Kharcho with Smoked Salt

Soups | Norwegian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe shared with us by the chef of a popular American restaurant.

Ingredients

Beef - 17.6 oz
Water - 2½ l
Onion - 1 head
Garlic - 10 cloves
Adjika - 0.9 oz
Passata Tomato Sauce - 3.5 oz
Uchiko Suneli - 2 spoons
Bay leaf - 3 pieces
Ground coriander - 1 tablespoon
Saffron - a pinch
Cilantro - 1.4 oz
Parsley - 1.4 oz
Smoked salt - to taste
Rice - 8.8 oz

Step by Step guide

Step 1

Cut the meat into small cubes and cook until tender. The cooking time greatly depends on the quality and freshness of the meat, but it is crucial that it becomes soft enough to chew easily. On average, this takes about one and a half to two hours, but it can sometimes take longer. Skim off any foam and simmer over low heat.

Step 2

Pour vegetable oil into a saucepan, add chopped onion and garlic, and sauté. The onion should not change color, so do not brown it.

Step 3

Add adjika and chopped cilantro stems. Simmer for 3–5 minutes, then add tomato paste and sauté for half an hour over low heat, stirring occasionally.

Step 4

Remove the cooked meat from the broth, strain the broth, pour it back into the pot, place it over the heat, and add a little salt. Once it comes to a boil, return the meat to the broth and pour the mixture over it. Add bay leaf, ucho-suneli, coriander, saffron, and bring it to a boil again.

Step 5

After that, add the rinsed rice and cook for another 10 minutes—until not fully cooked. Add chopped parsley, cilantro, and crushed garlic. Cover the pot with a lid and let it steep for 3–5 minutes.