Kharcho soup can rightfully be called the property of Georgian cuisine. Due to the abundance of spices, seasonings and fresh herbs, it turns out to be moderately spicy, with a spicy flavor. Try to prepare this rich delicious meal for your family for lunch. And it certainly will not leave anyone indifferent.
Pick your recipe
You will need
- - meat on the bone (for example, brisket or ribs) - 1000 g;
- - large onions - 3 pcs.;
- - carrots - 1 pc.;
- - tomatoes in juice - 1 jar;
- - celery (it is better to take the root) - 1 pc.;
- - garlic - 4 cloves;
- - round-grain rice - 0.5 cups;
- - Tkemali sauce - 2 tbsp. l (if there is nothing to replace it);
- - fresh parsley - 0.5 bunch;
- - fresh cilantro - 0.5 bunches;
- - bay leaf - 3 pcs.;
- - cloves - 4 buds;
- - cinnamon - 1 stick;
- - black pepper peas - a few;
- - dried chili pepper - 3 pcs. or fresh - 1 pc.;
- - dried coriander (cilantro) - 1 tsp;
- - dried dill - 2-3 handfuls;
- - dried parsley - 2-3 handfuls;
- - ground black pepper;
- - salt;
- - sunflower oil for frying;
- - a pan, a frying pan with a lid.
Instruction manual
1
To start, rinse the meat and dip it into the pan. Pour 3 liters of cold water and bring to a boil. While the water is heating, peel and carrot one onion. Cut the carrot into several parts, and make a cross-shaped incision in the onion and insert the clove into it.
2
As soon as the water boils, immediately add the prepared vegetables to the meat. Immediately put the bay leaf, celery and cinnamon stick. Tie fresh parsley and cilantro with a thread and also lower it into soup. After that, reduce the temperature to a minimum, cover and cook for 1 hour.
3
When the time comes to an end, remove from the pan all the spices and herbs, as well as onions with cloves and carrots. The meat must also be pulled out and transferred to a separate plate.
4
In the meantime, rinse round-grain rice several times until the water is completely clear, and pour it into the broth. Bring to a boil and cook until it is soft.
5
Peel the remaining 2 onions and chop into small cubes. Now take the pan, pour the sunflower oil into it, heat it and pass the onion for about 10 minutes. Cut the meat from the bones and put it to the onion. Once it is fried, add the tomatoes and mix.
6
Then pour a little broth into the pan from the pan, immediately add the spices that remained: dried chilli, dried dill, parsley, coriander, peppers and salt to taste, as well as Tkemali sauce. Mix everything, reduce the temperature and cover. Stew for 5 minutes.
7
In the meantime, peel the garlic cloves, chop with a knife or using a press and put in a pan, which you will immediately need to remove from the stove.
8
After that, transfer the contents of the pan to a pan to the broth and cooked rice. Mix everything. If necessary, the dish will need to be salted. Bring the soup to a boil, and then cover, reduce the temperature and simmer for 10 minutes.
9
The rich, delicious Kharcho is ready! Leave it to brew a little, and then pour into portions, each of which sprinkle with fresh cilantro and parsley, and you can serve it to the table.