Kharcho in the multicooker BORK U700

Kharcho in the multicooker BORK U700

Category: First meal

Kitchen: georgian

Ingredients
Meat (beef / veal / lamb)	500 g
Onion	1 PC
Carrot	1 PC
Bell pepper	1 PC
Rice	1/2 mst
Potatoes	2 pcs
A tomato	1 PC
Tomato paste (like Tomatoes)	2 tbsp
Salt pepper	Taste
Sweet red ground pepper (paprika)	1 tsp
Allspice peas	8-10 pcs
Bay leaf	3 pcs
Hmeli-suneli	1.5-2 h l
Greens (cilantro, parsley, dill)	Taste
Garlic	4-7 teeth
Olive oil	2 tbsp

Cooking method

• 1. Cut the meat into small pieces.
• 2. Finely chop the onion, tomatoes and bell peppers, grate the carrots.
• 3. Cut the potatoes into medium cubes.
• 4. Rinse the rice.
• 5. In vegetable oil, fry the meat in the "Browning" mode for 10-15 minutes, and then with an interval of 5 minutes. add onions, carrots, peppers and tomatoes, tomato paste and paprika. Fry everything with the meat, stirring occasionally. It will take another 15-20 minutes, after which the “Toasting” mode can be turned off.
• 6. Add rice and potatoes, pour water up to the 3 liter mark, add bay leaves and allspice, stir. Set the "Extinguishing" mode
• 7. At the end of cooking add salt, black pepper, suneli hops, herbs and finely chopped garlic to the bowl. And leave on Heat 80 * for another 10-15 minutes.
• Bon Appetit!
• 
• KHARCHO - beef and rice soup, strongly seasoned with spices and herbs; traditional Georgian dish.

The dish is designed for

3 liters

Time for preparing:

1 hour 15 minutes

Cooking program:

Toasting for 20 minutes, Braising, Heating

Note

I love kharcho very much and so I decided to cook it in our Borchik.
I will expose the photo a little later, because now after updating the program on the iPad I can not put any pictures.

Thank you! I'll try to cook it.

Natalia, thank you very much for so many recipes. I see you do all the stewed soups, do they not run away? For some reason, when the steam comes out, everything pours over the edge in the liquid collector, so I began to pour boiling water and cook on a multi-cooker at 95 degrees (again, on the advice of our members of the forum).

[Yulia]

Yulia, thanks for the tip!
Indeed, I make all soups on Stew and in a strange way, it is the soups that do not run away and excess liquid does not flow out. But if you stew meat with vegetables, then a lot of moisture flows out. I gave 2 layers of paper towels under the Cartoon, so that in case of anything they would absorb all the liquid. While it helps.

And now I sometimes cook soups and Multi-Cooks for 102 * and nothing escapes either.
At 95 *, I only have milk porridge.
And 90 * compotes.

And 90 * compotes.

Forgive me, please, but for how many minutes do you set the compote at 90 *? I set it according to the recipe from dried fruits for 30 minutes at 90 *. It didn't even boil!
I wanted to "try" my Boryusik and immediately such a bad experience

[Katerina]

Katerina, I always did it according to the recipe book and always put it at 90 * (30-35 minutes). These are dried fruits, they are steamed there at a temperature of 90 *, and then infused overnight and the compote turns out to be very tasty. I also make dried rose hips, and dried fruit - the compote always comes out excellent. Only you do not need to drink right away, let it brew.
I take bottled water (Baby, Agusha or something like that). Good luck :)

Thank you very much, Natalia! I will learn a little)))