National cuisine contains many secrets. For example, did you know that real Georgian kharcho soup is cooked not from lamb, but from beef? In particular, from beef brisket, the name of this delicious soup is translated exactly in this way. At the same time, the meat is cooked in the broth not in a single piece, but already cut.
Pick your recipe
You will need
-
- 500 g of beef (preferably brisket)
- 50g walnuts
- 2-3 onions
- vegetable oil for frying
- 200g rice
- black pepper
- salt
- coriander
- hops-suneli
- Bay leaf
- parsley or cilantro
- 100-150g of tkemali sauce (pomegranate juice or a couple of spoons of tomato paste)
- 3-4 cloves of garlic
Instruction manual
1
So, take the beef brisket, rinse it well and cut into small cubes. Put the beef in a pan and pour cold water - about 2, 5 - 3 liters. When the water boils, be sure to remove the foam. Put the pot on a small fire so that the broth continues to boil and continue cooking for about an hour and a half.
2
By the time the broth is ready, finely chop the nuts into a separate bowl. Peel and chop onions. Fry the onion in vegetable oil. Check the preparedness of the broth - the meat should be soft. Put the fried onions in the broth and let it boil for a few minutes.
3
Just during this time, thoroughly rinse the rice in cold water. Add it to the broth and cook for the first time, stirring occasionally so that the rice does not stick to the bottom of the pan. When the broth boils again, so often it is no longer necessary to interfere. Add nuts.
4
Now it's the spice line. Pour black pepper, coriander, a few bay leaves into the soup, salt the soup to your liking. Kharcho is not a salty soup, rather spicy and spicy. However, if you do not like hot, it’s not scary if there is very little pepper. It’s a good idea to add Suneli hops to the kharcho.
5
Closer to rice preparedness, when it is almost completely ready, pour in the tkemali sauce. Some replace it with fresh pomegranate juice. You can also use regular tomato paste instead of juice and sauce.
Finely chop the greens. Cilantro or parsley will do. Put in the soup. Peel the garlic and squeeze it through a special press or chop finely. He also goes to kharcho. Let the soup boil for just a few minutes and set it off the stove.
But while you can’t eat it. Kharcho soup must be infused. Under a tightly closed lid, possibly even under a thick towel. Do not worry, it will not cool. And only after 20-30 minutes, kharcho soup is ready.
Useful advice
If you still could not completely remove all the foam from the broth, before boiling the soup on it, strain it through a fine sieve or gauze - this will certainly affect the taste of the soup.