Georgian cuisine is popular all over the world. Satsivi, Satsebeli, Phali - these words are familiar not only to the Russian ear. Spicy, spicy, bright, this cuisine has admirers both among French gourmets and among cosmopolitan Americans. Kharcho in Georgia is the same as borsch in Ukraine - each housewife has her own recipe and only he is the only one right. Someone cooks kharcho only from beef, someone quite correctly believes that lamb, pork, and even turkey meat are suitable. After all, the main thing is technology. Still, classic kharcho is cooked on beef broth.
Pick your recipe
You will need
-
- 1 kilogram of beef brisket;
- 0.5 kilograms of lamb;
- 0.5 kilograms of large fleshy tomatoes;
- 0.5 kilograms of onions;
- 250 grams of rice;
- 3 liters of water;
- roots
- spices.
Instruction manual
1
Rinse the meat and cut into small pieces, pour cold water and put on medium heat. You need a clear broth, so all the foam needs to be removed before the water boils.
2
In a large pot with a thick bottom, put finely chopped onions. Put it on the fire and simmer the onion over medium heat, occasionally adding fat removed from the broth. Rinse the lamb, cut into medium pieces and lay directly with the bones to the onion. Sauté the meat over high heat.
3
Remove the pieces of beef from the broth and put them on the lamb onion. Make the fire smaller and stew the meat with onions under the lid for at least 15-20 minutes.
4
In the broth from which you extracted the meat, add the roots, carrots and a small onion, right in the husk. Onion peel will give the soup color, and the roots will give an additional flavor.
5
Scald the tomatoes, peel them, cut them into medium pieces, not really caring about their shape, but trying to keep the juice and put it to the meat. Stew for another 15 minutes, until the tomatoes are completely boiled.
6
Strain the broth and pour into the bulk of meat, onions and tomatoes. Salt and wait until it boils. It's time to put rice.
7
While the rice is cooking, prepare a dressing. Grind garlic, hot pepper and coriander seeds with coarse salt until a single, spicy and pungent smell is formed.
8
Reduce heat, add spicy aromatic mixture, black pepper and bay leaf. Cook the kharcho for a few more minutes and remove from heat. Serve with fresh cilantro and parsley.
Useful advice
You can make kharcho with walnuts. To do this, peeled nuts are ground together with garlic and spices, diluted with broth and added to the soup.