Kharcho

Ingredients:
beef meat — 700 g
vegetable oil — 4 tbsp.
drinking water — 2.5 liters
rice — 150 g
onion — 300 g
carrot — 150 g
tomato paste — 2 tablespoons
coriander — 1 sprig
parsley — 2 sprigs
garlic — 3 cloves
hot pepper — to taste
hops-suneli — 1 tsp
tkemali — 2 tbsp
freshly ground black pepper — to taste
salt

Preparation:
Wash the beef and cut into small pieces. Heat 2 tablespoons of oil in a saucepan with a capacity of at least 3 liters (with thick walls and bottom). Add the meat and stir-fry for 7 minutes. 
Pour in hot drinking water and bring to a boil. Reduce the heat to a minimum. Cover the pan with a lid and cook the meat in the broth for 40 minutes. 

Rinse the kharcho rice thoroughly, changing the water until it becomes transparent. Add the grits to the broth with the meat. Bring to a boil and cook for 10 minutes on low heat without a lid. 

Peel and finely chop the onion. Peel the carrots and grate them on a coarse grater. Heat the remaining oil in a frying pan and fry the prepared vegetables (5 minutes on medium heat). 

Add the tomato paste to the pan with the vegetables. Pour a ladle of hot broth from the meat pan. Stir and simmer over medium heat for 10 minutes, covering the pan with a lid. 

Wash the cilantro and parsley, dry and finely chop. Chop the garlic and a small piece of hot pepper. Mix with the chopped herbs with a tablespoon, rubbing the mass with it.
Transfer the vegetables stewed with tomato paste to a saucepan with broth, meat and rice. Add the herbs with garlic and pepper, as well as hops-suneli and tkemali. Add salt and bring to a boil. Leave the kharcho for 15 minutes under the lid on the hot stove turned off. 

If desired, add half a cup of ground walnuts 5 minutes before the end of cooking. 

Dishes for every meal.

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