2 servings
This "Kharcho" preparation for winter is a dish that requires effort in the summer but proves indispensable in winter. As the saying goes, "winter eats everything!"
Instructions
Blanch the tomatoes with boiling water, peel them, and then chop finely (using a meat grinder or blender).
Chop the onion and chili pepper, then place them in a frying pan with oil.
Sprinkle the onion and chili pepper with khmeli-suneli and fry until golden.
Boil the plums for 10 minutes.
Pass the boiled plums through a sieve.
This will yield plum puree.
Finely chop the herbs.
Peel the garlic.
If using nuts, toast them in a dry pan.
Crush the nuts in a mortar and pestle.
Combine the chopped tomatoes, sautéed onion, and plum puree. Cook over low heat for 40 minutes. After the specified time, add salt, sugar, peppercorns, bay leaf, and rice (if using). After another 20 minutes, add the garlic pressed through a press, chopped herbs, and nuts (if using). Cook the "Kharcho" preparation for another 15 minutes, then add vinegar.
While hot, distribute the kharcho into pre-sterilized jars and seal with boiled lids. Invert the jars, wrap them, and leave to cool completely. Enjoy your meal!
