Kharcho Soup with Elk Meat

6 servings

160 minutes

A new character to traditional kharcho is given by game - elk meat, on which the broth is cooked. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Aleksandrovsky Prichal".

Energy value per serving

• Calories: 262.9
• Proteins: 18.3g
• Fats: 9.1g
• Carbohydrates: 28.5g

Ingredients

• Water: 2.5 l
• Moose meat: 400 g
• Rice: 150 g
• Onion: 200 g
• Garlic: 40 g
• Tomato paste: 80 g
• Walnuts: 20 g
• Butter: 35 g
• Khmeli-suneli: 8 g
• Dried basil: 5 g
• Ground black pepper: 2 g
• Ground red pepper: 1 g
• Salt: to taste
• Vegetable oil: to taste

Cooking steps

1. Add moose meat to the water, place on high heat, bring to a boil, reduce heat and cook for 2 hours. Strain the broth and break the meat into pieces.

   Required ingredients:

   • Water: 2.5 l
   • Moose meat: 400 g

2. Add rice and cook over medium heat for 20 minutes.

   Required ingredients:

   • Rice: 150 g

3. Prepare the sauté: finely chop onion and garlic, fry in vegetable oil, add tomato paste.

   Required ingredients:

   • Onion: 200 g
   • Garlic: 40 g
   • Vegetable oil:  to taste
   • Tomato paste: 80 g

4. Chop the walnuts and roast them separately in heated butter for 2-3 minutes.

   Required ingredients:

   • Walnuts: 20 g
   • Butter: 35 g

5. Add sautéed and roasted walnuts to the soup and bring to a boil.

   Required ingredients:

   • Walnuts: 20 g
   • Tomato paste: 80 g

6. Add spices and salt.

   Required ingredients:

   • Khmeli-suneli: 8 g
   • Dried basil: 5 g
   • Ground black pepper: 2 g
   • Ground red pepper: 1 g
   • Salt:  to taste

7. Serve with finely chopped cilantro and meat.

   Required ingredients:

   • Moose meat: 400 g