One of the most popular soups in Georgia is, of course, kharcho. Thick, quite hearty and, like all Georgian dishes, generously seasoned with spices.
There is endless controversy about the classic recipe. Perhaps it just doesn't exist. And as with most popular recipes, it all depends on the region in which kharcho soup is prepared. But still, there are certain rules in cooking that it is advisable to observe:
1. Use for beef broth.
2. The presence of plum sauce - tkemali and walnuts.
3. A smart combination of spices.
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Ingredients:
Water - 2.5 liters
Beef - 1 kg.
Rice - 0.5 cups
Walnuts - 0.5 cups
Garlic - 4 cloves
Hops-suneli - 2 tsp
Tkemali - 3 tbsp.
Tomato paste - 2 tablespoons
Sunflower oil - 2 tablespoons
Bulb onions - 1 pc.
Greens - 1 bunch
Hot red peppers - to taste
Salt - 1 tablespoon under the knife
Course of action:
Prepare the required foods. The use of tomato paste is optional. I took it for color.
First of all, you need to cook the broth. Rump, rump, brisket or thigh are suitable for its preparation. It is advisable to use meat together with a bone. This broth will be more aromatic and tasty.
Rinse the meat well, add water and leave to soak for a while. When it turns white, drain the discolored water. Rinse the meat again. Then pour water over it again and put it on the heat slightly below average.
Whether to cook soup in the first broth or drain it is up to you, in fact.
When boiling, be sure to remove the resulting foam with a slotted spoon. Since kharcho does not belong to transparent soups, it is not necessary to filter the broth.
Remove the meat from the broth and cut into portions. You can chop it right before cooking.
Cut onions into cubes and sauté in vegetable oil until transparent.
Add tkemali and tomato paste to it. Stir, pour in a ladle of broth from the total amount and simmer over medium heat for 5 minutes, until thickened.
Grind garlic, walnuts, salt, suneli hops and hot red pepper in a mortar.
Put the onion and tkemali seasoning into the boiling broth, then the washed rice.
Bring the soup to a boil, let it boil for 5 minutes. Stir prepared nut butter with spices in it. Let the kharcho boil again and after 5 minutes, cover it with a lid, turn it off.
After 20 minutes, steeped, the rice will not boil down and will come to readiness.
The classic kharcho soup with herbs and fragrant bread.
Enjoy your meal! Be happy, healthy and well fed!
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