Description
Spicy soup "Kharcho" with ginger and green beans. Ginger lovers and Indian food will be satisfied.
Ingredients
-
Figure
0.5 cup
-
Spices
3 tsp
-
Ginger
50 g
-
Red sweet pepper
3 piece
-
Beans
1 pack
-
Carrots
450 g
-
Tomato paste
1 cup
-
Salt
-
Black pepper
-
Water
3.5 l
-
Bay leaf
1 piece
-
Vegetable oil
Cooking
Peel the ginger and cut into strips.
Fill a pot with 3.5 liters of water and bring to boil. Add ginger to boiling water and cook for 30 minutes. Then add rice, reduce the heat and simmer gently for another 20 minutes.
Boil the beans for 5 minutes, drain in a colander. Carrots grate on a coarse grater, pepper cut into cubes.
For frying to prepare the spices and vegetable oil. Need rice 0.5 Cup, photo Cup, but that's a lot.
In a pan pour oil and fry the spices, stirring constantly, 2 minutes. Add the chopped pepper and carrots. And last to sauté adding the tomato paste and another 2 minutes continue to overcook.
In a pot of boiling ginger and rice add the Bay leaves. After 3 minutes add the browned vegetables and boiled green beans. Cook for another 6-7 minutes on low heat. As the soup is ready, remove Bay leaf.
Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.