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Kharcho with bulgur by blog-food

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· @blog-food · (edited)
$10.39
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.

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/10.jpg)

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

**Ingredients:**

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/01.jpg)

* Beef (brisket on bone), 700 gr.
* [Tkemali](https://en.wikipedia.org/wiki/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](https://en.wikipedia.org/wiki/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.

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/04.jpg)

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.

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/02.jpg)

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

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/08.jpg)

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

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/03.jpg)

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.

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/05.jpg)

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

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/06.jpg)

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).

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/07.jpg)

Strain the broth, cut the meat into pieces.

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/09.jpg)

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.

![Kharcho with bulgur](https://blog-food.ru/images/site/recipes/first-dishes/0425-harchobulgur/10.jpg)

Bon appetit!


<center>

---

[ยซ Shrimp with vegetables stir-fry](https://steemit.com/food/@blog-food/shrimp-with-stir-fry-vegetables) | [Fish Rasstegay  (russian small open pie) ยป](https://steemit.com/food/@blog-food/fish-rasstegay-russian-small-open-pie)

---

[This recipe is on my website](https://blog-food.ru/722)

</center>
๐Ÿ‘  , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , and 338 others
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vote details (402)
@curie ·
Congrats on a Curie vote!
Hi blog-food,
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This post  has been upvoted by the Curie community curation project and associated vote trail as exceptional content (human curated and reviewed).  Have a great day :) <br>
 
Visit <a href="http://curiesteem.com/">curiesteem.com</a> or join the <a href="https://discord.gg/G6RPUMu">Curie Discord community</a> to learn more.
๐Ÿ‘  ,
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@steemitboard ·
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@iamsaray ·
Hello Hello!

Wow looks totally rich and I had never thought of it that way, I want to try something new with my lifestyle!

Greetings from Venezuela!
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@blog-food ·
Definitely try to cook it ))
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@mariita52 ·
Great dish, nutritious and hot for the cold.
I liked researching about this dish and its ingredients such as Tkemali and Khmeli suneli.
Thank you for excellent information.
Congrats on a Curie vote.
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@blog-food ·
Thank You )
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@build-it.assist ·
Hey @blog-food! We've manually upvoted this post!

Thank you so much for sharing this unique recipe with the steem platform.

As a matter of interest, there's a tribe on the steem platform known as [Build-it](https://www.build-it.io/trending) that accommodates all DIY, How-to tutorials, and life-hacks respectively. 

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That being said, your DIY/how-to tutorials get rewarded with the tribe's token known as Build upon posting via our [website](https://www.build-it.io/trending) or at least one of the recommended tags; #diy, #how-to, #build-it, #build, and #doityourself. Our curation account @build-it.curator will curate every valid and reasonable posts/projects. 

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@marcybetancourt ·
Hi @blog-food. As always you are wonderful with the photographs. Your recipes and explanations are fabulous. The information on rice in soups is absolutely true, especially when it is heated the next day. A great pleasure to have read and total admiration for your gastronomic work
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@blog-food ·
Thanks )
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