Kharcho is one of the most popular dishes of Georgian cuisine. It is a rich, spicy and very aromatic soup that quickly gained popularity around the world. The present kharcho should include three components. These are beef meat, walnuts and tklapi - tkemali plum puree dried in the sun. The combination of a delicate, mild taste of beef broth with an unobtrusive, natural sourness of tkemali and a peculiar nutty aroma creates that characteristic taste and smell of a real Georgian kharcho.
It is necessary
-
- 100 g of walnuts;
- 1 kg of beef;
- 500 g of tomatoes;
- 2 medium onions;
- 10 g saffron;
- a glass of rice;
- 20 g hops-suneli;
- 50 g of tkemali;
- 3 cloves of garlic;
- parsley root;
- a bunch of cilantro;
- vegetable oil for frying;
- ground red pepper and salt to taste.
Instructions
Step 1
Rinse the beef thoroughly, cut it into small pieces. Pour cold water into a saucepan and place the meat in it. After boiling water, remove the resulting foam and cook the beef over low heat until tender. This usually takes an hour to two hours. For kharcho, it is better to take lean beef.
Step 2
Grind the peeled walnuts with a blender or finely chop them with a knife. Combine them with paprika, saffron and suneli hops.
Step 3
Remove the skins from the tomatoes. To do this, make a cross-shaped incision on them, then put them in boiling water and hold for a couple of minutes. After such manipulations, the skin is easily removed, just pull it. Grate peeled tomatoes or chop finely with a knife.
Step 4
Chop the onions and fry them in vegetable oil. Saute the onions over low heat until golden brown and soft. Add chopped parsley and tomato paste. Simmer everything over low heat for 5 minutes. Then remove the pan from the stove and cover.
Step 5
Rinse the rice and place it in the broth. Let the soup simmer for 10 minutes, covered. Then add the onion-tomato mixture, tkemali and seasoned nuts to it. Let the kharcho boil for no more than 5 minutes. For this soup, you can take both long-grain and round rice.
Step 6
Chop the cilantro, pass the garlic through a press and add them to the finished soup. Salt, let it boil. After removing the kharcho from the stove, let it brew for 25 minutes. After that, the soup can be poured into plates and served, garnished with your favorite herbs.
