Wednesday, September 21, 2011



5OO g brisket
2 onions
2 or 3 cloves of garlic
2 tblsps tomato puree or 100 g tomatoes
½ cupful rice
½ cupful tart plums
Salt, pepper
Butter or drippings
Chopped kindza (coriander)
Parsley or dill.

How to cook:

Wash and cut the meat so as to have 3 or 4 pieces per plate. Cover with cold water, bring to boil and skim. Simmer for 1 ½ to 2 hours, add finely sliced onion, crushed garlic, rice and plums. Add salt and pepper to taste. Simmer for 25 minutes. Saute tomatoes or tomato puree in butter or drippings. Add to the kharcho and cook for another 5 to 10 minutes. Serve sprinkled with chopped coriander, parsley or dill.

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