There are recipes for home, when in an ordinary kitchen we cook something similar to a well-known dish. And there are recipes from haute cuisine, everything is according to the rules and that is why we love going to restaurants to taste it.
So today we will have the most delicious restaurant food.
Ingredients:
200 gr. beef brisket and shoulder blade
1.5 l of water
a bunch of greens (cilantro, parsley, basil)
2-3 sprigs of celery
150 gr. tomato paste
2 tomatoes or 80 gr. tomatoes in their own juice
3-4 cloves of garlic
2 bay leaves
50 gr. rice (raw)
20 gr. hops-suneli
half a pod of red hot pepper (dry)
50 ml vegetable oil
allspice
coriander
salt
tkemali
walnut kernels
How to cook:
1. Prepare beef, wash, cut off films and tendons. Then cut the meat into small pieces and put in a saucepan for cooking soups. Cover with clean cold water.
2. Boil a rich beef broth from the beef for about 1.5 hours over low heat, periodically skimming as it appears.
After that, catch the meat, and strain the broth.
3. Put the pieces of boiled meat back into the broth, boil and pour the rice into the boiling broth.
4. Chop the tomatoes or use the tomatoes in their own juice: put them in a saucepan.
Here is tomato paste, hops-suneli, coriander and peppercorns to taste, hot pepper, bay leaf, chopped garlic and finely chopped celery, pour in vegetable oil.
5. Cook kharcho over low heat until the desired thickness and boil or soften the meat. It will take about 30 minutes to cook the rice, and then you need to look at the density.
At this stage, you can add 2-3 tbsp. l. tkemali and 2 tbsp. l. walnut kernels crushed into a paste.
6. Salt the finished kharcho soup to taste. Serve with fresh herbs.
Enjoy your meal!
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Thanks for reading to the end!