Soup kharcho

Cut the meat into portions.

Place in a skillet with hot oil and fry over high heat for about 10 minutes.

Add chopped onions, carrots.

Stir and fry for another 10-15 minutes.

Transfer the meat with vegetables to a saucepan, pour cold water (2.5-3 liters), salt and cook over low heat for 1 hour.

Grate the tomatoes, cut the bell peppers into small cubes, and when the meat is well boiled, put in a saucepan.

Then put rice-shirataki (rinsing it before) and cook until tender (5-10 minutes)

At the very end, add bay leaf, crushed peppercorns and crushed garlic

Turn off the fire. Let the soup steep for 20 minutes.

When serving, put chopped hot peppers and chopped cilantro or parsley into each plate.

Enjoy your meal!