I noticed how many people in Zen are ready to leave comments, so many, practically, and there are "only correct" recipes. Even around okroshka, into which, in fact, everything is cut, it is more or less combined with each other, and it is also refueled with everything that suits your taste the preparation is combined with chopped food, battles are going on for life and for death, people are figuring out which recipe is classic and which is fu-fu.
So I have a presentiment that sneakers will fly at me now, but I will still write how I cook kharcho.
Whether it is correct or not - who knows? I suspect that the commission on the correctness of kharcho in Georgia did not go in ancient times. I didn’t check whether the product bookmark was above the approved list of ingredients.
For me, the only criterion is whether my family and I like it or not. I like Kharcho according to this recipe.
We take:
• Nice piece of beef on the bone for broth
• A handful of rice
• Tkemali sauce - three to four tablespoons, this is at least (, but in general - to taste)
• Head of garlic
• Half a glass of shelled walnuts
• Seasonings - suneli hops, salt, cilantro, parsley - to taste
• Onion, carrot, piece of celery root - for broth
How we cook:
I have already written more than once that before boiling the broth, I bake meat and vegetables in the oven or in a hot pan until brown appears on the meat, and the tan appears on the vegetables. The only thing is that now I add vegetables not at the beginning of cooking, but in the horse itself - when the broth is ready, go there baked onions, carrots and celery are sent and there is a broth waiting for its fate for at least an hour, cooling slowly. Then it is filtered.
When the broth is infused, we separate the meat from the bone, cut it into pieces, send it to the strained broth and all this - on the burner.
While the broth is boiling, rinse the rice and then put it in the boiling broth. We put the rice, and throw a bouquet of parsley and cilantro into the future soup (then we will get it). The amount of greens - again, to taste, but not all of which you are going to use
While the rice is cooking, crush the nuts and fry them on a dry speed, stirring constantly. We cut the herbs, peel and crush the garlic.
When the rice is almost ready, we send walnuts, garlic, chopped greens, hops-suneli, sauce to the soup tkemali (to taste), straighten the taste with salt and - leave it to brew for about fifteen minutes, after which - pleasant appetite.