Kharcho soup with adjika

Cut the meat into small cubes and boil until cooked without any additives. The cooking time greatly depends on the quality and freshness of the meat, but it is very important that it is cooked to a state where it can be chewed. On average, this takes one and a half to two hours, but it can take longer. Don't forget to skim off the foam and cook on low heat.

Pour vegetable oil into a saucepan, add chopped onion and garlic, and sauté. The onion should not change color, so do not fry.

Add adjika and chopped cilantro stems. Stew for 3-5 minutes, add tomato paste and then sauté uncovered for half an hour on low heat, stirring. The main thing is not to let it burn.

Remove the cooked meat from the broth, strain the broth, pour it back into the pot, place it on the heat and add a little salt. After boiling, return the meat to the broth and pour in our mixture. Add bay leaf, ucho-suneli, coriander, saffron and bring to a boil again.

After that, add the washed rice and cook for another 10 minutes. Add parsley, cilantro, and crushed garlic. Cover the pot with a lid and let it sit for 3-5 minutes.