The famous spicy soup kharcho is loved not only in Georgia. This extraordinary aromatic dish will not leave anyone indifferent. In the classic version, this thick soup is made from beef brisket with the addition of tkemali, walnuts and herbs. In modern cooking, it is allowed to cook kharcho from lamb.
It is necessary
-
- 500-700 gr lamb,
- 1 onion;
- 1 medium carrot;
- 1-2 tomatoes;
- head of garlic;
- spice
- salt;
- 100 grams of prunes;
- 6 tbsp. l. rice;
- 100 grams of walnuts;
- 150 grams of tkemali or satsebeli sauce;
- a bunch of green cilantro or dill.
Instructions
Step 1
Rinse the meat, clean it from films and fat. Cut it into medium pieces and place in a saucepan of cold water. You can use brisket, ribs. Cook the meat over medium heat, skimming off, for an hour.
Step 2
While the meat is cooking, cut the prunes into small wedges. Buy it loose in the market. Packaged prunes are less aromatic. In kharcho, he adds a special piquancy, a kind of smoky aftertaste. Pour the chopped prunes into the boiling broth an hour after the start of cooking and cook the meat for another 20 minutes. If you absolutely do not accept this dried fruit, just do not add it.
Step 3
Heat the skillet. Chop the onions, cut the carrots into small cubes. Lightly fry the onion in butter or oil, then add the carrots and cook together for another 10 minutes.
Step 4
Grate or chop tomatoes in a food processor, pass a few cloves of garlic through a garlic press. Stir, put this mass in a pan with fried vegetables. Mix everything again and simmer for 10 minutes. Do not add water, tomatoes have enough liquid. Five minutes before the end of cooking, add a tablespoon of kharcho seasoning (it must include suneli hops and basil).
Step 5
After the meat is cooked, add the vegetable dressing from the pan to the saucepan. Salt. Leave to simmer for another 20 minutes over low heat.
Step 6
Then add the pre-washed rice. Stir, leave to simmer for seven minutes. Add chopped walnuts to the soup. Add tkemali or satsivi sauce to the saucepan. You can use pomegranate juice instead of sauce. Sprinkle the kharcho with finely chopped cilantro and cover, cook for another 3 minutes and remove from heat. Cilantro can be replaced with celery or dill. Let it brew for 15-20 minutes under the lid. When serving, place a slice of lemon and a few olives on each plate.
