Kharcho with bulgur

Hello!

Rice in soups is a controversial element. Well, when you cook for once-then the rice in the plate a normal form. However, if you want to enjoy the dish for a few days, then with each subsequent heating, the rice will turn to mash, so that the soup will become just a thick gravy.

This is especially true kharcho, because here in addition to rice there are many ingredients, including fatty meat, which gives additional richness, turning a fine dish into an unsightly soup.

Worth noting that there is a recipe when the rice is boiled separately and put in a portion kharcho before heating, but then the rice lacks flavor of the surrounding products, which is not the best way affects the overall flavor of the dish.

So that either cook kharcho on one times, either use instead rice such a grain, which not turns into bag for, possessing under this similar ability to absorb aromas and tastes.

For example, bulgur. It doesn't boil to mush like rice, loses very few nutrients in heat treatment, and overall, it's a very healthy product.

Difficulty: 4/10
Cooking time: 1 hour 40 minutes.
Number of servings: 7-8

Ingredients:

• Beef (brisket on bone), 700 gr.
• Tkemali, 180 gr.
• Mashed tomatoes, 180 gr.
• Onions, 2 PCs.
• Bay leaf
• Garlic, 5-6 cloves
• Cilantro
• Parsley
• Black pepper peas. 1 tsp.
• Khmeli suneli, 1.5 tsp.
• Bulgur, 180 gr.
• Salt

Parsley stalks cut arbitrarily, leaves smaller. One onion cut into quarters, another quarter rings. Garlic cut finely.

Cut the meat into medium pieces (leaving a little fat for roasting vegetables) pour 2.5 liters of cold water, bring to a boil, remove the noise, lightly prisalivaem and cook over low heat for half an hour.

Put the stalks of parsley, pepper, onion quarters, Bay leaf and cook for another half hour.

While the broth is cooking, heat the pan and melt the cut fat.

Throw away the bacon, and fry the onion in the melted butter on high heat for a minute and a half. If the oil is not enough, add a little vegetable oil.

Add the mashed tomatoes and cook over medium heat for a minute.

Add the garlic, parsley leaves, khmeli-suneli, mix and leave on low heat under the lid until the broth is cooked (if moisture evaporates, add a little broth from the pan).

Strain the broth, cut the meat into pieces.

Return the meat to the broth, add tkemali, salt to taste, add bulgur, cook for 10 minutes.

Add the vegetable roast, cook until bulgur is ready (5-10 minutes), adjust for salt, turn off the heat and let it brew for ten minutes.

Served with chopped cilantro.

Bon appetit!

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