Georgian cuisine is rich in spicy and tangy flavors. She is known, revered and prepared in many restaurants. One of the most common first courses is classic kharcho. A rich, spicy and aromatic soup is usually prepared from rice and lamb meat. But if the groats remain unchanged, then young meat may well be replaced by ordinary beef.
Classic soup kharcho
The main components of kharcho are meat and rice. Tomato paste stewed with onions gives brightness and color to the Georgian soup. A rich bouquet of aromas of Caucasian herbs, garlic and hot red pepper create a unique taste and are very successfully combined with each other. Having tried the classic kharcho once, it is no longer possible to forget it.
To cook real Georgian kharcho and get a tasty and rich dish, you need to take the following ingredients:
- 500 grams of beef brisket;
- ¾ glasses of round rice;
- 2 tablespoons of tomato;
- 50 grams of ghee;
- 4 cloves of garlic;
- 3 onions;
- ½ teaspoon of dried greens "khmeli-suneli";
- ½ cup of "tkemali" plum;
- ¼ pod of hot red pepper;
- ground black pepper;
- cilantro greens;
- salt.
Lamb and beef can also be substituted for pork if desired. In this case, pork ribs are best.
Making the classic kharcho soup
Beef brisket must be freed from the films and rinsed thoroughly. Chop all meat into small pieces of approximately 40-50 grams each. If bones are present, then they should not be removed, as this will make the soup more rich. Pieces of meat must be put in a soup pan, covered with water and cooked until the meat is half cooked.
Onions should be peeled, washed and finely chopped. Heat the ghee in a frying pan and brown the onions in it. Divide the tkemali plums into pieces and add to the fried onion. Add the tomato there and simmer for a while. Then add chopped cilantro greens, "hops-suneli" and ground pepper, mix well the contents of the pan.
To soften the pungency of the finished soup, you can add a little sour cream to the plate with kharcho.
The next step is to add washed rice and stews to the beef broth. In this form, leave to cook until tender. Just before the end, add finely chopped garlic, hot pepper and bay leaf to the kharcho. Cook for another five minutes and close the pan tightly. Let the kharcho soup steep a little and absorb the aroma of the spices.
Cooking classic kharcho soup takes very little time, so this dish can be prepared when you need to urgently and quickly set the table for dinner. A rich and tasty kharcho soup can quickly satisfy your hunger and even warm you up. At the same time, the composition of the spices that are included in this dish allows the food to be absorbed very quickly.
