Kharcho in the classic version.
Cook the pieces of pulp until tender.
Extract from the broth.
We send the well-washed rice to the broth.
We cook it until it is half ready.
Fry the onion with the addition of flour in vegetable oil.
Pour in some broth.
Then we pour the chopped nuts and pour in 100 milliliters of pomegranate juice, salt, pepper to taste.
We combine all this with broth and cook until the rice is ready.
In the finished kharcho, we put crushed garlic within reasonable limits.
Let it stand for 20 minutes.
If you really want, add potatoes.
But this is no longer a classic of the genre.
This soup likes additionally a lot of greens and specific spices.
The store sells special kits, where everything has already been selected specifically for kharcho.
Already put the meat in a plate in portions and eat to your health