranate juice
- - 1 bunch of basil and cilantro,
- - 1 hot chili pepper,
- - 1 teaspoon of hops-suneli,
- - 5 cloves of garlic,
- - 1 tablespoon tomato paste.
Instructions
Step 1
Wash the beef, cut into small pieces, put in a multicooker bowl and fill with water (about 2.5 liters). Select the "Soup" program and set the time - 1, 5 hours. When the broth boils, open the lid and skim off the foam.
Step 2
After the beep, remove the meat from the broth, chop finely and leave in a plate under the lid. Strain the broth and cook on the "Soup" program for another 30 minutes.
Step 3
Rinse the rice well with cold water and add to the boiling broth, salt. After the rice broth has boiled, add the meat and tomato paste.
Step 4
Peel the onion, chop finely and fry together with flour in a little oil. Grate the parsley root on a coarse grater.
Step 5
Add fried onions, parsley root, bay leaf and black pepper to the broth.
Step 6
Chop the nuts and add them to the soup. Add suneli hops and pomegranate juice. While stirring, bring to a boil.
Step 7
Cilantro, basil, wash, dry and chop. Wash hot peppers and cut into very thin rings. Peel the garlic and pass through a garlic press.
Step 8
Add crushed garlic, herbs, pepper, chopped parsley to the soup. After the beep, leave the soup for 15 minutes without opening the lid.
