Kharcho beef soup

1. After boiling, reduce the heat to a minimum, remove the resulting foam and continue to cook at a low boil for 1-2 hours.

2. While the meat is being cooked with the broth, you need to start preparing the vegetable dressing. To do this, peel and finely chop the onion.

3. Fry it in a pan until golden brown. Ideally, make it on beef fat, but due to its absence, you can use vegetable fat. Then add tomato paste and mix.

4. Grind peeled walnuts in a coffee grinder and combine with crushed garlic in a mortar. And add the walnut-garlic mixture to the pan. Mix and remove from fire.

5. Remove the cooked meat from the pan. Strain the broth through a fine sieve. Cut the cooled meat into small portions and return to the broth. Bring to a boil over medium heat and add rice. Wash the pepper, remove the stalk and seed box. Cut into small cubes and pour into a bowl.

6. After 10 minutes, put tkemali sauce, vegetable dressing with nuts, ground red pepper, suneli hops, salt and finely chopped cilantro into the soup. Boil for another 5 minutes and remove from heat.

7. Before serving, let the soup brew for at least 10 minutes.

8. Fragrant, hearty, delicious beef Kharcho soup with rice, pour into plates and serve.

9. Bon appetit! Cook with love!