Kharcho soup is translated from the Georgian language as "beef soup", which many chefs today prepare not only from beef, but also use chicken, pork and lamb. However, the acidic base always remains unchanged: pomegranate juice, tomato paste, cherry plum, etc. We will try to make kharcho soup as close as possible to the classic Georgian recipe.
It is necessary
- rice - 200 g;
- fat - 1 tablespoon;
- walnuts - 200 g;
- beef 500 g;
- garlic - 6 cloves;
- plum sauce "tkemali" - 1 tablespoon;
- tomato paste - 1 tablespoon;
- onions - 2 pcs;
- ground red pepper;
- Bay leaf;
- basil greens and cilantro leaves;
- seasoning "khmeli-suneli" - tsp;
- peppercorns and salt.
Instructions
Step 1
Cut the meat into 2, 5-3 cm pieces. Pour 3 liters of water into a medium-sized saucepan and dip the meat there. When the water boils, remove the foam, add the finely chopped onion.
Step 2
Simmer on low heat and simmer for 2 hours. Throw the washed rice into the prepared broth and cook for 10 minutes.
Step 3
Saute the sliced onions in the fat until golden brown. Add tomato paste and simmer for another 3 minutes. Pour the resulting dressing into the kharcho soup.
Step 4
Grind the nuts in a blender or mortar and add them to the dish along with tkemali, salt, "khmeli-suneli", bay leaf and pepper. Stir and continue simmering for another five minutes.
Step 5
At the very end of cooking, add chopped garlic to the pan and remove the "lavrushka". Remove the saucepan from the heat and let it sit for 15 minutes. Before serving the dish, be sure to place finely chopped greens on each plate.
