The Georgian national kharcho soup, which is the country's culinary pride, is a combination of beef, tkemali, nuts, herbs and garlic. Different regions of Georgia have their own recipes for making kharcho, so they always specify: Georgian kharcho soup or Mingrelian kharcho soup. Surprisingly delicious and unusually thick will turn out Georgian kharcho.
Pick your recipe
You will need
- - 400 g of beef (tenderloin);
- - 70 g of walnuts (kernels);
- - 100 g of rice;
- - 100 ml of tkemali sauce;
- - onions - 1 pc.;
- - garlic - 2 cloves;
- - 2 tsp adjika seasonings;
- - vegetable oil (for frying);
- - dill, cilantro - 1 bunch;
- - salt, pepper - to taste.
Instruction manual
1
For a classic kharcho you need to take beef meat and use it to cook beef broth. Translated from Georgian, Kharcho is "beef soup." Rinse the beef tenderloin and cut into small pieces.
2
Pour 4 liters of water into a large pot, dip the meat into it and cook over low heat for about 1 hour.
3
Prepare the rest of the ingredients for the kharcho. Peel and finely chop the onions, then fry them in a pan in vegetable oil until golden brown.
4
Grind walnut kernels in a mortar or using a blender. Wash rice under cool running water. Take the tkemali sauce, which you can buy at the store. Also, this sauce can be replaced with 4 tbsp. l tomato paste. Rinse dill and cilantro and chop finely, crush the garlic cloves with a garlic squeezer.
5
Put rice in boiling beef broth and boil for about 5 minutes. Next, you need to add onions, walnuts and onions to the soup, weave and heat on the fire for another 5 minutes. In the next step, add salt, pepper to taste and adjika in the form of seasoning. After a few minutes, add the greens and crushed garlic, then mix the soup and cook for another 5-7 minutes under a closed lid.
6
Before serving, it is necessary that the tasty and fragrant kharcho in Georgian is infused.