Kharcho with Veal Broth

Soups | Georgian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Kharcho with Veal Broth

Ingredients

Pork chop with bone - 35.3 oz
Tomatoes - 10.6 oz
Onion - 4 heads
Lemon - 1 piece
Rice - 1 cup
Passata Tomato Sauce - 2 tablespoons
Cilantro - to taste
Parsley - to taste
Bay leaf - to taste
Garlic - 1 head
Dried Chili Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the beef and cover it with 4 liters of water. Cook until tender over low heat, skimming off the foam. Strain the broth. Separate the meat from the bones, cut it into cubes, and return it to the broth.

Step 2

Chop the onion and sauté it with tomato paste and bay leaf in vegetable oil.

Step 3

Rinse the rice and add it to the broth as well.

Step 4

Peel the tomatoes, finely chop them, and combine with chopped herbs, garlic, salt, pepper, and lemon juice.

Step 5

Add the sautéed onion with tomato paste to the soup and bring to a boil. After boiling, add the prepared tomatoes, bring to a boil again, and let it steep for another 20 minutes.