How to make soup kharcho

Prepare the meat. Rinse it under running clear cold water. Slice it in small pieces.

Put the saucepan on the stove. Put in it the sliced meat and pour 3 liters of water. Wait until the meat comes to a boil, then remove the formed foam, reduce heat and simmer for half an hour.

While cooking the meat, prepare the other products. Onions clean from the husk, cut very finely. Carrots also peel, grate on a medium grater. In a small frying pan pour sunflower oil, glow and stir in the chopped vegetables there. Sauté until pale Golden brown. Don't forget to lightly salt.

Clean the potatoes. Cut it into small cubes. Bring stock to a boil and pour the potatoes in it.

Loop Fig. Ssypte it in a bowl and rinse with clean running water. When the potato is ready, stir fried vegetables and rice in a saucepan with the broth. Simmer for about 15 minutes on small fire.

Clean the tomatoes from the skin. To make the skin easier to remove, make a small cross cut on the tomatoes, then dip them in boiling water for one minute. Pull out and effortlessly get rid of the skin. Tomato pulp is cut into pieces and add to soup.

Turn off the heat. Salt the soup to your taste. Add red and black pepper, put a couple of Bay leaves in the soup. Cover pot and leave to infuse.

In conclusion, chop the garlic. Chop finely with a knife or use a special garlic press. In the same way chop the fresh dill. Carefully open the pan, quickly stir in the garlic and herbs to the pan, carefully and quickly stir and close the lid.

Serve the cooked soup with a thick cold cream.