Kharcho is a national Georgian beef dish. The soup turns out to be spicy, satisfying, very spicy and warms up well in cold weather. This dish is perfect for meeting long-awaited guests and will leave pleasant memories.
It is necessary
- - 850-950 g of beef brisket on ribs
- - 250 g of rice
- - salt
- - 240-260 g walnuts
- - 100-110 ml of tkemali sauce
- - 4-5 pieces of onions
- - 80-90 ml of vegetable oil
- - 4-5 cloves of garlic
- - Bay leaf
- - 50-80 g cilantro
- - 250-270 g tomato
- - 1 hot pepper
- - ground allspice
- - 10-15 g of hops-suneli
- - black pepper
- - 50-80 g parsley
Instructions
Step 1
Wash the meat well and cut into pieces. Place in a saucepan with cold water, cook over low heat. Boil, remove the foam and cook for another 2 hours.
Step 2
Peel the onion, cut into thin rings and fry in a preheated pan with vegetable oil for 3-5 minutes. Put rice with onions in a saucepan, season and cook over low heat for 13-14 minutes.
Step 3
Remove seeds from hot pepper, cut the pulp into strips. Peel the garlic, cut into slices. Rinse cilantro, dry and chop finely. Place vegetables and herbs in a blender glass, salt and grind until smooth.
Step 4
Cut the tomatoes, put in boiling water for half a minute, then pour over with cold water. Remove the skin and cut the flesh into pieces. Add the tomatoes to the kharcho and cook for 5-8 minutes. Mix the mass from a blender with walnuts and place in the soup, cook for 4-6 minutes.
Step 5
Add hop-suneli, tkemali sauce, bay leaf, chopped parsley, black and allspice, cook for another 7-8 minutes. Remove from heat, cover and leave for 7-9 minutes.
