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".
CaloriesProteinsFatsCarbohydrates
262.9
kcal18.3g
grams9.1g
grams28.5g
gramsWater
2.5
l
Elk (moose) meat
400
g
Rice
150
g
Onion
200
g
Garlic
40
g
Tomato paste
80
g
Walnuts
20
g
Butter
35
g
Dried basil
5
g
Salt
to taste
Vegetable oil
to taste
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.
- Water: 2.5 l
- Elk (moose) meat: 400 g
2
Add rice and cook over medium heat for 20 minutes.
- Rice: 150 g
3
Prepare the sauté: finely chop onion and garlic, fry in vegetable oil, add tomato paste.
- 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.
- Walnuts: 20 g
- Butter: 35 g
5
Add sautéed and roasted walnuts to the soup and bring to a boil.
- Walnuts: 20 g
- Tomato paste: 80 g
6
Add spices and salt.
- 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.
- Elk (moose) meat: 400 g