The recipe contains the following ingredients
- Pork ribs - 400 g, not very fatty, on the bone.
- Onions - 2 pcs.
- Garlic - 1 head
- Rice - 3 tbsp.
- Walnuts - 0.5 cup
- Carrots - 1 pc.
- Tkemali - 0.5 cup
- Hop-Suneli
- Tomato paste - 1 teaspoon
- Butter - 35 g
- Salt
- Red pepper
- Greenery
The recipe is for 2 servings and takes 2 hours to cook.
Required inventory for pork soup pork soup
- knife,
- dishes,
- mortar,
- cutting board,
- plate,
- pan,
- a spoon,
- ladle,
- mixer.
Stages of pork loin soup cooking
To prepare pork kharcho soup, takepork ribs, cut them into small pieces with bones. Rinse them well in running water and dry with a towel. Then put them in a saucepan and pour 1.5 liters of water. Put on the fire and bring to a boil. Peel the carrots, cut them into cubes and put them in a saucepan. Cook for 10 minutes, then add chopped onion and tkemali, cook for another half hour. Tkemali is a sour base for kharcho, made from sour plum - cherry plum. It is recommended to take 100 g of cherry plum, remove the seeds and prepare a puree in a blender, which is then added to the soup. As a substitute, you can add a piece of tklapi, 5x5 cm in size, made from cherry plum or dogwood puree to the broth. The soup recipe allows you to use tomato paste or pomegranate juice, only natural. A mixture of tomato paste and tkemali gives the soup a very good taste. The recipe for making nut dressing begins with the advice to lightly fry walnuts in a frying pan, then peel and crush in a mortar until nut oil appears. Add pre-peeled and then chopped garlic to this mass and mix well. The dressing is ready, we set it aside for a few minutes and throw pre-washed rice into the soup. It is advisable to use long-grain rice. When the rice has boiled for 10 minutes, put the nut dressing in the soup and let it simmer over low heat for 15 minutes. Now add khmeli-suneli. Khmeli-suneli in Georgian means "dry spice", it is not spicy, slightly bitter, aromatic and spicy. It contains: dried dill, basil, hyssop, mint, savory, marjoram, coriander, fenugreek, bay leaf, celery, Imeretian saffron, hot red pepper. It is recommended to initially add 1 teaspoon of the mixture, then adjust the spiciness of the dish to the desired consistency to taste. To do this, add a pod of red pepper, pre-crushed in a mortar together with the seeds. Add salt to taste. Let it boil for 5 minutes. Now the kharcho is almost ready. Let's prepare a dressing of herbs, which will include parsley, dill, basil. Add to the soup and let it boil for 2 minutes. If you think that your soup does not have enough fat, add butter along with the herbs. Remove the finished aromatic kharcho soup from the heat, let it brew for 5 minutes and serve.
