Harcho Soup with Moose Meat
⏳ Time
2 hours 40 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
The traditional harcho gains a new character with game meat — moose, which is used to make the broth. Recipe adapted from a culinary guidebook by John Smith and Emily Johnson. Restaurant 'The Riverfront Grill'.
Ingredients
- Water - 2½ l
- Moose meat - 14.1 oz
- Rice - 5.3 oz
- Onion - 7.1 oz
- Garlic - 1.4 oz
- Passata Tomato Sauce - 2.8 oz
- Walnuts - 0.7 oz
- Butter - 1.2 oz
- Khmeli-suneli - 0.3 oz
- Fresh basil leaves - 0.2 oz
- Ground Black Pepper - 0.1 oz
- Red Long Chili Peppers - 0 oz
- Salt - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Add the moose meat to the water, bring to a boil over high heat, then reduce the heat and simmer for 2 hours. Strain the broth and cut the meat into pieces.
Step 2
Add the rice and cook over medium heat for 20 minutes.
Step 3
Prepare the sauté: finely chop the onion and garlic, sauté them in vegetable oil, and add tomato paste.
Step 4
Chop the walnuts and toast them separately in heated butter for 2–3 minutes.
Step 5
Add the sautéed mixture and toasted walnuts to the soup and bring to a boil.
Step 6
Add spices and salt.
Step 7
Serve with finely chopped cilantro and meat.
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