Soup kharcho

For this recipe of soup kharcho is desirable to use not very fatty pork ribs. Pork ribs shift into a saucepan, fill with water, bring to a boil and after a minute all the broth is drained. Ribs wash and fill with clean water. For soup, you need to use the second broth. When the broth comes to a boil drain it in the sink, rinse the meat, cover with clean water. After that, bring to a boil and cook until the meat is cooked. Cook until the meat will not lag behind the bones. Tentatively it will be from one hour to two, depending on the meat. In a heated pan, add the vegetable oil and pour the onion there. Lightly pass one minute. After a minute add carrots and passeruem a few more minutes. Carrots cut into strips with a knife or RUB on a grater for Korean carrots or on a regular grater. In the pan, add the tomatoes without the skin. Add adjika according to your taste depending on the sharpness, as well as plum sauce or tkemali. If you do not have the opportunity to purchase tkemali, then you can make plum sauce very quickly in three minutes. Take one plum 50 grams, add 50 milliliters of water, grind with a blender, bring to a boil in a pan. Add salt and coriander, stir, two minutes to put out and the sauce is ready. In the pan, add a tablespoon of hops-suneli, you can also add one tablespoon of tomato paste to the tomatoes, if your tomatoes are not very bright and juicy. Add a teaspoon of sugar, it is not necessary, just to enhance the taste. Cook for 3-4 minutes and can be turned off. The broth is to shift the meat off the bone. Two pieces of to leave on a bone everything else with bones to remove. Transfer back to the broth. Bring to boil. When the broth with meat begins to boil, add the washed rice, Bay leaf, prunes cut into small pieces, walnuts. Bring to a boil and cook for 5 to 6 minutes over medium heat. Send in pan toasting, add where sea salt. Pour the finely chopped garlic. Bring to a boil over low heat for 2 minutes and the soup is ready. 

If the sauce did not give you the desired sharpness, add a little red hot pepper. Add parsley and cilantro. It is prunes in this recipe that gives kharcho soup a peculiar zest, a peculiar taste.Cook with pleasure.