For those who love Georgian cuisine and rich soups, this recipe is for you. Real winter soup.
Ingredients: beef, round rice, onions, carrots, garlic, tkemali, tomato paste, chopped tomatoes in their own juice, adjiki (if you don't like spicy then put 1/2 tbsp), hops-suneli, paprika, bay leaf, black peppercorns, a mixture of roots (parsley, celery, parsnip), salt, cilantro, sunflower oils
Cooking method:
Rinse the meat, transfer to a saucepan, add cold water and bring to a boil. While the broth is boiling, prepare the garlic. In order for the soup to be more aromatic, the garlic must be peeled, passed through a press and covered with cold water and let it infuse almost until the end of the soup preparation.
The broth has boiled, reduce the heat to medium and remove the foam. Add peppercorns, bay leaves, roots and salt. Leave to cook for 1 hour.
Dice the onions and carrots. Preheat a skillet, add oil and fry vegetables, stirring occasionally. As soon as the vegetables are fried, add the suneli hops and paprika and fry the mines, then add the tomato paste to them and fry for 2 minutes. Then add the tomatoes in your own juice and fry for another 5 minutes. Season the roast with salt.
The broth is ready, send the rice to the pan, let it boil, taste it with salt and add salt if necessary. We shift the frying. Cook for 15 minutes. After that, add the infused garlic along with water, adjika and tkemali.
Chop cilantro (can be replaced with parsley), transfer to a saucepan and let simmer for 3 minutes. Delicious and incredibly fragrant Kharcho soup is ready. Bon Appetit!