The Georgian national table is generous with many delicious and unique dishes. Some of them have long become international: khachapuri, satsivi, chakhokhbili. Try to cook something from Caucasian cuisine, for example, the famous Georgian kharcho soup.
It is necessary
- - water - 2, 7 l;
- - brisket (beef) - 1.5 kg;
- - rice - 0.7 cups;
- - flour - 1, 5 tablespoons;
- - bow - 6 heads;
- - tklapi (seasoning of dried tkemali plums) or tkemal sauce - 1-2 tablespoons;
- - black pepper;
- - cinnamon;
- - Bay leaf;
- - saffron:
- - hops-suneli;
- - celery;
- - cilantro;
- - basil;
- - garlic - 3 cloves;
- - parsley root;
- - grated walnuts - 0.7 cups;
- - oil for sautéing onions - 70 g;
- - salt.
Instructions
Step 1
Wash the meat, cut it into portions (this size is also called "for one bite"), put it in a container with cold water and cook for about two to two and a half hours over moderate heat. Season with salt to taste. Remove the foam in a timely manner with a slotted spoon during the cooking process.
Step 2
After finishing boiling the meat, temporarily remove it and place it in a separate bowl. There is also such an option: you can fry the pieces in a pan in addition until a crust forms (this is not for everybody). Set the pot of stock aside until all other ingredients have been prepared for sequential use.
Step 3
Chop the onion finely, save in butter and flour until golden brown. Grind the walnut kernels using a coffee grinder, grater, meat grinder or blender. Combine them with toasted onions.
Step 4
Pour the rice and the prepared mass with onions and walnuts into the boiling broth (you can pre-soak the rice in cold water for several hours - this will speed up the preparation of the dish). Cook the whole thing in the broth until the rice is done. Put the meat back in the semi-finished soup.
Step 5
Squeeze the garlic cloves through a garlic press, add a pinch of crushed cinnamon, pepper, suneli hops, saffron, chopped parsley root, celery to them (their volumes are chosen to taste, the guideline is 1 tablespoon of each seasoning). Finely chop the tklapi slices. Remember that the real semi-dry tklapi seasoning is sun-dried tkemali plum puree. If not, use 1-2 tablespoons of tkemal sauce instead. It is also possible to replace this spice with pomegranate juice. Add a "bouquet" of all these spices to the broth with meat, cook for a while, until the spices give the soup their flavor.
Step 6
Remove soup from heat. Pour chopped cilantro and basil into a saucepan, add bay leaf. Cover the pot of kharcho soup with a lid and let it brew for three to five minutes.
