Classic pork kharcho soup with rice

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook classic pork kharcho soup with rice? Prepare all the necessary ingredients.

2. STEP 2

   

   Rinse the pork, place in a saucepan and cover with water. The amount of water is approximate and will depend on whether you want the soup thicker or thinner. Place the pan over medium heat and bring to a boil, skim off the foam and add coarsely chopped carrots, a piece of onion, and herb stems. Cook the broth with vegetables for about half an hour over low heat. After half an hour, remove and discard the vegetables, cut the meat into small cubes, and then return to the broth.

3. STEP 3

   

   Fill the round rice with water, rinse well in several waters so that the starchy powder is washed off and the rice is crumbly. Place the rice in the broth with the chopped meat. Cook for about 10 minutes over low heat, adding salt to taste at the end.

4. STEP 4

   

   Peel the onions and carrots, wash and cut into small cubes.

5. STEP 5

   

   Heat the oil in a frying pan and make a dressing for the soup: first fry the onion until transparent, then add the carrots and simmer the vegetables with a small amount of broth for 5 minutes.

6. STEP 6

   

   Add tomato paste and simmer the vegetables with it for another two minutes.

7. STEP 7

   

   Make a cross-shaped cut on the tomato, then immerse it in boiling water for one minute and remove the skin. Cut the blanched tomato into small cubes and add to the dressing. Simmer the vegetables in a frying pan over low heat until the tomato is softened.

8. STEP 8

   

   Wash the walnuts, peel the partitions and chop them in any way. I like the nuts to be felt, so I chop them finely with a knife without turning them into powder. Add nuts to kharcho.

9. STEP 9

   

   Add tomato dressing and khmeli-suneli to the kharcho. Simmer for another 10 minutes on low heat.

10. STEP 10

    

    Peel the garlic and pass it through a press, finely chop the cilantro and green onions. Set aside some greens to garnish the soup when serving. Add chopped garlic and herbs to the soup, stir and turn off the heat. Infuse the kharcho for 10 minutes under the lid.

11. STEP 11

    

    Homemade pork kharcho is ready. Serve the soup hot with finely chopped cilantro. Bon appetit!

Comments on the recipe

alexa

23.08.2023

5

I ate this soup and was full for the whole day... It also turns out delicious with chicken, a more dietary option.

Varvara

23.08.2023

4.5

This recipe made a wonderful soup. Bright, fragrant, rich, satisfying, aromatic. I had a pork bone with pulp. I cooked it with dill roots and stems. I did all the steps as in the recipe. An unusual ingredient for us was walnuts. I've never added them to kharcho before. I decided to try it and did not regret it. The classic pork kharcho with rice has an extraordinary taste. I had frozen green onions, all the spices were the same as the author’s. I chopped the garlic with a knife and added it “under the lid.” I recommend this wonderful recipe, treat your family to an amazing soup!

Maria Panchenko

23.08.2023

4.7

I made soup according to your recipe for pork kharcho with rice using this recipe with minor changes: beef broth, beef meat, and no nuts. It turned out very tasty. I want to try to cook kharcho according to this recipe with chicken.

Vladislavs Proščenko

23.08.2023

4.9

My favorite soup, I cooked 2 pots in a row (5 liters each). You definitely need to add nuts! We recently opened an Azerbaijani restaurant and there is lamb kharcho on the menu. I decided I needed to try it. Afterwards I realized that my kharcho, according to your recipe, is in no way inferior to the Azerbaijanis. True, they use bulgur rice instead of rice and there are no walnuts. They also add a lot of hops and suneli. Instead of tomatoes, I add my homemade adjika with garlic to the roast. And in a 5 liter pan I cook 2 kg of straight meat. And be sure to have chili pepper, I have a lot of it dried. I cut off the tails, pour the seeds into the pan and the peppers too. Thanks for the recipe, I fell in love with this soup twice thanks to you.

Anna_Kos

23.08.2023

4.7

We wanted some variety, so we decided to try pork kharcho with rice and, for me, with potatoes. Tasty, aromatic, but nuts in the soup - it was a little unusual to cook without them. Thanks for the recipe.