Kharcho soup with tomatoes and pomegranate juice in a slow cooker

A modern kitchen assistant will help you prepare this soup, while you will spend a minimum of effort.

Ingredients

• veal 1 kg
• ½ cup rice
• walnuts ½ cup
• freshly squeezed pomegranate juice ½ cup
• onion 3 pcs.
• tomatoes 2 pcs.
• hot pepper 1 pc.
• parsley root 1 pc.
• cilantro 1 bunch
• garlic 4-5 cloves
• vegetable oil 2 tablespoons
• flour 1 tbsp.
• hops-suneli 1 tsp
• Bay leaf
• black peppercorns
• salt

Directions

1. Cut the young veal across the fibers, cut the onions into quarters of the rings.
2. Peel hot peppers from seeds, cut into thin rings.
3. Grate the parsley rhizome.
4. Grind the garlic, pepper and nuts in a mortar.
5. Set the baking mode in a slow cooker, sauté the parsley root and onions for six or seven minutes.
6. Add meat, fry for ten minutes, stir.
7. Dilute flour with water, add to frying, simmer for one minute.
8. Pour pomegranate juice and water into a bowl, add nuts and mashed peeled tomatoes, herbs, bay leaf, salt.
9. Close the slow cooker, cook the soup in stew mode for an hour and a half.
10. Grind cilantro with garlic in a mortar, add to the finished soup, let stand.